The Story of Millets

Millets are major energy source and staple foods for people living in the dry and arid regions of the world. The stover after harvest of grains is a source of nutritive fodder to animals apart from its industrial use as bird feed, brewing, potable alchohol etc. Millets had been the lifeline of dry regions of Asia and Africa for food and fodder.Most of the millets are kharif season crops (sown during May-June) and come to maturity during September to October. Most of these crops give good yields during rabi season (October-March) and summer season (January-April).Millets require very less water as compared to rice and wheat and considered drought tolerant crops. These crops are majorly grown in regions receiving less than 450 mm rainfall (compared to about 700 mm minimum for maize). About 50% of sorghum and 80% of millet production is used for human consumption while the rest is used for poultry feed, potable alchohal and other industrial purposes.