1. They're climate smart
Millets are known as “the first crops” - and the crops of the future. These small seed grasses, traditionally grown in Asia and Africa are powerhouses of nutrition, but also climate smart because they require minimal water, fertilizers or pesticides to grow. They’re insect-tolerant, thrive in poor soil conditions and are drought-resistant.
2. Millets have a relatively small water footprint
Growing wheat and rice, food staples worldwide, is highly resource-intensive. Producing millets requires less water than rice or wheat.
Unlike rice, millets are rain-fed crops, and able to withstand extreme temperature fluctuations, giving them a distinct advantage in areas with unpredictable weather patterns and water scarcity.
3. … and a relatively small carbon footprint too
Globally food systems produce more emissions than transportation. So any solution to climate change must directly address what we eat, and how it’s produced.
Millets are efficient at removing carbon dioxide from the air, and delivering it back to the soil, with a lower carbon footprint compared to rice and wheat.
4. The science behind millets
Being endemic to regions that are dry and semi-arid, millets have developed an efficient fibrous root system that captures the moisture needed even from erratic rainfall, while also preventing soil erosion, and maintaining soil integrity. Plant roots and leaves are left in the soil to decompose, and due to their high carbon content create carbon-rich soil that further helps improve soil health.
5. They’re the unsung heroes of the food world
While there are three major millets - sorghum (jowar), pearl (bajra) and finger millet (ragi) - almost nine popular millet varieties are grown in the country. A good source of macro and micro-nutrients, they’re beneficial for cardiovascular health, improving bone health, preventing anemia, preventing the onset of diabetes (they’re low on the glycemic index), maintaining a healthy weight, and managing gut inflammation. Whew!
6. Millets are superfoods
While cereals such as rice, wheat and maize are high in simple carbohydrates (about 60-70%), millets are packed with complex carbohydrates, proteins, dietary fibre, fats, proteins, antioxidants and essential vitamins and minerals such as calcium, iron, vitamin B, magnesium, potassium and zinc.
While each variety has a slightly different profile, in general millets contain approximately 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre.
7. Millets are gluten-free
You’ve heard of avocado buns. But what about millet buns? Or millet noodles, cookies or pasta. An excellent plant-protein and nutrient-rich food group, millets are on the cusp of being discovered by anyone who’s vegan, gluten intolerant or just wants to eat healthier.
8. Millets can help achieve food security
In 2022, over 250 million people faced acute food insecurity across the globe. With that number only rising, nutrient-rich (especially in iron), abundant, climate-resilient millets have tremendous potential to fight malnutrition, and boost food security.
9. Millets are farmer-friendly, and planet-friendly
Millets’ short growing season - they're ready for harvest in about two to four months (rice takes 4-6 months to mature, and wheat 7-8 months) - makes their cultivation more viable for farmers. The short growing season also helps promote polyculture, paving the way for sustainable agriculture.
10. 2023 is the International Year of Millets
Despite being part of the local diet in many parts of the world for centuries, from Europe to Africa to Asia, millets fell out of favour, with rice and wheat taking centre stage. Yet, it continues to be a staple for over 90 million people across the planet. And with the UN declaring 2023 as the International Year of Millets, these supergrains have made a big comeback.
Text and images courtesy Ministry of Agriculture & Farmers Welfare, Government of India
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