Millet is a group of small-seeded grasses that has been grown over the past 7000 years in both Africa and Asia. These crops are require less water to grow than other grains, making it more efficient and droughtresistant. Packed with nutrients comparable to that of whole wheat, millet can be scaled to replace less nutritious grains, especially those that are harder to grow. However, for this to be achieved, millet would need to disrupt parts of food systems where traditional grains, like maize, rice, and wheat have traditionally dominated. Processing millet into end-products that mimic traditional grain products, such as bread or tortillas, offers an opportunity to do just that.

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