Rich in heritage, full of potential. Millets take centre stage during FAO event in Ankara

Millets – small, round cereal grains popular in this part of the world for millennia – have a valuable role to play Türkiye and around the world, especially in areas with challenging climate conditions and marginal production value. When used in human nutrition, animal feed, industrial applications and bioenergy, millets can serve as a significant source of income and contribute to sustainable agriculture.

That was a message delivered by Metin Türker, the director general of Agricultural Research and Policies in Türkiye, during an event held in Ankara on 2 October as part of the Food and Agriculture Organization of the United Nations (FAO) Science and Innovation Week for Europe and Central Asia.

At the event, which FAO produced in partnership with the General Directorate of Agricultural Research and Policies in the Ministry of Agriculture and Forestry and the Central Research Institute for Field Crops, attendees reviewed the status of millets and their potential role and benefits in meals and agriculture. They also learned of the research done on millets in Türkiye and explored innovative food products made from millet flour.

The United Nations General Assembly has declared 2023 the International Year of Millets.

Viorel Gutu, the FAO Subregional Coordinator for Central Asia and FAO Representative in Türkiye, emphasized during his speech that millets are resilient crops, outperforming many others in terms of economic and nutritional value and adaptation to adverse climate conditions.

“Millets are environmentally friendly products,” he said. “Their minimal water and chemical fertilizer requirements and their ability to improve soil health make them excellent choices for sustainable agriculture. In short, they are truly rich in heritage and high in potential. In a world where the population is increasing and the global food system faces complex challenges – including hunger, food security and climate change – efforts to unlock the potential of millets hold great promise.”

Hümeyra Yaman, the director of the Central Research Institute for Field Crops in Ankara, emphasized the effects of global climate change and the growing importance of quality food production. During her speech at the opening of the event, she underscored the significance of the agricultural sector and seed cultivation as an economic and strategic activity within the sector.

“Our institute’s research endeavours aim to develop high-yielding, high-quality varieties of cool-season cereals, legumes, oilseed crops, forage and fodder plants,” Yaman said, “as well as medicinal aromatic plants. We focus on breeding varieties that tolerate to drought, cold, diseases and pests, also meeting the demands of producers, consumers and industries.”

Türker, during his speech, noted that the Directorate General of Agricultural Research and Policies has been conducting applied research related to millets since the 1970s. Antalya West Mediterranean Agricultural Research Institute has developed 11 sorghum varieties, the Bahri Dağdaş International Field Crops Research Institute in Konya has worked on pearl millet, and the Eastern Anatolia Agricultural Research Institute in Erzurum has focused on finger millet, pearl millet and foxtail millet, he said.

“Giving the necessary importance to millets research is our duty at TAGEM,” Türker said, “especially for the times of food and water crises when accessing food becomes more challenging.”

The event’s guest of honour was Virander Paul, the ambassador of India to Türkiye.

“People worldwide appreciate the importance of millets more and more,” he said, emphasizing that millets not only have helped ensure food security in India but also have been crucial to maintaining good health.

Ambassador Paul also noted that millets have become key instruments in the cuisine and culture of Indian society.

The event featured presentations on millet production, research and usage in Türkiye and around the world.

Fazıl Düşünceli, an FAO agricultural specialist, provided examples of FAO’s work on millets worldwide and information on activities related to the International Year of Millets and to Science and Innovation Week. Journalist and author Mine Ataman discussed the history and cultural significance of millets, while Nevzat Artık from the Faculty of Engineering at Ankara University highlighted the nutritional value and uses of millets.

The last session of the event featured research and innovation activities being conducted in Türkiye. Cengiz Erdusmus from the Antalya West Mediterranean Agricultural Research Institute summarized the achievements the institute has made in terms of breeding new varieties of sorghum, while Erdal Donulal from the Bahri Dağdaş International Field Crops Research Institute in Konya presented agronomy of sorghum, its climate change adaptability and its uses in the livestock sector. Canan Goksu Surucu from the Central Research Institute for Field Crops summarized the potential uses of millets flour in human diets. Finally, John R.N. Taylor from the University of Pretoria in South Africa and Hamit Köksel from İstinye University in Istanbul presented reflections on the diverse uses of millets in human diets and their future as a human food source.

During the event, participants had the opportunity to taste products made from millets. They also were served boza, a traditional beverage made from millets that holds significant cultural importance in Türkiye.