December 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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"Year of Millets: Farmers willing, but market needs to develop"
by Don Osborn 04 Jan '24

04 Jan '24

Here's a recent article on the potential for proso millet in the Pacific Northwest, which includes thoughts from NAMA co-founder Joni Kindwall-Moore on the potential of this crop in general: "Year of Millets: Farmers willing, but market needs to develop," by Matthew Weaver, Capital Press (Salem, OR), 26 Dec. 2023 https://www.capitalpress.com/ag_sectors/grains/year-of-millets-farmers-will… I hope Joni won't mind my copying her additional comments on posting this article to LinkedIn: "Thank you Matthew Weaver at the Capital Press for doing a follow-up on the work we have been doing to develop our domestic Millets (including Sorghum) industry. "We have made strides this year in pushing for education and promotion thanks to the United Nations/FAO Year of Millets and several domestic organizations like the North American Millets Alliance (NAMA), the United Sorghum Checkoff Program, and Nate Blum's visionary work at Sorghum United. "Hundreds of conversations with farmers have left me feeling confident that there is a major yearning to plant more climate-resilient crops like millets to diversify their rotations and transition to crops that require less water, fewer chemical inputs and positively impact soil health. "We can not fuel regeneration without the diversification of crops. But this requires diversification of markets. "Unfortunately, the markets are not developing as fast as we need them to for a variety of reasons. Several factors persist that are hampering the development of market segments that support crop diversity and the adoption of millets. "First and foremost, I will say that I am personally extremely disappointed at the lack of interest in crop diversity and climate-resilient crops in general from leaders in the Natural Products industry. We tried to raise awareness and put millets on the topics of conversations at events like Expo West and in buyer groups at leading retailers like Whole Foods Market and Sprouts Farmers Market but they were stubbornly unreceptive to the topic. "Interestingly enough, the 3 retailers who wanted to hear about millets and the potential role they play in the food system of the future were Walmart, The GIANT Company and Market of Choice. I am so appreciative of their willingness to lean in, take responsibility, and truly understand the pivotal role that retailers will play in shaping the food system of the future. "They invited the conversations, they wanted to learn. I applaud them! "While very positive conversations continue, I refuse to just sit here and watch other nations lead the transformation toward a climate-resilient food system, the sluggish adoption of the US markets is truly a shame. "We will keep pushing these initiatives domestically because of the critical role that climate-resilient crops play in the future of our food system." (Joni Kindwall-Moore at https://www.linkedin.com/posts/joni-kindwall-moore-57a81014_year-of-millets… ) Don DO, EL, MI, US NAMA bcc: Matthew Weaver

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Lessons from the International Year of Pulses (2016) & its follow-on activities
by Don Osborn 31 Dec '23

31 Dec '23

(The following post is adapted from one sent to the FAO's "Millets" Dgroup on 10 July 2023. It did not generate any public discussion apart from one reaction and my response to it. I'm reposting it to Collab, with edits, for your information and consideration.) As we arrive at the conclusion of the International Year of Millets (IYM), and begin to review what has been accomplished, and the road ahead, it is helpful to consider possible lessons from previous International Years, and their respective "after the Year" experiences. In this post I mention two - International Year of Quinoa (IYQ)/1 in 2013, and International Year of Pulses (IYP)/2 in 2016 - and then focus on the latter. In preparations for the IYM it was not uncommon to hear mention of the IYQ, and how that observance had a real effect on knowledge of and demand for quinoa in some markets (such as in the US). The thinking was, how might the success of IYQ in boosting interest in quinoa be replicated with the IYM's promotion of millets. The only analysis along these lines that I'm aware of, however, was done by Nicholas Musisi for the Sorghum United group, in 2022. Perhaps we will see other comparisons after the IYM is over. At the same time, it would be instructive to look at a different example that I haven't heard mentioned previously - the IYP. What is particularly interesting with the latter for comparison with IYM, is that it dealt also with not one, but a rather number of related crops. In addition, the name of the subject of IYP - "pulses" - required some explanation, even more than the plural "millets" does in the case of IYM. "Pulses" are grain legumes - various kinds of beans, peas, and lentils, with the distinction that these are harvested for their dried seeds (not green as vegetables). Soybeans and peanuts/groundnuts are not considered pulses because of their high oil/fat content. So how did IYP convey this diversity? In publicity about IYP from 2016 one finds mention of "a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils."/3 However, it was hard to find any place where these 12 were listed let alone explained./4 One had to go elsewhere to find discussions of what crops (& foods) count as pulses, and the number varied - often not a tidy dozen, perhaps unsurprisingly. Then in comprehensive treatments, I found that several of the pulse "crops" in the list turn out to be groups of closely related species and varieties that bear some resemblance to each other (and perhaps may be substitutable). For example, an FAO list from 1994 (which is still getting cited) had 11 categories of pulses grouping 24 species across 14 genera, with varieties of some species also being mentioned./5 Compare with cultivated millets, which by my count (including sorghum) are 19 species across 12 genera, 5 botanical "tribes," and 2 subfamilies of Poaceae. And all of that without counting edible wild species of millets in at least three of those genera that do not appear to be grown as crops today. In both cases (pulses and millets), the variety and individual identities of species are a key part of their importance as crops and as foods, and indeed a potential interest factor for everyone from farmers to food product makers to consumers. On the latter point, it's worth noting that the forward to final report on the IYP/6 begins with mention of four species of pulses and factors that make them interesting. That kind of approach works for public education. However I'm not finding it in other IYP materials online - i.e., no profiling of each of the pulses. My impression is that our current discussion of millets may be stronger on the specifics (literally, the species) than IYP was with the diversity of pulses. Is that accurate? Did that matter? (I think it did/does, but the question needs to be asked.) Can we do more & better as we move past IYM? And how will such "clarity through specificity" lead to successful outcomes for millets in the future? In any event, the final report on the IYP/6 claims success on awareness-raising and offers selected percentage figures on increases in consumption of pulses after the 2016. I won't try to summarize the various accomplishments listed in the report, but you may find it of interest to review and compare with the efforts of IYM. I was particularly interested to note the final section of the IYP report on "The way forward."/6 A list of 3 goals for the future seem like they could easily have analogs for IYM (my comments in parentheses): 1) Pulses action network (which may be the origin of the current Global Pulse Confederation, which currently maintains the IYP2016.org website? Is there any analogous international network or global "confederation" in the works for millets?); 2) Publication on underutilized pulse species (something similar could be done for less-produced millets, which could use more attention from research funders and scientists); and 3) Revision of international statistical classifications on pulses (something similar would really help with millets, which are generally lumped together in national and international statistics, and even generically labeled in many consumer products). One also finds on the current IYP2016.org website a link to a 10-year research plan for pulses./7 (We are 7 years into that by now.) Such a long-term research plan - or plans - would also be very helpful for millets. (The 10-year timespan also reminds of the Decade of Millets proposed by the India Millets Initiative, with which NAMA, along with Sorghum United and the Daugherty Water for Food Initiative are partnering for the Indo-U.S. Millets Initiative.) In any event, it's time to think about how such follow-on goals and plans for millets might be framed as we look to 2024 and beyond - at the international level and also at the levels of world regions and countries.. These are some thoughts about the overall planning for after IYM, with reference to another recent Year, IYP. Within that context, and with focus on what we are hoping to do in North America, there will be more to say under separate cover. Thank you, and Happy New Year 2024 to all! Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance - co-founder Notes: 1. https://www.fao.org/quinoa-2013/iyq/en/ 2. https://en.wikipedia.org/wiki/International_Year_of_Pulses 3. https://iyp2016.org/resources/what-are-pulses . The IYP2016.org website is evidently being maintained by the Global Pulse Confederation 4. https://donosborn.org/blog/2016/international-year-of-pulses-2016/ 5. https://web.archive.org/web/20161108032219/http://www.fao.org/es/faodef/fde… 6. https://www.fao.org/documents/card/en/c/CA2853EN/ 7. https://iyp2016.org/index.php?option=com_content&view=article&id=275

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Taiwan oil millet (millet-of-the-month add-on)
by Don Osborn 31 Dec '23

31 Dec '23

In the same botanical "tribe" as adlay, December's millet-of-the-month, and sorghum, June's MotM, is the little known Taiwan oil millet (Spodiopogon formosanus). As the name infers, this species is native to the island of Taiwan, where it is locally cultivated, sometimes, at least, as a perennial. This species apparently was comparatively recently identified, by the botanist Dorian Fuller. Previously it had been mischaracterized as an Echinochloa species. Whether or not it's a potential "superfood," as some press coverage would have it, this millet may have some very interesting potential. For further information: * https://en.wikipedia.org/wiki/Spodiopogon_formosanus * https://archaeobotanist.blogspot.com/2009/05/forgotten-oil-millet-of-taiwan… * https://www.taiwan-panorama.com/en/Articles/Details?Guid=30dd27c6-af3d-41c4… * https://pag.confex.com/pag/xxvi/meetingapp.cgi/Paper/28014 * https://www.taipeitimes.com/News/taiwan/archives/2020/04/14/2003734582 We'll reorganize the millet-of-the-month calendar slightly for 2024, but since there are so many millets, TOM won't have its own month. Nevertheless, it is a crop and food that needs more attention. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Re: [Collab] Collab Digest, Vol 23, Issue 12
by Gary Wietgrefe 31 Dec '23

31 Dec '23

Here are a few more interesting articles about Job's tears. China: Adlay (薏苡 yì yĭ; “soft-shelled job's tears”; the seeds of Coix lachryma-jobi L. var. ma-yuen Stapf) is a Potential Cancer Chemopreventive Agent toward Multistage Carcinogenesis Processes - ScienceDirect <https://www.sciencedirect.com/science/article/pii/S2225411016301122> Brazil: Adlay or Job's tears- a cereal of potentially greater economic importance. (cabdirect.org) <https://www.cabdirect.org/cabdirect/abstract/19531700121> Philippines: The Philippines promotes adlai as an alternative to rice (infoagro.com) <http://agriculture.infoagro.com/news/2021/the-philippines-promotes-adlai-as…> Indonesia: Prof. Dr. Hj. Tati Nurmala, “Job’s Tears as A Potential Alternative to Rice” – Universitas Padjadjaran (unpad.ac.id) <https://www.unpad.ac.id/en/profil/prof-dr-hj-tati-nurmala-jobs-tears-as-a-p…> Australia: Job's Tears | Alinta Foods <https://alintafoods.com.au/product/jobs-tears/> Local names by country: Coix lacryma-jobi (Job's-tears) | CABI Compendium (cabidigitallibrary.org) <https://www.cabidigitallibrary.org/doi/10.1079/cabicompendium.15648> On Sat, Dec 30, 2023 at 8:23 AM <collab-request(a)lists.millets2023.space> wrote: > Send Collab mailing list submissions to > collab(a)lists.millets2023.space > > To subscribe or unsubscribe via the World Wide Web, visit > https://lists.millets2023.space/mailman/listinfo/collab > or, via email, send a message with subject or body 'help' to > collab-request(a)lists.millets2023.space > > You can reach the person managing the list at > collab-owner(a)lists.millets2023.space > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Collab digest..." > > > Today's Topics: > > 1. Re: Adlay or Job's tears: December millet-of-the-month > (Don Osborn) > 2. Re: Adlay or Job's tears: December millet-of-the-month > (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Sat, 30 Dec 2023 10:15:31 -0500 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: Re: [Collab] Adlay or Job's tears: December > millet-of-the-month > Message-ID: > < > CA+RHibX9Dh2x++CCT-_nf_H1x1D+66zvhgG_Ud5Zts-RPVXFNw(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > On the recent history of adlay / Job's tears, here are a couple of notes: > > First, it turns out that the proposal to use "adlay," a term from > the Philippines, for the food grain of Coix lacryma-jobi came in 1920 from > a Swedish-American sgtivultursl botanist. This I learned from a 1952 > article I came across in earlier research./1 > > Peter J, Wester (1877-1931)/2 spent the final two decades of his life in > the Philippines, during which he did various research and writing on > tropical crops. I was unable to access a copy of his 1920 article./3 > However, I did find a 1922 article of his on the subject of adlay, of which > the first page is freely accessible online as a "preview."/5 > > Second, the 1952 article mentioned above/1 was by Reimar von Schaaffhausen > and includes various observations about adlay as a crop, including what he > described as interest in it in Brazil. It would be interesting to know what > became of that optimism./5 > > I'm not sure how adlay, with its larger grain size and growth preference > for more humid zones, became grouped with the millets. However, since it is > in the group, it definitely seems worthy of more attention. The previous > efforts over the last century to promote it over the past century seem to > have had only modest and localized effect. > > Don > > DO, EL, MI, US > NAMA > > Notes: > 1. Reimar v. Schaaffhausen. (1952). Adlay or Job?s Tears: A Cereal of > Potentially Greater Economic Importance. *Economic Botany*, *6*(3), > 216?227. http://www.jstor.org/stable/4252082 (by setting up a free JSTOR > account, you can view 100 articles online per month) > 2. https://en.wikipedia.org/wiki/Peter_Jansen_Wester > 3. Wester, P. J.. Philipp. Agr. Rev. 14: 217.1920. > 4. Wester, P.J. (1922) "Adlay ? A New Grain Plant From the Orient: A > Relative of Indian Corn Found in Eastern Asia in a Great Number of Varietal > Forms ? Offering an Untouched Field of Work for the Plant Breeder." > *Journal > of Heredity*, Volume 13, Issue 5, May 1922, Pages 221?227, > https://doi.org/10.1093/oxfordjournals.jhered.a102209 > 5. Another article on adlay in Brazil from the early 1950s is one by G.P. > Viegas, "Aspectos da cultura do cereal 'Adlay"' for which the summary can > be read at https://www.scielo.br/j/brag/a/sNrFHZKF77yRJb46XXJjkyG/ > > On Sun, Dec 24, 2023 at 4:09?PM Don Osborn <don(a)milletsalliance.org> > wrote: > > > Adlay or Job's tears (Coix lacryma-jobi) is our millet-of-the-month in > > December. Adlay is native to southeast Asia (the name "adlay" is from the > > Cebuano language of the southern Philippines), and its cultivation and > use > > have spread north and west in Asia. It is not to our knowledge grown at > > scale in North America, but there are growers who produce small > quantities > > of seed in the US, some of whom use them as ornamentals of for crafts. > > > > Adlay is a tall plant, domesticated varieties of which apparently can be > > cultivated as a perennial in warm climates. It grows best in more humid > > settings. The seeds hang in a way that inspired botanist Carl Linnaeus to > > give it the specific Latin name that we have in English as "Job's > tears.". > > > > The seeds of most varieties are larger than those of other grains > > considered millets, being roughly the size of a corn kernel, usually very > > pale in varieties cultivated for food, but in other varieties, can > > apparently be gray or reddish. Botanically, adlay is in the Andropogoneae > > "tribe," along with corn, sorghum, and the little-known Taiwan oil millet > > (more on the latter in another post). > > > > As a food it can be cooked as one would cook rice, or in soups. I > > personally just recently tried some and it's quite good. The flavor is a > > bit ricey, with its own character. You might see it in a market as > "Chinese > > barley," but it is *not* closely related to true barley. > > > > Adlay is also used to make a tea, and brewed for an alcoholic beverage. > > > > Various parts of the plant have found uses in traditional medicine of > > several cultures, and the dried seeds of some varieties are also used as > > beads. The plant is sometimes grown as an ornamental. > > > > Here are a few links for more information: > > * General information > > ** https://en.wikipedia.org/wiki/Job%27s_tears > > ** https://www.britannica.com/plant/Jobs-tears > > ** https://www.cabidigitallibrary.org/doi/10.1079/cabicompendium.15648 > > > > * Culinary aspects of adlay > > ** > > > https://www.101cookbooks.com/archives/jobs-tears-you-need-to-check-out-this… > > ** > > > https://www.bonappetit.com/entertaining-style/trends-news/article/jobs-tear… > > ** https://youtu.be/lFJ9HZWOiKU > > > > * Adlay in the US > > ** https://davesgarden.com/guides/articles/view/1714 > > ** https://plants.ces.ncsu.edu/plants/coix-lacryma-jobi/ > > > > * Medicinal aspects of adlay > > ** https://www.webmd.com/vitamins/ai/ingredientmono-1164/jobs-tears > > ** https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942904/ > > > > * Ornamental uses of, and seeds for, adlay > > ** https://www.rareseeds.com/job-s-tears > > ** https://sowtrueseed.com/products/jobs-tears > > ** > > > https://southernseedexchange.com/products/jobs-tears-10-seeds-gluten-free-g… > > > > > > Don Osborn, PhD > > (East Lansing, MI, US) > > North American Millets Alliance > > >

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FYI: Release of the IYM Millets Recipe Book
by Don Osborn 30 Dec '23

30 Dec '23

Forwarding here FAO's announcement of release of the Millets Recipe Book. You may recall mention of the Chefs Challenge earlier this year - well, apparently recipes received in that event are included here. You'll find 23 recipes under four categories (starters, main dishes, snacks, and desserts), along with a good introduction that includes profiles of a dozen millets. Total length including front & back matter is 73 pages. Overall, this is a very nice production, showing the versatility of millets, and it responds to the question one often gets when discussing millets - "How do you cook them?" The only issue I noted is that some recipes call for "millet" or "millets" without saying which one to use - not a small matter considering the different taste of various millets, and possibly different cooking or baking characteristics. Anyway, check it out at the link given in the announcement below. DO, EL, MI, US NAMA ---------- Forwarded message --------- From: International-Year-Millets(a)fao.org <International-Year-Millets(a)fao.org > Date: Fri, Dec 29, 2023 at 5:51 AM Subject: [millets] IYM Millets Recipe Book To: Millets <millets(a)dgroups.org> RICH IN HERITAGE, FULL OF POTENTIAL. International Year of Millets 2023 It is with great pleasure that we announced the release of the Millets Recipe Book! Celebrating the IYM 2023, FAO has featured traditional and innovative millet recipes from the Global Chefs Challenge< https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en> by chefs and hobby cooks across the world in this Millets recipe book, highlighting the incredible versatility of these ancient grains, and offering culinary inspiration from unique millet creations. From starters to main courses, desserts and snacks, each recipe is a testament to the endless possibilities that millets can offer. Explore the Millets Recipe Book here: https://www.fao.org/documents/card/en/c/cc8019en available in Arabic, Chinese, French, Russian and Spanish and the web version here: https://www.fao.org/millets-2023/recipe-book/en. To further spread the word, we have also started the promotion on FAO's channels, including a teaser on Instagram< https://www.instagram.com/reel/CzbTiYeo3qq/?utm_source=ig_web_copy_link&igs…> and videos from some of the chefs. Feel free to share this exciting news with your networks and community. Let's make millets a delicious and sustainable part of our meals! When promoting the #IYM2023, make sure to use the official hashtags and material from the Trello Board< https://trello.com/b/QS57nGoh/international-year-of-millets-2023>, which is being populated each week with new social media material. Thank you for your continued support and for sharing this information within your networks. Our team is always available to discuss any ideas you have. Please visit the IYM website<https://www.fao.org/millets-2023/en> and for any queries write to International-Year-Millets(a)fao.org<mailto: International-Year-Millets(a)fao.org>. Best wishes for the next year and warm regards, The IYM Secretariat [image: Footer]

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Adlay or Job's tears: December millet-of-the-month
by Don Osborn 30 Dec '23

30 Dec '23

Adlay or Job's tears (Coix lacryma-jobi) is our millet-of-the-month in December. Adlay is native to southeast Asia (the name "adlay" is from the Cebuano language of the southern Philippines), and its cultivation and use have spread north and west in Asia. It is not to our knowledge grown at scale in North America, but there are growers who produce small quantities of seed in the US, some of whom use them as ornamentals of for crafts. Adlay is a tall plant, domesticated varieties of which apparently can be cultivated as a perennial in warm climates. It grows best in more humid settings. The seeds hang in a way that inspired botanist Carl Linnaeus to give it the specific Latin name that we have in English as "Job's tears.". The seeds of most varieties are larger than those of other grains considered millets, being roughly the size of a corn kernel, usually very pale in varieties cultivated for food, but in other varieties, can apparently be gray or reddish. Botanically, adlay is in the Andropogoneae "tribe," along with corn, sorghum, and the little-known Taiwan oil millet (more on the latter in another post). As a food it can be cooked as one would cook rice, or in soups. I personally just recently tried some and it's quite good. The flavor is a bit ricey, with its own character. You might see it in a market as "Chinese barley," but it is *not* closely related to true barley. Adlay is also used to make a tea, and brewed for an alcoholic beverage. Various parts of the plant have found uses in traditional medicine of several cultures, and the dried seeds of some varieties are also used as beads. The plant is sometimes grown as an ornamental. Here are a few links for more information: * General information ** https://en.wikipedia.org/wiki/Job%27s_tears ** https://www.britannica.com/plant/Jobs-tears ** https://www.cabidigitallibrary.org/doi/10.1079/cabicompendium.15648 * Culinary aspects of adlay ** https://www.101cookbooks.com/archives/jobs-tears-you-need-to-check-out-this… ** https://www.bonappetit.com/entertaining-style/trends-news/article/jobs-tear… ** https://youtu.be/lFJ9HZWOiKU * Adlay in the US ** https://davesgarden.com/guides/articles/view/1714 ** https://plants.ces.ncsu.edu/plants/coix-lacryma-jobi/ * Medicinal aspects of adlay ** https://www.webmd.com/vitamins/ai/ingredientmono-1164/jobs-tears ** https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942904/ * Ornamental uses of, and seeds for, adlay ** https://www.rareseeds.com/job-s-tears ** https://sowtrueseed.com/products/jobs-tears ** https://southernseedexchange.com/products/jobs-tears-10-seeds-gluten-free-g… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Millets Webinar updates: Video of 12th, thank you's, & look ahead
by Don Osborn 24 Dec '23

24 Dec '23

Dear all, 1) The recording of our 12th Millets Webinar (20 Dec. 2023), which included presentations on millets in food systems, from Dr. Kiruba Krishnaswamy and Joanna Kane-Potaka, is available at https://youtu.be/IRirCLQ7kqw This webinar was in effect a step back to look at millets in a larger context. And it concluded our 12-month series of monthly Millets Webinars during the International Year of Millets. 2) Joanna had wanted to show two short videos following her presentation, but time didn't permit. Here are links to those videos: * Smart Food Reality TV Show - Trailer (Kenya) https://youtu.be/7i-LB9DNgQM * Smart Food Culinary Challenge - Promo 1 | ICRISAT | GoK | MSRUAS (India) https://youtu.be/UCdlg3ccjfI 3) We would like to thank our friends at the University of Missouri for their support in making this idea of a year-long Webinar series a reality, and for their patience with our working through the schedule. Specifically, Dr. Rob Myers, with whom we first spoke about this webinar concept, Dr. Kiruba Krishnaswamy, who took on the coordination from the MU side, and Sophia Sapp, currently a student at MU, who handled logistics for us. Also thanks to Bethany Bedeker and Mercy Nani for their help early on, as well as some others who helped Sophia. 4) We would also like to thank the presenters, each of whom shared knowledge and insights that we wouldn't have benefited from otherwise. We also appreciate their patience with the occasional short notice(!). They include: Sujala Balaji; Prof. David Baltensperger; Nate Blum; Prof. Francesca Bray; David Brenner; Dr. Abed Chaudhury; Lanier Dabruzzi; Juan I. Di Salvo,; Dr. Amrita Hazra; Joanna Kane-Potaka; Chef Nazim Khan; Dr. Kiruba Krishnaswamy; Kelly LeBlanc; Tristaun LeClaire; Dr. Laurajean Lewis; Dr. Rob Myers (twice); Garen Nightengale; Dr. Daniel Packer; Tapas Chandra Roy; Caroline Sluyter; Twila Soles; Chef Pierre Thiam; and Gary Wietgrefe 5) As previously mentioned, we are planning for a special January 2024 Webinar retrospective on the IYM, and look forward for NAMA (and partners) and the future of millets in North America. Details forthcoming. 6) The year 2024 is shaping up to be an ambitious one with more work behind the scenes. The "second season" will not be quite as ambitious as the first in terms of number of episodes, but we are discussing a select number of panels on specific millets (such as proso millet) and key issues relating to millets in North America. {lease stay tuned for more information. On behalf of my NAMA co-founders Joni and Jonathon, please accept our best wishes for a Joyous Holiday Season, and a Happy New Year! Don - on behalf of the - North American Millets Alliance

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Fwd: For Immediate Release: Sorghum United, the North American Millets Alliance, the Daugherty Water for Food Global Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative
by Don Osborn 22 Dec '23

22 Dec '23

FYI… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance ---------- Forwarded message --------- From: Sorghum United <sorghumunited(a)gmail.com> Date: Thu, Dec 21, 2023 at 4:36 PM Subject: For Immediate Release: Sorghum United, The North American Millets Alliance, the Daugherty Water for Food GLobal Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative To: Sorghum United <sorghumunited(a)gmail.com> Nate Blum Chief Executive Officer Sorghum United <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> 2500 West Cardwell Road <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> Lincoln, NE 68523 <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> +1 402 <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> 802 1850 sorghumunited(a)gmail.com www.sorghumunited.com *For Immediate Release: * *Thursday, December 21, 2023* Sorghum United, The North American Millets Alliance, the Daugherty Water for Food Global Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative *Lincoln:* Sorghum United, The North American Millets Alliance (NAMA), the Daugherty Water for Food Global Institute and the India Millets Initiative announced the creation of the Indo-U.S. Millets Initiative. The initiative aims to expand awareness, markets development, and the exchange of knowledge for small, ancient grains between partners in India and the United <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> States, continuing the conversation begun by the United Nations and the International Year of Millets. The action further formalizes partnerships between these trans-continental organizations, building toward robust public and private sector relationships. “Sorghum United is excited to bring this partnership with Dr. Satyen Yadav’s team at the India Millets Initiative to the United States,” stated Sorghum United CEO Nate Blum. “Having the Indo-US. Millets Initiative located in Nebraska will provide an enviable opportunity for the exchange of knowledge between our native research, academic, private sector, and governmental institutions and partners in India.” “We must continue to find ways to grow enough food for our growing population while conserving our water resources. Through this cooperation, we hope to strengthen our collective ability to ensure global food and water security for all,” said Peter McCornick, executive director of the Daugherty Water for Food Global Institute at the University of Nebraska. “The India Millet Initiative has plans to promote Millets and Sorghum in North America and South America under the joint banner of Indo-U.S. Millet Initiative to bring all the stakeholders at one platform for a win-win-situation and address the entire value chain with transparency and traceability in the whole value chain and supply chain,” stated India Millet Initiative Chairman, Dr. Satyen Yadav. "Indo-U.S. collaboration on the Decade of Millets presents an exciting opportunity to build on complementary strengths in order to enhance the roles of millets, including sorghum, in sustainable agriculture, healthy food, and economic development,” stated Dr. Don Osborn, Co-founder of the North American Millets Initiative. To learn more about the collaborative partners, please visit: www.sorghumunited.com, www.indiamilletinitiative.org, www.waterforfood.nebraska.edu, and www.millets2023.space. *Sorghum United is an international non-governmental organization working for consumer and producer education, markets development, entrepreneurial empowerment and global food security in the sorghum and millets space* *Expression of Interest* (For International Collaboration in the Creation of the ‘Indo-U.S. Millets Initiative’ for Promotion, Education, and Markets Development for Sorghum and Millets of the Poaceae Family) Between *Sorghum United * *Lincoln Nebraska U.S.A.* And *The India Millet Initiative* *Noida, Delhi NCR, India* And *The North America Millets Alliance * *Michigan, Idaho, and California U.S.A.* And *The Daugherty Water for Food Global Institute* *(Specifically in the areas of water productivity, conservation, and greenhouse gas mitigation)* And This expression of interest was signed at the Office of Sorghum United in Lincoln, Nebraska U.S.A. on the 21st day of December 2023 between Nate Blum, CEO of Sorghum United, Dr. Satyen Yadav, Chairman of the India Millet Initiative, Dr. Don Osborn, Co-Founder of The North American Millets Alliance, and Dr. Chittaranjan Ray, Director of the Nebraska Water Center at the Daugherty Water for Food Global Institute. Sorghum United is a global non-profit grassroots organization comprised of stakeholders in various capacities within the sorghum and millets community. Sorghum United works to connect stakeholders globally, grow value-added markets in local and regional value chains, and provide consumer and producer education. The mission of the India Millet Initiative is to bring the maximum number of farmers, processors, buyers, aggregators, or any other stakeholders who believe in the promotion of millets and want to be part of the millet expansion program. North American Millets Alliance (NAMA) is a non-profit social-benefit initiative promoting millets as resilient crops and nutritious foods in the US and its neighbors. NAMA's current focus is enriching public understanding in this region about millets, their potential, and the people and organizations already working with one or more of them. We currently operate on a volunteer basis, and in collaboration with other organizations. The Daugherty Water for Food Global Institute at the University of Nebraska works to address the global challenge of achieving food security with less stress on water resources through water management in agricultural and food systems. Expression their Interest in the Following Efforts: *This Expression of Interest will have the following major objectives to be achieved through mutual support and cooperation:* 1) To strengthen Indo-U.S. organizational relationships in hopes of facilitating the exchange of ideas, student opportunities, research, trade, and meaningful governmental and private sector interactions. 2) To create opportunities for the promotion of sorghum and millets in value-added food, fuel, and fiber applications for North American consumers and industrial audiences. 3) To co-facilitate international educational events, online and in-person, within the context of producer and entrepreneurial education about the production and processing of sorghum and millets under the auspices of the Decade of Millets. 4) To promote global water and soil conservation and food security measures leveraging drought- tolerant grains such as sorghum and millets 5) To advocate for federal and state policies within the U.S.A. and India that favor the production of sorghum and millets in diversified cropping systems and small and medium business creation for sustainable ancient-grain-based products. Each of the Signatories below represents and warrants that he or she is authorized to express their intents on behalf of the party for whom he or she signs, and that no further authority or execution by any other person for such party is necessary with a focus on plant breeding, agronomy, value addition, research, and policy. -- *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited(a)gmail.com

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Rubisco
by Joni Kindwall-Moore 18 Dec '23

18 Dec '23

Hello everyone, has anyone seen any studies on Rubisco levels in the leaves of sorghum and millets? Thanks 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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