Read the passage carefully and answer the question that follows.Not long ago, millets such as ragi, jowar and bajra were dismissed as ‘coarse grains’, the food of those who could not afford rice or wheat. Today they appear on restaurant menus and in…

Read the passage carefully and answer the question that follows.

Not long ago, millets such as ragi, jowar and bajra were dismissed as ‘coarse grains’, the food of those who could not afford rice or wheat. Today they appear on restaurant menus and in neat packets on supermarket shelves, sold as ‘super-foods’. The change in reputation owes something to fashion, but it also rests on solid reasons. Millets need far less water than rice, grow well in poor soil and tolerate heat that would ruin many other crops. For farmers in dry regions, they are a kind of insurance against a failed monsoon. Nutritionally, too, they compare well: many millets are rich in fibre, iron and calcium, and they release sugar into the blood more slowly than polished rice. Yet the revival faces obstacles. Processing millets is laborious, because their small grains must be dehulled with care, and city consumers are often unwilling to change long-held eating habits. Unless processing becomes cheaper and recipes become more familiar, the millet boom may remain a trend among the well-off rather than a lasting change in the nation's diet.

According to the passage, how were millets viewed in the past?

A. As the food of people who could not afford rice or wheat

B. As an expensive health food for the rich

C. As a crop grown only for export

D. As a grain fit only for animal feed