Question

What are the similarities and differences between Coconut tree and Jowar stalk plant?

Answer 1

Cocos nucifera or the Coconut tree is a tracheophyte, monocot, angiosperm that belongs to the genus Cocos.
Sorghum bicolor or the Jowar stalk plant is also a tracheophyte, monocot, angiosperm but belongs to the genus Sorghum.

Complete answer:
Similarities between the Coconut tree and Jowar stalk plant-
1. They both belong to the Kingdom Plantae and Clades- Tracheophytes, Angiosperms, Monocots, and Commelinids.
2. They are both cultivated widely in the tropical and subtropical regions.
3. They are both found in the Indian subcontinent region.
4. They are both used widely for human food and beverages.
5. They both have an extensive widespread, fibrous, adventitious root system.
6. They both have large green leaves.
7. They both are monoecious.
8. They both are perennial.
9. Their leaves are used for -making brooms.
10. Their leftovers are used as- fodder for animals.

Differences between the Coconut tree and Jowar stalk plant-

Coconut Tree	Jowar Stalk Plant
It belongs to the palm tree family Arecaceae.	It belongs to the grass family Poaceae.
It belongs to the Genus Cocos.	It belongs to the Genus Sorghum.
It is the only living species found in its genus.	Its genus has almost 25 other species.
They have a strong and sturdy stem and are seen as large trees.	They are small plants that have a weak stem, often need support, and can be taken off easily.
They are tall and can grow up to 15-23 meters.	They are small plants that can grow up to 2-3 meters.
Its fruit is called a drupe, and it has a persistent endosperm.	Its fruit is called a caryopsis.
Their leaves are arranged spirally and show a pinnate arrangement.	Their leaves are arranged oppositely.
It is native to America.	It is native to Africa.
It is used for the production of milk, oil, butter, fuel, husks, and shells, and timber.	It is used as a staple food to make bread, grains, feed, and pasturage for livestock.

Hence, the correct answer is option ()

Note: The coconut sap is used for the production of toddy and it is also fermented to form various kinds of vinegar or palm wines. The sorghum is used to make traditional beer and a Chinese clear spirit called- baijiu. The sorghum stalks are squeezed and fermented to prepare- ethanol.