Development and Diffusion of Sorghum Improved Cultivars In India: Impact on Growth and Stability in Yield uri icon


  • Sorghum (Sorghum bicolor (L.) Moench) is one of the major staple foods for the poorest and most food-insecure people across the semi-arid tropics of the world. Sorghum bicolor ssp. Verticilliflorum is believed to be the progenitor of cultivated sorghum (Harlan, 1972). It is cultivated in wide geographic areas in Africa, Asia, Americas and the Pacific regions. While it is the fifth most important cereal crop in the world after wheat, maize, rice and barley, in India, sorghum is the fourth largest cereal crop after rice, wheat and pearl millet and the second major food crop in Africa after maize. Sorghum is often a recommended option for farmers operating in harsh environments where other crops do poorly, as it can be grown with limited rainfall (400-500 mm) and often without or with limited application of fertilizers and other inputs. In India, sorghum is grown in both rainy (2.6 million ha) and postrainy (3.5 million ha) seasons. An estimated 2 million ha is under forage sorghum, grown in the summer season. Nearly 30-40% of the rainy season sorghum is grown as the sole crop while the rest is cultivated as an intercrop with pulses and oilseeds in India. On the other hand, 90% of postrainy season sorghum is grown as a sole crop, which is most preferred for food purposes

publication date

  • 2014