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The ABC of Jowar Cultivation in India

By Richmillet Nagaraju , in Jowar - Sorghum

Sorghum  are popularly known as Jowar is an important food crop grown across Indian continent. It is also a main fodder crop due to its nutritional value which is equivalent to corn. Apart from Rice, Wheat, Maize and Barley, Jowar is the fifth highest crop grown in the world. Not just a food and fodder crop, it is also used for producing ethanol, grain alcohol, starch, apart from paper and adhesives. Apart from the ‘heart healthy’ jowar roti, this grain is also known for its other health benefits. Packed with vitamins, minerals, antioxidant and weight loss properties this Millet is gaining popularity at a tremendous rate. In India, states of Maharashtra, Karnataka, Madhya Pradesh, Andhra Pradesh, Telangana, Tamil Nadu, Gujarat, Uttar Pradesh, Rajasthan and Haryana are major Jowar producing regions.

Being a tropical drought tolerant crop Jowar needs merely 40 cm of rainfall and a temperature that is not less than 16 degrees and more than 32. A well drained field is perfect for jowar cultivation as water logging will destroy this crop. A row to row seeding with 25 cm gap is sufficient for a 30 to 40 kg seed rate per hectare of Jowar cultivation. A ten to fifteen tonne of Farm Yard Manure (FYM) is added to the cultivated land of Jowar so as to make it micronutrient to yield a healthy crop. But a soil test is recommended for any kind of nutrient deficiency in soil before Jowar cultivation. Being a Rabi and Kharif crop, Jowar needs less water, like one to three irrigations in monsoon time or July crop, for summer crop six to seven irrigations, and for Rabi crops about four to five irrigations. Time to time weed and disease control is required for Jowar. Harvesting is done depending on single cut or multi cut. On an average in two and half months a Jowar crop is ready for harvesting. Jowar can yield upto a 1000 Kg per hectare when good farm management is practiced.



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