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Finger millet is wide cultivated in Sikkim. It is intercropped with maize, ginger and other leguminous crops. The fruiting of the finger millet is in bunches aggregated in the top in the shape of fingers from which it derives its name. The finger millet fruit bears small round dark brown seeds which are used in various preparations. The millet seeds are pounded and powdered to make bread and pancakes. The seeds are also boiled and a fermented drink (Local Wine) is prepared by local people called ‘Tongba’. Finger millet has very high nutritional value and the crop is harvested during the months of November and December.