Ranchi: Millet researchers promised funds in State Budget

With 2023 being declared as the International Year of Millets, both the farming community and Indian consumers have become curious about the importance and nutritional value of millets. In view of this, at the three-day Agrotech Kisan Mela organized at Birsa Agricultural University (BAU), five different varieties of millets were also displayed at one of the stalls. Scientists and professors shared the benefits of consuming millets and demonstrated various ways in which millets can be added to an individual's diet to spread awareness about 'Shree Anna', as Finance Minister Nirmala Sitharaman called it.

Dr. Speaking about the intrigue and public response, Arun Kumar, Principal Investigator, All India Coordinated Research Project on Small Millets, BAU, Ranchi said, “We were promised support from the Ministry of Rural Development and the Ministry of Agriculture. Along with this, officials have even promised measures in the upcoming state budget to support our program." He further informed: "Not only farmers were interested in the stalls, but even a few young people. A few people came to us for information on different ways to start millers-related start-ups, while some came to us with business plans and to learn how to make money from mills.”

Speaking about the stalls, the researcher said, “We had several types of display materials at the stall. First, we exhibited five varieties of millet, four of them on Madua." “The first variety was one of the oldest varieties called A-404. An almost 20-year-old variety with an average yield of 40-45 cents, but the ripening time is around 125-130 days. Another variety was then developed called Birsa Madua 2, which was also displayed at the stand. This variety is newer and has a ripening period of 115-120 days; however, this variety also had its problems. Several cases of disease have occurred in his crops due to environmental influences," he added.

Kumar further said that the third variety was a variety developed in 2022 called Birsa Madua 3. Its maturity time is between 105-110 days and it gives a yield of around 25-30 quintals. There were three types of brown ragi. After much interest from the public, a white ragi for confectionary purposes called Jharkhand White Madua 1 has been developed. The proposal for this is yet to be submitted to the Ministry of Agriculture for approval, after which it will be ready for distribution to farmers. However, all the formalities related to it are fulfilled.