Jowar, also known as Sorghum, is one of India’s most important cereal grains and a key millet variety with growing global demand. Naturally gluten-free and rich in protein, fiber, and essential micronutrients, Jowar is widely consumed as a staple food and also used in animal feed and industrial applications. India is among the largest producers of Jowar, exporting high-quality grains that meet international standards for purity and nutrition.

🌾 Jowar / Sorghum

• Botanical Name: Sorghum bicolor

• Grades: Food Grade, Feed Grade

• Grain Characteristics:

  • Moisture: ≤ 12%

  • Protein: 9–12%

  • Fiber: 8–10%

  • Carbohydrates: 65–70%

  • Foreign Matter: ≤ 1%

  • Broken/Damaged Kernels: ≤ 2%

  • Color: White, yellow, or red (variety-specific)

  • Texture: Hard, clean kernels, free from mould or infestation

• Shelf Life: 9–12 months in cool, dry storage

Applications:

• Food Industry: Flour (atta) for rotis, porridges, multigrain blends, bakery, gluten-free foods

• Feed Industry: Poultry, cattle, aqua feed

• Industrial Uses: Brewing, biofuel, starch, ethanol production