There are several reasons why millets have been stopped or reduced in consumption in recent times. One major factor is the shift in mindset towards urban food practices. As urban palates became more accustomed to rice and wheat, millets, which are coarse grains, were looked down upon.
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In rural areas, where millets were traditionally grown and consumed, there was a certain stigma attached to consuming them. People who consumed millets, also known as “mota anaaj” or thick, unrefined grains, were often considered to be of lower social status. This societal perception led to a decrease in the consumption of millets by the farmers who grew them for sustenance.
Another reason for the decline in millet consumption is the aspirational nature of urban food practices. With the rise of modernization and globalization, urban populations started adopting food habits that were seen as more fashionable or desirable. This shift led to a decrease in the consumption of millets, as they were no longer considered trendy or aspirational.
Furthermore, the availability and accessibility of rice and wheat, which are more widely produced and marketed, also contributed to the decline in millet consumption. These grains became more easily accessible in urban areas, leading to a decreased demand for millets.
It is important to note that millets have been traditionally grown and consumed in the Indian subcontinent for thousands of years. They have been an integral part of the diet, particularly in underdeveloped areas. Millets have been referred to as the “poor man’s food” because they are grown in underdeveloped areas and were usually eaten by poor people as a staple food.
In conclusion, the decline in millet consumption can be attributed to a shift in mindset towards urban food practices, the aspirational nature of such practices, social stigma associated with consuming millets in rural areas, and the availability and accessibility of rice and wheat. However, it is important to recognize the nutritional value and sustainability of millets and consider promoting their consumption for a healthier and more diverse diet.