Showing posts with label millet cultivation. Show all posts
Showing posts with label millet cultivation. Show all posts

April 1, 2021

Millet cultivation in Tiruvannamalai District

 

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.