June 2026 - Collab - lists.millets2023.space

The place of sorghum among the millets
by Don Osborn 05 Jul '26

05 Jul '26

If you do a search on "is sorghum a millet?" you'll likely come up with a negative response that pivots on sorghum (Sorghum bicolor) being botanically (taxonomically) more closely related to corn than it is to other millets. The larger botanical picture, however, is more complicated. Also, we also know that outside of North America especially, many consider sorghum among the millets - it was included in the International Year of Millets (2023) and is NAMA's millet-of-the-month in June. What is the case for including sorghum among the millets? On the botanical side, I've pointed out previously that while it is true that sorghum, like corn, is in the Andropogoneae tribe,/1 so too are adlay (Coix lacryma-jobi) and the rare but interesting Taiwan oil millet (Spodiopogon formosanus). Moreover, there are two other millets that are in an entirely different sub-family of Poaceae (the botanical grass family that includes all grains) - namely finger millet (Eleusine coracana) and teff (Erogrostis tef). WHich is to say, that they are more outliers than the Andropogoneae group. So, the botanical / taxonomic argument that sorghum should not be considered a millet doesn't really hold up. If we are to draw line between millets and not millets, it can't be solely on the basis of taxonomic proximity./2 The category of "millets" is in some ways a "folk taxonomy," largely shaped by history, culture, and language. So where does sorghum fall in these respects? Among its common names historically have been "great millet," "Indian millet," and "Egyptian millet" (although for the latter two it's possibly more complicated). On the other hand, it has also been called "Guinea corn," and one variety, "broomcorn" (the term "broomcorn millet" as I understand it, then compares proso millet - Panicum miliaceum - back to sorghum, based on the use obvious in the names). For some years, I've seen sorghum and pearl millet (Pennisetum glaucum / Cenchrus americanus) grouped as "major millets" as opposed to the many "minor millets" or "small millets" which as a general rule, have their grains in hard hulls./3 In these respects, it seems hard to separate sorghum out from the millets. In terms of production and extent of cultivation, sorghum is in a class by itself. The volume of grain sorghum harvested is roughly twice that of all other millets combined. On the other hand, its production is about a tenth of that of any of the major cereal grains. In terms of water use, it is comparable to many of the millets - which is to say, it needs less to produce than major cereal grains./4 In terms of marketing and consumer acceptance as food in North America, sorghum faces similar challenges to those of other millets. The latter is, for me, the most important consideration for NAMA continuing to include sorghum among the millets. At the same time, since sorghum in the US has an important, funded infrastructure for its promotion as a crop and food, we don't need to spend as much of our limited time and resources on promoting it. Ultimately, however, we don't need a debate on whether sorghum is or isn't a millet (maybe both are true?). My personal perspective is that sorghum and each of the other millets are individual grains that can play more important roles in our agriculture and food cultures. The category of millets, even if it might be a bit more fluid and even contested at its margins, facilitates our discussion of all of them in the future of food and ag. Notes: 1. Botanical hierarchy: … > Family > Sub-family > Tribe > Genus > Species 2. On the other hand, the more recent inclusion by some in India of certain pseudo-cereals - notably amaranth and buckwheat - among the millets goes too far, in my opinion. These are in an entirely different botanical family. Some have also used the term "pseudo-millets," but this term is not generally accepted, and in any event, is redundant to the accepted term of pseudo-cereals 3. Finger millet is an interesting exception, and in some recent literature, it is grouped among the "major millets." 4. Proso millet and pearl millet, however, are the most adapted of all the millets to hot and dry conditions. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Water Friendly Proso Millet (press release)
by Don Osborn 29 Jun '26

29 Jun '26

For IMMEDIATE RELEASE: June 29, 2026 *North American Millets Alliance* By senior agronomist, Gary W. Wietgrefe *Water Friendly Proso Millet* Some crops squander water – not proso millet. Proso has about twice the water efficiency of corn. Farmers seek efficiency. For at least ten thousand years they have been selecting the best seeds for grains. Millets fit family needs. Proso is a good grain for cooking, very nutritious, easy to store, has a very short growing season, and produces grain during droughts. Scientifically, proso has a low transpiration ratio and high water use efficiency. A warm season crop grown at low to high elevations, proso is also heat tolerant. Agronomically, water-friendly proso has a shallow and very fibrous root system allowing it to collect nutrients and moisture even when limited. Microscopic soil biome needs moisture. The vast array of soil organisms is constantly collecting moisture, reproducing, dying and decomposing. Microscopic activity is most active during the warmest part of the grain-growing season feeding proso’s fibrous roots which constantly grow into physiological maturity seeking moisture and nutrients. Proso produces grain with less water than barely, wheat, corn and rice.[1] <#_ftn1> Tens of millions of those crop acres are irrigated each year. Ground water is being overused.[2] <#_ftn2> The U.S. irrigates over sixty-three million acres a year with forty-eight percent extracted from groundwater.[3] <#_ftn3> It is logical, ecological, and agronomically prudent to plant proso millet with the goal of maintaining sustainable ground water use. *About the author: Gary W. Wietgrefe has been a Certified Crop Advisor for three decades, written two books on proso millet, and coordinated proso irrigation research at Gobi-Altai Province, Mongolia (State University) and Uludag University, Bursa, Turkey.* ------------------------------ [1] <#_ftnref1> Rituraj Khound and Dipak Santa, Supplementing Dryland Wheat and Irrigated Corn with Proso Millet in Drought Years, March 4, 2026, https://cropwatch.unl.edu/supplementing-dryland-wheat-and-irrigated-corn-pr… . [2] <#_ftnref2> Alice Gibbs, The Largest U.S. Groundwater Supply is Running Out, Newsweek, May 29, 2026, https://www.msn.com/en-us/weather/topstories/the-largest-us-groundwater-sup… . [3] <#_ftnref3> Irrigation Water Use, U.S. Geological Survey, March 1, 2019, https://www.usgs.gov/mission-areas/water-resources/science/irrigation-water… . ### DO, EL, MI, US NAMA

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Prices and market trends for millets - 2 views
by Don Osborn 25 Jun '26

25 Jun '26

Several companies put out global market analyses for commodities, with website articles and for-sale publications (generally quite expensive). In the case of such reports on millets, I don't know how useful they actually are to businesses.. However, they seem worthy of noting, and do offer some interesting bits of information. Here are two I recently came across: 1. IMARC (two links) "Millet Prices Hit a 5-Year High in 2025: Nutrition Trends Drive Massive Market Shift," IMARC, 8 Dec. 2025 https://www.imarcgroup.com/news/millet-price-index "Millet Prices, Trend, Chart, Demand, Market Analysis, News, Historical and Forecast Data Report 2026 Edition," IMARC, n.d. https://www.imarcgroup.com/millet-pricing-report These focus on the US, China, Germany, UK, and France. My guess is that they are analyzing proso millet, which is the most traded of the millets, even if it is not the most produced. The first link above has this statement: "The global millet market reached 30.43 Million Tons in 2025 and is projected to grow to 34.1 Million Tons by 2034, at a CAGR of 1.26% during 2026–2034." According to figures I accessed a year or two ago, the estimated total production of all millets, including proso (but excluding sorghum), was on the order of 30 million MT/year. Th latter quantity, as I understand it, that would include a large percentage of production/consumption on household or local levels, which is not traded in ways that international businesses would find interesting. (I am in no way an expert on market analysis, so take my opinion only so far.) 2. Renub Research (two links) "Millets Market to Reach US$ 18.67 Billion by 2034 as Demand for Nutritious and Climate-Resilient Grains Accelerates," by Aman Ahirwar, Feast, May 2026 "Global Millets Market Report by Product, Application, Distribution Channels, Countries and Companies Analysis 2026-2034," Renub Research, n.d. https://www.renub.com/millets-market-p.php ' These spotlight the US, Germany, India, and Saudi Arabia, but with mention of a range of commercial initiatives involving millets going back to 2023. This report suggests that the millets market will experience a 5.21% CAGR (compound annual growth rate) over the period 2026-2034. In 2024, the same company (Renub Research) had estimated a 5.88% CAGR for 2024-2032. See my short post about that of 8 Sep. 2024 at https://lists.millets2023.space/archives/list/collab@lists.millets2023.spac… . I have no suggestion as to the possible significance of that decline, and don't have access to a series of annual CAGR estimates to look for any trends.. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Comparing proso from different sources for flavor?
by Don Osborn 21 Jun '26

21 Jun '26

When I was in Djenné, Mali, during the terrible drought year of 1984, some of the food aid that arrived included cornmeal from the US. I had occasion to taste this in the form of tuwo (a stiff porridge made with the flour of either corn/maize or pearl millet, which is served with a sauce, typically made with okra or baobab leaves), and was struck by the difference in taste and color. The tuwo made with American corn was yellower and sweeter than that made with corn grown in that part of Africa. It reminded me of the corn in cornbread. I mention this to underscore the fact that different varieties and provenances of the same food can have different taste. Turning to proso millet in the US, this grain is available from three different parts of the world: proso millet grown in North America (mainly the US), proso imported from China, and proso imported from India. Additionally, there is waxy or sticky proso available from the US and from China (as far as I know, this variety is not produced in India). In each case these are marketed under more than one commercial label. It is worth noting that one is unlikely to see all three in the same market - or at least I never have. Proso from the US is typically marketed simply as "millet," and sold in specialty markets like Whole Foods; proso from China (regular and waxy) is marketed in stores csaterining to East Asian cuisine (sometimes you'll see Korean labels, or multilingual including Vietnamese, for example); and proso from India is available in stores oriented to South Asian cuisine, typically labeled as "proso millet," and often with one or more names in Indian languages as well. So here's a question: Could we somehow arrange for a series of taste tests on proso from the US, Chna, and India, to see how diverse customers rate them? The information from such an experiement might open the way for US producers to market to ethnic makets. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance PS- If US compannies marketing proso want to sell their product in stores specializing in East or South Asian products, they would probably want to modify their labeling to clarify the type of "millet" inside, in tems that diverse customers would recognize..

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"Innovations in Hulled Millet Processing, Impact of Hydrothermal Treatment"
by Don Osborn 20 Jun '26

20 Jun '26

"Innovations in Hulled Millet Processing, Impact of Hydrothermal Treatment" (24 Mar. 2026) is a feature article on the India-based Milling and Grain website. https://millingandgrain.com/innovations-in-hulled-millet-processingimpact-o… It discusses implementation of a hydrothermal treatment of "millet" by Agrofirma Pole LLC (Ukraine). Based on the latter's location, I'm assuming this is proso millet. "Hydrothermal treatment is an advanced processing technology that uses steam and precisely controlled temperature to treat the grain (hulled millet) before further processing (e.g., milling into flour). This method is applied immediately after the initial cleaning stages – specifically after dehulling (removal of the flower hull), calibration, impurity removal, sorting and metal detection." I don't know how this method differs from what may already is done to treat various millets for shelf longevity. In any event, the article gives a thorough description of processing that incorporates hydrothermal treatment. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Four recent articles offering overviews of millets
by Don Osborn 19 Jun '26

19 Jun '26

Here, FYI, are citations, links and abstracts for four research and review articles about millets from the last couple of years. I came across these in a web search. The numbering here has no significance, and is intended only for convenience of reference: 1. "Millets: Journey from an Ancient Crop to Sustainable and Healthy Food" 2. "Millets: Ancient Grains for Modern Nutrition - A Comprehensive Review" 3. "The nutrition and therapeutic potential of millets: an updated narrative review." 4. "Millets and food security: a sustainable response to growing population needs." === 1. Mohanan, M.M.; Vijayakumar, A.; Bang-Berthelsen, C.H.; Mudnakudu-Nagaraju, K.K.; Shetty, R. "Millets: Journey from an Ancient Crop to Sustainable and Healthy Food." *Foods* *2025*, *14*, 1733. https://doi.org/10.3390/foods14101733 https://www.mdpi.com/2304-8158/14/10/1733 ABSTRACT "Millets, often known as 'nutri-cereals', have garnered renewed global interest due to their numerous health benefits, rich nutritional composition, resilience to extreme climatic conditions, and minimal environmental footprint. The advent of rice and wheat as staple foods in the 1960s led to drastic decline in millet cultivation worldwide. Recognizing the importance of millet, the United Nations (UN) declared 2023 as the International Year of Millets in an effort to accomplish Sustainable Development Goal 2 (SDG-2), i.e., zero hunger, by increasing millet production and fostering research and development to improve the integration of these grains into mainstream food systems. In recent years, global production of millets has surged, with India leading as the top producer. Millets are nutritionally advantageous, consisting of carbohydrates, antioxidants, and biologically active compounds such as flavonoids, carotenoids, phenolic acids, minerals, and vitamins. Incorporating millets into a balanced diet can help control and prevent diseases such as cardiovascular disease, diabetes, inflammation, and malnutrition due to their enriched vital nutrients, low glycemic index, and gluten-free nature. This indicates a transition of millets from an 'orphan crop' to being used as ingredients for products (with or without fermentation) that are nutrient-rich, climate-resilient, sustainable, and health-promoting." === 2. Kaur N, Ray B, Kalyani CV. "Millets: Ancient Grains for Modern Nutrition - A Comprehensive Review." Indian Journal of Community Medicine. 2024 Sep-Oct;49(5):665-668. doi: 10.4103/ijcm.ijcm_765_23. Epub 2024 Jun 24. PMID: 39421505; PMCID: PMC11482393. https://doi.org/10.4103/ijcm.ijcm_765_23 https://pmc.ncbi.nlm.nih.gov/articles/PMC11482393/ ABSTRACT "Millets are a group of small, drought-resistant grains that have been grown for more than thousands of years. They are highly nutritious, rich in essential vitamins and minerals, and have gained attention in recent years due to their potential to address global food security and environmental challenges. This review article provides an overview of millets, their nutritional benefits, environmental advantages, and their role in promoting sustainable agriculture and processing of millets. The article also discusses the various types of millets, their cultivation, and their potential to improve human health and combat malnutrition." === 3. Jacob J, Krishnan V, Antony C, Bhavyasri M, Aruna C, Mishra K, Nepolean T, Satyavathi CT, Visarada KBRS. "The nutrition and therapeutic potential of millets: an updated narrative review." Frontiers in Nutrition. 2024 Apr 30;11:1346869. doi: 10.3389/fnut.2024.1346869. PMID: 38746941; PMCID: PMC11091339. https://doi.org/10.3389/fnut.2024.1346869 https://pmc.ncbi.nlm.nih.gov/articles/PMC11091339/ 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. " === 4. Borah T, Deka S and Sharma D (2026) "Millets and food security: a sustainable response to growing population needs." Frontiers in Plant Science. 17:1796931. doi: 10.3389/fpls.2026.1796931 https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.20… ABSTRACT "The increasing lack and limitations of key cereals such as rice and wheat, aggravated by climate change, growing population, and declining agricultural sustainability, pose significant threats to global food and nutrition security. In this review, millets—often termed as “nutri-cereals”—appear as a viable alternative due to their resilience to adverse agro-climatic conditions, higher nutritional profile, and diverse health-promoting properties. This review synthesizes current knowledge on the potential of millets in enhancing food and nutritional security, focusing on their nutritional and antinutritional composition, processing methods, health benefits, and patterns of global and Indian production. In vivo and in-vitro evidence suggests that millet consumption helps in the prevention and management of chronic diseases such as diabetes, cardiovascular disorders, and certain cancers. Although enriched with essential nutrients and bioactive compounds, millets contain antinutritional factors that can be reduced through traditional and modern processing techniques. Despite these benefits, challenges to consumer acceptance persist, driven by cultural preferences, sensory limitations, and limited market penetration. Policy initiatives in India and globally reflect the increasing recognition of millets as a pathway to sustainable agriculture, livelihood security, and women’s empowerment. The integration of millets into mainstream diets, supported by processing technologies, public procurement, and awareness strategies, offers a sustainable solution to malnutrition while advancing progress toward the Sustainable Development Goals." === Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Quiz: Identify 2 millets in 2 images
by Don Osborn 19 Jun '26

19 Jun '26

This is a hard one. Here are images of the grain of two millets, side by side. These are small (minor) millets, imported from India. What are they? The first image shows the hulled grains, uncooked. 2small-millets-uncooked-20pc.png <https://mail.google.com/mail/u/0?ui=2&ik=6356d3173c&attid=0.1&permmsgid=msg…> (998K) <https://mail.google.com/mail/u/0?ui=2&ik=6356d3173c&attid=0.1&permmsgid=msg…> The second image shows the cooked grains. 2small-millets-cooked-20pc.png <https://mail.google.com/mail/u/0?ui=2&ik=6356d3173c&attid=0.2&permmsgid=msg…> (1,022K) <https://mail.google.com/mail/u/0?ui=2&ik=6356d3173c&attid=0.2&permmsgid=msg…> These images are at 20%. They occupy the same left-right positions in both images. If anyone wants to look more closely I can send the full sized ones. I mentioned these two recently to Joni and Gary, but they have not seen the images yet. Nevertheless, if they want to respond, please allow a little time in case others have guesses. Later I'll offer some comments on my personal taste tests of the two. Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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The utility of considering the ancient history of millets
by Don Osborn 13 Jun '26

13 Jun '26

From time to time, we've shared items about the history - ancient and modern - of millets. This is to help in understand both how we got to where we are today, and what dynamics might be in play as we adapt to changes in climate and economy. I'm also working (intermittently) on a short consideration of common names for the millets that came to Europe from Asia, which is useful background to any discussion of possible new marketing names for these mllets/ In this post, however, there are two different takes on the ancient movement of millets. 1. First, we know that several of the millets - namely foxtail millet (Setaria italica) and proso or broomcorn millet (Panicum miliaceum) from what is now China, and pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana) from the Sahel and East African highlands, respectively, plus sorghum, also from Africa - were among the earliest "globalized" crops. I've personally been fond of the image of a vast counterclockwise movement across continents. Well, I just came across a 2019 research publication that offers a more sophisticated mapping of this movement, along with those of rice, wheat, and barley. * A piece on the research article with quotes from the lead author, Prof. Xinyi Liu (Washington Univ.), and a very nice animated map of Eurasia and Africa: "Prehistoric food globalization spanned three millennia," by Gerry Everding, The Source (Washington University) February 5, 2019 https://source.washu.edu/2019/02/prehistoric-food-globalization-spanned-thr… ** The kicker from the article: "Peasant farmers began transforming diets across the OId World 7,000 years ago, study finds" ** An interesting quote from Prof. Liu: "The very fact that the ‘food globalization’ in prehistory spanned more than three thousand years indicates perhaps a major driver of the process was the perpetual needs of the poor rather than more ephemeral cultural choices of the powerful in the Neolithic and Bronze Age." * The research article itself: Xinyi Liu, Penelope J. Jones, Giedre Motuzaite Matuzeviciute, Harriet V. Hunt, Diane L. Lister, Ting An, Natalia Przelomska, Catherine J. Kneale, Zhijun Zhao, and Martin K. Jones. 2019. "From ecological opportunism to multi-cropping: Mapping food globalisation in prehistory." Quaternary Science Reviews, Vol. 206, Pages 21-28, https://doi.org/10.1016/j.quascirev.2018.12.017 ABSTRACT: "Many of today's major food crops are distributed worldwide. While much of this ‘food globalisation’ has resulted from modern trade networks, it has its roots in prehistory. In this paper, we examine cereal crops that moved long distances across the Old World between 5000 and 1500 BC. Drawing together recent archaeological evidence, we are now able to construct a new chronology and biogeography of prehistoric food globalisation. Here we rationalize the evidence for this process within three successive episodes: pre-5000 BC, between 5000 and 2500 BC, and between 2500 and 1500 BC. Each episode can be characterized by distinct biogeographical patterns, social drivers of the crop movements, and ecological constraints upon the crop plants. By 1500 BC, this process of food globalisation had brought together previously isolated agricultural systems, to constitute a new kind of agriculture in which the bringing together of local and exotic crops enables a new form of intensification." 2. Second, is a piece found by Gary Wietgrefe that focuses on how changing soil temperatures in East Asia during ancient times constrained and shifted areas suitable for millet cropping. (Although this is important research, I found it surprising that no mention was made of the species in question - either or both foxtail millet and proso millet; or if such precision was not possible, that might be so stated). * An oveview article: "Ancient soil temperatures may have steered millet farming across Neolithic East Asia," by Zhang Nannan (Chinese Academy of Sciences), Phys.org, 7 May 2026 https://phys.org/news/2026-05-ancient-soil-temperatures-millet-farming.html * The research article itself: Y. Lu, J. Ruan, R. Liu, J.D. Guedes, J. Wang, Y. Li, X. Wang, Y. Xu, L. Tan, J. Shang, S. Kang, & G. Dong. 2026. "Soil temperature fluctuations modulated millet agriculture evolution in Neolithic East Asia," Proceedings of the National Academy of Sciences (U.S.A.) 123 (20) e2529151123, https://doi.org/10.1073/pnas.2529151123 "Significance: Agriculture was the critical intermediary through which climate change influenced the trajectory of ancient civilizations, yet the mechanisms linking environmental shifts and early farming practices remain poorly delineated. In Neolithic East Asia, the spatiotemporal development of millet agriculture does not align with patterns of precipitation and air temperature alone. Here, we reconstruct Holocene growing-season soil temperature from biomarker proxies and indicate that mid-Holocene soil cooling likely compressed thermally suitable zones for millet cultivation, contributing to a southward displacement of farming and delaying large-scale agricultural expansion until subsequent warming. These results highlight the importance of growing-season soil temperature as a key climatic constraint operating alongside social and technological factors in shaping the trajectories of early millet agriculture." Full viewing of both research articles is paywalled, unless you have access via an institution. Nevertheless, it is worth the time to look at what is freely accessible, as linked above. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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4 UNL items: Proso & wheat; proso & field peas; millet market; & recipes
by Don Osborn 07 Jun '26

07 Jun '26

Spotlight here on some recent items out of University of Nebraska - Lincoln extension about proso millet. First, two articles of possible interest from UNL's Crop Watch site. Both are written by Dr. Rituraj Khound, a postdoctoral researcher, and Prof. Dipak Santra, Alternative Crops Breeding Specialist: "Supplementing Dryland Wheat and Irrigated Corn with Proso Millet in Drought Years," 4 March 2026 https://cropwatch.unl.edu/supplementing-dryland-wheat-and-irrigated-corn-pr… - "As drought risk intensifies, Nebraska researchers are pointing to a crop that uses 50% less water than corn — and still delivers value in the feed bunk." "Millet and Field Pea as Drought-Resilient Options for Nebraska Corn-Soybean Systems," 18 March 2026 https://cropwatch.unl.edu/millet-and-field-pea-drought-resilient-options-ne… - "A challenging season is shaping up across western Nebraska — and alternative crops may offer a way to manage both water and input constraints." And second, two short papers from the same two authors, plus Pratiksha Baishya, a doctoral candidate, published by UNL's NebGuide: "Millet-Based Food and Beverage Industry in the United States," September 2025 (published 20 February 2026) https://extensionpubs.unl.edu/publication/g2368/millet-based-food-and-bever… - "... an overview of the millet-based food and beverage industry in the US (excluding sorghum), compared to the world’s leading millet producer and exporter – India. Learning about the different products available in the market can boost producer and consumer awareness of this climate-resilient cereal grain and encourage new startup companies to launch businesses centered on millet-based products in the US." "Millet-Based Food and Beverage Industry in the United States." September 2025 (published 8 January 2026) https://extensionpubs.unl.edu/publication/g2367/millet-recipes-for-home-kit… - "... some simple yet popular recipes featuring proso millet as the main ingredient, sourced from around the world. Millet is an excellent substitute for other grains owing to its nutritional and environmental attributes. With the crop’s popularity gaining momentum recently, we expect the grain to grow out of its niche status in the upcoming years in the US." Don Osborn, PhD (East Lansing, MI, US North American Millets Alliance

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Nutrada, a European B2B website, on millets
by Don Osborn 04 Jun '26

04 Jun '26

Nutrada https://nutrada.com/ , which is based in the Netherlands, bills itself as the "B2B Food Ingredient Marketplace," with a further description as "the search engine for the B2B food industry, where we connect buyers with reputable suppliers through our highly detailed ingredient & company database." I recently came across their webpage on millets, entitled "Types of Millet: Pearl, Finger, Foxtail, Proso and Barnyard" https://nutrada.com/blog/types-of-millet (last updated 22 April 2026), and thought I'd share it along with some observations. First, the page has a good intro: "Millets are a diverse group of small-seeded grasses cultivated primarily in semi-arid regions of Asia and Africa. The five commercially significant types for European food manufacturers are pearl millet (Pennisetum glaucum), finger millet (Eleusine coracana), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), and barnyard millet (Echinochloa frumentacea). Each has different origin profiles, culinary applications, and commercial availability. Nutrada lists GFSI-certified millet suppliers across Indian, African, and Eastern European origins, searchable by certification, processing form, and minimum order quantity." The page touches on: the diversity of millets, including profiles of the 5 mentioned above; some nutritional aspects, in general & per millet; internatonal sources; regulatory framework in the European Union (EU); tips on B2B sourcing; and some frequently asked questions. In general, a good overview with useful details. A couple of suggestions: * In repeating the often-cited stats about largest producing countries, it might offer the clarification that the "basket" of different millets produced in them differs or is dissimilar (the name "millet" creates its own reality) * The "Where is millet produced?" heading (which more helpfully would be "Where are millets produced?") has only three headings: India, Africa, and China. Mention of North America and 3 countries in East Europe/Central Asia might better have been given their own subheadings. * The description of millets as "small-seeded grasses" is technically correct. Howevere, unless a reader is aware that all cereal grains are also grasses, it could lead to their dismissing them as grass-seed - again technically correct, but unhelpful for efforts to popularize them as food grains. Part of the reason for sharing is the thought that this kind of prsentation might be useul in our region, and a question about how it might integrate or work in tandem with The Rhyzosphere. The Nutrada page is oriented to international wholesale importation of millets, which may not be as important in North America. In the US, at least, a significant quantity of imports of millets and millet products are consumer packaged goods, plus there seems to be a degree of packagingn from wholesale imports. These are mainly from India (coverina a variety of millets), or China (2-4 millets,depending on how you define them) and are handled by separate networks of importers/packagers; while fonio is imported largely by one company. All that said, I see a need for more clarity on the millets import sector as a whole and in detail in our region of the world. Your thoughts and feedback are invited, Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance PS- Nutrada has a page on "Millet Bulk Suppliers — Wholesale Grain, Flour & Flakes" at https://nutrada.com/products/grains/millet-wholesale (which only discusses proso, pearl, foxtail & finger), and one on "Sorghum Suppliers - Wholesale & Bulk" at https://nutrada.com/products/grains/sorghum-wholesale

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