SOURCE & PROCESS REFERENCE · ZÀGRO NATURAL
Why Millet.
Millet is a pipeline ingredient currently in sourcing development. This page documents our process standard ahead of product launch.
What Millet Is
Millet is a group of small-grain cereal crops grown widely across India, Africa, and parts of Asia. In the Indian context, the most commonly used varieties include jowar (sorghum), bajra (pearl millet), ragi (finger millet), and foxtail millet.
These grains have been cultivated in the Indian subcontinent for thousands of years. They are drought-tolerant, require minimal irrigation, and grow well in the semi-arid conditions found across parts of Maharashtra and Karnataka.
Source Context
Millet is grown widely across western India, with significant production in Maharashtra, Karnataka, and Rajasthan. Unlike jaggery — where Sangli is a clearly defined production cluster — millet sourcing varies by variety and region.
Zàgro sources millet through named supply partners in western India. Specific sourcing documentation is available for trade enquiries.
Process and Handling
Millet for use in pantry products requires cleaning to remove field debris, low-heat toasting to develop flavour without destroying the grain structure, and moisture-controlled packing to prevent rancidity.
The process Zàgro uses: raw millet is cleaned through dry sieving, toasted at low heat in open pan with no oil addition, cooled fully before packing, and packed in moisture-safe format. No artificial flavours. No added oil. No preservatives.
Zàgro Natural sources millet through named supply partners in western India. Each batch is cleaned, low-heat toasted, and packed using documented process steps. Specific origin details and batch records are available on request for trade and retail buyers.