Iron deficiency is the most prevalent nutritional deficiency worldwide, affecting an estimated 4 to 6 billion people.

Over the past two years international teams of researchers and practitioners in the ‘Millets and Nutritional Enhancement Traits for Iron bioavailability’ (MillNETi) programme have been exploring how different approaches to growing, processing and cooking millets have the potential to enhance the nutritional status of people in developing countries. Though case studies in Ethiopia and The Gambia, researchers have been investigating such questions as: Can better varieties of pearl and finger millet be bred to enhance iron and other micronutrients? How easy is it to absorb iron in millet when millet is digested? What factors influence food choices? How can rural communities be empowered to enhance their nutritional status?

Through this two-day, online symposium, crop geneticists, nutritionists, social scientists and international development practitioners will discuss insights from their work in MillNETi over the past two years, and explore new ideas for the future.

‘Millets and Nutritional Enhancement Traits for Iron bioavailability’ (MillNETi) is a GCRF-funded research programme led by the University of Cambridge, with partners in the UK, Ethiopia, The Gambia and India. The programme is led by Prof Howard Griffiths who is also a CGE Trustee.

Image courtesy of ICRISAT

Event Details:

The event will occur over two days, 15-16 September 2021. The event will be held online, from 8.30-13.30 both days.

Sessions:

Session 1 – Panel Discussion: “Breeding and Evaluating Enhanced Iron in Millets”

Session 2 – Research Insights Poster Session

Session 3 – Panel Discussion: “Millets: A Potential Solution to Nutrition Challenges in Sub-Saharan Africa?”

Session 4 – Panel Discussion: “Millets beyond MillNETi – Inspirations from Guests”

Session 5 – Panel Discussion: “Understanding the Role of Social Networks, Hierarchies and Traditions in Consumption Decisions”

Session 6 – Implementation and Impacts Poster Session

Session 7 – Panel Discussion: “Reaching Beyond Academia”

Session 8 – Discussion: “New Ideas for the Future”

 

Speakers & Topics:

Day 1 | Wednesday, September 15th, 2021 (8:30-13:30 BST, 10:30-15:30 EAT)

• Prof Howard Griffiths (University of Cambridge) – Breeding and Evaluating Enhanced Iron in Millets: an Overview

• Dr Gizaw Desta (ICRISAT) – Evaluating Agronomy and Landscape in Millets

• Stéphanie Swarbreck (NIAB) – Characterising Pearl Millet Biofortification for Translation to Other Millets

• Tadesse Fenta (Bahir Dar University) – Effects of Fermentation on Nutritional and Antinutritional Compositions of Biofortified Pearl Millet-Based Flour Blends

• Helen Walle (Bahir Dar University) – Effects of Fermentation on Nutritional and Antinutritional Compositions of Finger Millet-Based Flour Blends

• Stéphanie Swarbreck (NIAB) – Exploring the Basis for Pearl Millet Biofortification

• Dr Mohamad Farshard Aslam (King’s College London) – Assessing micronutrient bioaccessibility and bioavailability of millet using an in vitro approach

• Dr Lydia Smith (NIAB) – Can Cooking or Processing Really Help with Nutritional Security?

• Dr Wanjiku Gichohi (ICRISAT) – Millets: A Potential Solution to Nutrition Challenges in Sub-Saharan Africa?

• Dr Carla Cerami (MRC Unit The Gambia) – Project Update: Iron bioavailability in Dana Shakti Pearl Millet

• Dr Hirut Cherie Assaye (Bahir Dar University) – Can Millets Present a Nutritious Alternative to Teff?

• Prof Howard Griffiths (University of Cambridge) – Millets Beyond MillNETi

• Benjamin Uchitelle-Pierce (HarvestPlus) – Topic coming

• Dr Srijit Mishra (Odisha Millets Mission) – The Making of Odisha Millets Mission: Global Lessons and Future Implications

• Dr Anitha Seetha (ICRISAT) – Millets’ Unexplored Potential

 

Day 2 | Thursday, September 16th, 2021 (8:30-13:30 BST, 10:30-15:30 EAT)

• Dr Shailaja Fennell (University of Cambridge) – Understanding the Traditions and Hierarchies of Millet Consumption in Communities

• Dr Sarah Dalzell (University of Cambridge) and Aji Matty (MRC Unit The Gambia) – Nutrition in Context: Qualitative project; Millets – A Sustainable Strategy for Healthy Diets Across Communities in The Gambia?

• Dr Richard Sidebottom (University of Cambridge) and Dr Solomon Wassie (Bahir Dar University) – Identifying Nutrition Sensitive Pathways

• Dr Shailaja Fennell, Dr Richard Sidebottom (University of Cambridge) and Dr Solomon Wassie (Bahir Dar University) – Synthesising the Results Across Projects and the Way Forward

• Tadesse Fenta (Bahir Dar University) – Developing New Millets Products in Ethiopia

• Dr Minaleshewa Atlabachew (Bahir Dar University) – Capacity Building in the MiLLNETi programme: Establishing Biolab at BIT: A Showcase

• Dr Hirut Cherie Assaye (Bahir Dar University) – Nutrition Training for Rural Women in Northwest Ethiopia: a Means to Improve Family Nutrition and Health

• Dr Lara Allen (Centre for Global Equality) and Getahun Alemu (JeCCDO) – Establishing an Innovation Communities Programme in Ethiopia

• Dr Carla Cerami (MRC Unit The Gambia) – A Millets Festival in The Gambia

• Dr Lara Allen (Centre for Global Equality) – Implementing Research to Enhance Impact: Why it Matters

• Joanna Kane-Potaka (Smart Foods, ICRISAT) – The Smart Foods Approach – Examples and Lessons Learnt

• Dr Lara Allen (Centre for Global Equality) – Enabling Substantive Knowledge Exchange through an Innovation Communities Programme in Rural Ethiopia

• Dr Minaleshewa Atlabachew (Bahir Dar University) and Dr Mohamad Farshard Islam (King’s College London)- Capacity Building in MiLLNETi through the establishment of a BioLab