Jowar

Jowar, or sorghum, refers to the cereal crop Sorghum bicolor. It is grown for grain and fodder and is among the world's most important warm-season cereals. It is highly drought-tolerant and can thrive on marginal soils with limited irrigation, making it a staple in semi-arid regions of Africa and Asia.

Domesticated in Africa, sorghum spread to the Indian subcontinent and other regions. India is one of the largest producers and consumers, with jowar flour used to make rotis and bhakri, particularly in Maharashtra, Karnataka, and Gujarat. Other major producers include Nigeria, the United States, Ethiopia, Mexico, and Sudan.

Uses and processing: The grain can be milled into flour or popped, and is used to make breads, porridge, and alcoholic beverages in some cultures. Jowar is gluten-free, making it suitable for people with wheat allergies or celiac disease, though protein quality is moderate.

Nutrition and agriculture: Jowar is a source of energy from carbohydrates, with dietary fiber, iron, and some B vitamins. It has a relatively low fat content and lacks gluten. Agronomically, it has multiple drought-tolerant varieties, low water requirements, and can be grown on marginal lands, contributing to food security and agro-biodiversity.