1. INTRODUCTION

1.1 Importance of Millets

1.2 Millets are Smart Foods

1.3 Nutritional Benefits

1.4 Technologies for Processing Millets

1.4.1 Principal Methods of Preparing Millets

1.5 Importance of Millet Processing

1.6 Advantages of Millets Processing

1.7 Primary Processing Methods

1.7.1 De-Cortication

1.7.2 Pounding

1.7.3 De-Hulling

1.7.4 Parboiling

1.7.5 Milling

1.8 Secondary Processing of Millets

2. ROLE OF GOVERNMENT IN MILLETS PROMOTION

3. HOW TO GROW MILLETS

3.1 Select the Millet Variety

3.2 Soil Preparation

3.3 Seed Option and Sowing

3.4 Irrigation

3.5 Weed Control

3.6 Plant Food Application

3.7 Pest and Condition Administration

3.8 Harvesting

3.9 Threshing and Processing

3.10. Benefits of Millet Cultivation in India

4. HOW TO START MILLETS PROCESSING BUSINESS

5. PLANT LAYOUT DESCRIPTION OF MILLETS PROCESSING

6. PEARL MILLETS (BAJRA) FARMING

6.1 Uses

6.2 Health Benefits of Bajra or Pearl Millet

6.3 Commercial Hybrid Varieties of Bajra in India

6.4 Temperature Requirements

6.5 Rainfall Requirements

6.6 Soil Requirements

6.7 Propagation

6.8 Planting

6.9 Fertilization

6.10 Irrigation

6.11 Weed Control

6.12 Pest Control

6.13 Cultural Practices

6.14 Gathering Harvest Maturation

6.15 Yields of Pearl Millets

6.16 Dishes made from Pearl Millets

7. FOXTAIL MILLET (KAKUM/KANGNI) FARMING

7.1 In Indian Languages, Foxtail Millet

7.2 Health Benefits of Foxtail Millet

7.3 Varieties/Types (Cultivars)

7.4 Temperature and Soil Conditions

7.5 Land Preparation

7.6 Propagation

7.7 Seed Rate, Season, Sowing and Spacing

7.8 Irrigation

7.9 Intercultural Operations

7.10 Pests and Diseases in Foxtail Millet Cultivation

7.11 Harvesting of Foxtail Millet

7.12 Yield

7.13 Market and Distribution

8. SORGHUM MILLET FARMING AND ITS FLAKES

MANUFACTURING

8.1 Various Other Uses of Sorghum

8.2 Origin, Distribution and Production of Sorghum

8.3 Sorghum’s Components and Health Benefits

8.4 Health Benefits

8.5 Nutrition Credentials of Wholegrain Sorghum

8.6 Cultivation, Bearing & Post Harvest Management

8.7 Cultivation and Bearing

8.8 Processing & Value Addition

8.9 Sorghum Flakes Savouries

8.10 Primary Processing of Sorghum

8.10.1 Cleaning and Grading

8.10.2 Parboiling

8.10.3 Milling

8.10.4 Drying

8.11 Secondary Processing (Flaking) of Sorghum

8.11.1 Soaking

8.11.2 Softening

8.11.3 Pre-Drying

8.11.4 Flaking

8.11.5 Roasting

8.11.6 Sieving and Grading

8.12 Market Demand and Supply for Sorghum Flakes

9. KODO MILLET (VARAGU) FARMING

9.1 Benefits of Kodo Millet Farming

9.2 Climate Requirements

9.3 Soil Requirements and Field Preparation

9.4 Crop Characteristics and Issues

9.5 Irrigation Requirement

9.6 Seed Spacing/Plant Spacing

9.7 Seed Production

9.8 Manures and Fertilizers

9.9 Specific Field Standards

9.10 Seed Standards

9.11 Seed Selection and Sowing

9.12 Weed Management

9.13 Roguing

9.14 Diseases and Its Control Measure

9.15 Insect-Pests Management

9.16 Harvesting and Processing

9.17 Drying and Storage

9.18 The Yield

10. FINGER MILLET (RAGI) FARMING

10.1 Nutritional Profile

10.2 Health Benefits

10.3 Culinary Uses

10.4 Agricultural Aspects

10.5 Climatic Requirements

10.6 Soil Requirements

10.7 Land Preparation

10.8 Sowing Methods and Propagation

10.9 Seed Rate

10.10 Manures and Fertilisers

10.11 Intercropping

10.12 Irrigation

10.13 Weed Control

10.14 Diseases and Pests

10.15 Harvesting

10.16 Productivity

10.17 Product Made from Finger Millet

11. PROSO MILLET (CHENA/BARRI) FARMING, CULTIVATION

PRACTICES

11.1 Uses of Proso Millet

11.2 A Step-by-Step Approach on Growing Proso Millet

11.2.1 Climatic and Soil Requirements for Proso Millet

Famring

11.2.2 Proso Millet Distribution and Area

11.2.3 Production of Proso Millet

11.2.4 Spacing and Seed Rate in Proso Millet Farming

11.2.5 Proso Millet Development

11.2.6 Seed Sowing in Proso Millet Farming

11.2.7 Manures and Fertilizers in Proso Millet Farming

11.2.8 Irrigation Requirement for Proso Millet Farming

11.2.9 Harvesting and Threshing of Proso Millet

11.2.10 Marketing

12. BARNYARD MILLET (SANWA) FARMING

12.1 Health Benefits of Barnyard Millet

12.2 A Comprehensive Guide to Cultivating Barnyard

Millet

12.2.1 Different Types of Barnyard Millet

12.2.2 Climate and Environmental Requirements for Barnyard

Millet Cultivation

12.2.3 Land Preparation and Soil Requirements

12.2.4 Propagation of Barnyard Millet

12.2.5 Barnyard Millet Farming Nursery Raising and

Transplanting

12.2.6 Spacing Between Plants in Barnyard Millet Farming

12.2.7 Planting

12.2.8 Barnyard Millet Fertilization

12.2.9 Barnyard Millet Farming Irrigation

12.2.10 Weed Control

12.2.11 Organic Management of Pests and Diseases in

Barnyard Millet Farming

12.2.12 Harvesting of Barnyard Millet

12.2.13 Barnyard Millets Produce

13. LITTLE MILLET (MORAIYO) FARMING

13.1 Health Benefits of Little Millet

13.2 World’s Top 10 Producing Countries of Little Millet

13.3 A Step-by-Step Guide for Beginners

13.3.1 Land Preparation and Soil Requirements

13.3.2 Temperature, Climate and Rainfall Requirements

13.3.3 Propagation

13.3.4 Seed Propagation

13.3.5 Seeds and Seed Rate for Organic Little Millet

Farming

13.3.6 Sowing and Spacing

13.3.7 Organic Manures and Bio-Fertilizers

13.3.8 Irrigation

13.3.9 Weed Control Practices

13.3.10 Organic Pest and Diseases

13.3.11 Yields and Threshing

13.3.12 Harvesting and Storage

13.3.13 Conclusion

14. BUCKWHEAT MILLET (KUTTU) FARMING

14.1 Gluten-Free

14.2 Soil Requirement

14.3 Various Variations

14.4 Growth Habits

14.5 Right Time to Plant Buckwheat

14.6 Site Preparation

14.7 Climatic Requirements

14.8 The Seed Rate and Seedbed Preparation

14.9 Seed Preparation and Germination

14.10 Sowing of Seed

14.11 Field Preparation and Fertilization

14.12 Pests or Diseases Management

14.13 Harvesting and Yield

14.14 Buckwheat Recipes

15. AMARANTH MILLET (RAJGIRA) FARMING

15.1 Uses of Amaranth Millet

15.2 Cultivars (Varieties) of Amaranth

15.3 Climate Requirement

15.4 Soil Requirement

15.5 Preparation of Land

15.6 Seeding, Sowing and Spacing

15.7 Irrigation

15.8 Fertilizers and Manures

15.9 Intercultural Operations

15.10 Pests and Diseases in Amaranth Cultivation

15.11 Harvest and Yield

16. KODO MILLET COOKIES MANUFACTURING

16.1 Origin, Distribution and Production of Kodo Millet

16.2 Health Benefits and Nutritional Information

16.2.1 Nutritional Value

16.3 Constituents and Health Benefits of Kodo Millets

16.4 Processing & Value Addition

16.5 Preparation of Kodo Millet Cookies

16.5.1 Mixing

16.5.2 Shaping and Forming

16.5.3 Baking

16.5.4 Cooling

16.6 Market Demand and Supply for Kodo Millet Cookies

16.7 Machinery and Equipment Requirements

16.7.1 Planetary Mixer

16.7.2 Cookie Wire Cut Machine

16.7.3 Rotary Oven

16.7.4 High Speed Biscuit Wrapping Machine

16.8 Why to Start Millet Cookie Manufacturing

Business?

16.9 Future Opportunities for Startups and

Entrepreneurs

16.10 Quality Control

17. HOW TO START MILLETS COOKIE MANUFACTURING

BUSINESS

18. PLANT LAYOUT DESCRIPTION OF MILLET COOKIES

MANUFACTURING

19. MILLET FLAKES MANUFACTURING

19.1 Historical and Cultural Relevance

19.2 Culinary Applications

19.3 Health and Wellness Conveniences

19.4 Incorporating Millet Flakes in Diet Plan

19.5 Sustainability Aspect

19.6 Functions of Millet Flakes

19.7 Flake Production

19.7.1 Grain Cleaning

19.7.2 Dehusking/Degermination

19.7.3 Cooking Process

19.7.4 Flaking

19.7.5 Drying

19.7.6 Packaging and Storage

20. HOW TO START MILLETS FLAKES MANUFACTURING

BUSINESS

21. PLANT LAYOUT DESCRIPTION OF MILLET FLAKES

MANUFACTURING

22. MILLETS FLOUR MAKING PROCESS

22.1 How to Use Millet Flour

22.2 Millet Flour Variety

22.3 Popular Recipes and Dishes

22.4 Basic Nutritional Information

22.5 Is Gluten-Free Millet Flour Available?

22.6 As an Alternative to Wheat Flour

22.7 Millet Flour Manufacturing

23. HOW TO START MILLETS FLOUR MANUFACTURING BUSINESS

24. PLANT LAYOUT DESCRIPTION OF MILLET FLOUR

MANUFACTURING

25. MILLET NOODLES MANUFACTURING

25.1 Diverse and Delicious Millet Noodle Dishes

25.1.1 Stir-Fried Millet Noodles

25.1.2 Cold Millet Noodle Salad

25.1.3 Millet Noodle Soup

25.2 The Nutritional Advantages of Millet-Based Noodles

25.3 Medicinal Properties of Millet Noodles

25.4 The Millet Noodle Manufacturing Process

26. HOW TO START MILLETS NOODLES MANUFACTURING

BUSINESS

27. PLANT LAYOUT DESCRIPTION OF MILLET NOODLES

MANUFACTURING

28. MILLET PASTA MANUFACTURING

28.1 Comparing Millet Pasta and Regular Pasta

28.1.1 Taste and Texture Comparison

28.1.2 Nutritional Comparison

28.1.3 Price Comparison

28.2 Common Types of Pasta

28.2.1 Macaroni

28.2.2 Sphagetti

28.2.3 Vermicelli

28.3 Worth Enhancement in Pasta

28.4 How to Make Millet Pasta

28.4.1 Pasta Making

28.4.2 Pasta Production Methods

28.4.2.1 Extrusion

28.4.2.2 Sheeting or Rolling Techniques

28.4.2.3 Pasta Manufacturing and Sanitation

Technologies

28.4.2.4 Pasta Product Quality Assessment

28.5 Packaging of Millet Pasta

28.5.1 Pasta Packaging

28.5.2 Functions of Pasta Packaging

28.5.2.1 Components of Pasta Packaging

28.5.2.2 Key Factors in Pasta Packaging

28.5.2.3 Dried Pasta Packaging Using Cellophane

Bags

29. HOW TO START MILLET PASTA MANUFACTURING BUSINESS

30. PLANT LAYOUT DESCRIPTION OF MILLET PASTA

MANUFACTURING

31. MILLET BEVERAGES PRODUCTION

31.1 Historical and Cultural Significance

31.2 Nutritional Value

31.3 Types of Millet Beverages

31.4 Production Process

31.5 Challenges and Innovations

31.6 Environmental and Economic Impact

31.7 Consumer Trends and Market Growth

31.8 Future Outlook

31.9 Sensory Characteristics

31.10 Health and Dietary Considerations

31.11 Distribution Channels

31.12 Regulatory Compliance and Safety Standards

31.13 Research and Development

31.14 Collaboration with Local Communities

31.15 Health Research and Consumer Education

31.16 Sustainability in the Supply Chain

31.17 Potential Health Risks and Misconceptions

31.18 Cultural Preservation and Promotion

31.19 Impact on Biodiversity

31.20 Nutritional Education and Partnerships

31.21 The Role of Millet in Global Food Security

31.22 Community Engagement and Social Responsibility

31.23 Market

32. HOW TO START MILLETS BEVERAGES MANUFACTURING

BUSINESS

33. PLANT LAYOUT DESCRIPTION OF MILLET BEVERAGE

MANUFACTURING

34. EXTRUDED SNACKS MANUFACTURING

34.1 Benefit of Extruded Snacks

34.2 Kind of Extruded Snacks

34.2.1 First-Generation Treats

34.2.2 Second-Generation Snacks

34.2.3 Third-Generation Snacks

34.3 Product Applications

34.4 Manufacturing Process of Extruded Snacks

34.4.1 Basic Ingredients

34.4.2 Mixing

34.4.3 Extrusion

34.4.4 Frying

34.4.5 Seasoning

34.4.6 Metal Detecting

34.4.7 Packing

34.5 Why to Start Extruded Snacks Manufacturing

Business

34.6 Plant & Machinery

34.7 Equipment and Tools

35. EXTRUSION TECHNOLOGY AND ITS APPLICATION IN FOOD

PROCESSING

35.1 Extrusion Process Simplified

35.2 Extruder and Its Classification

35.3 Extruders are Categorized on the Basis of

35.3.1 Method of Operation

35.3.2 Method of Construction

35.4 Raw Material or Ingredients used in Extrusion

35.5 Antioxidant and Total Phenol Content

35.6 Advantages of Extrusion Technology

35.7 Disadvantages of Extrusion Technology

35.8 Application of Extrusion Technology

36. PRINCIPLES OF EXTRUSION TECHNOLOGY OF MILLETS

36.1 Raw Material Preparation

36.2 Moisture Control

36.3 Temperature and Pressure

36.4 Die Design

36.5 Mixing and Ingredient Addition

36.6 Cooking and Expansion

36.7 Cooling and Drying

36.8 Quality Control

36.9 Packaging and Storage

36.10 Nutritional Enhancement

36.11 Texture Modification

36.12 Versatility

36.13 Reduced Anti-Nutritional Factors

36.14 Quality Assurance

36.15 Research and Development

36.16 Sustainability

36.17 Health Benefits

36.18 Allergen Management

36.19 Consumer Acceptance

36.20 Market Opportunity

36.21 Local Food Security

36.22 Training and Skill Development

36.23 Research Collaboration

36.24 Global Nutrition Initiatives

37. HOW TO START EXTRUDED SNACKS MANUFACTURING

BUSINESS

38. PLANT LAYOUT DESCRIPTION OF EXTRUDED SNACKS

MANUFACTURING

39. MILLETS BASED FERMENTED FOOD PRODUCTS

40. Extruded Flakes Manufacturing from Millet

40.1 Production of Extruded Flakes

40.1.1 Raw Material Selection

40.1.2 Conditioning

40.1.3 Addition of Water

40.1.4 Mixing Process

40.1.5 Roller Flaking

40.1.6 Extrusion

40.1.7 Packaging

40.2 Quality Control

40.3 Marketing

40.4 Future Opportunities for Startups and

Entrepreneurs

41. EXTRUDED SNACKS MADE FROM MILLET GRAINS

41.1 Raw Materials

41.1.1 Jawar (Sorghum)

41.1.2 Rice

41.1.3 Ragi (Finger Millet)

41.1.4 Wheat

41.1.5 Corn Millet

41.2 Processing Steps

41.2.1 Conditioning

41.2.2 Water Mixing

41.2.3 Extrusion and Cutting

41.2.4 Kneading

41.2.5 Drying Extruded Snacks

41.2.6 Packaging

41.3 Machinery and Equipment

41.3.1 Conditioning

41.3.2 Water Mixing

41.3.3 Extrusion and Cutting

41.3.4 Kneading

41.3.5 Drying Extruded Snacks

41.3.6 Packaging

41.4 Quality Control

41.4.1 Raw Material Inspection

41.4.2 Process Monitoring

41.4.3 Product Testing

41.4.4 Packaging Quality

41.4.5 Hygiene and Sanitation

41.5 Marketing

41.5.1 Branding and Packaging

41.5.2 Product Variety

41.5.3 Market Research

41.5.4 Distribution Channels

41.5.5 Advertising and Promotion

41.5.6 Quality Assurance

41.6 Description of Raw Materials

41.6.1 Jawar (Sorghum)

41.6.2 Rice

41.6.3 Ragi (Finger Millet)

41.6.4 Wheat

41.6.5 Corn Millet

41.7 Future Opportunities for Startups and

Entrepreneurs

41.7.1 Health-Conscious Snacks

41.7.2 Organic and Non-GMO Snacks

41.7.3 Niche Flavors and Ingredients

41.7.4 Private Label Manufacturing

41.7.5 Sustainable Packaging

41.7.6 Export Opportunities

41.7.7 Research and Development

42. INSTANT DOSA MIX FROM SORGHUM FLOUR AND BENGAL

GRAM DAL

42.1 Benefits

42.2 Production Steps

42.2.1 Ingredients

42.2.2 Equipment

42.2.3 Preparation

42.2.4 Mixing the Ingredients

42.2.5 Mixing Process

42.2.6 Packaging

42.2.7 Labeling and Storage

43. INSTANT MILLET PONGAL MIX PRODUCTION

43.1 Advantages

43.2 Description of Machinery

43.2.1 Sorghum Processing Equipment

43.2.1.1 Sorghum Cleaning Machine

43.2.1.2 Sorghum Dehuller

43.2.1.3 Sorghum Milling Machine

43.2.2 Lentil Processing Equipment

43.2.2.1 Green Gram Dal Cleaning Machine

43.2.2.2 Lentil Dehuller

43.2.2.3 Lentil Milling Machine

43.2.3 Spice and Condiment Mixing Equipment

43.2.3.1 Mixing Machine

43.2.4 Packaging Equipment

43.2.4.1 Automatic Packaging Machine

43.2.4.2 Labeling Machine

43.3 Manufacturing Process

43.3.1 Sorghum Processing

43.3.2 Lentil Processing

43.3.3 Spice and Condiment Mixing

43.3.4 Packaging

43.4 Packaging and Marketing

43.5 Quality Control

43.5.1 Raw Material Inspection

43.5.2 Production Monitoring

43.5.3 Hygiene and Sanitation

43.5.4 Sampling and Testing

43.5.5 Packaging Inspection

43.5.6 Shelf-Life Testing

43.6 Description of Raw Materials

43.6.1 Sorghum Millet

43.6.2 Green Gram Dal

43.6.3 Spices and Condiments

43.7 Future Opportunities for Startups and

Entrepreneurs

43.7.1 Health and Wellness Focus

43.7.2 Gluten-Free Market

43.7.3 Diversification

43.7.4 Sustainability

43.7.5 E-Commerce and Online Sales

43.7.6 Quality and Innovation

44. INSTANT SORGHUM IDLI MIX MANUFACTURING

44.1 Description of Raw Materials

44.2 Machinery and Equipment Required

44.2.1 Cleaning and Destoning Machine

44.2.2 Sieving Machine

44.2.3 Mixing Machine

44.2.4 Packaging Machine

44.3 Production Process

44.3.1 Cleaning and Destoning

44.3.2 Sieving

44.3.3 Ingredient Addition

44.3.4 Mixing

44.3.5 Instant Idli Mix Ready

44.3.6 Packaging

44.4 Quality Control

44.5 Packaging and Marketing

44.6 Future Opportunities for Startups and Entrepreneurs

44.7 Conclusion

45. INSTANT SORGHUM UPMA MIX MANUFACTURING

45.1 Benefits

45.2 Raw Materials

45.3 Machinery and Equipment

45.4 Production Process

45.5 Quality Control

45.6 Marketing

45.7 Future Opportunities for Startups and

Entrepreneurs

46. MILLET BREAD MANUFACTURING FROM PEARL, FINGER AND

FOXTAIL MILLET

46.1 Raw Materials

46.2 Machinery and Equipment

46.3 Manufacturing Process

46.4 Quality Control

46.5 Packaging and Marketing

46.6 Future Opportunities for Startups and

Entrepreneurs

47. MILLET CAKES PRODUCTION

47.1 Description of Raw Materials

47.1.1 Millet Flour

47.1.2 Fats

47.1.3 Sugars

47.1.4 Eggs

47.1.5 Flavoring Agents

47.2 Manufacturing Process

47.2.1 Ingredient Preparation

47.2.2 Mixing

47.2.3 Mold Preparation

47.2.4 Pouring and Baking

47.2.5 Cooling and Packaging

47.3 Marketing

47.3.1 Branding and Packaging

47.3.2 Online Presence

47.3.3 Retail Partnerships

47.3.4 Sampling and Tasting Events

47.3.5 Health and Nutrition Claims

47.4 Quality Control

47.4.1 Ingredient Quality

47.4.2 Batch Consistency

47.4.3 Hygiene and Sanitation

47.4.4 Sensory Evaluation

47.4.5 Shelf-Life Testing

47.5 Detailed Description of Machinery

47.5.1 Mixing Machine

47.5.2 Oven

47.5.3 Baking Molds

47.5.4 Parchment Paper

47.5.5 Packaging Machinery

47.5.6 Quality Control Equipment

47.6 Future Opportunities for Startups and

Entrepreneurs

47.6.1 Diversified Product Range

47.6.2 Nutritional Supplements

47.6.3 Health and Wellness Focus

47.6.4 Export Opportunities

47.6.5 Collaboration with Farmers

47.6.6 Research and Development

48. MILLET INSTANT LADDU MIX MANUFACTURING FROM

SORGHUM, RAGI AND SAJJA

48.1 Advantages of Instant Laddu Mix

48.2 Description of Raw Materials

48.2.1 Millets Flour (Sorghum, Ragi, and Sajja)

48.2.2 Sugar Powder

48.2.3 Fried Dry Fruits

48.2.4 Cardamom

48.3 Manufacturing Process

48.3.1 Sieving

48.3.2 Roasting

48.3.3 Cooling

48.3.4 Mixing

48.3.5 Packaging for Marketing

48.4 Quality Control

48.5 Packaging Description

48.6 Future Opportunities

48.7 List of Machinery and Equipment Required

49. MILLET PIZZA BASE PRODUCTION

49.1 Raw Materials

49.2 Machinery and Equipment

49.2.1 Milling Machine

49.2.2 Sieving Machine

49.2.3 Mixing Machine

49.2.4 Kneading Machine

49.2.5 Dough Sheeting Machine

49.2.6 Baking Oven

49.2.7 Cooling Conveyor

49.2.8 Cutting Machine

49.2.9 Packaging Equipment

49.3 Manufacturing Process

49.3.1 Milling

49.3.2 Sieving

49.3.3 Mixing

49.3.4 Kneading

49.3.5 Dough Sheeting

49.3.6 Baking

49.3.7 Cooling

49.3.8 Cutting

49.3.9 Packaging

49.4 Quality Control

49.4.1 Raw Material Inspection

49.4.2 Testing

49.4.3 Quality Assurance

49.4.4 Hygiene

49.5 Marketing

49.5.1 Branding

49.5.2 Promotion

49.5.3 Distribution

49.5.4 Packaging

49.5.5 Customer Feedback

49.6 Future Opportunities for Startups and

Entrepreneurs

49.6.1 Health and Wellness Trend

49.6.2 Niche Markets

49.6.3 Product Diversification

49.6.4 Export Opportunities

49.6.5 Sustainable Practices

49.6.6 Research and Development

50. MILLET RAWA/SUJI PRODUCTION

50.1 Raw Materials

50.2 Machinery and Equipment

50.2.1 Cleaning

50.2.2 Conditioning

50.2.3 Water Addition

50.2.4 Pulverization

50.2.5 Cooling

50.2.6 Shifting

50.2.7 Millet Semolina

50.2.8 Packaging

50.3 Production Process

50.3.1 Cleaning

50.3.2 Conditioning

50.3.3 Water Addition

50.3.4 Pulverization

50.3.5 Cooling

50.3.6 Shifting

50.3.7 Millet Semolina

50.3.8 Packaging

50.4 Quality Control

50.5 Marketing

50.6 Future Opportunities for Startups and

Entrepreneurs

50.7 Conclusion

51. MILLETS VERMICELLI AND PASTA MANUFACTURING

51.1 Raw Materials

51.2 Cleaning

51.3 Conditioning

51.4 Adding Water

51.5 Pulverize

51.6 Cooling

51.7 Shifting

51.8 Millet Semolina/Pasta Production

51.9 Packaging

51.10 Quality Control

51.11 Marketing

51.12 Future Opportunities for Startups and

Entrepreneurs

52. PUFFS MANUFACTURING FROM MILLETS (SORGHUM, PEARL

AND FOXTAIL)

52.1 Production Process of Millet Puffs

52.1.1 Raw Materials

52.1.2 Grading

52.1.3 Dehulling

52.1.4 Conditioning

52.1.5 Water Addition

52.1.6 Gun Puffing

52.1.7 Puffs Formation

52.1.8 Quality Control

52.1.9 Packaging

52.2 Marketing

52.3 Future Opportunities for Startups and

Entrepreneurs

52.4 Profitability

52.5 Branding and Marketing

53. SORGHUM MUESLI MANUFACTURING

53.1 Health Benefits of Sorghum Muesli

53.2 Production of Sorghum Muesli

53.2.1 Sorghum Processing to Flakes

53.2.2 Adding Honey

53.2.3 Adding Roasted Dry Fruits

53.2.4 Mixing Process

53.2.5 Final Product - Sorghum Muesli

53.2.6 Packaging

53.3 Machinery and Equipment Required

53.4 Marketing and Sales

53.5 Quality Control

53.6 Packaging

53.7 Raw Materials

53.8 Future Opportunities

53.9 For Entrepreneurs and Startups

54. FOOD OF THE FUTURE

54.1 Climate Change Challenges in Agriculture

54.2 Disappearing Millet System

54.3 Global Pattern of Millet Consumption

54.4 Securing Food, Securing Climate

54.5 Millets are Store-Houses of Nutrition

54.6 Millets: Pest-Free and Ecologically Friendly Crops

54.7 Beyond Just Crops: A Comprehensive Cropping

System

54.8 Multiple Securities Offered by Millets

55. POST-HARVESTING PROCESSING

55.1 Comprehensive Post-Harvest Cereal System

55.2 The Post-Harvest Cereal System

55.2.1 Post-Harvest Treatment for Storage

55.2.1.1 Harvesting Cereals

55.2.1.2 Threshing

55.2.1.3 Winnowing

55.2.1.4 Drying

55.2.1.5 Storage

55.2.2 Primary Processing

55.2.2.1 Grain Preparation

55.2.2.2 Grinding and Milling Processes

55.2.2.3 Additional Processing Steps

55.2.2.4 Storage and Secondary Processing of

Dried Grains

56. EXPORT OF MILLETS FROM INDIA

56.1 Introduction

56.2 Challenges in Millet Production

56.3 Opportunities in Millet Production

57. GOOD AGRICULTURAL PRACTICES IN MILLETS

57.1 Site Selection

57.1.1 Risk Assessment for New Site

57.1.2 Water Availability

57.1.3 Risk Management Plan

57.1.4 Meteorological Data Collection

57.2 Soil Conditions/Management

57.2.1 Mapping of Soil

57.2.2 Soil Health

57.2.3 Soil Test and Nutrition Profile

57.2.4 Water Suitability

57.2.5 Water Quality

57.2.6 Shade Availability

57.3 Seeds and Propagation Material

57.3.1 Planting Material Identification

57.3.2 Sowing Record Keeping

57.3.3 Seed

57.3.3.1 Seed Purity

57.3.3.2 Seed Quality

57.3.3.3 Seed Producing Record

57.3.3.4 Seed Treatment Protocol

57.3.3.5 Seedling Transplanting Plan

57.3.4 Good Practices for Quality Seed Production in

Millets

57.4 Crop Management For Cultivation

57.4.1 Field Preparation

57.4.1.1 Soil Bilth

57.4.1.2 Soil Preparation

57.4.2 Sowing and Transplanting

57.4.2.1 Seed Rate

57.4.2.2 Seed Sowing Depth

57.4.2.3 Spacing

57.4.2.4 Seedling Transplanting Stage

57.4.2.5 Plant Population

57.4.2.6 Seed Quality Document

57.4.3 Manures and Fertilizers

57.4.3.1 Source of Manures/Fertilizers

57.4.3.2 Organic Manure Preference

57.4.3.3 Manure Use

57.4.3.4 Nutritional Care

57.4.4 Irrigation

57.4.4.1 Water Requirement Estimation

57.4.4.2 Water Optimization

57.4.4.3 Water Harvesting and Conservation

57.4.4.4 Water Testing

57.4.5 Weeding and Intercultural Operations

57.4.5.1 Control of Initial Flush of Weeds

57.4.5.2 Inter Culture Operations Optimization

57.4.5.3 Rare Use of Herbicides

57.4.6 Crop Protection

57.4.6.1 Preventive Measures

57.4.6.2 Protective or Control Measures

57.4.6.3 Management Protocols

57.5 Harvest & Post Harvest Management

57.5.1 Harvesting of Millets

57.5.2 Primary Processing

57.5.2.1 Cleaning

57.5.2.2 Drying and Handling

57.5.2.3 Processing Area Conditions

57.5.2.4 Drying and Temperature Requirements

57.5.3 Packaging Storage and Transportation

57.5.3.1 Packaging Material

57.5.3.2 Container Filling

57.5.3.3 Storage Conditions

57.5.3.4 Separate Storage

57.5.3.5 Multiple Commodities Storage

57.6 Identification and Traceability

57.6.1 Identification

57.6.1.1 Product Labeling

57.6.2 Traceability

57.6.2.1 Traceability Record

57.7 Personnel and Equipment

57.7.1 Training of Personnel

57.7.2 Safety and Hygiene Awareness

57.7.3 Calibration of Equipment

57.7.4 Equipment Cleanliness and Placement

57.7.5 Cleaning of Grain Contact Parts

57.7.6 Grain Contact Material Safety

57.8 Workers Health, Safety and Welfare

57.8.1 Risk Assessments

57.8.1.1 Risk Assessment of Working Conditions

57.8.1.2 Safety and Hygiene Policy

57.8.2 Training

57.8.2.1 Training in Use of Chemicals etc.

57.8.2.2 Health and Safety Training

57.8.2.3 First Aid Training

57.8.3 Hazards and First Aid

57.8.4 Protective Clothing/Equipment

57.9 Record Keeping and Internal Self-Assessment/ Internal

Inspection

57.9.1 Duration of Record Keeping

57.9.2 Internal Self-Assessment

57.9.3 Corrective Actions

57.10 Waste and Pollution Management, Recycling and

Reuse

57.10.1 Identification of Waste and Pollutants

57.10.2 Waste and Pollution Action Plan

57.10.3 Clean Premises

57.10.4 Designated Place for Waste Storage

57.11 Environment and Conservation

57.11.1 Impact of Farming on the Environment and

Biodiversity

57.11.1.1 Wildlife Conservation Plan

57.11.1.2 Benefit to Local Community

57.11.1.3 Avoid Damage Habitat

57.11.1.4 Increase Biodiversity

57.12 Complaints

57.12.1 Availability of Complaint Procedure

57.12.2 Records of Complaints

58. BIS STANDARDS

59. FACTORY LAYOUT AND PROCESS FLOW CHART & DIAGRAM

60. PHOTOGRAPHS OF PLANT AND MACHINERY WITH SUPPLIERS

CONTACT DETAILS

• Millet Destoner Machine

• Pasta Making Machine

• Biscuit and Cookie Extruder

• Automatic Cookie Dropping Machine

• Millet Dehuller Machine

• Millet Peeling and Polishing Machine

• Millet Thresher

• Millet Flake Machine

• Sorghum Peeling Machine

• Pasta Extruder Machine

• Tunnel Ovens

• Spiral Mixer

• Millet Mill Machine

• Cookie Making Machine

• Grain Roaster

• Cookie Packaging Machine

• Grain Grinding Machine

• Noodles Making Machine

• Flour Sifter Machine

• Dough Sheeter Machine

• Rotary Seasoning Drum

• Millet Roasting Machine

• Sorghum Milling Machine

• Snacks Production Line

• Millet Flour Packing Machine

• Millet Packing Machine

• Vibrating Screen

• Rotary Oven

• Puff Machine

• Grain Storage Silos

• Dough Divider

• Millet Pulverizer