CONTENTS

1. New fodder sorghum single-cut variety SRF 286identified

2. Sorghum foods3. Pant chari-6 new multicut forage variety for

Uttaranchal4. Sorghum germplasm collection from Melghat region

of Maharashtra5. Café Ethnic -an exclusive millet restaurant6. Sorghum in Indian postal stamps7. Genetics of brown-midrib trait in sorghum8. Summary of quantitative loci studies in sorghum

Newsletter on sorghum from NRCS/ICAR, India

Volume 3 No. 1 Hyderabad Solapur Warangal March 2007

New fodder sorghum single-cut variety SRF 286

identified

The single-cut forage genotype SRF 286 developed by the All

India Coordinated Sorghum Improvement Project (AICSIP)

centre at the Main Sorghum Research Station, Navsari

Agricultural University, Athwa Farm, Surat was identified for

release by the variety identification committee of ICAR. This

genotype is suitable for kharif sowing with onset of monsoon,

and recommended for all fodder sorghum (single-cut) growing

areas of India as rainfed kharif crop.

The genotype SRF 286 exceeded the best national check by

more than 10% in terms of both green as well as dry fodder

yield on the basis of national average over three years of

testing in 16 locations. It ranked top in green as well as dry

fodder production on per day basis also. Its digestibility is high.

It exhibited low HCN content (79 ppm). This genotype was

tolerant to shoot fly, stemborer and foliar diseases such as like

grey leaf spot, zonate leaf spot, shooty stripe, anthracnose

and downy mildew. In seed production plots, it produced 14q

grain per hectare. It is tall, has thin stem, drooping leaves and

lax panicle. It has shown good response to fertilizers.

Contributed by AICSIP Team, Main Sorghum Research Station, Navsari

Agricultural University, Athwa Farm, Surat

SRF 286, a single-cut forage sorghum variety

ÃÁ∫ÁÊ∆l åF| YÁ∫Á [ƒÁ∫ LN˛¬-N˛b uN˛À™ SRF 286 : åƒÃÁ∫y Nw˛u 

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l [ƒÁ∫ EÁ“Á∫ : YÁƒ¬ ƒ Tz“Ó Ãz §åz QÁá útÁsÁz Nz ÀsÁå ú∫ [ƒÁ∫ Ãz§åz QÁá útÁsÁz Nz GúÆÁzT Nz üÆÁz\å Ãz ∫Á…b~yÆ [ƒÁ∫ EåÏÃÊáÁåNı ¸ åz T¿Á™ym ƒ åT∫yÆ ¬ÁzTÁı √tÁ∫Á EÁÃÁåy Ãz §åÁL \Á ÃN˛åzƒÁ¬z QÁá útÁsÁz N˛Á üt∆|å uN˛ÆÁ @ [ƒÁ∫ N˛Á ßÁz\å Nz ªú ™ÊzGúÆÁzT Nz E¬ÁƒÁ FÃNz tÁåÁı, ∫ƒÁ (ÃÓ\y) ƒ EÁbz Ãz ÀƒÁut…b ÃÓ§“N˛Á åÁ≈oÁ, ™yez úN˛ƒÁå ƒ §{Mg útÁs| o{ÆÁ∫ uN˛L \Á ÃN˛oz “{{ @

l G∫ÁÊY¬ “zoÏ úÊo YÁ∫y 6 - åF| §“Ï-N˛b YÁ∫Á [ƒÁ∫ uN˛À™ : G∫ÁÊY¬∫Á[Æ uN˛À™ ™ÏO˛ Ãu™uo åz G∫ÁÊY¬ Nz Nw  N˛Áı ƒ tÏSá-GnúÁtN˛Áı Nz¬ÁßÁs| GÄÁ Gú\ ƒÁ¬y osÁ EnÆuáN˛ úÁz N˛, §“Ï-N˛b YÁ∫Á [ƒÁ∫uN˛À™ úÊo YÁ∫y 6 N˛Áz √ÆÁƒÃÁuÆN˛ Nw u  “zoÏ ™ÏO˛ uN˛ÆÁ “{ @

l ™“Á∫Á…b~ Nz ™z¬VÁb qzfi Ãz [ƒÁ∫ \åå¸√Æ N˛Á ÃÊT¿“m : Q∫y¢˛2006 Nz tÁ{∫Áå ™“Á∫Á…b~ ™ı ™z¬VÁb qzfi Nz \å\ÁoyÆ qzfiı Ãz [ƒÁ∫\åå¸√Æ ÃÊT¿“m Nz tÁz utƒÃyÆ N˛ÁÆ|N¿ ™ Nz úu∫mÁ™Àƒªú \ÊT¬yü\ÁuoÆÁı N˛Áz u™¬ÁN˛∫, NÏ ¬ 25 ¬ÁF|åÁı N˛Á ÃÁÊT¿“m uN˛ÆÁ TÆÁ @

l N{ ¢˛ LsuåN˛ - LN˛ EåãÆ u™®zb ßÁz\åÁ¬Æ : \“y∫Á§Át, EÁÊá¿ ütz∆N˛y gz≤˛å gzƒ¬ú™ıb ÃÁzÃÁÆby, 2004 Ãz u™®zb EÁáÁu∫o ßÁz\åÁ¬Æ>>N{ ¢˛ LsuåN >> Y¬Á ∫“y “{ @ Æ“ F|à qzfi ™z u™®zb EÁ“Á∫ ÃÊÀNw uoN˛y ÙyqÁ N˛Á LN˛ üÆÁà “{ @

l [ƒÁ∫ ™ı ™ÁfiÁn™N˛ ¬ÁzÃy EÜÆÆå N˛Á ÃÁ∫ÁÊ∆ : Få oÁu¬N˛ÁEÁzÊ ™ıEÁumN˛ uY“åN˛Áı N˛y ÓÁÆoÁ Ãz uƒæÁÁß∫ ™Êz uƒußfi uƒ∆z oÁEÁzÊ “zoÏúoÁ ¬TÁL TL ™“nƒúÓm| ™ÁfiÁn™N˛ uƒ∆z  ¬ÁzÃy N˛Á ÃÁÊN˛¬å “{ @

u“Êty ÃÁ∫ÁåσÁt : gÁ ™“z∆ NÏ ™Á∫

Jowar Samachar, Volume 3, No.1 Page 2 of 8

Sorghum foods

Sorghum grain is nutritionally superior to fine cereals like rice

because of its high mineral and fibre content. Because of its

slower digestibility, sorghum is also being recommended for

diabetic and jaundice affected, and obese people. Sorghum

does not have gluten and therefore becomes a very good

gluten-free energy source as many are allergic to gluten.

However, due to the difficulties in processing for different

foods, its usage is limited in urban areas. The feasibility of

using sorghum for the preparation of different traditional and

non-traditional foods replacing rice and wheat is given here

with the prime objective to spread awareness about the

nutritional qualities of sorghum and to popularize the recipes

for sorghum foods that can be easily made among rural and

urban population

Sorghum grains were made in to flour as well as rawa (suji)

of different particle size (coarse rawa, medium rawa and fine

rawa). Sorghum is made in to a fine flour by using a grinding

mill (Nima flour mill, India) with sieves of semi-fine and fine

grades. Sorghum rawas of different particle size were

prepared using coarse and medium sieves. Rawa and flour

are manually separated with fine hand sieves. Different food

products like roti, cake, pakoda, chakkalu and muruku are

prepared from sorghum flour using the other ingredients

required. Sorghum rawa (coarse) was used for the preparation

of upma and halwa (kesari) sweet item. Fine rawa from

sorghum was used in making upma, halwa (kesari) and laddu.

Sankati is prepared using both flour and rawa. The taste and

texture of the products were evaluated through distribution

during official meetings, and gatherings of staff of ICAR at

Hyderabad and elsewhere to spread awareness of various

possibilities with sorghum.

Sorghum can be replaced in many of the breakfast and snack

foods that are prepared from fine cereals such as rice and

wheat. Though preparation of roti from sorghum flour is difficult

due to the lack of gluten, the other foods can be prepared

with ease.

Sorghum for breakfast foods : Sankati, dosa, idly and upma

can be prepared from sorghum rawa and flour. Among them

sankati is traditional and upma, idly and dosa are urban foods.

Sankati Dosa

Upma Idli

Sorghum for lunch: Sorghum annam (“rice”) and roti can

replace rice and wheat dishes for lunch. Annam is made from

Annam Roti

boiling pearled sorghum and rotis made from sorghum atta.

However, making rotis from sorghum atta is a skilled job. Roti

making machine is also available (see below) to make them

on a commercial scale. The composite flour made from

sorghum in combination with pearl millet, wheat, and

soyabean is more ideal with its improved nutritional quality.

Sorghum for snacks food: Sorghum can be used for making

three different snack foods such as pakoda, muruku and

Roti making machine Roti baking

Chakkalu Murukulu Vegetable Noodles

Jowar Samachar, Volume 3, No.1 Page 3 of 8

chakkalu easily replacing the cereal component, which is mostly

rice. Sorghum tends to absorb less oil during these

preparations.

Sweet dishes with sorghum: Sweet dishes that can be

prepared from wheat rawa can be prepared from sorghum

rawa also. The only difficulty is

the availability of sorghum

rawa. NRCS is making efforts

to popularize the sorghum

rawa of different particle size.

The fine rawa is being used for

making rawa Kesari and Laddu.

Kesari Laddu

Kheer

Fine rawa can find a good market as this can be used for

many preparations. The noodles made from sorghum can be

used for the preparation of Kheer.

Sorghum for baked foods: All the popular bakery foods

such as bread, cake, bun and biscuits can be easily prepared

Bread Biscuits

Cake

with fine flour of sorghum

(flour specially made for

bakery foods). Sorghum is

pearled before it is made in

to a fine flour. Cake is made

with 100% sorghum flour

where as bread, buns and

biscuits are prepared adding with maida up to 40%. Shelf life

and cost of production of these items is same as that of baked

items made from wheat flour/maida.

Training and Entrepreneurship Development : NRCS is

deeply involved in training individual and volunteer business

groups to make above products and market. Please contact

Director, National Research Centre for Sorghum (NRCS),

Rajendranagar, Hyderabad- 500 030 AP, India

Phones: 040-24015225, 04024018651 Fax: 040-

24016378 Email: nrchyd@ap.nic.in, for details.

Dr. C.V. Ratnavathi, H.S. Gawali, V.V. Komala and

Dr. B. Dayakar Rao, NRCS, Hyderabad

(ratnavathi@nrcsorghum.res.in)

Pant Chari 6- New Multicut Forage Sorghum

Variety for Uttarakhand

For the benefit of Farmers and Dairymen of the Uttarakhand,

a high yielding and highly nutritious multicut forage sorghum

variety Pant Chari 6 has been released for commercial

cultivation by the Uttarakhand State Variety Release Committee

in November, 2004. The variety has been notified by the

Central Sub-Committee for Notification in its 43rd meeting

held on May 31, 2006.

Pant Chari 6 showed 5-12 % yield superiority over checks in

the All India Coordinated trials and in State trials conducted at

Pantnagar, Khatima and Chinyalisaurh in Uttarakhand. It has

also shown 40-50% superiority over Local varieties in Front-

Line Demonstrations conducted at farmer’s fields in the districts

of Haridwar, Udham Singh Nagar, Dehradun, Nainital and

Champawat.

With average yield of 700-800 q/ha green fodder in 3-4

cuttings, Pant Chari 6 has highly nutritious fodder. It has

7-8% crude protein, 55-58% digestibility, 7-8% TSS

(sweetness) and very low HCN content (less than 100 ppm). It

has high tillering capacity with fast re-growth after cuttings. It

is resistant to foliar diseases like anthracnose and zonate leaf

spot. Pant Chari 6 has semi-compact large panicles which

produce medium bold, easily threshable, light brown color

seeds. The better seed yield potential (18-20 q/ha) is an added

advantage of Pant Chari 6 for the fast dissemination of this

variety. Large scale breeder seed production of Pant Chari 6

is being taken up at the Seed Production Centre of Pantnagar

University. For popularization of variety the seed of Pant Chari

6 is being given in the form of Minikit to the farmers during

Farmer Fair at Pantnagar besides including it in the Front Line

Pant Chari 6

Jowar Samachar, Volume 3, No.1 Page 4 of 8

Demonstration Programme of Forage Sorghum during Kharif

2005 and Kharif 2006 in Uttarakhand.

P.K. Shrotria, AICSIP, GBPUA&T, Pantanagar, Uttarakhand

(shrotria_pk@rediffmail.com)

Sorghum Germplasm Collection from Melghat

region of Maharashtra

Two-day sorghum germplasm collection mission was

undertaken from tribal areas of Melghat region in Maharashtra

during kharif 2006 and 25 accessions were collected. One

Sorghum halepense germplasm was also collected from the

khoga river belt of Satpura hill range in Melghat Tiger Project

region.

Sorghum halepense collection in Khoga river belt

Korukoo tribes cultivating landraces in

the Satpura hill range

The landraces viz., detha, bhad (add type in Marathi), lahya

phodi, ramgi, somgi, and nariyal jola (shape like coconut) are

collected during the mission. In these regions, Korukoo’s (tribe)

grow somgi and desi jonna landraces. They cultivate sorghum

with lablab, chillies, cotton, redgram, and tomato. The shape

of bhad jonna earhead is like mango and the landrace grow

very tall and the stalk sweetness also very good and it may be

utilized in the sweet sorghum programme. The ramgi jonna is

having very big earhead, very bold and flat seed may be

utilized in the dual-purpose sorghum programme.

M Elangovan, Scientist (SS), Germplasm, NRCS,

Hyderabad (elangovan@nrcsorghum.res.in )

RB Ghorade, Senior Research Scientist, Dr PDKV, Akola,

(amoldethe@hotmail.com)

Café Ethnic -An Exclusive Millet Restaurant

Deccan Development Society situated in the semi-arid

Telengana region of Andhra Pradesh has a millet-based

restaurant “Café Ethnic” operational in Zaheerabad, 100 km

from Hyderabad, since 2004. In this part of the region, jowar

and millets were the mainstay a till a couple of decades ago.

However with the PDS programme of the AP government,

rice took precedence over the traditional crops of the region,

and as a result people in a way developed amnesia over their

food habits and culture. With this backdrop, Café Ethnic initiated

a path-breaking task of reviving the food culture of this region

and is making an unflagging effort to give millets its rightful

place in the food map of the region.

Refreshing and nutritious snacks made of Jonna (Jowar or

Sorghum) Korra, (fox tail millet) Saama (little millet) Taida

(finger millet) Sajja (pearl millet) are the delight of the café.

Being made from millets, these foods are more nutritious.

The society considers it an important step we are taking in

furthering the cause of dryland crops and bringing back

forgotten foods for urban consumers.

Jowar Samachar, Volume 3, No.1 Page 5 of 8

For more details, Contact: Deccan Development Society,

Pastapur Village, Zaheerabad, Medak District, AP - 502 220.

website: www.ddsindia.com.

Sorghum in Indian Postal Stamps

A special cover depicting the sorghum panicle in the

cancellation stamp was released by Sri. HB Hirevenkangoudar,

Chief Superintendent of Posts, Bijapur, Karnakata, on 13th

November, 2006 during the three-day philately exhibition

“BIJAPURPEX-2006”. Dr. BD Biradar, AICSIP - Bijapur spoke

on the importance of sorghum and appreciated the use of

sorghum in Indian postal stamps in his presidential remarks

BD Biradar, AICSIP, UAS Dharwad, Bijapur, Karnataka

Genetics of brown-midrib trait in sorghum

Sorghum forage quality is influenced by many factors,

including harvest stage, juiciness and sweetness. However,

the development of the brown-midrib (bmr) trait in sorghum

has overshadowed these traits and provided great results for

reduced lignifications, reduced cell-wall concentration,

increased digestibility, and increased voluntary intake of feed

by ruminants. This mutation signifies the single most rapid

and valuable mechanism of genetically modifying nutritional

value of forage sorghum. However, recent experience in the

USA has shown that all brown midrib types don't yield highly

digestible forage.

The brown midrib mutant (bmr) was first isolated in sorghum

by Porter et al., 1978. This mutant was phenotypically identified

by the brown pigmentation of the leaf midrib which is more

pronounced on the abaxial surface, and the brown pigmented

stem pith. A series of the sorghum bmr mutants (bmr6, bmr12,

bmr18, bmr19, bmr26 etc.,) have been identified which are

linked with reduced lignin production and increased forage

digestibility. Studies have indicated that the mutation bmr6 is

associated with reduced cinnamyl alcohol dehydrogenase

(CAD) enzyme activity, the other mutant alleles (bmr12,

bmr18, bmr26) decreases the activity of the enzyme caffeic

acid O-methyltransferase, both of which are involved in the

lignin biosynthetic pathway.

Looking into the importance of brown midrib trait in improving

the stover quality of sorghum, at NRCS a study was conducted

to know the inheritance of brown-midrib trait in sorghum. A

F1 hybrid between E36-1 (white-midrib) x IS21887 (brown-

midrib) genotypes was made during the rabi season of 2005-

06, and the F1 was planted during kharif season of 2006 to

advance to F2:0 seed. F2 progeny was raised during rabi

season of 2006-07 at NRCS. Phenotypic observations on

brown-midrib and white-midrib were recorded at pre-bloom

stage from each of the F2 progeny. The goodness of fit

between the observed and expected segregation pattern for

white-midrib and brown-midrib phenotypes in F2 was tested

using chi-square test.

Brown-midrib (IS21887) White-midrib (E36-1)

The F1 hybrid had white-midrib indicating dominance of white-

midrib over brown-midrib phenotype. The F2 segregation

for this trait revealed the operation of a single gene as

indicated by the good fit of 3:1 ratio. Out of the185 F2 plants

scored, 150 had white-midrib while 35 showed brown-midrib,

thus fitting the overall segregation into a good fit of 3:1 ratio.

Therefore, it is evident that the midrib trait in the parents

studied is under monogenic control, and the brown-midrib is

inherited as a recessive mutant. As a recessive mutation,

brown-midrib trait can be backcrossed readily into elite

sorghum lines to add value to crop and animal systems by

enhancing the digestibility of the sorghum stover.

R Madhusudhana, AV Umakanth, R Nagaraja Reddy,

S Murali Mohan, K Satish and G Srinivas

NRC Sorghum, Hyderabad-30

Jowar Samachar, Volume 3, No.1 Page 6 of 8

8. Summary of Quantitative Trait Loci Studies in sorghum

Agronomic traits

Plant Height 6 71.0 5 Lin et al (1995)

1 54.8 1 Lin et al (1995)

4 63.4 9.2-28.7 4; orthologous to maize Pereira and Lee (1995)

2 67.3 Rami et al. (1998)

2 29.6-35.0 11.8-17.8 2 Klein et al. (2001b)

5 52.0-65.8 7.6-40.1 4 Hart et al. (2001)

Tallest Basal tiller height 2 29.9-30.5 10.2-19.7 2 Hart et al. (2001)

Tiller Number 4 23.7 Paterson et al. (1995)

3 57.0-70.8 23.0-39.0 2 Hart et al. (2001)

Tillers with heads 4 48.9-86.3 9.7-48.7 3 Hart et al. (2001)

Lodging tolerance 3 17.8 14.6-19.1 3 Kebede et al.(2001)

Panicle length 6 70.0 9-25 Pereira et al.(1995)

4 54.1 Rami et al. (1998)

3 20.6-31.6 8.6-20.6 3 Hart et al. (2001)

Panicle compactness 3 40.3 Rami et al. (1998)

Panicle width 7 47.9-85.9 9.5-32.9 5 Hart et al. (2001)

Seed branch length 5 69.0 8-37 Pereira et al.(1994)

Length of sterile portion 2 34.0 17 each Pereira et al.(1994)

of seed branch

Peduncle length 2 32-44 10.9-32.7 2 Klein et al. (2001b)

Peduncle diameter 6 43.0 7-10 Pereira et al.(1994)

Awn length 1 6.7 6.7 1 Hart et al. (2001)

Number of seed 3 30.0 9-14 Pereira et al.(1994)

branches/panicle

Number of kernels/panicle 1 12.3 1 Rami et al. (1998)

Kernel weight/panicle 1 31.3 1 Rami et al. (1998)

Seed size 9 51.7 5.3-11.9 8 Paterson et al. (1995)

Seed number 4 19.1 4.2-6.8 4 Paterson et al. (1995)

100-seed weight 3 28.0 9-16 Pereira et al. (1994)

1000-kernel weight 1 35.2 1 Rami et al. (1998)

Threshing percentage 1 15.3 1 Rami et al. (1998)

Dehulling yield (%) 3 43.0 Rami et al. (1998)

Kernel flouriness 2 57.1 Rami et al. (1998)

Kernel friability 1 13.7 1 Rami et al. (1998)

Kernel hardness 4 44.8 Rami et al. (1998)

Physiological traits

Photoperiod 8-10 - 13.6-18.0 3 Chantereau et al.

(2001)

Flowering 3 85.7 Lin et al. (1995)

2 8.5-10.94 5-10 2 Kebede et al. (2001)

Maturity 2 57.0 17-40 2 Crasta et al. (1999)

3 8.2-33.1 8.2-22.0 Hart et al. (2001)

Leaf angle 3 35.8-64.5 7.4-45.3 3 Hart et al. (2001)

Trait No. ofQTL

Phenotypicvariation

explained (%)

Effects ofindividual QTL(Range, in %)

Number oflinkage groups

Reference

Jowar Samachar, Volume 3, No.1 Page 7 of 8

Trait No. ofQTL

Phenotypicvariation

explained (%)

Effects ofindividual QTL(Range, in %)

Number oflinkage groups

Reference

Chlorophyll content 3 21-32 2; all coincide with Xu et al. (2000)

3 of 4 stay-green QTLs

Amylose content (%) 2 38.9 Rami et al. (1998)

Protein content(%) 2 26.0 Rami et al. (1998)

Lipid content (%) 1 14.7 1 Rami et al. (1998)

Germination rate 2 43.0 Rami et al. (1998)

Rhizomatousness 3 21.8 Paterson et al. (1995)

Pre-harvest sprouting 2 83 53 2 Lijavetzsky et al. (2000)

resistance

Sugar content 2 22.8-25 2 Long et al. (2006)

Resistance to abiotic

stresses

Pre-flowering 6 14.0-43.0 Tuinstra et al. (1996)

stress tolerance

4 25.7 11.9-22.2 3 Kebede et al.(2001)

Stay Green (Post-flowering 6 2 Major 6 Tuinstra et al. (1997)

stress tolerance)

7 63.0 3 major QTL- 6 Crasta et al.(1999)

42.0; 4 minor

QTL- 25.0

2-3 - 10.3-15.3 3 Tao et al. (2000)

4 30-46 3 Xu et al. (2000)

4 30-54 9.1-29.2 3; Confirm Xu et al. (2000) Subudhi et al. (2000)

9 15.5-26.1 10.2-15.5 7; 3 QTL confirm earlier Kebede et al.(2001)

studies

5-8 31-42 5-26 8; 3 QTL consistent across Haussmann et al.

genotypes & years (2003)

Resistance to biotic stresses

Striga resistance 2-8 27-94 20-76 8 Haussmann et al.(2003)

Molds during seed 3 33.8 Rami et al. (1998)

germination

Molds after harvest 1 28.3 Rami et al. (1998)

Grain mold 2 20.5-37 10.0-23.6 2 Klein et al. (2001b)

Anthracnose 1 55.5 55.5 1 Klein et al. (2001b)

Zonal leaf spot 1 32.1 32.1 1 Klein et al. (2001b)

Bacterial leaf stripe 1 32.8 32.8 1 Klein et al. (2001b)

Oval leaf spot 1 1 Klein et al. (2001b)

Rust resistance 4 6.8-42.6 4 Tao et al. (1998)

Shootfly resistance 8 34-46.5 4 Sajjanar (2002)

Midge resistance - antixenosis 2 27.0 12.0-15.0 2 Tao et al. (2003)

Midge resistance -antibiosis 1 34.5 34.5 1 Tao et al. (2003)

Green bug resistance & 9 53-79 5.6-38.4 7 Agrama et al. (2002)

tolerance

Ratooning ability 6 29.9 Paterson et al. (1995)

Grain mill hardness 2 29.7 14.4-15.3 2 Klein et al. (2001b)

Jowar Samachar, Volume 3, No.1 Page 8 of 8

Head Quarters :Rajendranagar, Hyderabad 500030 (AP)

Tel : 040-24015349, 24018651Fax : 040-24016378

E mail : nrcshyd@ap.nic.inWebsite : www.nrcjowar.res.in

Centre on Rabi Sorghum (NRCS),NH 9 Bypass, Shelgi, Solapur - 413 006 (MS)

Tel : 0217-2373456Telefax : 0217-2373456

E mail : raut_nrcs@nrcsoghum.res.in

Off-Season Nursery (NRCS),ARS Farm, Mulugu Road, Warangal - 506 007

Tel : 0870-2530963Telefax : 0870-2530963

E mail : ashok_reddy_nrcsw@nrcsorghum.res.in

AICSIP Centres

Coimbatore Palem Akola Hisar

Kovilpatti Tandur Surat Mauranipur

Dharwad Parbhani Deesa Pantnagar

Bijapur Rahuri Udaipur Indore

Published by :

Dr. N. Seetharama, DirectorNational Research Centre for Sorghum (NRCS)

Rajendranagar, Hyderabad - 500 030 (AP).Website : www.nrcjowar.res.in

National Research Centre for Sorghum (NRCS)

Bibliography

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Compiled by :B. Venkatesh Bhat, R. Madhusudhana, D Balakrishna and

N. Seetharama, NRCS, Hyderabad (nrcshyd@ap.nic.in)

Editorial Committee :

Drs. B Venkatesh Bhat,Vilas A Tonapi, KV Raghavendra Rao,Sh. K Sanath Kumar & Sh. HS Gawali