November 2023 - Collab - lists.millets2023.space

Supposed downsides of millets as food
by Don Osborn 20 Jul '24

20 Jul '24

We are by now used to hearing about the advantages of the various millets as nutritious food that are easily digested, and which have added advantages for people with specialized diets (namely low GI and gluten-free). There are, however, a couple of negative issues one may come across: that millets are goitrogenic; and that they have their own forms of gluten. I'd like to air those here in the interests of wide coverage of millets' nutritional characteristics, and to elicit any relevant info from list subscribers. 1. *Goitrogenic effects?* There has been research including millets among the various foods containing compounds which interfere with iodine uptake or thyroid function. This quote from the Encyclopedia of Human Nutrition provides some context: "Goitrogens are dietary substances that interfere with thyroid metabolism and can aggravate the effect of iodine deficiency. Most goitrogens do not have a major clinical effect unless they are consumed at high levels and iodine deficiency is present." https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/g… (this page has several articles) The compounds at issue in millets (as well as in soybeans, apparently) are flavonoids, which may act to "impair thyroid peroxidase activity," ("The Latest Research and Development of Minerals in Human Nutrition") https://www.sciencedirect.com/topics/veterinary-science-and-veterinary-medi… I understand from our NAMA colleague Joni Kindwall-Moore that concerns at least one person has raised about millets in particular on this count are not widely held. 2. *Other forms of gluten?* A relative mentioned that one researcher (Peter Osborne, at https://www.youtube.com/watch?v=jnlZaMzZaSk ) proposes that all grains have some form of gluten, and that all of those may pose problems for gluten-sensitive people. For context: "Gluten is a family of storage proteins — formally known as prolamins — that are naturally found in certain grains, such as wheat, barley, and rye. "Many prolamins fall under the gluten umbrella, but they’re most commonly identified by the specific grains in which they’re found. For instance, glutenins and gliadins are the prolamins in wheat, secalins are found in rye, and hordeins are found in barley." https://www.healthline.com/nutrition/what-is-gluten Dr. Osborne notes the following "forms of gluten" (i.e., prolamins) in three millets, and states that these grains plus oats, corn, and rice are "oftentimes considered to be gluten free even though technically they are not..." (at about minute 5:25 in his video): * Millet (presumably proso, but this is not stated): panicin (40% of total protein) * Sorghum: kafirin (52% of total protein) * Teff: penniseitin (11% of total protein) (The table with forms of gluten that is used by Dr. Osborne in his video can also be viewed at http://www.allergy-details.com/gluten-allergy-c/gluten-allergy-and-types-of… ) On the other hand, a nice short item on millets and allergies notes that "Panicin is the prolamine gluten protein in [proso?] millet. Because this type of gluten does not activate celiac disease, it is considered gluten-free." https://www.allergy-details.com/gluten-free-diet/gluten-free-food-gluten-fr… I'll leave this here, with the caveat that I have no expertise in these issues, and so am not in a position to evaluate claims or research findings relating to them. I look forward to others' comments. Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Invitation to Webinar: Millet processing and progress on understanding pearl millet rancidity
by ALUOCH, Marion (CIMMYT-Kenya) 16 Dec '23

16 Dec '23

[cid:image001.jpg@01DA1E25.B75AB7D0]<https://us06web.zoom.us/webinar/register/WN_tTcvxuSyQASHhpR4uDVUhw> Dear Colleague, As part of the Dryland Crops Program webinar series on the International Year of Millets, CIMMYT invites you to an upcoming webinar on Millet processing and progress on understanding pearl millet rancidity on Tuesday, December 5, 2023, from 3:00-4:00 pm East Africa Time. Our speakers will explore the dynamic and innovative world of millet processing and decoding pearl millet rancidity. To be part of this informative session, please register here: Millet processing and progress on understanding pearl millet rancidity.<https://us06web.zoom.us/webinar/register/WN_tTcvxuSyQASHhpR4uDVUhw> We look forward to your participation. Regards, Marion Aluoch | Communications Officer-Drylands Crop Program CIMMYT-Kenya tel: +254 20 722 4477 skype: marionveraaluoch cel: +254 (0) 704312559 website<http://www.cimmyt.org/en/> | twitter<https://twitter.com/cimmyt> | facebook<https://www.facebook.com/CIMMYT> | linkedin<https://www.linkedin.com/company/cimmyt> | flickr<https://www.flickr.com/photos/cimmyt/> | youtube<https://www.youtube.com/user/CIMMYTint> [cid:image002.jpg@01DA1E25.B75AB7D0] This e-mail may contain confidential and/or privileged information from CIMMYT and/or its collaborators. Unless explicitly allowed in writing by an authorized representative, any use, reproduction, storage, retransmission or unauthorized disclosure of such information, whether in part or in whole, is hereby forbidden. If you are not the intended recipient of this e-mail, please notify the sender and delete it immediately.

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Teff: November millet-of-the-month
by Don Osborn 30 Nov '23

30 Nov '23

Teff (Eragrostis tef) is our millet-of-the-month in November. Teff is native to the Horn of Africa, and a staple in that region - often eaten in the form of injera bread, made with fermented teff flour. Ninety percent or more of grain teff is grown in Ethiopia. However interest in this grain has led to its being grown in other regions, including in North America (certain parts of the US, the northwest in particular it seems). Some teff is exported from Ethiopia, but most of what one sees in some US groceries is grown domestically (Maskal, Bob's Red Mill, Selam, Shiloh Farms, to name a few). Supposedly, Idaho is the second largest producer of grain teff in the world. Brown teff seems more common, but there are lighter varieties too, generally called "ivory teff." The former has a somewhat more robust flavor, but the two apparently have different characteristics in baking. Teff has also become a popular forage crop in the US and Canada. It is grown for hay or grazing apparently in half the US states, although presumably on relatively small scales. Here are a few links for more information: * General information ** https://en.wikipedia.org/wiki/Teff ** https://www.britannica.com/plant/teff ** https://foodrevolution.org/blog/teff/ * Teff in the US ** https://learningenglish.voanews.com/a/east-african-grain-teff-grows-in-popu… ** https://boisedev.com/news/2022/09/09/whats-teff-idaho-second-highest-produc… * Culinary aspects of teff ** https://creativeinmykitchen.com/all-about-teff-the-ancient-grain-gaining-po… ** https://www.thespruceeats.com/teff-gluten-free-whole-grain-3376844 * Forage ** https://forages.osu.edu/sites/forages/files/imce/Teff%20for%20Forage%20Prod… * A perspective on teff in Ethiopia ** https://theconversation.com/ethiopia-needs-to-improve-production-of-its-gol… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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FYI: Yale Agrarian Studies (12/1): Dan Saladino (BBC)
by Don Osborn 29 Nov '23

29 Nov '23

This Friday 12/1 (11am-1pm EST), Yale's Program in Agrarian Studies will host Dan Saladino, BBC journalist and author of *Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them*, for a discussion of his draft paper entitled "Seedbanks: Necessary but not Enough. We Need to Save Entire Food Landscapes." This is part of their colloquium series. This is a bit off from our focus on this list, but the topic seems interesting in the context of crop diversity. Also I'd note that among Mr. Saladino's past articles was one on millets in India, with attention to the case of raishan (Digitaria compacta). The author is not presenting the paper, to maximize time for discussion. so it should be read in advance. For zoom link and access to the paper, subscribe at https://subscribe.yale.edu/login?returnURL=https%3A%2F%2Fsubscribe.yale.edu… ... Alternatively, I think one might contact the Program office by email: agrarian.studies (at) yale.edu I personally have no connection to Yale Agrarian Studies other than being a subscriber to their list, on which I received this information. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance bcc: Yale Program in Agrarian Studies

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Save the date ::: IYM 2023 Global Webinar Series ::: Fonio: enhancing collaboration for sustainable agriculture and improved livelihoods::: 29 November 2023, 13:00-14:30 (CET)
by Dimitrova, Zdravka (NSP) 28 Nov '23

28 Nov '23

[cid:image001.png@01DA1958.6D139FB0]<https://www.fao.org/millets-2023/events/detail/sixth-webinar-of-the-iym-glo…> S A V E T H E D A T E 29 November 2023 | 13:00-14:30 CET International Year of Millets Global Webinar Series 6th Webinar: “Fonio: enhancing collaboration for sustainable agriculture and improved livelihoods’’ REGISTER HERE<https://fao.zoom.us/webinar/register/WN_LEotJYCWRuGGBIZnnXDJww#/registration> Interpretation will be provided in English, French and Arabic The United Nations General Assembly at its 75th Session in March 2021 declared 2023 the International Year of Millets (IYM 2023)<https://www.fao.org/millets-2023/en>. As part of the IYM2023 celebration, the Food and Agriculture Organization of the United Nations (FAO) is organizing the “IYM Global Webinar Series” to highlight the various environmental, social and economic benefits of millets, their rich heritage and vast potential. Fonio is one of the oldest crops in Africa, and among the world’s fastest maturing cereal (60-70 days). In many Western African countries, fonio plays an important role in household food security and income generation and holds a vital place in cultural identity. Fonio is valued for its high nutrition, and ability to grow in areas of drought and high temperatures. IYM2023 provides an unparalleled opportunity to promote fonio as a globally important crop for the future, and bring together researchers and practitioners from different countries and disciplines to share their work and join forces to promote its use for sustainable agriculture and improving local livelihoods. Join this webinar<https://www.fao.org/millets-2023/events/detail/sixth-webinar-of-the-iym-glo…> to learn more about the genetics, taxonomic diversity and distribution of fonio, seed science and conservation, sustainable cultivation practices, potential uses and nutritional values, and opportunities to generate incomes. Agenda Time Agenda item and presenter 13:00 – 13:05 Opening remarks, Mr Paolo Ceci, Technical Cooperation Programme in Saudi Arabia, FAO 13:05 – 14:15 Presentations * Regional partnership to promote conservation and sustainable use of fonio, Ms Claire Billot, CIRAD, and Ms Adeline Barnaud, IRD, France * Genomics to improve fonio varieties, Mr Simon Krattinger, KAUST, Saudi Arabia * Fonio diversity for resilient landscapes, Mr George Burton, Imperial College London / RBG Kew, UK * Nutritional and food technology aspects of fonio, Ms Nadia M.L. Fanou-Fogny, University of Abomey Calavi, Benin * Fonio-fueled sustainable livelihood enhancement, Mr Michel Ghanem, Forgotten Crops Society, France * Fonio as a driving force for empowering women, Ms Fatmata Binta, Fulani Kitchen Foundation, Ghana * New market opportunities for fonio, Mr Pierre Thiam, Yolélé & Teranga, United States of America 14:15 – 14:25 Moderated discussion 14:25 – 14:30 Closing remarks, Ms Sarada Krishnan, Crop Trust, Germany Moderated by Ms Tiziana Ulian, Royal Botanical Gardens, Kew (United Kingdom)/ University of Turin (Italy) For more information, please contact: International-Year-Millets(a)fao.org<mailto:International-Year-Millets@fao.org>

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United colors of millets, and a fragrant foxtail millet
by Don Osborn 26 Nov '23

26 Nov '23

There was some discussion on this list of red proso, and the fact that below the husk of whatever color, the proso grain is usually a shade of yellow or white. Sorghum on the other hand, is known for the variety of colors of its outer coating (pericarp), but apparently also its underlayers (testa) and the endosperm. See https://www.sorghumcheckoff.com/agronomy-insights/sorghum-grain-color/ Pearl millet (which like sorghum does not have a hard outer husk, tends to be shades of grey and tan. However, I have seen photos of varieties of pearl millet that shade towards yellow or a variety of colors. See for example this image from an article by Mandira Kapri et al (source with image) https://www.pinterest.com/pin/244179611039105341/ Foxtail millet also has a color variation, both of the husk (like proso), but also under the husk - typically yellow, but there are white and black varieties. See this link for a black variety marketed for sale: https://www.pinterest.com/pin/244179611033737721/ Teff (our millet of the month in November) can be brown or ivory colored. Finger millet seems to be always reddish, and most other millets seem in my limited exposure to them to have a typical color (usually light) and not much variation. On another topic, Devid Brenner shared an article about a use of CRISPR to create a variety of foxtail millet with a popcorn like fragrance. Foxtail millet does not naturally have much in the range of fragrance as say a grain like rice can have. See: Yanyan Zhang, et al, "De novo creation of popcorn-like fragrant foxtail millet" J. Integr. Plant Biol., 65: 2412-2415. https://doi.org/10.1111/jipb.13556 . The various flavors of millets is a topic that has come up before (and could use some more comparative descriptions, IMO), but the fragrance of millets and their respective varieties is another interesting topic that doesn't seem to have had much attention. Don Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

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Apply now: OFRF's Farmer-Led Trials Program Deadl…
by Jonathon Landeck 24 Nov '23

24 Nov '23

Hello to Millets Aficionados! Please see this link for an opportunity for support for on-farm research on organically grown millets: https://mailchi.mp/ofrf.org/farmer-led-trials-application-deadline?e=19164e…

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Proso millet mill waste
by Joni Kindwall-Moore 22 Nov '23

22 Nov '23

Hello fellow millet enthusiasts, Does anyone have some sharable information about mill waste during proso millet hulling and flouring? Any links, comments, or experience would be appreciated. Warm regards, Joni *Joni Kindwall-Moore BSN-RN, BA* Founder, CEO, Innovator, Mother, Nurse, Activist *P: 406-334-1608* *www.snacktivistfoods.com <http://www.snacktivistfoods.com/>* *Scan this QR code to experience the Snacktivist Nation! *

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New Executive Director of NGSB
by Don Osborn 20 Nov '23

20 Nov '23

Just came across an item in Morning Ag Clips on the appointment this past August of a new executive director of the Nebraska Grain Sorghum Board (NGSB), Kristine Dvoracek-Jameson: https://www.morningagclips.com/nebraska-grain-sorghum-board-announces-new-e… Ms. Dvoracek-Jameson succeeds Nate Blum, who of course is now running the international NGO he founded, Sorghum United. The NGSB is an agency of the state of Nebraska, and evidently works alongside the Nebraska Sorghum Producers Association. They share a website at https://nebraskasorghum.org/ It would be a good use of this list to share similar announcements concerning senior position changes in agencies, organizations and companies working with any or all of the millets (among which we are counting sorghum). SImilarly, major new publications or professional achievements relating to millets can also be shared. Our main focus here is North America, but relevant announcements concerning influential positions relating to millets globally are also of interest. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance bcc: NGSB

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Millets Webinar updates: Video of 11th, info on 12th, & more
by Don Osborn 18 Nov '23

18 Nov '23

Dear all, 1) The recording of our 11th Millets Webinar (15 Nov. 2023), which included presentations on uses of millets in animal farming, cover cropping, and other non-food uses, from Dr. Rob Myer and Gary WIetgrefe, is available at https://youtu.be/yCQ5shFxAB8 . This webinar covered various non-food uses of several millets, with focus on North America, and offered some perspectives on the degree to which these collectively appear to be grown on a much larger area, at least in the US, than the usual statistics indicate. 2) Our 12th Millets Webinar, on Wed. 20 December at 5 pm EST, will consider millets in systems. After a series of topic-specific Webinars from Feb. thru Nov., this one will zoom out a bit to look at millets in broader contexts. We are again fortunate to have two distinguished presenters, who will be: Joanna Kane-Potaka, an executive level strategic marketing expert focused on driving demand for smarter foods, who is currently serving as Deputy Director-General of IRRI; and Dr. Kiruba Krishnaswamy, Asst. Professor at the Univ. of Missouri, with joint appt. in the Colleges of Engineering, and of Agriculture, Food & Natural Resources, and head of the FEAST Lab. 3) While December's Millets Webinar will conclude the series during this International Year of Millets (IYM), we are planning for a January 2024 Webinar with a retrospective on the IYM, and a look forward for NAMA (and partners) and the future of millets in North America. Details forthcoming. 4) Also in January, we are working to have the first of the "second season" of Millets Webinars, with a new thematic approach and format for 2024. A more complete discussion of that and the strategic vision of which it is a part, is also forthcoming. 5) Possible French and Spanish webinars on millets are still very much on the agenda (for 2024), but no more updates on these are planned unless and until there is something definite to announce. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance - co-founder don at milletsalliance.com

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