millet (कोदो)
About millet (कोदो)
Millet, locally known as 'Kodo' (finger millet) and 'Junelo' (pearl millet) in Nepal, holds a significant place in the country's agricultural landscape and culinary traditions. It's a staple food, particularly in rural areas and hilly regions, where it serves as a primary source of sustenance. Due to its ability to thrive in less fertile soils and varying climatic conditions, millet is a crucial crop for food security in Nepal. The crop is not just a food source but also embedded in various cultural and ritualistic practices across different communities in Nepal. Millets are commonly used to make traditional Nepali dishes, flatbreads (roti), porridge and local beverages.
Nutritional info
These are the major micro nutrients found in millet
Seasonality
The seasonality of millet in Nepal largely depends on the variety and altitude. Generally, finger millet (Kodo) is planted during the monsoon season (June/July) and harvested in late autumn/early winter (October/November). Pearl millet (Junelo) has a similar growing season. However, there can be slight regional variations in planting and harvesting time depending on the specific microclimates. Farmers traditionally practice intercropping with millet along with beans, maize, and other crops.
History
The history of millet cultivation in Nepal is deeply intertwined with the country's agricultural heritage. Millets, especially finger millet (Kodo), have been cultivated in Nepal for centuries, possibly even millennia. It is believed to be one of the earliest crops cultivated in the Himalayan region, predating rice in some areas. Traditional farming communities have long relied on millet due to its hardiness and ability to grow in marginal lands. In the past, millet was a staple grain for many communities, contributing significantly to local diets and food security. Over time, with the introduction and promotion of rice, the importance of millet reduced in some regions but it remains a vital crop for many remote and rural populations. The traditional knowledge related to millet cultivation, storage, and preparation has been passed down through generations.