Millet have been an important staple food in many parts of the world for thousands of years, and they are still widely consumed today. They are cultivated in diverse climatic conditions, including regions with low rainfall, high temperature, and poor soil quality.
India has a long history of cultivating and consuming millets. They have been an important part of the Indian diet for centuries, and are commonly consumed in various forms such as porridges, breads and dosas. They are also used as a key ingredient in traditional dishes like ragi mudde (finger millet dumplings), bajra khichdi (pearl millet porridge), and jowar roti (sorghum flatbread).
Despite their many nutritional benefits, the consumption of millets in India has decreased in recent years due to the increasing popularity of rice and wheat, which are considered more convenient and easily available. However, there has been a recent resurgence in interest in millets due to their health benefits and their potential to address climate change and food security issues in India. Hence millets continue to be an important crop in India, both for their nutritional value and their role in sustainable agriculture.
The Indian government took a big step when it declared 2018 as the ‘National Year of Millets’. It was a landmark step to promote and popularize the millets in the country. This resulted in increased research and development in the millet sector, as well as efforts to promote millet-based food products in the country.
The cultivation, consumption and promotion of various types of millets at national and international level will not only ensure food security for the burgeoning global population but also as change agents for the small-scale farmers in some of the toughest geographies of the world.