One of my farmers grows what he calls a "red proso". He has been growing it for many years and he has no record of where the seed came from. He also grows white proso which is what we normally use in food manufacturing. 

I am interested in getting to the bottom of what this red proso is and if it has any culinary applications. Unfortunately with the limited access to hulling equipment, we have no way of doing any small-scale experiments on it to evaluate.