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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 22 Jan '25

22 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 22 Jan '25

22 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 12 Jan '25

12 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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Webinar on the proso market, Thurs. 16 Jan, 11 am EST/8 am PST
by Don Osborn 12 Jan '25

12 Jan '25

With the new year 2025, we're working on a series of webinars in mini-panel format. The intent is to feature interaction among presenters on the common theme they address. The first one is this Thursday, January 16 at 11 am EST/8 am PST (duration, one hour), updating us on the proso millet market. It will feature Craig Anderson of Dryland Genetics and Joni Kindwall-Moore, of NAMA, Snacktivist, and CIVC. Proso is our millet of the month in January. Zoom connection details below, after sig. The Millets Webinar Series we did during the International Year of Millets (2023), with the University of Missouri's FEAST Lab and Center for Regenerative Agriculture, featured more formal presentations with some time for Q&A. This worked well for introducing topics related to millets to a diverse audience. This year, we would like to advance conversations and thinking about millets and various kinds of work with them, again with a focus on North America, and drawing also from experience and trends around the world. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance Topic: NAMA Panel/Presentation Proso Millet Time: Jan 16, 2025 08:00 AM Pacific Time (US and Canada) Join Zoom Meeting https://us06web.zoom.us/j/83707801386?pwd=alrbA5a3QMKhMmcd7YaRaPNKQ6mU4n.1 Meeting ID: 837 0780 1386 Passcode: 766597 --- One tap mobile +13017158592,,83707801386#,,,,*766597# US (Washington DC) +13052241968,,83707801386#,,,,*766597# US --- Dial by your location • +1 301 715 8592 US (Washington DC) • +1 305 224 1968 US • +1 309 205 3325 US • +1 312 626 6799 US (Chicago) • +1 646 931 3860 US • +1 929 205 6099 US (New York) • +1 253 205 0468 US • +1 253 215 8782 US (Tacoma) • +1 346 248 7799 US (Houston) • +1 360 209 5623 US • +1 386 347 5053 US • +1 507 473 4847 US • +1 564 217 2000 US • +1 669 444 9171 US • +1 669 900 6833 US (San Jose) • +1 689 278 1000 US • +1 719 359 4580 US Meeting ID: 837 0780 1386 Passcode: 766597 Find your local number: https://us06web.zoom.us/u/kdpXvUBWOA

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