Overcoming Drought with Millet
- Alec Rosenberg
- Nov 2, 2016
- 1 min read
When Amrita Hazra moved to the United States from India in 2005 to start graduate school, she noticed that grocery stores were packed with products based mostly on three grains: wheat, corn and rice.
In 2011, she came to UC Berkeley as a postdoctoral researcher in plant and microbial biology and saw that despite the drought, California farms still grew those same grains: wheat, corn and even rice.
Hazra remembered eating a wide variety of grains in her homeland, including many types of millets — gluten-free cereal grains that are drought-tolerant and highly nutritious. That gave her an idea. She started the Millet Project to introduce more people in the U.S. to the benefits of millet to help deal with drought and diversify the food supply locally and globally.
Emma Cooper
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