Trio Exporters

INDIAN Millets

Our Products


Our commitment to providing these diverse millet varieties ensures that each grain we export holds the promise of nourishing meals and culinary adventures. Whether you’re exploring gluten-free alternatives, seeking rich sources of nutrition, or simply adding a variety of flavors and textures to your diet, our millet offerings are designed to meet your every need.



At our millet export company, we specialize in sourcing and exporting a diverse range of millet varieties, each a natural treasure brimming with nutrition and culinary potential. Our commitment to quality, sustainability, and health ensures that each millet grain we export embodies the wholesome essence of nature’s bounty. Here’s a closer look at our esteemed millet offerings:

Sorghum (Jowar)

Sorghum, known as Jowar in India, is a versatile millet with a mild, nutty flavor. Exported for its resilience, gluten-free nature, and high nutritional content, it’s a staple in many global cuisines. From flatbreads to porridges, sorghum shines in a variety of dishes.

Pearl Millet (Bajra)

Pearl millet, or Bajra, is celebrated for its robust flavor and rich nutrient profile. Exported for its drought tolerance and versatility, it’s commonly used to make unleavened bread and is also prized for its potential to create gluten-free flour.

Finger Millet (Ragi)

Finger millet, or Ragi, is renowned for its exceptional nutritional value, especially in calcium and iron. Exported for its gluten-free attributes and versatility, it’s used in a myriad of dishes, from porridge to baked goods.

Foxtail Millet (Kangni)

Foxtail millet, known as Kangni in India, is appreciated for its delicate taste and high protein content. Exported for its versatility in various cuisines, it’s used in both sweet and savory dishes and is a common choice for making idlis and dosas.

Kodo Millet (Kodra)

Kodo millet, or Kodra, is a resilient grain with a nutty flavor. Exported for its adaptability to various climates, it’s often used in pilafs, and pulao, and can even be popped like popcorn for a crunchy snack.

Barnyard Millet (Sanwa)

Barnyard millet, known as Sanwa, is a quick-growing, gluten-free grain. Exported for its rapid cultivation and versatility, it’s used in dishes like upma, and Pongal, and as a rice substitute.

Proso Millet (Chena)

Proso millet, also called Chena in India, is a mild-tasting millet with a range of culinary applications. Exported for its versatility, it can be used in breakfast cereals, salads, and even as a rice alternative.

Little Millet (Samai)

Little millet, known as Samai, is a small-grain millet with a slightly nutty taste. Exported for its ease of digestion and adaptability, it’s used in various dishes, including upma, khichdi, and porridge.

Brown Top Millet

Brown top millet, characterized by its earthy flavor, is highly nutritious. Exported for its robustness and suitability in both savory and sweet dishes, it’s a versatile grain for health-conscious consumers.