Summary:
The new generation doesn’t know how to bake jolad rotti (jowar bread).“Making jolada rotti is a laborious job. If you go by experts’ views and agriculture department data, this could well be the case.Due to continued drought and farmers eyeing commercial crops, cultivation of jowar (sorghum) is shrinking year by year. Hubballi: Is jowar, a staple food of North Karnataka, slowly disappearing from their diet? In the past 10 years, the cultivation has reduced to almost half. The tradition of jowar rotti for breakfast is also fading,” Dr Kulkarni said.Reduced yieldNingappa Kurbar, a farmer from Annigeri, said he had sown sorghum in 3 acres last year, but the yield was just 3 quintals which he kept for domestic use..