Millets are coarse grains that have been traditionally grown and eaten in the Indian subcontinent for the last 5000 years. They contain high nutritional value and are rich in proteins, vitamins, minerals, and fibers. Unlike other cereals, millets require little water and ground fertility. They have long enjoyed the tag of “poor man’s food grain” due to its sheer affordability. However, of late, it has come to the notice of fitness-centric youngsters who are learning the wellness potential of this humble food.
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Millet flour is a powdery substance used in baking that is made from ground millet, a grain in the grass family that is grown as a crop in many parts of the world. Millet resembles wheat in both appearance and texture, but it is entirely gluten-free, which makes it popular with people who are avoiding gluten for medical or other reasons. It is a good source of many vitamins and minerals, and is also a so-called “natural protein”.
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Millet Rava is obtained by milling the whole grain millet after it has been hulled. and is used in Indian cuisine to make savory dishes such as rava dosa, rava idli, upma, khichdi. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava Kesari/ Kesari bath in South Indian cuisine.
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Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. Pulses are annual crops that yield between one and 12 grains or seeds. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green. Pulses are healthy, nutritious and easy to cook with.
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Oils are extracted from nuts, seeds, olives, grains or legumes by extraction using industrial chemicals or by mechanical processes. There are a wide variety of oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils. The major use of cooking oil is in frying, where it functions as a heat transfer medium and contributes flavour and texture to foods.
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Millets are coarse grains that have been traditionally grown and eaten in the Indian subcontinent for the last 5000 years. They contain high nutritional value and are rich in proteins, vitamins, minerals, and fibers. Unlike other cereals, millets require little water and ground fertility. They have long enjoyed the tag of “poor man’s food grain” due to its sheer affordability. However, of late, it has come to the notice of fitness-centric youngsters who are learning the wellness potential of this humble food.
Millet flour is a powdery substance used in baking that is made from ground millet, a grain in the grass family that is grown as a crop in many parts of the world. Millet resembles wheat in both appearance and texture, but it is entirely gluten-free, which makes it popular with people who are avoiding gluten for medical or other reasons. It is a good source of many vitamins and minerals, and is also a so-called “natural protein”.
Millet Rava is obtained by milling the whole grain millet after it has been hulled. and is used in Indian cuisine to make savory dishes such as rava dosa, rava idli, upma, khichdi. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava Kesari/ Kesari bath in South Indian cuisine.
Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. Pulses are annual crops that yield between one and 12 grains or seeds. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green. Pulses are healthy, nutritious and easy to cook with.
Oils are extracted from nuts, seeds, olives, grains or legumes by extraction using industrial chemicals or by mechanical processes. There are a wide variety of oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils. The major use of cooking oil is in frying, where it functions as a heat transfer medium and contributes flavour and texture to foods.
The plan to assemble a versatile plan of action that tends to current agri-showcasing holes, developed during one of our visits to our family agrarian ranch. Ranchers are discarding their homestead produce because of falling business sector costs which was not in any event, getting them the transportation cost to the market.This incited us to investigate the holes in farming advertising through broad on-ground research. We set up AMR Agro Food varieties to handle these holes in the market through a multi-pronged methodology.Our vision in to assemble a feasible plan of action that helps ranchers and simultaneously addresses showcasing holes on the lookout.
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