Millets are ancient grains that have been a staple of Indian agriculture for centuries, valued for their resilience, nutrition, and versatility. Known as “super grains,” they are naturally gluten-free, rich in fiber, protein, and essential micronutrients, making them increasingly popular worldwide as a healthy alternative to rice and wheat. India is the largest producer of millets, supplying a wide range of varieties to global markets for both human consumption and animal feed.

Indian Millets

• Botanical Family: Poaceae (grass family)

• Varieties Available:

  • Major Millets: Pearl Millet (Bajra), Sorghum (Jowar), Finger Millet (Ragi)

  • Minor Millets: Foxtail, Barnyard, Proso, Little, Kodo Millet

• Grades: Food Grade, Feed Grade

• Grain Characteristics:

  • Moisture: ≤ 12%

  • Protein: 7–12%

  • Fiber: 6–12%

  • Carbohydrates: 60–70%

  • Foreign Matter: ≤ 1%

  • Color: Cream, white, yellow, reddish-brown, or grey (variety-specific)

  • Texture: Hard, clean grains, free from mould or infestation

• Shelf Life: 9–12 months in cool, dry storage

Applications:

• Food Industry: Multigrain flour, porridge, bakery, snacks, cereals, baby food, beverages

• Health & Wellness: Gluten-free diets, diabetic-friendly foods, weight management products

• Feed Industry: Poultry, cattle, aqua feed

• Industrial Use: Brewing, bio-based products