1.INTERNATIONAL YEAR OF MILLETS

• The United Nations general assembly has declared the year 2023 "International year of Millets.
• The initiative led by UN Resolution was adopted with the support from more than 70 nations across the globe.
• It will help to create awareness throughout the world about the significant role of millets in sustainable agriculture and its benefits as a smart food.
• It produces more than 170 lakh tonnes which makes 80 per cent of the millets produced in Asia.
• The earliest evidence for these grains has been found in the Indus Valley civilization and was one of the first plants to be domesticated for food.
• It is grown in about 131 countries and is the traditional food of around 60 crore people in Asia and Africa.
• The government of India has declared to celebrate the International year of Millets, 2023 to make it a people's movement so that Indian millets, recipes and value added products are accepted globally.
• To provide a unique opportunity to increase global production, ensure efficient processing and consumption, promote better utilisation of crops rotations and encourage better connectivity throughout food systems.
• To promote millets as a key component of the food basket.
• The Food and Agriculture Organisation (FAO) in a brief message said that the opening ceremony of the International year of Millets hosted by FAO.
• It aims to raise awareness and create momentum for the International year of Millets by engaging FAO members and other stockholders and highlighting the sustainable cultivation and consumption of millets.
• The pandemic has shown that food security is still a concern for the planet.
• Climate change can also impact food availability.
• At such a time, a global movement related to millets is an important step, since they are easy to grow, climate resilient and drought resistant.
• Millets are good for consumers, cultivators and climate.
• They are a rich source of balanced nutrition for consumers. They benefit cultivators and our environment since they need less water and are compatible with natural ways of farming.
• It is an opportunity to raise awareness of and direct policy attention to nutritional and health benefits of millets and their suitability for cultivation under adverse and changing climatic conditions.
• It is an occasion to promote the sustainable production of millets while also highlighting their potential to create sustainable market opportunities for producers and consumers.
• International year of Millets 2023 aims to contribute to the UN 2030 agenda for sustainable development, particularly SDG 2 (zero hunger), SDG 3 (Good health and well-being), SDG 8 ( Decent work and economic growth), SDG 12 (Responsible consumption and production), SDG 13 (Climate action) and SDG 15 (life on land).

• Millets are often referred to as climate-resilient crops because they can grow on arid lands with minimal inputs and maintenance, are tolerant or resistant to diseases and pets and are more resilient to climate shocks than other cereals.
• Including and/ or expanding the production of millets in national agricultural systems can support the transformation to more efficient, inclusive, resilient and sustainable agrifood systems for better production, better nutrition, a better environment and a better life.

• In arid areas, millets are very often the only crops that can be harvested in the dry season and are a crucial part of the household food basket.
• Millets can help to overcome food scarcity in difficult periods, therefore contributing to the food security and nutrition of vulnerable populations.
• Millets can grow in very poor and fertile soils in dryland conditions and do not heavily deplete soil nutrients.
• By providing land cover in arid areas, they reduce further soil degradation and help support biodiversity and sustainable land restoration.

• Millets are a good source of minerals, dietary fibre, antioxidants and protein.
• With a low glycaemic index, they are a good option for people with high-blood sugar.
• Millets are also gluten-free and an excellent and cost-effective source of iron-deficient diets.
• As whole grains, each variety of millets provide different amounts and types of fibre.
• Dietary fibre has a role in regulating bowel function, blood sugar and lipids and satiation.

• The production of millets and the demand for them has declined as other cereals such as wheat, maize or rice became a dietary preference.
• By promoting millets and regaining market opportunities, additional sources of revenue can be created for smallholders and in the food sector, boosting economic growth.
• Millets were among the first plants to be domesticated and for centuries, they have been an important food for hundreds of millions of people in sub-saharan Africa and Asia.
• They are deeply rooted in Indigenous People's culture and traditions and therefore a strategic crop to guarantee food security in areas where they are culturally relevant.

• Timely harvesting ensures good grain quality followed by thershing to remove grains from the stalks.
• Controlled mechanised processes for the dehusking of millets at any scale are more efficient than manual dehusking, as they reduce losses from spillage and provide clean intact grains that are ready for market.
• Smallholders and supply chain holders benefit accordingly from better incomes and reduced drudgery.
• Innovative agro-processing, especially in the production of nutritious foods, could target both traditional and non-traditional markets such as youth urban consumers, tourists etc.
• This value addition could lead to market expansion and increased food and nutrition security and incomes for smallholders farmers.

• Millets, including sorghum, account for less than 3 percent of the global grains trade.
• With the need to improve the resilience of global trade and its ability to respond to sudden changes in the foodgrain market, millets are a valuable option to increase output diversity and mitigate risks related to production shocks.
• Market structure and transparency, in relation to volumes and prices of millets are key elements to ensure stability and sustainability.
• It is important to ensure that millet traders benefit from the same tools as other grain traders, such as digitalisation, which could boost the added value of millet along the grain's value chain and consequently provide more revenue opportunities for producers.

2.Millets: Ancient grains for a healthy future

• With 2023 being observed as the United nations international year of millets, there is renewed interest in millets around the globe.
• To promote these miracle grains and give them a rightful place in the food basket.
• India has been a leader in the millet movement and is showing the way to the rest of the world in promoting and showcasing the potential of millets.
• Research and work done on millets in India have also shown the positive impact and usefulness of millets in dealing with malnutrition, management of diseases like diabetes, heart conditions, anemia as well as their climate resilience and contribution to nutrition security.
• The vibrant millet startup ecosystem in India has come up with innovative and functional products with millets.
• This is extremely useful if we are to make them as popular as wheat and rice.
• Although significant strides have been made by many stakeholders in the promotion of millets there are still several aspects that need to be strengthened from both the demand and supply.

• Millets have been part of the Indian food basket for hundreds of years.
• They are deeply ingrained in our food systems, culture and traditions.
• They find mention in religious texts and are a part of many traditional Indian practices.
• Interactions with elders in the family and farmers throw light on their usage in older times.
• In the Indian subcontinent, millets were used as staple in most households prior to the Green Revolution.
• There are many old Indian sayings that highlight the climate resilience of millets.
• One such saying is,
• Even if it rains day and night, Sanwa (Barnyard Millet) and Saathi ( a variety of rice) will grow in sixty days.
• Millets also find mention in the Krishna-Sudama meeting in Srimad Bhagwat,,where on return from Dwarka, Sudama is surprised to find his home resplendent.
• He reflects that,
• Earlier it was difficult for him to even afford grains like Kodo and Sanwa (Barnyard Millet) but now they have all kinds of delicacies.
• Another folk saying tells us about the ways of consumption of different types of millets.
• Finger millet with fish, Proso millet with curd and Kodo millet rice will best be digested with milk.
• Apart from the above references, cultural customs also reflect the prevalence and usage of millets.
• These are used for fasting purposes, songs by women during sowing and harvest times mention millets and in many communities, they were also used to bless the bride and groom during marriage ceremonies.
• Although these miracle grains were traditionally a part of our food platter across the length and breadth of the country, their presence in our food plates reduced significantly over the years due to a multitude of factors.
• Socio-economic dynamics resulting from the hardy nature of the crop, regulated them to be the grain of the poor.
• They could grow without much input and even in the worst of lands.
• As a result, they were looked down upon.
• With the growing support for wheat and rice and easy availability, people moved easily to them due to a desire for upward mobility.
• In fact, in many places millets have been systematically discouraged from cultivation.
• Kodo Kutki Hatao Soyabean Lagao ( Remove Kodo and Little Millet farmers and encourage them to move towards oilseeds.
• All of these factors led to the steady decline of millets from our diverse food plates.
• In the post covid era, there has been a renewed interest in eating healthy and millets have increased.
• The last two years have seen an upswing in the interest and conversation around millets.
• There is a significant need to work on awareness and consumption of millets, both within and outside the country.
• A study assessing millets and sorghum consumption behaviour in urban India in 2021 found that the major reason the respondents did not eat at home 40 per cent followed by reactions such as not liking the taste 22 per cent.

• Myths and Misconceptions about millets still continue to be widespread.
• The same study found that there was a significant gap between people who were health conscious 91 per cent and those who were sure millets were healthy 40 per cent.
• In rural India, the challenge continues to be the socio-economic view on consumption millets which discourages widespread consumption.
• The incidence of gluten intolerance and celiac disease (CD) is on the rise in European and American markets.
• Millets being naturally gluten free and nutritious are a perfect alternative and the availability of its shelves is slowly increasing.
• The consumption is limited amongest people with CD gluten intolerances or also possibly the Indian diaspora.
• To increase demand and make them a regular food option, mission campaigning is required to encourage people to move towards millets.

• Government, startups, hotels, chefs and even home chefs have been instrumental in reviving the interest in millets.
• With the advent of the International Year of Millets, to keep this momentum going another aspect that needs attention is the production is limited because millets are being grown only in certain pockets.
• The processing facilities are also limited and largely present in the southern part of the country.
• While major millets like Finger millet,Pearl millet and Sorghum are still easily available due to ease of post-harvest processing, minor millets like Foxtail millet and Little millet need to be de-hulled before consumption.
• The prices of these millets become higher due to logistical and transportation issues to the rest of the country.
• Due to these factors the supply of millets especially the minor millets is erratic thereby discouraging further value addition and consumption.
• To address this, production as well as processing needs to be supported and encouraged in different states.
• This will uniformly increase supplies to match the demands and also keep a check on the prices.
• Unless the cost of production and processing can be brought down, it will be difficult to increase the mass consumption of millets.
• We can encourage farmers to grow millets by linking them to markets.
• Traditional farming across the gangetic plains used to see millets being grown as the first crop of the Kharif seasons as it was ready to harvest in 60 days and still leave time for another crop.
• Systems like the Barahaja (Twelve seeds) from Uttarakhand and other mixed cropping practices in different states not only contributed to food security and soil fertility but also to diet and nutrition diversity by including millets, legumes and other nutritions crops in the basket.
• The revival of traditional methods and increased facilities available for post-harvest processing and the creation of primary processing clusters at the farm level led to increasing the production and supply in all parts of the country.
• India has made many leaps in the processing of millets.
• The minor millets were hand pounded and have specialised machines that can dehull with ease thereby bringing down the drudgery and cost associated with it and also improving the quality.
• Dehulling machines are available for multiple scales of operations, ranging from large-scale de-hullers to tabletop ones can be deployed accordingly.
• Gluten free value added products made from millet can be developed for the export market.
• Startups and industries will need to ensure they meet the stringent regulations in North American and European markets.
• A large number of studies also claims made regarding the healing powers of millets.
• The consumption of millets reduces hyperlipidemia and hence hypertension and raises the levels of HDL-C (good cholesterol), which can be beneficial for managing the associated risk of developing hypertension and atheerosclerotic cardiovascular diseases in future.
• Another study found that millets can reduce Anemia caused due to iron deficiency.

• To make this sustainable and truly manifest the spirit of the International Year of Millets, it needs to become a mass movement.
• It places the agenda of millet promotion on an international stage.
• It will now re-enter the food platters both nationally and
• The behavioural change takes time and has taken us many years to forget eating millets and we need to make sure that they are not just seen as a fad.
• To give them their rightful and continued place in the food basket, concerted and sincere efforts need to be made by all actors in the ecosystem.
• Supporting farmers, creating an enabling environment for industry and startups and increasing awareness among consumers are key to the future of millets.
• A number of steps have already been taken toward this through India's visionary leadership and the International year of millets is all set to provide a unique opportunity to increase global production, improve processing and promote the consumption of these Indian superfoods.

3.Millets in Diet: The Right Approach

Millets are good for people for people and good for planet. Millets made a comeback due to climate change and the associated food insecurity. Similarly, the concerns over deteriorating soil health and need to provide adequate nutrition to the growing population also become important factors. The resilience and ability to grow in all kinds of soil and weather conditions while requiring minimum inputs, and still providing the right nutrients for sustenance and growth, make millets an invaluable food.

Our traditional eating practices put a lot of focus on eating food as per the season.

• Bajra and Makai are for the winter: eat them with jaggery and ghee
• Jowar is better for summer: eat it with chutney
• Ragi/Nachi is year-round, but especially during rains, and can even be turned into a dosa, laddoo, porridge etc.,

The lesser-known millets are usually linked to change of season, mostly tied to festivals. A few examples of such millets are raajgira, samo, kuttu and mandua.

• Another critical learning from indigenous food wisdom is the food combinations that are inherent to our cuisines.
• These food combinations ensure that the right ingredients come together and make digestion and nutrient assimilation easier.
• Millets that are particularly hard to digest, like Bajra should preferably be taken with a dallop of makhan or a tsp extra of ghee, and never without jaggery.
• One cannot but marvel at dadis and nanis ke gharelu nushke of turning every meal into a joy, long after it has been consumed.

Apart from being inexpensive and easier to grow, they are a rich source of many vitamins, minerals, and fibre.

Some of these are-

• Niacin, a type of Vitamin B found in millets is useful in energy production, and nerve health and keeps the digestive tract healthy. If you have food intolerance, this is very helpful.
• The magnesium, Zinc, and fibre found in millets make it an excellent food for blood sugar regulation, especially for POCD and diabetes.
• Folic acid helps with iron assimilation and improves skin, health and fertility.

The germination and fermentation for satva, kheer or porridge, as the soaking and heating for khicdis, bhakris and laddoos, not just helped in dealing with the anti-nutrients (naturally occurring substances that come in the way of assimilation of minerals, amino acids etc.,) but also ensured that there is no taste fatigue while eating nutritious and healthy food.

Mixing grains might sound better on paper but that’s now how it works in reality. There is ease and wisdom in keeping things simple and not being greedy for nutrients, antioxidants, fibre etc., Remember, food is medicine but not in form of a pill, powder, potion or multigrain atta.

Lastly, know that millets are a not a replacement for rice and wheat, atleast not a complete replacement. Again, it comes to sustainability and common sense. So, continue with the rice and or wheat for normal consumption nut don’t forget the weekly bhakri, the seasonal laddos, and the daily porridge.

4.India’s Wealth- Millets for health

Millets are popularly called as “Mota Anaj” in Hindi, are a collective group of small-seeded annual grasses that are grown as grain crops primarily on marginal land in dry areas of temperate, sub-tropical, and tropical regions

They are one of the ancient foods dating back to the Indus valley civilisation, around 3000BC

Currently, millets constitute the traditional food for 59 crore people across Asia and Africa

1.Major millets: Sorghum(Jowar), Pearl millet (Bajra), Finger millet (Ragi/mandua)

2.Minor millets: Foxtail millet (Kangani/ Kakun), Proso millet (Cheena), Kodo millet, Barnyard millet ((Sawa/Sanwa/ Jhangora), Little millet (Kutki)

3.Pseudo millets: Buck-wheat (Kuttu) and Amaranth (Chaulai)

The top five states producing millets are Rajastan, Karnataka, Maharashtra, Uttar Pradesh, and Haryana

• Millets are resilient to climate change as they are pest pest free, adapted to a wide range of temperatures and moisture regime
• Require less input of chemical fertilisers to grow
• Climate smart crops
• These crops have low carbon and water footprints
• Required minimum rainfall for their growth
• They can sustain in drought prone areas

Required less investment for producing millets

These are sustainable and viable source for small and marginal farmers

Millets are known as powerhouse of nutrition as they are good source of calcium, zinc, magnesium, phosphorous, copper, vitamin, iron, folate, Carbohydrates, micronutrients, antioxidants and phytochemicals with nutraceutical properties

They are gluten free and are also considered good for celiac patients

Millets are cheaper as compared to other food grains

Under India’s National Food Security Mission – the area and production of millets has increased significantly – from 14.52 million tonnes (2015-16) to 17.96  million tonnes (2020-21)

The Government of India has initiated the revival of millets in the past years and declared 2018 as “National Year for Millets” to raise awareness about its health benefits and boost millet production

They are labeled as “ Nutri cereals” due to their rich nutritional values

POSHAN ABHIYAN: Millets were included under PM overarching scheme for holistic nutrition, Government has also launched POSHAN 2.0 to tackle malnutrition

Under POSHAN ABHIYAN, September is celebrated as Rashtriya poshan Maah or National nutritional month across the country

• Various creative campaigns on radio, social media, offline events and activities are being organised by the GoI to showcase millets as a superfood, reviving lost recipes and thereby, making it as an essential component of the mainstream food basket.
• India has more than 500 startups working in the millet value added chain and the Indian Institute on Millet Research has incubated 250 startups under RKVY-RAFTAAR
• FSSAI (Food safety and Standard Authority of India) celebrates “recipe ravivar” every sunday on social media platforms where each month is dedicated to a specific variety of millets
• Eat Right Melas and Walkathons have been organised across the country.
• As part of ‘seven sutras’ in the run up to IYOM, the government programmes will deal with issues relating to enhancement of production/productivity; nutrition and health benefits; processing and recipe development; value addition; entrepreneurship development; international outreach; and policy intervention for mainstream millets. 

5.Millet Cultivation in North-East India

Millets are often grown in tropical and subtropical regions at an altitude of 2100 m. Being a heat-loving plant, 8-10 degrees C is the required minimum temperature for germination. These crops can tolerate a certain level of soil alkalinity and adapt well to a variety of soil types, from extremely poor to very fertile.

Sandy, loamy and alluvial soils with good drainage and the best types of soils for them. For effective germination and crop establishment, fine tilth is crucial. The ideal growth temperature range for millets is between 26-29 degrees Celsius for optimum production and good crop yield. It is grown in regions with rainfall between 500 and 900 millimeters.

• India’s agricultural industry entered a new phase with the Green revolution in the 1960s. By adopting high yielding wheat and rice varieties and the contemporary agricultural techniques, which required the substantial use of chemicals fertilizers and pesticides, the requirement of large-scale food production was addressed.
• Water bodies were poisoned and agricultural land was extensively destroyed as a result of the use of pesticides and the quick succession of crops without giving the soil enough time to restore its nutrient quality.
• The countries rivers and waterways have been devastated by the relentless cultivation of cereals and other crops with extensive use of chemical fertilizers to boost crop yields. The once-fertile soils are now unsuited for growing any crop and the same issue can be experienced in Arunachal Pradesh if not addressed in time. In recent years the issue has gotten worse as the impact of climate change has been more widespread.
• The negative consequence of climate change is not limited to India, many nations throughout the world are experiencing crop failures as a result of unpredictable seasonal changes. This where sustainable organic farming and millet cultivation comes into play.

Millets do not require chemical fertilizers. In fact, they grow better in dry conditions without chemical fertilizers.

In organic millet farms, nutrient management should efficiently supply crops nutrient needs, prevent nutrient depletion, and maintain or increase soil productivity without disproportionate nutrient losses.

Millet’s farmers frequently succeed in enhancing the physical and chemical characteristics of the soil for sustained productivity by using techniques like:

• Using organic material, such as compost, vermicompost, farm yard manure, and bio-fertilizers, to preserve soil organic matter and deliver nutrients.
• Using cover crops to recycle soil nutrients and biologically fix nitrogen from the atmosphere.
• Planting green manure legumes in situ or using green leaf manuring and incorporating them into the soil.
• Intercropping or growing multiple crops simultaneously.
• Rotation of crops.
• Management of crop residues.

• Shifting cultivation also known as “Slash and Burn” or “Swidden”, is type of farming used by tribal groups in Arunachal Pradesh. Most of the crops planted on lands under shifting agriculture are millets, specifically finger millet, small millet, foxtail millet, proso, kodo millet, pearl millet, and sorghum.
• A variety of millet varieties, including finger millet, foxtail millet, pearl millet, barnyard millet, little millet and sorghum are broadcast on hill slopes during the summer, and paddy seeds are typically sown as the monsoon season approaches. Vegetables and other crops are also grown at the same time.
• Hill soils are more susceptible to soil erosion and other natural processes because of the slope and topography, which lowers soil fertility. Additionally, in hilly places, animal dung is a crucial source of repairing and sustaining the fertility of the soils.

In organic farming applying manure to the millet crop is frequently a beneficial source of nutrients. However, because the millet crops extract more nitrogen and potassium than phosphorous, using manures to fulfill all of the crops nutritional requirements could result in an excess of some nutrients, such as phosphorous.

By using biological processes in under-regulated settings, composting is a technique that transforms organic wastes into organic fertilizers with increased concentrations. Composting also often kills some diseases and weed seedlings, making it easier to handle than bulk organic material.

Cover crops can enhance the microbial activities, nitrogen cycling, and physical characteristics of the soil. In addition, cover crops can recover leftover nitrogen mineralized from soil and organic amendments before it is lost by volatilization, runoff or leaching.

Green manure is the term for uncomposted, green plant matter used as manure. They are two ways to get it: either by planting green manure crops or by gathering green leaves and twigs from plants growing in wastelands, field bunds and forests.

Crop productivity, nutrient availability, insect control, nutrient usage efficiency and soil physical qualities can all be improved through crop rotation. Legumes grown as crop rotation might result in adding nitrogen for succeeding crops because of biological nitrogen fixation and less nitrogen immobilization than growing non-legume as the preceding crop.

The most favoured porridge recipe among the Monpa Tribes of Arunachal Pradesh. The dish is made using millet flour.  They eat this for breakfast in the morning. They eat this breakfast in the morning. It is nourishing and filling.

Apong and Madua Apong are two popular beverages made in Arunachal Pradesh using rice and millet respectively, through an unrestricted fermentation process. Among the tribes, Mirung (Millet) is used to make Madua Apong, a dark red organic wine, The Adi and Nyishi tribes frequently brew this. For the Adi tribe, it represents more than just brewed wine, it is an integral part of their culture and religion.

Millets are said to be the forerunner of the evergreen revolution and therefore, also can be referred to as Miracle Grains and a boon to the religion.

 6.Health benefits for lifestyle diseases

• India’s consumption pattern has been considerably impacted by modernisation, leading to decreased consumption of some grains like millets and increased consumption of some grains like millets and increased consumption of foods derived from animals such as oil, refined sugar, fat and alcohol
• Around 71% of all fatalities worldwide are now attributed to Non-communicable diseases, a burden that has escalated as a result of this consumption pattern
• Millets are considered wonder foods. With their high levels of fibre content, vitamins, minerals, phytochemicals. and antioxidants, they can help fight many modern-day, lifestyle diseases.
• Important amino acids enhance millets’ nutritional value. However, the nutritive and medicinal potentials of bioactive chemicals found in millets are largely unexplored, and a thorough evaluation of existing evidence in the literature is lacking. 
• Millets include many bioactive principles that have been shown to reduce cardiovascular risk, diabetes, ageing, and even cancer.
• Consumption of dietary fibre lowers the absorption of glucose maintaining blood glucose levels and is thus useful in Non-Insulin Dependent Diabetes (NIDDM). 
• Owing to its incomplete/slow fermentation by microflora in the large intestine allows normal gut functioning. Dietary fibre contributes to faecal bulk and along with it increased faecal mobility and fermentation of contents all contribute to the prevention of colon cancer.

• Hyperglycemia and altered protein, carbohydrate, and lipid metabolism are hallmarks of NIDDM, a long-term metabolic illness. Dietary glycaemic load is directly linked to a higher risk of developing NIDDM, Dietary fibre is crucial for glucose regulation. 
• Millet is an excellent source of leucine, slowly digesting carbohydrate (and minerals), blunting the otherwise sudden increase in postprandial glucose level, thus making it a nutritious food for diabetes. 
• Increasing the risk of NIDDM significantly increases the risk of heart disorders. Low-density lipoprotein (LDL) and high-density lipoprotein ( HDL) have opposing effects on the chance of developing heart disease.
•  Another factor contributing to the risk of heart disorders is triglyceride. Since there has been a long-standing correlation between an elevated triglyceride level and the chance of developing heart diseases.
• Millets enriched in niacin reduce LDL and triglyceride levels and correct lipoprotein abnormalities. Furthermore, millets retard the absorption of dietary cholesterol. Thus, millets-rich foods are suggested as one of the means to reduce the risk of heart disorders. 

• Millet grains include phenolic components such as phenolic acids, flavonoids, and tannins, making them anti-nutrients that lower the incidence of colon and breast cancer in animals. 
• An in-vivo study found that adding foxtail millet to one’s diet promotes the activation of the gut receptor, which in turn aids in the treatment of colon cancer linked to colitis. As a result of the study, it was discovered that millet-based diets aided in suppressing the STAT-3 signalling pathway. 

• In cancer cells, unregulated cell proliferation, angiogenesis, and apoptosis evasion are all crucially influenced by the STAT transcription factor family.

• Several studies have shown that excessive fat consumption in the human diet can not only increase risk of heart diseases but recent epidemiological research has revealed that dementia risk is also increased by a high-fat, high-calorie diet. 
• Due to the fact that an 1-IFD has been shown to generate oxidative brain dysfunction may result from stress in the brain. Additionally, oxidative stress is reportedly a catalyst and aggravating factor for neurodegenerative conditions like Addison’s disease (AD). 
• Increased oxidative stress also stimulates proinflammatory factor production, which results in inflammation in the brain, which can cause dementia. 

7.Millets for Pregnant and lactating women

• Pregnancy increases the demand for nutrients to promote the growth and development of the foetus with changes in weight, plasma and blood volume. 
• Anaemia caused by iron deficiency is one of the major health problems in pregnant women due to inadequate intake of iron-rich foods. 
• Similarly, lactating mothers also suffer from iron deficiency anaemia due to blood loss in the postnatal period. 
• A study indicated that taking millet-based foods in diet during prenatal and postnatal periods play an important role in improving the nutritional status of pregnant women and lactating mothers.
• The millet-based supplementary food products are very nutritious for pregnant women and lactating mothers. Millet milk malt is prepared from the flour of various millets, jaggery and milk powder. Ragi cutlets are prepared from Ragi (Finger millets) flour which is a rich source of protein, iron, calcium, phosphorus, and dietary fibres.
• One of the many nutrient-rich grains for pregnant women is Pearl millets known as Bajra. It is an excellent source of iron which helps in improving haemoglobin levels in pregnant and lactating mothers. It is also rich in dietary fibres, antioxidants, zinc, magnesium, copper and Vitamin.
• Studies show that millet-based foods contribute to improving the Body Mass Index (BMI) in pregnant women and lactating mothers. 
• Lactating mothers are also advised to consume Ragi to increase the production of breast milk.
• Kodo millets are highly nutritious. They are gluten-free, easy to digest, and rich in phytochemical constituents, antioxidants and dietary fibre. 

8.Startups making millets popular

• According to the Indian Council of Agricultural Research (ICAR), more than a thousand startups are working on coarse grains in the country. Some of these have become fully functional, and some are in the process of launching their products in the market. 
• ICAR’s Hyderabad-based Indian Institute of Millet Research (IIMR) aims to make these entrepreneurs successful by introducing their brands in the market keeping in mind the International Year of Millets. 
• IIMR has set up a technology incubator NutriHub with the help of the Department of Science and Technology (DST) to promote millets. 

• NutriHub trains people for startups. Along with this, startups are also provided with the facility to develop their products and assess their quality. 
• Dozens of startups have successfully launched their millet-based food products in the market under the guidance of IIMR.

• The Union government in 2022 announced the “Millet Challenge” for startups, with a seed grant of Rs 1 crore each to three winners to design and develop innovative solutions for and across the millet’s value chain.
• Many states have included Millet in the National Nutrition Mission and Mid-Day Meal Scheme. Many startups are contributing towards the millets.

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