While there are books that look at nutritional aspects and processing of millets, this title deals with value addition through the entire chain, from producer to consumer, and demonstrates a reliable model for millets development that can be adapted to other commodities.

• Millets Value Chain for Nutritional Security: A Replicable Success Model from India
• Copyright
• Contents
• List of Figures
• List of Tables
• List of Appendices
• List of Abbreviations
• List of Abbreviations (in Cluster Analysis)
• Foreword
• Preface
• Executive Summary
  • On-farm production interventions
  • Value addition through processing interventions in millets
  • Nutritional evaluation and certification
  • Entrepreneurship development
  • Promotion and popularization
  • Commercialization
  • Socio-economic impacts
  • Reference
• Acknowledgements
• 1: Production and Utilization of Millets
  • 1.1 Production of Millets
    • 1.1.1 Global production
      • Sorghum
      • Pearl millet
      • Small millets
    • 1.1.2 Indian production
      • Trends in millet area and production comparedto other crops
      • Decline/diversification of area under millets
      • Competing crops
      • Reasons for the decline in area under millet
      • Cropping seasons/sequence
      • Interventions for improvement of millets
      • Millet production potential
  • 1.2 Utilization of Millets
    • 1.2.1 Global utilization of millets
    • 1.2.2 Utilization of millets in India
  • 1.3 Government Policies that Determine Millets Production in India
    • 1.3.1 Minimum Support Price
    • 1.3.2 Public Distribution System
  • 1.4 Development Programmes for Millets in India
    • 1.4.1 Macro Management in Agriculture
    • 1.4.2 Initiative for Nutrition Security through Intensive Millets Promotion
    • 1.4.3 Rainfed Area Development Programme
    • 1.4.4 National Food Security Mission’s coarse cereals component
  • 1.5 The Need for a Value Chain Model of Millets in India
  • 1.6 Overview of Millets Value Chain Development in Various Countries
  • References
• 2: Gaps in and Scope of the Value Chain in Millets
  • 2.1 Gaps in Production, Utilization and Marketing of Millets
  • 2.2 An Innovative Value Chain Model: the NAIP’s ‘Millets Value Chain Project’
    • 2.2.1 Objectives of the project
    • 2.2.2 Role of partners
    • 2.2.3 Interventions
    • 2.2.4 Technical profile-contours of the value chain
      • Objectives
      • The major outputs
  • Reference
• 3: Nutritional and Health Benefits of Millets
  • 3.1 Nutritional Overview: Millet vs Major Cereals
  • 3.2 Nutritional Profiles of Millets
    • 3.2.1 Nutritional profile of sorghum
    • 3.2.2 Nutritional profile of pearl millet
    • 3.2.3 Nutritional profile of finger millet
    • 3.2.4 Nutritional profile of foxtail millet
    • 3.2.5 Nutritional profile of proso millet
    • 3.2.6 Nutritional profile of kodo millet
    • 3.2.7 Nutritional profile of barnyard millet
    • 3.2.8 Nutritional profile of little millet
  • 3.3 Health Benefits of Millets
    • 3.3.1 Anti-diabetic properties
    • 3.3.2 Reduction of oxidative stress
    • 3.3.3 Anti-cancer properties
    • 3.3.4 Anti-hypertensive and cardiovasculardisease prevention
    • 3.3.5 Coeliac disease
    • 3.3.6 Obesity
    • 3.3.7 Coronary heart disease
    • 3.3.8 Other benefits
      • Treatment of stomach ulcers
      • Prevention of gallstones and allergic reactions
      • Finger millet for anaemia control
  • 3.4 Nutritional Evaluation of Food Products from Millets
    • 3.4.1 Nutritional composition of sorghumproducts
    • 3.4.2 Glycaemic index and glycaemic load of sorghum products
    • 3.4.3 Effect of sorghum diet on glycosylated haemoglobin and lipid profile in diabetics
    • 3.4.5 Effect of sorghum diet on nutritionalstatus of school children
    • 3.4.6 Determination of protein efficiency of sorghum
  • 3.5 Impact of Sorghum Grain Processingon Nutritional Composition
    • 3.5.1 Effect of grain processing on nutrient composition of sorghum products
    • 3.5.2 Assessment of sorghum semi-processed products based on nutrient superiority for marketability
      • Sorghum grain
      • Sorghum flour
      • Sorghum semolina
      • Sorghum flakes
      • Sorghum pasta
      • Sorghum vermicelli
  • 3.6 Conclusion
  • References
• 4: Value Chain: On-Farm Production Interventions
  • 4.1 Identification of Genotypes for Specific End Products
    • 4.1.1 Analysis of physical attributes of sorghum genotypes
    • 4.1.2 Analysis of biochemical attributes of sorghum genotypes
    • 4.1.3 Identification of high protein digestibility and amino acid profiles in sorghum genotypes
    • 4.1.4 Variability and correlation analysis for biochemical grain quality traits in sorghum genotypes
    • 4.1.5 Shelf-life studies of rabi sorghum grain cultivars
  • 4.2 End Product-Specific Sorghum Cultivation through Backward Integration: a Pilot Project
    • 4.2.1 Sorghum yield in kharif season
    • 4.2.2 Sorghum yield in rabi season
    • 4.2.3 Economics of improved sorghum cultivars in kharif season
    • 4.2.4 Economics of improved sorghum cultivars in rabi season
    • 4.2.5 Comparative yield and economics of kharif and rabi sorghum
    • 4.2.6 Factorization of income from on-farm sorghum production
  • 4.3 Conclusion
  • References
• 5: Value Chain: Processing Interventions
  • 5.1 Background and Scope
  • 5.2 Recent Millet Food Processing Initiatives by ICAR
  • 5.3 Why is Processing Intervention Needed in Sorghum?
  • 5.4 Structure of the Sorghum Grain
  • 5.5 Sorghum Processing
    • 5.5.1 Sorghum milling technology
    • 5.5.2 Wet milling for starch extraction
    • 5.5.3 Sorghum dehulling/decortications
    • 5.5.4 Effect of parboiling on milling and cooking quality
    • 5.5.5 Standardization of particle size for different products
    • 5.5.6 Formulation of designer semolina for enhanced resistant starch
    • 5.5.7 Development and standardization of sorghum-rich multigrain flour
    • 5.5.8 Intervention on sorghum flours
    • 5.5.9 Storage studies on sorghum rich multigrain flour in different packages
    • 5.5.10 Enhancing shelf life of sorghum flour and multigrain flour
  • 5.6 Development of Sorghum Products
    • 5.6.1 Roti, mudde and peda
      • Roti
      • Mudde
      • Sorghum bran peda
    • 5.6.2 Sorghum bakery products
      • Sorghum biscuits
    • 5.6.3 Fermented sorghum products
    • 5.6.4 Sorghum malt products
    • 5.6.5 Sorghum lassi
    • 5.6.6 Sorghum flakes
      • Conventional flakes
      • Flakes made from roller flaker technology
      • Optimal conditions for manufacture and nutritional content of sorghum flakes
    • 5.6.7 Pop sorghum and sorghum puffs
    • 5.6.8 Sorghum extruded products
      • Breakfast cereals
      • Vermicelli and pasta
      • Hot-extruded sorghum snack
    • 5.6.9 Fat-free sorghum crunches
    • 5.6.10 Instant mixes
      • Instant sorghum idli and dosa mix
      • Instant dhokla mix
      • Instant upma-mix
      • Instant vermicelli kheer mix
      • Instant flakes kheer mix
    • 5.6.11 Formulation of masala for the preparation of sorghum flakes and pops
    • 5.6.12 Standardization of flavourings for sorghum pasta
    • 5.6.13 Sensory properties of cooked sorghum foods for daily consumption
      • Sensory evaluation
      • Statistical analysis
      • Results
  • 5.7 Conclusion
  • References
• 6: Value Chain: Interventions Related to Consumer Acceptability, Entrepreneurship, Commercialization, Promotion and Policymaking
  • 6.1 Consumer Acceptability and Market Feasibility of Newly Developed Sorghum Products
    • 6.1.1 Sampling and methodology
      • Factors/dimensions used for the analysis
      • Cluster analysis
    • 6.1.2 Sorghum-rich multigrain
      • Clusters of respondents for sorghum-rich multigrain atta
      • Attributes influencing the purchase of sorghum-rich multigrain atta
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum-rich multigrain atta
    • 6.1.3 Sorghum biscuits
      • Clusters of respondents for sorghum biscuits
      • Attributes influencing the purchase of sorghum biscuits
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum biscuits
    • 6.1.4 Sorghum vermicelli
      • Clusters of respondents for sorghum vermicelli
      • Attributes influencing the purchase of sorghum vermicelli
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the response of respondents on important attributes of sorghum vermicelli
    • 6.1.5 Sorghum semolina (for uppit)
    • Clusters of respondents for sorghum semolina (for uppit)
    • Attributes influencing the purchase of sorghum semolina (for uppit)
    • 6.1.6 Sorghum semolina (for
    • 6.1.7 Sorghum flakes
      • Clusters of respondents for sorghum flakes
      • Purchase influencing attributes of sorghum flakes
      • Prediction of correct purchase decision
      • Purchase prediction accuracy based on individual attributes (hit ratio)
      • Similarities and dissimilarities in the responseof respondents to important attributes of sorghum flakes
    • 6.1.8 Conclusion
  • 6.2 Entrepreneurship Development in Millet Product Technologies
    • 6.2.1 Entrepreneurship development at farm level
    • 6.2.2 Entrepreneurship Development Programmes for women, rural entrepreneurs and urban start-up entrepreneurs
    • 6.2.3 Entrepreneurship Development Programmes in various states
  • 6.3 Commercialization of Sorghum Product Technologies on a Pilot Scale
    • 6.3.1 Branding, labelling and packaging
      • Branding
      • Labelling
      • Packaging
    • 6.3.2 Launching of eatrite brand by IIMR
    • 6.3.3 Commercialization of the sorghum product technologies
      • Salient features of commercialization and scaling-up
  • 6.4 Sensitization of Policymakers
    • 6.4.1 Organizing national and international conferences
    • 6.4.2 Formation of a taskforce for promotion of millets
  • 6.5 Promotion of Value Added Healthy and Convenient Sorghum Product Technologies
    • 6.5.1 Communication strategies
  • 6.6 Conclusion
  • References
• 7: Impact Assessment of Value Chain on Millet Foods
  • 7.1 Impact Assessment on Various Stakeholders in Value Chain Development of Sorghum
    • 7.1.1 Farmers – impact of end product specific sorghum cultivation
      • Shifting of allocation of sorghum cultivation from marginal to better lands
    • 7.1.2 Processors – processing diversification and product development
    • 7.1.3 Entrepreneurs – entrepreneurship development
    • 7.1.4 Policymakers
    • 7.1.5 Consumers
    • 7.1.6 Conclusion
  • 7.2 Business Plan for Sorghum Value-Added Product Technologies
    • 7.2.1 Opportunity for developing value-added sorghum products
    • 7.2.2 Seasonality vs quality of sorghum
    • 7.2.3 Backward integration and supply chain management
    • 7.2.4 Prospective districts where backward linkages as well as production can be taken up
    • 7.2.5 Structure of organization and phases of development
      • Organization, structure and manpower
      • Phase-wise production and product selling plan
      • Phase-wise implementation
    • 7.2.6 Product launch
      • Implementation schedule
    • 7.2.7 Market and competitor analysis
      • Advantage of sorghum-based products
      • Competitiveness of sorghum-based multigrain atta
      • Competitiveness of sorghum-based biscuits
      • Competitiveness of sorghum-based flakes
    • 7.2.8 State-wise potential markets for launching sorghum products
    • 7.2.9 Industry size estimation
      • Multigrain atta industry
      • Biscuit industry
      • Rice flake industry
    • 7.2.10 SWOT analyses of sorghum food products
    • 7.2.11 Product-wise SWOT analysis
      • Sorghum multigrain atta
      • Sorghum-based biscuits
    • 7.2.12 Production plan
    • 7.2.13 Financial plan
    • 7.2.14 Marketing plan
    • 7.2.15 Alternative strategies for selling the products
    • 7.2.16 Risk factors
      • Availability and accessibility of the sorghum
      • Entrepreneurial skills and capabilities
    • 7.2.17 Social impact
  • References
• 8: Value Chain of Millets: Lessons to Learn and Prospects for the Future
  • 8.1 Constraints and Challenges in the Value Chain of Millets
    • 8.1.1 Production constraints
    • 8.1.2 On-farm technological backstopping
    • 8.1.3 Clustering of farmers
    • 8.1.4 Primary and secondary processing of sorghum
    • 8.1.5 Shelf life remains a challenge
    • 8.1.6 Policy
    • 8.1.7 Inadequate promotional awareness on health aspects
    • 8.1.8 Conclusion
  • 8.2 Scope for Replication, Upscaling Horizontal Expansion and Export Avenues
    • 8.2.1 Upscaling and replication
    • 8.2.2 Horizontal expansion within India
    • 8.2.3 Export avenues
  • 8.3 The Future of Demand Creation for Millets: a Sustainable Approach
  • References
• Appendices
• Index