Blog

Ragi Crop: A Nutritious and Climate-Resilient Superfood

Published

2 months ago

March 3, 2025

Ragi (Eleusine coracana), also known as finger millet, is an ancient grain cultivated for centuries, especially in India and Africa. This highly nutritious crop is rich in protein, fiber, and essential minerals, making it a staple for a healthy diet. Additionally, ragi is a drought-resistant crop that thrives in dry and semi-arid regions, making it a crucial food source in times of climate uncertainty. This article explores the importance, cultivation, benefits, and uses of the ragi crop in detail.

What is Ragi?

Ragi is a cereal crop belonging to the millet family. It is known for its small, round seeds that come in shades of red, brown, or purple. Unlike other grains, ragi does not require extensive processing, making it a whole-grain food with high nutritional value.

Scientific Classification of Ragi

Scientific Name: Eleusine coracana
Family: Poaceae
Origin: Africa and India
Other Names:
- Finger Millet (English)
- Nachni (Marathi)
- Kezhvaragu (Tamil)
- Mandua (Hindi)

Why is Ragi Considered a Superfood?

Ragi is often called a superfood due to its exceptional nutritional content and health benefits. It is particularly valued for:

High calcium content – essential for bone health.
Rich in fiber – aids digestion and prevents constipation.
Gluten-free nature – ideal for people with gluten intolerance.
High protein and iron levels – beneficial for vegetarians.
Low glycemic index – helps in managing diabetes.

Climatic and Soil Requirements for Ragi Cultivation

1. Climate Suitable for Ragi Growth

Ragi is a hardy crop that can withstand extreme weather conditions. It thrives in:

Tropical and subtropical climates.
Annual rainfall of 300-900 mm.
Temperatures between 25°C and 30°C.

Ragi is drought-resistant, making it a lifesaver for farmers in dry regions.

2. Soil Requirements

Ragi can grow in a variety of soils but performs best in:

Well-drained sandy loam or red soils.
Soils with pH between 4.5 and 7.5.
Low to medium fertility lands.

It is often cultivated in hilly and rainfed areas, making it an ideal crop for small farmers.

Cultivation Process of Ragi

1. Land Preparation

The field is plowed 2-3 times to break the soil and remove weeds.
Organic manure like farmyard compost is added to improve soil fertility.

2. Sowing Methods

There are two main ways to sow ragi seeds:

Broadcasting: Seeds are scattered directly on the field.
Line Sowing: Seeds are planted in rows for better growth and yield.

3. Irrigation Needs

Ragi requires minimal irrigation.
Usually, rainwater is sufficient, but light watering is needed in dry areas.

4. Weed and Pest Management

Hand weeding is done after 2-3 weeks of sowing.
Pesticides may be used to protect against stem borers, aphids, and fungal infections.

5. Harvesting and Yield

Ragi matures in 3-4 months.
It is harvested by hand cutting when the grains turn hard and dry.
A good yield is 10-30 quintals per hectare.

Health Benefits of Ragi

1. Strengthens Bones

Ragi has the highest calcium content among cereals, making it excellent for bone health and preventing osteoporosis.

2. Helps Manage Diabetes

The low glycemic index of ragi helps control blood sugar levels, making it an ideal food for diabetics.

3. Aids in Weight Loss

The high fiber content keeps you full for longer, reducing hunger cravings and promoting weight loss.

4. Good for Heart Health

Ragi is cholesterol-free and helps in reducing bad cholesterol levels, keeping the heart healthy.

5. Boosts Brain Function

It contains amino acids that improve brain function, reduce stress, and enhance memory.

6. A Natural Source of Iron

Ragi helps prevent anemia by providing natural iron, especially beneficial for women and children.

Uses of Ragi in Daily Life

1. Traditional Foods

Ragi is widely used in Indian cuisine to prepare:

Ragi Roti (flatbread)
Ragi Malt (porridge)
Ragi Idli and Dosa (steamed cakes and pancakes)
Ragi Ladoo (sweet balls)

2. Baby Food

Ragi is often the first solid food given to infants because it is easy to digest and packed with nutrients.

3. Ragi Flour in Baking

It is used to make cookies, cakes, and pancakes as a healthy alternative to refined flour.

4. Ragi in Beverages

Ragi malt is a nutritious drink made by mixing ragi flour with milk or water.
Ragi-based health drinks are becoming popular as energy boosters.

5. Animal Feed and Brewing

Ragi straw is used as fodder for cattle.
It is also used in brewing traditional millet beer in some regions.

Challenges in Ragi Cultivation

1. Low Productivity

Compared to wheat and rice, ragi has a lower yield per hectare, making it less attractive for large-scale farmers.

2. Labor-Intensive Harvesting

Harvesting and threshing ragi require manual labor, increasing production costs.

3. Limited Awareness and Demand

Despite its health benefits, ragi is still less popular than mainstream grains like wheat and rice.

4. Susceptibility to Pests and Diseases

Common issues include:

Blast disease (fungal infection).
Stem borers and shoot flies damaging the crops.

Future of Ragi Cultivation

With growing awareness about healthy eating and climate change, ragi is gaining popularity. Governments and NGOs are promoting ragi cultivation through:

Subsidies and support programs for millet farming.
Inclusion of ragi in public food distribution systems.
Increased research on improving ragi yields.

The United Nations even declared 2023 as the International Year of Millets, further boosting its recognition globally.

Conclusion

Ragi is a nutritious, climate-resilient, and sustainable crop that has been a staple in India and Africa for centuries. Its health benefits, ease of cultivation, and eco-friendly nature make it an essential grain for the future. As people shift towards healthier and organic foods, ragi is making a strong comeback as a superfood.