Harvesting and threshing

The crop is ready for harvesting by the first week of October. The plants are cut close to the ground. Stocks are allowed to wither for a day or two in the field, then bundled and stocked for sometime depending upon the weather conditions before threshing. Dried ear heads are beaten with sticks to separate the grains or the sheaves are trodden over by bullocks. The separated grains are winnowed and cleaned