Ingredients


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    Sorghum

    Sorghum or Jowar is the most important crop in Maharashtra occupying the highest area of 55 lakh hectares with 36 per cent of the total cropped area under this crop. Jowar is grown both in Kharif and Rabi seasons. There is more area in Rabi season (about 32 lakh hectares than in Kharif about 23 lakh hectares). Generally the colour of jowar grains is pearly white and very attractive Bhakari (Bread) prepared for Jowar grains is very tasty and relished by rural people, particularly by the farming community. It is good for health also. Jowar fodder is also nutritious and commonly fed to farm and dairy animals. Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. An Indian Bread or Jowar Rotti or Jolada rotti is prepared from this grain. In this country and in other places, sweet sorghum stalks are used for producing biofuel by squeezing the juice and then fermenting into ethanol