[11] A sequenced version of the proso millet genome, estimated to be around 920 megabase pairs in size, was published in 2019.

[11] Weedy forms of proso millet are found throughout central Asia, covering a widespread area from the Caspian Sea east to Xinjiang and Mongolia.

[citation needed] Currently, the earliest archeological evidence for domesticated proso millet comes from the Cishan site in semiarid north east China around 8,000 BCE.

[18] Proso millet is a relatively low-demanding crop, and diseases are not known; consequently, it is often used in organic farming systems in Europe.

Thus, proso millet can help to avoid a summer fallow, and continuous crop rotation can be achieved.

Its superficial root system and its resistance to atrazine residue make proso millet a good intercrop between two water- and pesticide-demanding crops.

The stubbles of the last crop, by allowing more heat into the soil, result in a faster and earlier millet growth.

While millet occupies the ground, because of its superficial root system, the soil can replenish its water content for the next crop.

Later crops, for example, a winter wheat, can in turn benefit from the millet stubble, which act as snow accumulators.

[20] Due to its C4 photosynthetic system, proso millet is thermophilic like maize, so shady locations of the field should be avoided.

Proso millet is highly drought-resistant, which makes it of interest to regions with low water availability and longer periods without rain.

[22] A 2019 study found different cultivars have significantly different effects on rhizosphere assemblage, and also that Proteobacteria, Bacteroidetes, Chloroflexi, Gemmatimonadetes, Firmicutes, Verrucomicrobia, and Planctomycetes are the most common members, in declining order.

[22] Planting proso millet in a crop rotation after maize should be avoided due to its same weed spectrum.

[26] In Inner Mongolia and northwestern Shanxi, China, fermented proso millet porridge known as "suan zhou" (酸粥) is popular.

The emptied water is served as a millet drink called "suan mi tang" (酸米湯).

[27][28] In the United States, proso millet is used to brew gluten-free beer, being mixed with other grains to produce a texture.

In a reference amount of 100 grams (3.5 oz), millet flour supplies 382 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins and dietary minerals (table).

[35] As proso millet is compatible with low-input agriculture, cultivation on marginal soils for biofuel production may present a new market for farmers.

[39] A 2018 report developed a morphometric analysis method which distinguishes seeds of P. miliaceum and P. ruderale on the basis of micromorphology.