Tag: Nutri cereals

Archaeological evidence shows millet cultivation in the Indus Valley Civilization as far back as 2500 BCE, proving they are one of the world's oldest grains. So, what are millets and why are they called by various names, including 'nutri-cereals' and 'coarse grains'?. These ancient, small-seeded grasses offer a multitude of health and environmental benefits.

Archaeological evidence suggests millets have been consumed by humans for nearly 7,000 years, establishing them as one of the oldest known domesticated food crops. Millets are a highly varied group of small-seeded cereal grasses, widely grown around the world for human food and animal fodder.

Raimati Ghiuria, a tribal farmer from Odisha, was honored as the 'Queen of Millets' at the G20 Summit for her tireless work preserving over 30 traditional millet varieties and empowering local women farmers. This prestigious title recognizes human dedication to sustainable agriculture, rather than a single type of grain.

Bajra, one of the oldest cultivated grains in the world, is indeed a type of millet. Specifically, it is the Indian name for pearl millet, a small, round, and highly nutritious grain that thrives in arid climates across Africa and Asia. While all bajra is pearl millet, not all millet is bajra, as the term 'millet' refers to a large and diverse group of small-seeded grasses.

Rice is a staple food for over half of the world's population, but does rice is a millet? The short and simple answer is no; while both are important cereal grains, they are distinct types of grass with unique characteristics.

While both are ancient, gluten-free grains gaining popularity as 'nutri-cereals,' a common misconception is that little millet and bajra are the same. In reality, they are two distinct species of millet with different characteristics, nutritional compositions, and culinary applications.

According to the Food and Agriculture Organization (FAO), millets contain between 7% and 12% protein, similar to or even higher than some conventional cereals like rice. This makes them a valuable and often overlooked source of plant-based protein for people of all dietary preferences.

First cultivated over 7,000 years ago, millet was a staple food for early civilizations across Asia and Africa. This resilient ancient grain, however, has often been overlooked in modern diets, overshadowed by more common staples like wheat and rice. But what exactly is millet, and what class of food does it belong to?

According to FAO estimates, sub-Saharan Africa and South Asia account for the majority of global millet consumption, demonstrating its critical role in regional food security. While once a universal staple, millet is most commonly eaten today in the arid and semi-arid regions of these continents.

Millets, a group of small-seeded grasses, have been cultivated by humans for over 7,000 years, making them one of the oldest domesticated cereal grains. Considered a staple food in many regions of Asia and Africa, this resilient grain is now experiencing a global resurgence due to its impressive nutritional profile, gluten-free nature, and remarkable ability to thrive in harsh environments. The United Nations declared 2023 the International Year of Millets to promote their health, environmental, and economic benefits.