In time traditional food consumed centuries ago has been eclipsed by processed food to the one thing all our diets ultimately succumb to – convenience.
Over the last few decades, people have veered away from their homegrown healthy staple food and moved towards more processed foods. We warmed up quickly to western eating habits and now are struggling to cope up with lifestyle diseases like diabetes, obesity, cardiovascular disease, etc. Research and health studies have shown that the consumption of millets can help the modern world fight against multiple ailments and lifestyle diseases.
Despite its known advantages, Millets have been ignored by the modern world for quite a long time as they are not considered convenience food; cooking of this nutritious food is time consuming and the traditional Millet dishes didn’t score high on taste. With the world changing from the “fresh home-cooked food” culture to “Food to Go” and then quickly to a “Food on the Go” culture, including Millets in daily diet has become challenging.
To introduce these super grains back into the mainstream, Millets need to be made available in fun, tasty and easy to cook products that are convenient to use for the modern consumer. Thanks to the modern food industry, they have understood the growing trend and the need to adapt to the new age consumer. Millets are now packed in easy to cook or even instant food formats to blend into the demands of today’s world. They come in forms of flakes, instant meal, biscuits, pasta and whatnot, addressing both nourishment and time concerns of the modern world. With these Ready to Cook & Ready to Eat products, Millets also called “Poor man’s Diet” is now on the tables of the urban elite.
In the face of global climate change, water scarcity, and longer periods of drought, brought by our lifestyle needs, millets may be our futures only valuable, nutritious, and hardy alternative to provide sustainable food security for people living in increasingly dry climates. a return to millets and sorghum means a return to food that is good for you, good for the planet, and good for the farmer.
“Eat what your grandmother ate” is something propagated by some of the country’s top nutritionists, It is expected that over the next few years, many more will follow this trend. Heritage millets and old-world recipes are being appreciated and making their way back into our kitchens. Whether it is the rise of lifestyle diseases or our love for everything traditional, millets are here, and they are here to stay.