What an amazing beneficial approach. Millet neutral—no taste! This is positioning we could not have achieved with the best NAMA press release.
Though I like to cook and have traveled internationally for 50 years, one of the hardest jobs of chefs wherever is to take local foods and disguise offensive tannins, flavors, or after-effects and have them enjoyed by locals and visitors.
Promoting millet’s generally neutral tastes means that cooks, chefs, brewers, butchers, bakers and even candlestick makers can use millet.
The Wall Street Journal may have found the perfect approach to massive millet market positioning.
Now we can says, “Use millet in all foods. Millet tastes are so mild all food processors can take advantage of millet. ‘“It’s the World’s Hot New Superfood. It ‘Has No Taste,’” so it will fit into all cuisines to take advantage of local flavors….Gary Wietgrefe
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On Feb 25, 2024, at 5:00 AM, collab-request@lists.millets2023.space wrote:
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Today's Topics:
1. Help accessing a WSJ article on millets (Don Osborn)
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Message: 1
Date: Sat, 24 Feb 2024 11:13:23 -0500
From: Don Osborn <don@milletsalliance.org>
To: collab@lists.millets2023.space
Subject: [Collab] Help accessing a WSJ article on millets
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I recently came across reference to a Wall Street Journal feature article
critical of millets that I'd like to read and probably respond to. Does
anyone have access to WSJ who can share the text of the article (under fair
use doctrine)?
"It's the World's Hot New Superfood. The Snag: It 'Has No Taste.'" By Shan
Li and Rajesh Roy. Wall Street Journal. Oct. 20, 2023
https://www.wsj.com/world/asia/supergrain-millet-healthy-india-modi-2cc8b9d4
You may write me off-list at don@milletsalliance.org
Thank you in advance,
Don
Don Osborn, PhD
(East Lansing, MI, US)
North American Millets Alliance
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