Millets go mainstream

Once dismissed as “inferior goods,” millets are now making a powerful resurgence. These ancient grains—including jowar (sorghum), bajra (pearl millet), ragi (finger millet), and little millet—were once staples of Indian diets. Today, they are regaining attention for their exceptional health, climate, and economic benefits. The journey from being labelled an inferior good to a nutrient-rich superfood is remarkable. Millets are entering urban markets and affluent households like never before. With strong government promotion, India declared 2018 as the Year of Millets, and in 2023, the United Nations followed with the International Year of Millets. 

Health concerns, shifting consumer preferences, and climate change are key drivers of this transformation. Millets are gluten-free, rich in fibre and protein, and have essential minerals. With rising rates of diabetes, millets are gaining popularity as a preferred dietary alternative. According to the International Diabetes Federation (2022), the global diabetic population is expected to rise from 537 million in 2021 to 643 million by 2030 and to 783 million by 2045.

Millets also offer a sustainable alternative to wheat and rice, thanks to their resilience to erratic rainfall and droughts. The World Food Programme estimates that 1.2 billion people worldwide consume millets. India leads the world in both production and consumption, followed by Niger, China, and Nigeria. Among Indian states, Rajasthan is the top contributor, followed by Uttar Pradesh and Karnataka.

Despite India’s leadership in the production, farmers still face challenges. Ananda Teertha Pyati, a farmer-journalist from Koppal associated with the Sahaja Samrudha Organisation since 1998, highlights that while millet cultivation is increasing, awareness at the rural level remains limited. Recipes are less well-known, and preparing millet-based dishes requires more time and effort than staples like wheat and rice. 

Millets continue to struggle for mainstream adoption. They are often more expensive than other grains, and farmers lack access to affordable post-harvest processing technologies. Without improved infrastructure, simply promoting millets through campaigns and events won’t be enough. What is needed is sustained support for cultivation, easier processing, and greater public awareness of how to cook and consume them.

Millet researcher Dwiji Guru points out that over 12 years of millet promotion have aimed to benefit not just consumers, but also farmers and processors. He emphasises the need for training across the entire value chain—from helping farmers grow high-quality millets to guiding consumers in simple, traditional preparations. 

He also advocates for consuming millets in their whole form rather than in highly processed products. While urban consumers are increasingly adopting millets for health, rural uptake is slower. As urban interest grows, it is vital to educate consumers on identifying good-quality millets and integrating them into daily meals—not just as diet food, but as part of everyday eating.

Government support has played a key role in mainstreaming millets. Initiatives such as the National Millet Policy (2021), the Production-Linked Incentive (PLI) Scheme, and inclusion in the public distribution system are strengthening the millet value chain. The food industry is also responding with innovations. Over 50 brands—including Manna and Tata Soulfull—offer millet-based products ranging from noodles to ready-to-eat snacks. E-commerce platforms like Amazon and Big Basket ensure these products are easily accessible to consumers.

Millets are traditional staples across parts of Asia and Africa and align with United Nations Sustainable Development Goals (SDGs): Zero Hunger (SDG-2), Good Health and Well-being (SDG-3), Responsible Consumption and Production (SDG-12), and Climate Action (SDG-13).

Their sustainable production supports food security while improving farmer livelihoods. Encouraging regular millet consumption is a step towards both personal health and environmental sustainability. 

Millets are experiencing a renaissance—driven by policy, innovation, and a growing global appetite for nutritious food. They’ve transformed from “food of the poor” to “grains of the future.” This shift challenges conventional economic theory, as millets like jowar and bajra are no longer inferior goods with rising incomes. This new economic reality warrants an update in our economics textbooks to reflect evolving consumption patterns.

For millets to truly shape India’s food future—making it healthier, more sustainable, and more inclusive—continued government support, better processing infrastructure, and consumer education are imperative. 

(The writers are with the School of Business & Management, CHRIST Deemed to be University, Bengaluru)