- Collab - lists.millets2023.space

FYI: Release of the IYM Millets Recipe Book
by Don Osborn 31 Dec '23

31 Dec '23

Forwarding here FAO's announcement of release of the Millets Recipe Book. You may recall mention of the Chefs Challenge earlier this year - well, apparently recipes received in that event are included here. You'll find 23 recipes under four categories (starters, main dishes, snacks, and desserts), along with a good introduction that includes profiles of a dozen millets. Total length including front & back matter is 73 pages. Overall, this is a very nice production, showing the versatility of millets, and it responds to the question one often gets when discussing millets - "How do you cook them?" The only issue I noted is that some recipes call for "millet" or "millets" without saying which one to use - not a small matter considering the different taste of various millets, and possibly different cooking or baking characteristics. Anyway, check it out at the link given in the announcement below. DO, EL, MI, US NAMA ---------- Forwarded message --------- From: International-Year-Millets(a)fao.org <International-Year-Millets(a)fao.org > Date: Fri, Dec 29, 2023 at 5:51 AM Subject: [millets] IYM Millets Recipe Book To: Millets <millets(a)dgroups.org> RICH IN HERITAGE, FULL OF POTENTIAL. International Year of Millets 2023 It is with great pleasure that we announced the release of the Millets Recipe Book! Celebrating the IYM 2023, FAO has featured traditional and innovative millet recipes from the Global Chefs Challenge< https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en> by chefs and hobby cooks across the world in this Millets recipe book, highlighting the incredible versatility of these ancient grains, and offering culinary inspiration from unique millet creations. From starters to main courses, desserts and snacks, each recipe is a testament to the endless possibilities that millets can offer. Explore the Millets Recipe Book here: https://www.fao.org/documents/card/en/c/cc8019en available in Arabic, Chinese, French, Russian and Spanish and the web version here: https://www.fao.org/millets-2023/recipe-book/en. To further spread the word, we have also started the promotion on FAO's channels, including a teaser on Instagram< https://www.instagram.com/reel/CzbTiYeo3qq/?utm_source=ig_web_copy_link&igs…> and videos from some of the chefs. Feel free to share this exciting news with your networks and community. Let's make millets a delicious and sustainable part of our meals! When promoting the #IYM2023, make sure to use the official hashtags and material from the Trello Board< https://trello.com/b/QS57nGoh/international-year-of-millets-2023>, which is being populated each week with new social media material. Thank you for your continued support and for sharing this information within your networks. Our team is always available to discuss any ideas you have. Please visit the IYM website<https://www.fao.org/millets-2023/en> and for any queries write to International-Year-Millets(a)fao.org<mailto: International-Year-Millets(a)fao.org>. Best wishes for the next year and warm regards, The IYM Secretariat [image: Footer]

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Adlay or Job's tears: December millet-of-the-month
by Don Osborn 30 Dec '23

30 Dec '23

Adlay or Job's tears (Coix lacryma-jobi) is our millet-of-the-month in December. Adlay is native to southeast Asia (the name "adlay" is from the Cebuano language of the southern Philippines), and its cultivation and use have spread north and west in Asia. It is not to our knowledge grown at scale in North America, but there are growers who produce small quantities of seed in the US, some of whom use them as ornamentals of for crafts. Adlay is a tall plant, domesticated varieties of which apparently can be cultivated as a perennial in warm climates. It grows best in more humid settings. The seeds hang in a way that inspired botanist Carl Linnaeus to give it the specific Latin name that we have in English as "Job's tears.". The seeds of most varieties are larger than those of other grains considered millets, being roughly the size of a corn kernel, usually very pale in varieties cultivated for food, but in other varieties, can apparently be gray or reddish. Botanically, adlay is in the Andropogoneae "tribe," along with corn, sorghum, and the little-known Taiwan oil millet (more on the latter in another post). As a food it can be cooked as one would cook rice, or in soups. I personally just recently tried some and it's quite good. The flavor is a bit ricey, with its own character. You might see it in a market as "Chinese barley," but it is *not* closely related to true barley. Adlay is also used to make a tea, and brewed for an alcoholic beverage. Various parts of the plant have found uses in traditional medicine of several cultures, and the dried seeds of some varieties are also used as beads. The plant is sometimes grown as an ornamental. Here are a few links for more information: * General information ** https://en.wikipedia.org/wiki/Job%27s_tears ** https://www.britannica.com/plant/Jobs-tears ** https://www.cabidigitallibrary.org/doi/10.1079/cabicompendium.15648 * Culinary aspects of adlay ** https://www.101cookbooks.com/archives/jobs-tears-you-need-to-check-out-this… ** https://www.bonappetit.com/entertaining-style/trends-news/article/jobs-tear… ** https://youtu.be/lFJ9HZWOiKU * Adlay in the US ** https://davesgarden.com/guides/articles/view/1714 ** https://plants.ces.ncsu.edu/plants/coix-lacryma-jobi/ * Medicinal aspects of adlay ** https://www.webmd.com/vitamins/ai/ingredientmono-1164/jobs-tears ** https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942904/ * Ornamental uses of, and seeds for, adlay ** https://www.rareseeds.com/job-s-tears ** https://sowtrueseed.com/products/jobs-tears ** https://southernseedexchange.com/products/jobs-tears-10-seeds-gluten-free-g… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Millets Webinar updates: Video of 12th, thank you's, & look ahead
by Don Osborn 25 Dec '23

25 Dec '23

Dear all, 1) The recording of our 12th Millets Webinar (20 Dec. 2023), which included presentations on millets in food systems, from Dr. Kiruba Krishnaswamy and Joanna Kane-Potaka, is available at https://youtu.be/IRirCLQ7kqw This webinar was in effect a step back to look at millets in a larger context. And it concluded our 12-month series of monthly Millets Webinars during the International Year of Millets. 2) Joanna had wanted to show two short videos following her presentation, but time didn't permit. Here are links to those videos: * Smart Food Reality TV Show - Trailer (Kenya) https://youtu.be/7i-LB9DNgQM * Smart Food Culinary Challenge - Promo 1 | ICRISAT | GoK | MSRUAS (India) https://youtu.be/UCdlg3ccjfI 3) We would like to thank our friends at the University of Missouri for their support in making this idea of a year-long Webinar series a reality, and for their patience with our working through the schedule. Specifically, Dr. Rob Myers, with whom we first spoke about this webinar concept, Dr. Kiruba Krishnaswamy, who took on the coordination from the MU side, and Sophia Sapp, currently a student at MU, who handled logistics for us. Also thanks to Bethany Bedeker and Mercy Nani for their help early on, as well as some others who helped Sophia. 4) We would also like to thank the presenters, each of whom shared knowledge and insights that we wouldn't have benefited from otherwise. We also appreciate their patience with the occasional short notice(!). They include: Sujala Balaji; Prof. David Baltensperger; Nate Blum; Prof. Francesca Bray; David Brenner; Dr. Abed Chaudhury; Lanier Dabruzzi; Juan I. Di Salvo,; Dr. Amrita Hazra; Joanna Kane-Potaka; Chef Nazim Khan; Dr. Kiruba Krishnaswamy; Kelly LeBlanc; Tristaun LeClaire; Dr. Laurajean Lewis; Dr. Rob Myers (twice); Garen Nightengale; Dr. Daniel Packer; Tapas Chandra Roy; Caroline Sluyter; Twila Soles; Chef Pierre Thiam; and Gary Wietgrefe 5) As previously mentioned, we are planning for a special January 2024 Webinar retrospective on the IYM, and look forward for NAMA (and partners) and the future of millets in North America. Details forthcoming. 6) The year 2024 is shaping up to be an ambitious one with more work behind the scenes. The "second season" will not be quite as ambitious as the first in terms of number of episodes, but we are discussing a select number of panels on specific millets (such as proso millet) and key issues relating to millets in North America. {lease stay tuned for more information. On behalf of my NAMA co-founders Joni and Jonathon, please accept our best wishes for a Joyous Holiday Season, and a Happy New Year! Don - on behalf of the - North American Millets Alliance

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Fwd: For Immediate Release: Sorghum United, the North American Millets Alliance, the Daugherty Water for Food Global Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative
by Don Osborn 22 Dec '23

22 Dec '23

FYI… Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance ---------- Forwarded message --------- From: Sorghum United <sorghumunited(a)gmail.com> Date: Thu, Dec 21, 2023 at 4:36 PM Subject: For Immediate Release: Sorghum United, The North American Millets Alliance, the Daugherty Water for Food GLobal Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative To: Sorghum United <sorghumunited(a)gmail.com> Nate Blum Chief Executive Officer Sorghum United <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> 2500 West Cardwell Road <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> Lincoln, NE 68523 <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> +1 402 <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> 802 1850 sorghumunited(a)gmail.com www.sorghumunited.com *For Immediate Release: * *Thursday, December 21, 2023* Sorghum United, The North American Millets Alliance, the Daugherty Water for Food Global Institute, and the India Millets Initiative Announce Indo-U.S. Millets Initiative *Lincoln:* Sorghum United, The North American Millets Alliance (NAMA), the Daugherty Water for Food Global Institute and the India Millets Initiative announced the creation of the Indo-U.S. Millets Initiative. The initiative aims to expand awareness, markets development, and the exchange of knowledge for small, ancient grains between partners in India and the United <https://www.google.com/maps/search/United+%0D%0A+++%C2%A0+%0D%0A+++2500+Wes…> States, continuing the conversation begun by the United Nations and the International Year of Millets. The action further formalizes partnerships between these trans-continental organizations, building toward robust public and private sector relationships. “Sorghum United is excited to bring this partnership with Dr. Satyen Yadav’s team at the India Millets Initiative to the United States,” stated Sorghum United CEO Nate Blum. “Having the Indo-US. Millets Initiative located in Nebraska will provide an enviable opportunity for the exchange of knowledge between our native research, academic, private sector, and governmental institutions and partners in India.” “We must continue to find ways to grow enough food for our growing population while conserving our water resources. Through this cooperation, we hope to strengthen our collective ability to ensure global food and water security for all,” said Peter McCornick, executive director of the Daugherty Water for Food Global Institute at the University of Nebraska. “The India Millet Initiative has plans to promote Millets and Sorghum in North America and South America under the joint banner of Indo-U.S. Millet Initiative to bring all the stakeholders at one platform for a win-win-situation and address the entire value chain with transparency and traceability in the whole value chain and supply chain,” stated India Millet Initiative Chairman, Dr. Satyen Yadav. "Indo-U.S. collaboration on the Decade of Millets presents an exciting opportunity to build on complementary strengths in order to enhance the roles of millets, including sorghum, in sustainable agriculture, healthy food, and economic development,” stated Dr. Don Osborn, Co-founder of the North American Millets Initiative. To learn more about the collaborative partners, please visit: www.sorghumunited.com, www.indiamilletinitiative.org, www.waterforfood.nebraska.edu, and www.millets2023.space. *Sorghum United is an international non-governmental organization working for consumer and producer education, markets development, entrepreneurial empowerment and global food security in the sorghum and millets space* *Expression of Interest* (For International Collaboration in the Creation of the ‘Indo-U.S. Millets Initiative’ for Promotion, Education, and Markets Development for Sorghum and Millets of the Poaceae Family) Between *Sorghum United * *Lincoln Nebraska U.S.A.* And *The India Millet Initiative* *Noida, Delhi NCR, India* And *The North America Millets Alliance * *Michigan, Idaho, and California U.S.A.* And *The Daugherty Water for Food Global Institute* *(Specifically in the areas of water productivity, conservation, and greenhouse gas mitigation)* And This expression of interest was signed at the Office of Sorghum United in Lincoln, Nebraska U.S.A. on the 21st day of December 2023 between Nate Blum, CEO of Sorghum United, Dr. Satyen Yadav, Chairman of the India Millet Initiative, Dr. Don Osborn, Co-Founder of The North American Millets Alliance, and Dr. Chittaranjan Ray, Director of the Nebraska Water Center at the Daugherty Water for Food Global Institute. Sorghum United is a global non-profit grassroots organization comprised of stakeholders in various capacities within the sorghum and millets community. Sorghum United works to connect stakeholders globally, grow value-added markets in local and regional value chains, and provide consumer and producer education. The mission of the India Millet Initiative is to bring the maximum number of farmers, processors, buyers, aggregators, or any other stakeholders who believe in the promotion of millets and want to be part of the millet expansion program. North American Millets Alliance (NAMA) is a non-profit social-benefit initiative promoting millets as resilient crops and nutritious foods in the US and its neighbors. NAMA's current focus is enriching public understanding in this region about millets, their potential, and the people and organizations already working with one or more of them. We currently operate on a volunteer basis, and in collaboration with other organizations. The Daugherty Water for Food Global Institute at the University of Nebraska works to address the global challenge of achieving food security with less stress on water resources through water management in agricultural and food systems. Expression their Interest in the Following Efforts: *This Expression of Interest will have the following major objectives to be achieved through mutual support and cooperation:* 1) To strengthen Indo-U.S. organizational relationships in hopes of facilitating the exchange of ideas, student opportunities, research, trade, and meaningful governmental and private sector interactions. 2) To create opportunities for the promotion of sorghum and millets in value-added food, fuel, and fiber applications for North American consumers and industrial audiences. 3) To co-facilitate international educational events, online and in-person, within the context of producer and entrepreneurial education about the production and processing of sorghum and millets under the auspices of the Decade of Millets. 4) To promote global water and soil conservation and food security measures leveraging drought- tolerant grains such as sorghum and millets 5) To advocate for federal and state policies within the U.S.A. and India that favor the production of sorghum and millets in diversified cropping systems and small and medium business creation for sustainable ancient-grain-based products. Each of the Signatories below represents and warrants that he or she is authorized to express their intents on behalf of the party for whom he or she signs, and that no further authority or execution by any other person for such party is necessary with a focus on plant breeding, agronomy, value addition, research, and policy. -- *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited(a)gmail.com

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Rubisco
by Joni Kindwall-Moore 18 Dec '23

18 Dec '23

Hello everyone, has anyone seen any studies on Rubisco levels in the leaves of sorghum and millets? Thanks Joni *Joni Kindwall-Moore BSN-RN, BA* Founder, CEO, Innovator, Mother, Nurse, Activist *P: 406-334-1608* *www.snacktivistfoods.com <http://www.snacktivistfoods.com/>* *Scan this QR code to experience the Snacktivist Nation! *

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

18 Dec '23

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

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Invitation to Webinar: Millet processing and progress on understanding pearl millet rancidity
by ALUOCH, Marion (CIMMYT-Kenya) 16 Dec '23

16 Dec '23

[cid:image001.jpg@01DA1E25.B75AB7D0]<https://us06web.zoom.us/webinar/register/WN_tTcvxuSyQASHhpR4uDVUhw> Dear Colleague, As part of the Dryland Crops Program webinar series on the International Year of Millets, CIMMYT invites you to an upcoming webinar on Millet processing and progress on understanding pearl millet rancidity on Tuesday, December 5, 2023, from 3:00-4:00 pm East Africa Time. Our speakers will explore the dynamic and innovative world of millet processing and decoding pearl millet rancidity. To be part of this informative session, please register here: Millet processing and progress on understanding pearl millet rancidity.<https://us06web.zoom.us/webinar/register/WN_tTcvxuSyQASHhpR4uDVUhw> We look forward to your participation. Regards, Marion Aluoch | Communications Officer-Drylands Crop Program CIMMYT-Kenya tel: +254 20 722 4477 skype: marionveraaluoch cel: +254 (0) 704312559 website<http://www.cimmyt.org/en/> | twitter<https://twitter.com/cimmyt> | facebook<https://www.facebook.com/CIMMYT> | linkedin<https://www.linkedin.com/company/cimmyt> | flickr<https://www.flickr.com/photos/cimmyt/> | youtube<https://www.youtube.com/user/CIMMYTint> [cid:image002.jpg@01DA1E25.B75AB7D0] This e-mail may contain confidential and/or privileged information from CIMMYT and/or its collaborators. Unless explicitly allowed in writing by an authorized representative, any use, reproduction, storage, retransmission or unauthorized disclosure of such information, whether in part or in whole, is hereby forbidden. If you are not the intended recipient of this e-mail, please notify the sender and delete it immediately.

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

15 Dec '23

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

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

07 Dec '23

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

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

06 Dec '23

Since January 2024 is planned for proso, I thought the group would be interested in a 2:35 minute YouTube video I released last Friday. Though we keep encouraging millet use, there really is not much information out there on how and why to put millet into a crop rotation. This quick video, my eighth on millets, tells how to put proso into a wheat/millet/soybean or field pea rotation....Gary Wietgrefe https://youtu.be/5Pot-TWiB6o?si=cOrHSZcq4a4UXYLT On Fri, Dec 1, 2023 at 5:07 AM <collab-request(a)lists.millets2023.space> wrote: > Send Collab mailing list submissions to > collab(a)lists.millets2023.space > > To subscribe or unsubscribe via the World Wide Web, visit > https://lists.millets2023.space/mailman/listinfo/collab > or, via email, send a message with subject or body 'help' to > collab-request(a)lists.millets2023.space > > You can reach the person managing the list at > collab-owner(a)lists.millets2023.space > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Collab digest..." > > > Today's Topics: > > 1. Re: Teff: November millet-of-the-month (Don Osborn) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Thu, 30 Nov 2023 18:53:19 -0500 > From: Don Osborn <don(a)milletsalliance.org> > To: collab(a)lists.millets2023.space > Subject: Re: [Collab] Teff: November millet-of-the-month > Message-ID: > <CA+RHibVWmcLX-Ugpn=N_Bv9z= > 4Lop4amWcTHF4t_n12PqQXzMw(a)mail.gmail.com> > Content-Type: text/plain; charset="utf-8" > > Quick addendum - November in the Whole Grains Council's "Grain of the > Month" calendar has "Millet(s) and teff" listed. See: > > https://wholegrainscouncil.org/whole-grains-101/grain-month-calendar/millet… > > Their grain calendar was one of the inspirations for our "Millet of the > Month" calendar, and these overlap in June with sorghum, and this month > with teff. NAMA of course expands "millets" across the whole year. > > Here again is the current millet of the month calendar. For 2024. there has > been a suggestion to move little millet to February, so that the Panicum > species of millets would be in adjacent months. If you have any suggestions > regarding this ordering, please let us know. > > Jan., proso millet, Panicum miliaceum > Feb., finger millet, Eleusine coracana > Mar., foxtail millet, Setaria italica > Apr., pearl millet, Pennisetum glaucum > May, fonio, Digitaria spp. > June, sorghum, Sorghum bicolor > July, barnyard millet, Echinochloa spp. > Aug., little millet, Panicum sumatrense (plus P. hirticaule, sometimes > called Sonoran millet) > Sep., browntop & Guinea, Brachiaria spp. > Oct., kodo millet, Paspalum scrobiculatum > Nov., teff, Eragrostis tef > Dec., adlay/Job?s Tears, Coix lacryma-jobi > > DO, EL, MI, US > NAMA > > > On Tue, Nov 28, 2023 at 10:27?PM Don Osborn <don(a)milletsalliance.org> > wrote: > > > Teff (Eragrostis tef) is our millet-of-the-month in November. Teff is > > native to the Horn of Africa, and a staple in that region - often eaten > in > > the form of injera bread, made with fermented teff flour. > > > > Ninety percent or more of grain teff is grown in Ethiopia. However > > interest in this grain has led to its being grown in other regions, > > including in North America (certain parts of the US, the northwest in > > particular it seems). Some teff is exported from Ethiopia, but most of > what > > one sees in some US groceries is grown domestically (Maskal, Bob's Red > > Mill, Selam, Shiloh Farms, to name a few). Supposedly, Idaho is the > second > > largest producer of grain teff in the world. > > > > Brown teff seems more common, but there are lighter varieties too, > > generally called "ivory teff." The former has a somewhat more robust > > flavor, but the two apparently have different characteristics in baking. > > > > Teff has also become a popular forage crop in the US and Canada. It is > > grown for hay or grazing apparently in half the US states, although > > presumably on relatively small scales. > > > > Here are a few links for more information: > > * General information > > ** https://en.wikipedia.org/wiki/Teff > > ** https://www.britannica.com/plant/teff > > ** https://foodrevolution.org/blog/teff/ > > > > * Teff in the US > > ** > > > https://learningenglish.voanews.com/a/east-african-grain-teff-grows-in-popu… > > ** > > > https://boisedev.com/news/2022/09/09/whats-teff-idaho-second-highest-produc… > > > > * Culinary aspects of teff > > ** > > > https://creativeinmykitchen.com/all-about-teff-the-ancient-grain-gaining-po… > > ** https://www.thespruceeats.com/teff-gluten-free-whole-grain-3376844 > > > > * Forage > > ** > > > https://forages.osu.edu/sites/forages/files/imce/Teff%20for%20Forage%20Prod… > > > > * A perspective on teff in Ethiopia > > ** > > > https://theconversation.com/ethiopia-needs-to-improve-production-of-its-gol… > > > > > > > > Don Osborn, PhD > > (East Lansing, MI, US) > > North American Millets Alliance > > >

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