Millet Cultivation in Saudi Arabia

Millet Cultivation in the Kingdom of Saudi Arabia refers to the cultivation of millet seeds across large areas in the western and southern regions of the Kingdom. Its cultivation covers the area from al-Madinah al-Munawwarah in the north to the Kingdom's southern borders. Its cultivation is limited to the provinces of Aseer, Jazan, al-Bahah, Makkah al-Mukarramah, and al-Madinah al-Munawwarah.

Millet is suited for local expansion. It can withstand harsh climatic conditions. It contributes to improving soils and ecosystems, and it promotes ecosystem diversity.

Farmers in the Kingdom resorted to traditional land cultivation methods before the introduction of modern tools and techniques.

In terms of the ancient millet cultivation method, farmers used cows to plow the land before scattering millet seeds in a straight line. Their growth progress was monitored for three months. They were then harvested and rubbed by hand or stomped by oxen to retrieve millet grains. They were later spread over a flat area until they dry. The process of 'al-Thari' was then initiated to filter grains from any impurities before grinding them on millstones (stones used for grinding grains) to prepare them for cooking to make bread or porridge or to mix them with some ghee and milk.

The millet tree produces about ten clusters of different sizes and quantities. The length of its stems when grown reaches around 1.3 m. Millet requires a warm environment for germination, growth, and maturity. It flourishes in a temperature ranging between twenty and forty degrees Celsius. It produces its best seeds at an average temperature of twenty-five to thirty degrees Celsius.

Temperatures above forty degrees Celsius during the flowering period cause non-fertilization. In fact, the higher the temperature, the more immature and lightweight grains are. It is also necessary to ensure that the tree is planted in a well-drained sandy, clay, or mixed soil.

Millet is drought-resistant. Its yield is maximized under moderate humidity. Its water-use efficiency reaches 1.04 kg of grain per m of water. However, it does not grow well in wetlands.

The millet cultivation season begins between the end of spring and the beginning of summer. At that time, lands would have been nurtured by rains that helped plants grow. The harvest season spans from late summer to mid-fall after grains mature and become ready for harvest. Millet types include pearl, foxtail, proso, and small millet.

Millet production in the Kingdom decreased from 133,000 t in 1973 to less than 12,000 t in 2022. This decrease was due to several reasons, including traditional farming in terms of varieties, not using any specific tools or equipment, and adopting other dietary habits among youth and children.

The Ministry of Environment, Water and Agriculture started adopting modern technologies for millet's future cultivation and harvesting to enhance millet cultivation and increase its contribution to food security. It expanded its cultivation areas, enhanced its processing industry, and attached interest to its varieties and various agricultural processes.

Millet has numerous nutritional and health benefits. It maintains heart health, reduces diabetes risk, lowers blood cholesterol, improves digestive system function, enhances liver and kidney function, and prevents anemia. It contains beneficial nutrients to the body such as dietary fibers, vitamins, and minerals such as iron, phosphorus, and magnesium. A cup of cooked millet contains 201 calories. It consists of six g of protein, two g of dietary fibers, and less than two g of fat.

Millet is used locally to prepare many popular dishes in the provinces of the Kingdom. These dishes comprise al-Masabib, millet bread, millet Fattah, millet Arika, and millet Khawada. It is also used for desserts: millet is mixed with dates and made into Maamoul, cakes, masoub, and porridge.