1. Strong Bones and Teeth

Ragi contains 3 times more calcium than milk. Calcium is necessary to keep bones and teeth strong. It is good for growing children as well as elderly people who may be at risk of osteoporosis.

2. For Weight Loss

Ragi has very little natural fat which makes it suitable for weight loss. It contains Tryptophan Amino Acid which helps in controlling our body weight by reducing appetite. Ragi has a slow digestion rate, this keeps us away from consuming excess calories in our diet.

3. Controls Diabetes

It helps in regulating blood sugar levels. It has a low glycemic index which promotes slow digestion and prevents blood sugar levels from rising in the body.

4. For Pregnant and Lactating Women

Consumption of Ragi helps in healthy pregnancy by providing relief from anxiety and stress. The minerals and nutrients of Ragi help in providing nutrition and immunity to the mother and baby during pregnancy.

5. Good Skin

It helps in maintaining the glow of the skin and prevents the formation of wrinkles and sagging.

6. Healthy Heart

The presence of fiber in Ragi helps in reducing cholesterol. Lecithin and methionine remove excess fat from the liver and stabilize cholesterol levels in the blood.

7. Maintains Hemoglobin Levels

Ragi is a good source of natural iron which has a positive effect on hemoglobin levels.

8. Improves Digestion

Fibre rich Ragi helps a lot in keeping the digestive system healthy.

9. Regular consumption of Ragi is useful in dealing with the problems of depression, insomnia, migraine and anxiety.

Ragi crop requires less investment. Due to its ability to tolerate abnormal conditions, dry land is also suitable for farming.

Ragi can also be grown in areas at an altitude of more than 2000 meters above sea level. An average temperature of 26-29°C is required for proper growth and development.

Ragi is cultivated in soils ranging from good loamy soil to shallow upland soil. It can be grown in well drained loamy and sandy loam soils with high fertility and water holding capacity.

V.L.-117, V.L.-204 and V.L.-115 are high yielding varieties of Ragi with short duration.

The time from first week to third week of May is suitable for sowing. The recommended row to row distance for sowing is 22-30 cm and the plant to plant distance is 8-10 cm. The seeds should be sown at a depth of 2-3 cm. The recommended Seed rate for sowing is 4-5 Kg/Ha. Sowing can also be done by broadcasting method.

Apply cow farmyard manure (FYM) at the rate of 8-10 tonnes per hectare at the time of land preparation. The recommended quantities of fertilizers are 40 kg Nitrogen, 20 kg Phosphorus and 20 kg Potassium per hectare. Apply full quantity of phosphorus and potassium and half quantity of nitrogen at the time of sowing and half quantity of nitrogen 40-45 days after sowing.

Two weeding should be done in the crop. It is advisable to do the first weeding at the time of thinning and the second weeding in mid-July.

In areas with low rainfall, if irrigation facility is available then irrigation twice is recommended.

This crop does not ripen evenly, hence harvesting should be done in two stages. When 50 percent of the ears on the crop turn brown, the crop is ready for the first harvest. The second harvest takes place approximately seven days after the first harvest. The crop is collected and kept in a heap in the shade for a day without drying it. After this the harvested crop is dried, crushed and the seeds are cleaned. This crop provides an average grain yield of 10 quintals per hectare and fodder yield of 6-8 quintals per hectare.

Ragi is mainly used for the preparation of traditional food items like roti (unleavened bread or pancake), mudde (dumplings), ambali (thin porridge), laddu, dosa, cookies and malts. The use of sprouted grains is also recommended for children and the old age people. Ragi plant residues are used as animal fodder. The straw is also used to make baskets, mats and roof thatch.

Ragi Biscuit

Ragi Laddu