Sorghum (White Jawar)
Origins and cultivation
Sorghum is probably of African origin, but has also been cultivated in Asia since very ancient times. It is now widely distributed in semi-arid tropical and sub-tropical regions; the most important areas of cultivation for food are in tropical Africa, central and northern India, and China.
Description
Sorghum is also known in English by a variety of other names, such as 'great millet', 'kaffir corn' (in South Africa) and 'guinea corn' (in West Africa). The plant may grow 3 to 15 feet high. Before flowering, the plants are quite like maize in general appearance, but can be differentiated from maize by the narrower leaves, the waxy bloom covering the leaves and stem, and the better-developed root system; these all characters enable it to thrive under drier conditions than maize. The grains are borne in a terminal ear at the top of the stem.
Uses
A typical white-grained variety has grain which produce a while meal, and is preferred for eating purposes. The grain of red-grained types has a bitter taste and mainly used for making beer. We provide the white, creamish white and red varieties of sorghum in bold and medium sizes.
Types of Sorghum
- White sorghum
- Creamy Yellow Sorghum