Bio Logistic


Millet has been cultivated in the Stone Age in many regions of Central Europe, was the main crop at the time of the Romans and was then replaced by oats, potatoes and corn. Its taste is slightly bitter and very typical. Simply husked, or in flakes, it can be used in soups or other dishes. Millet has the highest mineral content of all cereal. It is consumed not only for its nutritional value but also for its medicinal characteristics. It contains iron, fluoride, phosphorus, sulphur, magnesium and lime, as well as a large concentration of silica acid which is an essential component of human body.

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