Millet is a polished cereal made from proso millet (Panicum miliaceum). Its yellow color is due to carotenoids. One of the oldest cereal crops — cultivated for over 7000 years. Protein 11–12%, fat 3–4% (higher than most cereals — contains unsaturated fatty acids), starch 60–65%. Gluten-free. Rich in vitamins B1 (0.42 mg/100 g — more than buckwheat and rice), B2, PP, potassium, magnesium, phosphorus, iron. Grades according to GOST 572-2016: premium, 1st, 2nd — differ in color (from light yellow to bright yellow), proportion of broken kernels, impurity content. Bright yellow millet is valued higher — saturated color indicates freshness. Application: millet porridge (with milk or water), side dish, casseroles, pie filling, kulesh. Moisture ≤14%. Shelf life limited to 9 months: fats oxidize quickly — store in a cool, dark place. Packaging: bags 25–50 kg, packages 700–900 g. Before cooking, it is recommended to rinse millet with hot water 3–5 times and scald with boiling water — this removes the bitterness from oxidized fats on the grain surface. Export: India, African countries (traditional crop).