Millets: Superfood of the Century – Challenges and Opportunities in the Sector

Millet being a resilient cereal has the potential to provide affordable and nutritious benefits to the ever-changing world population that is facing numerous challenges of being fed by the global agrifood systems.

Therefore, there is a huge necessity to raise awareness and share knowledge on millet food processing and new product developments, policy attention on the nutritional and health benefits of millet consumption, and its suitability for cultivation under adverse and changing climatic conditions.

The international conference on “Millets: Superfood of the Century – Challenges and Opportunities in the Sector,” held on February 4, 2023,  promoted the agenda of the International Year of Millets 2023 which contributed to strengthening the link between science, research, innovation, and provided solutions to support food and environmental security. The conference further welcomed both research and review papers on the following topics (but not limited to):

• Millet Diversity, Distribution, and Traditional Importance

• Food Processing of Millets

• Methods of Millet Breeding and Cultivation, along with new varieties of Millets

• New Product Development from Millets

• Nutraceutical Potential of Millets

• Dietary and Health Benefits of Millets

• Millets Resilience in Adapting to Climate Change

• Post-harvest Processing of Millets

• Sustainable Production of Millets

• Sustainable Market Opportunities for Millet Producers and Consumers

Each of the millets is three to five times nutritionally superior to the widely promoted rice and wheat in terms of proteins, minerals (calcium and iron), and vitamins and fibre. Hence, they are known as “superfoods”. Millets are the ideal food group for all people irrespective of age. Calcium and iron are essentially required for growing children along with pregnant and lactating women who are more sensitive to anaemic conditions.

These millets have diversified high food value, but the consumption of these millets is declining due to a lack of standardized processing techniques to compete with fine cereals.

Recently millet products have been marketed as 'health foods‟- to increase the utilization of small millets in popular foods. Small millet-based value-added products including traditional recipes, bakery products, pasta products, flaked and popped products instant food mixes were developed and standardized.

In today’s context, the millet sector has been facing a lot of challenges pertaining to the production of millets, processing, value addition, marketing, and consumption. At the same time, there are a lot of opportunities for entrepreneurs in the millet sector.

Challenges

• Low productivity of millet

• The area under millet is declining

• Resistance to pests and diseases

• Millet Seed Production

• Challenges in processing

• Low investment in R&D

Opportunities

• Food Processing

• Retail & Distribution

• Export opportunities

• Millet based hotel businesses