Millets are small-seeded grasses that are hardy and grow well in dry zones as rain-fed crops, under marginal conditions of soil fertility and moisture. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.
Millets are also unique due to their short growing season. They can develop from planted seeds to mature, ready to harvest plants in as little as 65 days. This is important in heavily populated areas. When properly stored, whole millets will keep for two or more years.
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Pearl Millet Foxtail Millet Proso Millet Finger Millet |
Indian Barnyard Millet Japanese Barnyard Millet Kodo Millet Little Millet Guinea Millet Browntop Millet Teff Fonio Sorghum (Jowar) Job’s Tears |
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| 1. As a food source in India 2. Millet Porridge is a traditional food in Russian, German and Chinese cuisines 3. People with Celiac disease can replace certain gluten-containing cereals in their diets with millet 4. Millets are also used as bird and animal feed 5. Millets are used in brewing Millet beer 6. Base ingredient for the distilled liquor Rakshi in Nepal 7. To prepare the fermented drink boza in Romania and Bulgaria |
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TOP TEN MILLET PRODUCERS - 2017 - 2018 |
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10.Senegal |
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NUTRITION |
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The protein content in millet is very close to that of wheat; both provide about 11% protein by weight. |
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MILLETS – The Miracle Grains |
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Gods Own Crops, as they are called in the Deccan Development Society, millets are truly miracle grains. India cultivates a total of 143 million hectares of farmland of which 92 million ha is rainfed, forming nearly 65% of all arable land in the country. These rainfed crops which are mainly millets support 40% of the country’s population. They contribute an incredible 44% of the total foodgrains produced in the country. More than two thirds of the country’s livestock live in millet regions |
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Gods Own Crops, as they are called in the Deccan Development Society, millets are truly miracle grains. India cultivates a total of 143 million hectares of farmland of which 92 million ha is rainfed, forming nearly 65% of all arable land in the country. These rainfed crops which are mainly millets support 40% of the country’s population. They contribute an incredible 44% of the total foodgrains produced in the country. More than two thirds of the country’s livestock live in millet regions |
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Sorghum Finger Millet Pearl Millet Foxtail Millet Barnyard Millet Proso Millet Kodo Millet Little Millet |
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Commonly grown millets in India are… Sorghum (Hindi: Jowar;Tamil: Cholam;Telugu: Jonna; Kannada: Jola;Malayalam: Cholum)Finger Millet (Hindi: Mandua; Tamil: Kelvargu; Telugu: Ragulu; Kannada: Ragi; Malayalam: Koovarugu) Pearl Millet (Hindi: Bajra, Tamil: Kambu, Telugu: Gantilu) Foxtail Millet (Hindi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada: Navane; Malayalam: Thina) Barnyard Millet (Hindi: Jhangora; Tamil: Kuthiravaali; Telugu: Odalu) Proso Millet (Hindi: Barri; Tamil: Panivaragu; Telugu: Varigulu; Kannada: Baragu) Kodo Millet (Hindi: Kodra; Tamil: Varagu; Telugu: Arikelu; Kannada: Harka) Little Millet (Hindi: Kutki; Tamil: Samai; Telugu: Sama; Kannada: Same; Malayalam: Chama) |
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Tamil NaduTamil Nadu is known for its intelligent agricultural techniques used and has grabbed the Krishi Kalyan Award for the third time. Very little i.e 0.594 lakh ha of its area is used to cultivate and produce millets. But the yield per ha is very high about 1500 kg/ha. It counts for 1.4% share for millet production in our nation. |
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IndiaIndia is the largest producer of millet in the world and accounts for about 40% of the entire yield. It is known to be part of the staple diet from prehistoric times. Pearl millet is the most frequently grown type of millet. Grown mostly in areas with lesser rainfall, an area of about million acres is used solely for growing millets-Uttar Pradesh and Punjab being the highest ones. About 10 million tonnes of millet is produced in India each year, thus making it the country with the highest yield. It is yield in India after being grinded and turned into flour that is then used to make breads and is consumed mostly in rural areas or by the labor class. |
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