Sorghum (Jowar)

Sorghum, a member of the grass family, is closely related to other major agricultural grains like wheat, rice, and maize. Cultivated since ancient times in regions of India, sorghum is a small, round grain that varies in color, ranging from red to yellow to white. Known locally as Jowar, Cholam, or Jonna in India, this resilient crop is versatile and finds use in a variety of industries.

Sorghum thrives in drought-prone and hot climates, making it an ideal crop for areas where other plants struggle to grow. It performs well in extreme heat and dry conditions and responds positively to rainfall, particularly during the crucial stages of head formation and grain filling.

We source our raw sorghum primarily from APMC and farmer auctions, processing it with advanced machinery under the guidance of our skilled professionals.

Common Uses:

Sorghum serves as a staple food for millions in semi-arid regions of Asia, providing a crucial source of energy, protein, minerals, and vitamins. It also has diverse applications, including use as fodder, in the production of alcoholic beverages, biodiesel, and for making brooms and brushes.

Sorghum grain is often used as a substitute for maize in livestock feed due to its similar nutritional value. Additionally, grass sorghum is grown for pasture and hay, and it is a popular choice for bird and cattle feed.

Recognized as a "powerhouse of nutrition," sorghum is rich in protein, niacin, iron, vitamin B1, and is a good source of vitamin B2. Some varieties are high in antioxidants, and all are gluten-free, offering an alternative for those with wheat allergies.

Sorghum is used in various food products, such as porridge, sorghum syrup, and malted flours for brewing, as well as in cookies and cakes. In many cultures, it is also utilized in the production of alcoholic beverages like beer, where it undergoes malting, mashing, souring, and fermentation processes. Additionally, sorghum can be malted similarly to barley for brewing.

Beyond its role in food and drink, sorghum has been traditionally used for thatching, fencing, basket weaving, brush and broom making, and even as fuel. The fibers from sorghum stalks can be transformed into wallboard for construction and biodegradable packaging materials.

Health Benefits:

As a member of the millet family, sorghum is gaining renewed attention. This ancient grain, once overshadowed by wheat and rice, is now being recognized for its health benefits, which range from aiding in weight loss to improving heart health.

Sorghum is a gluten-free grain, making it an excellent alternative for those with gluten intolerance. It is high in fiber, which helps reduce the risk of obesity, stroke, high blood pressure, heart disease, diabetes, and digestive issues.

As a complex carbohydrate, sorghum digests slowly, leading to stable blood sugar levels, making it a suitable dietary choice for diabetics and those seeking to lose weight.

A 100-gram serving of Jowar provides 11 grams of protein, which supports energy production and cell regeneration. Sorghum is also rich in magnesium, which aids in calcium absorption, and contains B vitamins, potassium, phosphorus, as well as trace amounts of zinc, copper, over 20 micronutrients, and high levels of antioxidants.