Abstract:
Millets are ancient, nutrient-rich cereals traditionally cultivated and consumed across Sri Lanka.
They are known for their health benefits and hold cultural significance in rural diets. Despite their
value, millets are now underutilized, calling for renewed attention and revival efforts. This study
explores the cultural significance and culinary potential of millets while examining the factors
contributing to their reduced presence in contemporary diets. The objectives of the study were to
identify the millet varieties currently cultivated in Jaffna, understand the reasons for their
underutilization and develop millet-based food products to promote their dietary inclusion. Field
observations were conducted to millet cultivation areas where finger millet, little millet, foxtail
millet, pearl millet, kodo millet and sorghum were identified. A visit to a processing factory in
Karainagar revealed that millets cultivated by local farmers are cleaned, milled and packaged as
grain and flour for sale. An interviewer-administered questionnaire was used to collect socio-
demographic data from 100 participants. During millet identification, participants could only
recognize finger millet as a food source, while other varieties were largely identified as bird feed.
Discussions with the participants revealed barriers to millet use, including lack of awareness on
cooking methods, limited availability in grocery stores and challenges in milling raw millet using
standard mills. Rice and wheat remain dominant staples in the region. To address these gaps, a
range of millet-based food products were developed, such as dosa, idli, string hoppers, pittu,hoppers, porridge, kool, milk rice, sweets, savories, cakes, and cookies. Awareness sessions were
conducted to the community on millet benefits and encourage daily use. The study concludes that
reviving traditional wisdom on millets is crucial for preserving Jaffna’s cultural and nutritional
heritage. The findings highlight the need for community education, innovative millet-based
products, and improved supply chains. Enhancing awareness and accessibility can effectively
restore millets as essential elements of daily diets and local food traditions.
