We export superior quality millet (Bajra) from India to all around the world. The finest quality millet is free from any foul smell and highly suitable for poultry feeding as well. We export millet with premium packing that saves its nutritional values for longer period of time.

Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus.

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. Millet is a major crop in many of these countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres, and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.

Millet is used in various cultures in many diverse ways: millet uses as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals. In Eastern Europe millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries.

Millet is related to sorghum, which is used to make the thick dark sweetener, sorghum syrup. Discrepancies exist concerning exactly. There are many varieties of millet, but the four major types are Pearl, which comprises 40% of the world production, Foxtail, and Finger Millet. Pearl Millet produces the largest seeds and is the variety most commonly used for human consumption. Millet is a tall vertical annual grass with an appearance strikingly like to maize. The plants will vary somewhat in appearance and size, depending on variety, and can grow anywhere from one to 15 feet tall. Generally the plants have coarse stems, growing in dense clumps and the leaves are grass-like, numerous and slender, measuring about an inch wide and up to more than six feet long

We export superior quality millet (Bajra) from India to all around the world. The finest quality millet is free from any foul smell and highly suitable for poultry feeding as well. We export millet with premium packing that saves its nutritional values for longer period of time.

Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus.

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. Millet is a major crop in many of these countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres, and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice.

Millet is used in various cultures in many diverse ways: millet uses as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals. In Eastern Europe millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries.

Millet is related to sorghum, which is used to make the thick dark sweetener, sorghum syrup. Discrepancies exist concerning exactly. There are many varieties of millet, but the four major types are Pearl, which comprises 40% of the world production, Foxtail, and Finger Millet. Pearl Millet produces the largest seeds and is the variety most commonly used for human consumption. Millet is a tall vertical annual grass with an appearance strikingly like to maize. The plants will vary somewhat in appearance and size, depending on variety, and can grow anywhere from one to 15 feet tall. Generally the plants have coarse stems, growing in dense clumps and the leaves are grass-like, numerous and slender, measuring about an inch wide and up to more than six feet long