Are Millets The New Superfood?

A staple food for over 90 million people worldwide, India, Nigeria, Niger and China are the world’s biggest producers of millets. However, millets are also cultivated in Europe and America. 

In addition to the three major millets, and five “healing” millets, pseudo millets like buckwheat and amaranth are also experiencing a revival. While quinoa is higher in protein than millets, containing all nine essential amino acids, amaranth is closest to quinoa in its nutritional benefits, with a slight competitive edge, thanks to its higher protein and iron content.

During the 100th G20 meeting under India's presidency, the meeting of agricultural chief scientists (MACS) in April 2023 reached the unanimous decision to launch an initiative named MAHARISHI, which stands for "Millets And Other Ancient Grains International Research Initiative." 

The approach focuses on diversity in production and consumption across the globe, and monitoring impact on local communities, which is key to avoid the boom-bust cycle that quinoa saw after its rise to prominence, with the demand for certain varieties increasing to the exclusion of others, and a change in land-use patterns to cater to this spike.

The ICAR-Indian Institute of Millets Research hosts the recently launched Nutrihub, a startup incubator that’s supported over 500 entrepreneurs and companies to work on post-harvest technology and value-added millet products.

Millet vermicelli, noodles, pasta and biscuits are slowly making their way to grocery shelves, and independent craft breweries are developing and launching millet-based beers, using grains sourced from conscious producers. Internationally, there is a growing demand for gluten-free beers.