Paddy farmers are being encouraged to
increase the area of millet cultivation by switching to growing millet
throughout the District. As well as being more sustainable in this hot climate
(millet cultivation requires one third of the water used for paddy), it is also
becoming an increasingly sought after cereal in a growing health conscious
market. There are many different kinds of millet, which all have similar health
benefits.
In particular farmers have been asked
to cultivate:—
- Finger
Millet (Ragi or Kezhvaragu)
- Little
Millet (Saamai)
- Kodo
Millet (Varagu)
- Foxtail
Millet (Thinai)
- Barnyard
Millet (Kudhiraivaali)
- Proso
Millet (Pani Varagu)
Millet is an easier crop to cultivate
with a narrow chance of pest attacks and plant disease. The Pest Management
Centre advises farmers to restrict the use of pesticides when growing millet.
In Tiruvannamalai, "little Millet," (Saamai) is currently the most
favoured Millet to be under cultivation.
Millet
Millet is gaining popularity
worldwide because of how easy it is to grow and how adaptable it is as a food.
It has been under cultivation across Asia and Africa for thousands of years; used
to make bread and cereal and is widely used as an alternative to wheat or other
grains.
Health Benefits
The vitamins, minerals, and fibre
found in millet can provide important health benefits. Potassium found in
millet helps kidneys and heart functions and helps the nerves transmit signals,
which allows the brain and muscles to work together smoothly. Millet is also a
great source of B vitamins which plays a role in brain function and healthy
cell division and the reduction of tiredness.
In addition, millet is connected
to a lower risk of heart disease as its dietary fibre helps to control
cholesterol. It also has a low glycemic index which means it has lower levels
of simple sugars and higher levels of complex carbohydrates, which take a
longer time to digest. As a result, eating millet—instead of high glycemic index
foods like white wheat flour—can help people living with diabetes manage blood
sugar levels.
The fibre in millet also helps
support digestive health as insoluble dietary fibre is “prebiotic,”
meaning it helps support the good bacteria in the gut. Eating enough fibre has
also been linked to a decreased risk of colon cancer.
To learn more about Millet in India go to this link here.
