A group of motivated and technologically enabled people have set out to provide healthy food products in a manner, where the farmers benefit with better prices and the consumer benefits due to wider range of produce and better pricing.

Sirudanyam’s Farm to Fork concept is a food system approach that emphasizes a sustainable and transparent supply chain from the producer (the farm) to the consumer (the fork), where we use Blockchain technology to do the necessary traceability. It aims to create a more equitable and environmentally friendly food system that ensures healthy and nutritious food for all while reducing the environmental impact of food production and distribution.


We have tied up with several Farmer Produce Organisations  (FPO’s) and also with a lot of small and marginal farmers to take their produce, pay them much better rates that what they would normally get and still provide cheaper and healthier products to end customers. This is enabled by removing multiple layers in between and also by leveraging technology to ensure that our deliver costs are kept to the bare minimum possible.

Currently we have tie ups with FPO’s in Karur, Dharmapuri, Ramanathapuram & Vijayawada. We are in the process of having more such connects with farmers in Karnataka, UP and Rajasthan as well in the coming months.


Millets have been cultivated and consumed by humans for thousands of years, and have a rich history that dates back to ancient civilizations.

Some of the earliest evidence of millet cultivation comes from China, where it was being grown as early as 7000 BCE. Millets were also cultivated in ancient Egypt and Africa, and were an important food crop for many early civilizations.

In India, millets have been an important staple food for thousands of years, and are mentioned in ancient Hindu texts such as the Vedas. Millets were also an important food crop for the indigenous people of the Americas, and were a staple food for many Native American tribes before the arrival of European settlers.

As trade and agriculture developed, millets spread to other parts of the world, including Europe and the Middle East, where they became an important food crop for many communities. Despite their widespread cultivation and use, millets have largely been replaced by other crops such as rice and wheat in many parts of the world, especially in more developed regions.

In recent years, there has been renewed interest in millets as a nutritious and sustainable food crop, and they are becoming increasingly popular as a healthy alternative to rice and wheat. Today, millets are grown and consumed in many parts of the world, and are an important source of food and nutrition for millions of people.

Millet Names in Indian Languages:

  • Pearl millet: Bajra (Hindi), Sajje (Kannada), Kambu (Tamil), Marua (Gujarati)
  • Foxtail millet: Kangni (Hindi), Thinai (Tamil), Korra (Telugu), Navane (Kannada)
  • Proso millet: Barri (Hindi), Varigulu (Telugu), Pani varagu (Tamil)
  • Finger millet: Ragi (Hindi), Nachni (Marathi), Kelvaragu (Tamil)
  • Sorghum millet: Jowar (Hindi), Cholam (Tamil), Jola (Kannada), Jonna (Telugu)
  • Kodo millet: Kodon (Hindi), Havina Hannu (Kannada), Varagu (Tamil)
  • Little millet: Samalu (Telugu), Shavan (Marathi), Samai (Tamil), Kang (Kannada)

Millets are highly nutritious grains that offer several health benefits, including:

  •   Rich in fiber: Millets are a good source of dietary fiber, which helps to maintain digestive health and prevent constipation.
  •   High in protein: Millets contain more protein compared to rice and wheat, making them a good source of plant-based protein for vegetarians.
  • Low glycemic index: Millets have a low glycemic index, which means they are slowly absorbed into the bloodstream and do not cause spikes in blood sugar levels.
  • Good source of vitamins and minerals: Millets are rich in essential vitamins and minerals, such as magnesium, phosphorus, and iron.
  • Gluten-free: Millets are naturally gluten-free, making them a suitable alternative for people with celiac disease or gluten intolerance.
  •   Antioxidant properties: Millets contain antioxidants that help to protect against cellular damage and may reduce the risk of chronic diseases.

Millets have been an important part of Ayurvedic medicine for thousands of years. In Ayurveda, millets are considered to be a healthy and nutritious food that can help balance the three doshas (Vata, Pitta, and Kapha) and promote overall health and well-being.

According to Ayurveda, different types of millets have different healing properties. For example, finger millet (ragi) is believed to be a good source of calcium and can help strengthen bones, while pearl millet (bajra) is thought to be beneficial for people with digestive problems.

Millets are also considered to be an important part of a sattvic diet, which is a diet that is believed to promote purity, clarity of mind, and spiritual growth. Sattvic foods are typically fresh, natural, and easy to digest, and are believed to promote physical and mental balance.

In recent years, there has been renewed interest in Ayurveda and millets as people look for more natural and holistic ways to promote health and well-being. 

Millets have also been an important part of Siddha medicine for centuries. Siddha medicine is a traditional medical system that originated in South India, and is based on the principles of Ayurveda and Yoga.

In Siddha medicine, millets are believed to have various therapeutic properties and are used to treat a wide range of health problems. Different types of millets are used for different health conditions. For example, finger millet (ragi) is believed to be beneficial for people with anemia and diabetes, while pearl millet (bajra) is thought to be good for digestive problems.

Millets are also considered to be a sattvic food in Siddha medicine, and are believed to promote overall health and well-being. Millets are said to be easy to digest, and are believed to have a cooling effect on the body, making them particularly beneficial during the hot summer months.

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