Due to health concerns, millet foods are becoming more popular with consumers. Additionally, chemical-free millet grains are much sought after by consumers. This book describes the all-natural, chemical-free methods used in producing these millets. The three major millets, ragi, sorghum (jowar), and Bajra (cumbu), as well as five small millets, also known as nutraceuticals or super foods, such barnyard millet, foxtail millet (tenai), prosomillet, kodomillet, little millet besides, the less-known brown top millet, are all covered. The various organic techniques used to grow millets around the nation are compiled and presented in a comprehensive way. The package of practices for each millet can be traced from the book. Certainly this book will be a worth reader for scholars, farm researchers, organic farmers and public.