Nov 18th ,2016
Using local and indigenous grain has always been of interest to me and hence I was extremely thrilled to be invited to attend a workshop on Millets.
Millets are grasses that yield small seeds and have been used as some of the oldest cereals in the world. Apart from the ones that are commonly known like Jowar, Bajra and Ragi, there are also the less known ones like Foxtail, Proso, Barnyard, Kodo, Browntop and Little Millet.
The program was coordinated by the KSDA (Karnataka State Dept of Agriculture), ICRISAT, IIMR and The Green Path organic restaurant which provided the venue for this interesting and informative session that involved promoting awareness of these ‘Smart/Super/Wonder’ grains.
ICRISAT – The International Crops Research Institute for the Semi-Arid Tropics – is an international non-profit organization that undertakes scientific research for development.
IIMR – Indian Institute of Millets Research (IIMR) Hyderabad, is the central agency that works on all aspects of millets research and development, under the Indian Council of Agricultural Research (ICAR).
The Green Path Organic restaurant needs no introduction, since many of us in Bangalore are well aware of the wonderful work that is being carried out by Mr HR Jayaram and his dedicated team, in promoting organic and forgotten traditional foods and leading by example.
The Dept of Agriculture was represented by the Hon’ble Minister of State who chaired the session and it was very impressive and comforting to note that Mr Krishnabyre Gowda is an extremely proactive politician. He is young, well read, very dedicated and extremely savvy in all the necessary aspects. He participated in the entire proceedings right from his punctual start, to the very end and his passion for the cause was very evident in his talk and actions. There was a palpable sense of reassurance among the audience, that there would be an able promotion of the millet movement under his leadership.
A spectacularly healthy breakfast launched the proceedings, with innovative millet creations that spanned both Western and traditional Indian dishes. The Millet waffles and sliced breads were to be seen … rather eaten, to be believed !!! Of a highly pleasing texture and taste, these would serve to convince anybody that there are greater alternatives to Refined flours.
Much as we wished to dwell at the table indefinitely, we had to move on to the rest of the program and I will have to admit that the food for thought that we obtained, pretty much matched the food for the tummy … and that is really saying a lot from one who always fell asleep at college lectures 😀
In fact, despite being a millet enthusiast, there was so much more that I learnt from the eminent personalities in whose speeches, the rest of the morning was spent listening.
Ably moderated by Ms Joanna Kane-Potaka of ICRISAT, the event flow included talks by Mr Krishnabyre Gowda, Dr Vilas Tonapi of IIMR, Dr Sheela Krishnaswamy of IDA (Indian Dietetic Association), Dr Bhaskarachary of NIN (National Institute of Nutrition), Dr Dayakar of IIMR and Dr Israel Oliver of MSSRF (M. S. Swaminathan Research Foundation).
The global and local status of millets and their beneficial impact on the economy, environment, farmers and of course health and nutrition, were the various aspects touched upon. Developing and disseminating affordable millet processing technologies to ensure economic viability and sustainability, was also discussed.
The industry viewpoint was presented by Arun Kaulige of Kaulige Foods and Prashanth Parameswaran with his Soulfull range of products as they narrated their stories about how they decided to bring these near forgotten products within easy reach of the consumer, in user friendly avatars.
A very important point was made regarding the generic label given to these grains. Locally termed as Thruna Dhanya or Coarse grains, it was everyone’s unanimous opinion that they be referred to as Siri Dhanya or Rich grains, in order to do away with the bias that these were to be used only by the economically backward. Projecting them as stylish grains which are fashionable to consume, would go a long way in popularizing them. Whatever works, right ? 😀
While there seemed to be a Mill(et)ion advantages of these grains being discussed, in a nutshell or should I say ‘In a millet hull’ ? … the notable points that were made were –
Millets are good for health, being rich in fiber and minerals. They have a low glycemic index hence good for diabetics. They are gluten free and thus hypo allergenic. The high digestibility of malted ragi makes it a nutritious food even for little children.
The crop is a hardy one and can survive the vagaries of climate change. It is naturally pest resistant and thus inherently organic. It requires nearly 75% less water than rice, is suitable for cultivation in arid lands and is the last crop standing in case of drought. Some varieties are heat tolerant up to an impressive 64 deg c.
It has a short crop cycle and hence can be harvested as early as 4 months, making it economically beneficial to the farmer.
Every part of the plant has its uses. Apart from the grain that is consumed, the plant provides fodder for cattle. A 1 acre ragi crop can generate 4-5 tonnes of fodder.
By the way, I just realized that feeding Bajra to pigs, is literally throwing Pearl(millet) before Swine … But let me not digress 😀
An amazing fact is that the high digestibility of millet fodder ensures very low methane emissions from cattle. Cows release copious amounts of Methane which is a Greenhouse gas that is more detrimental to the environment than Carbon di oxide. Yes this is a true fact and not all Hot air (though ironically it IS hot air)
Believe me, it’s a real Cow Party out there (using P instead of F, in the interests of decency 😀 )
Thus millet fodder plays its part in safeguarding the environment.
The multiple uses of millets, also include their role in biofuels and brewing.
Even the stalks are used as construction material.
Their potential is great and I am sure that there are many more hitherto un-invented uses that are lying in wait to be discovered.
You see now why millets are good for the planet, good for the farmer and good for you !!!
Informative reading material that was painstakingly collated, was also handed out along with useful recipe books and other ready reckoner sheets listing the various types of millets, their individual uses and their health and other benefits.
These precious sheets of paper with all related information that a lay person would need in one location, are going to be stored by me more carefully than gold 😀
Nov 18th, 2016
For more pictures see My Facebook – Millets n More
