Jowar can be grown on less fertile soils and requires moderate rainfall and moderate temperature. Specifically, alluvial soil or mixed black soil and red soil are perfect for Jowar.
Jowar and wheat, both are used to make roti but are two different grains. Jowar is also called sorghum. It is a kind of millet. It is widely used in Maharashtra, Karnataka.
tiffany soil
35-42
grown in maharastra
Some varieties of Jowar are grown in Khariff season (ie from say may to september) and certain other in rabi (october to december).
Rice, Wheat, Jowar (Sorghum), Bajra (Millet)
India is the largest producer of jowar (sorghum) in the world. It is a staple crop in many parts of India and is widely grown for food and fodder purposes.
In Malayalam, jowar is known as "cholam." Jowar, also known as sorghum, is a type of cereal grain that is widely cultivated in tropical and subtropical regions. It is a gluten-free grain that is rich in nutrients like fiber, protein, and antioxidants. Jowar is commonly used in Indian cuisine to make roti, porridge, and other dishes.
wheat
In Tamil, jowar is called "சோளம்" (sorghum).
Jowar (Cholam)