Expanding the diversity of staple grains beyond just wheat and rice can have both nutritional benefits for consumers and economic benefits for farmers, who make up a significant portion of the country and the food industry.
Lower cost of cultivation of millet and enhanced prices for the crop will encourage farmers to take up its cultivation
2023 will be an important year for millet, not only because it is the year of millet, but also because for the first time all parties involved in the production of this crop will be encouraged. Rising awareness and consumer demand, along with the Production Linked Incentive (PLI) scheme, will help boost the industry. Additionally, the low cost of cultivation of millet and enhanced crop prices will provide incentives to farmers to take up cultivation. However, it may take some years before significant consumption occurs, as taste often takes priority over health and cost considerations. Nonetheless, just as the Green Revolution helped India address food insecurity, this movement will help improve the nutritional value of our plates.
Expanding the diversity of staple grains beyond just wheat and rice can have both nutritional benefits for consumers and economic benefits for farmers, who make up a significant portion of the country and the food industry. This diversification can improve the nutritional value of consumers’ diets and, at the same time, help support farming communities and the food processing sector.
“In the context of processed foods, using diverse and nutrient-dense sources such as millets instead of simple carbohydrates with a high glycemic index can improve nutrition and provide a diverse flavor profile. This is especially true when millets are used in their whole grain form and are processed only physically rather than chemically,” says Shashank Mehta, founder and CEO of The Whole Truth Foods Quality ingredients lead to quality food, and among the ingredients being evaluated for 2023, millets are among the most promising.
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“In the past, millet was mainly consumed in the form of roti, bhakri or porridge, and not everyone was a fan of these traditional dishes. However, today there is a vibrant consumer startup ecosystem that is providing new and innovative ways to consume millet. Startups are now offering preservative-free, 100% millet-based products such as poha, upma, noodles, pasta, biscuits, instant khichdi, chikki, chivda, idli, dosa, and more,” said Sreejith Moolayil, Co-Founder and COO says true elements.
Such great food options in millets have addressed the challenge of format and have made millets more attractive to a wider range of consumers. In the next phase, you can expect to see additional feature additions to these products, which will make them even more mainstream. By 2025, it is expected that most people will have at least 5-6 millet-based meals per week. As the market expands and consumer demand increases, it is likely that larger FMCG players will enter the market through consolidation or organic growth. “This will help solve distribution challenges and make millet more widely available at affordable prices at local stores. In the meantime, entrepreneurs will continue to experiment with products and prices to make millets an attractive option for everyone.”
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