Sorghum and pieces of sorghum that are materially discolored and damaged by heat. In most cases, kernels must be cross-sectioned to determine if the exposed starch area is discolored (cream colored) to the extent shown.
DO NOT “PRORATE” SORGHUM HEAT DAMAGE. The starchy area of both halves of the cross-sectioned kernel must be as dark or darker than shown.
NOTE: 1. When cross-sectioning, cut the kernel length-wise through the middle of the germ.
2. Disregard the germ area when making heat damage determinations.