About Millets

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I am positive that the International Year of Millets 2023 will start a mass movement towards a secure, sustainable and healthy future

- Shri Narendra Modi
Hon’ble Prime Minister of India
SOURCE: https://fssai.gov.in/

What Are Millets?

Millets are a group of small-grained cereal food crops known for their high drought tolerance and ability to grow with low chemical inputs like fertilizers and pesticides. Most millets are native to India and are popularly called Nutri-Cereals due to their rich nutrient profile essential for the human body.

Millets are classified into:

Major Millets & Minor Millets – Based on grain size.

Pseudo Millets – Not part of the Poaceae family but nutritionally similar.

Millets have traditionally been a staple food in dryland regions, providing B-vitamins, essential fatty acids, and minerals. They should be an integral part of the daily diet for their substantial health benefits.

Know More

Major Types of Millets

Sorghum (jowar)

Pearl Millet (bajra)

Finger Millet (ragi/mandua)

Foxtail Millet (kangni/Italian millet)

Little Millet (kutki)

Kodo Millet

Barnyard Millet (sawan/jhangora)

Proso Millet (cheena/common millet)

Brown Top Millet (korale)

Did You Know?

Globally, India is the largest producer of millets accounting for about 41% of the world production in 2020 and 83% of Asia’s millet cropping area. India produces around 12 million MT of millets annually, according to Ministry of Agriculture and Farmers Welfare data. In India, millets have been an integral part of tribal food in the states of Odisha, Madhya Pradesh, Jharkhand, Rajasthan, Karnataka, and Uttarakhand.

High in antioxidants – Boosts immunity and overall health.

Supports heart health – Niacin in millets helps lower cholesterol and reduce the risk of cardiovascular diseases.

Nutrient-rich – High in fiber, iron, zinc, calcium, and other essential minerals.

Low Glycemic Index (GI) – Helps in diabetes prevention and blood sugar control.

Some Benefits of Millets

Aids in weight management – Helps reduce BMI and high blood pressure.

Highly adaptive to various ecological conditions; thrive in rain-fed and arid climates with minimal water, fertilizers, and pesticides.

Protein-rich when combined with legumes – Enhances amino acid content and digestibility.

Eco-friendly crop – Reduces carbon footprint and supports sustainable agriculture.

How much millet can one consume per day?

According to ICMR-National Institute of Nutrition, the quantity of millet should be around 33% of the total cereal consumption during the day. For example, for a reference man with sedentary activity 275 g of cereals is recommended including NutriCereals(Millets). So, if a person is consuming millets, then he can consume about 1/3rd or 33% (90-100gm of millets per day) of the recommended quantity.

Side effects of millets only occur if they are consumed excessively. A balanced diet can help in lowering these adverse effects. Furthermore, if millet is soaked overnight, rinsed, and then cooked, the anti-nutrient content can be decreased.

How to include millets in our diet?

Millets can replace cereals in various dishes like roti, dosa, cheela, cookies, cakes, porridge, upma, biscuits, idli, pancakes, tikki, salad, ladoo, pulao, payasam, and bread.

For a better protein balance, combine millets with legumes in a 3:1 ratio (Millets: Pulses) to ensure an optimum balance of essential amino acids.

Millets: An integral part of Indian Culinary Heritage

Millets are mentioned in the oldest Vedic scriptures, including the Yajurveda, which identifies foxtail millet (priyangava), barnyard millet (aanava), and black finger millet (shyaamaka). Indian texts like Sathapatha Brahmana and Kalidasa’s Shakuntala also reference millet consumption.

Over 50 million people in India, especially tribal communities, rely on millets for nutrition. Tribes from Odisha, Maharashtra, and Madhya Pradesh consume sorghum, foxtail millet, little millet, and finger millet in traditional dishes like Mandia Sijha Pitha, Kandul Raav, Nachni Sattva, and Mandia Tampa.

The Dongria Kondh community once cultivated 45 traditional millet varieties.

The Kutia Kondh tribe of Odisha now grows 12 types of millets.

Lahari Bai, "Millet Woman of India", has created a seed bank with over 60 millet varieties.

Attapady, Kerala, is known as the "Millet Village" for its unique millet cultivation.

Largest producer of millets globally.

Cultivates 12.45 million hectares, producing 15.53 million tonnes annually.

Top states for millet cultivation: Rajasthan (29.05%), Maharashtra (20.67%), Karnataka (13.46%), Uttar Pradesh (8.06%), Madhya Pradesh (6.11%), Gujarat (3.94%), Tamil Nadu (3.74%).

Bajra (Pearl Millet) accounts for over 50% of millet cultivation.

India leads in global production of Barnyard, Finger, Kodo, Little, and Pearl Millets.

Aadi Mahotsav – A festival celebrating tribal culture, including millets.

Nutrihub by ICAR-IIMR & TRIFED – Supporting millet marketing and tribal livelihoods.

Van Dhan Vikas Kendras – Promoting millet value chain activities in tribal areas.

Millets: A sustainable solution with opportunities for all

For Planet

Grow faster, short life cycle: put less stress on environment.

Grow organically: require minimal fertilizer and pesticides.

Survive in low water and nutrients.

Need less rainfall.

Millets enhance soil fertility by adding organic matter and requiring minimal chemical inputs.

For Farmers

Withstand harsh environment: Drought, dry heat.

Resistant to pests and diseases.

High in yield (3X).

Multiple use: Food, feed and fodder, Brewing and Biofuel.

Sustainable source of income.

For Human Health

High in micronutrients: Iron, Zinc and Calcium.

High in dietary fibers and antioxidants.

Low glycemic index, and gluten free.

High in protein and vitamin B.

Rich in polyphenols and phytohormone.

Millets are good for the consumer, cultivator and climate

- Shri Narendra Modi
Hon’ble Prime Minister of India

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