The crop matures within 95 to 150 days after sowing, depending on
the variety grown.
Harvesting is done when most of the leaves and pods have turned brown
or reddish brown.
The crop is either uprooted or plucked out by hand or often cut with
a sickle so that the roots of the plants are left behind to enrich the
soil.
The crop is dried completely under sun before threshing.
Use of the stone roller for threshing, as in the case of Sorghum,
helps thresh the grain easily and quickly or threshing is done either
by beating the plant with stick or by trampling under the feet of bullocks.
Varieties grown in Andhra Pradesh come to maturity in 100-110 days.
Harvesting And Storage