Sihore Wheat

Sihore wheat can be used to make a variety of food products. It is commonly used to produce flour, which can be used for baking bread, pastries, and other culinary creations. The flour derived from Sihore wheat may have distinct characteristics, such as flavor and texture, that can enhance the taste and quality of baked goods. Sihore wheat is often favored for its resilience and ability to withstand various environmental factors, making it suitable for cultivation in the specific geographical area.

Another potential advantage of Sihore wheat is its role in supporting local agriculture and the economy. Cultivating and promoting region-specific varieties of wheat like Sihore wheat can contribute to the sustainability of local farming communities. It helps preserve agricultural diversity and supports local farmers and businesses.

Sharbati” is the most premium type of wheat available in the country. Sharbati wheat is grown in abundance in Sihore area. There is a black and alluvial fertile soil in the Sihore area which is suitable for the production of Sharbati wheat. Sharbati wheat is also called The Golden Grain, because its color is golden, it looks heavy on the palm and its taste is sweet, hence its name is Sharbati.