Finger millet (Eleusine coracana) is a small-seeded grass grown in semiarid tropics of Asia and Africa. Domesticated in Eastern Africa and Central Asia, finger millet has long been cultivated in India as one of the main sources of food and became a traditional staple for the many tribal populations. The increasing availability of locally produced rice and the Public Distribution System (PDS) became a factor demotivating women from processing millets and hence led to a decline in the production of Finger millet despite its high nutritional value. Nevertheless, this crop has a high market potential as a strong contributor to the local livelihoods and nutrition in dryland regions of India and other countries.
Finger millet can grow in mountain and hill regions in conditions of limited rainfall and poor soil fertility; it is not very prone to diseases and pests. It makes finger millet a more economically beneficial crop for local farmers as less resources are required to treat it. This species can be used as a relay crop due to its fast maturation. The small size of seeds allows to store it easily and for up to 10 years with almost no decline in quality, which can increase the resilience of the local populations to the seasons of crop failure. Moreover, the abundance of grassiness of this crop makes it a possible straw and fodder for cattle.
Finger millet is a rich source of calcium, iron, fibre, and amino acids which makes it important for blood and bone health, digestion and muscle repair. Finger millet has low glycaemic index and a high concentration of non-starchy fibres compared to rice and other similar cereals. The human body digests finger millet slowly, hence moderating the spikes in blood sugar. It is a good alternative grain for people at risk of diabetes. Finger millet has cultural importance in mountain tribal communities in India: it is used for preparation of local liquor raksi essential in every ceremony. Consequently, mountain people are the key custodians in maintaining the local diversity of finger millet. However, finger millet and other millet species should be promoted within a balanced diet, including other food groups, as their nutrient contributions cannot fully overweigh those of the other food groups.
The maturing of the finger millet is not uniform; therefore, the harvesting occurs in two stages with a seven days gap in between. The grains collected in the first harvest need to be dried, threshed and cleaned by winnowing. The grains collected in the second harvest should be heaped in the shade
without drying for one day to get cured. Then they should get dried, threshed and cleaned as the first harvest. This difficult way of processing is one of the main discouragements for the rural farmers from cultivating the Finger millet.
Milling and malting are the main ways to process the finger millet grains. Milling this species is challenging due to the small size of grains. The tight bond between the bran and the endosperm of a seed makes it difficult to remove the bran without damaging the seed. Consequently, the whole grain flour is the main product of finger millet milling. However, the new milling technology Mini Millet Mill inspired by traditional knowledge of farmers allows to simplify the removal of the bran by moisturising the seeds half an hour before grinding.
Finger millet seeds can be germinated to produce brewed beverages (such as beer) due to its good malting activity. Otherwise, Finger millet can be consumed as porridge or in traditional dishes like pappad and igly. One of the advantages of the Finger millet is its shorter cooking times compared to rice.
Through three project phases “Enhancing the Contribution of Neglected and Underutilized Species to Food Security and to Incomes of the Rural Poor”; “Empowering the rural poor by strengthening their identity, income opportunities and nutritional security through the improved use and marketing of neglected and underutilized species”; “Reinforcing the resilience of poor rural communities in the face of food insecurity, poverty and climate change through on-farm conservation of local agrobiodiversity”, all supported by IFAD in 2001-2015, Bioversity International and ASA have been acting to increase the millet cultivation in Tamil Nadu. Despite high nutritional qualities and ability to produce under critical conditions, millets are not used fully to their potential. Its wider use can contribute to climate change adaptation of the local populations and build more resilient, nutritious food systems. The Project focuses on the entire value chain of millets from increasing supply to creating demand. Multiple stakeholders are being consulted and involved to devise pro-poor and gender-sensitive value chain interventions. Main actions include training women on processing methods and novel recipes, investigating and introducing processing technology to reduce drudgery, and building collective action and communication among stakeholders to improve the organization of the value chains and farmers’ income. By raising the awareness on the benefits of Finger millet for nutrition and climate resilience, the Project aims to increase the demand and consumption of this valuable crop within the involved communities. Read more about our work on Finger millet here:
IFAD NUS I & II (2001 - 2010)
IFAD NUS III & IV (2011 - 2015)
