Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. Cultivation subsequently spread and moved overseas to India. The earliest archaeological records in India date to around 2000 BC, and it spread rapidly through India reaching South India by 1500 BC, based on evidence from the site of Hallur. Cultivation also spread throughout eastern and southern parts of Africa. Pearl millet is widely grown in the northeastern part of Nigeria (especially in Borno and Yobe states). It is a major source of food to the local villagers of that region. The crop grows easily in that region due to its ability to withstand harsh weather conditions like drought and flood. Records exist for cultivation of pearl millet in the United States in the 1850s, and the crop was introduced into Brazil in the 1960s.
With ovoid grains of 3 – 4 mm length pearl millet has the largest kernels of all varieties of millet (not including sorghum) which can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g.
The height of the plant ranges from 0.5 – 4 m.
Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet is a summer annual crop well-suited for double cropping and rotations.
Today pearl millet is grown on over 260,000 km2 of land worldwide. It accounts for approximately 50% of the total world production of millets.
Pearl millet is commonly used to make the flat bread bhakri. It is also boiled to make an Indian porridge called Kambam Choru.
India is the largest producer of pearl millet. India begun growing millet before c. 3300 BCE. It is currently unknown how it made its way to India. Rajasthan is the highest-producing state in India. The first hybrid of pearl millet developed in India is called HB1, and was invented in 1965.
Kambu is the Tamil name of Pearl millet and is an important food across the Indian state of Tamil Nadu. It is the second important food for Tamil people consumed predominantly in the hot humid summer months from February through July every year. It is made into a gruel and consumed along with butter milk or consumed as dosa or Tamil idly. Its also the major street food during summer in Tamil Nadu and consumed less frequently rest of the year.
The second largest producer of pearl millet and the first to start cultivation, Africa has indeed been successful in bringing back this lost crop.
Pearl millet is an important food across the Sahel region of Africa. It is a main staple (along with sorghum) in a large region of northern Nigeria, Niger, Mali and Burkina Faso. In Nigeria it is usually grown as an intercrop with sorghum and cowpea, the different growth habits, growth period and drought vulnerability of the three crops maximising total productivity and minimising the risk of total crop failure. It is often ground into a flour, rolled into large balls, parboiled, liquefied into a watery paste using fermented milk, and then consumed as a beverage. This beverage, called "fura" in Hausa, is a popular drink in northern Nigeria and southern Niger. Pearl millet is a widely food used in Borno state and its surrounding states, it is the most widely crop grown and harvested. There are many products that are gotten from the processing of the crop.
In Namibia, pearl millet is locally known as "mahangu" and is grown mainly in the north of that country, where it is the staple food. In the dry, unpredictable climate of this area it grows better than alternatives such as maize.
Traditionally the mahangu is pounded with heavy pieces of wood in a 'pounding area'. The floor of the pounding area is covered with a concrete-like coating made from the material of termite mounds. As a result, some sand and grit gets into the pounded mahangu, so products like oshifima are usually swallowed without chewing.[not in citation given] After pounding, winnowing may be used to remove the chaff.
Some industrial grain processing facilities now exist, such as those operated by Namib Mills. Efforts are also being made to develop smaller scale processing using food extrusion and other methods. In a food extruder, the mahangu is milled into a paste before being forced through metal die. Products made this way include breakfast cereals, including puffed grains and porridge, pasta shapes, and "rice".[not in citation given]
Recently more productive varieties of pearl millet have been introduced, enabling farmers to increase production considerably.
To combat the problem of micronutrient malnutrition in Africa and Asia, a study of serving iron-biofortified pearl millets which is bred conventionally without genetic modification to a control group is proved to have higher level of iron absorbance by the group.
The most widely grown millet is pearl millet, which is an important sized crop in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. In the developed world, millets are less important. For example, in the United States the only significant crop is proso millet, which is mostly grown for bird seed.
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