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Two items on sorghum for healthy eating
by Don Osborn 20 Sep '25

20 Sep '25

Here are two items on sorghum as food, one extolling it for healthy eating, and another discussing research on lipids particular to sorghum that are seen as having health benefits. *"5 Ways Sorghum Is Good for You,"* by Julia Zumpano, Cleveland Clinic Health Essentials, 21 March 2025 https://health.clevelandclinic.org/sorghum-benefits A simple list of benefits, some with sub-bullet points. That is prefaced with short lists of types of sorghum (altho listing sorghum syrup here without clarifying that this comes from the stalks, not the grains), and typical nutrition profile. Benefits proposed and reasons for the claims: 1. Lowers disease risk 2. Supports a healthy weight 3. Builds muscle 4. Boosts energy 5. Supports healthy bones and immune system It concludes with a brief discussion of who should not eat sorghum. You will recognize this article as another in the genre of writing about foods in terms of lists of pros and sometimes cons. Nevertheless, this seems to be a worthwhile intro level article from a reputable source. *"Sorghum’s bioactive compounds could improve modern diets,"* Hokkaido University press release, Oct 29, 2024 https://www.global.hokudai.ac.jp/news/8547 Lead-in: "Sorghum possesses unique lipid profiles and bioactive compounds that support health and meet the demand for health-promoting food products. This is a press-release summary of the following research article: Lipsa Rani Nath, et al. "Nontargeted Lipidomics of Sorghum Grain Reveals Novel Fatty Acid Esters of Hydroxy Fatty Acids and Cultivar Differences in Lipid Profiles." Journal of Agricultural and Food Chemistry. September 4, 2024. DOI: 10.1021/acs.jafc.4c05919 https://pubs.acs.org/doi/10.1021/acs.jafc.4c05919 Abstract of that research article: "Sorghum, a globally grown gluten-free cereal, is used mainly as an animal feed in developed countries regardless of its potential for human consumption. In this study, we utilized nontargeted lipidomics to thoroughly analyze, compare, and characterize whole-grain lipids in six sorghum cultivars (cv) grown in a single field trial in Australia: Buster, Bazley, Cracker, Liberty, MR43, and Tiger. In total, 194 lipid molecular species representing five major lipid classes were identified. Multivariate analysis unveiled distinct lipid profiles among the cultivars. The most distinct lipid profile belonged to cv. MR43. The lower ω-6 to ω-3 ratio and optimal P/S ratio in cv. Bazley reflect this as a valuable source of balanced essential fatty acids in the diet. The novel bioactive lipids known as FAHFAs (fatty acid esters of hydroxy fatty acids) were identified and characterized in sorghum grains. These findings further emphasize the potential of whole-grain sorghum as a basis for new health-promoting food products." Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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GSA Millets Conclave follow-up
by Don Osborn 18 Sep '25

18 Sep '25

We have no direct reports from GSA's Millets Conclave event on 5-6 Sept. 2025 in the Chicago area. Here, however, are a couple of items that give an insight into the event. Asian Media USA has a Google photos gallery via https://asianmediausa.com/09-06-2025-gsa-global-millets-conclave One output of the event is apparently a "GSA Millets Promotion & Research Council," per an image at https://www.instagram.com/p/DOLxsw2k7y-/ We will share further information as we receive it. DO, EL, MI, US NAMA

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2 short videos on artisanal harvest & processing of foxtail millet
by Don Osborn 18 Sep '25

18 Sep '25

Came across one short video on small-scale growing and home processing (threshing & milling) of foxtail millet, and adjacent to that, a much shorter one on traditional harvesting of the same grain. "Foxtail Millet: Beautiful, Healthy & EASY to THRESH & Make into FLOUR! REPLACE 1/2 your Wheat Flour!" Willows Green Permaculture, 26 Feb. 2025 (14:12) https://youtu.be/hjrwO6xUAD4 Shows manual harvest, bundling (mainly at the end), hand threshing, and milling four in a blender. It does not appear that there is any dehulling? (Stefan Dixon and Magali Laville are based in Stirling, Ontario) "Processing Millet, The Traditional Way," Wildheart500, 10 Dec. 2024 (0:56) https://youtube.com/shorts/cO_06kk4RCE Quick review of traditional foxtail millet harvesting, threshing, winnowing, and cleaning. Again, no mention of dehulling (unless the threshing process accomplishes that?). Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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List check. Please disregard
by MailmanLists 16 Sep '25

16 Sep '25

List check. Please disregard this test message. 21:03

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Fwd: Millets gaining at retailers
by Don Osborn 14 Sep '25

14 Sep '25

Gary recently shared this observation and image, which are passed on here with his permission. DO, EL, MI, US NAMA ---------- Forwarded message --------- From: Gary Wietgrefe <g...m> Date: Wed, Sep 3, 2025 at 5:02 PM Subject: Millets gaining at retailers To: < ...> Last week I needed some milk and cereal at our large grocery and noticed they just started carrying Red Mill whole grain proso millet. A year ago I went into our local small grocery store that focuses on healthy selections and asked for foods containing millet. I was taken to one snack food (an Early July bag of chips). Today, I entered the same store, the same shelves, the same square feet, and without asking for millet selections, easily found whole-grain proso, proso flour, 8-grain hot cereal, Ezekiel cold cereal, puffed millet cereal, and teff. The big cereal and snack national brands have yet to take notice, but millets are taking an ever-increasing space on American grocery shelves....Gary -- Author, Gary W. Wietgrefe, https://www.RelatingtoAncients.com/

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"The Top 10 Largest Millet Companies in the United States"
by Don Osborn 13 Sep '25

13 Sep '25

"The Top 10 Largest Millet Companies in the United States" is a list compiled in early 2025 by Robert Gultig, founder of ESSFeed, a South Africa-based food & beverage news service. https://essfeed.com/the-top-10-largest-millet-companies-in-the-united-state… . Thanks to Gary for passing on this link. The list of 10 companies includes a mix of types of companies, including some for which the connection with millets is either indirect, or hard to find. The ESSFeed webpage offers basic information on and website links for each, but no figures on volumes they process or their relative size. We enumerate each company below, following the order on the page above cited, with attention to which #millets they deal with, based on info from their respective websites: 1. Panhandle Milling, Dawn TX (processes "millet" [evidently proso, altho this is not explicit], sorghum, and ivory teff). See also their product catalog: https://panhandlemilling.com/wp-content/uploads/2021/08/Product-Catalog-Aug… 2. Arrow Seed Co Inc., Broken Bow, NE (seeds for proso, pearl, foxtail, and Japanese millets, sorghum, and teff - apparently mainly for forage production) 3. Great Western Bank Agricultural Services; since acquired by First Interstate, Billings, MT (services include agriculture lending) 4. Grain Millers, Inc., Eden Prairie, MN (sorghum is mentioned on its website in the context of custom milled blends with flax) 5. Clarkson Grain Company, Cerro Gordo, IL (no mention of any millet found in search of website) 6. Nu Life Market LLC, Scott City, KS (specializes in sorghum milling). NAMA's June 2025 Millets Webinar featured Nu Life founder and president, Earl Roemer: https://youtu.be/Qz8FM9iGfUg 7. Bay State Milling Company, Quincy, MA (processes "millet" [proso], and sorghum). The NAMA / Univ. of Missouri Millets Webinar in May 2023 featured Garen Nightengale of Bay State's Sterling, CO location: https://youtu.be/ZOcCy9IqQmU 8. SunOpta, Eden Prairie, MN (no mention of any millet found in search of website; might be included under "ancient grains") 9. AgMotion, Inc., Minneapolis, MN (holding corporation involved in commodities trading). One of its companies is Terra Ingredients (fonio; mention on its site of sorghum, teff, and "millet") 10. Scoular, Omaha, NE (processing and trade of sorghum and millet [again, presumably proso]; their products are for seed, feed, or food) This list, including actors serving production or processing, as well as financial and trade businesses, reflects the complex chain of functions involved with millets (and grains in general). It would be useful to develop separate lists of companies and organizations working with millets by functional area. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Crop Trust's Crop Chronicles spotlights finger millet & fonio
by Don Osborn 06 Sep '25

06 Sep '25

Crop Trust's Crop Chronicles is featuring what it calls "opportunity crops." When accessed today, this featured 7 crops, among which fonio and finger millet (3 articles on the latter). See https://bold.croptrust.org/crop-chronicles There's also access on the page to their "Opportunity Crops Knowledge Base." Crop Trust is based in Bonn, Germany, and bills itself as "the only organization in the world that focuses solely on building and supporting a global system of genebanks for the conservation of crop diversity." Crop Trust and articles from it have been mentioned previously on this list a number of times. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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"Can Americas turn millets from forgotten grains into future staples?"
by Don Osborn 05 Sep '25

05 Sep '25

Suchetana Choudhury has written an Agrospectrum Analysis article on our 19 August 2025 webinar on millets in the Americas: "Can Americas turn millets from forgotten grains into future staples?" (1 Sep. 2025) https://agrospectrumindia.com/2025/09/01/can-americas-turn-millets-from-for… This is a very helpful summary of items discussed by the webinar presenters: * Gary Wietgrefe * Joni Kindwall-Moore * Cícero Beserra de Menezes * Sujala Balaji * Don Osborn This article also has the video of the webinar itself embedded, if you haven't already seen it. This webinar serves to raise the profile of millets as crops and foods not only in North America, which of course, is NAMA's focus, but also in our neighbors to the south. It also complements AgroSpectrum's earlier webinar on millets in Asia, Africa, and Europe. Our thanks again to Suchetana and her team, for making this webinar possible, and for her informative articles related to it, including the above and the Agrospectrum Analysis background article we previously shared: "Millets in Americas: From niche to necessity" (13 Aug. 2025): https://agrospectrumindia.com/2025/08/13/millets-in-americas-from-niche-to-… Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Collab list software upgraded to Mailman3
by Don Osborn 02 Sep '25

02 Sep '25

Dear all, Collab has received an upgrade in the GNU Mailman list software we use, which should assure smooth operation of the list into the foreseeable future. A side benefit is that the interface has a new look. Please check it out! The list homepage is now at https://lists.millets2023.space/mailman3/lists/collab.lists.millets2023.spa… ... from there you can access the archives, which are organized in a different way. However you can view in various modes from the same page. Search of course is still a feature. Comments welcome, as are any questions you may have about use of or navigating in the new interface. Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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FBN: "Finding new avenues for whole grain growth"
by Don Osborn 01 Sep '25

01 Sep '25

A recent article on the market for whole grain foods included mention of millet (presumably proso), sorghum, and teff: "Finding new avenues for whole grain growth," by Jeff Gelski, Food Business News, 21 Aug 2025 https://www.foodbusinessnews.net/articles/28878-finding-new-avenues-for-who… Two consecutive paragraphs from the article are quoted below “‘Whole grains like oats, millet, sorghum and quinoa are seeing a notable rise in use across a wide range of food categories — from breads and crackers to waffles, cereals and pastas,’ Nikolov* said. ‘While ancient grain blends have been in the market for some time, there’s a growing trend of incorporating these nutrient-dense, often gluten-free, grains into more mainstream products. Their appeal lies not only in their unique textures and flavors, but also in their associations with health, sustainability, and dietary diversity — qualities that resonate strongly with today’s health-conscious consumers.’ “Quinoa, millet and spelt are appearing in breakfast cereal, said Tarrand Fiesel, vice president of sales and marketing for DakotaMB. She added sprouted, ancient and white whole wheat flours are popular in bread, rolls, buns and baking mixes, and whole grain chips, crackers, popcorn, bars and puffs are using ancient grains like sorghum, teff and amaranth.” * (Kelsi Nikolov, senior research and development scientist for Bay State Milling Co., Quincy, Mass.) Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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