The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) has tied up with Rythu Nestam Farmer Producer Company to set up a massive secondary food processing facility at this village in Kuderu mandal of Anantapur district, which is all set to turn...
Mani Krishnan, founder and president of Shastha Foods, San Jose, California decided to start this business in 2003. The heart of Shastha’s operations is a 7,000 square foot spotless kitchen with several stone grinders in stainless steel drums, which have been...
LEMPA Director Pierre-Tristan Fleury and Croitre Millet Co-founder Swetha Ashwath Narayan display bread produced from millet premixes at LEMPA Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the...
Read the full article in FoodTank Since the moment Anahita N. Dhondy—Chef Partner at SodaBottleOpenerWala, Cyber Hub Gurgaon in India—discovered the benefits of millets, she has been devoted to advocating for these traditional grains. “It is so important,” Dhondy says...
04 July 2019 Here’s an interesting read from The New Indian Express, the journey of Jumana Huzefa, an accidental cook who switched from traditional samosas and haleem to finger millet brownie and granola bars. When Jumana Huzefa and her husband joined a running...
