Dr. Suneel Kumar Goyal, Associate Professor, Agricultural Sciences, Banaras Hindu University, Varanasi, UP, talks about millets and their value-added food products.
FAO and UNO have recognised millets for their health and nutritional benefits, and Indian government has proposed to celebrate 2023 as International Year of Millets. Millets are not new to Indian population. The millets were domesticated in India and Africa way back from 4000 BC. Fossilized Kodo millet was found in Harappan civilisation. Foxtail millets originated in southern Asia and is the oldest of the cultivated millets. In China, records of foxtail and proso millets extend back to 2000 to 1000 BC. Millets are also known as Nutri cereals or super grains. There are about 8 main varieties of millets that the globe talks about. They are full of micro and macro nutrients. Our ancestors never consumed allopathic medicines, but they were consuming the millets that fulfilled all their nutritional requirements. Pearl millet is the most cultivated millet, predominantly grown in India and parts of Africa.
Millets are cereals, and they do not require very fertile land, more irrigation, fertilisers, or nutrient supplements. They also do not require pesticide, weedicide, or herbicides. They can be cultivated with minimal Agri inputs. That is why the millets are important for the countries, population, and civilisation. India is the top most producer of millets, followed by Niger, China, Mali, Sudan, Burkina Faso, Ethiopia, Chad, and Russian Federation. Millets are highly resilient, can be grown in any climate, and need less Agri inputs. It is easy for farmers with less landholding to cultivate these millets with less investment. But, nowadays, millet seeds are not continuously available, and people have started moving from traditional to advanced food habits as their lifestyles are changing. They are not using millets in their food. Our government is taking initiatives to continuously supply the seeds for the farmers.
Millets are the powerhouse of nutrients with high levels of zinc, iron, folate, calcium, low glycaemic index, high protein level, dietary fibre, antioxidants, and gluten free. So, using millets in our diet is very good for our health. They require very less amount of water, Agri inputs, and can grow in less fertile lands also, not requiring agro chemicals like fertilisers or insecticides as they are free from insects or diseases as they are cultivated in dry areas. So, our environment is benefited. They can survive with less water, grow faster putting less stress on environment, and low footprint of Carbon. The yield can be sold at a higher price, and that is why millets are known as smart food.
Millets are good for farmers as they can grow them in non-fertile or less fertile land, they do not have to use agrochemicals, and after harvesting the yield is less harmful to humans who consume it. In the present days, whatever we consume has the residue of agro chemicals which is detrimental to health. So, everyone is now resorting to organic products. In organic farming, there is no use of agrochemicals. The price for these products, be it raw or processed foods, fetch at least 3 times more than the other products available in the market. So, farmers can sell at a higher price, and so millets are good for farmers.
Millets can be eaten in many forms. There are 8 types of millets that are widely grown – sorghum, pearl millet, foxtail millet, finger millet, Kodo, little millet, proso millet, barnyard millet, and worldwide there are research works going on these millets. The top millet producing states in India are Rajasthan, Maharashtra, Gujarat, Uttar Pradesh, Haryana, Karnataka, Madhya Pradesh, Tamil Nadu, Andhra Pradesh, and Jammu & Kashmir, with Rajasthan leading the table.
Sorghum also known as jowar is an important food crop in Africa because of its drought tolerance. When there is a single rain, before field preparation, it can be grown in a scientific manner, and it can get the water through other means of irrigation if there is no rain. It has low glycaemic index and increases satiety. All millets are gluten free and cannot be converted into dough. Pearl millet also known as bajra is largely grown in India in 9 million hectares with a production of 8.3 million tons. It has about 8% pericarp, 17% germ, and 75% endosperm. These are very little grains and can be used as meal (breakfast, luch and dinner) to improve rural economy and health. Foxtail millet is known as kangani or tangun, and it contains 9 to 14% protein, 70 to 90% carbohydrate and is a rich source of dietary fibre. Finger millet or ragi is majorly produced in India, Uganda, Nepal, and China. It has high yield potential and can be stored. Kodo millet, also known as Kaddano, has seven layers of outer covering husk. So it is very difficult to process this millet. It is a nutritious grain and a good substitute for rice and wheat. Little millet known as Kutki is a catch crop, and the straw is a good fodder for the cattle. Proso millet or chena is not too much cultivated as farmers are not interested in cultivating this. This is also known as broomcorn millet, gets adapted to many soil and climatic conditions. Barnyard millet is known as shavan or sama, and there is more demand for this millet in UP. It is grown in India, China, and Japan, and it is a good substitute for rice. The fodder is used for cattle.
Why do we need to use millets often? Millets can be cultivated in less fertile land, less requirement of water and Agri inputs. They have high nutritious value. That is why millets are important for people, country, planet, and farmers. They are also beneficial for food processing industries, retailers, dealers, and wholesalers. They come with high health benefits and can be consumed as food in case of lifestyle diseases like diabetes, Blood Pressure, or thyroid issues. When compared with rice and wheat, the high protein content, calcium, and low glycaemic index in the millets make them very valuable.
In India, there are two types of value added products – conventional or traditional like roti, multigrain flour, fermented food, parboiled millets, papad, and non-conventional foods like millet flakes, popping and puffing, weaning food, noodles, vermicelli, and bakery products. Millets can also be used in foods like dosa, soup, salad, stir fry, patties, sushi, pizza, muffins, stuffed peppers, millet shots, cookies, etc. Many restaurants and even IRCTC are providing these foods when we order online for our journey. We can see in the markets packed foods of millets like ragi, little millet based products. Research is going on in many institutions like IIMR, BHU, CFTRI, NIFTEM and other institutions on preparing these type of products, standardised, and organoleptically accepted ethnic foods and value added products of millets for cottage industries. Biscuits and muffins are highly nutrient enriched apart from therapeutic buns and breads which are costly. We can also get fermented products, malted beverages and snacks. Different types of millet papads are available in the market. Traditional snacks such as popped grain, chudwa, payasam, punugulu, laddu, burfi, murukku, namakpara etc., can also be prepared using millets. These products may not be available in general stores, but in big malls and modern shops, we can get most of the millets products.
The staple food we make with millets are good for us, farmers, and planet. The scientists and researchers are working for the betterment of human kind. Awareness on millets should be created to make people understand the value of millets. We have not done enough to create the awareness among people. Farmers are very poor, and though government is providing all facilities, subsidies, and schemes, they are not reaching them properly. Only when the people want to purchase the raw or processed millet products, can farmers benefit by growing millets. We have to talk to people about millets and their values and to include millets at least once in our daily food.
What are the challenges associated with the mainstream adoption of millets and their value added products in the global food market, and how can these obstacles be addressed?
There are different types of challenges. The first one is non-availability of quality seeds for farmers. The government is also trying to provide mini kits of seeds to the farmers to cultivate in rabi season. The second challenge is the primary processing of millets, especially Kodo which has 7 layers of husk. We have to produce a specific processing machine for this type of millets. From the food processing industries’ point of view, the main challenge is non-availability of quality seeds continuously for processing. We have to make population be aware of the value of millets. Government is encouraging local FPOs by sending them to other countries to create awareness about millets.
What specific millet varieties show the most potential for value addition and processing into diverse food products, and what are their unique characteristics?
There is no such specific variety that is promising for processing. Each variety can be processed for food product development.
How does the production and consumption of millet based food products align with sustainable development goals such as promoting biodiversity and reducing carbon footprints in agriculture sector?
In our country, not only Ministry of Agriculture and Farmers’ Welfare (MAFW) and Ministry of Food Processing Industries (MoFPI) are working on this, but also 19 other ministries and sub-departments are working together to reduce the carbon footprint considering the climate change and global warming. Department of Health is also working with other departments to prove millets are important for us, planet, and farmers. We can expect some good result in future.
What initiatives or policies have been implemented at the government level to promote the production and consumption of millets and their value-added products?
Many ministries are working on it. Ministry of Agriculture and Farmers’ Welfare has initiated to provide mini kits of quality seeds throughout the country. There is a trend to promote FPOs by which farmers can come together to produce and process different millets. The government of UP has decided to add the value-added products of millets in the midday meal (MDM) scheme in schools. The Tourist department and IRCTC are also offering food prepared with millets, if available. This is just the beginning and we can do far better in the years to come.
How can the general public be educated and encouraged to incorporate millets and their value-added products in their regular diets, and what are the key awareness building strategies in this regard?
This is the time of Information Communication Technology (ICT), with which we have mobile phones. We can make use of the mobiles to create awareness among people. There are a few projects in India where they are working on creating awareness among people using ICT. We can also use social media. Government is also introducing many programs like school awareness programs. In every government meeting in UP, I see a separate place called millet corner used for advertisement. Thus, we can make people be aware of the benefits of millets and their value-added products. Government is offering Bharat Atta to poor people who can’t afford to buy from stores. This will be fortified with millets. Whenever any dignitaries from other countries come, we offer food items that are made of millets. Once people become aware of the benefits of millets, they will ask for processed products and raw grains. We have to take it forward with the positive thinking for a positive cause.
Dr. Suneel Kumar Goyal
Email: skgoyal@bhu.ac.in
Phone: 8840987004
FAO and UNO have recognised millets for their health and nutritional benefits, and Indian government has proposed to celebrate 2023 as International Year of Millets. Millets are not new to Indian population. The millets were domesticated in India and Africa way back from 4000 BC. Fossilized Kodo millet was found in Harappan civilisation. Foxtail millets originated in southern Asia and is the oldest of the cultivated millets. In China, records of foxtail and proso millets extend back to 2000 to 1000 BC. Millets are also known as Nutri cereals or super grains. There are about 8 main varieties of millets that the globe talks about. They are full of micro and macro nutrients. Our ancestors never consumed allopathic medicines, but they were consuming the millets that fulfilled all their nutritional requirements. Pearl millet is the most cultivated millet, predominantly grown in India and parts of Africa.
Millets are cereals, and they do not require very fertile land, more irrigation, fertilisers, or nutrient supplements. They also do not require pesticide, weedicide, or herbicides. They can be cultivated with minimal Agri inputs. That is why the millets are important for the countries, population, and civilisation. India is the top most producer of millets, followed by Niger, China, Mali, Sudan, Burkina Faso, Ethiopia, Chad, and Russian Federation. Millets are highly resilient, can be grown in any climate, and need less Agri inputs. It is easy for farmers with less landholding to cultivate these millets with less investment. But, nowadays, millet seeds are not continuously available, and people have started moving from traditional to advanced food habits as their lifestyles are changing. They are not using millets in their food. Our government is taking initiatives to continuously supply the seeds for the farmers.
Millets are the powerhouse of nutrients with high levels of zinc, iron, folate, calcium, low glycaemic index, high protein level, dietary fibre, antioxidants, and gluten free. So, using millets in our diet is very good for our health. They require very less amount of water, Agri inputs, and can grow in less fertile lands also, not requiring agro chemicals like fertilisers or insecticides as they are free from insects or diseases as they are cultivated in dry areas. So, our environment is benefited. They can survive with less water, grow faster putting less stress on environment, and low footprint of Carbon. The yield can be sold at a higher price, and that is why millets are known as smart food.
Millets are good for farmers as they can grow them in non-fertile or less fertile land, they do not have to use agrochemicals, and after harvesting the yield is less harmful to humans who consume it. In the present days, whatever we consume has the residue of agro chemicals which is detrimental to health. So, everyone is now resorting to organic products. In organic farming, there is no use of agrochemicals. The price for these products, be it raw or processed foods, fetch at least 3 times more than the other products available in the market. So, farmers can sell at a higher price, and so millets are good for farmers.
Millets can be eaten in many forms. There are 8 types of millets that are widely grown – sorghum, pearl millet, foxtail millet, finger millet, Kodo, little millet, proso millet, barnyard millet, and worldwide there are research works going on these millets. The top millet producing states in India are Rajasthan, Maharashtra, Gujarat, Uttar Pradesh, Haryana, Karnataka, Madhya Pradesh, Tamil Nadu, Andhra Pradesh, and Jammu & Kashmir, with Rajasthan leading the table.
Sorghum also known as jowar is an important food crop in Africa because of its drought tolerance. When there is a single rain, before field preparation, it can be grown in a scientific manner, and it can get the water through other means of irrigation if there is no rain. It has low glycaemic index and increases satiety. All millets are gluten free and cannot be converted into dough. Pearl millet also known as bajra is largely grown in India in 9 million hectares with a production of 8.3 million tons. It has about 8% pericarp, 17% germ, and 75% endosperm. These are very little grains and can be used as meal (breakfast, luch and dinner) to improve rural economy and health. Foxtail millet is known as kangani or tangun, and it contains 9 to 14% protein, 70 to 90% carbohydrate and is a rich source of dietary fibre. Finger millet or ragi is majorly produced in India, Uganda, Nepal, and China. It has high yield potential and can be stored. Kodo millet, also known as Kaddano, has seven layers of outer covering husk. So it is very difficult to process this millet. It is a nutritious grain and a good substitute for rice and wheat. Little millet known as Kutki is a catch crop, and the straw is a good fodder for the cattle. Proso millet or chena is not too much cultivated as farmers are not interested in cultivating this. This is also known as broomcorn millet, gets adapted to many soil and climatic conditions. Barnyard millet is known as shavan or sama, and there is more demand for this millet in UP. It is grown in India, China, and Japan, and it is a good substitute for rice. The fodder is used for cattle.
Why do we need to use millets often? Millets can be cultivated in less fertile land, less requirement of water and Agri inputs. They have high nutritious value. That is why millets are important for people, country, planet, and farmers. They are also beneficial for food processing industries, retailers, dealers, and wholesalers. They come with high health benefits and can be consumed as food in case of lifestyle diseases like diabetes, Blood Pressure, or thyroid issues. When compared with rice and wheat, the high protein content, calcium, and low glycaemic index in the millets make them very valuable.
In India, there are two types of value added products – conventional or traditional like roti, multigrain flour, fermented food, parboiled millets, papad, and non-conventional foods like millet flakes, popping and puffing, weaning food, noodles, vermicelli, and bakery products. Millets can also be used in foods like dosa, soup, salad, stir fry, patties, sushi, pizza, muffins, stuffed peppers, millet shots, cookies, etc. Many restaurants and even IRCTC are providing these foods when we order online for our journey. We can see in the markets packed foods of millets like ragi, little millet based products. Research is going on in many institutions like IIMR, BHU, CFTRI, NIFTEM and other institutions on preparing these type of products, standardised, and organoleptically accepted ethnic foods and value added products of millets for cottage industries. Biscuits and muffins are highly nutrient enriched apart from therapeutic buns and breads which are costly. We can also get fermented products, malted beverages and snacks. Different types of millet papads are available in the market. Traditional snacks such as popped grain, chudwa, payasam, punugulu, laddu, burfi, murukku, namakpara etc., can also be prepared using millets. These products may not be available in general stores, but in big malls and modern shops, we can get most of the millets products.
The staple food we make with millets are good for us, farmers, and planet. The scientists and researchers are working for the betterment of human kind. Awareness on millets should be created to make people understand the value of millets. We have not done enough to create the awareness among people. Farmers are very poor, and though government is providing all facilities, subsidies, and schemes, they are not reaching them properly. Only when the people want to purchase the raw or processed millet products, can farmers benefit by growing millets. We have to talk to people about millets and their values and to include millets at least once in our daily food.
What are the challenges associated with the mainstream adoption of millets and their value added products in the global food market, and how can these obstacles be addressed?
There are different types of challenges. The first one is non-availability of quality seeds for farmers. The government is also trying to provide mini kits of seeds to the farmers to cultivate in rabi season. The second challenge is the primary processing of millets, especially Kodo which has 7 layers of husk. We have to produce a specific processing machine for this type of millets. From the food processing industries’ point of view, the main challenge is non-availability of quality seeds continuously for processing. We have to make population be aware of the value of millets. Government is encouraging local FPOs by sending them to other countries to create awareness about millets.
What specific millet varieties show the most potential for value addition and processing into diverse food products, and what are their unique characteristics?
There is no such specific variety that is promising for processing. Each variety can be processed for food product development.
How does the production and consumption of millet based food products align with sustainable development goals such as promoting biodiversity and reducing carbon footprints in agriculture sector?
In our country, not only Ministry of Agriculture and Farmers’ Welfare (MAFW) and Ministry of Food Processing Industries (MoFPI) are working on this, but also 19 other ministries and sub-departments are working together to reduce the carbon footprint considering the climate change and global warming. Department of Health is also working with other departments to prove millets are important for us, planet, and farmers. We can expect some good result in future.
What initiatives or policies have been implemented at the government level to promote the production and consumption of millets and their value-added products?
Many ministries are working on it. Ministry of Agriculture and Farmers’ Welfare has initiated to provide mini kits of quality seeds throughout the country. There is a trend to promote FPOs by which farmers can come together to produce and process different millets. The government of UP has decided to add the value-added products of millets in the midday meal (MDM) scheme in schools. The Tourist department and IRCTC are also offering food prepared with millets, if available. This is just the beginning and we can do far better in the years to come.
How can the general public be educated and encouraged to incorporate millets and their value-added products in their regular diets, and what are the key awareness building strategies in this regard?
This is the time of Information Communication Technology (ICT), with which we have mobile phones. We can make use of the mobiles to create awareness among people. There are a few projects in India where they are working on creating awareness among people using ICT. We can also use social media. Government is also introducing many programs like school awareness programs. In every government meeting in UP, I see a separate place called millet corner used for advertisement. Thus, we can make people be aware of the benefits of millets and their value-added products. Government is offering Bharat Atta to poor people who can’t afford to buy from stores. This will be fortified with millets. Whenever any dignitaries from other countries come, we offer food items that are made of millets. Once people become aware of the benefits of millets, they will ask for processed products and raw grains. We have to take it forward with the positive thinking for a positive cause.
Dr. Suneel Kumar Goyal
Email: skgoyal@bhu.ac.in
Phone: 8840987004