millets ka itihaas history of millets
I am zero (rishi)
History of millets
Millets are a group of small-seeded grasses that have been cultivated for thousands of years for their edible grains. They are believed to have originated in Africa and Asia, and have been an important staple crop in many parts of the world, particularly in semi-arid regions where other crops may not thrive.
The earliest evidence of millet cultivation dates back to around 6000 BC in China, where broomcorn millet was grown. Millet cultivation spread to other parts of Asia, including India, where finger millet (also known as ragi) was cultivated around 2000 BC. In Africa, pearl millet was domesticated in the Sahel region around 4000 BC, and became an important crop in the dry regions of West Africa.
Millets were widely cultivated in Europe during the Middle Ages, but their popularity declined in the 19th and 20th centuries as more productive cereal crops like wheat and rice were introduced. However, millets have remained an important crop in many parts of the world, particularly in Africa and Asia.
Millets have several advantages over other cereal crops. They are more drought-resistant, require less water and fertilizers, and can be grown in poor soil conditions. They are also rich in nutrients, particularly protein, fiber, and minerals like iron and calcium, and are a good source of energy.
In recent years, there has been renewed interest in millets as a healthy and sustainable food crop. Millets are gluten-free, making them a good option for people with celiac disease or gluten intolerance, and their low glycemic index makes them a good choice for people with diabetes. Millets are also environmentally friendly, requiring less water and fertilizer than other crops, and are often grown using organic farming methods.
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