Bajra

Bajra, also known as pearl millet, is a cereal crop in the grass family (Poaceae). Its scientific name is Pennisetum glaucum. It is among the oldest cultivated millets and is grown primarily in the arid and semi-arid regions of Africa and the Indian subcontinent. Pearl millet is well adapted to high temperatures and low, erratic rainfall, making it an important staple where other cereals struggle.

Cultivation begins with warm-season sowing; varieties range from short-duration to longer-season types, with maturities typically spanning roughly 60 to 120 days depending on climate and cultivar. It tolerates drought and poor soils, and is often grown as a sole crop or in mixed cropping systems with legumes. Pest pressures include birds and several fungal diseases, though modern hybrids offer improved resistance.

Nutritively, bajra is gluten-free and provides energy mainly as carbohydrates, along with protein, fiber, and minerals such as iron and zinc. The kernels are processed into flour, which is used to make flatbreads such as bhakri or rotis, porridges, and fermented foods in various cultures. In many communities, bajra flour forms a staple during times of drought or food scarcity.

Globally, bajra supports food security by supplying a resilient crop that can be grown on marginal land. Breeding programs have produced drought-tolerant hybrids and varieties with higher yield and grain quality. It is culturally significant in parts of India and Africa, where traditional dishes and agricultural knowledge persist.