- Collab - lists.millets2023.space

Millets triangle - new draft presentation
by Don Osborn 28 Jul '23

28 Jul '23

A while back, I introduced the “millets triangle” - a graphic intended to facilitate communication about the diversity of millets. Attached FYI, is a slide presentation (PDF of a PowerPoint) explaining the concept. The “more examples” section needs to be expanded. I’d intended to do some more work on it before releasing, but pushed this out today in its current form as part of a response to an inquiry. So it’s also a good time to share it with you all on the list. Your feedback and constructive criticisms are invited. Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

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Millets Webinar updates: Video of 7th & info on 8th
by Don Osborn 25 Jul '23

25 Jul '23

Some updates about the Millets Webinars: 1) The recording of our 7th Millets Webinar (19 July 2023), which included presentations on nutritional aspects of millets, from Lanier Dabruzzi, MS, RD, LD and Kelly LeBlanc, MLA, RD, LDN, is available at: https://youtu.be/RBOWRRLLyeo As before, links to recordings of all past Millets Webinars are accessible at: https://www.youtube.com/playlist?list=PLy7IvZCKUBap-6AaoCjPSFTMMq772t_Yb 2) Our 8th Millets Webinar, on Wed. 16 August at 5 pm EDT, will be on millet products (except for beverages, which will be the focus in September). More details forthcoming! 3) Here FYI are the 9th thru 12th Millets Webinars, all on the 3rd Wednesday of each month at 5 pm Eastern time Sep. 20 - Drink up! Millet beverages, alcoholic and non-alcoholic Oct. 18 - More than small change: Millets in community and economic development Nov. 15 - Not just for the birds: Millets and animal farming Dec. 20 - Innovations in millets: A food systems approach January, 2024 (tentative) - Retrospective on IYM and look forward for NAMA and millets in North America DO, EL, MI, US NAMA

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Proso millet dehulling bottleneck? (Re: Developing cover crops into grain crops in the US PNW)
by Don Osborn 18 Jul '23

18 Jul '23

Thanks, Joni, for raising this issue of lack of facilities for dehulling proso millet in your region. Why is it that the larger operations can't or won't take on dehulling more millet? Limited capacity prioritized for other customers? Contractual limitations? If I recall correctly, you once mentioned that the nearest facilities for dehulling that you'd have access to were further east in the US (Ohio?). Obviously it would be expensive to ship proso around the country for one step in the sequence of processing it. Don DO, EL, MI, US NAMA On Mon, Jul 17, 2023 at 11:52 AM Joni Kindwall-Moore < joni(a)snacktivistfoods.com> wrote: > Thanks, Don! > We are still without a regional dehulling facility and the big guys don't > dehull for emerging brands like Snacktivist, unfortunately, so this is > proving to be the biggest barrier for the project and for me personally, as > a brand that is building tech and ESG connected "Grain-chains". It is > frustrating as we have lots of millet in bins, trucks, and silos, we have > buyers for the dehulled millet but nowhere to get it done. > > >> [ . . . ] > >

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Millets Market Projections
by Joni Kindwall-Moore 17 Jul '23

17 Jul '23

Hello Millets Community, we are compiling some economic data about the millet industry and looking for formal reports that can help us quantify economic value and compound annual growth rate (CAGR). I am specifically looking to site this article ( https://acrobat.adobe.com/id/urn:aaid:sc:US:67aa41c7-0300-465c-bb84-81e7885…) have any of you in the industry compiled this data yet or have access to these market reports? 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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Developing cover crops into grain crops in the US PNW
by Don Osborn 17 Jul '23

17 Jul '23

Wanted to pass on info about a project in the state of Washington (US) called "Diversifying Northwestern fields and palates" Launched in 2021 with a 3-year timeline, its purpose is to identify varieties of, and develop markets for, two crops already grown there as cover crops, so as to permit growers to also grow them as cash crops. Thanks to our colleague Joni Kindwall-Moore for the links and info. (Any errors in the summary here are mine.) The two are proso millet (Panicum miliaceum) and the pseudo-cereal, buckwheat (Fagopyrum esculentum). From my reading of the project information (links below), these are often grown in crop rotations but cut before the grain/seed stage. The project page (on the Sustainable Food Systems Lab site) explains: "Diversified, sustainable, grain-based producers rely on rotational crops to optimize production. Buckwheat and proso millet are often used as cover crops, providing agronomic gains but no direct financial gains. With variety testing and regional market development, these crops have the potential to become cash crops, rather than just cover crops, in the Pacific Northwest." This concept seems very interesting in North American contexts generally, since a variety of millet species are grown in various subregions as cover crops. Add to that the fact that several of these are also grown for animal fodder, and one can assume that many farmers are familiar to varying degrees with planting millets, just not (yet) as grain crops. Obviously, one doesn't grow a crop without there being some kind of outlet or use for them, which is another reason why this project is an interesting model: It includes an explicit attention to food products and markets for them. The project is funded thru USDA SARE (Sustainable Agriculture Research and Education), the grant recipient is Washington State University, and the PI is Dr. Kevin Murphy (bcc'd). * SARE, Project overview: Diversifying Northwestern fields and palates https://projects.sare.org/sare_project/sw21-926/ * Sustainable Food Systems Lab, New Grains Northwest: Building regional markets from the grain up https://www.sustainableseedsystems.org/new-grains-nw.html Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

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7th Millets Webinar, Wed. 7/19/2023: Millets as nutrition powerhouses
by Don Osborn 15 Jul '23

15 Jul '23

Please join us for the 7th in our monthly Millets Webinar Series on Wednesday 19 July at 5 pm EDT. With the theme "Millets as nutrition powerhouses," it will feature presentations by two experts, followed by Q&A: - Lanier Dabruzzi, Director of Food Innovations & Institutional Markets, United Sorghum Checkoff Program, will focus on nutritional benefits of sorghum - Kelly LeBlanc, Vice President of Nutrition Programming, Oldways Preservation Trust (the organization that runs the Whole Grains Council), will discuss nutrition of millets more broadly One of the reasons for interest in millets is their favorable nutrition profiles. But what does this mean? This Webinar is an opportunity to delve into some of the reasons why millets can be part of a healthier diet. If you are not already registered for the Millets Webinar Series, you may sign up here: https://umsystem.zoom.us/meeting/register/tJctduutrTgoGNLZnrkxtUw614DEjAT3S… 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 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 (bcc's to the two presenters)

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Book: "Small Millet Grains The Superfoods in Human Diet" (2022)
by Don Osborn 10 Jul '23

10 Jul '23

Our next Millets Webinar, on July 19, will be on nutritional aspects of millets, and we'll have more on that shortly. On the same general subject, here is a recent edited volume on millets and nutrition that seems to be an important addition to the literature.: Sarita Srivastava, ed., *Small Millet Grains: The Superfoods in Human Diet*, Springer Nature, 2022. https://link.springer.com/book/10.1007/978-981-16-9306-9 (this webpage gives access to description of the book, and abstracts of its 8 chapters. I have not read the book yet, and find no reviews online, but pass on the publisher info in case of interest. This is an expensive volume, regardless of format. Check your library if interested, altho it may be held only by university or research libraries. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Re: [Collab] 1. Re: Collab Digest, Vol 18, Issue 13 (Gary Wietgrefe)
by Taguchi, Makiko (NSP) 10 Jul '23

10 Jul '23

Dear all, I have read the thread regarding Japanese millet and use of millets in Japan with much interest. I am not an expert on the subject but recently I have done some looking around and my understanding was that Japan mostly abandoned millets production during the Edo period (1603-1867) when the shogun used rice as the means for "tax payment" and basically forced the country to produce rice. Tomorrow we will have a webinar on the historical aspects of millets where Prof. Mikio Kimata, who is an expert on millets will be speaking about the history and use of millets in Japan. I hope many of you would be able to attend. FYI we are establishing a global millets community. It is on the Dgroups platform. I hope you can take part in that group also. Please go to https://dgroups.org/fao/millets If you have never been part of a Dgroup community, you will have to register. Best regards Makiko Taguchi Agricultural Officer Plant Production and Protection Division (NSP)<http://www.fao.org/agriculture/plant-production-and-protection/en/#_blank> Food and Agriculture Organization of the United Nations (FAO) Viale delle Terme di Caracalla, 00153 Rome, Italy Email: makiko.taguchi(a)fao.org Web: https://www.fao.org/plant-production-protection/en [cid:image003.png@01D9B308.544BE2F0]

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Two articles on parboiling millets
by Don Osborn 09 Jul '23

09 Jul '23

When looking for certain millets to purchase online recently, I found in some cases I had the option of raw or parboiled grains. Parboiling is a process of boiling and drying that I’ve heard of over the years, but which I never fully figured out. Turns out that the process has some notable effects on nutrients (mostly positive) and physical characteristics of grains (more resistant to breakage in processing). Of what I found in some quick online research, here are a couple of articles to pass on: one is general, and the other a more technical description of research on parboiled proso and pearl millets. For the second, I’ve included the abstract. Impact of Parboiling on the Quality of Millets, Food Infotech, April 7, 2022 : https://www.foodinfotech.com/the-impact-of-parboiling-on-the-quality-of-the… Pragyani Bora, Sanaa Ragaee, Massimo Marcone, “Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products,” Food Chemistry, Vol. 274, 2019, Pages 718-725, ISSN 0308-8146,https://doi.org/10.1016/j.foodchem.2018.09.010.https://www.scienc… Abstract: Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P < 0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (P < 0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14–17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI. Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

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Invitation: 2023 North American Sorghum & Millets Culinary Experience
by Don Osborn 07 Jul '23

07 Jul '23

Forwarding, FYI, along with request to share in your respective networks. This is an important event, in Grand Island, NE, on 25-26 Sept. l personally will be reaching out to some contacts this weekend about it. There is an image attached to the forwarded invitation. An article gives more info: https://norfolkdailynews.com/agriculture/culinary-experience-with-sorghum-s… To sign up as a presenter: https://www.signupgenius.com/go/10c084dabaa29a0f9c34-2023#/ <https://lm.facebook.com/l.php?u=https%3A%2F%2Fwww.signupgenius.com%2Fgo%2F1…> To register to attend, free (not presenting): https://www.eventbrite.com/e/2023-north-american-sorghum-and-millets-culina… DO, EL, MI, US NAMA ---------- Forwarded message --------- From: Sorghum United <sorghumunited(a)gmail.com> Date: Fri, Jul 7, 2023 at 2:00 PM Subject: Please Share - Invitation: 2023 North American Sorghum and Millets Culinary Experience To: Sorghum United <sorghumunited(a)gmail.com> Good afternoon. On behalf of Sorghum United I would like to invite you to the upcoming 2023 North American Sorghum and Millets Culinary Experience. Through this event, we hope to showcase the nutritional and health benefits of sorghum and millets in human diets, while also providing culinary learning opportunities for attendees. Please see the invitation below the signature block in this message. It would be of immense help of you could share this invitation in your networks. There are still demonstration/presentation times available. Thank you in advance for your assistance. And, we hope to see you in Grand Island in September! All the best, *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited(a)gmail.com [image: Invitation - Culinary Experience.png] -- *Nate Blum* Chief Executive Officer Sorghum United +1 402 802 1850 sorghumunited(a)gmail.com -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

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