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    The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments such as those at risk of drought. They have been in cultivation in East Asia for the last 10,000 years. Millet has high concentrations of numerous vitamins, as well as a high volume of protein—a little over one tenth of the grain is protein. In addition, millet is gluten free. Millet also grows quickly and can be harvested as soon as three months after planting, providing an opportunity to get two or even three crops in a year. It is less susceptible to pests than some other grains, and can be grown without the use of expensive pesticides as a result.