Former Prime Minister of Australia Shri Anthony John Abbott visited the NAFED Millet Experience Centre at Dilli Haat, New Delhi today to explore India’s initiatives in promoting Shree Anna (millets) as a sustainable and nutritious food source. During the visit, Anthony John Abbott was introduced to a diverse range of Ready to Cook (RTC) and Ready to Eat (RTE) products made from different types of millets as well as millet staples like grains, flours, sprouted flours and more. He interacted with Shri Chandrajit Chatterjee, Additional Managing Director NAFED, Shri Amit Goel, General Manager NAFED, Shri Ranjan Kumar, Manager NAFED and Ms. Pallavi Upadhyaya, Coordinator Millet Experience Center and learned about India’s commitment to millet production, its impact on climate-resilient agriculture, and the role of Shree Anna in ensuring food security, better nutrition and a sustainable food ecosystem.
At the Millet Experience Centre, Anthony John Abbott also experienced millet-based culinary innovations such as Millet Papdi Chaat, Millet Pasta in Mixed Sauce, Ragi Ghee Roast Masala Dosa, Ragi Cake etc. showcasing the versatility of these grains that can be incorporated into everyday diets while maintaining high nutritional value.
Anthony John Abbott appreciated India’s leadership in reviving traditional grains and promoting their global consumption. He hoped that similar programme for Millets related awareness can also be explored in Australia due to its property of being environment friendly and healthy. He emphasized that millets are the ‘super food for a super country’.
Millets, often referred to as “super grains”, have gained global recognition for their high fiber, protein, and micronutrient content, making them an essential component of a balanced diet. The Millet Experience Centre stands as a testament to India’s dedication to promoting millets as a climate-smart and health-friendly food choice.
The visit highlights the increasing global interest in millets as a sustainable crop and reinforces the significance of traditional food systems in ensuring a healthier future.
