Cultivation of the late millet

Two  teachers and ten students from Presentation Junior High School have done a great and useful work: cultivation of the late millet, the whole process from the beginning to the end, from preparing the land for sowing to eating TZ made from millet flour.

Some facts about millet:

  • Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available;
  • It is one of the few grains that  is alkalizing the body;
  • Millet acts as a prebiotic feeding micro-flora in your inner ecosystem;
  • Millet’s high protein content (15 percent) makes it a substantial addition to a vegetarian diet.
  • Millet is an important food  crop in Northern part of Ghana and Northern, Upper West and Upper East (where  Logre village belongs) Regions produce 90 per cent Ghana’s millet.
  • The typical Ghanaian staple foods in the northern part  include millet.

Watch useful and educative 3-minute overview with photos and explanations about the cultivation of late millet at Logre stages.

 

And also longer video about the process.

Special thanks to Presentation Junior High School students, teacher Derrick Adongo who instructed the students and was a patron of this food project, and camera-man, ICT-teacher Justice Pelig-bagre for the wonderful work! Hope the readers will appreciate it too!

Read all the posts by Presentation Junior High School.
Read all the post by students from Ghana.

 

 

 

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