Austria APEDA Millets Catalogue

E-catalogue for export
of Indian Millets:
AUSTRIA
Agricultural and Processed Food Products Export Development Authority

Ministry of commerce and industry, Govt of India
Follow us on @apedamoc @apedadoc @apedadoc @apedamoc

Table of Contents
1. INTRODUCTION
1.1 BRIEF ABOUT ALGERIA
2. INDIAN VARIETY OF MILLETS

2.1 PEARL MILLET (BAJRA)
2.2 SORGHUM (JOWAR)
2.3 FINGER MILLET (RAGI)
2.4 SMALL MILLETS
3. INDIAN MILLET PRODUCTION SCENARIO

3.1 INDIA
3.2 WORLD
4. VALUE ADDED PRODUCTS BASKET

4.1 READY TO EAT
4.2 READY TO COOK
5. INDIA’S EXPORTS OF MILLET
6. ALGERIA TOTAL IMPORT OF MILLET FROM WORLD
7. INTERNATIONAL STANDARDS FOR MILLETS AND ITS VALUE

ADDED PRODUCTS
8. LIST OF INDIAN MILLETS EXPORTERS
9. LIST OF NEW ENTREPRENEURS / START UPS
10. LIST OF FARMERS PRODUCERS ORGANIZATIONS (FPOS) OF

MILLETS
11. LIST OF IMPORTERS/SUPERMARKETS/ HYPERMARKET/ RETAIL

CHAIN OF ALGERIA
12. INDIAN MISSION IN AUSTRIA

AUSTRIA
Austria is a landlocked country of approximately 9 million inhabitants in Central Europe. It is bordered by the
Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and
Switzerland and Liechtenstein to the west.The territory of Austria covers 83,878 square kilometres (32,385 sq
mi) and has a temperate and alpine climate.Austria is a parliamentary representative democracy.Austria is one
of the wealthiest countries in the world, with a nominal per capita GDP of $58.861 (2021 est.). As a federal
republic, Austria is comprised of nine independent federal states (also referred to as provinces): Burgenland,
Carinthia, Lower Austria, Upper Austria, Salzburg, Styria,Tyrol,Vorarlberg andVienna. (Source: OECD Data).
In 2021, Austria's total agricultural and related products imports were $21.1 billion and exports were $23.6
billion. In total, about 84% of all imported agricultural products came from the EU, and 76% of all exported
goods were delivered to EU Member States. Austria's most important agricultural trading partners are
Germany and Italy.
The recent heat waves and Covid-19 of Europe will permanently change the agricultural crop production and
consumption pattern of food.The consumer awareness regarding sustainable production systems in agriculture
is on the increase in this country. Over 10% of the Austrian supermarket turnover from fresh organic produce is
evidence towards ready to accept sustainable products like millet. The agriculture producer behavior and
consumer trend provides a deep opportunity to undertake export promotion of millets in Austria. A leading
tourist destination with 9% of its GDP, the Austria could be a consumer gate way of millet in EU.
Currently, the estimated millet production of Austria is 80,292 Metric Ton. It is the 4th largest millet producer
within Europe. During the middle of last century, the intensive cultivation of wheat and maize replaced oats,
millet or buckwheat in the Alpine regions of Austria. Re-cereal is a European transnational project to
reintroduce these millet varieties.This project will alter food consumption pattern of Austria and Europe. Even
millet may become an industrial raw material of 21st century.
2
l Nutrient-dense: Compared to maize, refined wheat
INTRODUCTION – MILLETS
flour, and polished rice, they contain lots of nutrients.
Millets represent a crucial staple grain for poor
l Value-added products are ready to cook, ready to
farmers in the drier, hotter parts of the developing
world, especially in Africa and Asia.Around the world, eat, and accessible to the urban population.
millets (pearl millet and lesser millets) are grown in l Where refined grains such as refined rice are
more than 93 different nations. The most common shown to be associated with non- communicable
millet is sorghum, which is farmed on 42.1 million diseases, such as diabetes mellitus type 2 and obesity.
hectares in 105 nations. Developing nations primarily On the other hand, millets have a low Glycaemic
in Africa and Asia produce and consume 97% of the Index (GI) and also have a strong association with the
world's millets. India is the greatest millet producer in prevention of diabetes.
the world, with 26.6% of the world's millet growing l They are high in mineral content, i.e., iron, zinc, and
area and 83% of Asia's millet cropping area. calcium.
l Millets are naturally gluten-free and hence
In India, millets plays important role in rainfed region consumed by celiac disease patients. Many types of
which contributes to 60% of the total area.The small millet such as corn, sorghum, and amaranth are
millets are rich source of nutrients and minerals and consumed by most people as an alternative to cereal.
resistant to drought and stress in rainfed farming. l Strong associations have been made with the
Millets are adapted to a wide range of ecological reduction of weight, BMI, and high blood pressure.
conditions and are often grown on skeletal soils that Millet has a beneficial effect on the management and
are less than 15cm deep. It does not demand rich soils prevention of hyperlipidemia and also changes the
for their survival and growth. In India, millets have blood profile to improve the overall health status and
been an integral part of tribal food in the States of risk of Cardiovascular diseases (CVD).
Odisha, Madhya Pradesh, Jharkhand, Rajasthan, l Millet is generally consumed with legumes in India,
Karnataka, and Uttarakhand and are majorly grown in which causes mutual supplementation of protein,
Rajasthan, UttarPradesh, Gujarat, Madhya Pradesh, increases the amino acid content and enhances the
Haryana, Maharashtra and Karnataka. overall digestibility of protein.
l Millet is used for dual purposes as food as well as
BENEFITS OF MILLETS fodder. In this way, it contributes to national food
security and also maintains farming efficiency.
l Millets are capable of surviving the extreme climate
and degraded soil. In comparison to most fine cereals, l Wheat and paddy are thermally sensitive crops and
they have minimal obligation of water, fertilizers, and contribute to climate change. On the contrary, millets
pesticides. reduce the carbon footprint.
3
TYPES OF MILLETS
2.1 PEARL MILLETS (BAJRA)
The most extensively cultivated millet is pearl millet (Pennisetum glaucum, P.
typhoides, P.tyhpideum, and P. americanum). Large stems, leaves, and heads
characterise this summer cereal grass. In terms of farmed land and contributions to
food security in parts of Africa and Asia that can only produce limited amounts of
other crops, pearl millet is the most significant species of millet. Compared to other
millet such as sorghum or maize, it utilizes moisture more effectively. Condensed
panicles (spiked) measuring 10 to 150 cm in length, support the grain.Under
conditions of heat and drought, pearl millet has the highest yield potential of all
millets.Pearl millet can be beneficial in the process of weight loss as it is high in fiber
content and also give satiety as it takes a longer time to pass through the stomach to
the intestine. It has been found that due to its high fibre content risk of occurrence
of gall stone is low. Pearl millet had phosphorus and a rich source of calcium which
helps to attain peak bone density
TABLE 1: PEARL MILLET NUTRIENT PER 100 GMS
TABLE 2: PRODUCTION OF PEARL MILLET IN INDIA
4
2.2 SORGHUM (JOWAR) and P. americanum). Large stems, leaves, and heads
characterise this summer cereal grass. In terms of farmed land
Sorghum is a crop from the Gramineae family that is high in
and contributions to food security in parts of Africa and Asia
carbohydrates and has the scientific name Sorghum bicolor L.
that can only produce limited amounts of other crops, pearl
It is one of the staple crops for millions of semi-arid residents,
millet is the most significant species of millet. Compared to
it is also known as the “KING OF MILLETS’. Its main ingredient
other millet such as sorghum or maize, it utilizes moisture
is starch, which is digested more slowly than in other cereals
more effectively. Condensed panicles (spiked) measuring 10 to
and also has alow protein and fat digestibility. The onset of
150 cm in length, support the grain.Under conditions of heat
non-communicable diseases is significantly influenced by
and drought, pearl millet has the highest yield potential of all
oxidative stress and excessive free radical production The
millets.Pearl millet can be beneficial in the process of weight
expression of the phase II enzyme is controlled by sorghum-
loss as it is high in fiber content and also give satiety as it takes
derived phenolic chemicals. These operate as the body's
a longer time to pass through the stomach to the intestine. It
natural defense against oxidative stress by converting highly
has been found that due to its high fibre content risk of
reactive electrophilic species (RES)into harmless and
occurrence of gall stone is low. Pearl millet had phosphorus
excretable metabolites.The most extensively cultivated millet
and a rich source of calcium which helps to attain peak bone
is pearl millet (Pennisetum glaucum, P. typhoides, P.tyhpideum,
density
TABLE 3: SORGHUM NUTRIENT PER 100 GMS
TABLE 4: PRODUCTION OF SORGHUM IN INDIA
5
2.3 FINGER MILLETS (RAGI)
Another significant staple grain in Eastern Africa and Asia is finger millet (Eleusine
coracana), often known as ragi in India (India, Nepal).At the top of the stem, the plant
has many spikes or "fingers." The grains are tiny(1-2 mm in diameter). Finger millet
grains are rich in minerals, dietary fibre, polyphenols, and proteins. Finger millet,
which is rich in calcium plays an important role in growing children, pregnant women
as well as people suffering from obesity, diabetes and malnutrition. It contains high
amount of potassium for the proper functioning of the kidneys and brains and allows
the brain and muscles to work smoothly.
TABLE 5: FINGER MILLET NUTRIENT PER 100GMS
TABLE 6: PRODUCTION OF FINGER MILLETS IN INDIA
6
2.4 SMALL MILLETS
A. FOXTAIL MILLET(VARAGU)
Foxtail millet (Setaria italica L.) an annual grass plant, produces seeds that
possess health-promoting properties owing to its unique protein composition
containing a high content of essential amino acids.It is one of the earliest
cultivated crops, extensively grown in the arid and semi-arid regions of Asia
and Africa, as well as in some other economically developed countries of the
world where it is more commonly used as bird feed. Antinutrients like phytic
acid and tannin present in this millet can be reduced to undetectable amounts
by using the proper processing methods.Additionally, the millet is said to have
antioxidant, low-glycemic index, and hypolipidemic properties.
B. BARNYARD MILLET
Barnyard millet (Echinochloacrusgalli, E. colona), is a short duration crop that
can grow in adverse environmental conditions with almost no input and can
withstand various biotic and abiotic stresses. In addition to these agronomic
advantages, the grains are valued for their high nutritional value and lower
expense as compared to major cereals like rice, wheat, and maize. It contains a
rich source of protein, carbohydrates, fiber, and, most notably, micronutrients
like iron (Fe) and zinc (Zn) that are related to numerous health benefits. All
these features make barnyard millet an ideal supplementary crop for
subsistence farmers and also as an alternate crop during the failure of
monsoons in rice/major crop cultivating areas.
C. KODO MILLET
In India, Kodo millet (Paspalum scrobiculatum) grown mostly in the Deccan
region and the cultivation extends to the foothills of Himalayas. Kodo millet is
rich in dietary fiber and minerals like iron, antioxidant. The phosphorus
content in kodo millet is lower than any other millet and its antioxidant
potential is much higher than any other millet and major cereals, higher
amount of antioxidants helps against oxidative stress and maintain glucose
concentrations in type-2 diabetes. Kodo millet is useful in curing asthma,
migraine, blood pressure, heart attack and atherosclerosis, diabetic heart
disease and for postmenopausal in females.
D. PROSO MILLET
Proso-millet (Panicum miliaceum L.) is an underutilized crop which is highly
nutritious cereal grain used for human consumption, bird seed, and/or ethanol
production. Grains of proso millet are a rich source of vitamins (niacin, B-
complex vitamins, folic acid), minerals (P, Ca, Zn, Fe) and essential amino acids
(methionine and cysteine), starch, and phenolic compounds like antioxidants
and betaglucans. Seeds also contain components with healing benefits, which
decrease the level of low-density lipoprotein cholesterol in blood and injury
to the liver and high lecithin content which supports the neural health system
7
E. LITTLE MILLET
Little Millet (Panicum miliare) is one among the minor millets grown to a
limited extent all over India up to altitudes of 2100 m. It is a relative of proso
millet but the seeds of little millet are much smaller than proso millet. with
their low carbohydrate content, slow digestibility and low water-soluble gum
content. The complex carbohydrates, phenolic compounds, antioxidant
content present in them helps to prevent metabolic disorders like diabetes,
cancer, obesity etc.
TABLE 7: NUTRITIVE VALUES PER 100GMS
TABLE 8: PRODUCTION OF SMALL MILLET IN INDIA
8
3 M I L L E T P RO D U C T I O N
SCENARIO
3.1 MILLETS PRODUCTION OF INDIA
India is the largest producer of millets followed by Sudan and Nigeria. Millet production is concentrated mainly in
dry and arid regions where rainfall is low and erratic In India, millets are mostly cultivated in Karnataka, Andhra
Pradesh,Tamil Nadu, Maharashtra, Odisha, Madhya Pradesh, Rajasthan and Uttarakhand states. Rajasthan (87 % of
Bajra area), Maharashtra (75 %of sorghum area) and Karnataka (54 %of Ragi and 32 %of Bajra) occupy maximum
area of millets (Stanly and Shanmugam, 2013). Now a days, the productivity of millets is boosting through
technologies and high yielding varieties.
Table 9: Millets produced in India
Table10: Major Millets Production in India
9
3.2 MILLETS PRODUCTION OF WORLD
Developing countries produce and consume around 97% of the world's millets and only a small fraction comes from the rest
of the world.The average data of millet production of different continents indicated that Asia is the largest producer of millets
(13.2 Mt) followed by Africa (6.9 Mt), Europe (2.3 Mt), America (0.32 Mt), and Oceania (0.03 Mt). In Asia, millet production
concentrates mainly in India, China, and Nepal.With 37.5% of global output, India is the largest producer of millets followed by
Sudan and Nigeria. In India, millet production is concentrated mainly in dry and arid regions where rainfall is low and erratic.
The most widely produced millet is pearl millet, which is mainly grown in the states of Rajasthan, Uttar Pradesh, Gujarat,
Madhya Pradesh, and Haryana which accounts for 56% (9 Mt) of total millets production in India.
Africa contributes to a major share in global millets

production because millets are an important staple
food in larger part of the continent.The major millet
producing African countries are Niger, Nigeria,
Sudan, Mali, Ethiopia, Senegal, Burkina Faso etc. In
America, the United States is the major North
American millet producing country whereas in
South America it is dominated by Argentina. Millets
production in Europe is concentrated in the drier
regions of Eastern Europe and shares 90% of the
region.
TOP MILLET PRODUCING COUNTRIES
10
TABLE 11 WORLDWIDE PRODUCTION OF MILLETS
(in million tonnes)
11
4 . VA L U E A D D E D
PRODUCTS B ASKET
4.1 READY TO EAT PRODUCTS
Millet Flakes
4.2 READY TO COOK PRODUCTS
Millet Noodles
12
Gluten free pasta
13
5 . I N D I A ' S E X P O RT
OF MILLETS
14
6 . A U S T R I A ' S TOTA L I M P O RT
O F M I L L E T F RO M W O R L D
15
7. INTERNATIONAL STANDARDS FOR
MILLETS AND ITS VALUE ADDED PRODUCTS
7.1 CODEX STANDARD FOR WHOLE AND DECORTICATED

PEARL MILLET GRAINS CODEX STAN 169-1989
1. SCOPE
This standard applies to whole and decorticated pearl millet destined for human consumption which
isobtained from Pennisetum americanum L., Senegalese varieties “souna” and “sanio”.
2. DESCRIPTION
Definition of the product

Pearl millet grains shall be whole or decorticated and suitable dried if necessary. They shall have
thecharacteristics of the species Pennisetum americanum L.
Whole grains
These are grains of pearl millet obtained as such after proper threshing with no mechanical
treatment.
Decorticated grains
These are grains of pearl millet from which outer parts, amounting to 20–22% of the weight of
the whole grains have been removed in an appropriate manner using mechanical treatment (for
example, simple abrasion).
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
Quality factors – general

Pearl millet grains shall be safe and suitable for human consumption.
Pearl millet grains shall be free from abnormal flavours, odours, and living insects.
Pearl millet grains shall be free from filth (impurities of animal origin, including dead insects) in
amounts whichmay represent a hazard to human health.
Quality factors – specific
3.2.1 Moisture content 13% m/m max

Lower moisture limits should be required for certain destinations in relation to the climate,
duration of transport and storage. Governments accepting the Standard are requested to indicate
and justify the requirements in force in their country.
16
Definition of defects
Extraneous matter is vegetable matter, shrivelled grains (grains which have not reached normal
maturity), altered grains, etc.
Tolerances for defects
Extraneous matter – Whole pearl millet grains shall not have more than 2.0% of extraneous matter.
Decorticated pearl millet grains shall not have more than 0.5% of extraneous matter. Also, whole
and decorticated pearl millet grains shall be practically free from dirt, animal debris, mineral
particles and diseased grains.
4. CONTAMINANTS
Heavy metals
Pearl millet grains shall be free from heavy metals in amounts which may represent a hazard to
human health.
Pesticide residues
Pearl millet grains shall comply with those maximum residue limits established by the Codex
AlimentariusCommission for this commodity.
Adopted 1989. Revision 1995.
Mycotoxins
Pearl millet grains shall comply with those maximum mycotoxin limits established by the Codex
Alimentarius Commission for this commodity.
5. HYGIENE
It is recommended that the product covered by the provisions of this standard be prepared
and handled in accordance with the appropriate sections of the Recommended International Code
of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), and other Codes of Practice
recommended by the Codex Alimentarius Commission which are relevant to this product.
To the extent possible in good manufacturing practice, the product shall be free from objectionable
matter.
When tested by appropriate methods of sampling and examination, the product:
– shall be free from micro-organisms in amounts which may represent a hazard to health;
– shall be free from parasites which may represent a hazard to health; and
– shall not contain any substance originating from micro-organisms in amounts which may
represent a hazard to health.
17
6. PACKAGING
Pearl millet grains shall be packaged in containers which will safeguard the hygienic, nutritional,
technological, and organoleptic qualities of the product.
The containers, including packaging material, shall be made of substances which are safe and
suitable for their intended use. They should not impart any toxic substance or undesirable odour
or flavour to the product.
When the product is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed.
7. LABELLING
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged
Foods
(CODEX STAN 1-1985), the following specific provisions apply:
Name of the product
7.1.1 The name of the product to be shown on the label shall be “millet grains”, or
“decorticated millet grains”.
Labelling of non-retail containers
Information for non-retail containers shall either be given on the container or in accompanying
documents, except that the name of the product, lot identification and the name and address of
the manufacturer or packershall appear on the container. However, lot identification and the name
and address of the manufacturer or packer may be replaced by an identification mark, provided
that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
For checking the compliance with this Standard, the methods of analysis and sampling contained
in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions
in this Standardshall be used.
18
ANNEX
In those instances where more than one factor limit and/or method of analysis is given we
stronglyrecommend that users specify the appropriate limit and method of analysis.
Method of
Factor/Description Limit
analysis
APPEARANCE
Buyer Preference Visual Examination
brown, white or green
1 000 KERNEL WEIGHT None Defined
whole millet grains RANGE: 5.0 to 10.0 g
decorticated millet grains RANGE: 4.0 to 8.0 g
1 LITRE WEIGHT RANGE: 750 to 820 g None Defined
ASH
RANGE: 0.8 to 1.0% on a dry matter basis AOAC 923.03
decorticated millet grains
PROTEIN (N 5.7) MIN: 8.0% on a dry matter basis AOAC 920.87
DECORTICATION MAX: 20% None Defined
CRUDE FIBRE
whole millet grains RANGE: 3.0 to 4.5% on a dry matter basis ISO 5498:1981
decorticated millet grains MAX: 2.0% on a dry matter basis
FAT AOAC 945.38F;
whole millet grains RANGE: 3.5 to 6.0% on a dry matter basis 920.39CISO
5986:1983
decorticated millet grains RANGE: 2.0 to 4.0% on a dry matter basis
19
7.2 STANDARD FOR PEARL MILLET FLOURCXS 170-1989
1. SCOPE
This Standard applies to flour destined for direct human consumption which is obtained from
pearl millet
Pennisetum americanum L., Senegalese varieties “souna” and “sanio”.
This Standard does not apply to grits or coarse grain obtained from pearl millet.
2. DESCRIPTION
The flour is the product destined for human consumption which is obtained from pearl millet
grains (Pennisetum americanum L.) through a process of industrial milling during which the germ is
removed to a large extent and the endosperm is reduced to a sufficiently fine powder.

Pearl millet flour shall be safe and suitable for human consumption.
Pearl millet flour shall be free from abnormal flavours, odours, and living insects.
Pearl millet flour shall be free from filth (impurities of animal origins, including dead insects) in

Moisture content 13.0% m/m max
duration oftransport and storage.
4. CONTAMINANTS
Heavy metals
Pearl millet flour shall be free from heavy metals in amounts which may represent a hazard to
human health.
Pesticide residues
Pearl millet flour shall comply with those maximum residue limits established by the Codex
Mycotoxins
Pearl millet flour shall comply with those maximum mycotoxin limits established by the Codex
20
5. HYGIENE
It is recommended that the product covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC
1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission
which are relevant to this product.
matter.
- shall be free from micro-organisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from micro-organisms in amounts which may
6. PACKAGING
Pearl millet flour shall be packaged in containers which will safeguard the hygienic, nutritional,
suitable for their intended use.They should not impart any toxic substance or undesirable odour
7. LABELLING
In addition to the requirements of the General Standard for the Labelling of Prepackaged
Foods
(CXS 1-1985), the following specific provisions apply:
Name of the product
The name of the product to be shown on the label shall be “pearl millet flour”.

the manufacturer or packer shall appear on the container. However, lot identification and the
name and address of the manufacturer or packer may be replaced by an identification mark,
provided that such a mark is clearly identifiable with the accompanying documents.
21
ANNEX
Factor/Description Limit Method of analysis
PARTICLE SIZE None Defined
 fine flour MIN: 100% shall pass through a 0.5 mmsieve
 medium flour MIN: 100% shall pass through a 1 mmsieve
ASH RANGE: 0.8 to 1.0% on a dry matterbasis AOAC 923.03
PROTEIN (N x 5.7) MIN: 8.0% on a dry matter basis AOAC 920.87
FAT MAX: 5.0% on a dry matter basis AOAC 945.38F; 920.39CISO 5986:1983
CRUDE FIBRE MAX: 1.5 m/m on dry matter ISO Standard 5498:1981 (Type IMethod)
Modern Cereal Chemistry, 6th Ed. D.W.

Kent-Jones and A.J. Amos (Ed.), pp.
COLOUR RANGE: 18 to 30 Kent-Jones units
605–612, FoodTrade Press Ltd, London,
1969
Conform with Legislation of the Countryin

FOOD ADDITIVES None Defined
Which the Product is Sold
22
7.3 STANDARD FOR SORGHUM GRAINSCXS 172-1989
Adopted in 1989. Revised in 1995. Amended in 2019.
1. SCOPE
This Standard applies to sorghum grains as defined in Section 2, for human consumption; i.e., ready
for its intended use as human food, presented in packaged form or sold loose from the package
directly to the consumer. It does not apply to other products derived from sorghum grains.
2. DESCRIPTION
Definition of the product
Sorghum grains are whole or decorticated grains obtained from species of Sorghum bicolor (L.)
Moench. They may be suitably dried if necessary.
Whole sorghum grains

These are sorghum grains obtained as such after a complete threshing without any further
treatment.
Decorticated sorghum grains

These are sorghum grains from which the external casings and whole or parts of the germ have
been removed in an appropriate manner, using mechanical treatment.

Sorghum grains shall be safe and suitable for human consumption.
Sorghum grains shall be free from abnormal flavours, odours, and living insects.
Sorghum grains shall be free from filth (impurities of animal origin, including dead insects) in
Moisture content 14.5% m/m max
duration of transport and storage.
Definition of defects
The product shall have not more than 8.0% total defects including extraneous matter, inorganic
extraneous matter, and filth as contained in the standards and blemished grains, diseased grains,
broken kernels, and other grains as contained in the Annex.
Extraneous matter is all organic and inorganic material other than sorghum, broken kernels,
other grains and filth. Extraneous matter includes loose sorghum seedcoats. Sorghum grains shall
23
have not more than 2.0% extraneous matter of which not more than 0.5% shall be extraneous
inorganic matter.
Filth is impurities of animal origin including dead insects (0.1% m/m max).
Toxic or noxious seeds
The products covered by the provisions of this standard shall be free from the following toxic or
noxious seeds in amounts which may represent a hazard to human health.
– Crotolaria (Crotalaria spp.), Corn cockle (Agrostemma githago L.), Castor bean (Ricinus
communis
L.) Jimson weed (Datura spp.), and other seeds that are commonly recognized as harmful to
health.
Tannin content
(a) For whole sorghum grains, the tannin content shall not exceed 0.5% on a dry matter basis.
(b) For decorticated sorghum grains, the tannin content shall not exceed 0.3% on a dry matter basis.
4. CONTAMINANTS
Heavy metals
Sorghum grains shall be free from heavy metals in amounts which may represent a hazard to
human health.
Pesticide residues
Sorghum grains shall comply with those maximum residue limits established by the Codex
Mycotoxins
Sorghum grains shall comply with those maximum mycotoxin limits established by the Codex
5. HYGIENE
It is recommended that the product covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC
1-1969) and other Codes of Practice recommended by the Codex Alimentarius Commission
which are relevant to this product.
matter.
– shall be free from micro-organisms in amounts which may represent a hazard to health;
– shall be free from parasites which may represent a hazard to health; and
24
– shall not contain any substance originating from micro-organisms in amounts which may
6. PACKAGING
Sorghum grains shall be packaged in containers which will safeguard the hygienic, nutritional,
suitable for their intended use.They should not impart any toxic substance or undesirable odour
7. LABELLING
In addition to the requirements of the General Standard for the Labelling of Prepackaged
Foods
(CXS 1-1985), the following specific provisions apply:
Name of the product

The name of the product to be shown on the label shall be “sorghum grains”.

25
ANNEX
Factor/Description Limit Method of analysis
COLOUR Buyer Preference Visual Examination
 white, pink, red, brown, orange, yellow,or any

mixture of these colours
 abnormal colour. Grains whole naturalcolour

has been modified by bad weather condi-
tions, contact with the ground, heat, and
excessive respiration.These grains may be
dull, shrivelled, swollen, puffed, or bloated in
appearance
AOAC 923.03
ICC No. 104/1 (1990) Method for the
determination of ash in cereals and
ASH MAX: 1.5% on a cereal products (Ashing at 900oC) (Type
 decorticated sorghum grains dry matter basis I method)
– or –
ISO 2171:1980 cereals, pulses andde-
rived products
ICC 105/l (1986) Method for the De-
termination of Crude Protein in Cereals
and Cereal Products for Food and for
MIN: 7.0% on a
PROTEIN (N x 6.25) Feed using seleniumcopper catalyst
dry matter basis
(Type I method)
– or –
ISO 1871:1975
AOAC 945.38F; 920.39C

MAX: 4.0% on a – or –
FAT
dry matter basis ISO 5986:1983 – animal feedingstuffs –
Determination ofDiethyl Ether Extract
ICC 113
Determination of Crude Fibre Value
(Type I)
– or –
CRUDE FIBRE Buyer Preference
ISO 6541 (1981)
Agricultural food products determina-
tion of crude fibre content-modified
Scharrer method
DEFECTS (Total) Visual Examination
 blemished grains. Grains which are insect of
vermin damaged, of abnormal colour, sprout- MAX: (Total)8.0%1
ed, diseased, or otherwisematerially damaged
 diseased grains. Grains made unsafefor hu- MAX: 3.0% of
man consumption due to decay, which diseased
26
Factor/Description Limit
Method of analysis - Visual Examination

moulding, or bacterial decomposition, orother causes that may
be noticed without having to cut the grains open to examine
them
 insect or vermin damaged grains. Kernels with obvious wee-
vil-bored holesor which have evidence of boring or tunnelling,
indicating the presence of insects, insect webbing or insect
refuse,or degermed grains, chewed in one or more than one
grains must notexceed 0.5%
part of the kernel which exhibit evident traces of an attack by
vermin
 grains having an abnormal colour. Grains whose natural colour
has been modified by bad weather conditions, contact with the
ground, heat, and excessive respiration. These grains maybe dull,
shrivelled, swollen, puffed, or bloated in appearance
 sprouted grains. Grains exhibitingobvious signs of sprouting MAX: 5.0%
 frost-damaged grains. Grains which aredamaged by frost and
may appear bleached or blistered and the seed coatmay be
peeling. Germs may appear dead or discoloured
 broken kernels. Sorghum and pieces ofsorghum which pass
MAX: 1.0%
through a 1.8 mm round-hole sieve
 other grains which are edible grains, whole or identifiable bro-
kens, other thansorghum (i.e., legumes, pulses and other edible
cereals)
27
7.4 CODEX STANDARD FOR SORGHUM FLOUR CODEX
STAN 173-1989 (Rev. 1 - 1995)
The Annex to this standard contains provisions which are not intended to be applied within the meaning
of the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius
1. SCOPE
This Standard applies to sorghum flour destined for direct human consumption as defined in
Section 2.1 below.
This Standard does not apply to grits or meal obtained from Sorghum bicolor (L.) Moench.
2. DESCRIPTION
Sorghum flour is the product obtained from grains of Sorghum bicolor (L.) Moench through a
process of industrial milling during which the seed coat is removed and the germ is removed to a
large extent and the endosperm is comminuted to a suitable degree of fineness.
Quality Factors - General

Sorghum flour shall be safe and suitable for human consumption.
Sorghum flour shall be free from abnormal flavours, odours, and living insects.
Sorghum flour shall be free from filth (impurities of animal origin, including dead insects) inamounts
which may represent a hazard to human health.
Quality Factors - Specific

Moisture Content - 15.0% m/m max.
duration of transport and storage. Governments accepting the Standard are requested to indicate
and justify the requirements in force in their country.
Tannin Content
The tannin content of sorghum flour shall not exceed 0.3% on a dry matter basis.
4. CONTAMINANTS
Heavy Metals
Sorghum flour shall be free from heavy metals in amounts which may represent a hazard to
human health.
28
Pesticide Residues
Sorghum flour shall comply with those maximum residue limits established by the Codex
Mycotoxins
Sorghum flour shall comply with those maximum mycotoxin limits established by the Codex
5. HYGIENE
It is recommended that the product covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of
Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985), and other Codes
of Practice recommended by the Codex Alimentarius Commission which are relevant to this
product.
matter.
- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms in amounts which may
6. PACKAGING
Sorghum flour shall be packaged in containers which will safeguard the hygienic, nutritional,
suitable for their intended use. They should not impart any toxic substance or undesirable
odour or flavour to the product.
7. LABELLING
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 1-1985, Rev.1-1991, Codex Alimentarius Volume 1A), the following specific
provisions apply:
Name of the Product

The name of the product to be shown on the label shall be “sorghum flour.”
29
Labelling of Non-Retail Containers

ANNEX
strongly recommend that users specify the appropriate limit and method of analysis.
FACTOR/DESCRIPTION LIMIT METHOD OF ANALYSIS

MIN: 0.9% on a dry matter AOAC 923.03 ICC 104/1 - Method for the
basis determination of ash in cereals and cereal
- and products (Ashing at 900oC) (Type I Method)
ASH - - or -
MAX: 1.5% on a dry matter ISO 2171:1980 - Cereals, pulses, and derived
basis products - Determination of ash
ICC 105/1 (1986) - Method for the
Determination of Crude Protein in Cereals
and Cereal Products for Food and for Feed
using selenium copper catalyst (Type II
MIN: 8.5% on a dry matter method)
PROTEIN (N x 6.25)
basis
- or
ISO 1871:1975
MIN: 2.2% on a dry matter
basis AOAC 945.38F; 920.39C
- and - or -
CRUDE FAT
-
ISO 5986:1983 - Animal feedstuffs -
MAX: 4.7% on a dry matter Determination of Diethyl Ether Extract
basis
ICC 113:1972 - Determination of Crude
Fiber Value (Type I method)
MAX: 1.8% on a dry matter - or -

CRUDE FIBER
basis
ISO 6541:1981 - Agricultural food
products - Determination of Crude Fiber
Content - Modified Scharrer Method
Colorimetric Method of Kent Jones using
COLOUR RANGE: 18 to 30 units
Martincolor grader. In “Modern
30
FACTOR/
LIMIT METHOD OF ANALYSIS
DESCRIPTION
Cereal Chemistry”, 6th ed. 1967,
edited by Kent Jones-Amos,
published by Food Trade Press Ltd.,
London, U.K. (Type I Method)
MIN: 100% of flour shall
pass through a sieve the
AOAC 965.22 (Type I method with
PARTICLE SIZE dimensions of the mesh
sieve specifications as in ISO 3310/l -
(GRANULARITY) beingdiameter of 0.5 mm for
1982 Test sieves)
“fine” flour and a diameter
of 1 mm for “medium” flour
31
87 . L I S T O F
E X P O RT E R S
16
32
33 17
34 18
19 35
36 20
21 37
38 22
23 39
40 24
25 41
9. List of New Entrepreneurs / Start ups
S. No. Name of the Promoter Name of the Company Contact
1 Ms. Sowmya Mandarapu Millenova foods 7989586619
Doctor Millets Agro industries
2 Dr. Manikyam Gupta 9000501999
Pvt. Ltd.
3 Mr. Surya Prakesh Reddy Nfp tech 9177790371
4 Ms. G. Sunitha Vsp nutribite 7702708435
5 Ms. Bindu Gouri Kottaram G -tree agro tech pvt.ltd 8012911222
6 Ms. Shruti Ajmera Reddy Hapup & Sattva life food 9833736670
7 Mr. Arnab Guha Impeccable innovations pvt ltd 9611186720
8 Mr. Chakravarthy Lippia pvt.ltd. 9666000888
9 Chandra Sekhar Ready Sri Avani Agro foods 9299650923
10 Nelluri Samanthakamani S m millets 8099266166
11 Nupur jha Tasty Tribe pvt ltd 7388692354
12 Raghunatha Reddy Chinta Sreelatha foods pvt ltd 9391207441
13 Rahul Kumar Singh Millet break pvt ltd 9160507826
14 Razia Begum Rainbow Millet foods 7989295427
15 V Aruna Rashmi millets 9640403563
16 Mr. Kiran Ventrapragada Greenblaze energy p. Ltd. 7013243771
17 Ms Sharon Pradeep My millets 9966212211
18 Mr.Vijay Kumarx Kamakshi fresh 8367555633
19 Mr. Karthick Vinoth G. Ayusmat foods 9943949350
20 Mr. Srirama K. Kalasani Millet recipes 9550192198
21 Ms Ranjeetha Uggu 9032321146
22 Mr. Naveen K. N&p agro the social contact 6303948745
23 Mr. Shreepad Kulkarni Jobara Foods P. Ltd. 7720011857
24 Mr. J.P. Rao Food xprs 9949778075
25 Mr. Isaiah Uprise enterprises 8801818234
26 Mr.Velliangiri Velpa agro foods 9080705390
27 Ms Reshma Thakur Ishaan enterprises 8333859601
28 Dr. Ponakala Koteshwara Rao Yummilet/amanhealth 9849235745
29 Mr. Jitendra Sinha Sai sustainable agro 9967343996
30 Mr. Pragjnanand Avinashh 9052427070
31 Mr. Surya Prakashreddy Nfp tech services p. Ltd. 7299997993
32 Ms OG Ushasri/Dr. B. Reddy Millet marvels/sai rag.con. 9000929999
33 Mr. D. Mahipal Reddy Dmr food products 6366611126
34 Ms Krishnaa Kantthawala Smart foods 9284638220
35 Ms Nupur Jha Tasty tribe pvt. Ltd. 9223287725
36 Mr. Chinta Raghunatha Reddy Sri sai balaji foods 8099266166
42
37 Mr. Aman Sharma Dos and Company 9799999067
38 Mr. Gunasekhar K. Tasty leaf millets 9625462927
39 Mr. Syambabu Vajjavarapiu Millet chef 8309836912
40 Sahil Jain Mighty millets 9922934562
41 Dr. Peddi Rama Rao Greentatva agri-tech llp 9391005610
42 Dr. Neelambika T. Meti Phytorich fine foods pvt. Ltd. 9561242630
43 Dr. Archana K M Vinessence 9483110639
44 Amit Gupta Native roots 9650061356
45 R Prasant Sampige 9945851391
46 Mr.Vinayak Ishta café 9972314007
47 Meghana Narayan(slurrp farm) Slurrp farm 9582852285
48 Anoop Aggarwal Green earth processors 9356022767
9705555360,
49 Ranga Rao Thadakamalla 360 super food
9848638412
50 K V Rama Subba Reddy Sattva millets & foods 9871433533
51 Pratiksha Birole Adi mantra foods 9823435332
52 Akash Reddy Gmrk foods
53 Ms. Sridevi Samruddhi-sri datta foods 7032478688
54 Mamta Khemka 7506734469
55 Pulla Sheeba John Elim Sweets and Snacks 9494875167
56 Venkatesham Puram Vasavi wheels 9912772635
57 Uday Kumar Sinha Agroshroom pvt. Ltd. 9334816331
58 Dr. SUCHETHA, N.M Nirogi agro-foods ltd., mysore 9343860523
8019945132 /
59 Thirumal Reddy Nutricroft foods pvt ltd
9347776437
60 Jaisri Jaisri FPC 9960579679
61 Utti Narasimhulu Chamlur nature foods LLP 8421111279
62 Gaurav wasade Aumeka organica 9382942288
63 Babita Ingewar Datar Datar delights 8208030720
64 Dr. Anjali Sharma Millet magick 9342674406
Anula agricultural
65 Supriya Uttamrao More 9315940284
development venture pvt ltd
66 Dr. Sushma Appaiah Salutary nutryfoods 9324611356
Renergizr industries private
67 Himanshu Gupta 9972303050
limited
68 Gautam Dandekar Aqua engineering 8374218009
Rejuvinating wellness foods
69 Ashwini Rao 9999074331
(Might change in actual)
70 Ponugoti sandhya rani Jaidithya millets and foods llp
71 MS. Keerthi Mtk nature foods 7656969030
72 Srikanth N R 9885641412
73 Nollu shanthi Nutri honey flakes 9701688173
43
74 Aruna Reddy Millets value addition unit 9443443624
75 K Saritha Ameya millets kitchen
Navadha nutraceutical
76 Dr.Sangeetha Arumugam 7405828476
products
77 Priyaben Soni Supersmartfood 7330470904 /
78 Kinjalben Jigar kumar Milletmix food specialities co 939887112
I have not registered any firm
79 D Sushma yet, the existing business runs 9059595294
on my name, Sushma foods
80 Bashetti Swapna Adilabad millets hub 7841912011
Nature’s aura- food &
81 Pratiba Kale
beverages
Wonder eat Food Products
82 Hemlata Ganesh Bhatkhande 9420688701
LLP
83 E Kiran Kumar Harika foods 9246766887
84 Shubhangi Singh Fevolution private limited 9.19999E+11
85 Uppalapati Balakrishna Millet shots 9550105023
86 Kavitha Dev Samarpann nature farms 9302616888
87 Sathyanarayanan Raman AA Enterprises and foods 9840709865
88 Vivek Mehra Kaanchi the fashion people 9815040666
89 Mrs.Vidya Joshi Millets treat health foods 7972011732
90 Raghu Pajjuri Hbn agri exim pvt ltd 9391117666
91 Vellanki. Kalyan Chakravarthy Ashna paustika llp 9177922221
Hope blessing enterprises pvt.
92 Philip Ratnam 9810764222
Ltd.
93 Satyam Bhandari Heart in hills private limited 8077532798
Banyan roots organics private
94 Rohit Jain 9783223520
limited
B r medical research and
95 Banu Priya software solutions (opc) 7075781411
private limited
Nutraceutical rich organic
96 Ravindher Singh 9958741378
india private limited
97 Jay Kumar Jaykas foods 97316 97135
98 Mr. Ajay Bhuwalka Urban monk private limited
99 G Ayyappadasan Vishra agrosales 6379084691
100 Sharmila Oswal Basillia organics p ltd 9730350000
Chennai chettnad products p
101 I. Syed Sajan 9444014768
ltd
102 Anees Begam Akn foods p ltd 9444611707
103 Aprpit Agarwal Arch foods 9105105555
104 Jadhav Chandra Shekar Inner being wellness p ltd 9849489799
44
105 Katakam Santhosh Pravista naturals llp 9603455430
106 Pallavi Upadhyaya Sakala N 9212791107
107 Mr. Soma Shekar (Ceo) Adithi millets & organics 7386874239
Neutraceutical Rich Organic
108 Mrs. Ravindra 9452787868
India Pvt.ltd
109 Mr. Rahul Jain (MD) Foodaids 9868220248
Purandar krushikanya farmer
110 Suchita Nigade 8830802582
producer company limited
Sur basant overseas private
111 ASHISH JAIN 9300704433
limited
112 Akshay Subhash Kalaskar Melita agro industries 7767869693
SHAMBHULAL H
113 A a agro 9322177127
BHANUSHALI
NAVIN CHANDRA
114 Nathubhai cooverji and sons 9833223669
NATHUBHAI
115 AANSHUL AGRAWAL Simosis international 9321090004
116 JOSHI Rishi foods 9892449292
117 MR. SANDEEP SINGH Btl herbs and spices pvt ltd 2227842949
118 Janhavi Deshmukh Lyclia agrofresh private limited 9619606187
119 Jitendra Patel Agistin biotech pvt. Ltd. 40050368
Sapthasathi organic agriculture
120 SURENDRA KUMAR TIWARI 9753836265
project
Fortigo agro solutions private
121 Mr. Jant
limited
Saran agriculture and organic
122 Mr. Fakahar Ali Khan 9472826119
skill india pvt ltd
Mileto-g - aaharam
123 Mr. Rakesh Singh 9617022999
innovations
Tm krishiyug inovatives pvt.
124 Mr. Tarun Kumar Sahu 9165522096
Ltd
125 Mr. Piyush Tiwari 81220751111
126 Ms. Prathiba Bhumisha organics 9617435709
127 Mr. Ravi patel Krishi vikas 9552597322
+91 755 493 1357
128 Mr. Dinesh Kumar VM Vanabandhu nrms pvt.ltd
+91 947 930 6997
Bhoomgaadi organic farmer’s
129 Mr. Akash Badve 9406489449
producer company limited ,
130 Mr. Sudhanshu Agarwal Amrutulya farms 8889388809
Saag sabji utpadak evam
131 Mr. Santhosh Khare vipanan sahakari samiti 9826161329
maryadit, aroud
45
Paraswada kisan producer
132 Mr. Anandra patidar 9407009694
company limited
Saahas india producer
133 Mr. Mohith surbey 8516805175
company ltd.
Dr.Ravindra
134 E-fasal 9425166766
Founder
135 Mr. Dwaraka Singh Ised 7694009751
Smt. Geeta Singh,Research
136 Kvk,dindori 9981166789
Associate
137 Dr. Anjali Sharma Millet Magick 9342674406
138 Dr. Sushma Appaiah Salutary Nutryfoods 9324611356
139 MS. Keerthi MTK Nature Foods 7656969030
140 K Saritha Ameya Millets Kitchen
141 Sathyanarayanan Raman AA Enterprises and foods 9840709865
142 G Ayyappadasan Vishra Agrosales 6379084691
143 Sharmila Oswal Basillia Organics P Ltd 9730350000
Chennai Chettnad Products
144 I. Syed Sajan 9444014768
P Ltd
145 Anees Begam AKN Foods P Ltd 9444611707
146 Aprpit Agarwal Arch Foods 9105105555
147 Jadhav Chandra Shekar Inner Being Wellness P Ltd 9849489799
148 Ruchika MILLET AMMA 9742133789
149 Abhishek Basin Organic Belly 9759999510
150 Hemant Rastogi ACL Foods 8800300490
151 Govindjee Govindjee 9079002340
46
10. LIST OF FARMER PRODUCER
ORGANIZATIONS OF MILLETS
47 47
48
49 49
50 50
51 51
52 52
53 53
54 54
55 55
56 56
57 57
58 58
59 59
60 60
61 61
6262
63 63
6464
65 65
6666
67 67
10.List of Importers/Super markets/
11.
Hyper market/Retail Chain of AUSTRIA
11. Indian Mission in Austria

12.
68 52
APEDA HEADQUARTER
Address: Agricultural and Processed Food Products Export Development Authority
(APEDA) 3 rd Floor, NCUI Building 3, Siri Institutional Area, August Kranti Marg,
(Opp. Asiad Village), New Delhi - 110 016, India
Phone: 91-11-41486013, 20863919, 20867008, 20867007
E-mail: headq@apeda.gov.in
REGIONAL OFFICES
MUMBAI BENGALURU
Address: Agricultural and Processed Food Products Export Development Address: Agricultural and Processed Food Products Export Development
Authority (APEDA) Authority (APEDA)
4 th Floor, Unit No. 3 & 4 , Banking Complex Bldg. No.II, Sector 19/A, Vashi 1 st Floor, Beeja Bhavan, Bellary Road, Hebbal, Bengaluru - 560024
New Mumbai-400705 Phone: +91- 080 - 29731200, 080 - 29731206, 080-23419272
Phone: +91- 022-27840949, 27845442, 27840350 E-mail: ravindra@apeda.gov.in;
Fax: +91- 022-27842273
E-mail: ravindra@apeda.gov.in
KOLKATA TELANGANA
Mayukh Bhawan, 4 th Floor, Bidhan Nagar (Salt Lake), Kolkata - 700091 (W.B.), Room No. 908, 9 th Floor, C.G.O. Towers, Kavadiguda, Secunderabad – 500080
Landmark- Near Bikash Bhawan, Salt Lake Phone: +91- 040-24745940, 2474594
Phone: +91- 033-23378363 E-mail: udharmarao@apeda.gov.in
Fax: +91- 033- 40669291
E-mail: sandeep@apeda.gov.in
GUWAHATI AHMEDABAD
Housefed Complex, West End Block Building, 4 th Floor, Beltola-Basistha Mardia Plaza, A-wing, 6 th floor, CG Road, Near National Handloom
Road, Dispur,Guwahati, Corporation, Ahmedabad, Gujarat
Assam Pin: 380006
Pin - 781006 Phone: 079 - 35333479
Phone: +91- 0361-2221485 E-mail: harpreet@apeda.gov.in, apedaahm@apeda.gov.in
E-mail: sunita@apeda.gov.in
VARANASI CHANDIGARH
Authority Authority (APEDA)
(APEDA) Plot No. 2A, Sector 28-A, Madhya Marg Chandigarh-160002
Horticulture Compound, Near Collectorate,Infront of Circuit House Phone: +91- 0172- 4640128
Kuchahari, Varanasi,221002 E-mail: csdudeja@apeda.gov.in, apedachd@apeda.gov.in
Phone: +91- 0542-2979288
E-mail: cbsingh@apeda.gov.in, povaranasi@apeda.gov.in
BHOPAL CHENNAI
3 rd Floor, Central Warehousing Corporation 75 Arera Hills, Opp: Kendriya II nd floor, Tamil Nadu State Marketing Board Building; CIPET , Thiru Vi Ka
Vidyalay No -1, Bhopal, Madhya Pradesh- 462011 Industrial Estate Guindy Chennai- 600032
Phone: +91- 0755-4700764 Phone: +044-29500249
E-mail: saurav@apeda.gov.in, apedabho@apeda.gov.in E-mail: shobana@apeda.gov.in
KOCHI TRIPURA
Room No. 4 C, 4 th Floor, ‘Sugandha Bhavan’, Office of Spices Board, N.H.By Ground Floor, Directorate of Horticulture & Soil Conservation, Govt. of
Pass, Palarivattom. P.O Kochi- 682025, Kerala, India Tripura
Phone: +91- 11-20863871 Paradise Chowmahani, Agartala-799001
E-mail: simi@apeda.gov.in, apedakochi@apeda.gov.in Phone: +91-0361-2221485
E-mail: sunita@apeda.gov.in
SRINAGAR JAMMU
1 st Floor, Room No. 211 & 212, Old Building (Directorate of Agriculture) 1 st Floor, Room No. 3 & 4, Agriculture Extension Building (Directorate of
Agriculture Complex, Lal Mandi, Srinagar-190007 Agriculture)
UT of Jammu and Kashmir Gole Pully, Talab Tillo, Jammu-180002
Phone: +91-0194-3512459 UT of Jammu and Kashmir
E-mail: dprasad@apeda.gov.in, Phone: +91-0191-2955645
apedasrinagar@gmail.com E-mail: dprasad@apeda.gov.in, apedajammu@gmail.com
LADAKH
Address: Agricultural and Processed Food Products Export Development

Authority (APEDA)
District Industries Centre Leh, Near District Court, Skampari, Leh 194101
UT of Ladakh
Phone: +91-11-49076237
E-mail: dprasad@apeda.gov.in, apedaladakh@gmail.com

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2. INDIAN VARIETY OF MILLETS

3. INDIAN MILLET PRODUCTION SCENARIO

4. VALUE ADDED PRODUCTS BASKET

5. INDIA’S EXPORTS OF MILLET

6. ALGERIA TOTAL IMPORT OF MILLET FROM WORLD

7. INTERNATIONAL STANDARDS FOR MILLETS AND ITS VALUE

8. LIST OF INDIAN MILLETS EXPORTERS

9. LIST OF NEW ENTREPRENEURS / START UPS

10. LIST OF FARMERS PRODUCERS ORGANIZATIONS (FPOS) OF

11. LIST OF IMPORTERS/SUPERMARKETS/ HYPERMARKET/ RETAIL

12. INDIAN MISSION IN AUSTRIA

TABLE 1: PEARL MILLET NUTRIENT PER 100 GMS

TABLE 2: PRODUCTION OF PEARL MILLET IN INDIA

TABLE 3: SORGHUM NUTRIENT PER 100 GMS

TABLE 4: PRODUCTION OF SORGHUM IN INDIA

TABLE 5: FINGER MILLET NUTRIENT PER 100GMS

TABLE 6: PRODUCTION OF FINGER MILLETS IN INDIA

TABLE 7: NUTRITIVE VALUES PER 100GMS

TABLE 8: PRODUCTION OF SMALL MILLET IN INDIA

Table 9: Millets produced in India

Table10: Major Millets Production in India

Africa contributes to a major share in global millets

TOP MILLET PRODUCING COUNTRIES

4.2 READY TO COOK PRODUCTS

7.1 CODEX STANDARD FOR WHOLE AND DECORTICATED

Definition of the product

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

Quality factors – general

3.2.1 Moisture content 13% m/m max

Name of the product

8. METHODS OF ANALYSIS AND SAMPLING

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

Quality factors – general

Quality factors – specific

Labelling of non-retail containers

8. METHODS OF ANALYSIS AND SAMPLING

Factor/Description Limit Method of analysis

PARTICLE SIZE None Defined

 fine flour MIN: 100% shall pass through a 0.5 mmsieve

 medium flour MIN: 100% shall pass through a 1 mmsieve

ASH RANGE: 0.8 to 1.0% on a dry matterbasis AOAC 923.03

PROTEIN (N x 5.7) MIN: 8.0% on a dry matter basis AOAC 920.87

Modern Cereal Chemistry, 6th Ed. D.W.

Conform with Legislation of the Countryin

Whole sorghum grains

Decorticated sorghum grains

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

Name of the product

Labelling of non-retail containers

8. METHODS OF ANALYSIS AND SAMPLING

Factor/Description Limit Method of analysis

COLOUR Buyer Preference Visual Examination

 white, pink, red, brown, orange, yellow,or any

 abnormal colour. Grains whole naturalcolour

AOAC 945.38F; 920.39C