Sorghum, known as jowar in Marathi, is a traditional cereal grain cultivated in many dryland farming regions of India. It is well suited to rainfed agriculture and forms an important part of staple diets in several states. The sorghum used for this flour is grown by farmers associated with Kalsubai Millets using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, sorghum flour is most commonly used to prepare jowar bhakri, a staple flatbread eaten with vegetables, dal, or chutneys. The flour can also be used in multigrain flatbreads or traditional preparations that include sorghum as part of everyday meals.

According to the Indian Food Composition Tables (ICMR-NIN), sorghum is a source of carbohydrates, dietary fibre, and plant protein. These nutrients include naturally occurring carbohydrates, fibre, and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for sorghum]

Choosing flour made from naturally grown sorghum means the grain is sourced directly from farmers rather than large commercial supply chains. At Kalsubai Millets, the crop is cultivated without chemical fertilisers or synthetic pesticides and processed into flour with minimal handling. Purchasing through a farmer producer company supports farmer incomes while maintaining transparency about sourcing.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad