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 / SAWAN
(Brachiaria ramosum) (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 Sorghum

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

 29%
India is currently the fifth largest exporter of

41%
millets in the world, with exports increasing at
3% CAGR over last five years at 2020
Others
2020
Millet market is projected to reach $ 12
India billion from $ 9 billion in 2019

18%
12% Gaining prominence in Europe and North
China America due to gluten-free and hypoglycemic
properties
Niger
 QUINQUENNIAL MEAN AREA, PRODUCTION & YIELD OF MILLETS IN INDIA

Green
Before Revolution
Green period
Revolution

• 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
Little Millet/Foxtail
Punjab
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 barnyard
millet
Proso millet • Before proper
millet irrigation systems
Kodo
millet
Little
were invented,
Ragi
Tef millet
Browntop millet proved to be
Sorghum
Bajra millet
a very important
Fonio staple food in
African and Asian
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
400 350 350
300

Water requirement of millets & other crops (in mm)

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

Pearl Millet Sorghum Finger millet

Rural urban Rural urban Rural urban
10.00 25.00 7.00
8.00 20.00 6.00
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
1977-78
1986-87
1993-94
1999-00
2000-01
2001-02

2005-06
2006-07
2007-08
2009-10
2011-12
 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
sorghum/ millet based
Version 1 Version 2 Version 3 Version 4
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

Baking Technology Cold Extrusion

Puffing Technology Flaking Technology
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
 Dehulling

Dehulling – Upon cleaning of millet grains, the grains are

Dehulling dehulled – the outer indigestible husk layer from the grains ,

Increased : improving its overall digestibility.

Protein digestibility
Starch digestibility
Mineral Bioavailability

Decreased : Proso Millet

Little Millet
Protein
Dietary/crude fiber
Fat
Vit.E
Iron
Calcium
Phenolic content
Ant-nutrients
(phytate, tannins)
Whole Whole Dehulled rice
Dehulled rice
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%
 Milling
Milling: Process of separating the bran and germ from the
Milling starchy endosperm so that the endosperm can be ground into
Increased : flour and rawa using different types of sieves in a hammer mill.
Protein digestibility
Starch digestibility

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

Khichri rava Atta

Upma rava
Idly rava
Cold Extrusion Technology

• Millet Vermicelli Cold Extrusion

• Millet Pasta

• 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
Microorganisms
Effect of starch changes during cold extrusion

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

• Extruded snacks
• Extruded flakes

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

• Extruded through twin screw hot extruder using various die.
Dehulling
Advantages and Uniqueness of this technology/ Product
• Used as snacks and breakfast cereals.
• They are rich in protein, fibre, iron, zinc and magnesium.
Extrusion
• Shelf life approx. 6 months
Increased :
Protein digestibility
Mineral bioavailability

Decreased :
Dietary fibre
Anti-nutrients
Vitamins
Toxins
Microorganisms
Glycemic Index
 Puffing

• 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 Puffs Foxtail millet Puffs Pearl millet Puffs Kodo millet Puffs Proso millet Puffs
 Baking

• Millet Cookies/bread and cake are popular ready-to-eat products

Dehulling • Millet cookies/ cake is prepared using 100% millet flour blended with other
Baking ingredients and bread is prepared by replacing 50% wheat with millet flour.

Increased :
Protein digestibility Advantages and Uniqueness of this technology/ Product
Mineral absorption • Used as breakfast food
Starch digestibility
Fibre • It is rich in magnesium, zinc, iron, dietary fibre and protein.
• Shelf life: Millet biscuits - 6 months, Millet Bread - 6 days and Millet Cake has - 4
Decreased :
Amino acids
days when packed in MET packets.
Vitamins
Anti-nutrients
(phytate, tannins)

Millet Doughnuts Millet bread Millet cookies Millet cashew Millet Burger
Cookies
 Flaking
• 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
diseases.
Flaking
• Gluten Free product suitable for celiac patients
Increased :
• Excellent source of folic acid, calcium, iron, zinc and magnesium.
Fibre
Carbohydrates

Decreased :
Moisture
Protein
Fat
Minerals
Phytochemicals

Proso Barn yard Pearl Finger Sorghum Little Foxtail

millet millet millet millet flakes millet millet
flakes 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
Malted
millet (priyangava), Barnyard millet (aanava) and black finger millet (shyaamaka), indicating that Ragi
millet consumption was very common, dating to 4500 BC, during the Indian Bronze Age.

 Since ages millets have been largely consumed by tribal population and of course Ragi malt is Soak 2-3
hrs
being a 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
grinding
 Millets are seen as an ideal weaning recipe as they provides the growing baby with plenty of
nutrients since time immemorial. Few example are as follows,
Filter

boiling

Soak millet
Add vegetables and moong
dal
Millet Kichidi
Cooking Porridge
Ragi Porridge
 Traditional Recipes Developed by IIMR

500 + recipes developed

Millet Adai Millet Bhujia Millet Khaja

Millet Burfi
Millet Methi Rice Millet Haleem
 International
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 BAKERY BEVARAGES INFANT
FODDER CEREALS FOODS FOODS OTHERS
 Health benefits
Nutritionally
Increasing Nutritional Climate smart such as curbing Unsustainable
superior to other
Health Security along crop as they are obesity, nature of rice
highly consumed
Consciousness with food drought resistant hypertension, and wheat
cereals such as rice
World wide security and less improved production
and wheat
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, Flour,

Jowar 4.77 ~ 0.072 1.5-2%
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 17.26 ~0.714 ~4.15%
• Value added products from organized (FMCG/Startup) and unorganized sector
• ^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 Ragi 176
5%
4% 26%
Jowar 133

Bajra 141
Kodo
8%
Foxtail 170

Little 156

Kodo 162
Little
10% Barnyard 155

Proso 182
Jowar
16% Multi Millet 453
Foxtail
Browntop 158
12%
Bajra Amaranth 260
13%
 Total Value added products

4.15 %

GROWTH IN JOWAR GROWTH IN BAJRA

GROWTH IN RAGI
VAP 15% VAP
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

SECTORS SECTORS SECTORS Organi
Organi Organi
zed- zed-
zed-
FMCG/ FMCG/
FMCG/
Unorga Startu Startup
Startu
nized p… Unorga 35%
Unorga p…
53% nized
nized
65%
60%
 Idli Rawa Noodles
AVERAGE PRICE PER KG
1% Upma1% RawaDosa Mix
Upma Rawa Soup Poha 1% 0 100 200 300 400 500 600 700
1%
3% 2%1%
Grains 138
Cookies
4% Flour 103

Flakes Flakes 300

5%
Cookies 554

Upma Rawa 163

Soup 619
Grains Poha 350
57%
Flour Idli Rawa 167
24%
Noodles 238

Upma Rawa 169

Dosa Mix 190

Malt 170

Vermicelli 125
 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 Study
Diet: Multigrain flour, coarse semolina, fine semolina, flakes, pasta
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 months
Shelf life 3 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
 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
BUSINESS INCUBATOR

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 Area Amount Capacity available
spread over an area of 7000 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 marketing.
7 Primary Processing 500 kg
21
Line
8 Muruku Making
Machine 3.7 30 kg
9 Packing Line Based on
40 Product 50-350
200+ Ventures Rs. 6.29 Cr. Grant- 1800+ Direct Jobs
Incubated in-aid facilitated Created

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
No. of Farmers reached out

450
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
National Food Security
(NFS) Act covers ‘coarse
grains’.
• Millets officially declared as “Nutricereals”
• Millets made part of National Food Security
Mission
• GoI has declared as the ‘National Year of Millets’
• GoI has sent a proposal to United Nations for
declaring 2023 as the ‘International Year of
Millets’,

2012 2017 2021

2013 2018

Initiative for Nutritional • NITI Aayog strengthen cereal UNGA has approved and
Security through Intensive productivity and production declared the 2023 to be
Millet Promotion (INSIMP) diversity including the observed as the
production of ‘coarse’ cereals ‘International Year of
such as millets. 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 CAGR (%)

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
Quantity Exported From India

Australia
250 Uganda
India
France
200 Argentina
(‘000 Tonnes)

Sudan
Ukraine
150 China
Kenya

100
China
Poland
50 United Kingdom
Korea, Republic of
Italy
0 Belgium
1991-92
1992-93
1993-94
1994-95
1995-96
1996-97
1997-98
1998-99
1999-00
2000-01
2001-02
2002-03
2003-04
2004-05
2005-06
2006-07
2007-08
2008-09
2009-10
2010-11
2011-12
2012-13
2013-14
2014-15
2015-16
2016-17
2017-18
2018-19
Netherlands
Germany
Indonesia
Japan

0 5 10 15 20 25 30 35 40 45
Bajra Ragi Jowar Top Importers of Millets(Tonnes)
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,
presented 2019)
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 forward
• Replicating the successful value 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