Question

Botanical names of jowar and rice are respectively
(a)Oryza sativa and Pennisetum typhoides
(b)Sorghum vulgare and Oryza sativa
(c)Triticum aestivum and Pennisetum typhoides
(d)Oryza sativa and Sorghum vulgare

Answer 1

Hint: They are the foremost widely consumed staple food for a large part of the world's human population, especially in Asia and Africa. It’s the agricultural product with the third-highest worldwide productivity, after sugarcane and maize.

Complete answer:
Botanical names of jowar and rice are Sorghum vulgare and Oryza sativa respectively. Sorghum Vulgare, commonly referred to as Jowar, is a species of monocotyledonous plants belonging to the family Poaceae. It’s native to Australia. It’s a crucial crop worldwide used as food, animal fodder. Whereas cultivated rice, commonly referred to as rice or Asian rice, is a species of monocotyledonous plant belonging to Gramineae. Rice is a crucial part of the diet in many countries, especially in Asia. Rice straw is employed as a feed, building materials, etc.

Additional Information: Rice, a monocot, is generally grown as an annual plant, although in tropical areas it can survive as a perennial and may produce a ratoon crop for up to 30 years. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall because it is labor-intensive to cultivate and requires ample water. However, rice is often grown practically anywhere, even on a steep hill or mountain area with the utilization of water-controlling terrace systems. Although its parent species are native to Asia and some parts of Africa, centuries of trade and exportation have produced it commonplace in many cultures worldwide.
So, the correct answer is 'Sorghum vulgare and Oryza sativa'.

Note: Rice is usually rinsed before cooking to get rid of excess starch. Rice produced within the US is typically fortified with vitamins and minerals, and rinsing will end in a loss of nutrients. Rice could also be rinsed repeatedly until the rinse water is obvious to enhance the feel and taste.