Flours and Milled grains
Whole grain flours, like whole wheat, rye, or spelt flour, retain the bran, germ, and endosperm, offering a nutrient-rich option packed with fiber, vitamins, and minerals.
Flour
Flour is one of the most fundamental food ingredients across the world, forming the backbone of countless cuisines and food traditions. Made by grinding grains, seeds, nuts, or legumes, flour has been a staple for thousands of years. Essential to food security and economic stability. Innovations in sustainability, water conservation, and alternative grains will shape the future of flour production. Governments, farmers, and consumers must work together to ensure a waste-free food system.
Pearl Millet - Bajra
Pearl millet is more than a grain – it’s a symbol of resilience, bridging ancient wisdom and modern science. As climate change intensifies, bajra’s role in global food security will only grow, offering a sustainable, nutritious lifeline for billions.
Finger Millet - Ragi - Nachni
Finger millet, also known as ragi (in India) or nachni, is a hardy cereal grain that thrives in arid and semi-arid regions. Native to East Africa and widely grown in India, it is an excellent source of nutrition. Ragi is rich in calcium, iron, dietary fiber, and essential amino acids.
Sorghum - Jowar
Sorghum is a drought-tolerant cereal grain that belongs to the grass family (Poaceae) and is widely cultivated in arid and semi-arid regions. Native to Africa, it has become a staple food and a vital crop in many parts of the world.
