Sorghum (Sorghum bicolour) is a drought-resistant cereal grain with small, round seeds that vary in colour from white to red or brown. It is used for food, animal fodder, and industrial purposes such as biofuels. Naturally gluten-free and nutrient-rich, sorghum is valued for its adaptability and health benefits.

Originally from Africa, sorghum is now widely grown in India, especially in semi-arid regions. Major producing states include Maharashtra, Karnataka, Rajasthan, Andhra Pradesh, and Telangana. It is cultivated in two seasons: kharif (June–July sowing, Oct–Nov harvest) and rabi (Sept–Oct sowing, Jan–Feb harvest).

India is the fifth-largest producer of sorghum globally. While most of the production is consumed domestically, India also exports small quantities to Africa, the Middle East, and Southeast Asia. Despite limited export volumes, sorghum remains vital for India’s food security and dryland agriculture.

• Ground into flour to make rotis, flatbreads, and baked goods.
• Cooked as whole grains in porridge, salads, or grain bowls.
• Popped like popcorn for a healthy, crunchy snack.
• Used in fermented foods and beverages like dosa batter and traditional beers.
• Incorporated into multigrain mixes and cereals for added nutrition.
• Added to soups and stews for texture and fibre.
• Used in making traditional sweets and snacks in various cuisines.

• Rich in fiber, promoting healthy digestion and bowel regularity.
• Gluten-free, making it safe for people with gluten intolerance or celiac disease.
• Helps manage blood sugar levels due to its low glycemic index.
• Supports heart health by lowering cholesterol and improving circulation.
• High in antioxidants that protect against cell damage and inflammation.
• Provides essential minerals like iron, magnesium, and phosphorus.
• Aids in weight management by promoting satiety and reducing hunger.