Foxtail millet (Setaria italica) is the second most commonly grown species of millet after pearl millet (Pennisetum glaucum). It has a long history of cultivation in East Asian countries mainly China, where it has been grown since the sixth millennium BC. At present, it is grown for food and feed. In the USA it is mainly preferred for high quality hay.
In Nepal it is used as a food grain and is cultivated in high hills and mid hills mainly in the districts of the Karnali zone. Known as kaguno in Nepali, foxtail millet used to be common in other parts of the country as well including Kaski and Lamjung.
Ghanpokhara is a village development committee (VDC) in Lamjung district and part of the Annapurna Conservation Area overseen by the Bhujung unit office. The altitude in Ghanpokhara ranges from 850 to 6983 masl at the tip of Lamjung Himal but the human settlement is limited between 850 to 2175 masl. Approximately 80% of its 57 km2 area is covered by forest, rangeland whereas the remaining 20% is under human settlement and agricultural cultivation.
Farmers in Ghanpokhara grow four varieties of kaguno, viz., Tinmase (also called Seto or Ande), Bariyo (also called Parbeli), Rato and Kalo (seed collected at the Diversity Fair in 2014 followed by characterization in Diversity Block in 2015). Rato kaguno is considered to have medicinal value while seto kaguno is most commonly grown due to better taste.
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Photo 1. Bariyo kaguno (top left), kalo kaguno (top centre), seto kaguno (right) and rato kaguno (bottom) are the four varieties of foxtail millet found in Ghanpokhara. Photo: Rita Gurung/LI-BIRD.
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Photo 2. People say that kaguno cannot be milled in modern mills, but this batch of seto kaguno was milled fine in an electric mill. The grains were dried in the sun for a day before milling. Photo: Rita Gurung/LI-BIRD.
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Photo 3. Ki Kumari Gurung holds up the long panicles of tinmase (aka seto or ande) kaguno. Photo: Shreeram Subedi/LI-BIRD.
Kaguno used to be grown after clearing forest i.e., slash and burn at lower altitudes between 1000 to 1400 masl. It is generally sown in Falgun (February/March), it matures in Asar (June/July) and is harvested by cutting the panicle with sickle. The panicles are mashed by hands or feet to separate grain from panicle. It is sun dried and dehusked in dhiki three times before it is finally ready to cook and eat. It is cultivated as a mono crop in Ghanpokhara contrasting with the practice in Karnali where it is cultivated in mixed cropping system together with finger millet
It grows very well in dry condition. It is considered as a famine food (anikal ko anna) as it is harvested in Asar (June/July), i.e., earlier than maize and at time of food deficiency. “Rice and finger millet are harvested in Kartik (October/November) and families have little remaining stock by Asar,” says 75 years old Ommaya Gurung.
Kaguno can be consumed even on the day of harvest by roasting grain from young/immature panicles. Locals refer to it as, “bihana khet ma, beluka pet ma,” literally, “in the field at morning, in the belly by night.” People take it as food (kharcha) while going for wild honey hunting, which is one of the unique features of indigenous community of Nepal, mainly the Gurung community.
Cultivation of kaguno is declining in most of the hilly regions of Nepal, including Ghanpokhara. Mr. Jitman Biswakarma, a 47 year old farmer of Ghimrang recalls, “In the past, almost every household grew it, but nowadays only a handful of farmers grow it. We used to have it as bhaat, kheer, selroti and also made raksi (local liquor) by mixing with finger millet.”
The weeding and post-harvest processing is considered tedious, one of reasons for its decreasing cultivation. Lack of labour due to outmigration of youth means that more tedious agricultural crops with limited pre-existing markets are being left behind. Also the young generation do not prefer to eat it. Jitman adds, “It used to be a staple food but with easy access to polished rice from the city, no one bothers to farm and eat kaguno anymore.”
Yet, 10% of farmers in Ghanpokhara still continue to grow it covering an average area of 1.2 ropani (600 m2) per household (Local Crops Project baseline survey in 2014). Some farmers grow it as they do not want to leave their land barren. Some state their wish to save old seeds and traditional crops. Ms. Rewant Kumari Gurung of Sene added that unlike maize, kaguno is not damaged by monkeys.
There are farmers unknowingly contributing to conservation of kaguno. “I like to grow and eat old local crops, may be due to my old age representing old generation” says the 45-year old Prem Bahadur Gurung with an innocent smile. He adds, “Nowadays kaguno is rare, so my children are curious to try new dish and love it.”
Prem Bahadur’s experience challenges the general perception that young generation will not consume kaguno. Value addition and creating new recipes can be possible options for promotion of these crops. Nutritional awareness can be another option. Low glycemic index and gluten free nature of millets can be highlighted to attract consumers with such needs or interests.
Despite its importance for local food security and nutrition, little research has been done in foxtail millet making it a neglected and underutilized species (NUS) from a research and development perspective. To fulfill this gap, the Local Crops Project is working on foxtail millet and 7 other neglected crops in four high mountain districts of Nepal. The project is funded by the Global Environment Facility, implemented by UNEP and jointly executed by Bioversity International, the National Agriculture Genetic Resources Centre (NAGRC) – Nepal Agriculture Research Council (NARC), the Department of Agriculture (DoA) and LI-BIRD.
Originally published on 13 October 2015 at www.libird.org
I am interested to know how people from different part of globe consume foxtail millets in their daily diets? Sharing recipes with digitals pictures will enhance value of this crop as new consumers have no clue how to use it despite awareness on nutritional value of the crop.
Thank you for suggestion. I totally agree with you. Documenting local recipe and its wider dissemination is next area where we have to focus on to increase local crops cultivation and consumption.
Dear Rita
I saw and read about Kaguno that you have also provided information. I have a marketing company call Mahi Enterprises, where we try to market such products, show people the value of what our country has and at the same time encourage local people to grow and preserve their “gold” as I like to call it.
Can you please help me to connect with these farmers.
Thanks mam for your comments. Its nice to hear that you are also working in same field as we are. Can I have your phone number.I will give you a call.
Rita
Sorry for the long delay in replying. Not so good with computers. My number is 9851049774 and email
ritaniwas@gmail.com
May I know where this type of millet is available in Kathmandu please.
Rita ji , please mail me your contact number . I want to call you for information all varieties of millet.
Hi , Rita , Need to discuss with u regarding millets marketing. Please reply me to my mail ID lifechangeprog@gmail.com
Hey hi sorry for interrupting but do you sell these products? I mean i would love to buy it but I don’t have any idea where i can find this.
Hello Rita ji, how can i contact to you? i need to talk about millets. If possible plz mail me urgently.
I saw research of KHADAR WALA the indian researcher of diabetes ,this fox tail millet is one option for diabetes patient. other Four crops are RAGHI (Kodo in nepali) ,Kodo millet (Junelo in Nepali),Brown top millet and little melet. These are best food for diabetes patient. he told that diabetes will be cure if these five foods have taken continuously. any way, I need kanguno .where it is available. I hope you will contact or mail as per below
I am staying in Birtamode (jhapa)
I want foxtail millet, how can get it
can you help me,I will be very grateful to you
Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.
Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, and stuffing. It can be used as a side dish or served with sauteed vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes and for interesting taste and texture variations it may be combined with quinoa and or rice.
The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity also enjoy millet as a staple in their diet.
So, millet is used in various cultures in many diverse ways: The Hunza’s use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals.
In Eastern Europe millet is used in porridge or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries.
Strauss, Karen, “Mighty Millet: This Nutrition-packed, Mild-flavored Grain Isn’t Just for the Birds” Vegetarian Times, February 1997
Reference:
Strauss, Karen, “Mighty Millet: This Nutrition-packed, Mild-flavored Grain Isn’t Just for the Birds” Vegetarian Times, February 1997.
“Low glycemic index and gluten free nature of millets can be highlighted to attract consumers with such needs or interests.” This is the point where I see it’s future expansion and preservation. The concerned authorities must take necessary step for it’s promotion too.
Thanks for introducing to this wonderful grain. Wondering about recipes of Kaguno, here is one- Kaguno salad recipe. I will try to make more varieties later.
http://www.thegundruk.com/kaguno-foxtail-millet-salad-roasted-mustard-oil-dressing/
I like that you are documenting Nepali recipes at thegundruk.com Keep it up.
Hiya,
Greta article! I’ve only heard of kodo before and was wondering is that is generally referring to finger millet whereas kaguno is foxtail? Thanks!
i like the millet content and thank u for the informations.
thank u for the millet content of nepal
Rita
you have provided a comprehensive information on foxtail millet. please keep it up.
saran kumar rizal, siliguri, india
very informative
Where can we get these millets in kathmandu?