TYPES OF JUTE FIBER(Corchorus):-

CORCHORUS:-

Corchorus is a genus of about 40-100 species flowering plants family Malvaceae, native to tropical and subtropical regiond throughout the world. 

image of corchorus plant.

Different common names are used in different context with jute applying to fiber produced from the plant and jute mallow leaves for the leaves used as vegetables.

DESCRIPTION:-

The plant are tall , usually annual herbs, reaching a height 2-4 mts unbranched or with only few side branches. The leaves are alternate, simple lancelate 5-15 cms. long , with an acuminate tip and a finally serrated or labled margin. The flowers are small (2-3 cms. diameter) and yellow with five petals; the fruit is a many seeded capsule.

USES OF CORCHORUS:-

FIBER:-

The fibers from corchorus known as jute are most widely cultivated vegetable after cotton.

FOOD:-

Bai po, the blanched leaves of corchorus olitorious.

Corchorus auestuns in Hyderabad India.

Corchorus leaves are consumed in the cuisine of various countries. Corchorus olitorious is used mainly in the cuisines of Southern Asia, the Middle East North Africa, and West Africa. Corchorus Capsularies in Japan and China. It has a musiclaginous ,(some what "slimy") textures similar to Okra in, when cooked . The seeds are used as flavouring and a herbal tea is made from the dried leaves. The leaves of corchorus are rich in beta carotene, iron, calcium, and vitamin C. The plan has an antioxidant activity with a significant a-tocopheral equivalent to vitamin E.

In North Africa and Middle East, the young leaves of corchorus species are known in Arabic as mulukhiya and are used as green leafy vegetable. Mulukhiya is eaten widely in Egyptian national dish. It is featured in cuisines from Lebanon, Palestine, Syria , Jordan and Tunisian in Turkey and Cyprus. The plant is known a moholiya or melocha and is usually cooked into a kind of chicken stew. The leaves of corchorus have been a staple Egyptian good , since the time of Pharohs and it is from there that it gains it's recognition and popularity. Varieties of mallow-leaves stew with rice is well known in  Middle Eastern cuisine.

In Nigerian cuisin , it is used in a stew known as ewedu  a condiment to other starch-based food such as Amala or added with gbegiria local Nigerian soup. In Northern Nigeria it known as 'Ayoyo. They use it to cook a sauce called Miyan Ayiyo, which is commonly serve with Tuwan Masara or Tuwan Allebo. In Ghana , it is mostly eaten by the people is called Ayoyo. It is mostly eaten with Tuo Zaafi, (food prepared with cornflour). 

In Sierra Leone it is known as krain krain (crain, crain) and  is cooked as stew is usually eaten with rice and food,( a traditional food made from cassava) .

Jute leaves are also consumed among the luhya people if "Western Kenya" where it is commonly known as mrinda or murere. It is eaten with starchy food like ugali , a staple for most communities in Kenya . In Northern Sudan it is called "khudra" meaning "green" in Sudanese Arabic . The Soghai people of Mali called it fakohoy.

In india , but is locally known as nalta sag. It is a favorite food during the summer months, specially in Sambalpur and the western part of Odisa .Usually it is lightly sauteed and eaten along with rice or rice guel.

In the Philippines , corchorus olitorious is known as Sayulot. It is commonly consumed as leafy vegetable together with bamboo shoots. 

In Thai cuisine, the leaves of the corchorus olitorious (locally known as ba, po:Thai) are eaten blanchett, together with plain rice conge. The taste resembles that of spinach and samphire.

Ayoyo douped stew.

Ref:-https://,en.m.wikipedia.org