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Re: [Collab] Collab Digest, Vol 27, Issue 23
by Robin Asbell 22 Apr '24

22 Apr '24

Just a note on sorghum flour- I cook for a client who is now avoiding lignans (the latest food demon) and she asked me to swap in sorghum flour for oats in a gluten-free bread I make for her. This is one of the things that a certain consumer cares about, and it might be boosting some of the interest in sorghum. On Mon, Apr 22, 2024 at 12:02 PM <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. Flour power (3 items) (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Mon, 22 Apr 2024 13:02:05 -0400 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: [Collab] Flour power (3 items) > Message-ID: > < > CA+RHibVWss+K494LbqzNrVXxWPzehLMt46vHaBfQnZYKdpU6Zg(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > 1. Sorghum flour cheaper than proso millet, rice, & other gluten-free > grains? > > On a grocery run the other day, I noticed this row of 3 pound bags of > flour - various gluten free flours (attached image). Basically sorghum > flour at least with this brand is about $1 / lb. less expensive than any of > the others (about $4 / lb. as compared with about #5 / lb.). Is this > typical in others' experience? > > The website for the brand pictured is: https://www.authenticfoods.com/ > For comparison, standard white flour is about $0.50. WHole wheat somewhat > higher. Organic and non-GMO a bit higher again (sorry no specific market > analysis, and I'm not typically buying flour). > > > 2. Coarse grind black sorghum flour > > Came across a coarse ground black sorghum flour on sale May be too fine > for grits, but might work in hot cereals or baking?? (Sale price $2 / 15 > oz., normally $6) > > See: https://naturenatesllc.com/search?q=black+sorghum > > > 3. Analysis of the global "millet" flour market > > An interesting analysis by Future Market Insights published last month > predicts that "Global Millet Flour Sales to Total US$ 7.8 Billion by 2034, > Amid Rising Consumer Awareness of its Health Benefits." The US part of that > is listed as $1.6 billion, or about a fifth of the global total. > > It is not said which millets go into this calculation, but proso millet is > the most traded internationally of the grains surnamed millet. (Pearl > millet and foxtail millet have higher total grain production, but > apparently are consumed closer to where they are grown.) One of the > problems we have in analysis of millerts globally is the conflation of > figures for several of the millets under the single category, "millet." > > Note the list of companies in the article under the subheading "Who is > winning?" > > See: > > www.globenewswire.com/news-release/2024/03/19/2848252/0/en/Global-Millet-Fl… > > > Don Osborn, PhD > (East Lansing, MI, US) > North American Millets Alliance >

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Flour power (3 items)
by Don Osborn 22 Apr '24

22 Apr '24

1. Sorghum flour cheaper than proso millet, rice, & other gluten-free grains? On a grocery run the other day, I noticed this row of 3 pound bags of flour - various gluten free flours (attached image). Basically sorghum flour at least with this brand is about $1 / lb. less expensive than any of the others (about $4 / lb. as compared with about #5 / lb.). Is this typical in others' experience? The website for the brand pictured is: https://www.authenticfoods.com/ For comparison, standard white flour is about $0.50. WHole wheat somewhat higher. Organic and non-GMO a bit higher again (sorry no specific market analysis, and I'm not typically buying flour). 2. Coarse grind black sorghum flour Came across a coarse ground black sorghum flour on sale May be too fine for grits, but might work in hot cereals or baking?? (Sale price $2 / 15 oz., normally $6) See: https://naturenatesllc.com/search?q=black+sorghum 3. Analysis of the global "millet" flour market An interesting analysis by Future Market Insights published last month predicts that "Global Millet Flour Sales to Total US$ 7.8 Billion by 2034, Amid Rising Consumer Awareness of its Health Benefits." The US part of that is listed as $1.6 billion, or about a fifth of the global total. It is not said which millets go into this calculation, but proso millet is the most traded internationally of the grains surnamed millet. (Pearl millet and foxtail millet have higher total grain production, but apparently are consumed closer to where they are grown.) One of the problems we have in analysis of millerts globally is the conflation of figures for several of the millets under the single category, "millet." Note the list of companies in the article under the subheading "Who is winning?" See: www.globenewswire.com/news-release/2024/03/19/2848252/0/en/Global-Millet-Fl… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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FYI: Two good overviews of millets & a video explainer
by Don Osborn 21 Apr '24

21 Apr '24

Here's something I put together recently about two print/text resources on millets, each of which gives attention to specific millets in the group, and one video. The first is a survey article in an Indian journal, the second is a document by the Crop Trust, and the third is a video explainer about IYM.. 1. The article: Tripti Tripathi, Dr. Sweta Vyas. "From Ancient Grains to Modern Solutions: A History of Millets and their Significance in Agriculture and Food Security." International Journal of Home Science. 2023;9(2):72-78. * https://www.homesciencejournal.com/archives/?year=2023&vol=9&issue=2&part=B… (article cover page) * https://www.homesciencejournal.com/archives/2023/vol9issue2/PartB/9-2-9-726… (direct link to article PDF) Abstract: "The research article provides an overview of the history of millets, highlighting their significance as a staple food crop in various regions of the world. Millets have been cultivated for thousands of years, with evidence of their use dating back to ancient civilizations such as those of China and India. Over time, millets have spread to other regions, including Africa, Europe, and the Americas, where they have been adapted to suit local growing conditions and culinary traditions. The article also discusses the various nutritional benefits of millets, including their high levels of protein, fiber, and antioxidants, which make them an important component of a healthy diet. Finally, the article explores the challenges facing millet cultivation and consumption in the modern era, including competition from other crops, changing dietary habits, and climate change, and offers suggestions for promoting the continued cultivation and consumption of this important crop." This is a good overview for introductory purposes, but I'd be cautious about quoting from it. For example the mention of millets coming to Africa (see abstract above) seems to overlook the fact that several important millets come out of Africa (sorghum, pearl millet, finger millet & apparently kodo millet), and any introduced into Africa are not widely produced. Also, the mention of little millet (Panicum sumatrense) as being domesticated "as early as 2000 years ago." Some other sources online suggest 2700 years ago, and others suggest that it goes much further back, having been identified among the millets found in Harappan / Indus valley archeological sites. 2. The document Bramel, P., Giovannini, P. and M. Eshan Dulloo. 2022. Global strategy for the conservation and use of genetic resources of selected millets. Global Crop Diversity Trust. Bonn, Germany. https://doi.org/10.5281/zenodo.7798294 * Supplementary material and data: https://doi.org/10.5281/zenodo.7798311 * Overview of methods and recommendations: https://www.croptrust.org/work/projects/global-crop-conservation-strategies… Longer title: "Global strategy for the conservation and use of genetic resources of selected millets: Covering pearl millet (Cenchrus americanus (L.) Morrone), finger millet (Eleusine coracana (L.) Gaertn.), foxtail millet (Setaria italica (L.) P. Beauv.), proso millet (Panicum miliaceum L.), barnyard millet (Echinochloa crus-galli (L.) P. Beauv. and Echinochloa colona (L.) Link),teff (Eragrostis tef (Zucc.) Trotter), fonio (Digitaria exilis Stapf. and Digitaria iburua Stapf.), little millet (Panicum sumatrense Roth. ex. Roem & Schult.) and kodo millet (Paspalum scrobiculatum (L.))." This 88 page document includes an executive summary and detailed annexes. The Crop Trust, or Global Crop Diversity Trust works on crop diversity and food security, and is particular concerned with ex situ conservation of seed. With regard to millets, their main focus is finger millet and pearl millet.- https://www.croptrust.org/pgrfa-hub/crops-countries-and-genebanks/crops/mil… . The document discussed here naturally reflects these concerns, but it also has has an excellent short overview of each of the main cultivated millets, plus a list in appendices of related species that appear in the IUCN Red Book (altho surprisingly the latter does not include Panicum hirticaule, which is sometimes called Sonoran millet). This is a resource to bookmark. 3. The video The Indian paper The Hindu, has a video series called Business Matters. One particular video entitled "Why did UN declare 2023 as International Year of Millets?" offers a good review of the hoped for impact of the Year mainly from an Indian point of view - but with points having broader relevance. (11 Jan. 2023) https://youtu.be/BOPe8f4fm_w?si=bM6XJPl_eqfJHMLj A couple of markers from the video * 6:39 Cites FAO figures that the US in recent years has controlled half of the global export market in millets. This market doubled in value from 2017 to 2022. * 7:19 Mentions the work of our friend, Tapas Chandra Roy (The Millet Advisor) That's all for this installment Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Re: [Collab] Collab Digest, Vol 27, Issue 7
by Esther Shekinah 15 Apr '24

15 Apr '24

Hello, Getting Pearl Millet seeds is a challenge. I obtained the seeds from ARS Tifton Georgia (Tifton 102 and Tift Long Headed Bulk) for a trial at our organic research farm in Wisconsin. While the first year (2022) growth was good, cooler temperatures were registered with grain filling period (was planted near the end of June) leading to problems with grain filling. The earheads were also smaller due to closer spacing. In 2023 however, after germination, the weeds took over rapidly as I planted them at 30" rows to be able to use the cultivator we have, even though it wasn't the optimal spacing. I would be happy to join a working group on Pearl Millet, but the current NAMA call on the first Friday of the month coincides with a standing call I have. There's some work on millets going on in Iowa State University as well, but I do not think it is specific to Pearl Millet. Thanks, Esther Esther S Durairaj Ph.D Program Director (WiWiC)/ Research Agronomist Michael Fields Agricultural Institute www.michaelfields.org Cell: 614-441-2125 -----Original Message----- From: Collab <collab-bounces(a)lists.millets2023.space> On Behalf Of collab-request(a)lists.millets2023.space Sent: Monday, April 15, 2024 1:34 AM To: collab(a)lists.millets2023.space Subject: Collab Digest, Vol 27, Issue 7 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: Seeking Pearl Millet Seed (Dipak Santra) 2. Re: SAVE THE DATE ? 18 April 2024 | 10:00-11:30 (CET) OCOP Webinar on the Development of Millets in India (Taguchi, Makiko (NSP)) ---------------------------------------------------------------------- Message: 1 Date: Sun, 14 Apr 2024 20:41:07 +0000 From: Dipak Santra <dsantra2(a)unl.edu> To: Don Osborn <don(a)milletsalliance.org>, "collab(a)lists.millets2023.space" <collab(a)lists.millets2023.space> Cc: Steve DeWitt <wcfarms2010(a)icloud.com> Subject: Re: [Collab] Seeking Pearl Millet Seed Message-ID: <CY4PR08MB33502A2977B37BD9C274B87A9A0A2(a)CY4PR08MB3350.namprd08.prod.outlook.com> Content-Type: text/plain; charset="utf-8" Dr. Ramaswamy Perumal at K-State University, Hays, KS is working to develop pearl millet grain type varieties for human consumption. To the best of my knowledge, this is the only public breeding program doing this. Thanks Dipak Get Outlook for iOS<https://aka.ms/o0ukef> ________________________________ From: Collab <collab-bounces(a)lists.millets2023.space> on behalf of Don Osborn <don(a)milletsalliance.org> Sent: Saturday, April 13, 2024 5:49:20 PM To: collab(a)lists.millets2023.space <collab(a)lists.millets2023.space> Cc: Steve DeWitt <wcfarms2010(a)icloud.com> Subject: Re: [Collab] Seeking Pearl Millet Seed Caution: Non-NU Email Thank you, Steve, for the question, and Joni, for the follow up. Since there are several people on this list with an interest of one sort or another in pearl millet as a grain crop in the US for human consumption, as well as others who are not here, I've been thinking about ways to facilitate communication among people in this group. A first question, however, is whether there is any existing group of people of any specialization in North America, concerned with growing grain pearl millet for human food? If not, would there be interest in an online meeting on grain pearl millet in North America, to include interested researchers, farmers, processors, and culinary experts? I'm bcc'ing Melanie Harrison of the USDA station in Griffin, Georgia, which deals with pearl millet (among some of the other millets) for her info and possible input regarding (1) seed, and (2) a possible interest group. DO, EL, MI, US NAMA On Fri, Mar 29, 2024 at 12:36?PM Joni Kindwall-Moore <joni(a)snacktivistfoods.com<mailto:joni@snacktivistfoods.com>> wrote: Steve, do you know Clint Jessen in WY? He grows it, want me to connect you? Joni Kindwall-Moore BSN-RN, BA Founder, Innovator, Mother, Nurse, Activist [https://cdn.shopify.com/s/files/1/0940/4372/files/Untitled_design_19_copy.p…] P: 406-334-1608 www.snacktivistfoods.com<http://www.snacktivistfoods.com/> Scan this QR code to experience the Snacktivist Nation! [https://cdn.shopify.com/s/files/1/0940/4372/files/Snacktivist-Welcome-Snack…] On Fri, Mar 29, 2024 at 9:22 AM Steve DeWitt via Collab <collab(a)lists.millets2023.space<mailto:collab@lists.millets2023.space>> wrote: I have been searching for a source of grain type Pearl Millet seed for planting in Oklahoma this Spring. There are plenty of forage hybrids available, but I?ve had no luck finding a shorter statured grain variety. 10 to 50 pounds is sufficient. Any referrals or contacts are greatly appreciated. Steve DeWitt Willow Creek Farms wcfarms2010(a)icloud.com<mailto:wcfarms2010@icloud.com> Sent from my iPhone -- Collab mailing list Collab(a)lists.millets2023.space<mailto:Collab@lists.millets2023.space> https://lists.millets2023.space/mailman/listinfo/collab -- Collab mailing list Collab(a)lists.millets2023.space<mailto:Collab@lists.millets2023.space> https://lists.millets2023.space/mailman/listinfo/collab

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SAVE THE DATE ▶ 18 April 2024 | 10:00-11:30 (CET) OCOP Webinar on the Development of Millets in India
by Taguchi, Makiko (NSP) 15 Apr '24

15 Apr '24

Dear all, FAO is organizing an event in collaboration with India on millets on the 18th. Please join us if you can, although the timing is not conducive to North American time zone. Best Makiko [cid:image001.jpg@01DA8A91.E0158A50] Webinar on the Developments of Millets in India Thursday, 18 April 2024 | 10.00-11.30 CET, 14:30-16:00 (Indian Time) Register now<https://www.fao.org/one-country-one-priority-product/news-and-events/events…> Join us for this insightful webinar on the developments of millets in India organized in collaboration with the government of India and various stakeholders, as part of the FAO One Country One Priority Product (OCOP) webinar series,. The focus of this episode is on millets - the Special Agricultural Products (SAP) of India. This webinar aims to provide a platform for sharing knowledge, experiences, and lessons learned in the sustainable production, processing, and marketing of millets in India. It serves as an opportunity to inform and inspire other countries interested in promoting millets or other SAPs through the OCOP initiative. FAO launched the OCOP initiative in September 2021 to support countries in developing sustainable value chains for selected SAPs, which are unique products with special characteristics tied to their geography and culture. The initiative helps countries to identify products that fit their specific production systems and unlock potential of their special products getting access to new markets regionally and globally. Since its inception, over 85 countries from all five FAO regions have expressed strong interest in the sustainable promotion of more than 54 products. Agenda Time (CET) Item and presenter 10.00 - 10.10 Opening remarks by * Mr Jingyuan Xia, Executive Secretary of the OCOP Secretariat, Special Advisor to the Director-General, FAO * Mr Takayuki Hagiwara, FAO Representative, FAO Country Office, India 10.10 - 10.15 Global Implementation of OCOP: Progress and Perspectives by Mr Hafiz Muminjanov, Technical Adviser, NSP, FAO 10.15 - 10.20 Overview of OCOP activities in Asia and the Pacific Region by Ms Xuan Li, Senior Policy Officer, Regional Office in Asia and the Pacific, FAO 10.20 - 10.25 Reflections on the International Year of Millets by Ms Makiko Taguchi, Agricultural Officer, FAO 10.25 - 10.35 Overview of Indian Council of Agricultural Research-Indian Institute of Millets Research and achievements by Mrs C Tara Satyavathi, Director, ICAR-IIMR 10.35 - 10.45 Overview of millet processing and the story of technology business incubation by Mr B Dayakar Rao, CEO Nutrihub & Principal Scientist, ICAR-IIMR 10.45 - 10.55 Celebration of International Year of millets in India by Mrs Shubha Thakur, Additional-Secretary, DAFW 10.55 - 11.05 Millets in One District One Product: India’s story of millet promotion by Mr Minhaj Alam, IAS, Addl Secretary, MoFPI 11.05 - 11.15 Bowl of Growth program by Mr Mijanur Rahman, R&D Senior Director, PepsiCo India Holdings Pvt. Ltd. 11.15 - 11.25 General discussion 11.25 - 11.30 Closing remarks by Mr TR Sharma, Deputy Director-General, Crop Sciences, ICAR Moderator: Mr Hafiz Muminjanov, Global Coordinator of the OCOP Initiative, and Technical Advisor, Plant Production and Protection Division (NSP), FAO. Read more about the webinar HERE<https://www.fao.org/one-country-one-priority-product/news-and-events/events…>. For more information, please contact: OCOP(a)fao.org<mailto:OCOP@fao.org>

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USDA WIC now lists sorghum, millet & teff
by Don Osborn 13 Apr '24

13 Apr '24

Sorghum, "millet," and teff are now listed among the whole grain options covered by the U.S. Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). This is part of a wider change in WIC's list of eligible foods, that has been under discussion since November 2022. WIC is a Federal program administered by the USDA Food and Nutrition Service, and state-level agencies, for healthcare and nutrition of low-income pregnant women, breastfeeding women, and children under the age of five. "Millet" in the list is not given a precision that we are aware of. In the U.S., as we know, this term is commonly used to refer to proso millet, which is a significant crop in the High Plains. However, the term also covers the range of small grains surnamed "millet," which would represent an even larger expansion of the list of eligible whole grains under WIC. This is a very positive development, both for the health and nutrition of eligible recipients, and for growers and processors of sorghum, proso millet, and teff in the U.S. And in the bigger picture, it's another step ahead for millets in North America. For more info: * "WIC Food Packages - Regulatory Requirements for WIC-Eligible Foods," USDA, 10 Apr 2024 (look under "Types of Whole Wheat Bread, Whole Grain Bread, and Other Whole Grains") https://www.fns.usda.gov/wic/food-packages/regulatory-requirements * "WIC is changing in 2024. Here's what to expect," by Adrienne Crezo, Center for Science in the Public Interest, 10 Apr 2024 https://www.cspinet.org/cspi-news/wic-changing-2024-heres-what-expect * "Sorghum Joins WIC National Food Package: USCP Celebrates Enhanced Nutrition Accessibility for Children in Expanded Offerings," United Sorghum Checkoff Program (press release), 11 Apr 2024 https://www.sorghumcheckoff.com/press-releases/sorghum-joins-wic-national-f… * "Proposals would expand WIC whole grain options," by Jeff Gelski, Baking Business, 25 Nov. 2022 https://www.bakingbusiness.com/articles/57884-proposals-would-expand-wic-wh… * WIC, Wikipedia https://en.wikipedia.org/wiki/WIC Thanks to our friend and Director of Nutrition & Food Innovation at Sorghum Checkoff, Lanier Dabruzzi, MS, RD, LD, whose posting of the USCP press release (link above) brought this to our attention. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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"The Growth and Utilization of Foxtail Millet" (1917 article)
by Don Osborn 01 Apr '24

01 Apr '24

Since I was a bit behind with the foxtail millet "millet-of-the-month" post, I might as well follow up with a century-old article about this grain. This piece was apparently syndicated, appearing in several local papers in the US around 1917. I found it interesting. You may judge how well it holds up after all this time. This particular version came from a paper in Lancaster, PA, accessed via Newspapers.com./1 An image is attached, and the text from a surprisingly good OCR (which I quickly corrected) follows below. The author, Harry N. Vinall, wrote a number of crop bulletins,/2 of which one of them with the same title as this article goes into more depth on the subject./3 Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance Notes: 1. "Growth and Utilization of Foxtail Millet," by H.N, Vinall, Lancaster Intelligencer, 27 June 1917, p. 8 https://www.newspapers.com/article/lancaster-intelligencer-growth-utiliza/1… 2. https://onlinebooks.library.upenn.edu/webbin/book/lookupname?key=Vinall%2C%… 3. https://catalog.hathitrust.org/Record/101804274 ----------------------- THE GROWTH AND UTILIZATION OF FOXTAIL MILLET By H. N. VINALL The name millet is applied to a number of cultivated annual grasses, some of which are used largely as forage crops and others as cereals; most of them, however, are used either for forage or for grain, according to the needs of the growers. In the United all except for the broomcorn millet are used almost exclusively for forage purposes, but in Africa, India, China, Korea, Japan, and Russia the millets are grown extensively for human food. In China the broomcorn and foxtail millets are most common, and the grain, after being cleaned and hulled, is crushed and cooked as a porridge, much as certain breakfast foods are used in America. In India, pearl millet, which is grown there under the native name of bajra is the most important millet. Korea and Japan produce considerable proso and foxtail millet, and the latter country also devotes a considerable acreage to barnyard millet, which is grown there almost entirely for its seed; but the millet crop is of minor importance in these countries, as it is in Europe, where it is not cultivated extensively except in the Mediterranean region and in Russia. Much proso or broomcorn millet is produced in Russia, especially in the southeastern provinces. Millet is one of the oldest of cultivated crops. Its planting has been mentioned in Chinese records as being part of a religious ceremony carried out by the Chinese emperor as early as 2700 B. C. Probably native in southern Asia, its culture spread from there westward to Europe at an early date. In 1849 a distribution of millet German Millet. seed was made by the United States Patent Office, and in 1888 millet had become a rather important crop in the central states, where it was found better adapted than along the Atlantic coast. By 1899 over 74 per cent of the total acreage of millet was found in the north-central states. Kansas, with 349,906 acres, led all the states, and produced an average of 1.9 tons of millet hay per acre, against an average of 1.6 tons per acre for the whole United States. According to the thirteenth census, Kansas was still first in millet production, the leading states ranking in the following order: Kansas, Missouri, Texas, Nebraska, North Dakota, Tennessee, and Oklahoma. To succeed well, millet must have warm weather during the growing season. It does not grow well at high altitudes or in other localities where cold weather prevails during the summer months. Notwithstanding this preference for warm weather, millet is grown successfully in our most northern states, especially those in the Great Plains region, because in those states the summers, though short, are hot. Millet, as it matures quickly, can be planted and harvested during these summer months. The long days prevailing in this latitude provide plenty of sunshine, and thus a less period of time is required for maturing the crop. The longer seasoned varieties, like German and Turkestan, can be grown successfully only in the central or southern states. Millet does best in localities which have a fairly abundant rainfall. Many writers have referred to the millets as drought-resistant crops, and they do have a low water requirement, but they lack the ability to recover after being injured by a period of drought. This ability to recover from drought injury is very pronounced in the sorghums, but the millets succeed in localities subject to drought almost entirely through their ability to escape periods of acute drought on account of their short growing season. Millet is usually one of the first crops to show the effect of a drought, mainly because of its shallow root system. A rich, loose, loamy soil is best for millet. Plenty of humus is advantageous, and for this reason millet is often planted on newly turned grass sod. It is a good crop for such situations also, because it seems to aid in disintegrating the sod. Good drainage is essential. Millet is grown chiefly as a catch crop and is not important as a constituent in a regular cropping system. Most farmers use it to overcome an expected shortage in their hay supply or to occupy a field which would otherwise be idle on account of the failure of a regular crop or because climatic conditions have prevented the seeding of such a crop. Millet is admirably suited to such use because of its short season of growth and the ease and certainty of obtaining a stand. The plant is also adapted to a wide range both of soils and of climates. Large yields are not obtained either on poor soils or in dry climates, but millet has been found to make a heavier yield under such conditions than most other hay crops. The strongest competitor of millet which has yet been found is Sudan grass, which promises to replace millet in many localities as a catch crop, so that a further decrease in the acreage of millet is to be expected. The quality of Sudan grass hay is superior to that of millet, and its yields under comparable conditions are nearly always larger, but the growing season is a trifle longer than that required by either Common or Hungarian millet. Foxtail millet is used to some extent as a soiling crop, but it is not as well suited for this purpose as the sorghums and some of the small grains. Pearl millet is better for use as a green feed than the foxtail millets, because of its larger yield and its ability to make a second growth after being cut down; and both pearl millet and barnyard millet are better silage crops than foxtail millet, because of their larger yields and greater succulence. Foxtail millet has never been utilized to any great extent as a grain crop in the United States. In China and certain other parts of Asia, as was stated in the introduction, it is used more or less as human food. So long as wheat can be produced in the United States as abundantly and cheaply as at present little millet will be grown for human food. --

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Re: [Collab] Collab Digest, Vol 26, Issue 6
by Gary Wietgrefe 01 Apr '24

01 Apr '24

Don, I appreciated your reply to the WSJ. Ignoring the article would confirm the premise. As David suggested, millet is a rice alternative, just like bulgar wheat. When millet reaches the U.S. food market share of bulgar wheat, millet needs to step up to the share of pearl barley, rye (breads), oats (rolled, meal, milk), then millet would be on its way to reaching the share of durum wheat, and etcetera...just like other grains are trying to get to millet's market share of wild birdfeed. Today's closing ceremony of International Year of Millets proved increased awareness of millets worldwide with speakers from Algeria, Australia, and Minnesota, plus the expected substantial representation of India and central Africa. It didn't just happen. India and the U.N. took the lead highlighting millet uses through news media. As suggested with waxy, someone, likely this group, needs to take the lead with U.S. millet news articles. It is not enough to just respond when some entity, as unlikely as the WSJ, randomly gives millet a bit of recognition....Gary Wietgrefe On Fri, Mar 29, 2024 at 6:01 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: Reply to WSJ article on "millet" having "no taste" > (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Thu, 28 Mar 2024 09:06:41 -0400 > From: Don Osborn <don(a)milletsalliance.org> > To: "Brenner, David (CTR) - REE-ARS" <david.brenner(a)usda.gov> > Cc: Joni Kindwall-Moore <joni(a)snacktivistfoods.com>, > "collab(a)lists.millets2023.space" <collab(a)lists.millets2023.space> > Subject: Re: [Collab] Reply to WSJ article on "millet" having "no > taste" > Message-ID: > <CA+RHibXPTUq= > jwGGkyV9a3a2R1b2yS4xkmWJpkAAA21iXHuLqQ(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > Thank you for your replies, > > Joni, the article does seem to be an outlier, which is not to suggest that > all coverage on millets has to be the same or uniformly positive. But here > I get the sense that the object was to find some catchy juxtaposition (per > clickbait, as you put it). It missed on some fundamentals, as I see it - > namely: omission of mention of the International Year of Millets; no a > clear indication that the authors understood that "millet" is not one > thing, culinarily; and no delving into the premise of "no taste." A more > productive angle, if they wanted to focus on the matter of flavors of > millets, might have been to ask if taste might be a factor in the decline > of popularity of millets relative to major cereal grains in India (since > that country was the setting for the effort we are reviewing), and if it > might be a factor in their revival. Not sure that would have worked either, > but it might have been more thought provoking. > > This short feature article does not seem to have had much play in any media > space, so it may not be helpful to write a formal reply. On the other hand, > it might be worth cultivating relations with food writers at the WSJ and > other news organizations. It's good that millets (even if just "millet") > got some recognition in this paper - has it run any straight news pieces on > millets or the IYM?. Maybe an invitation rather than a rebuttal would yield > a better harvest? > > David, I actually have a waxy (glutinous [not glutEn as we know], or > "sticky") proso millet in my kitchen. I've only used it as a grain > component in a stew, with the thought that its physical qualities help make > the sauce part more viscous (I'm more of a food hacker than a cook, but the > resulta aren;t bad. My impression generally is that the flavor isn't > significantly different. In the case of rice, for me, sticky rice is > comfortably in the range of rice flavors. If you have a market specializing > in Chinese foods, it should be easy to find sticky ("nuo") millets: proso > ("da-hwang-mi") or foxtail ("xiao-mi"). > > Regarding flavors of millets generally, I'd still like to see some "blind" > taste tests. Is there enough of a millets constituency at Iowa State to > arrange such a thing, say this fall? > > Best to all, > > Don > > DO, EL, MI, US > NAMA > > > On Mon, Mar 25, 2024 at 11:29?AM Brenner, David (CTR) - REE-ARS < > david.brenner(a)usda.gov> wrote: > > > If this were a taste race with rice some millets could win placing near > > bulgar wheat. I would like to enter waxy versions of millets in the same > > race, but I have never tasted them, so I just guess they are wonderful. > > Cooks make whole-plate compositions, as Don says. For example, we still > > have vanilla ice cream even though chocolate ice cream and sherbert are > > available. David Brenner > > > > ------------------------------ > > *From:* Collab <collab-bounces(a)lists.millets2023.space> on behalf of > Joni > > Kindwall-Moore <joni(a)snacktivistfoods.com> > > *Sent:* Monday, March 25, 2024 9:30 AM > > *To:* Don Osborn <don(a)milletsalliance.org> > > *Cc:* collab(a)lists.millets2023.space <collab(a)lists.millets2023.space> > > *Subject:* [External Email]Re: [Collab] Reply to WSJ article on "millet" > > having "no taste" > > > > [External Email] > > If this message comes from an *unexpected sender* or references a > *vague/unexpected > > topic;* > > Use caution before clicking links or opening attachments. > > Please send any concerns or suspicious messages to: Spam.Abuse(a)usda.gov > > Yes, it was clear that it was just a 'click bait' silly article for the > > reasons you mentioned above Don. What a wasted of journalism space. We > > should write a rebuttal and approach the WSJ with it. > > > > On Sun, Mar 24, 2024 at 8:04?PM Don Osborn <don(a)milletsalliance.org> > > wrote: > > > > Here is my reply to the Wall Street Journal article that characterised > > "millet" as a "superfood" with "no taste." Thank you again to Prof. > Dipak > > Santra for enabling us to access the full article. Thanks also to Gary > > Wietgrefe for his take on this issue, which I used in the third ("So > > what?") question I raised. This was posted to LinkedIn on Friday 3/22. > DO > > > > > > The Wall Street Journal ran a feature article last fall that was less > than > > favorable about hashtag#millets from the perspective of hashtag#flavor - > > "It?s the World?s Hot New Superfood. The Snag: It ?Has No Taste.?"* > > Although the authors cover some useful points - and one is never upset to > > see more discussion about millets - I'd like to engage with the premise > of > > "no taste." To do so I'll pose three questions: What are we talking > about? > > What are we expecting? & So what? > > > > First, however, wanted to express surprise that no reference was made in > > the article to the larger context of Indian P.M. Narenda Modi's interest > in > > these grains, namely, the International Year of Millets (2023). How could > > the authors and the WSJ editors fail to mention this observance, the > > promotion of which has been a major project of P.M. Modi's government, > and > > which was ongoing at the time of publication? > > > > My three questions about the article's premise that millets have no > taste, > > and thoughts about them, follow: > > 1. What are we talking about? The article is one of those which uses the > > singular "millet" throughout, and this generally raises the question of > > whether the authors are referring to (a) one specific kind of millet, > being > > unaware of other kinds, or rather (b) all kinds of millets, seen as > having > > the same characteristics. In this case, I'll assume that the authors > (Shan > > Li and Rajesh Roy) are aware of the plurality of millets, but for > whatever > > reason, treat them as so similar as to present as one thing in foods (b). > > > > In fact, millets are not the same. Personally I found this out years ago > > when buying one "millet" thinking it was another, and finding out that > the > > taste was totally different. Today, some millets like proso and fonio are > > described as having a slightly "nutty" flavor (this adjective is > admittedly > > overused), although I've also seen proso once compared to roasted corn > (not > > sure I'd agree, but it's clearly not without taste). Others, like little, > > kodo, barnyard, are flatter in taste, closer to rice. One author > described > > finger millet as having a chocolatey flavor. Pearl millet has yet another > > flavor, which I find unique. > > > > 2. What are we expecting? Grains in general have subtle flavors, and > > millets are no exception. They bring notes and textures to a dish or > > confection, as well as bulk (esp. in high-starch diets), but aren't there > > to dominate. Even bread, typically built around wheat flour, includes a > few > > or even many other ingredients - and then is eaten as a side or with a > > spread. > > > > 3. So what if they did have "no taste"? Who normally eats a grain without > > accompaniment of some sort? Even if a millet is perceived as being bland, > > I'd argue that the issue is what combinations work best with it. Food > > cultures of Asia and Africa may be well-established in this respect, but > > there is opportunity to experiment further everywhere - and that's the > key > > message I'd propose at this point. > > > > * WSJ, 20 Oct 2023 > > > https://www.wsj.com/world/asia/supergrain-millet-healthy-india-modi-2cc8b9d4 > > > > > > Don Osborn, PhD > > (East Lansing, MI, US) > > North American Millets Alliance > > > > > > -- > > Collab mailing list > > Collab(a)lists.millets2023.space > > https://lists.millets2023.space/mailman/listinfo/collab > > > > > > > > > > > > This electronic message contains information generated by the USDA solely > > for the intended recipients. Any unauthorized interception of this > message > > or the use or disclosure of the information it contains may violate the > law > > and subject the violator to civil or criminal penalties. If you believe > you > > have received this message in error, please notify the sender and delete > > the email immediately. > > >

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Foxtail millet - March millet-of-the-month
by Don Osborn 31 Mar '24

31 Mar '24

Foxtail millet (Setaria italica) is our "millet-of-the-month" for March again in 2024. It is the second most cultivated of the millets (or third, counting sorghum). It is grown for grain mostly in Asia (esp. China & India). In North America it is mainly grown for hay or cover crop, but imported foxtail grain for human consumption can be found in Asian food markets or onlne. Three items about this millet may be of interest: * "All About Foxtail Millet: 3 Tips for Cooking With Foxtail Millet," MasterClass.com, 7 June 2021 https://www.masterclass.com/articles/foxtail-millet-guide (A quick and to-the-point intro with some basics, this could be a template for other millets) * Singh, R.K., Muthamilarasan, M., Prasad, M. (2017). "Foxtail Millet: An Introduction." In: Prasad, M. (eds) The Foxtail Millet Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-319-65617-5_1 or https://www.researchgate.net/publication/320536530_Foxtail_Millet_An_Introd… (So you want more than a Wikipedia article? This introductory chapter from a book on foxtail millet has a lot of information.) * González-Rabanal, B., Marín-Arroyo, A.B., Cristiani, E. et al. (2022) "The arrival of millets to the Atlantic coast of northern Iberia." Scientific Reports 12, 18589 (2022). https://doi.org/10.1038/s41598-022-23227-4 (Evidence from the western end of Eurasia about ancient cultivation of foxtail and proso millets that came from East Asia. Millets are really ancient crops, with foxtail millet being perhaps the oldest.) In the attached image, the left hand part was seen on two sites: https://www.chenabgourmet.com/youll-never-believe-how-millets-can-save-the-… & https://agronfoodprocessing.com/from-farm-to-table-the-journey-of-millets-i… . The right hand part is a stock photo. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Reply to WSJ article on "millet" having "no taste"
by Don Osborn 28 Mar '24

28 Mar '24

Here is my reply to the Wall Street Journal article that characterised "millet" as a "superfood" with "no taste." Thank you again to Prof. Dipak Santra for enabling us to access the full article. Thanks also to Gary Wietgrefe for his take on this issue, which I used in the third ("So what?") question I raised. This was posted to LinkedIn on Friday 3/22. DO The Wall Street Journal ran a feature article last fall that was less than favorable about hashtag#millets from the perspective of hashtag#flavor - "It’s the World’s Hot New Superfood. The Snag: It ‘Has No Taste.’"* Although the authors cover some useful points - and one is never upset to see more discussion about millets - I'd like to engage with the premise of "no taste." To do so I'll pose three questions: What are we talking about? What are we expecting? & So what? First, however, wanted to express surprise that no reference was made in the article to the larger context of Indian P.M. Narenda Modi's interest in these grains, namely, the International Year of Millets (2023). How could the authors and the WSJ editors fail to mention this observance, the promotion of which has been a major project of P.M. Modi's government, and which was ongoing at the time of publication? My three questions about the article's premise that millets have no taste, and thoughts about them, follow: 1. What are we talking about? The article is one of those which uses the singular "millet" throughout, and this generally raises the question of whether the authors are referring to (a) one specific kind of millet, being unaware of other kinds, or rather (b) all kinds of millets, seen as having the same characteristics. In this case, I'll assume that the authors (Shan Li and Rajesh Roy) are aware of the plurality of millets, but for whatever reason, treat them as so similar as to present as one thing in foods (b). In fact, millets are not the same. Personally I found this out years ago when buying one "millet" thinking it was another, and finding out that the taste was totally different. Today, some millets like proso and fonio are described as having a slightly "nutty" flavor (this adjective is admittedly overused), although I've also seen proso once compared to roasted corn (not sure I'd agree, but it's clearly not without taste). Others, like little, kodo, barnyard, are flatter in taste, closer to rice. One author described finger millet as having a chocolatey flavor. Pearl millet has yet another flavor, which I find unique. 2. What are we expecting? Grains in general have subtle flavors, and millets are no exception. They bring notes and textures to a dish or confection, as well as bulk (esp. in high-starch diets), but aren't there to dominate. Even bread, typically built around wheat flour, includes a few or even many other ingredients - and then is eaten as a side or with a spread. 3. So what if they did have "no taste"? Who normally eats a grain without accompaniment of some sort? Even if a millet is perceived as being bland, I'd argue that the issue is what combinations work best with it. Food cultures of Asia and Africa may be well-established in this respect, but there is opportunity to experiment further everywhere - and that's the key message I'd propose at this point. * WSJ, 20 Oct 2023 https://www.wsj.com/world/asia/supergrain-millet-healthy-india-modi-2cc8b9d4 Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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