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

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