Millets Value Chain for Nutritional Security: A Replicable Success Model from India

by B. Dayakar Rao, N. G. Malleshi, George. A. Annor, J. V. Patil

Overview

The development of successful value chains to revive demand for traditional cereals such as millets plays an important role in ensuring health and nutrition security in India. Millets Value Chain for Nutritional Security: A Replicable Success Model from India demonstrates value addition to millets from production to consumption, covering chapters on nutritional evaluation, on-farm cultivation, intervention in food processing, entrepreneurship development, commercialization and popularization and policy sensitization. This book outlines practical interventions to revive the demand for millets as a convenient and nutritive option for consumers, while presenting a reliable model that can be adapted for the development of other commodities.

Product Details

ISBN-13:	9781780648309
Publisher:	CABI
Publication date:	10/11/2016
Pages:	254
Product dimensions:	6.75(w) x 9.50(h) x (d)

About the Author

B. Dayakar Rao

N. G. Malleshi is with Central Food Technological Research Institute, India.

George. A. Annor is with University of Ghana, Ghana.

J. V. Patil is with the Indian Institute of Millets Research, India.

Table of Contents

List of Figures xi

List of Tables xv

List of Appendices xix

List of Abbreviations xxi

List of Abbreviations (in Cluster Analysis) xxv

Foreword xxvii

Preface xxix

Executive Summary xxxi

Acknowledgements xxxv

1 Production and Utilization of Millets 1

1.1 Production of Millets 1

1.1.1 Global production 1

1.1.2 Indian production 4

1.2 Utilization of Millets 9

1.2.1 Global utilization of millets 9

1.2.2 Utilization of millets in India 9

1.3 Government Policies that Determine Millets Production in India 12

1.3.1 Minimum Support Price 12

1.3.2 Public Distribution System 12

1.4 Development Programmes for Millets in India 13

1.4.1 M aero Management in Agriculture 13

1.4.2 Initiative for Nutrition Security through Intensive Millets Promotion 13

1.4.3 Rainfed Area Development Programme 13

1.4.4 National Food Security Mission's coarse cereals component 13

1.5 The Need for a Value Chain Model of Millets in India 14

1.6 Overview of Millets Value Chain Development in Various Countries 14

2 Gaps in and Scope of the Value Chain in Millets 18

2.1 Gaps in Production, Utilization and Marketing of Millets 18

2.2 An Innovative Value Chain Model: the NAIP's 'Millets Value Chain Project' 19

2.2.1 Objectives of the project 19

2.2.2 Role of partners 19

2.2.3 Interventions 20

2.2.4 Technical profile-contours of the value chain 21

3 Nutritional and Health Benefits of Millets 24

3.1 Nutritional Overview: Millet vs Major Cereals 24

3.2 Nutritional Profiles of Millets 26

3.2.1 Nutritional profile of sorghum 27

3.2.2 Nutritional profile of pearl millet 28

3.2.3 Nutritional profile of finger millet 29

3.2.4 Nutritional profile of foxtail millet 29

3.2.5 Nutritional profile of proso millet 30

3.2.6 Nutritional profile of kodo millet 30

3.2.7 Nutritional profile of barnyard millet 30

3.2.8 Nutritional profile of little millet 31

3.3 Health Benefits of Millets 31

3.3.1 Anti-diabetic properties 31

3.3.2 Reduction of oxidative stress 32

3.3.3 Anti-cancer properties 32

3.3.4 Anti-hypertensive and cardiovascular disease prevention 33

3.3.5 Coeliac disease 33

3.3.6 Obesity 33

3.3.7 Coronary heart disease 33

3.3.8 Other benefits 33

3.4 Nutritional Evaluation of Food Products from Millets 34

3.4.1 Nutritional composition of sorghum products 34

3.4.2 Glycaemic index and glycaemic load of sorghum products 35

3.4.3 Effect of sorghum diet on glycosylated haemoglobin and lipid profile in diabetics 36

3.4.4 Amino acid profile of sorghum products 37

3.4.5 Effect of sorghum diet on nutritional status of schoolchildren 37

3.4.6 Determination of protein efficiency of sorghum 37

3.5 Impact of Sorghum Grain Processing on Nutritional Composition 39

3.5.1 Effect of grain processing on nutrient composition of sorghum products 39

3.5.2 Assessment of sorghum semi-processed products based on nutrient superiority for marketability 40

3.6 Conclusion 43

4 Value Chain: On-Farm Production Interventions 49

4.1 Identification of Genotypes for Specific End Products 49

4.1.1 Analysis of physical attributes of sorghum genotypes 49

4.1.2 Analysis of biochemical attributes of sorghum genotypes 51

4.1.3 Identification of high protein digestibility and amino acid profiles in sorghum genotypes 51

4.1.4 Variability and correlation analysis for biochemical grain quality traits in sorghum genotypes 52

4.1.5 Shelf-life studies of rabi sorghum grain cultivars 53

4.2 End Product-Specific Sorghum Cultivation through Backward Integration: a Pilot Project 53

4.2.1 Sorghum yield in kharif season 54

4.2.2 Sorghum yield in mbi season 55

4.2.3 Economics of improved sorghum cultivars in kharif season 55

4.2.4 Economics of improved sorghum cultivars in rabi season 56

4.2.5 Comparative yield and economics of kharif and rabi sorghum 56

4.2.6 Factorization of income from on-farm sorghum production 56

4.3 Conclusion 58

5 Value Chain: Processing Interventions 59

5.1 Background and Scope 59

5.2 Recent Millet Food Processing Initiatives by ICAR 60

5.3 Why is Processing Intervention Needed in Sorghum? 61

5.4 Structure of the Sorghum Grain 63

5.5 Sorghum Processing 63

5.5.1 Sorghum milling technology 64

5.5.2 Wet milling for starch extraction 70

5.5.3 Sorghum dehulling/decortications 71

5.5.4 Effect of parboiling on milling and cooking quality 75

5.5.5 Standardization of particle size for different products 76

5.5.6 Formulation of designer semolina for enhanced resistant starch 78

5.5.7 Development and standardization of sorghum-rich multigrain flour 79

5.5.8 Intervention on sorghum flours 80

5.5.9 Storage studies on sorghum rich multigrain flour in different packages 80

5.5.10 Enhancing shelf life of sorghum flour and multigrain flour 81

5.6 Development of Sorghum Products 81

5.6.1 Roti, mudde and peda 81

5.6.2 Sorghum bakery products 85

5.6.3 Fermented sorghum products 87

5.6.4 Sorghum malt products 90

5.6.5 Sorghum lassi 92

5.6.6 Sorghum flakes 92

5.6.7 Pop sorghum and sorghum puffs 97

5.6.8 Sorghum extruded products 101

5.6.9 Fat-free sorghum crunches 110

5.6.10 Instant mixes 111

5.6.11 Formulation of masala for the preparation of sorghum flakes and pops 112

5.6.12 Standardization of flavourings for sorghum pasta 113

5.6.13 Sensory properties of cooked sorghum foods for daily consumption 113

5.7 Conclusion 115

6 Value Chain: Interventions Related to Consumer Acceptability, Entrepreneurship, Commercialization, Promotion and Policymaking 119

6.1 Consumer Acceptability and Market Feasibility of Newly Developed Sorghum Products 119

6.1.1 Sampling and methodology 119

6.1.2 Sorghum-rich multigrain atta 120

6.1.3 Sorghum biscuits 125

6.1.4 Sorghum vermicelli 128

6.1.5 Sorghum semolina (for uppit) 133

6.1.6 Sorghum semolina (for sira) 137

6.1.7 Sorghum flakes 141

6.1.8 Conclusion 145

6.2 Entrepreneurship Development in Millet Product Technologies 147

6.2.1 Entrepreneurship development at farm level 147

6.2.2 Entrepreneurship Development Programmes for women, rural entrepreneurs and urban start-up entrepreneurs 148

6.2.3 Entrepreneurship Development Programmes in various states 149

6.3 Commercialization of Sorghum Product Technologies on a Pilot Scale 149

6.3.1 Branding, labelling and packaging 150

6.3.2 Launching of eatrite brand by IIMR 151

6.3.3 Commercialization of the sorghum product technologies 152

6.4 Sensitization of Policymakers 154

6.4.1 Organizing national and international conferences 154

6.4.2 Formation of a taskforce for promotion of millets 155

6.5 Promotion of Value Added Healthy and Convenient Sorghum Product Technologies 155

6.5.1 Communication strategies 155

6.6 Conclusion 159

7 Impact Assessment of Value Chain on Millet Foods 160

7.1 Impact Assessment on Various Stakeholders in Value Chain Development of Sorghum 160

7.1.1 Farmers - impact of end product-specific sorghum cultivation 160

7.1.2 Processors - processing diversification and product development 163

7.1.3 Entrepreneurs-entrepreneurship development 165

7.1.4 Policymakers 165

7.1.5 Consumers 165

7.1.6 Conclusion 165

7.2 Business Plan for Sorghum Value-Added Product Technologies 166

7.2.1 Opportunity for developing value-added sorghum products 166

7.2.2 Seasonality vs quality of sorghum 169

7.2.3 Backward integration and supply chain management 169

7.2.4 Prospective districts where backward linkages as well as production can be taken up 169

7.2.5 Structure of organization and phases of development 170

7.2.6 Product launch 173

7.2.7 Market and competitor analysis 173

7.2.8 State-wise potential markets for launching sorghum products 175

7.2.9 Industry size estimation 177

7.2.10 SWOT analyses of sorghum food products 177

7.2.11 Product-wise SWOT analysis 177

7.2.12 Production plan 178

7.2.13 Financial plan 179

7.2.14 Marketing plan 182

7.2.15 Alternative strategies for selling the products 182

7.2.16 Risk factors 184

7.2.17 Social impact 185

8 Value Chain of Millets: Lessons to Learn and Prospects for the Future 186

8.1 Constraints and Challenges in the Value Chain of Millets 186

8.1.1 Production constraints 186

8.1.2 On-farm technological backstopping 186

8.1.3 Clustering of farmers 187

8.1.4 Primary and secondary processing of sorghum 187

8.1.5 Shelf life remains a challenge 187

8.1.6 Policy 187

8.1.7 Inadequate promotional awareness on health aspects 187

8.1.8 Conclusion 188

8.2 Scope for Replication, Upscaling, Horizontal Expansion and Export Avenues 188

8.2.1 Upscaling and replication 188

5.2.1 Horizontal expansion within India 189

8.2.1 Export avenues 190

8.3 The Future of Demand Creation for Millets: a Sustainable Approach 190

Appendices 195

Index 213