The second name of jowar is cholam. In India, sorghum is commonly referred to as jowar, but it is also known as cholam in certain regions. The name cholam is predominantly used in southern India, particularly in the states of Tamil Nadu and Kerala. It is widely cultivated and consumed in these regions.
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Sorghum, or jowar, is a staple crop in many parts of India and has been an important source of food for centuries. It is a versatile grain that can be used for various purposes such as making flour, porridge, and even alcoholic beverages. Jowar flour is commonly used to make traditional Indian dishes like roti, dosa, and bhakri. It is also used in brewing beer and making ethanol.
Sorghum is known for its adaptability to diverse climates and soil types, which makes it an ideal crop for Indian farmers. It is a high-yielding crop that requires less water compared to other cereals like maize and rice. Due to its resilience and nutritional value, jowar has gained popularity as a sustainable alternative to other grains.
In addition to India, sorghum is also cultivated and known by different names in other parts of the world. In West Africa, it is called Guinea corn, while in China it is referred to as kaoliang. These names vary based on regional languages and local dialects.
Overall, sorghum, or jowar, is a valuable grain crop with various names depending on the region. Cholam is the second name commonly used for jowar in parts of southern India, particularly in Tamil Nadu and Kerala.