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Sorghum (Jowar) Production in India: A Nutrient-Rich Grain
Sorghum, commonly known as Jowar, is one of India’s most important cereal grains, widely grown for its nutritional benefits and versatility. India is a leading producer of sorghum, with Maharashtra and Karnataka contributing a significant 57.2% of the country’s total production. Other major sorghum-producing states include Madhya Pradesh, Tamil Nadu, Rajasthan, and Andhra Pradesh, collectively accounting for 11.9% of the total output.
Sorghum seeds, scientifically known as Sorghum vulgare, are harvested as dried and matured grains. India primarily cultivates two premium varieties of sorghum:
- Yellow Sorghum
- White Sorghum (available in milky white and snow white variants)
Sorghum is recognized as a high-protein grain and an excellent source of dietary fiber, iron, and antioxidants. It is naturally gluten-free, making it a healthy alternative to wheat for individuals with gluten intolerance. Jowar is widely used in traditional Indian cuisines, as well as in modern food applications like multigrain flour, porridge, and snacks.
With its high nutritional value and growing demand, Indian sorghum continues to be a preferred choice for domestic consumption and export markets.