Local Grains Promote Food Sovereignty in West Africa: “This Is the Future of Baking”

There is a growing movement to incorporate local, traditional crops into breadmaking and reduce Senegal’s reliance on imports.

2nd International Agrobiodiversity Congress Highlights Importance of Crop Diversity

The Reawakened Foods Initiative recently featured storytellers who are working to raise awareness of agrobiodiversity around the world.

Traditional Staple Crop May Help Manage Diabetes, Study Shows

Analyses from institutions across four countries demonstrate the positive effects of millet consumption on blood sugar.

New Protein Study Reveals Power of Millet-Legume Blends for Enhancing Human Health

ICRISAT’s Smart Food initiative released a study that reveals a combination of millets and legumes that creates a complete, nutrient packed protein. This new combination has the potential to help countries with malnutrition.

Chef’s Smart Recipes for Customers, Farmers and the Planet

Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.

Indian Celebrity Chef Cooks Up Traditional Grains and Fair Prices for Farmers

Ranveer Brar is an Indian celebrity chef who informs consumers about traditional cooking, while also empowering farmers through his work with International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).

2023 Will be the International Year of Millets

The U.N. FAO is endorsing India’s proposal to declare 2023 as the International Year of Millets. Millet is becoming a favorite globally among those affected by climate change because of its ability to thrive in harsh and arid environments.

Millet and Sorghum are Climate-Smart Grains for Farmers in Chad

Climate-resilient grains like pearl millet and sorghum can help subsistence farmers in Chad enjoy increased crop yields and better self-resilience.

10 Craft Breweries Using Millets and Sorghum

Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.

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