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Millets

Millets

Millets are a group of small-seeded cereal grains belonging to the grass family Poaceae. They are known for their exceptional resilience, short growing season, and ability to thrive in arid and semi-arid regions. With rising global demand for healthy and gluten-free food, millets are increasingly recognized as a “super grain” due to their high nutritional content, low glycemic index, and versatility in food processing.

Millets are consumed in various forms — whole grain, flour, flakes, puffs, and processed products — and are also used for animal feed and brewing purposes. India is the largest producer of millets, accounting for approximately 80% of Asia’s production, with Africa also being a major source.

General Specifications for Export Quality Millets

(Specifications may vary depending on the variety and buyer’s requirements)

Parameter Specification
Moisture Content Max 12% – 14%
Purity 98% – 99% (foreign matter ≤ 2%)
Admixture ≤ 1%
Damaged/Discolored Grains ≤ 2%
Immature/Weevil Infested ≤ 1%
Size Uniform grain size as per variety
Color Natural, free from bleaching/dye
Aflatoxin < 20 ppb
Odor & Taste Clean, natural, free from rancidity
Packing 25 kg / 50 kg PP bags, jute bags, or as per buyer
Shelf Life 12 months under dry, cool storage conditions

 

Category:

Description

Types of Millets for Trade Millets can be classified broadly into Major Millets and Minor Millets.
  1. Major Millets
    • Pearl Millet (Pennisetum glaucum)
  • Common names: Bajra, Bulrush Millet
  • Largest grown millet worldwide.
  • High in protein, iron, and fiber.
  • Used for flatbreads, porridges, fermented foods, and beverages.
    • Sorghum (Sorghum bicolor)
  • Common names: Jowar, Great Millet
  • Gluten-free and rich in antioxidants.
  • Consumed as whole grain, flour, and in brewing.
    • Finger Millet (Eleusine coracana)
  • Common names: Ragi, Nachni
  • Excellent source of calcium and amino acids.
  • Used for porridge, bakery items, malted drinks.
  1. Minor Millets
    • Foxtail Millet (Setaria italica)
  • Small yellow grains, quick-cooking.
  • Rich in iron and copper.
    • Proso Millet (Panicum miliaceum)
  • Also called Common Millet.
  • High in protein, suitable for bird feed and brewing.
    • Little Millet (Panicum sumatrense)
  • Rich in fiber and easy to digest.
  • Popular in South Indian cuisine.
    • Barnyard Millet (Echinochloa spp.)
  • Short growing cycle, high in dietary fiber.
  • Low glycemic index; ideal for diabetic diets.
    • Kodo Millet (Paspalum scrobiculatum)
  • Rich in polyphenols and antioxidants.
Long shelf life when stored properly.
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