| ≥1 piece |
millet Seed was first extensively cultivated in Transcaucasia and China about 7,000 years ago. Modern day cultivation takes place in India, Russia, Middle East, Turkey, Romania, France and the USA as catch crops when other crops fail. Millet can be seeded late and maturity is 70 to 90 days. There are several varieties of Millet Seed, however the most common for both birdfeed and human consumption after hulling is 'proso' (Panicum miliaceum).
Fuerst Day Lawson actively visit, audit and source raw material from the USA, China and Eastern Europe for the highest quality raw products which are then recleaned in the UK to bakery quality specifications. Millet Seed is a preferred element especially in Seed Mixes as its bright yellow colour enhances appearance, adds a subtle flavour and gives value to bread. We offer extensive ideas for application for use of Millet Seed and we invite you to contact our NPD department for further information.
Millet Seed is high in protein, 11% by weight, higher than corn and is comparable to wheat and sorghum. As opposed to wheat, Millet contains no gluten and is suitable for those with allergies to gluten and is appropriate food for people with celiac disease. Millet is also rich in B vitamins, niacin, B6 and folacin, calcium, iron, potassium, magnesium and zinc.