Millet
A resilient, gluten-free cereal grain rich in fiber, protein, and minerals. Used in gluten-free flours, porridge, fermented beverages (e.g., beer), animal/bird feed, and biofuel production (from crop residues).
**Primary Sources:**
– **Top Producers:** India, China, Nigeria, Niger, and Sudan.
– **Growing Regions:** Thrives in arid/semi-arid climates; widely cultivated across Africa (Sahel region), Asia (India, China), and Eastern Europe.
**Key Fact:**
A climate-smart crop critical for food security in drought-prone regions. Pearl millet (*Pennisetum glaucum*) and sorghum are dominant varieties, with India alone producing ~40% of the global supply.
