January 2025 - Collab - lists.millets2023.space

Proso millet & soil health (3 research articles)
by Don Osborn 31 Jan '25

31 Jan '25

Passing on Gary Wietgrefe's short reviews of three research articles on proso millet and soil health in crop rotations: Thank you, Gary, for this insightful analysis! DO, EL, MI, US NAMA *Proso Agronomy Topics*, January 6, 2025, Gary Wietgrefe Three research articles in the Nov/Dec issue of Crops & Soils magazine indicate where proso millet can support soil health in crop rotations. Members of the American Society of Agronomy and Certified Crop Advisors have access to the full articles, or they can be purchased through Wiley's on-line library. (Abstracts attached.) *Black-Eyed Pea in the High Plains* highlights Colorado research rotations with wheat and proso millet. Being a drought hardy and short growing season legume, black-eyed peas can provide a nitrogen-supplying legume in the two grass crop rotations. "...A plant-to-harvest time of ~95 days (and) the short growing season makes it very competitive with proso millet acres. It allows farmers to plant winter wheat immediately following black-eyed pea harvest if moisture allows." See Library <https://acsess.onlinelibrary.wiley.com/doi/10.1002/crso.20404?af=R> https://acsess.onlinelibrary.wiley.com/doi/10.1002/crso.20404?af=R *Potential Blind Spots and Hot Spots for Nutrient Loss* article details how nutrients (especially phosphorus and nitrogen) can be carried by water and lost, or concentrated in prairie potholes. In the 1950s and '60s we planted foxtail and proso millet in potholes that were too wet when cool-season spring wheat, oats, and barley were planted. Located in the pothole region of north central South Dakota, we used millets (for forage, grain, and grazing) which could be planted up to late June to utilize pothole nutrients and moisture. Rose Tirlalistyani, Iowa State U., "...Led work on assessing nutrient flow through farmed prairie potholes..(and) differences between how nitrogen and phosphorous behave in potholes...(where) phosphorus may increase over time as the pothole continues to be inundated." See https://acsess.onlinelibrary.wiley.com/doi/abs/10.1002/crso.20410. *Understanding the Mineral Nutrient Value of Wheat Residue* evaluates nutrients carried from soil by harvesting wheat straw "...(that) contains a good deal of nitrogen and secondary macronutrients, and micronutrients (N, P, K, Ca, Mg, S, Zn, and Mn)...(which) can have a high (replacement) cost when they are applied as fertilizers." In the 1980s and '90s my research with direct seeding crops, like proso millet, into wheat stubble (and vise-versa) increased crop moisture, decreased wind and water erosion, increased soil organic matter, decreased wind at soil-level, lowered summertime topsoil temperature, decreased weeds in germination zone, and increased yields of all rotational crops. This article is available for free at https://www.researchgate.net/publication/385281865_Understanding_the_Minera… . Proso millet should be in a minimum of a three-crop rotation (at least one broadleaf), cropped or double-cropped to take advantage of underutilized nutrients especially where summer moisture is limited, and directly seeded into the previous crops stubble....Gary Wietgrefe (Certified Crop Advisor--retired, and member of the American Society of Agronomy)

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Re: [Collab] Collab Digest, Vol 36, Issue 12
by Gary Wietgrefe 30 Jan '25

30 Jan '25

Thanks for the millet food perspective. I disagree with the whole millet cooking instructions. In my area, at 3,500 foot elevation, whole proso in a rice cooker needs no less than 2.5 cups of water per cup of millet. To minimize firmness, I use 3 to 3.5 cups depending on end-use. Since it is very difficult to control heat on an electric stove, one cup of whole (dehulled) proso needs 3.5 to 4 cups of boiling water immediately reduced to a simmer. Lower elevations will likely need less water. Higher elevations >5000 ft. (i.e. Denver) may need more water per cup of millet....Gary Wietgrefe On Wed, Jan 29, 2025 at 5:02 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. Millets in cooking & nutrition (2 articles) (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Tue, 28 Jan 2025 10:25:40 -0500 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: [Collab] Millets in cooking & nutrition (2 articles) > Message-ID: > < > CA+RHibWCW5Yw8jF47hwJ9C8dQMHSV0cLUern8Gu3xEMSc+H+ag(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > Two very different articles on millets from last year:(2024), one of > general appeal focusing on ways to cook and eat millets, and the other a > research update on nutritional and therapeutic potential of millets. > > *"Millets Are the Sustainable Super Grains We Should All Be Eating,"* by > Kirsten Nunez, MarthaStewart.com (Updated 18 Dec. 2024) > https://www.marthastewart.com/millets-health-benefits-cooking-info-7486377 > . > > * The article promotes millets with some ideas and instructions for cooking > the whole grains, although not for use of flour (in baking, for example). > It features expert comments by Dana Amaya, McKenzie Johnson Dokter, and Ann > Ziata. > > Jinu, Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna, > Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, and > Kurella B. R. S. Visarada, *"The nutrition and therapeutic potential of > millets: an updated narrative review,"* *Frontiers in Nutrition*, Vol. 11, > 29 April 2024 > > https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1… > > * (Abstract) "Millets are ancient small grains grown in arid and semiarid > regions of the world. They are staple food for many people in Asia and > Africa. They are abundant sources of minerals and vitamins, giving them the > name Nutricereals. Moreover, millets contain valuable phytochemicals that > impart therapeutic properties for various disorders and diseases, thus > giving them nutraceutical value. A wide array of biochemical compounds are > present in the plant parts as well as the grains. In the oldest texts of > medicine in India and China, millets are mentioned for use for their > medicinal value. There has been expanding interest and emerging facts about > millets and their therapeutic uses. Ample evidence shows that consumption > of millets amounts to correction of life style and metabolic disorders. > Therapeutic properties of millets can be viewed in two ways, supplementary > nutrition through minerals and vitamins, and therapeutic value through the > presence of phytochemicals and specialty compounds that include flavonoids, > phenolics, anthocyanidins and others that have antioxidant potential. > Millets are gluten free, have low glycemic index and the phytochemicals aid > in correction of lifestyle disorders and prevention of ailments like > carcinogenesis. Supplementary benefits include treatment of anemia and > calcium deficiency especially for pregnant women and young children. With > the improvements in analytical methods for detection of various compounds, > it is possible to identify the compound-specific genotypes in millets that > can cater to the pharmacy industry. End-use specific genotypes can be bred > to meet the demand. Millets being climate resilient, can contribute to a > healthier life and better world through economic usage of natural > resources." > > > DO, EL, MI, US > NAMA >

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Millets in cooking & nutrition (2 articles)
by Don Osborn 28 Jan '25

28 Jan '25

Two very different articles on millets from last year:(2024), one of general appeal focusing on ways to cook and eat millets, and the other a research update on nutritional and therapeutic potential of millets. *"Millets Are the Sustainable Super Grains We Should All Be Eating,"* by Kirsten Nunez, MarthaStewart.com (Updated 18 Dec. 2024) https://www.marthastewart.com/millets-health-benefits-cooking-info-7486377 . * The article promotes millets with some ideas and instructions for cooking the whole grains, although not for use of flour (in baking, for example). It features expert comments by Dana Amaya, McKenzie Johnson Dokter, and Ann Ziata. Jinu, Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna, Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, and Kurella B. R. S. Visarada, *"The nutrition and therapeutic potential of millets: an updated narrative review,"* *Frontiers in Nutrition*, Vol. 11, 29 April 2024 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1… * (Abstract) "Millets are ancient small grains grown in arid and semiarid regions of the world. They are staple food for many people in Asia and Africa. They are abundant sources of minerals and vitamins, giving them the name Nutricereals. Moreover, millets contain valuable phytochemicals that impart therapeutic properties for various disorders and diseases, thus giving them nutraceutical value. A wide array of biochemical compounds are present in the plant parts as well as the grains. In the oldest texts of medicine in India and China, millets are mentioned for use for their medicinal value. There has been expanding interest and emerging facts about millets and their therapeutic uses. Ample evidence shows that consumption of millets amounts to correction of life style and metabolic disorders. Therapeutic properties of millets can be viewed in two ways, supplementary nutrition through minerals and vitamins, and therapeutic value through the presence of phytochemicals and specialty compounds that include flavonoids, phenolics, anthocyanidins and others that have antioxidant potential. Millets are gluten free, have low glycemic index and the phytochemicals aid in correction of lifestyle disorders and prevention of ailments like carcinogenesis. Supplementary benefits include treatment of anemia and calcium deficiency especially for pregnant women and young children. With the improvements in analytical methods for detection of various compounds, it is possible to identify the compound-specific genotypes in millets that can cater to the pharmacy industry. End-use specific genotypes can be bred to meet the demand. Millets being climate resilient, can contribute to a healthier life and better world through economic usage of natural resources." DO, EL, MI, US NAMA

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Booths & displays at the Purdue GSA Millets Expo (11-12 April 2025)
by Don Osborn 26 Jan '25

26 Jan '25

The GSA Millets Expo at Purdue University on 11-12 April 2025 has some opportunities for exhibit booths and millet product display. The attached flyer was posted by the GSA head, Dr. Vijay Prabhakar, on LinkedIn and X/Twitter. Note that the contact email addresses are different than those given on the event webpage at https://ag.purdue.edu/events/department/foodsci/2025/04/gsa-global-millets-… . We'll pass on further info as it becomes available. DO, EL, MI, US NAMA

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Recording of the 1/16/25 webinar on the proso market & what's next
by Don Osborn 24 Jan '25

24 Jan '25

Here is the link to the recording of the webinar on Thursday 16 January on the proso market and what's ahead for proso millet: https://www.youtube.com/watch?v=YDOGUWxc708 This is on a new YouTube channel at https://www.youtube.com/@MilletsAlliance ( https://www.youtube.com/channel/UCdY15A1wOfbqePyGYx1RFgA ) Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Millet-of-the-month calendar for 2025
by Don Osborn 21 Jan '25

21 Jan '25

Happy New Year 2025! With the new year, there is one change in the "Millet of the Month" calendar: Fonio and the Digitaria species are now in July, with the barnyard millets now in August (switching places). Since "Fonio Day" on July 27 seems to be getting more attention, it seemed to make sense to join that initiative in the same month. The Millet-of-the-Month calendar for 2025 follows, in text (and attached as an image file): Jan. proso millet (Panicum miliaceum) Feb. little millet (Panicum sumatrense) Mar. foxtail millet (Setaria italica) Apr. pearl millet (Pennisetum glaucum) May finger millet (Eleusine coracana) Jun. sorghum (Sorghum bicolor) Jul. fonio & raishan (Digitaria spp.) Aug. barnyard millet (Echinochloa spp.) Sep. browntop & Guinea (Brachiaria spp.) Oct. kodo millet (Paspalum scrobiculatum) Nov. teff (Eragrostis tef) Dec. adlay/Job's tears (Coix lacryma-jobi) The idea behind the Millet-of-the-month calendar is the same as before - spotlighting one unique millet (or 2 or more closely related ones) each month, over the course of the year. This rotating spotlight does not limit attention to any millet at any time, of course. It just assures that there is a predictable time to give attention to each millet. We seek to coordinate this calendar to the extent possible with other calendars and observances. For example, sorghum is also the Whole Grain Council's Grain-of-the-month in June. Our focus on teff in November harmonizes partially with WGC's observance that month. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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NAMA YouTube channel & video of 1/16/25 webinar
by Don Osborn 21 Jan '25

21 Jan '25

We now have a YouTube channel: https://www.youtube.com/@MilletsAlliance For the moment there is only one video available - the 16 January 2025 webinar on what's ahead for proso millet - for which the direct link is https://www.youtube.com/watch?v=YDOGUWxc708 In the channel description, there are also URLs for the 2023 Millets Webinar series, and the 19 December 2024 review of the proso millet grain standards proposal. More to come... Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Proso Millet Grain Standards proposal (access locations)
by Don Osborn 12 Jan '25

12 Jan '25

For reference, the proposed Proso Millet Grain Standards document can be accessed at the following locations: * Archives of the Collab list (since it was an attachment to a post here on 13 Dec 2024) https://lists.millets2023.space/pipermail/collab/attachments/20241213/9cb08… * Gary Wietgrefe's ResearchGate site https://www.researchgate.net/publication/387794725_Proso_Millet_Grain_Stand… Also, here again is the link to the video recording of Gary's presentation of the proposal last month: https://www.youtube.com/watch?v=iVS9c7Doq1o DO, EL, MI, US NAMA

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RFA: Diverse (non-commodity) Markets Business Builder
by Don Osborn 12 Jan '25

12 Jan '25

Here;s a grant opportunity ("request for applications," RFA) for small/medium farms & businesses in six states of the PNW and northern Mountain region of the US. Their category of "artisan grains" would seem to include millets. See: https://nwrockymountainregionalfoodbusiness.com/diverse-market-rfa/ For a description, I borrow from a post on LinkedIn by Susan Enfield of the Colorado Dept. of Agriculture: "Are you working to elevate climate-resilient grains, pulses, and pseudocereals like buckwheat or quinoa in local & regional value chains? Check out this great new Diverse Markets Business Builder grant opportunity from the USDA Northwest and Rocky Mountain Regional Food Business Center. "Eligible farms, ranches and non-farm food businesses (in Colorado, Wyoming, Idaho, Montana, Oregon, or Washington) must be growing, producing, processing and/or supporting the aggregation, distribution and marketing of non-commodity grains, pulse and/or pseudocereal products. "In this first round, awards will be between $3,000 and $50,000, with an anticipated 12 to 30 awards being granted. Application deadline: March 1, 2025." DO, EL, MI, US NAMA

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GSA Global Millets Expo, Purdue University, 11-12 April 2025
by Don Osborn 11 Jan '25

11 Jan '25

Last fall we shared information about the GSA Global Millets Expo scheduled at Purdue University. Here is updated information on this important event, now scheduled for Fri. 11 - Thu. 12 April 2025in West Lafayette, Indiana. For details, including registration, hotel, and proposals for presentations, see: https://ag.purdue.edu/events/department/foodsci/2025/04/gsa-global-millets-… Please note that if you are interested in presenting (spoken or poster), the deadline for submissions is 31 March. This seems like an important event for networking and exchange of information related to millets, and we at NAMA are in various stages of considering or planning participation. Description from the conference webpage linked above: "Welcome to the Global Millets Expo at Purdue University, a premier event uniting government bodies, universities and key stakeholders from around the world to elevate the global presence and availability of millet, a group of ancient grains with deep roots in African and Asian agriculture. These small-seeded grasses are not only highly nutritious but also incredibly resilient, thriving in harsh climates with minimal water compared to traditional staples like wheat and rice. As the world faces growing challenges in food security, sustainable agriculture, and malnutrition, millets offer a promising solution. This expo aims to harness the rising global interest in these climate-resilient and gluten-free grains, particularly in regions like the United States, where millet has been underutilized. Join us in exploring the immense potential of millet to revolutionize agriculture and contribute to a more sustainable and secure food future." For sme background on this event, you may find my post to Collab last November 5th to be of use: https://lists.millets2023.space/pipermail/collab/2024-November/000677.html Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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