Sorghum is the most important food and fodder crop of dry land agriculture. Sorghum grains are important as food and as livestock feed. The stem and foliage are used as a green fodder, hay, silage and pasture. The stems are also used as fuel and building material. Sorghum is used in preparation of different types of food and unleavened bread is the most common food made from sorghum flour. The dough is sometimes fermented before the bread is prepared, and the grains boiled to make a porridge or gruel. It is also used in the preparation of biscuit. Beer is prepared from sorghum grain in many parts of Africa.