I am a researcher with the USDA and have identified a new variety of pearl millet that may have superior food-grade qualities. I am trying to find out if there is a need or desire for a new gluten-free specialty grain.
Who is the current market provider for pearl millet? Does it have good qualities in food preparation? Have you tried it before? Do you like it? Who can I contact to provide samples of the grain for testing?
I do not suffer from celiac's disease, so I am interested in your opinions and I want to learn from you. Any help you can give me would be appreciated.
Question Concerning Pearl Millet
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