Use

Millet is suitable for both sweet and savory dishes. Increasingly, it is sweetened in the full-fledged kitchen to accompany morning porridge or serves as an ingredient in mueslis. But also savory vegetable millet pots and spicy bratlings are made from the traditional food. Millet is even processed for the production of gluten-free beer.

Production

Golden millet is a popular variant of millet, which is used by us for food purposes. Millet is fast-growing, and on average only 100 days pass from sowing to harvesting. This makes it suitable for crop rotation. Above all, the change with legumes has proved to be biologically and economically sensible. The grains ripen in long, productive panicles before they are harvested in summer.

The German term for these sweet grasses, millet, comes from the Old Germanic. Hirsa, hirsi or hirso were derived from the Indo-European term for nutrition, nourishment and saturation. Millet was already used as a food 8000 years ago, it was used to make flat bread early on. With the introduction of potatoes, maize and wheat into our diet, the importance of millet was lost. Now millet is increasingly being cultivated again, as these gluten-free grains are also suitable for celiac patients and allergy sufferers.

Millet thrives on almost any soil, even in dry locations. There, however, it is mainly used to produce biomass, as the carbohydrate-rich plant has a high energy potential for biogas production. Brown millet, on the other hand, appreciates permeable soils; on compacted subsoil, harvest losses must be reckoned with.

Origin

The organic millet we offer comes from organic farming. Sustainability and fair trade are important criteria for us. The husked and peeled grain of the golden millet is rich in minerals. In contrast to cereals, millet does not only contain these minerals in the outer layers, but in the whole grain.

Sustainability

Millet thrives in almost all climate zones. It protects people from erosion, especially in barren regions, and has saved them from the worst famines for thousands of years. In addition to seeds, straw was traditionally used to make brooms and paper, but also as building material. Millet has always been used as animal feed. Now millet fulfills another important task. As biomass, it is used to supply renewable energy.

Harvest

Like cereals, millet from commercial cultivation is also harvested with combine harvesters or forage harvesters. The millet seeds are separated from the green parts of the plant in the field. The millet is cleaned, dried and then sold in various grades and quality classes.

Flavor

Millet has a savory taste. Its slightly nutty aroma is becoming more and more popular.

Yield

The world harvest currently amounts to around 86 million tonnes, and the trend is increasing. Millet offers a relatively constant harvest because it is not sensitive to weather conditions.

Special feature

Celiac patients and those sensitive to gluten appreciate organic millet because it is gluten-free by nature. However, millet does not work well as a baking cereal, which is why it cannot be processed as a sole ingredient into normal bread, but only into flat cakes.