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Millet Seed

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. Major parts of Ethiopia which are known by millet cultivation are Gojam, Gonder, Tigray, Welega, Benishangul, Elibabur zone, Gomogofa, Arissi and Negele. Ethiopian millet is able to resist drought and it needs a subtropical or tropical climate of 500 millimeters of annual rain. It is known that from total world production 97% of millet produced in developing countries of which Ethiopia is one of top ranked once. The crop is favored due to its productivity and short growing season under dry, high temperature conditions.

Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. Millet is also an important food item for the population living in the drier parts of many other countries, especially in eastern and central Africa, and in the northern coastal countries of western Africa. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.

Millet is a C4 plant which means it has good water efficiency and utilizes high temperature and is therefore a summer crop. A C4 plant uses a different enzyme in photosynthesis to C3 plants and this is why it improves water efficiency. It produces a 4 carbon rather than 3 carbon hence the name C4 (and C3). Carbon dioxide is fixed twice in C4 plants where as only once in C3 plants.

Millets, like sorghum, are predominantly starchy. The protein content which is 15% is comparable to that of wheat and maize. Little millet is higher in fat, while finger millet contains the lowest fat. It has also good carbohydrate content and energy value. The bran layers of millets are good sources of B-complex vitamins.

Millets are rich in B vitamins (especially niacin, B6,thiamin, and riboflavin and folic acid), Finger millet has the highest calcium content among all the food grains, iron, potassium, magnesium, phosphorus, manganese, zinc and high fiber content. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat (or xanthan gum for those who have celiac disease) they can be used for raised bread. Alone, they are suited for flatbread. The essential amino acids methionine, lecithin, and some vitamin E; Rich in photochemicals including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks.

We keep our stock at moisture content less than 9% to prevent insect and disease outbreaks in storage. Usually our storage system carefully fumigated before storing the stock and all storage areas we have monitored regularly to identify potential problems early. We often pack at the time of sales in 25kg package system but it might vary depend on the demand of the buyers.