One of the lesser – known indigenous millet varieties grown extensively in Arunachal Pradesh is anyat or adlay. Also known as Job’s tears (Coix Lacryma-jobi L.), this millet crop has been grown for centuries by the indigenous Adi community using traditional farming techniques and tools.
According to the locals, anyat is widely cultivated by women farmers on small patches of land as it is easy to grow, requires less water and survives in adverse climatic conditions. As the indigenous community relies on jhum cultivation, anyat is generally intercropped with another variety of millet and maize.
It is sown in May – June and harvested at the end of December. The entire work is done by hand and using age – old tools.
Anyat is considered to be an excellent substitute for rice and quinoa as it is high in protein, zinc, iron, calcium and dietary fibre and has low Glycaemic index. It is often consumed in the form of porridge and used to prepare apong. Its flour is used along with wheat to prepare bakery items while its kernels are roasted to prepare light snacks.
The leaves are used as fodder for cattle while the husk is fed to pigs. In fact, every part of this millet crop finds use in either local culinary delights or decorative items or in the preparation of medicines.
This hand pound millet received the Geographical Indication Tag (GI) in 2024.
Written by Lakshmi Subramanian
sahasa.in 
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