The Forgotten Grain: Why did we stop eating millet?

November 1, 2025 •

3 min read

Following the Green Revolution in the 1960s, millet's share of food grain production in some regions dropped significantly, a dramatic shift that begs the question: Why did we stop eating millet?. Once a staple food for thousands of years, millets were largely displaced by other cereals due to a combination of agricultural, cultural, and political factors.

Quick Summary

Once staple grains, millets declined due to policies favoring wheat and rice, shifting cultural perceptions of millets as lower-status food, and industrial farming practices. Concerns over antinutrients also played a role, though modern awareness of millets' nutritional and environmental benefits is now sparking a revival.

Key Points

Green Revolution Impact: The Green Revolution's heavy promotion of high-yield wheat and rice, supported by government policies, caused millet production and consumption to decline significantly.
Cultural Bias: Millets were stigmatized as "poor man's food" as wheat and rice became associated with higher social status and urban living, leading to a shift in consumer preference.
Industrial Farming: The mechanization of agriculture favored uniform, large-grained cereals like wheat and maize, making millets less desirable for large-scale industrial farming.
Anti-Nutrients Concerns: Millets contain compounds called goitrogens and phytates, which in high, unprocessed quantities can affect thyroid function and mineral absorption, though proper preparation minimizes these effects.
Modern Revival: A global resurgence is underway, driven by growing awareness of millets' nutritional superiority (high fiber, low GI, gluten-free) and environmental benefits (drought resistance, low water footprint).

Millets, a group of small-seeded grasses, have been a cornerstone of human diets for millennia, particularly across Africa and Asia. Historically prized for their resilience in arid climates and their ability to thrive with minimal water, they were central to ancient civilizations. Yet, by the mid-20th century, their widespread consumption had plummeted in many parts of the world. The story of millets' decline is a complex tale involving government policy, cultural shifts, and changing agricultural economics.

The Green Revolution and Policy Bias

Perhaps the most significant blow to millet's popularity was the Green Revolution, a mid-20th-century initiative aimed at increasing global food production. This era saw a strong focus on wheat and rice, supported by government subsidies, research investment, and public distribution systems that favored these grains, making them more profitable and accessible than millets.

Cultural Perception and Shifting Tastes

As wheat and rice became more available and affordable, they gained social prestige, often associated with modernity and higher economic status. Millets, on the other hand, were increasingly viewed as a food for the poor or rural populations, leading to a decline in their desirability among many consumers.

Agricultural Industrialization and Efficiency

Modern farming practices, including mechanization, were better suited to uniform crops like wheat and corn. The diversity and smaller size of millet grains made them less compatible with large-scale industrial processing and harvesting, contributing to their reduced cultivation.

Challenges in Processing and Preparation

Processing millets requires specific machinery to remove their tough outer hull, a step not needed for wheat or rice. The loss of traditional knowledge for preparing millets at home also contributed to their decline in popularity. The relatively shorter shelf life of some millets was another contributing factor.

A Note on Anti-Nutrients

Millets contain anti-nutrients like phytates and goitrogens, which can affect mineral absorption and thyroid function. While consuming large amounts without proper preparation could be a concern, particularly goitrogens for iodine-deficient individuals, methods such as soaking and fermentation effectively reduce these compounds. For most people with balanced diets, the nutritional benefits of millets outweigh these potential issues.

The Great Comparison: Millet vs. Major Grains

To understand the tradeoffs that led to the shift, let's compare millets with their major competitors, wheat and rice.


Feature	Millets	Wheat	Rice
Water Requirement	Very Low (approx. 79 liters/kg)	High (approx. 729 liters/kg)	Very High (approx. 596 liters/kg)
Drought Resistance	High	Low	Low (requires extensive irrigation)
Fiber Content	High (up to 15%)	Moderate (approx. 2%)	Low (approx. 0.3%)
Glycemic Index (GI)	Low	High	High
Gluten	Naturally Gluten-Free	Contains Gluten	Gluten-Free
Nutritional Density	High (rich in minerals, protein, antioxidants)	Moderate	Low
Processing	Requires specialized dehulling	Standard milling	Standard milling

The Modern Revival of an Ancient Grain

Millets are experiencing a comeback due to increased interest in healthy, sustainable, and gluten-free foods. Their impressive nutritional profile, including high fiber, protein, and essential minerals, along with a low glycemic index, makes them attractive for health-conscious consumers. Furthermore, their environmental benefits, such as drought resistance and low water needs, position them as a crucial crop for sustainable food systems. International initiatives, like the UN's 'International Year of Millets' in 2023, and innovative culinary applications are also driving this resurgence.

Conclusion: Looking to the Future with a Grain from the Past

The decline in millet consumption was a result of interwoven political, agricultural, and cultural factors that prioritized wheat and rice, particularly accelerated by the Green Revolution. However, there is now a growing global recognition of the value of millets for health, sustainability, and dietary diversity. Understanding why we did stop eating millet highlights its potential to contribute to a more resilient and nutritious food future. For further information on sustainable millet production, the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is a valuable resource.

Frequently Asked Questions

The Green Revolution focused on maximizing the yield of wheat and rice through new high-yielding varieties, heavy government subsidies, and extensive irrigation. This prioritization led to the neglect of millets, which were less profitable and received less investment in research and infrastructure, causing their production and consumption to decline.

Yes, millets are generally more nutritious than refined wheat and white rice. They are richer in fiber, protein, minerals (like calcium and iron), and antioxidants. They also have a lower glycemic index, which is beneficial for managing blood sugar.

Millets are rich in fiber, which aids digestion, and have a low glycemic index, which helps control blood sugar and manage diabetes. They are also gluten-free, rich in antioxidants, and may help lower cholesterol and reduce the risk of heart disease.

Millets contain anti-nutrients like goitrogens and phytates. Goitrogens can potentially affect thyroid function if consumed in excess by people with iodine deficiency, while phytates can hinder mineral absorption. Soaking and fermenting millets before cooking can reduce the levels of these compounds.

As wheat and rice became mass-produced, cheaper, and widely available through government programs, they became associated with modernity and affluence. Millets, which remained staples for rural and tribal populations, were often perceived as lower-class or 'poor man's food,' leading to a decline in their social status.

You can use millets in various ways. They can be cooked as a nutritious porridge for breakfast, used as a rice substitute in salads and side dishes, or ground into flour for making gluten-free flatbreads, dosas, or baked goods. Soaking millets overnight can improve their digestibility.

Yes, millets are highly sustainable. They require significantly less water than rice and wheat and are more resilient to drought and other extreme weather conditions. This makes them a climate-resilient crop that is well-suited for arid regions.