It’s Baha time for quality millet

During this time of the year, farmers of Baha region — known widely as the Garden of Hijaz — begin to plow their lands and sow the seeds of millet, which is one of the most important and expensive crops in the region. It is rich in nutrients. A single cup of the whole, natural, cereal grain contains about 10 percent protein and 4 percent fat. It contains good amounts of carbohydrates and vitamins.
According to an SPA report, studies have proved that millet could reduce blood-sugar. It is also an alkaline food that relieves diarrhea and stops vomiting. Millet is beneficial for patients who suffer from urinary retention, as well as those with colitis and stomach ulcers.
There are many varieties of millet; with ripe millet crops about 30 cm to 120 cm long. The native millet with its tiny grains is commonly grown in Lower Mount of Shada, Wadi Luma to the west, and on the banks of Wadi Al-Ahsabah, west of Al-Mikhwah province. The finest and most expensive kinds of millet in the region is cultivated in Horan and Manjel villages of Al-Mikhwah province.
The second grade, the lowest in quality and price, recognized by its crop height and yellow color, is usually grown in the neighboring areas of the Red Sea.
As the cultivation of millet requires large amount of water, farmers use the terraced agriculture system in order to reduce the surface runoff of rain and irrigation water.
The harvesting of millet needs enormous efforts and workers, especially during autumn, and these factors contribute to the high price of millet.
The demand for millet in Saudi market varies throughout the year. The demand reaches its peak during Ramadan and holiday seasons as citizens like to savor the traditional dishes made of millet flour such as Al-Thared (porridge). It is also used in making flatbreads, cakes and pastries, as well as in making the traditional butter oil to give it a flavor.
Millet is one of the oldest foods on the planet. It was grown as early as 4500 BC in China and was considered a sacred crop. It has been described as growing in ancient Assyria, and was used by the Egyptians as bread.
In Africa and India, it has been a staple food for thousands of years. It has been in the cuisine of the French and the Italians, where it has been used as a type of polenta, as well as the early Swiss who used it to make a type of gruel.