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Jowar

Sorghum bicolor
Sorghum bicolor03.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Poales
Family: Poaceae
Genus: Sorghum
Species: S. bicolor
Binomial name
Sorghum bicolor
(L.) Moench
Synonyms
Sorghum
Nutritional value per 100 g (3.5 oz)
Energy 1,418 kJ (339 kcal)
74.63 g
Dietary fiber 6.3 g
3.30 g
11.30 g
Percentages are roughly approximated using US recommendations for adults.

Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet,durra, jowari, or milo, is a grass species cultivated for its grain, which is used for food, both for animals and humans, and for ethanol production. Sorghum originated in northern Africa, and is now cultivated widely in tropical and subtropical regions.Sorghum is the world's fifth most important cereal crop after rice, wheat, maize and barley. S. bicolor is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for foliage, syrup production, and ethanol; they are taller than those grown for grain.

Sorghum bicolor is the cultivated species of sorghum; its wild relatives make up the botanical genus Sorghum.

The leading producers of sorghum bicolor in 2011 were Nigeria (12.6%), India (11.2%), Mexico (11.2%) and the United States (10.0%). Sorghum grows in a wide range of temperature, high altitudes, toxic soils and can recover growth after some drought. It has four features that make it one of the most drought-resistant crops:

Richard Pankhurst reports (citing Augustus B. Wylde) that in 19th-century Ethiopia, durra was "often the first crop sown on newly cultivated land", explaining that this cereal did not require the thorough ploughing other crops did, and its roots not only decomposed into a good fertilizer, but they also helped to break up the soil while not exhausting the subsoil.

Sorghum is cultivated in many parts of the world today. In the past 50 years, the area planted with sorghum worldwide had increased 66%. In many parts of Asia and Africa, its grain is used to make flat breads that form the staple food of many cultures. The grains can also be popped in a similar fashion to popcorn.


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