The ecological value of millets makes them the central in the move to a more sustainable & equitable food system. We shall discuss their agro-ecological niche and what we can learn from its various histories.
What is the distribution of different nutritional components within a millet grain? How can we safely and sustainably store these nutrient rich foods? In this session we shall explore these two aspects in as close a manner as time shall permit.
Processing is a crucial step in accessing the nutrition that millets offer. In this webinar, we shall discuss the types of millets, their characteristics that come in handy when processing, and the principles of processing. We shall take a quick peek into machines and discuss some of the challenges in processing millets.
We discuss the role of millets in the food systems and with a focus on the agro-bio, food and nutritional diversity.
Dishes were made with millets in many different cuisines, like many other cereal grains. As we rediscover and experiment with millet based cooking, it would help to have an idea of what are some of characteristics and cooking qualities of millets. In this session, we shall share some of our understanding about these grains, their nutritional benefit, how different types of cooking changes their taste, texture and bio availability of nutrients. The influence of cultivation practices on nutritional content and cooking quality shall also be discussed briefly.
In this webinar, we shall see how a community centric focus follows from a shorter and tighter supply chain that would be necessary to derive the nutritional benefits that millets offer.