Value Addition & Market Linkages in Millets – A success story from

Nutrihub
 The government renamed jowar, bajra, ragi and other millets as “Nutri Cereals”, since they are the powerhouse of
nutrient, dispensing with the nomenclature “coarse cereals”.

 The move is aimed at removing a lingering perception that these grains are inferior to rice and wheat, even as their
health benefits are larger.

 Millets hold great potential in contributing substantially to food and nutritional security of the country and thus
they are not only a powerhouse of nutrients, but also are climate resilient crops and possess unique nutritional
characteristics, the government said.
Hon’ble Prime Minister highlights the importance of millets
Source: Indian Food Composition Tables, 2017, National Institute of Nutrition
 JOWAR OR SORGHUM
(Sorghum bicolor)

PEARL MILLET / BAJRA

(Pennisetum typhoides)

FINGER MILLET / MANDUA / RAGI

(Eleusine coracana)
 LITTLE MILLET / KUTKI / SAMA
(Panicum sumatrense)

FOXTAIL MILLET / KANGANI

(Setaria italica), KODO MILLET
(Paspalum
scrobiculatum)

BARNYARD MILLET /
BROWN TOP MILLET or korale JHANGORA /
(Brachiaria ramosum) SAWAN
(Echinochloa
frumentacea)

PROSO MILLET / CHEENA

(Panicum miliaceum)
 2.1
3.3 %
Small Millets
%
Small Millets
7.3 34.9 10.2 27.6
%
Ragi %
Sorghum
%
Ragi %Sorghu
m

54.5 60.0
%Bajra %Bajra

AREA
PRODUCTION
Percent Contribution of India to World Millet Production

Source: IIMR estimate based on FAO/DES-GOI data

 28
%
India is currently the fifth largest exporter of
millets in the world, with exports increasing at
43 3% CAGR over last five years at 2020
Other %
s 2022
Millet market is projected to reach $ 12
Indi billion from $ 9 billion in 2019

a
17
% 12% Gaining prominence in Europe and North
America due to gluten-free and hypoglycemic
China properties
Nige
r
 QUINQUENNIAL MEAN AREA, PRODUCTION & YIELD OF MILLETS IN INDIA

Green
Before Revolutio
Green n period
Revolutio
n

• Area under Millets decreased (56% ) and shifted to other
crops because of procurement provision & enhancement in
irrigated area
• But productivity has significantly increased (228%) due to
adoption of new high yielding varieties & hybrids
• Up to 1965-70: Millets were 20% of total food grain basket, now they
contribute to 6% of food basket
• Post Green Revolution: Now Food is dominated by rice & wheat.
Resources are declining. There is need to promote climate resilience
millets & mainstream them to food & nutrition.
 Supply Side • Was only a Domestic Crop and Low Profitable
• Lack of Input Subsidies and Price Incentives
• No processing technologies including primary processing,
what to talk about secondary processing

Demand Side
• Thus, indigenous foods were forgotten. Millets are no exception to this.
• Lack of convenience
• Unexploited nutritional merits
• Lack of awareness
• Changes in the Indian Lifestyle, including food habits

• Subsidized supply of fine cereals through PDS

• After the Green Revolution of 1970’s, Millets declined due
to the support to rice and wheat policies from state.
Policy Side
States Millets
Andhra Pradesh Jowar/Foxtail
Chhattisgarh Kodo Millet/Kutki
Gujarat Bajra
Haryana Bajra
Jharkhand Jowar/Ragi
Karnataka Jowar/Ragi
Kerala Ragi/Little Millet
Madhya Pradesh Kodo Millet/Kutki
Maharashtra Ragi/Jowar
North Eastern
Small Millets
States
Odisha Ragi/Little Millet
Punjab Little Millet/Foxtail
Millet
Rajasthan Bajra/Sorghum
Tamil Nadu Bajra/Small Millets
Telangana Jowar/Foxtail Millet
Uttarakhand Ragi/Barnyard Millet
Uttar Pradesh Bajra
West Bengal Foxtail Millet/Jowar
 • Millets may have
been among the
first cultivated
crops being grown
in the “Hoe Age”
preceding the
“Plow Age”.
Foxtail barnyar
d
• Before proper
milPlert
millet irrigation systems
Kodo oso
millet
were invented,
Ragi millLeitt
Tef millet proved to be
Sorghu le
Bajra m
a very important
Bmriol
Fonio staple food in
ewtnto
p African and Asian
millet cultures.

• Its
importance
continued until
wheat and rice
cultivation was
perfected
 • Low glycemic index
• Rich in mineral, vitamins
and antioxidants
• Prevents lifestyle
diseases

• Short crop duration • Low water footprint

• Resource efficient use • Zero carbon footprint
of resources • Energy-efficient crops
• Hardiest, resilient and
adaptable to harsh
climate
Water Requirement of Millets 2100

1250

600
500 450
400 350
300
350

Water requirement of millets & other crops (in mm)

 • Between 1972–73 and 2011–12, annual per capita intake
State-wise consumption of
of sorghum decreased drastically from 8.50 kg to 1.58 kg
millets
1. Gujarat (156 g/CU/day)
in urban areas and from 19.20 kg to 2.42 kg in rural
areas 2. Maharashtra (79
g/CU/day)
• Pearl millet intake also declined rapidly from 4.00 kg to 2.82 3. Karnataka (61g/CU/day)
kg in urban areas and from 11.50 kg to 0.97 kg in rural (NNMB, 2012).
areas

Pearl Millet Sorghum Finger millet

Rural Rural Rural
urban urban urban
10.00 25.00 7.00
6.00
8.00 20.00
5.00
6.00 15.00 4.00
4.00 10.00 3.00
2.00
2.00 5.00 1.00
0.00 0.00 0.00

2002
2003
2004
78

87

94

00

01

02
1977-

1986-

1993-

1999-

2000-

2001-

2005-
 India
Largest producer of millets – 18 % of world millets area and 14% of production
Producer of all millet crops- 9 of the 11 important millet crops are grown in India
(except teff and fonio)
India-
 Depends mostly on dryland ecosystems for food and nutritional security- millets and
pulses
 Plans to enhance millet production and utilization for enhancing farmers’ income
and nutritional security of the poorest of the poor- Nutricereals Mission (2018-
2022)
 Rs.10 billion turnover in value addition industry; millets value chain in place
 > 500 entrepreneurs with predominant millets-based product portfolio
 Largest number of millets research scientists (>200)
 Reviving demand for millets in India
Earlier, supply chain was disjointed and unorganized. Demand for
millets was
mostly in rural
IIMR (Formerly DSR) led a consortium under NAIP funding to areas and in
undertake interventions to bridge the gaps identified in the domestic market
millet value chain.

Development of a consortium of stakeholders in Public-Private

sector
Current market:
Urban,
Sorghum as a model crop to establish the value chain Nutritional,
Functional

Model to be replicated to other millets

 Solution to
revive Millets:

Establishmen
t of Value
Chain on
Millets
Glance at the Entire Value Chain
Experience
Crop Improvement – Yield, End Backward Linkages, Capacity building,
Product Cultivars Farm-gate Value Addition, etc. Nutritional Evaluation

Diversification of Ready-to-Eat and Diversification of Primary and

Scaling up of Machinery
Ready-to-Cook products Secondary Processing Machines
Glance at the Entire Value Chain
Experience
EDP & Capacity Building Commercialization of Products

Last mile connectivity through Incubation

Policy Linkages and Support Popularization Programs
of Startups – 200+
 Intervention I – On-farm production
through technology backstopping (with
ITC)
• 3000 Farmers were technologically back stopped by end product specific cultivars
• Resulted in increase in income by 101% in rainy and 57% in post rainy sorghum under e-choupal
of
ITC Ltd, private partnerships.
• Farm level value addition by establishing flaking unit and processing was demonstrated.
• More than 25 Sorghum primary and secondary processing machinery prototypes retrofitted &
developed that are replicated across ten sorghum growing states in India
Intervention II – Diversification of processing technologies (with
ANGRAU)

• Diversification of processing
technologies to remove
inconveniences, and to develop
and standardize millet-based
value-added product
technologies.
• More than 60 processing
technologies developed by
retrofitting the existing
machinery available for other
cereals.
• Primary processing and
secondary processing methods
developed and fine-tuned,
resulting in 32 commercialized
products.
• Processing interventions
improved the nutritional value,
convenience and shelf life of
the products
Diversification
of processing
technologies
Intervention 1:
Processing machinery
(primary & secondary)
Commercially available millet roti making machine at IIMR
Features Version 1 Version 2 Version 3 Version 4
Operation by Foot Hand Hand Hand
Space Required More Less Less Very less
Capacity 40 rotis/hr 50-60 rotis/hr 80-100 rotis/hr 50-60 rotis/hr
Speed Low(150rpm) medium (200 rpm) High (250 rpm) Medium (200 rpm)
Cost Rs 25 K Rs 12 K Rs 10 K Rs 6 K

Advantages and
uniqueness

• Used to make gluten-

free roti
conveniently with
higher capacity.
• Removal of
inconveniences in
preparation of
Version 1 Version 2 Version 3 Version 4
sorghum/ millet based
rotis
 Degree of polishing
• Degree of polishing is also plays an important role for identify where the minimal
nutritional losses occurs in the millet grains during polishing for develop product with
minimum nutritional loss.
• No data is available for different millet grains.
• ICAR-IIMR now working degree of polishing for minimum nutrient loss on different millets
cultivars.
Intervention 2: Value addition of
millets
 Our Technology Repository

BBaakkinngg Cold Extrusion

Puffing Technology Flaking Technology
TTeecchhnnooo
l oggyy Technology

Hot Extrusion Fortified Foods Instant Mixes

Recipes
Technology Technology Technology
 Processing
Interventions
Inconvenience while making millet
roti
X
If Kneaded Sheeting is
Only way is
with normal not possible
tapping that
water due to lack of
requires skill
gluten

Intervention 1: A. avoid the inconvenience by gelatinization. Gelatinization is the process where starch and water are subjected to heat causing
the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent
texture

Kneading with
hot water

Sheeting
EFFECTS OF PROCESSING ON NUTRIENTS
 Dehullin
g
Dehulling – Upon cleaning of millet grains, the grains are
Dehulling dehulled – the outer indigestible husk layer from the grains ,

Increased : Protein improving its overall digestibility.

digestibility Starch
digestibility
Mineral
Bioavailability
Little Proso Millet
Decreased :
Protein Millet
Dietary/crude fiber
Fat
Vit.E
Iron
Calcium
Phenolic
content
Ant-nutrients Whole Whole Dehulled rice
Dehulled rice
(phytate, tannins) grain grain
 Machinery for Primary
Processing
Meet
Our
Team

De-stoning cum Grader Millet Mill Single stage dehuller Double stage dehuller

Advantages: Less labor required

De-hulling efficiency range - 50% to 70%
 Millin
g
Milling: Process of separating the bran and germ from the starchy
Milling endosperm so that the endosperm can be ground into flour and rawa
Increased : Protein using different types of sieves in a hammer mill.
digestibility Starch
digestibility

Decreased :
Protein Endosperm
Dietary fiber
Fat Flour
Vit. B, E (200-150 µm)
Iron Coarse Semolina
Calcium (1000 – 700
Phenolic µm)
content Medium Semolina Fine semolina
Anti-nutrients (700-500 µm) (500 – 200 µm)
(phytate, tannins)
Khichri rava Att
a

Upma rava
Idly rava
Cold Extrusion
Technology
• Millet Cold
Vermicelli
• Millet Pasta Extrusion
• Cold extrusion is defined as extrusion in which the process
• temperature is below 50 ºC.
• Millet Pasta/ Vermicelli are ready-to-cook and convenient foods with millet-
based formulation.
• Millet and wheat semolina are extruded through die and dried.

Advantages and Uniqueness of this technology/ Product

• It is rich in protein, calcium, iron and magnesium compared to wheat pasta
• Finger, Bajra and Foxtail millet vermicelli/pasta can be stored for six months at
Extrusion ambient temperature.
• Can be used to make semiya (sweet/spicy) and can be added to milk
Increased :
Protein digestibility
Iron bioavailability
Available
Carbohydrates
Decreased
: Sugars
Enzymes
Toxins
Microorgani
sms
Effect of starch changes during cold
extrusion

Observed starch
changes in
different blends of
sorghum pasta and
control (wheat -
IV)
 Hot
Hot Extrusion Technology

• Extruded snacks
• Extruded flakes Extrusion
• Extruded Snacks/Flakes are prepared using millet-based
formulation

Dehullin • Extruded through twin screw hot extruder using various die.

g Advantages and Uniqueness of this technology/

Product
• Used as snacks and breakfast cereals.
• They are rich in protein, fibre, iron, zinc and
Extrusion magnesium.
Increased : • Shelf life approx. 6 months
Protein digestibility
Mineral
bioavailability
Decreased :
Dietary fibre
Anti-
nutrients
Vitamins
Toxins
Microorganis
ms Glycemic
Index
 Puffin
g
•Millet puffs are RTE (ready to eat) snacks developed using puff gun machine

Puffing Advantages and Uniqueness of this technology/ Product

• They are rich in protein
Increased :
Protein • Serve as inflight snack or generic evening snack
Iron
Protein digestibility • The shelf life is for 2 months when packed in airtight MET pouches at ambient
Starch digestibility
temperatures.
Phenolic content

Decreased :
Dietary fiber
Fat
Vit. B, E
Calcium
Anti-nutrients
(phytate, tannins)

Sorghum Foxtail millet Puffs Kodo millet Puffs Proso millet Puffs
Pearl millet Puffs
Puffs
 Bakin
g
• Millet Cookies/bread and cake are popular ready-to-eat products
• Millet cookies/ cake is prepared using 100% millet flour blended with
BDaeikhnug other ingredients and bread is prepared by replacing 50% wheat with millet flour.
lling
Advantages and Uniqueness of this technology/ Product
Increased : Protein • Used as breakfast food
digestibility
Mineral absorption • It is rich in magnesium, zinc, iron, dietary fibre and protein.
Starch digestibility • Shelf life: Millet biscuits - 6 months, Millet Bread - 6 days and Millet Cake has
Fibre
-4
Decreased : days when packed in MET packets.
Amino acids
Vitamins
Anti-
nutrients
(phytate,
tannins)

Millet Doughnuts Millet bread Millet cookies Millet cashew Millet Burger
Cookies
 Flakin
•
g
Flakes are exclusively prepared from 100% natural whole grains of superior quality
with Roller flacking process
Advantages and Uniqueness of this technology/ Product
• Flakes has low glycemic index and desirable product for diabetes and other
lifestyle
Flaking diseases.
Increased : • Gluten Free product suitable for celiac patients
Fibre
Carbohydrat
• Excellent source of folic acid, calcium, iron, zinc and magnesium.
es

Decreased
: Moisture
Protein
Fat
Mineral
s
Phytoch
emicals Proso Barn yard Pearl Finger Sorghum Little Foxtail
millet flakes millet millet
millet flakes millet millet flakes
flakes
flakes flakes flakes
 READY-TO-COOK FOODS BASED ON MILLETS

Millet Upma Millet Sambar Mix

• Based on unpolished millets (little and foxtail)

• Healthier meal replacer for regular sambar rice/upma made out of
fibre depleted polished rice/ wheat semolina.
 Ready-to-Eat millet foods
(Express food)
E.g. Poha mix, Veg Pulao mix, Upma mix

RTE Little millet poha mix was developed by using parboiled little millet flakes and
other seasoning items.

Rehydration tests, nutritional parameters, sensory and shelf life was conducted.

It was observed that the 1:1 ratio of (Mix and water) was good compared with other samples.
 Protein extraction from proso
millet

Soaking – proso millet 4 hr

Centrifugation for 15
Fine Grinding
min at 2000 g

Protein precipitation Proso millet protein Isolate

at isoelectric pH

Spray drying / freeze drying

Alkaline solubilization of
protein
Collection of protein pellet

Centrifugation for 20 min at 4000 g

 Proso millet protein Isolate and its
products

Proso millet
protein Isolate
Dairy free products

Plant based meat substitutes

 Development of recipes for Mid day
meals

ICDS recipes were developed for the Mid-Day Meal Scheme to address the school-aged children (3-6 years)
by providing millet recipes for Maharashtra and Telangana states and also analyzed the nutritional
profile for each recipe.

Foxtail millet Pulao

Jowar Burfee Barnyard millet pudina rice Bajra Aloo parata
 Traditional Millet Weaning
Food
Millets have been mentioned in some of the oldest extant Yajurveda texts, identifying foxtail millet
Malte
(priyangava), Barnyard millet (aanava) and black finger millet (shyaamaka), indicating that millet consumption d
was very common, dating to 4500 BC, during the Indian Bronze Age. Ragi

Since ages millets have been largely consumed by tribal population and of course Ragi malt is being a Soak 2-3
hrs
common element in weaning food. Thus, millets as supplementary food is absolutely not a new agenda.
 However, certain improvement may enhance the potential of millet as supplementary food.
Wet
 Millets are seen as an ideal weaning recipe as they provides the growing baby with plenty of grindin
nutrients since time immemorial. Few example are as follows, g

Filte
r

boilin
g

Soak millet
Add vegetables and
moong
d Millet Kichidi
Cooking Porridge
al
Ragi Porridge
 Traditional Recipes Developed by
IIMR
500 + recipes
developed

Millet Adai Millet Bhujia Millet Khaja

Millet Burfi
Millet Methi Rice Millet Haleem
 Internation
al
Recipes
• 108 recipes prepared from
- Asian Cuisine
- American Cuisine
- European Cuisine
- African Cuisine
- Australian Cuisine
 Revenue from sales of millet across globe was US$ 10,000 Mn in
2017 and it is expected to exceed US$13,500 Mn by 2022
and will continue to grow

1 2 3 4 5 6
BREAKFAST BAKER BEVARAGE INFAN
FODDE CEREALS Y T OTHER
S
R FOODS FOOD S
S
 Health benefits
Nutritionally
Increasing Nutritional Climate smart such as Unsustainable
superior to other
Health Security along crop as they are curbing nature of rice
highly consumed
Consciousness with food drought resistant obesity, and wheat
cereals such as rice
World wide security and less hypertension, production
and wheat
improved
digestion
In Jowar value added products,
consumption of Rawa and
Flakes products are higher than
other products.
In Bajra value added products,
consumption of Flour of Single
and multi grain, Biscuits are
higher than other products..
In Ragi value added products,
consumption of Flour of Single
and multi grain, Malt based,
Biscuits are higher than other
products.
In small Millets value added
products, consumption of Flour
of Single and multi grain is
higher than other products.
1. 2. 3. 4. 5.
Biscuits Rawa Flakes Flour Others
 Production Value Added
Millet Percentage Major products
(MMT) products (MMT)*

Rawa, flakes,
Jowar 4.77 ~ 0.072 1.5-2%
Flour,
others#
Bajra 10.36 ~ 0.375 3.6-4% Flour^, Flakes, others#

Ragi 1.76 ~0.18 10-11% Flour, Biscuits others#

Small
0.37 ~0.087 23% Rawa, Flour, others#

Millets
• Total
Value 17.26
added products from organized ~0.714
(FMCG/Startup) and unorganized sector ~4.15%
• ^Flour – Both Single Grain and Multi Grain
• #Others include Biscuits, Pops, Porridge, Vermicelli, Pasta, Papad, Malt based products etc
 Multi Millet Browntop Amaranth Average price per kg
3% 2% 1%
0 100 200 300 400 500
Barnyard
Proso Ragi Rag 176
5%
4% i
26% Jowa 133
r
141
Kodo
8%
Bajr
170
a
Littl 156
Foxtai
e
162
Little l Kodo
155
10%
Proso 182
Jowar Barnyar
16% Multi 453
Foxtail
d
Millet
158
12%
Browntop
Bajra 260

13%
Amaranth
 Total Value added products

4.15 %

G R O W T H I N JOWAR G R O W T H I N BAJRA
GROWTH IN
VAP 15% VAP
R A G I VAP
11% 18%
20% 16% 10% 10% 20%
15% 13% 12% 10% 15% 11%
10% 8% 9% 8% 7% 8%
10% 6% 10% 5% 7%
5% 5% 5%
0% 0%
0%
Rawa Flakes Biscuits Flour
others

VAP OF JOWAR BY VAP OF BAJRA BY VAP OF RAGI BY

SECTOR S SECTOR S Organi SECTOR S Organi
Organi
zed- zed-
zed-
FMCG/ FMCG/
FMCG/
U norga Startu Startup
Startu
nized p… U norga 35%
U norga p…
53% nized
nized 65%
60%
 Idli Rawa Noodles
Dosa Mix AV E R A G E P R I C E PER K G
1%
Upma Rawa Soup
U pm a11%
R%awa 0 100 200 300 400 600 700
3% 1% Poha 500
2%1% Grains
Cookies 138
4% Flour 103

Flakes Flakes 300

Cookies 554
5%
Upma 163

Rawa 619
Grains Soup 350
57%
Flour 167
24%
Poha 238
Idli Rawa 169
Noodles 190
Upma Rawa 170
Dosa Mix 125
Malt

Vermicell

i
 Intervention III – Nutritional Evaluation and
Certification (with NIN)
• Established nutritional superiority of sorghum food products over other cereals
• Organoleptic evaluation of 17 sorghum recipes
• Clinical trials by NIN indicated a reduction in glycosylated hemoglobin levels among the diabetic
patients from 7.9 to 7.2 due to replacement of 50% sorghum diet
• Low GI & GL of sorghum processed foods established
• The anthropometric and biochemical indices have not altered significantly due to switch over to
sorghum diet among the school children (clinical trails - 8 months)
• HACCP compliance established – entire value chain process
 Millets & Nutritional Intervention study
Impact of Sorghum Supplementation on Growth and Micronutrient Statu
s of School Going Children in Southern India — A Randomized Trial

Subjects: Residential Children (n=160 boys and n=160 girls) aged between 9 to 12 y

Intervention period: 8 months

Experimental group diet: 60 % sorghum and 40% of rice diet

Control group diet: 100% rice diet

Supplementation with Sorghum diet:

• Higher growth rate
• Higher hemoglobin levels
• Higher serum folic acid level
Results • Higher calcium levels
• Higher iron levels
• Higher levels of retinol-binding
protein
 Millets & Diabetes Management

Glycaemic index and Glycaemic load of sorghum

products

Subjects: 10 non-diabetic healthy volunteers aged 20–40 y IIMR & NIN

Diet: Multigrain flour, coarse semolina, fine semolina, flakes, pasta
Study
and biscuits prepared from wheat and sorghum

Reference food: 55 g of dextrose dissolved in 250 ml of water

Results: The Glycemic index (GI) of sorghum-based foods such as

coarse semolina upma, fine semolina upma, flakes poha and pasta was
significantly lower than that of their respective control (wheat/ri ce-based)
foods.
 Intervention IV –
Commercialisation
• The pilot commercialisation of sorghum products in Hyderabad began with a landmark decision to launch
its own brand eatrite.

• Sorghum products fine-tuned, standardised, labelled and branded as health foods based on nutritive value
established by NIN, targeting separately the urban (middle and higher income classes) and rural
markets.
• Suitable packaging, labelling, marketing and pricing strategies were adopted for targeting them to urban
markets (IIMR & ANGRAU).
Eatrite Products Commercialized – for technology liasoning

Jowar Khichidi Rawa 100 gms SKU – Rs. 18/-

1kg SKU – Rs. 57/- 500 gms – Rs. 44/- Jowar idly Rawa
Jowar Upma Rawa Shelf life 6 months
Shelf life 2 months Shelf life 3 months 350 gms – Rs. 32/-
500 gms – Rs. 44/-
Shelf life 3
Shelf life 3
months
months

180 gms SKU – Rs. 23/-

1kg SKU – Rs. 54/- Shelf life 6 months 250 gms SKU – Rs. 32/-
80 gms SKU – Rs. 18/-
Shelf life 3 months Shelf life 6 months Shelf life 4 months
 Recipe Books Published by COE, ICAR-IIMR

English Japanese Hindi Kannada Telugu

 Intervention V – Promotion and
Popularization
• Promotion and popularization helped creating awareness on the nutritional and health benefits
of millets.
• Event managers were outsourced to popularize millet products in urban markets and electronic media.
• Massive awareness was created about the millet products as health foods through road shows and
promotions in public parks, malls, institutes in Bangalore, Jabalpur, Chennai, Coimbatore, and New
Delhi.

Marathon Marathon Cyclathon

PROMOTIONAL ACTIVITIES - EXHIBITIONS,
TRADE FAIRS & ROAD SHOWS

 Showcased the sorghum processing technologies in 12 National events

 Conducted more than 300 Road Shows
Promotional activities - Exhibitions, Trade Fairs & Road
Shows

DRR Farmers Day

 Intervention VI – Entrepreneurship
Development (with ITC)
• Through the entrepreneurship development programme, IIMR is concentrating on
developing new
entrepreneurs, to boost up the consumption of millets.
• The main mission of IIMR is that the health benefits of eating millets reach the people in a right
way.
• For this IIMR is conducting different training programmes on different aspects of the millets.
• Processing machines for standardised sorghum products were demonstrated
to farmers, rural
women and other self-help groups.
• Farmers and urban entrepreneurs trained in food processing technologies
 Entrepreneurship
Development
1. Trainings Topics:
2. Capacity building measures • Primary food processing
3. Demonstrations • Secondary food processing
4. Hands on experience • Retrofitting of machinery
5. Entered MoU for technology • Handling on operations
6. Licensing • Recipe making
• Packing & Nutritional labelling
Clientele: • Marketing & Creation of awareness
Rural entrepreneurs - 4500 • Trouble shooting
Urban entrepreneurs- 1000
Government servants - 3000
SHG’s & NGO’s-300
Farmers-5000

Number of trainings: Locations:

• INSIMP -16 trainings, NFSM – 7 Trainings (upto March In house at IIMR
2016) for 1500 stake holders from AP, Karnataka, Tamilnadu
and Maharashtra Other locations
•Exposure visits >1000 nos Parbhani, Adilabad, Mahabubnagar, Solapur &
Nanded
other locations
 Branding, Packaging & marketing

Primary processing
Primary processing Secondary processing
 NUTRIHUB- TECHNOLOGY
B U S I N E S S I N C U B AT O R

Ultimate destination for 360 degree handholding of

startups
NGRAIN – Seed Support Funding Program
o For early stage startups with one MVP
in market for at least 1 year
o Training on Technology and Business
Establishment
o Funding Support up to Rs. 25 Lakhs
NEST – Agri Entrepreneurship
Program
o For Aspiring Entrepreneurs with
Innovative Business Idea
o Training on Technology and
Business Establishment
o Funding Support up to Rs. 5
Lakhs
Architecture of our incubator
Graduated Incubatees
12 Incubatees successfully graduated at Nutri-Cereals
Conclave, 2019 at HICC, Hyderabad (29th & 30th November,
2019)
Start-ups in Millet Landscape

I st Cohort NGRAIN Logos

Start-ups in Millet Landscape

I st Cohort NEST Logos

Start-ups in Millet Landscape

II COHORT N GRAIN
Start-ups in Millet Landscape

II COHORT NEST
Start-ups in Millet Landscape

III COHORT N Grain

Start-ups in Millet Landscape

III Cohort NEST

 Up-scaling of processing
machinery

Newly Installed Bakery line

High Capacity Primary Processing Line

Newly installed Cold

Extrusion Lines

Newly Installed Hot Extrusion Line

Murukku Machine
 Up-scaling of processing
machinery

Cup cake machine

New milling line Chikki making line

 Machinery Installed till 2020-21

New Machinery Installation in 2020-2021

Production facilities
S.No Thrust Amount Capacity available
spread over an area of 7000 Area Equipment (in lakhs) (per hour)
sq ft
1 Cold Extruder Line 44.97 100 kg
Provides advanced 2 Hot Extruder Line 24.6 60 kg
primary and secondary 3 Baking Line 111 70 kg
processing facilities along 4 Puff gun Line 18.18 75 kg
with packaging facilities 5 Flaking Line 39.64 200 kg
6 Flour and Semolina 200 kg and 300
 One stop solution: from Line
46.91
kg
manufacturing to 7 500 kg
Primary Processing
marketing. 21
Line
8 Muruku Making
Machine 3.7 30 kg
9 Packing Line Based on
40 Product 50-350
200+ Rs. 6.29 Cr. Grant- 1800+ Direct Jobs
Ventures in-aid facilitated Created
Incubated
170+ no of Technology Transfers
175 Ventures Pre-Incubated to start-up companies

53 (~ 30%) are Women Entrepreneurs Rs. 1000 Cr Combined Turnover

70+ Product Technologies are 260+ new product launches by

Developed are being offered our startups

30 lakhs Consumers 6000+ Farmers 22000+ footfall

reached connected during 2020-21
 Incubates Production Data: FY 2020-21
S. No Incubatee Company Name and Brand Name Product Name Qty (kgs)
1 Ahobilam Foods (Millet Cave) Jowar Idly rawa 100
Ragi Idly rawa 100
Jowar Puffs 100
2 Inner Being Wellness Pvt. Ltd Jowar Puffs 3050
Jowar Vermicelli 70
Ragi Vermicelli 70
3 NFP Tech Services Private Limited (Nidjintha) Jowar Idly rawa 24
Packing facility 280
4 Taproot Farms (Superlet) Bajra Flakes 92
Ragi Biscuits 98
Jowar Biscuits 126
5 Rashmi Millet Foods Pvt Ltd. Ragi Biscuits 75
Jowar Biscuits 75
Jowar Puffs 10
Jowar Muruku 10
Packing 76
6 Nutri Magic -Yoga And Millets Ragi Biscuits 100
 Production Facilities Used By Incubates For New Product
Development Trials - FY 2020-21

S.No Incubates Company Qty

Product Name
Name (kgs)
1 Fountain Foods Pvt Ltd. New variety of Hot Extruder 500
(Health Sutra) Products
2 Inner Being wellness Pvt New variety of Hot Extruder 100
Ltd Products
3 NFP Tech Services Private New variety of Hot Extruder 50
Limited (Nidjintha) Products
Few Glimpses of Incubates utilizing
Production Facilities
 Growth story of our Incubatees

Year-wise Incubatees Admitted Incubatees/ Entrepreneurs/ Startups Graduated

120 40 37
105

100 35
No of Incubatees

30

No of Incubatees
77
80
25
21
60 20

15 13
40
10
13 14 5
20
5 3
3

0 0
2016-17 2017-18 2018-19 2019-20 2020-21 2016-17 2017-18 2018-19 2019-20 2020-21
 Growth story of our Incubatees

Revenue Generated (in Lakhs) Employment Generated

3928
4000 1200
1050

No. of Employment
Revenue (In Lakhs)

3500
1000 899
3000
800
2500
1945
2000 600
458
1500 339
400
1000 739

220
200
500 68 28

0 0
2016-17 2017-18 2018-19 2019-20 2020-21 2016-17 2017-18 2018-19 2019-20 2020-21
 Growth story of our Incubatees

Farmers Outreach By Incubatees Investment Generated By Incubatees

(Boot strapped, Debt from friends, convertibles, equity)
487
500
1200
450
No. of Farmers reached out

1028
400
1000

Investment (in Lakhs)

350
288
300 800 736
250
200 600
150 120
78 400
100 293
40
50
200 127
0
25
2016-17 2017-18 2018-19 2019-20 2020-21
0
2016-17 2017-18 2018-19 2019-20 2020-21
 Books
Published
 TIMELINE IN INDIA
• Millets officially declared as “Nutricereals”
• Millets made part of National Food Security
Mission
National Food Security
• GoI has declared as the ‘National Year of Millets’
(NFS) Act covers
‘coarse grains’. • GoI has sent a proposal to United Nations
for declaring 2023 as the ‘International
Year of
Millets’,

201
2 2017

2021
201 201
3 8
Initiative for Nutritional • NITI Aayog strengthen UNGA has approved and
Security through Intensive cereal productivity and declared the 2023 to be
Millet Promotion production observed as the
(INSIMP) diversity including the ‘International Year of
production of ‘coarse’ cereals Millets’
such as millets.
International Partners
Our Strenghts: Linkages with Central Public Dept/Institutions
 Our Partners – State Governments

Odisha Millet Mission

Our Corporate Linkages
Ecosystem Partners
E-Launch of “White Paper on Millets – A
Policy Note on Mainstreaming Millets
for Nutrition Security in India”.
Position Paper on Millets

Position Paper on
Mainstreaming
Millets for
Nutrition, Improves
Livelihoods and
Ecological Benefits
 Crops Export C A G R (%)

Bajra 8.80
Sorghum 9.23
Ragi 12.73
Total 9.54

Top Exporters of Millets (Tonnes)

300 0 100 200 300 400 500 600 700 800
900
United States
Australi
250 a
Uganda
Quantity Exported From

India
200 France
(‘000 Tonnes)

Argentin
a
150 Suda
n
Ukrain
100 e
China China
Kenya
India

50 Poland
United Kingdom
Korea, Republic
0 of
Italy
Belgium
1991-

1992-

1993-

1994-

1995-

1996-

1997-

1998-

1999-

2000-

2001-

2002-

2003-

2004-

2005-

2006-

2007-

2008-

2009-

2010-

2011-

2012-

2013-

2014-

2015-

2016-
Netherlands
92

93

94

95

96

97

98

99

00

01

02

03

04

05

06

07

08

09

10

11

12

13

14

15

16
Germany
Indonesia
0 5 10 15 20 25 30 35 40 45
Japan
Bajr Ragi Jowa Top Importers of Millets(Tonnes)
a r
EAT MILLETS - STAY
HEALTHY
 FAO, 26th Committee on Agriculture on 4th
October, 2018
Proposal
from India FAO, 160th Council on 5 Dec 2018
was
41st
Session of FAO Conf. (22-29 June,
presente 2019)
d in United Nation General Assembly unanimously adopted
India-sponsored resolution declaring 2023 as
International Year of Millets on 4 March 2021
1. Enhancement of production/
productivity
2. Nutrition & health
benefits
3. Value-addition, Processing & Recipe Development

4. Entrepreneurship / Startup / Collective Development

5. Awareness creation – Branding, Labelling &
Promotion

6. International outreach of millets

7. Policy interventions for mainstreaming of millets
 The way
• Replicating the successful value forward
chain model developed by ICAR-IIMR
• Promoting entrepreneurship in millet related products
• Mainstreaming millets in public funded programmes such as MDM, ICDS, to
overcome
problems that includes many lifestyle diseases and malnutrition.
• Millet promotion has to be percolated to various states and districts with knowledge
partnering and technology backstopping through various states’ millets missions from premier
institutions such as IIMR, CFTRI, NIN, etc.
• Multi-stakeholder led consortium should be engaged in awareness creation through proper
branding as cereals of the future.
• Roping in private sector for inclusive investment will go a long way in taking millets not only a
Pan-India but also mainstreaming in export markets as a run up for International Year of
Millets – 2023.
Thanking
You