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By the 2000s, the annual millet production had increased in India, yet per capita consumption of millet had dropped by between 50% to 75% in different regions of the country.

As of 2005, most millet produced in India is being used for alternative applications such as livestock fodder and alcohol production.

In Russia, it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews.

In China, it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash.

They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.

Similarly, millets have been mentioned in some of the oldest extant Yajurveda texts, identifying foxtail millet (priyangava), Barnyard millet (aanava) and black finger millet (shyaamaka), indicating that millet consumption was very common, pre-dating to 4500 BC, during the Indian Bronze Age.

In 2010, the average yield of millet crops worldwide was 0.83 tonnes per hectare.

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Another cereal grain popularly used in rural areas and by poor people to consume as a staple in the form of roti.

Improved breeds of millet improve their disease resistance and can significantly enhance farm yield productivity.