Kharif Sorghum in Karnataka: An Economic Analysis

Sorghum, which once occupied more than 18 M ha of area in the country, has been on a continuous decline during the past two decades and has fallen down to 10.39 M ha. Most of the decline in area has occurred in kharif sorghum. This warrants critical examination of the changing scenario of kharif sorghum and identification of the reasons thereof. For the macro analysis, secondary data on various aspects of kharif sorghum have been used, whereas the farm survey data have been used to draw the inferences at the micro level with respect to changing scenario of kharif sorghum. The growth rates in area, production and productivity of kharif sorghum have been computed. The Herfindahl index has been computed to find out crop diversification in the sample districts of Dharwad and Belgaun. The deceleration in the kharif sorghum area in the overall period 1970-71 to 1997-98 and different sub-periods has been found due to the diversion of kharif sorghum area to more remunerative crops like oil seeds (groundnut and sunflower), and pulses. Belgaum district displayed a moderate degree of crop diversification compared to that of Dharwad district. Unfavourable prices, declining yields, inadequate credit and adverse climatic conditions have been identified as the major reasons for the replacement of kharif sorghum crop in the two sample districts. The net returns and benefit-cost ratio have been found low in the cultivation of kharif sorghum compared to those of its competing crops, viz. cotton, green gram and groundnut.Agricultural and Food Policy,

PROCESSING OF SORGHUM FROM DIFFERENT VARIETIES AND HYBRIDS FOR SEMOLINA AND THEIR PRODUCTS

The present study was undertaken with the objective to standardise procedures for preparation of semolina (rava) from sorghum, to identify the best genotype for preparation of semolina and to study the nutritional quality parameters of semolina. For processing of sorghum, ten varieties and five hybrids were used for preparation of semolina and their products. A process has been standardized for semolina preparation using ultra grinding mill from sorghum grain. The semolina yield ranged from 46.51% to 54.29%. Hybrid CSH-15R gave the highest yield of semolina (54.29%). Starch content in semolina ranged from 59.93% to 66.43%. The new genotypes Phule Vasudha, Phule Yashoda and M 35-1 showed higher levels of starch content as compared to the other genotypes. The Phule Vasudha and Selection-3 showed higher levels of total soluble sugars in grains, as well as in semolina than the other genotypes. Phule Maulee gave higher level of crude fibre content (3.12%). The amino acid profile of sorghum grain and semolina showed very minor differences in the content due to the processing of sorghum grains into various products like semolina. The new genotypes of rabi sorghum showed comparable results for the mineral with that of hybrids. The organoleptic properties of the sweet (shira), upama and idali prepared from semolina were judged on the basis of colour, texture and appearance, flavour, taste and overall acceptability of the products using semi-trained judges and 1 to 9 hedonic scales. All products prepared from semolina were like very much and gave highest rating of more than 8 hedonic scales. While considering the yield of semolina from sorghum grains as well as their nutritional composition and organoleptic properties of the niche products (shira, upama, idali) prepared from them, the varieties Phule Vasudha and Phule Yashoda were the best one as compared to the other varieties and hybrids and overall varieties were better than the hybrids

Impact of Innovations in Value Chain on Sorghum Farmers

The paper has studied the implementation of millets value chain pilot project under the NAIP to create demand for sorghum through diversification in farm production, procurement, ultimately aiming at economical benefits to both farmers and other stakeholders. This 4.5 years novel initiative is still in the mid-way. The study has reported that technological backstopping of sorghum cultivation with end-product specific improved cultivars has realized 51 per cent rise in incremental net income of Rs 16098/ha for the participating farmers (58 per cent rise in kharif and 44 per cent in rabi farmers). The inconvenience in the preparation of sorghum foods which has been the important reason for the decrease in its consumption, has been eliminated through development of convenient and ready-to-eat/cook foods. The factorization of the investment expenditure made per farmer (one acre of sorghum per participating farmer) has been worked out to be Rs 356 (equivalent of Rs 890/ha) in a season resulting in 51 per cent rise in incremental net income over baseline which is slightly higher in kharif sorghum than in rabi sorghum. The output pricing in kharif has helped in attaining these benefits. However, the benefit-cost ratio has worked out in favour of rabi sorghum farmers, i.e. 1:7.5 vis-à-vis kharif farmers BC ratio of 1: 4.2. The study has observed that linking up of the entire stakeholders through value addition throughout the value chain system would renew and uplift the diminishing sorghum area and production and its ultimate economical benefits to farmers and other stakeholders in the value chain.Agricultural and Food Policy,

Genetics of Starch Content and its Correlations with Agro-morphological Traits in Sorghum

Sorghum can be an alternative to corn for industrial uses, especially in drought prone areas of the world. Sorghum cultivars with high potential of grain and starch yields are needed to continuously meet the industrial demands. We have studied the genetics of grain yield and starch content of sorghum to decide the breeding procedure to develop suitable cultivars for starch industry. The genetic material from 8 × 8 diallel (28 F1 and 8 parents) was grown in a randomized complete block design, with three replications at Directorate of Sorghum Research, Hyderabad, India. Observations were recorded on seven agro-morphological and two grain quality traits including grain yield and starch content. Correlation studies revealed that the grain hardness was negatively correlated to starch and positively correlated to grain yield, panicle weight and days to flowering. Variance due to specific combining ability effects was greater in magnitude for both starch content and grain yield. Bi-parental crossing in F2 will help in getting pure lines with high starch content and high grain yield. The parents chosen for breeding program need to be good combiners for starch and grain yields to obtain superior hybrid. One MS line, 422B was a good combiner for grain yield, high starch content and 100 grain weight, and had good per se performance

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Not AvailableThis study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water activity, alcoholic acidity and falling number, etc. It was found that CSH 13 R passed 99.88% through 30 microns sieve which was closely related to Maida. Moisture content in cultivar M 35-1 was almost equal (8.62) than that of Maida (8.94). Water activity and alcoholic acidity were found highest in M 35-1 (0.7360) and (0.0743) and lowest in DSV 4 (0.5764) and (0.0520) respectively. DSV 4 showed highest falling number (536) compared to Maida (384). The damaged starch percent of the cultivar CSH 13R was highest (4.99%) among the cultivars studied. Composite bread was made using two combinations of sorghum flour (20 and 30%) with refined wheat flour (Maida). The samples coded (T1, T2 (20%, 30% M35-1), T3, T4 (20%, 30% CSH 13R), T5, T6 (20%, 30% DSV 4) and T7 100% maida). Bread samples were analyzed for weight specific volume, moisture, water activity, alcoholic acidity, etc. Crumb firmness was analyzed with texture profile analysis. The sensory evaluation of samples revealed higher scores for overall acceptability for sample T3 (7.5) (20% CSH 13 R). It is clear from the above study that good quality bread can be made with 20% sorghum flour having particle size of 30 mesh.Not Availabl

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Not AvailableIn this present era, consumers prefer high-quality foods with longer shelf life. They also look for products which are convenient to prepare as people are too busy in their daily schedule. Moreover, people have increased their tendency to eat a greater variety of foods both traditional and conventional. Efforts are being made to create awareness on the potential health benefits of millets which are recommended for obese, diabetic, celiac and other lifestyle diseases. In order to make millet value chain sustainable, the production and promotion of various products in the market is very much essential. Under this motto, IIMR launched its brand name “Eatrite ” to the Indian markets to promote the millet based products and this book gives details of these products.ICAR-Indian Institute of Millets Reserac

Kharif Sorghum in Karnataka: An Economic Analysis

Sorghum, which once occupied more than 18 M ha of area in the country, has been on a continuous decline during the past two decades and has fallen down to 10.39 M ha. Most of the decline in area has occurred in kharif sorghum. This warrants critical examination of the changing scenario of kharif sorghum and identification of the reasons thereof. For the macro analysis, secondary data on various aspects of kharif sorghum have been used, whereas the farm survey data have been used to draw the inferences at the micro level with respect to changing scenario of kharif sorghum. The growth rates in area, production and productivity of kharif sorghum have been computed. The Herfindahl index has been computed to find out crop diversification in the sample districts of Dharwad and Belgaun. The deceleration in the kharif sorghum area in the overall period 1970-71 to 1997-98 and different sub-periods has been found due to the diversion of kharif sorghum area to more remunerative crops like oil seeds (groundnut and sunflower), and pulses. Belgaum district displayed a moderate degree of crop diversification compared to that of Dharwad district. Unfavourable prices, declining yields, inadequate credit and adverse climatic conditions have been identified as the major reasons for the replacement of kharif sorghum crop in the two sample districts. The net returns and benefit-cost ratio have been found low in the cultivation of kharif sorghum compared to those of its competing crops, viz. cotton, green gram and groundnut

Thermal treatment in combination with laminated packaging under modified atmosphere enhances the shelf life of pearl millet flour

Pearl millet grain is storable for months without development of rancidity, while milled flour has very short shelf life of 5 to 7 days due to high fat content and lipolytic action of enzymes. Apart from enzymatic degradation of lipids and c-glycosyl flavones, oxygen present in air promotes oxidation of free fatty acids (FFA) leading to production of peroxides which impart off flavours and bitterness. To control both enzymatic and oxidative effects, implementation of an integrated approach of thermal treatment, efficient packaging, and modified atmosphere was used for shelf life extension. Heat treatment of grains at 150 °C for 30 min before milling and storage of flour in laminated pouches under nitrogen atmosphere was found to extend shelf life by 60 days compared to untreated samples by decreasing FFA value by 10–15 fold and peroxide value by 2 fold. Genotype, thermal treatment, packaging material and atmosphere were found to be significantly different for rancidity parameters