Prof. Dinesh Chandra Rai
As India marks National Nutrition Week from September 1st to 7th, under the theme “Eat Right for a Better Life,” I find myself reflecting on a critical paradox. While our nation has made great strides in food production, we are still battling an unseen crisis of malnutrition. The Global Hunger Index (GHI) 2024 classifying our hunger situation as “serious.” This data shows me that our problem isn’t just a lack of calories; it’s a deficiency of essential nutrients. In my work as a food scientist, I’ve come to believe that the key to creating a truly healthy and sustainable food system lies in returning to our agricultural roots: the humble millet.
In my view, the decline of millets from our national diet was a critical turning point. Following the Green Revolution, our agricultural focus shifted dramatically to high-yield, water-intensive crops like rice and wheat. This move, while successful in achieving food self-sufficiency, led to a dangerous lack of variety in our diets. We abandoned the rich diversity of our native grains for a narrow range of starches. My research confirms what our elders always knew: millets are a nutritional powerhouse. They are packed with protein, dietary fibre, and essential minerals such as iron, calcium, and zinc, which are crucial for combating common deficiencies like anaemia and bone density issues. Their low glycemic index makes them a valuable food for managing diabetes, and their naturally gluten-free nature makes them suitable for an increasing number of people with dietary sensitivities.
Beyond their health benefits, millets also offer a compelling environmental and agricultural solution. They are rightly called “climate-smart crops” because they are remarkably resilient. Compared to rice, which demands thousands of litres of water per kilogram, millets require significantly less, making them ideal for dry regions and a smart way to manage our water resources. Furthermore, their deep root systems help prevent soil erosion and improve soil health, reducing the need for chemical fertilizers and pesticides. By bringing millets back, we are not just addressing a nutritional crisis; we are also building a more resilient and sustainable farming landscape that can adapt to the unpredictable effects of climate change.
Despite this clear potential, millets face significant hurdles. From a scientific and practical perspective, I see that farmers lack assured market prices and struggle with the high effort required for post-harvest processing. The tough outer hull of millets demands specific machinery, which is often expensive and hard for small-scale farmers to get. On the consumer side, there’s a persistent lack of awareness, particularly in urban areas, and the higher cost of processed millet products compared to staple grains like rice and wheat presents a barrier to adoption.
To truly make millets a part of our national diet, we must look to science for a new approach. My own work and that of my team have shown that millets can be transformed from a simple grain into high-value functional foods. For instance, we use advanced analytical tools to perform bioactive profiling of millets, identifying specific anti-inflammatory or anti-cancer compounds. This allows us to move beyond a general health food and create specialized nutritional products. I have personally been involved in developing healthy snacks that blend millets with other traditional foods, such as my work in creating nutri-bars from millet and makhana (foxnut). We’ve also explored updating traditional methods, for example, by creating probiotic-fortified fermented millet drinks. This kind of innovation, which creates convenient, scientifically-backed, and appealing products, is essential for winning over the modern consumer.
Beyond the lab, these innovations must be supported by a comprehensive plan. We must continue to push for the integration of millets into public welfare schemes, as this creates a strong, stable demand. At the same time, we need to invest in making processing technology more widely available and helping companies bring new products to market. It is my firm belief that with the right combination of scientific innovation, smart policy, and a new appreciation for our agricultural heritage, we can build a food system that is both healthy for our people and strong for our planet.
This National Nutrition Week, let millets be more than just a passing trend. Let them be a powerful symbol of our shared effort to build a healthier, more prosperous India for generations to come.
About the Author
Prof. Dinesh Chandra Rai is the Vice-Chancellor of BRA Bihar University in Muzaffarpur, Bihar, India. A distinguished academic and leading food scientist, his expertise and leadership continue to shape advancements in food science and nutrition, particularly in the context of public health and rural development.
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