Millets are cereal crops and small seed grasses, which are widely used in African and Asian countries. The Majority of the world's overall millet production happens in these regions. Asia is the second largest region producing millets followed by Africa and India is the largest producer of millets in Asia (contributing to nearly 80% of production in Asia). In India, the top 5 states that produce millets-are Rajasthan, Karnataka, Maharashtra, Uttar Pradesh and Haryana. India is the second largest exporter of Millets after the United States.
Millet is a part of the grass family 'Poaceae'. Millets are slightly sweet, and possess a nutty taste, and offer a higher content of protein, dietary fiber, energy, and minerals compared to rice. Millets are popular for their incredible nutrient-rich composition. They have always been an important part of Indian cuisine for a long period of time. Millets are known for their resilience to climate conditions, requiring 70% less water than other staple crops and boasting a shorter growth cycle, taking half the time compared to other crops and hence, in the coming years there will be huge production of millets in India. In recent years, there has been a growing interest in millets as a healthy and sustainable food option among urban consumers. Millets were traditionally used into products like roti, Porridge, Sweet and savoury products, Popped products, etc. Several value-added products of millets like biscuits, cakes, pasta, and infant foods are available in the market and gaining attention.
The major millets in India are - Pearl millet (Bajra), Finger millet (Ragi), Sorghum (Jowar), Foxtail millet (Kangni/Kakum), Kodo millet(Kodo), Proso (Chena/Barri), Browntop, (Hari Kangni) and Teff (similar to ragi).
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