- Collab - lists.millets2023.space

Millets in the Pacific NW!
by Joni Kindwall-Moore 05 Jan '23

05 Jan '23

Here is a great write-up about proso growing programs in the Pacific NW! https://www.capitalpress.com/ag_sectors/grains/millet-momentum-northwest-re… -- Joni Kindwall-Moore BSN-RN, BA Founder, Innovator, Mother, Nurse, CEO, Activist *SNACKTIVIST INC* P: 406-334-1608 *www.snacktivistfoods.com <http://www.snacktivistfoods.com/>*

4 3

"Sorghum and Millet in Mexico" (2002)
by Don Osborn 24 Dec '22

24 Dec '22

Among other things, I've been looking for more information about millets and sorghum in Mexico - species, production, and uses, A while ago I came across a publication in English giving a useful overview of these crops in Mexico, even though it's already two decades old. I'll quote or summarize important points below, following the citation (with notes) and abstract: Williams-Alanís, Héctor, "Sorghum and Millet in Mexico," Chap. 75 (pp. 457-463) in John F. Leslie, ed. Sorghum and Millets Diseases (Iowa State Press, 2002) https://doi.org/10.1002/9780470384923.ch75 [NB- this is a compilation of articles presented at a 2000 conference, which was the third in a series on sorghum & millets diseases; there appears to also be a 2003 edition under the Wiley label, with 2008 date also seen; I'm working off a PDF of the 2002 ed. Héctor Williams-Alanís is or was a researcher at Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) in Mexico] ABSTRACT "Sorghum is one the most important crops in Mexico and is cultivated on the third largest area, after maize and dry beans. The area planted to sorghum and the amount of grain produced have generally increased over the last 40 years. Sorghum grain is used mainly for animal feed, but 44% of the national production is imported to satisfy annual demand. In contrast, millet is an almost unknown crop in Mexico. However, there are excellent prospects for millet production, primarily in arid and semi-arid regions. Any millet grain produced probably would be used to supplement sorghum in animal feeding, as millet has a higher nutritional value. Both sorghum and millet could be, but have not been, used for human food." SORGHUM (my notes, unless in quotes) "Sorghum was originally introduced to dry land regions of Mexico because of its drought tolerance. However, it has been adapted to all irrigated and dry land areas in the country." First publication about sorghum in Mexico was in 1882. "... sorghum production in Mexico began to be successful following the first use of hybrids in Texas in the late 1950s. After discovering the potential of these hybrids, farmers in both northern and central Mexico adopted them quickly. At the same time, there was great demand for grain sorghum by the livestock feed industry." "Sorghum research in Mexico has been partially responsible for one of the most successful episodes in Mexican agricultural history and is sometimes termed the 'Second Green Revolution.' Measured in terms of adoption and yield increments, sorghum has been more successful in Mexico than wheat, the major crop of the Green Revolution." List & brief explanations of constraints and problems in production of sorghum. Discussion of sorghum cultivation and uses by region of the country. Mexico is among the top 5 producers of sorghum in the world, accounting for 10% of total production, but at the same time it is also the biggest importer of sorghum, Sorghum accounts for the "third largest in cultivated area (1.8 million hectares) and the second largest in grain production (5.8 million tons per year)" "Forage sorghum is cultivated in 137,000 ha averaging 24.3 tons of forage per ha" (note that this area is <10% of the total under sorghum cultivation) "*Sorghum uses in Mexico*. Grain sorghum is used directly for animal feed and for feed manufacture. Sorghum grain comprises 60-80% of the total material in poultry and pork diets. Maize is more expensive than sorghum and is used primarily for human consumption and not for animal feed. The basic food commodities consumed by the Mexican people-eggs, milk, and beef-are all produced primarily with sorghum. An undetermined amount of grain sorghum is utilized as malt for beer production. Sorghum also may be used directly as human food in combination with maize to make tortillas." "*The future of sorghum in Mexico*. In recent years, Mexico has been increasing sorghum production. Drought, high temperature tolerance, and adaptation to diverse soil types make sorghum a good option for farmers. Sorghum’s future in Mexico is in rain fed regions where both the grain and the forage can be used in livestock production. The current high demand for grain sorghum by feed manufacturers requires importation of sorghum grain equivalent to 44% of national production. Research in sorghum breeding for drought tolerance and agronomic practices to conserve soil moisture are important for sorghum’s future in Mexico" MILLETS (my notes, unless in quotes) As with sorghum, there is a lot of information in this section, The author at various times refers to proso, foxtail, and pearl millets, and once to teff, but it is often not clear whether when referring to "millet," he means millets in general or a particular millet from among them. "Millet is an almost unknown crop in Mexico; however, it has great potential for establishment in the country because of the available climate(s). In the past, small areas of millet have been cultivated for grain, forage and bird seed. There are no statistics available on production area and yield for millets in Mexico." Research on millets in Mexico began about 1967, but has tended to be dispersed among different entities in various locations. "Several different millet species have been evaluated, including pearl millet (Pennisetum glaucum) and the minor millets - teff (Eragrostis tef), foxtail millet (Setaria italica), and proso millet (Panicum miliaceum)." Some discussion of specific research trials. Discussion of millets in northern and southern Mexico. Wrt forage, this finding"from northern Mexico is interesting: "Millet also has higher water, soil, and time efficiency than either maize or sorghum. Millet can produce almost a ton of protein per hectare in only 51 days, while maize and sorghum require twice this time. "*Human consumption*. *Millet bread*. Bread and cookies can be baked when flour from foxtail millet is mixed 15:85 mi1let:wheat. The composite flour yielded a bread with a volume and texture similar to that of whole wheat bread. Good quality cookies with a 40:60 millet:wheat composite flour. Both the bread and the cookies made with millet had good acceptance. "*Millet tortillas*. Maize tortillas are a staple food in Mexico. In 1983, the food technology laboratory at CIFAP Mexico (Centro de Investigaciones Forestales, Agrícolas y Pecuarias del Valle de México), evaluated millet grain as tortilla ingredient. Millet has excellent organoleptic characteristics when a 10:90 millet:corn composite flour is used to make tortillas. Tortillas made solely from minor millet grain by using a maize recipe had good appearance and taste. Millet grain is acceptable for human consumption due to its low tannin and phenol content." Mention of significance for Mexico of US research on millets. "*Future of Millet*. Millet has excellent prospects in Mexico, primarily in arid and semi-arid regions, and in areas with poor soils. The most important features for millet in Mexico are drought tolerance, early maturity, and adaptation to a variety of soil conditions. Millet grain can complement or replace sorghum in animal feed, and producing the grain locally would help to decrease the grain sorghum deficit in Mexico that requires the annual importation of ≥ 2.8 million tons of grain sorghum. Demand for millet also might increase when industry begins to exploit millet's increased nutritive value relative to sorghum." CONCLUSION (mine) I found this to be a great introductory article on millets and sorghum in Mexico. It is well referenced, and anyone doing research on this topic would likely find the sources of interest. Am assuming that any more detailed or extensive treatment of this topic (broadly or focused on specific crops) would be in Spanish. Any further info would be appreciated. That said, it was not easy to get a copy. I was able to scrounge up a PDF of what is apparently the first edition of the whole book compilation (cited above), and have extracted the pages of this chapter. I believe it would be consistent with fair use to share that with anyone who is interested (you may contact me off-list at the email in the sig). Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance don(a)milletsalliance.org

1 0

Collaborate, Advise, Source: Millets
by Natural Products India 23 Dec '22

23 Dec '22

Dear All, We are based in Mumbai, INDIA. Having travelled to more than 15 countries while marketing Natural Ingredients since 1996 when we began, after sourcing from Indian Small, Medium & Large Manufacturers and being Advisor to University abroad, have developed considerable knowledge, wisdom, flexibility, confidence and strength expertise, we have now entered the Millet Space. We have contacts with Millet Farmers ( All different types of Millets ) , Farmer Producer Organisations ( FPOs), Primary & Secondary Processers and also their Machinery suppliers, Millet Food Technologists, Start ups in Millets, Scientists, Researchers, Formulators, Tech providers in Millets, etc..spread all over India. The data collection is a continuous process after communication with each of the stakeholder at Top Management level only. Would like to know what services can we render to US Companies who want to tap the Millet Market of now & future in USA, INDIA & other countries. Looking forward to hearing from you, Milan Mehta, B.E ( Chem.) M: +919867160616 Rym Exports 23,Anuradha, Old Nagardas Road, Andheri East, Mumbai 400069 INDIA. www.naturalproducts-india.com www.neemfromindia.com www.neemuses.com

2 1

Little millet & kodo millet in North America?
by Don Osborn 22 Dec '22

22 Dec '22

A question came up in the NAMA meeting on Nov. 17, concerning whether anyone in North America is growing either little millet (*Panicum sumatrense*) or kodo millet (*Paspalum scrobiculatum*). I'll offer answers here and add some info of possible interest. The short answers are no - neither little millet nor kodo millet are grown as crops in North America. Longer answers follow: LITTLE MILLET (not to be confused with switchgrass) It may be that there is no little millet as a plant at all in North America. (It is a native to, and domesticated in, Asia.) Confusing the matter a bit is that a related species that is native to North America, *Panicum virgatum* (called a switchgrass) has evidently at some time been given the synonym *P. sumatrense*./1 /2 However, it is not the same. *P. virgatum* is grown as an ornamental, with some discussion of its value for biofuel. I don't find any information on whether its seeds were ever used as food in the distant past. It is interesting that two other relatives of little millet in the Panicum genus are grown as food in North America, namely proso millet (P. miliaceum) and Sonoran panic grass or millet (P. hiericaule), altho the latter only on a very small scale. KODO MILLET (aka ricegrass paspalum) On the other hand, kodo millet, better known in the US (and Canada?) by names such as ricegrass paspalum, is present in North America, but it is not grown as a crop. In fact, it has been "declared a 'noxious or quarantine weed' in at least ten states" in the US, and as "a noxious weed by the Animal and Plant Health Inspection Service of the United States Department of Agriculture (USDA-APHIS)."/3 Kodo is a native of Africa, but a crop mainly in South Asia. I have no info on how it came to North America, but might it have been from seeds brought during the slave trade?/4 /5 Kodo appears to be the only member of the *Paspalum* genus to be cultivated for its grains. Another member of this genus, *P. vaginatum*, aka seashore paspalum, has received attention as a resilient turfgrass. A cultivar of this species is being used in the fields at the current World Cup in Qatar /6 Don Don Osborn, PhD (East Lansing, MI, US North American Millets Alliance Notes: 1. https://plants.ces.ncsu.edu/plants/panicum-virgatum-northwind/ 2. https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderProfileResul… 3. http://www.iucngisd.org/gisd/species.php?sc=1423 4. https://www.science.org/content/article/american-rice-out-africa 5. https://www.geog.psu.edu/sites/www.geog.psu.edu/files/event/miller-lecture-… (see especialy under "Slave Agency in Instigating the Cultivation of African Foodstaples") 6. https://www.lexology.com/library/detail.aspx?g=5a34763e-a2c7-44e7-8fb3-2859… (see under "Plant Breeders' Rights")

3 6

Article: Tenera Grains & Teffola in Michigan
by Don Osborn 21 Dec '22

21 Dec '22

On the Teffola (teff granola) mailing list, I received a link to an article on their operation in southern Michigan, and am passing it on: "A future in ancient grains," by Megan Schilling, Successful Farming, 6 Dec. 2022 https://www.agriculture.com/crops/a-future-in-ancient-grains The article kicker: "This Michigan farm’s specialty crops may be the way of the future. It all started with planting the ancient grain teff in 2015." This is one of the rare farms east of the Mississippi producing grain teff for human consumption. I believe they also grow proso millet. It is connected with capacity to process the grains and a business to combine teff with other ingredients in unique products for the retail market. If you come across interesting articles like this on millets, please feel free to post them to Collab. Don Osborn, PhD (East Lansing, MI, US North American Millets Alliance don(a)milletsalliance.com

1 0

A "long-tail" or a Fibonacci of millets?
by Don Osborn 18 Dec '22

18 Dec '22

I was looking at some figures (estimates) for global production of various millets and here's what it looks like (in million metric tons): Sorghum 60, pearl millet 15, finger millet 4, proso millet 3, others probably less than 1, some perhaps quite a bit less than 1. Elsewhere I read that pearl millet accounts for half of all millets production (not counting sorghum). So sorghum may have twice the global production currently as all the other millets combined Anyway, that kind of distribution looks a lot like a classic "long tail."/1 It also, and perhaps more interestingly, calls to mind a Fibonacci sequence/2 in reverse - altho with a few steps missing. A Fibonacci sequence is where each successive number is the sum of the preceding two: 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, .It's a sequence related to the "Golden ratio,"/3 which is among patterns observed in nature./4 The reason that all this is of interest is actually a set of questions: * Would production of different forms of any class of foods - say millets, or cereals in general - tend to form a typical pattern such as a long-tail distro or a Fibonacci sequence,, or perhaps even the Pareto principle (80-20 rule)? /5 * And if there is a tendency to fall in certain patterns, how will increased production and consumption of millets affect (or disrupt?) the ordering of grains produced? This may sound hopelessly abstract, but I'm suggesting that it's useful to be alert to such patterns & relational dynamics when thinking strategically about the impacts of incorporating millets into food cultures that don't currently have much place for them. (For reference, I think global wheat production is currently on the order of 700 million metric tons per year, and rice, close to that amount. In other words, each approaching an order of magnitude greater than all millets combined - which total maybe 90 m mT per year. All these are very approximate figures, but indicative of current relative production levels ) Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance don(a)milletsalliance.org Notes: 1. https://en.wikipedia.org/wiki/Long_tail 2. https://en.wikipedia.org/wiki/Fibonacci_sequence 3. https://en.wikipedia.org/wiki/Golden_ratio 4. https://en.wikipedia.org/wiki/Patterns_in_nature 5. https://en.wikipedia.org/wiki/Pareto_distribution

1 0

Podcast episode mentioning millets & a lot more if interest
by Don Osborn 09 Dec '22

09 Dec '22

Our colleague Joni Kindwall-Moore was interviewed in a podcast last April (that I just happened on earlier this week) and I'd like to recommend it highly as a good background for a number of issues related to promotion of millets The series is the Inland Northwest Artisan Grains Podcast of University of Idaho Extension (with apparently a couple of subtitles "Unpacking the Grainshed" and "From field to flour"). In this episode, Joni and the interviewers (Ali Schultheis & Colette DePhelps) cover a lot of ground, including the challenges of running a small food business, sourcing of consistent quality millets, artisanal grains & how millets relate to that sector, and limited numbers of mills where one can process specialty grains. Also touched on are issues nutrition & health. NAMA is briefly discussed beginning at 32:45. This podcast episode is available at: * https://www.idahofoodworks.org/field-to-flour (scroll to "Idaho Food Works - S2E9 - Snacktivist Foods: Regenerative by Design") * https://podcasts.apple.com/us/podcast/inland-northwest-artisan-grains-podca… DO, EL, MI, US NAMA -- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance

1 0

International Year of Millets opening ceremony/side event, 6 Dec 2022
by Don Osborn 27 Nov '22

27 Nov '22

The International Year of Millets (2023) will be officially launched on Tuesday 6 December 2022. You may register online for the opening ceremony / side event at: https://fao.zoom.us/webinar/register/WN_0LzF2j6oRiqbREOD9fgUag The event, which will physically take place in Rome, begin at 12:30 CET on 6 Dec., which translates as 6:30 am EST & 3:30 am PST I just registered for remote attendance (it is termed as a "webinar") and it took just a moment to do so. Don Don Osborn, PhD (East Lansing, MI, US North American Millets Alliance don(a)milletsalliance.org

3 4

Broken pearl millet (grits) & the versatility of millets
by Don Osborn 26 Nov '22

26 Nov '22

A few months ago I did a series of simple kitchen experiments / personal taste tests with several millets and posted about them here: little,/1 kodo,/2 and a combination of proso with pecans./3 Another one was broken or cracked pearl millet, with the size of grits. More on that now, with a bit of background. Pearl millet was my first "millet," in Togo (West Africa), and I ate quite a bit of it later in Mali - all of this from the late 1970s to mid 1980s. Except for longer or shorter later stints in that region, I never had pearl millet. Never found it in the US, until discovering "bajri" flour in an Indian market in Virginia in 2015. After that, I occasionally used pearl millet flour in making hot cereal, echoing faintly the "mɔni" porridge commonly eaten early in the day in Mali (as expressed in Bambara language). The flour is most often used in making "to" (toh), which is technically a "stiff porridge" of dough-like consistency, pieces of which are pulled off to dunk in a sauce to eat. However different "grinds" (coffee reference) of this grain are used in other ways - a somewhat fine grind is steamed as couscous ("basi" in Bambara), and a somewhat coarser grind boiled as another porridge called "seri." When I found a "broken pearl millet (grits)" product online, from an Indian company called Shastha Foods (it's in the attached image), I decided to see if I could duplicate either couscous or seri with it. Here are the results, such as they are (I'm not much of a cook - I can beat the same set of drums and fill the ears, but it desn't always count as music): 1. First tried it in the same small rice-cooker used for the other millets. That didn't work too well (stuck together), so I recycled it into a hot cereal, which was fine 2. Next, I tried to steam it, which worked okay. That's what you see in the white bowl in the photo. However it was coarser than the couscous I remembered from Mali, and didn't fluff so well (I hope later to try a "semolina" or "polenta" type grind) 3. Finally I tried it as hot cereal, and that worked well. These days I actually might combine it with rolled oats or steel-cut oats for a hearty breakfast with an interesting taste combination. A quick note on cracking millets: I think it is only done with what are sometimes called the "major" millets - i.e., sorghum and pearl millet - adding to the ways in which one can cook and serve them. It doesn't seem to make much sense for the smaller millets. Of course any millet can be milled to a flour. I don't know if it's possible to roll millets as one would oats, but that might add another dimension. I have seen millet flakes ("flocons" in French) for sale,/4 /5 but not clear on the process by which they are made. >From one description (in French) it sounds more like pre-cooking (by steam) with no mention of any mechanical process other than dehulling (these are apparently proso, not pearl)./6 I think that making millet flakes as one would corn flakes is a different process entirely./7 Any further info on rolling or flaking millets would be welcome. Don Don Osborn, PhD (East Lansing, MI, US North American Millets Alliance don(a)milletsalliance.org Notes: 1. https://lists.millets2023.space/pipermail/collab/2022-May/000052.html 2. https://lists.millets2023.space/pipermail/collab/2022-August/000082.html 3. https://lists.millets2023.space/pipermail/collab/2022-May/000059.html 4. https://www.celnat.fr/en/ref/millet-flakes-en 5. https://world.openfoodfacts.org/product/7610200074201/flocons-de-millet-mig… 6. https://litchivanille.com/2019/02/24/flocons-de-millet/ 7. https://nativefoodstore.com/Overseas/shop-2/millet-flakes-millet-breakfast-…

1 0

Re: [Collab] Sorghum Samples for the IYM Opening Ceremony in Rome
by Board, Sorghum 26 Nov '22

26 Nov '22

Greetings! Thank you for your message. Sorghum is included in the IYM. I am sure your samples would be welcomed. Mr. Mazzucchelli is cc’d on this email. Additionally, we are hosting an international sorghum processor and investor summit in Nebraska in March 2023. Look for the event on eventbright.com keyword: Nebraska Sorghum. We’d love to have you there! All the best, Nate Blum Executive Director Nebraska Grain Sorghum Board Office: 402-471-4276<tel:402-471-4276> Nebraska Sorghum Producers Association Office: 402-471-3552<tel:402-471-3552> Cell: 402-802-1850<tel:402-802-1850> Mail: P.O. Box 94982 Lincoln, NE 68509-4982 Sorghum.board(a)nebraska.gov [Sorghum Board Logo][NSPA Gold] ________________________________ From: Paola Mejia <export(a)coronilla.com> Sent: Tuesday, November 22, 2022 10:45 AM To: Board, Sorghum <Sorghum.board(a)nebraska.gov>; don(a)milletsalliance.org <don(a)milletsalliance.org>; collab(a)lists.millets2023.space <collab(a)lists.millets2023.space>; Diego Pelaez <dpelaez(a)coronilla.com>; Paola Mejía <export(a)coronilla.com> Subject: Sorghum Samples for the IYM Opening Ceremony in Rome To whom may correspond, I just sent an email to you. Please discard it , I made a mistake. We are a gluten free manufacturer of pastas, with our facility based in Bolivia. We have two recipes with sorghum not millet and we are interested in sending samples for the event in Rome. Can you put me in contact with Riccardo Mazzucchelli, who I believe is in charge of the samples. We can send samples, once he or you send us the address and under whose name they should be sent. Kind regards, [https://ci3.googleusercontent.com/mail-sig/AIorK4yU8gIOkjah4trK8MML_8MCuU2K…] On Tue, Nov 22, 2022 at 12:30 PM Paola Mejia <exportcoronilla(a)gmail.com<mailto:exportcoronilla@gmail.com>> wrote: To whom may correspond, We are a gluten free manufacturer of pastas, with our facility based in Bolivia. We have two recipes with millet and we are interested in sending samples for the event in Rome. Can you put me in contact with Riccardo Mazzucchelli, who I believe is in charge of the samples. We can send samples, once he or you send us the address and under whose name they should be sent. Kind regards,[https://ci3.googleusercontent.com/mail-sig/AIorK4yU8gIOkjah4trK8MM…

2 1