Millet is a small-seeded grain that belongs to the grass family, normally referring to that harvested from the Murray Millet, a local staple crop. It, like all grains, has a long shelf life and can be prepared in a wide variety of ways; boiled, fried, or grinded into flour from which bread or pasta can be made. However, despite its importance, it is not very profitable as an agricultural venture, and much of it is produced for self-consumption by subsistence farmers.
