Google it: Ancient grains trend revives interest in Millet
Part 1 of the “Google it: Ancient grains” series
I first heard of millet back in 2012 from my mom — a long time vegan. One day, she exclaimed “can you believe the primary use of this amazingly nutritious grain is bird feed?!” I was instantly intrigued — millet was lower in calories and healthier than rice, more nutritious than couscous and cheaper than quinoa. Why was I only now finding out about something that made such complete sense? Are others in on this secret as well?
Well, it turns out I wasn’t the only one who came across millet around that time — in 2013, we see worldwide interest starting to rise but has since plateaued. That is, until earlier this year, when we saw a resurgence in interest.
However, the plateau was not due to the loss of interest in millet in general. It’s because people have gained a general understanding of this grain and are now beginning to search for specific varieties — and this trend has in particular intensified this year (see charts below).
What is it, and why is it a trend?
Millet is one of the earliest cultivated grains, and one of the oldest foods known to man, with more than 6,000 varieties growing around the world (though the vast majority is grown in Africa and Asia). It is naturally gluten-free, relatively high in protein, and a good source of vitamins and minerals — including folic acid, zinc, iron and magnesium — boasting many health benefits, particularly around heart health and blood sugar. It is easy to see why this grain could be gaining traction as part of the rising trend in well-being.
What makes millet really interesting though, is its ability to grow in relatively harsh environments. This highly versatile crop, therefore, is able to thrive in parts of the world that have high temperatures, short growing seasons, and low rainfalls — making it not just a very important source of economic income for less affluent countries, but also a very sustainable food source.
Mighty Millet to the rescue!
Regenerative agriculture has been one of the hottest trends this year in the Food & Beverage industry (read more on the trend here). Concerns over soil health, and its impact on the quality of our food and climate change, has been a driving force behind this strong interest.
As the world’s population grows, so too does the demand for food, farm land, and water resources. This in turn exacerbates climate change, which brings with it increasingly extreme weather conditions. Given that millet is a “dry crop”, it makes sense that the interest in these ancient, sustainable, low-fuss grains is on the rise. Not only does this crop not require much water utilization, it is also resistant to drought conditions. It grows well in both dry and sandy soils, where most other crops fail, and is therefore able to be cultivated on otherwise ‘unusable’ land.
This high-yielding, low-input, nutrient-packed crop is a widely appealing solution. Areas where the weather is hot and dry, where undesirable economic conditions and malnutrition prevail, or where there is extreme soil depletion requiring crop rotation to regenerate it, millet should be able to offer an economically, nutritionally and ecologically viable solution for every part of this complex ecosystem of farmers, consumers, governments and the environment. India’s Prime Minister, Narendra Modi, continues to call for a Millet Revolution to ensure nutritious diets and steady farmer incomes.
Will it last?
The relatively limited shelf-life and somewhat difficult dehusking of the hard shell of certain millet varieties which require a shift from hand-based to technology-based process if it is to meet the growing demands (over 95% of millet production is in developing countries that may not be able to afford this mass shift) may potentially keep this grain from skyrocketing.
Nonetheless, this is likely to be a lasting trend. Millet is intriguing to those who have been worried over climate change (which is increasingly more and more of us) and given that the grain is healthier, more nutritious and cheaper than many of the current staples, it seems like a no-brainer. It also makes (economic) sense for the people on the other side of the equation; the farmers whose soil-depleted crops are becoming increasingly unsustainable and unprofitable.
As awareness and consumer demand grows, millet and similar ancient grains are likely to become a genuinely viable piece of the overall solution. Or at least here’s hoping! :)
Check out my previous related articles on this topic:
