Millet is one of humanity's oldest cultivated grains, having been grown for over 10,000 years. Originally, millet came from the arid regions of Africa and Asia, where it served as a staple food. In ancient China, millet was a primary component of the diet 7,000 years ago. It also played a central role in agriculture in India and Africa. Due to its high resistance to drought and poor soils, millet became an important grain in areas where other plants could barely thrive. In Europe, millet was widespread during the Middle Ages but was later replaced by wheat and barley. In the last few years, millet has been experiencing a renaissance due to its numerous benefits.
Modern recognition
Last year, the Food and Agriculture Organization of the United Nations (FAO) named millet the "grain of the year." This recognition honours millet not only as a historically significant grain but also as a modern response to nutritional and ecological challenges.
Water efficiency
Millet is characterised by its exceptional water efficiency, making it ideal for arid and semi-arid regions. Compared to many other grains, millet requires significantly less water.
Cultivation in Europe
The cultivation of millet in Europe has gained importance in recent years, especially in countries such as Spain, Italy and Poland, for example. Given climate change and increasing water scarcity, millet is seen as an attractive alternative to more water-intensive grains such as rice. Growing millet can promote European agriculture, reduce transport costs and decrease dependence on imports.
Soil health
Millet can thrive on less fertile soils and in areas where other crops struggle. This ability reduces the need for chemical fertilisers. Through crop rotation and its natural properties, millet contributes to improving soil health.
Heat and drought resistance
Millet is a resilient grain that withstands higher temperatures and drier conditions, making it well-suited for regions with challenging climatic conditions. This adaptability makes it an important crop in times of climate change.
Pest resistance
Millet also stands out for its remarkable resistance to many pests and diseases, making it a robust and low-maintenance crop. This reduces the need for pesticides, which in turn benefits the environment and lowers production costs for farmers. One reason for this resistance is the genetic diversity of millet species, which have adapted to various climatic and ecological conditions over centuries.
Short growing season
The growing season of millet varies depending on the variety and growing conditions but typically ranges between 70 and 120 days. This allows for multiple harvests per year if conditions are ideal.
Carbon footprint
Millet is a resilient plant that grows well in dry conditions and requires little water, making its cultivation particularly environmentally friendly. Millet also requires less intensive agricultural practices than some other grains, leading to lower energy consumption and, thus, reduced CO₂ emissions. These characteristics make millet a sustainable choice in food production.
Biodiversity
There are several millet species, such as pearl millet, finger millet and foxtail millet, to name a few. Cultivating different varieties can contribute to agricultural biodiversity, which is essential for a resilient food system.
Millet applications: The next popular dairy alternative
Meurens Natural has developed innovative millet syrups and powders for the creation of plant-based foods.
Our Millet range includes:
SIPA/NATU-MILLET 25 and 45: These millet syrups offer natural sweetness (sugar and glucose syrup substitutes), millet flavour, natural colour, crispness, viscosity and much more.
SIPA/NATUDRY MILLET 25: Our millet powder provides savoury millet taste, viscosity, crispness, prevents crystallisation, attractive short sugar content, cleaner labelling such as “dehydrated millet syrup” or “millet extract” instead of “maltodextrin”. It is an excellent alternative to milk for vegan chocolate production (’Chocomillette’).
Find out more about it here.
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