Barley is a major cereal grain, commonly found in bread, beverages, and various cuisines of every culture. It was one of the first cultivated grains in history and, to this day, remains one of the most widely used grain. The most important thing to know about barley is that it comes in two basic forms: hulled and pearl. Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It is the most nutritious of the two and can be considered a whole grain. A light golden brown in color, it’s the nuttier and chewier version as well.

Pearl barley has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-colored grain. It is less chewy and cooks faster than the hulled variety, but has less fiber, is less nutritious, and is not considered a whole grain.

Barley producing states in India – Maharashtra, Uttar Pradesh and Rajasthan.

Major barely exporting ports of india are MUNDRA, PIPAVAV KANDLA.

• Indian Yellow Maize (Corn) is of American origin, and after wheat and rice, it is the most important cereal grain in the world.
• It provides nutrition to both humans (33.3%) and animals (66.6 %).
• It Serves as basic raw material for the production of starch, oil and protein, alcoholic beverages, food sweeteners and more recently fuel.
• India’s maize production fluctuates between 10-14 million tons, with 80-90% of the production being in the kharif season.
• Around 6.5 million tons (roughly 50 % of total consumption) goes for feed use, primarily for poultry feed. Another 1 million tons of corn is used by the starch industry.
• Maize or corn serves as a basic raw material to thousands of industrial products that includes oil, starch, alcoholic beverages, pharmaceuticals, food sweeteners, gum, textile and paper industry.

Health benefits :

• Good for digestion due to its fiber content.
• Beneficial for heart.
• Helps in preventing skin disease.
• Have anti cancer properties.
• Helps in improving vision.

Sorghum also called great millet, durra, jowari or milo is the world’s fifth most important cereal after rice, wheat, maize and barely.The grain is small ranging from 2 to 4 mm in diameter.

There are various types of sorghum including red, orange, bronze, tan, white, and black colored sorghum. Red, orange or bronze sorghum is traditionally grown and is used in all segments of the sorghum industry. Tan, cream and white colored sorghum varieties are typically made into flour for the food industry, while black and burgundy varieties contain beneficial antioxidant properties and are utilized in other food applications.

In today’s health-conscious world, a grain as versatile as sorghum that is also gluten-free, easier on the digestive system, and rich in antioxidants, vitamins, and protein is basically a sure thing. Plus, it’s eco-friendly. An acre of sorghum uses a third-less water than an acre of corn and fewer expensive fertilizers too.