“It is known that sorghum is the most widely cultivated millet species in our country. Besides sorghum, millet is produced in Türkiye for fermented beverages and animal feeds. Millet production can create important opportunities for new employment opportunities for small family farmers, especially for women producers. Important marketing opportunities can be created for many food products made from millet, such as millet flour, millet porridge, millet rice, millet pasta, millet halva, millet syrup, and millet desserts, especially as gluten-free food alternatives," she said.
Abdullah Ünlü, Director of the Western Mediterranean Agricultural Research Institute, stated that millet agricultural areas and the use of millet plants are increasing rapidly and that it will be a much more important agricultural product in the future. He underlined that the Institute and the ministry will collaborate to implement projects to increase and expand the production potential of millet.
Veysel Dönderalp, FAO Technical Expert, made an informative presentation in Antalya and Izmir on the International Year of Millets and FAO's work on millets at global level.
In the workshop, participants heard presentations on the status of sorghum production and varieties in Türkiye, research and development activities for sorghum breeding and recent developments in sorghum breeding, adaptation to climate change, and its role in nutrition.
On Friday, 22 September, in cooperation with Izmir Commodity Exchange, an event titled "International Year of Millet Izmir Workshop: The Place of Millet in Cuisine and Gastronomic Potential" will take place in in Çeşme/Alaçatı, one of the districts of Izmir.
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