National Sorghum Producers 2024 yield contest open for entry

National Sorghum Producers is accepting entries for the 2024 National Sorghum Yield Contest. State and national winners are selected from contestants split into East and West regions for the Irrigated, Dryland No-Till and Dryland Tillage divisions, and one overall winner is selected for Food Grade.

The entry deadline is Nov. 26. A complete field of 10 or more continuous acres, planted in the sorghum seed variety named on the entry form, will be designated as the contest field. NSP reminds growers that contestants are no longer required to wait 10 days after entering the contest to harvest.

Entries being accepted starting May 1

Contestants must harvest and report at least 1.5 continuous acres. Harvest reports will be made available to entered contestants beginning May 1, and all completed forms must be received at the NSP office no later than Dec. 3. 

“With improvements to the contest and the continuous evolution of sorghum seed genetics, I’m confident we’re setting the stage for unprecedented achievements in sorghum production,” NSP CEO Tim Lust said. “I encourage growers to join us in this journey toward sustainable excellence and look forward to celebrating the yield accomplishments in the forthcoming growing season.”

The goal of the National Sorghum Yield Contest is to increase grower yields, transfer knowledge between growers to enhance management and identify sorghum producers who excel in each state and throughout the country.

To enter, contestants must pay or be an existing member of NSP. More than one member of a family may enroll, but each member must have a separate membership. All entries will be reviewed, and divisions will be placed off yield only.

Award recognition

National and state winners will be recognized at the 2025 Commodity Classic in Denver, Colorado.

To find the entry form, 2024 yield contest rules and more information, interested growers can visit SorghumGrowers.com/yieldcontest or contact NSP directly at 806-749-3478 or [email protected].