Techniques for Cultivating Sorghum Plants
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Sorghum Cultivation Techniques - At first glance, sorghum plants are similar to corn plants. In Indonesia, sorghum is still rarely used or processed into food. In fact, sorghum contains carbohydrates that are as good as rice. In Indonesia, sorghum production is still low compared to production in several countries in Southeast Asia. This sorghum plant can grow even in drought conditions and can continue to grow even though the stems have been trimmed. sorghum plants should be developed in Indonesia.
Sorghum Cultivation Techniques
Sorghum ( Sorghum bicolor L) is not native to Indonesia, but comes from the area around the Niger river in Africa. Domestic sorghum from Ethiopia to Egypt is reported to have occurred around 3000 BC. In Indonesia, sorghum has long been known by farmers, especially in Java, NTB and NTT. In Java with the name Cantel and is often planted as an intercrop or intercropping. Sorghum cultivation in Indonesia is still very limited, even not so popular in the community. whereas sorghum has great potential to be cultivated and developed commercially because it has wide adaptability, high productivity, resistance to pests and plant diseases and is more resistant to marginal conditions (drought, salinity and acid soil).
Also read: How to Cultivate a Good Cassava
The development of this type of food crop will be successful if it is accompanied by the application of a technology package that includes a simple cultivation and processing unit at the farmer level. These technology experts are as follows:
Soil Cultivation
Tillage the land for old sorghum with corn, which is plowed once or twice, harrowed and then leveled. Soil that is ready to be planted must be free of weeds because the growth phase of sorghum is rather slow, approximately 3-4 weeks so that at the beginning of its growth it is less able to compete with weeds. If necessary, make drainage channels.
Planting
- Plant Population
In general, sorghum is grown as a seta on upland rice, soybeans or other secondary crops. When planted in monoculture, the plant population per hectare is around 100,000 - 150,000 plants. The recommended spacing is 75 X 25 Cm or 75 X 20 Cm with 2 perforated plants each. According to the results of the study, the increase in population above 150,000 plants/hectare still tends to increase hash even though it is not so large.
- How to plant
At the time of planting, the seeds are planted with 2-3 holes. Thinning into 2 perforated plants, carried out at the age of 2 weeks after planting. Embroidery can be done by seed or by transplanting old plants (transplanting) by means of rotation.
Plant Maintenance
- Fertilization
Dose
The main fertilizer needed by sorghum plants is nitrogen fertilizer with a dose of up to 90 kg of nitrogen or equal to 2 quintals of urea per hectare. The addition of 45 kg of PROS fertilizer or 1 quintal of TSP per hectare will give a better hash. Fertilization with potassium is carried out at a dose of 30 kg K20 per/hectare.
Time
N fertilizer is given twice, namely 1/3 part at the time of planting together with all fertilizers. P and K, and the remaining 2/3 parts were given at the age of 1 month after planting.
Method
All fertilizers are given by spreading them in an array as deep as 1 cm. For the first fertilization, the distance is 7 cm on the left and right of the plant row, while the second fertilization is 15 cm apart.
- Weeding and Hoarding
At the beginning of growth Sorghum is less able to compete with weeds, karma must be cultivated so that the crop area when the plants are still young must be free from weeds. The first weeding can be done when the sorghum plants are 10-15 days after planting. The second weeding is carried out together with hoarding after the second fertilization. Pembubunan intended to strengthen the stem.
Main Disease Pests and How to Control
- Main Disease
a. Colletorticum gramini colum (Ces.) GW Wild (Leaf spot disease). This disease causes leaf spots with a warm reddish or purplish color and causes red rot on the stems where the inner tissue of the nodes is watery and discolored. This disease spreads widely. Leaf spots cause the leaves to dry out, the grains become hollow, while red rot causes the stems to shrivel and break. Immunity to both diseases is controlled by a single dominant gene. with other genes for disease setup.
b. Helmithosporium turcicum Pass (Blight Disease). This disease attacks sorghum widely, especially in humid conditions. Attacks of this disease cause reddish-purple or brownish spots that eventually coalesce. Leaf blight disease can attack nurseries as well as mature plants. Resistant cultivars are not known.
c. Puccinia purpurea Cooke, Rust disease occurs widely in sorghum. but rarely causes serious loss. The growth karma of the disease ceases when the sorghum plant reaches maturity.
- Main Pest
a. Atherigona varia Soccata (Rond.) (Sorghum Seed Flies). This pest is a major pest in the tropics. The eggs are laid on the young leaves of the seedling and the others burrow into the meristem of the much plant which eventually dies. The principle of control is by planting at the right time (planting simultaneously) and planting cultivars that have the ability to heal wounds after being attacked.
b. Prodenia Litura F. (leaf caterpillar).;Control by using insecticides with recommended types and doses.
Harvest and Post Harvest
- Harvest
How to harvest
Harvesting is done by trimming the stalk from 7.5 - 15 cm below the seed using a sickle. The results of the pruning are then tied with a size of about ?0 Kg - 40 Kg each.
Harvest time
Sorghum is harvested when the seeds are considered optimally ripe, usually 45 days after the ovules are formed.
Post Harvest
Drying
Usually drying is done by drying for 60 hours until the moisture content of the seeds reaches 10 - 12%. The criteria for determining the degree of dryness of seeds are usually by biting the seeds. When the sound means the seed has dried. If it is a rainy day or the humidity is high, drying can be done by hanging sorghum stalks over a fire in a room or over a kitchen fire.
Threshing
Threshing is traditionally done with a wooden bat and done on the floor or burlap sack. Beating is carried out continuously until the seeds are released. After that, a winnowing is done to separate the dirt consisting of leaves, twigs, dust or other debris. A number of seeds are dropped from above with the intention that the dirt can be separated from the seeds by blowing rocks wind. In order to achieve the best and efficient hash, it is recommended to use a container to keep the seeds clean, try to thresh the seeds immediately after harvest to prevent rat and bird attacks, and the water content should not be more than 10 - 12% to prevent mold growth.
Storage
Simple storage at the farm level is to hang sorghum starter in the room above the kitchen fireplace. This method has a dual function, namely to continue the drying process and the fire smoke also functions as pest control during storage. However, the number of seeds that can be stored in this way is very limited. If the seeds are stored in a special storage room (warehouse), the height of the warehouse must be the same as the width so that condensation of water vapor in the warehouse does not easily arise. The walls of the warehouse should be made of solid material so that the temperature changes that occur in the seeds can be reduced. It is not recommended for storage rooms of iron material, karma is very sensitive to temperature changes. Before storing the seeds must be dry, clean and intact (not broken).
Processing
1. Bergs Sorghum (milled sorghum bergs).
Bergs Sorghum in question is sorghum seeds peeled off as a grinding hash so that milled sorghum bergs are obtained. To grind sorghum seeds, a machine consisting of a stone grinding cylinder is used, so that the resulting bergs is pure white. With these properties, it turns out that non-waxy sorghum can be used as rice, porridge and other processed forms. While the type of glutinous sorghum (waxy sorghum) which tastes fluffier can be used as an ingredient for making oil (snacks) such as tape, temper, rengginang and diamonds.
2. Sorghum flour.
Sorghum flour can be obtained by grinding bergs of sorghum in a machine equipped with a sharp and slippery iron cylinder. A mixture of 60% soybean flour with 30% sorghum flour can produce bread and cakes that are quite good and inexpensive.
3. Test (thin pores)
This type of food is made from sorghum flour and is widely used in the countries of Kenya, Tanzania, Uganda, Sudan and India under different names. The test is made from 1 part of sorghum flour. 3-4 parts water, one part liquid milk and sugar to taste.
How to make:
First the flour is mixed with the available water, close the container and leave for 24 pangs. The remaining water is brought to a boil and added to the fermented flour, then cooked for 10-15 minutes until it is smooth and thick then add sugar then served for morning canoe or lunch.
4. I Ugali (Stift Oorrid)
This type of food comes from Uganda and Kenya under the name Tuwo and in India it is called very.
How to make ugali is the same as making a test. only here the flour used is more in number and comes from roasted seeds. hulled sprouts or seeds. While cooking. ugali does not spread or melt when placed in cold water. but somewhat shaping.
As an ingredient is 2-3 parts flour added with 4 -> parts water. Boil water then add flour while stirring until it becomes porridge. Cooking is continued until thickened.
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