December 2023 - Collab - lists.millets2023.space

Short video on proso millet from Iowa State Univ.
by Don Osborn 18 Dec '23

18 Dec '23

Iowa State University recently released a short video entitled "A Third Crop for Iowa?" that spotlights the research of Prof. Patrick Schnable on proso millet. https://youtu.be/nn_UFlRYSVw In a brief conversation with ISU president Wendy Wintersteen,.Prof..Schnable notes proso's water efficiency, and the potential for it to substitute for corn in animal feed and bioethanol production. The "third crop" reference has to do with the fact Iowa is particularly known for production of two main crops: corn and soybeans. "Pat Schnable is a distinguished professor at Iowa State University where he holds an endowed chair in genetics and is an endowed scholar in agricultural entrepreneurship. Schnable directs ISU's Plant Sciences Institute that is fostering collaborations among plant scientists, engineers and computational scientists." https://schnablelab.plantgenomics.iastate.edu/personnel/schnable_patrick.php His son, James Schnable, who is mentioned in the beginning of the video, is a professor at University of Nebraska-Lincoln. DO, EL, MI, US NAMA

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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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12th Millets Webinar, Wed. 2023/12/20: Millets in systems & a look forward
by Don Osborn 15 Dec '23

15 Dec '23

Save the date! The 12th in our monthly Millets Webinar Series, on Wednesday 20 Dec. at 5 pm EST, has as its theme, "Innovations in millets: A food system approach." It will feature presentations by two experts, followed by Q&A: * Joanna Kane-Potaka is currently Deputy Director General of Strategy, Engagement and Impact at the International Rice Research Institute (IRRI). She previously served for several years in the direction of the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), which has millets among its mandate crops. * Dr. Kiruba Krishnaswamy is Assistant Professor at the University of Missouri-Columbia with dual appointment in Dept of Chemical and Biomedical Engineering and the Division of Food, Nutrition and Exercise Sciences. She heads the Food Engineering and Sustainable Technologies (FEAST) Lab there. After several Webinars on more specific millets topics, we are stepping back and looking forward. This series began with an intro and discussions of the history(ies) of millets, and then looked at various uses of millets and how they are processed. As we near the conclusion of the International Year of Millets, this final Webinar in our 2023 series will offer some broader considerations of where we are and where we might be going with these "small but mighty" grains. If you are not already registered for the Millets Webinar Series, you may sign up here: https://umsystem.zoom.us/meeting/register/tJctduutrTgoGNLZnrkxtUw614DEjAT3S… For past editions of our Millets Webinar, please see: https://www.youtube.com/playlist?list=PLy7IvZCKUBap-6AaoCjPSFTMMq772t_Yb The Millets Webinar Series is being organized during the International Year of Millets (2023) by the North American Millets Alliance (NAMA) and the Food Engineering and Sustainable Technologies (FEAST) Lab there. at the University of Missouri, with additional support from the Center for Regenerative Agriculture, also at the University of Missouri. DO, EL, MI, US NAMA

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"Unleashing the Potential of MIllets" FAO's IYM Background Paper
by Don Osborn 07 Dec '23

07 Dec '23

FAO has released a background paper on millets for the International Year of Millets.. The formal citation is: FAO. 2023. Unleashing the potential of millets – International Year of Millets 2023. Background paper. Rome. It can be accessed and downloaded (PDF of 80 pp. total) via https://www.fao.org/documents/card/en/c/cc7484en . There do not appear to be versions in French, Spanish or the other UN languages at this time. Short description: "This paper includes a synopsis of the current status of millets worldwide and was created to inspire policymakers, farmers, civil society, opinion leaders, research and development agents, and the general public to reconsider the role of millets in diversified and healthy diets." The paper gives a useful overview of millets as a group, with attention to their origins, why they merit attention, challenges & opportunities, their role in diversified and healthy diets, and needs and recommendations for the future. FAO was designated as the coordinating agency for IYM 2023 by the UN General Assembly in the 2021 resolution declaring this observation. DO, EL, MI, US NAMA

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Re: [Collab] Collab Digest, Vol 23, Issue 1
by Gary Wietgrefe 06 Dec '23

06 Dec '23

Since January 2024 is planned for proso, I thought the group would be interested in a 2:35 minute YouTube video I released last Friday. Though we keep encouraging millet use, there really is not much information out there on how and why to put millet into a crop rotation. This quick video, my eighth on millets, tells how to put proso into a wheat/millet/soybean or field pea rotation....Gary Wietgrefe https://youtu.be/5Pot-TWiB6o?si=cOrHSZcq4a4UXYLT On Fri, Dec 1, 2023 at 5:07 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: Teff: November millet-of-the-month (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Thu, 30 Nov 2023 18:53:19 -0500 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: Re: [Collab] Teff: November millet-of-the-month > Message-ID: > <CA+RHibVWmcLX-Ugpn=N_Bv9z= > 4Lop4amWcTHF4t_n12PqQXzMw(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > Quick addendum - November in the Whole Grains Council's "Grain of the > Month" calendar has "Millet(s) and teff" listed. See: > > https://wholegrainscouncil.org/whole-grains-101/grain-month-calendar/millet… > > Their grain calendar was one of the inspirations for our "Millet of the > Month" calendar, and these overlap in June with sorghum, and this month > with teff. NAMA of course expands "millets" across the whole year. > > Here again is the current millet of the month calendar. For 2024. there has > been a suggestion to move little millet to February, so that the Panicum > species of millets would be in adjacent months. If you have any suggestions > regarding this ordering, please let us know. > > Jan., proso millet, Panicum miliaceum > Feb., finger millet, Eleusine coracana > Mar., foxtail millet, Setaria italica > Apr., pearl millet, Pennisetum glaucum > May, fonio, Digitaria spp. > June, sorghum, Sorghum bicolor > July, barnyard millet, Echinochloa spp. > Aug., little millet, Panicum sumatrense (plus P. hirticaule, sometimes > called Sonoran millet) > Sep., browntop & Guinea, Brachiaria spp. > Oct., kodo millet, Paspalum scrobiculatum > Nov., teff, Eragrostis tef > Dec., adlay/Job?s Tears, Coix lacryma-jobi > > DO, EL, MI, US > NAMA > > > On Tue, Nov 28, 2023 at 10:27?PM Don Osborn <don(a)milletsalliance.org> > wrote: > > > 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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