Our goal is to diversify agriculture and our diet by the cultivation and consumption of lesser-known grains such as millets.
With a generous Seed Grant from the Berkeley Food Institute in 2015, we are beginning to explore the traditions of cultivating millets, and further introducing them into the community and in our diets. We conducted a study at the UC Gill Tract Farm in Albany, California in 2015.
Millets are a group of gluten-free cereal grains that are highly nutritious and commonly contain higher protein, mineral and vitamin and fiber levels, compared to corn, rice and wheat. Millets can grow with little water compared to most other grains, and are very well suited to drought-like conditions.
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