Millet

Pearl millet is one of the toughest cereals on earth: it ripens on little rain and poor soils, which is why it has fed the dry north of Togo, in the Savanes and Kara regions, for generations. Its small grey grains have a nutty, slightly earthy taste and are rich in iron, magnesium and fibre.

In West African kitchens it becomes bouillie (millet porridge), fura and dégué, millet couscous and fermented drinks. In Canada it is gaining ground as an ancient grain for bakers, health-food brands and gluten-free menus.

Two types:

• Pearl millet (whole grain): cleaned whole grain for milling, malting and cooking.
• Dehulled millet: the outer bran removed, ready for couscous, porridges and fine flour.

Millet is naturally free of gluten. Our grain is not tested or certified gluten-free.

How we supply it:

• Dried to 12 % moisture or less, cleaned and free of stones and husks.
• Packed in new PP sacks of 25 kg or 50 kg, or by the pallet of 1 tonne (20 × 50 kg).
• Shipped by sea freight in dry containers.
• Togo sometimes regulates cereal exports to protect local food supply, so the export authorization is confirmed for each lot before we invoice.

Order by the sack or pallet online. For a full container, write to us.

Main photo: Sengai Podhuvan, Wikimedia Commons, licensed under CC BY-SA 3.0.