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One crop, many uses: Finger millet is always available
Tasty and packed with nutrients, millet can be stored for long periods of time. PHOTO BY faiswal kasirye
The crop is grown in different regions of the country during different seasons, which means it is on market through the year.
Finger millet is mainly and widely grown in western, eastern and northern parts of the country. In these areas, it acts as a food reserve for many homes.
The fact that the millet comes from different areas, Ms Hadijah Nalweyiso at Nakawa market says it is rare not to have some millet on the market. “Sometimes, when the harvesting season is coming to an end in one region, it is just starting in another region,” she says. It explains that millet is not grown at the same time in all these regions.
She also says the times when some areas harvest at the same time, there will be plenty on the market. This is usually from December to February. Ms Mary Najjuko at St. Balikuddembe Market, Owino, adds that like many crops, the more there is on the market, the more the chances of the prices going down. She says there are no stable prices for the millet because they are determined by the seasons.
Finger millet grows well in a relatively hot season though they will need some water at the planting and sprouting stages.
Currently, a kilogramme of millet grain cost Shs1,400-Shs1,500 for retail while for wholesale, it goes for Shs1,100-Shs1,200. A kilogramme of millet flour costs Shs2,000-Shs2,500 for retail while for wholesale, it costs Shs1,800-Shs1,850. A kilogramme of what is referred as omweeza in Runyankore/Rukiiga or omuwemba in Luganda, which is the first millet to be harvested from the garden costs Shs2,000.
The major suppliers on the market are Arua, Mbarara, Lira and Busoga. The traders say that when they start receiving reserves from these areas, the prices will shoot up automatically by between Shs1,000-Shs2,000. The current prices have not changed since last year in December.
According to the Nalweyiso, Lira has the best millet though the ordinary man would not differentiate it from the millet that comes from other places.
She says, “Our job is to sell what is available to the customers. Otherwise, if we started telling people who supplies the best and who does not, we may never sell what comes from other areas.”
Najjuko says the market is doing well because millet is used for different things including porridge, as a dish during the main meal (in case of the flour) and also for brewing local beer (in case of the grain).
If kept well, according to Hajji Musoke, millet is one item that can be kept for a very long period of time. Millet should be kept in a dry place that allows aeration.
