Pearl millet - our April millet-of-the-month - is not widely known as a food in North America, so this recent research article on US consumer reaction to the grain in breads breaks new ground. Thanks to Gary for bringing it to my attention:: Cheung, May, Lauren Miller, Jonathan Deutsch, Rachel Sherman, Solomon H Katz, and Paul Wise. 2025. "Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study" Foods 14, no. 5: 871. https://doi.org/10.3390/foods14050871 The study gave participants breads made with varying levels of pearl millet flour (from either fermented or unfermented grains) substituted for wheat flour, under different conditions. A flatbread was first tried, then a whole-grain sandwich bread. The choice of pearl millet was based on its nutritional qualities as well as its resilience as a crop. Fermentation was a focus of the study, since that reduces phytic acid, an anti-nutrient present in whole-grain pearl millet and other whole grains. (Sourdough is an example of fermented grain, altho the breads in this study were not described with that term.) The study found that "[r]eplacing up to 20% of wheat with fermented or unfermented pearl millet had no measurable effect on liking or purchase intent." However, liking tended to decrease at higher levels of substitution. The study raises interesting possibilities as well as questions. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance