Ancient millets could boost climate resilience and food security in Northeast India: Study
Guwahati: A new study has highlighted the vast potential of reviving traditional millet cultivation in the North Eastern Himalayan region of India, noting that these ancient grains could play a crucial role in strengthening food, feed, fodder, and nutritional security in the region.
The review paper, titled “Unlocking the ethnobotanical wisdom of millets: reviving ancient grain cultivation in the North Eastern Himalayan region of India for food, feed, fodder, and nutritional security,” was published in Frontiers in Sustainable Food Systems.
The study was led by Sabyasachi Majumdar of the College of Community Science, Central Agricultural University (Imphal), Tura, along with researchers from institutions including the ICAR–Indian Institute of Millet Research (IIMR), Hyderabad, the College of Agriculture, Kyrdemkulai (Meghalaya), and other agricultural research bodies.
The English term “millet” comes from the French word “mille,” which means “thousand,” implying that a handful of millets contains thousands of grains.
According to the researchers, millets are considered “crops of antiquity” because of their long history of cultivation and remarkable resilience to climate stress. Traditionally grown across many parts of Northeast India, these grains are well adapted to the region’s rainfed, hilly, and marginal agricultural landscapes.
The paper notes that millets require less water, fewer external inputs, and have greater tolerance to drought and poor soils compared to major cereals such as rice and wheat. Because of these traits, the crops are increasingly seen as a climate-resilient alternative amid growing environmental pressures on agriculture.
The researchers also highlight the ethnobotanical knowledge of indigenous communities in the region, who historically cultivated and consumed various millet species as staple foods. However, the area under millet cultivation has declined over the decades due to the expansion of rice-based farming systems and changes in food habits.
Reviving millet cultivation, the study suggests, could help restore traditional food systems, improve nutritional diversity, and support sustainable farming in fragile mountain ecosystems.
Millets are known for their high nutritional value, being rich in dietary fibre, minerals, and essential micronutrients, which makes them important in addressing malnutrition and dietary deficiencies. The Monpa people of Arunachal Pradesh have a popular porridge recipe called “Zan,” which is made with finger millet and vegetables.
Finger millet is used by the Apatani tribe of Ziro Valley, Arunachal Pradesh, as a remedy for colds and stomach ailments. The Lepcha tribe of Dzongu Valley in North Sikkim uses fermented finger millet seeds to treat physical aches brought on by fatigue and stomach issues.
In the northern regions of Arunachal Pradesh, Sikkim, and Ladakh, fermented finger millet or barley is used to make the popular alcoholic beverage known locally as “Kodo ko jaanr.”
The authors argue that promoting millet-based farming and value chains in Northeast India could also strengthen livelihood opportunities for small and marginal farmers while contributing to regional food security.
The findings come at a time when millets are gaining renewed global attention as nutritious and climate-smart crops, with policymakers and researchers increasingly advocating their integration into sustainable agricultural systems.