Broomcorn millet

Broomcorn millet (Panicum miliaceum) is a type of millet that is cultivated as a cereal crop in many parts of the world. It is one of the oldest cultivated grains, with evidence of its cultivation dating back to the Neolithic period in China and Europe.

History

Archaeological evidence suggests that broomcorn millet was first domesticated in East Asia, possibly in what is now China, around 10,000 years ago. From there, it spread to the rest of Asia, Europe, and Africa. It was one of the first grains to be cultivated in Europe, and it remained a staple crop in many parts of the continent until the Middle Ages.

Cultivation

Broomcorn millet is a warm-season crop that requires well-drained soil and full sun. It is drought-tolerant and can be grown in areas with low rainfall. The plant grows to a height of 1-2 meters and produces small, round seeds that are typically yellow or red in color.

Uses

The seeds of broomcorn millet are used as a grain in many cultures. They can be ground into flour, used as a cereal, or fermented to make alcoholic beverages. In addition to its use as a food source, broomcorn millet is also used as a fodder crop for livestock and as a birdseed.

Nutritional Value

Broomcorn millet is a good source of protein, dietary fiber, and several essential minerals, including magnesium, phosphorus, and manganese. It is also gluten-free, making it a suitable grain for people with celiac disease or other forms of gluten intolerance.

See Also

• Millet
• Cereal crops
• Agriculture in China
• Neolithic Revolution

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