Millets are staging a global comeback as climate-smart, nutrient-rich grains—but in the Americas, their true potential is still hidden in plain sight. The U.S., the world’s third-largest millet producer, funnels most of its crop into birdseed and forage, while Brazil leans on pearl millet as a cover crop and sorghum for feed and ethanol, leaving little room for food markets. Experts warn that the bottlenecks are less about agronomy and more about perception: millets are branded as “gluten-free alternatives” rather than everyday staples, and infrastructure for food-grade milling remains weak. Yet momentum is building—alliances are setting grading standards, breeders are prioritizing flavor and texture, and startups are reimagining millet-based snacks and staples. The opportunity is vast: drought-tolerant, low-input, and protein-rich, millets could help fight both climate stress and chronic disease. With bold rebranding and investment, the Americas could turn these forgotten grains into global game-changers.

In global agriculture, few crops embody the intersection of climate resilience, nutrition, and market reinvention as vividly as millets. Once dismissed as “poor person’s grains,” they are now enjoying a renaissance across Asia and Africa. But as the AgroSpectrum webinar revealed, the real frontier may lie in North and South America—regions that produce significant quantities of millets and sorghum but have yet to translate that production into global food value chains.

The webinar brought together leading voices: Gary Wietgrefe, Author, Agronomist, and Co-Founder of the North American Millets Alliance; Joni Kindwall-Moore, Founder of Snacktivist Foods; Cicero Beserra de Menezes, Sorghum Breeding Lead at Embrapa Maize & Sorghum (Brazil); Sujala Balaji, Founder & CEO of Rainfed Foods; and Dr Don Osborne, Co-Founder of the North American Millets Alliance. Collectively, they painted a picture of untapped potential, structural barriers, and emerging strategies that could reposition millets from birdseed to global trade staples.

North America: Scale Without Visibility

“Most of the millets raised in North America aren’t grown for human consumption,” observed Gary Wietgrefe, setting the tone with a paradox. By his estimates, the United States is the world’s third-largest producer of millet, after India and Nigeria. Yet, less than 5 per cent of its production is exported. Much of it never reaches dinner tables, disappearing instead into livestock feed, forage, and the multi-billion-dollar wild birdseed market.

“ One of the less discussed uses of millets in North America lies in ecological services. The U.S. is the world’s second-largest producer of millets for cover cropping, behind Brazil, with an estimated 2.8 million hectares sown annually in rotational blends. Yet, the USDA only collects systematic data on proso millet, and even that from just three states. This leaves a vast portion of North American acreage uncounted—and undervalued in global statistics ’’

– Gary Wietgrefe — Author & Agronomist, Co-Founder, North American Millets Alliance

Introduced into North America about 150 years ago, millets were cultivated primarily for animal feed. Even today, proso millet—grown in just three U.S. states—produces more than Russia, yet remains invisible in human food markets. Canada, for its part, has pioneered pearl and foxtail millet in swath grazing systems, while U.S. conservation agencies sow as much as 200,000 hectares annually for wildlife feed. Perhaps the most striking revelation is the U.S.’s standing in teff, the Ethiopian staple grain. “In the U.S. we consider teff a millet,” Gary said. “We’re actually the second-largest producer of teff grain after Ethiopia—but here, it’s raised largely for forage and livestock, not for human consumption.”

The structural absence is glaring when compared to peers. “Unlike Ukraine or Argentina, North America has not positioned millet as a globally traded grain,” Wietgrefe explained. “The acres, the farmers, the know-how—they’re already here. What we need now is the vision to move millets beyond domestic feed and into the world’s food supply.” Gary estimates that the U.S. is the world’s third-largest millet producer, after India and Nigeria, with China close behind. “Even just three states in the U.S. produce more proso millet than Russia,” he noted, emphasizing the scale of North America’s largely hidden millet footprint.

To that end, the North American Millets Alliance has begun developing grading standards for proso millet—an essential step in professionalizing supply chains and aligning with international trade norms. Wietgrefe’s personal journey reflects this commitment: having authored the first widely used proso millet guide in 1990, he now produces educational videos to familiarize a new generation of farmers with millet’s agronomic and economic potential.

From Gluten-Free to Mainstream: A Consumer Reframing

If Wietgrefe made the case for supply-side readiness, Joni Kindwall-Moore, Founder of Snacktivist Foods, addressed the demand conundrum. Her perspective is shaped not by agronomy, but by healthcare.

“I began my career as an ICU and ER nurse,” she recounted. “Day after day, I witnessed the devastating impact of diet-related disease. It became clear to me that the lack of biodiversity in our staple crops is fueling a global health crisis.” Millets offer a compelling solution. They are agronomically resilient, requiring little water, fertilizer, or inputs. For farmers, they serve as excellent rotational crops that help improve soil health. Nutritionally, they stand out as diverse, gut-friendly grains that support metabolic health and can play a role in combating chronic disease.

For Joni, millets represent an underleveraged solution. Agronomically, they require little water or fertilizer. Nutritionally, they are gut-friendly grains that support metabolic wellness. Yet North America has pigeonholed them into a dietary niche. “Consumers often ask me, ‘Why eat millet if I’m not gluten-free?’ This narrow framing obscures their broader nutritional and ecological value.”

Part of the problem lies in processing and labelling. Few facilities exist in North America to clean and mill millets at food-grade scale. Available germplasm is often bred for feed or biofuel, not food, leading to inconsistent flavor and performance. Even packaging misleads: Diverse species with distinct culinary properties are generically labelled “millet.”

Encouragingly, momentum is shifting. The North American Millets Alliance is pushing for food-grade quality standards, while breeding programs are beginning to prioritize culinary traits such as taste and texture. Investments are expanding processing infrastructure, and digital platforms are emerging to connect breeders, processors, and brands.

“ We must normalize millet consumption as part of everyday diets, rather than relegating them to gluten-free alternatives. Farmers will need greater access to tailored agronomy tools and seed varieties developed specifically for human-grade food markets. Consumers and retailers must be educated about the role of crop diversity in both human health and planetary resilience. Most importantly, culinary innovation must bring out millet’s flavor, versatility, and cultural heritage in ways that inspire adoption ’’

– Joni Kindwall-Moore — Founder, Snacktivist Foods

“The path forward is clear,” Joni asserted. “We must normalize millet as part of everyday diets, not just gluten-free alternatives. More than ‘ancient grains,’ millets are modern solutions to biodiversity loss, nutritional gaps, and climate resilience.”

Brazil and South America: Lessons from Sorghum

The North American debate found a mirror in South America, where sorghum and millets play distinctive but under-recognized roles. Cicero Beserra de Menezes, Sorghum Breeding Lead at Embrapa Maize & Sorghum, highlighted both opportunities and challenges.

Brazil’s long rainy season dictates its cropping calendar. Farmers typically plant soybeans in October, harvest in January, and follow with maize. Sorghum and millets are planted later—sorghum in March, millets in April—when rainfall declines. “As second-season crops, they deliver stable yields where maize or wheat often struggle,” Cicero explained.

While Asia and Africa embrace millets as food staples, South America uses them largely as cover crops. Pearl millet dominates in Brazil, covering four million hectares annually, primarily to suppress nematodes and improve soils. Proso millet remains marginal, with fewer than 3,000 hectares planted in Brazil.

“ In Brazil, sorghum is used predominantly for feed. The majority of production goes to livestock, with poultry, swine, and cattle accounting for roughly 60 per cent of demand. Another 25 per cent is processed into ethanol, 8 per cent is used as silage, and only about 2 per cent enters the food market in the form of flour, bread, or beverages. Most sorghum grain stays in domestic markets, with less than 3 per cent exported. Argentina, by contrast, exports a larger proportion of its sorghum, and China is emerging as a potential buyer. However, access to the Chinese market depends heavily on tannin levels, and since Brazilian seed companies overwhelmingly prefer low-tannin hybrids, nearly all sorghum produced in Brazil today falls into that category ’’

— Cicero Beserra de Menezes — Sorghum Breeding Lead, Embrapa Maize & Sorghum

Sorghum, by contrast, has gained traction. Brazil cultivates 1.6 million hectares of grain sorghum, with Argentina adding another 800,000. Sorghum acreage has doubled in five years, buoyed by rising demand from poultry and swine industries, ethanol producers, and competitive pricing. “Once valued at 70–75 per cent of maize prices, sorghum now reaches 85–90 per cent,” Cicero noted, “making it increasingly attractive for farmers.”

In Brazil, sorghum is used predominantly for feed. The majority of production goes to livestock, with poultry, swine, and cattle accounting for roughly 60 per cent of demand. Another 25 per cent is processed into ethanol, 8 per cent is used as silage, and only about 2 per cent enters the food market in the form of flour, bread, or beverages. Most sorghum grain stays in domestic markets, with less than 3 per cent exported. Argentina, by contrast, exports a larger proportion of its sorghum, and China is emerging as a potential buyer. However, access to the Chinese market depends heavily on tannin levels, and since Brazilian seed companies overwhelmingly prefer low-tannin hybrids, nearly all sorghum produced in Brazil today falls into that category.

However, consumer adoption of sorghum foods remains limited, despite growing research on health benefits. Embrapa is developing antioxidant-rich black sorghum varieties and breeding for disease resistance and soil adaptation. “The opportunity is vast,” Cicero concluded. “Brazil plants 39 million hectares of soybean, yet sorghum remains marginal. Expanding sorghum and millet rotations could enhance resilience, sustainability, and nutrition.”

The Structural Barriers: Infrastructure and Perception

Sujala Balaji, Founder & CEO of Rainfed Foods, distilled the challenge into a simple dichotomy: agronomy versus perception.

“On paper, millets are perfect,” she argued. “They thrive in arid conditions, demand fewer inputs, and deliver rich nutritional profiles. They tick every box on the modern consumer wish list—planetary sustainability and personal wellness. Yet, North America has struggled to unlock their potential.”

In a world where climate volatility is reshaping agriculture, millets are attracting fresh attention as “future-ready grains.” Once sidelined as niche foods, they are now emerging as candidates for mainstream diets in North America. But the path from ancient staple to everyday pantry item is far from straightforward.

Millets offer clear agronomic and nutritional advantages. These small-seeded cereals thrive in arid conditions, demand minimal inputs, and restore soil health when used in crop rotations. They are also nutritionally dense, providing high levels of fiber, micronutrients, and slow-release carbohydrates linked to gut and metabolic health. In short, they align with both planetary sustainability and consumer wellness trends.

“ For millets to succeed in North America, three shifts are essential. First, repositioning: they must be marketed as climate-smart, nutrient-dense staples rather than niche substitutes. Second, infrastructure: investment in processing, breeding, and grading will be critical to scaling reliable supply. Third, consumer engagement: education campaigns must make the link between crop diversity, personal health, and climate resilience ’’

— Sujala Balaji — Founder & CEO, Rainfed Foods

Sujala emphasized that branding, infrastructure, and seed quality remain the three most formidable obstacles. Millets are still branded and marketed narrowly as gluten-free substitutes, which pigeonholes them into a niche rather than presenting them as climate-smart staples. The lack of processing infrastructure—especially facilities capable of cleaning and milling grain at scale—limits reliable supply. Most of the available germplasm was designed for feed or biofuel rather than human diets, leading to flavor and texture inconsistencies.

Momentum, however, is undeniable. Grading standards are being developed, breeding programs are reorienting toward culinary traits, and startups are piloting millet-based bakery, beverage, and snack products. “For millets to scale,” Sujala emphasized, “We need three shifts: Repositioning them as climate-smart staples, investing in infrastructure, and engaging consumers with education campaigns that link biodiversity to personal health.” The question is not whether millets have potential—they do—but whether North America is ready to embrace them as more than a dietary afterthought.

A Call for Rebranding: From Forgotten Grains to Future Staples

Dr Don Osborne, Co-Founder of the North American Millets Alliance, framed the conversation in terms of global stakes.

“Across global agriculture, few crops capture the collision of climate, health, and markets as sharply as millets,” he declared. Drought-tolerant, input-efficient, and nutritionally dense millets offer insurance against climate volatility. “They require 30–40 per cent less water than rice and can yield under heat stress where maize and wheat falter. For U.S. states confronting aquifer depletion or Latin America’s semi-arid zones, millets are not just resilient—they’re essential.”

Nutritionally, Osborne underscored the urgency. “Millets contain 30–50 per cent more protein than rice, high iron and calcium, and a low glycemic index. In the U.S., where 11 per cent of adults live with diabetes and diet-related healthcare costs exceed $300 billion annually, preventive nutrition is not a luxury—it’s a necessity.”

On the consumer side, millets are nutritional powerhouses. They deliver 30–50 per cent more protein than rice, are rich in iron, calcium, and B vitamins, and have a low glycemic index—a key selling point in markets battling obesity and diabetes. In the U.S. alone, where nearly 11 per cent of adults have diabetes and diet-driven healthcare costs exceed $300 billion annually, millets tick the box of preventive nutrition.

“ The North American Millets Alliance, formed in 2023, is pushing for standardized grading and quality norms. Universities in Colorado, Nebraska, and Kansas are redirecting millet breeding programs toward human food traits. In Canada, Prairie-based startups are launching millet-based flours and snacks, linking sustainability claims with consumer convenience. In South America, climate-focused NGOs are piloting millet inclusion in dryland farming systems alongside sorghum ’’

— Dr Don Osborne, Co-Founder, North American Millets Alliance

Yet the challenge in the Americas is not biology—it’s branding. Today, millets occupy a narrow space in the health food aisle, mostly labeled as gluten-free substitutes. That pigeonholes them as niche ingredients for celiac consumers rather than versatile grains for the wider population. Without a repositioning strategy, millets risk being trapped in a specialty corner, unable to scale.

The supply chain presents further obstacles. In the U.S., much of the millet grown is proso millet—produced primarily for birdseed, not human consumption. Infrastructure for cleaning, grading, and milling food-grade millets remains limited. Seed systems are another constraint: existing varieties lack consistency in taste, colour, and cooking quality. In Latin America, production is sporadic, with Brazil and Mexico experimenting but far from achieving scale.

However, perception remains the Achilles’ heel. Today, millets are relegated to the health-food aisle as gluten-free substitutes, leaving mainstream consumers untouched. Supply chains, too, are underdeveloped: most U.S. millet goes to birdseed, while processing infrastructure and food-grade breeding programs lag behind.

Still, Dr Osborne sees momentum. The North American Millets Alliance, founded in 2023, is pushing quality standards. U.S. universities are pivoting breeding programs toward food traits, Canadian startups are launching millet-based snacks, and NGOs in South America are piloting millet in dryland rotations.

“For millets to scale,” Dr Osborne concluded, echoing Sujala, “Three shifts are essential: rebranding from ‘gluten-free’ to ‘climate-smart,’ investing in processing infrastructure, and educating consumers about the link between personal health and planetary resilience. If aligned, the Americas could turn millets from forgotten grains into future staples—reshaping diets and agricultural systems alike.”

      ———— Suchetana Choudhury (suchetana.choudhuri@agrospectrumindia.com)