Pearl millet

Pearl Millet (Pennisetum glaucum) is a widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa.

Description

Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive.

Cultivation and uses

Today pearl millet is grown on over 260,000 km² of land worldwide. It accounts for approximately 50% of the total world production of millets. In Pakistan and India, pearl millet, known locally as bajra or sajje, is a common food. It is often used to make a traditional flat bread known as roti.

Pearl millet is a rich source of phosphorus, which plays an important part in the structure of body cells. Consumption of pearl millets helps in minimizing the risk of type 2 diabetes. Being a good source of magnesium, millets act as a cofactor in a number of enzymatic reactions.

Breeding

Pearl millet breeders have made improvements to the crop, including increased disease resistance and increased yield. In the 1970s, work began to cross-breed pearl millet with sorghum in an attempt to create a new, more hardy grain.

See also

• Millet
• Sorghum
• Cereal

References

<references />

This cereal related article is a stub. You can help WikiMD by expanding it.