 Welcome everyone to this great webinar that we have in store for you today. This is the second webinar in our series to commemorate 2023 as the International Year of Millets. I'm Lauren Bereto, Chief of Staff at the Sustainable Development Solutions Network, and it's an honor for us to host this event and for me to be your moderator today. Today we're going to learn about the environmental benefits of millets and we're going to learn some tasty recipes that we can all make at home with folio. First, I'd like to introduce Dr. Rebi Harawa, Country Representative for Kenya and Regional Director for Eastern and Southern Africa at the International Crops Research Institute for the Semi-Arid Tropics, which most of you know as ICRSAT. She's an agricultural research and development expert with extensive experience across Africa and previously held the position of head of the soil fertility and fertilizer systems program for the Alliance for a Green Revolution for Africa. So thank you for giving me the opportunity to come and share on this very important topic about millets. As you have rightly put it, ICRSAT, we are one of the institutions that is working on crops such as millets because our work focuses on building resilience and transforming food systems of dry land agroecologists. So I really looking forward to a very interesting and interactive discussion. Next slide. Just by way of introduction, I don't know how many people know about ICRSAT, the International Crops Research Institute for Semi-Arid Tropics. We are an institution that has been in existence for 50 years. Our vision is to have a prosperous, full-secure and resilient dry land and we work in Asia as well as Africa. Our mission is to reduce poverty, hunger, and nutrition and environmental degradation in these dry land tropics. As you can see on the map, in terms of our locations, as I said, we are in Asia and Africa and where you see the green sheds is where we have our physical locations. Otherwise, in terms of our work, we cover a land of 6.5 million square kilometers in 55 countries. We have three programmatic areas. The first one is accross-rated crop improvement, which focuses on the delivery or development of technologies, particularly the improvement of crop varieties through our work in the collection of a number of these crops. We are one of the largest gene banks for crops like millets. We also have a second program, which is on the resilient farm and food systems. This focuses on again bringing technologies that complement the crop varieties. For example, with crop technologies to improve water and soil health. The third component of our programmatic areas is the enabling systems transformation. And this is where we are actually bringing the scaling of the water and crop technologies that I said. We deal with the issues of improving the value chains to make sure that they are sustainable, but also working around digital agriculture and cross-cutting themes like inclusivity, bringing women as well as youth to be part and parcel of this effort of transforming agriculture. Next, as I said, we specialize in crops that are adaptable for the drylands. And on this one, we have cereals, millet, sorghum, and grain legumes. And these crops are really good for you because they are really nutrient dense. They are also, they are adaptable to climate change, particularly drought. As I said, we work in these dryland agroecologies, and these crops are very adaptable even during drought conditions, but they are also resilient in terms of their ability to actually be able to grow and be able to produce even in this harsh climate condition, but also low nutrient content. As I mentioned that these crops have high nutrient dense and for the sake of this conversation we are having today, I'm going to highlight the sorghum and millet, peel millet and finger millet. These are very common here in Africa. I think even in the previous web seminar, we know that this have low glycemic index, which is very important for managing non-communicable diseases, for example, diabetes, but they also provide data requirements for iron and zinc. And iron and zinc is very critical, particularly for the growing of children, but also women who are pregnant women. And it's very important that these crops are actually part of the diets for our growing population. Of course, high fiber content, anti-oxidants, gluten free. Just to highlight that the finger millet, for example, it has three times calcium than milk. I think this is sometimes the information that people don't know, because we always have this notion that cow milk has more calcium. But I think we need to know that the finger millet has three times more calcium than the milk. And of course, when you compare with maize, which is the step of most of the countries, particularly in eastern southern Africa, we find that finger millet is actually contains three times calcium than maize. And of course this is an affordable protein. Next. So why are really millet becoming important? I think there's a lot of increased awareness on the health contributions of these millets. I think most of the lifestyle disease today, like diabetes, hypertension, you can easily avoid them by having these health diets. I think most of our areas, as I mentioned, eastern southern Africa, we are eating too much of the maize, which is, for me, I call it an empty calorie. We don't have the energy, but it's an empty calorie because you don't have the nutrition and you have, you know, a lot of, you know, we talked about the glycemic index. This one has low glycemic index and therefore that awareness that we are seeing, particularly in the middle class, I think it's now making these millets become an important crop in our diets. So those, as I said, resilient to climate change throughout the land, but they also have greater, you know, use efficient water use efficiency compared to maize, for example, 35%. But also they thrive in very limited use of nutrient. They can grow in poor soils. In fact, at the increase that we recommend what we call fertilizer micro dosing. Fertilizer micro dosing is where you add just a third of most of the recommended fertilizer just using a bottle top and you can be able to get the optimum yields for the varieties. They also have diverse use, not just for food, but you can use them as livestock and this is very important, particularly the dry land areas where we have agro-pastro system. So you can actually use them for livestock. And of course it's also part of the marketing and this is part of the industrial uses. At ECRESAT we have developed a number of varieties. You can see for SOGAM, we have over 200 improved varieties, over 100 pomeleate varieties and 30 finger millet varieties. And these varieties are bred, not just for the adaptation to the dry land agro-ecologies, but also responding to consumer and also the market demands. Next, we see a lot of opportunities with SOGAM and millet and for Africa, we are seeing that a number of the programs that have been introduced in schools, the school feeding programs. These types of crops, millets, as I said, they are very important to a growing population, the young people. So the school feeding program, I think most of the school feeding programs are now adopting these crops, but they're also very important when it comes to the making of confectionaries. From cookies, from breakfast cereals, and in East Africa it's commonly found in foods like Kei Cha Patti, but also we make what we call Ugarli, which is the major staple for East Africa and Southern Africa and also even in Western Central Africa. And at ACRISAT we have produced what we call cookbooks or recipes for actually communities to start adapting these to all kinds of things that they're used to. And these cookbooks or recipes that have been developed with communities where they actually try all kinds of recipes in order to make sure that they like the taste, they like the color. And I have to mention that you can also easily blend the flour of sorghum and millet, you can blend it with cassava flour, you can blend it with wheat, you can blend it with maize. And I think that's the most important part that this is also becoming a key area where policymakers now they see this as an opportunity to actually reduce the imports on wheat because most of the countries in Africa, they're actually importing wheat. But you can be able to make bread, for example, by blending with sorghum and millet and reduce their import bills on wheat. As I said, it's also very important, these crops are very important for livestock. And of course in the valley chain we see that you get a number of players from the production, from the, you know, the threshing during the harvest but also the value addition. So actually the value addition that can actually, you know, even bring employment to the youth, particularly in the rural areas. Next slide. I want to highlight, you know, some of the varieties as I said is several varieties have been bred, but I want to highlight this jacket variety. The jacket variety is a variety that is very high in iron, you can see 60 parts per million, but it's also early maturing, literally in two months, you can be able to harvest. This variety was released in 2018 in Africa, and you can see that it's one of the really answer to the problem that we have in, you know, anemia. We have a huge population that is anemic, and this becomes the answer to combat this anemia. I want to highlight that when this variety was released in 2018, we quickly saw the uptake because, even during the participatory process, people tested it and it's one of the tasty, you know, varieties. And it's a variety that you can even, you know, not just eat it like for breakfast, but you can even make dessert out of that. It's very fantastic and I want to tell people to say if you are in West Africa, if you're in a part of the Africa, you need to try this jacket variety. And then the other important thing to mention is that I think one of the things that Ikrissat is doing with the national partners is to make sure that seed is available. And you can see that even within the shortest period of time, we actually, you know, delivered seed in partnership with public private partnership, for example, 15 tons in Niger, and we saw also an expansion of this like to 1200 hectares, this is in Senegal. Next. The next one I want to highlight is Sorghum, hybrid variety. This is the first time that hybrid variety was released in Izimbabwe. And this is, you know, it was released in partnership with the private sector, and it's a white seeded variety. The reason why the white seeded variety is very important is because most of the people in this part of the world when we are eating our what we call Ugarli or Sardzai in Izimbabwe or Seema in Zambia, people are used to seeing it as white. And now when you have the brown, you know, Seema or brown Ugarli, sometimes children, they don't like it. People they don't like, they say, no, I want to see it white. And I'm glad to say that through the science, through the research, we are able to have this white variety, which now if they put on the table, they don't come and say, ooh, it's brown. Now they can have it, you know, in the white, the white color that they like. And of course it's early maturing, but also the yield, you're talking of eight times the potential of eight times per hectare, which actually competes even with, you know, comparatively when you look at the use that people get from maize. And most importantly, it's your papers. I think then my last slide. Thank you. Yeah, so this is for me a good opportunity to have this conversation in this forum, because as a research, we are actually, you know, facilitating the organizational for India Africa International Minute conference which is going to be held in August from 30s to 31st. Again, the objectives to create awareness on these different millets. You can see the photo that we have several writers of these millets loaded with the nutrients adaptable to climate. And I think there is no better time really for the world to come together and really start promoting these crops that are full that are loaded with the nutrients and I hope that we can be able to use it in this platform to broadcast this message that please you need to broadcast. It's going to be, you know, physical participation but also there's going to be a platform for people to join virtually. Thank you very much. Thank you so much Dr. Harawa what a great presentation. Now we're going to hear from chef team who's going to share some exciting recipe that we can all cook at home with Bonio. Just a little bit of a bio of chef team. He's a Senegalese raised New York City based chef author restaurateur social entrepreneur and culinary chef. He's executive chef of knock in Lagos Nigeria where I have had the privilege of dining and had a lovely experience. He's also signature chef of the Pullman hotel in Dakar Senegal and executive chef and co owner of Teranga right here in New York City where I am based where I'm hoping to have my next meal. Chef team over to you. Hello everyone. I'm not sure if you can see me. I don't see myself, but I am going to assume that you are seeing me. Thank you for this introduction. I truly enjoyed the increase at presentation earlier, just confirming to me that it's very important that we break the silos and we have conversations between the researchers. That should always begin with science. And there's not enough research being done on these varieties of millet that grows in Africa. And that's unfortunate because that makes us really dependent on our import Africa, the net import of food when we have so many interesting crops, plant crops that could be bringing solutions because they are resilient like Dr. said earlier they are resilient. I want to talk to you about a particular one today. It's a variety of millet called for you as a chef from Senegal, living in New York City early in my career. I just realized that, you know, there was not enough of representation of African within West Africa in particular. And I wanted it to be the source of my inspiration. This is how I studied really to start the info inspiration in the tradition of our cuisine. And in that journey, and the studying a company called Yolele, Yolele is the brand that's bringing these crops underutilized crops from Africa to a global platform. Yolele is very important for all the reasons that Dr. said earlier. It's a grain that's drought resistant that grows in an area called the Sahel as you can see on our map here in our branding, that red area is upon your thrives. And there's not much that grows in there. And which is very important to have a drought resistant crop these days that is also very nutritious, you know, with a rich in iron, rich in fibers have amino acids that are deficient in most of the major grains for your hazard in abundance. And the most important part is it cooks really easily. So you're going to see today I'm going to show you how to make two dishes of for you. The for your plain for your first of all, it's really is five minutes and less than that you have to be boiling water. And I'm going to fix my camera to the, to the store so you can see what's going on here. This is the water that's thank you for it's going to boil. I'm going to raise my heat so that it boils. In the meantime, I'll tell you about the ingredients that are going my first dishes called the Spongebob and mango salad. I'll have lots of herbs in it. So it's herbaceous and fresh. It's a parsley mint. I'm going to put some mango because that's this time Senegal does the mango season. I'll have some tomato. I'll have some cherry tomatoes that are already cut up in dice. And I'll have a little bit of red onions and olive oil and some lemon that's for the salad is inspired by the table with the three. Then I'll have a dessert with coconut milk, cocoa powder, and also some more mango for topping is a for no chocolate pudding, and it's non dairy. Okay, my water is coming to a boil while it's not coming to a boil yet. I'm going to show you just how this variety of for no looks. It's like it's a grain that's tiny. If you can see, I'm pouring it here so you can see it's tiny looks like sand. It's easy to cook. It cooks in five minutes, like I said, but it's difficult to process because you have to remove the skin. And this is the way where innovation had to come with my company, we decided to invest in the processing, but before that we had to create a demand. So here I'm going to pour the forno here into the boiling water, as you can see. I just pour it and I'll give it a quick stir with a spoon. And all I need to do now is reduce the heat to very low and keep it tightly covered as if you're cooking rice, but it cooks much faster than rice. So let me just put the brains here. All right, so you leave it colored here. And while it's covering, I'm going to bring a bowl to have all the other ingredients assembled in it. So my tomatoes, my chopped red onions a little bit about one tablespoon. And my mangrove, that's going to bring in the freshness and the sweetness. The thing about forno is a grain that's so easy to use in so many different types of cuisine. That's why I'm doing this different one today, the salad, because it's summertime, yeah, it's fresh, but you can also use it as a porridge. You can use it as a side, just like a grain, any grain, it has a neutral taste, which makes it really easy to adapt with any type of sauce and it likes to absorb the sauce. And when it's finished cooking, it looks fluffy like couscous, but it's not couscous is better than couscous is a whole grain couscous is actually a pasta that's been turned into flour from wheat is this one is gluten free wheat is not gluten free. So it's a great substitution for really any grain in your favorite recipes is very easy to adjust to adapt. So in few minutes in couple more minutes, the water is going to be absorbed and this forno is ready to be eaten as a grain. Here I'm just going to make it as a salad part of it. The other part I'm going to show you how to make the chocolate pudding with forno. And this is a grain that you really want to consider integrating into your diet, just like the chatty that the doctor was talking about earlier that it was developed. This one also grows in the European two months. It's a fast growing grain. It's an ancient grains been around for over 5000 years is believed to be the oldest cultivated great in Africa. You know what 5000 years. It's resilient. We don't need to invent new resilient crops, especially not a new variety of corn. This is that doctors said earlier, this is so much more nutritious than corn. And it has the type of nutrition that we need to have for our own health, but for the health of our planet as well because it's a climate friendly croc. So and not only it grows in three months in two months, but it restored the top soil in the side that's very important for desertification is growing really fast. So a grain because of its deep roots that nutrients nutrients to the soil and restore it. So that's not the advance of the desert. So it's a way to mitigating the climate change effect. So again, that was your new here. It's gone. It's ready. Look at this. It's within two minutes, three minutes. This is ready. See the water has been absorbed and it's light and fluffy. Easy, easy, and you can be eating it like this. It's really nice has a slightly nutty flavor, but very neutral. But right now I'm going to cool it off. A little bit for my salad. I'll save a little bit for my salad here. Let it cool before I mix it with the rest. And while that's happening, I'm going to add some coconut milk here to prepare my chocolate pudding. I'll add a little bit of vanilla extract. You can put whole whole vanilla as well if you want a few drops. Sweeten it with honey, but you can use any sweetener of your liking. If you don't want any sweetening to you can just leave it as is. But honey is a perfect one to talk about today because we're talking about sustainability and we know that our bees population is depleting as well and we need to pay attention to that very close because without bees there's no agriculture for sure. Without bees there's no cross pollination, there's no millet, and without millet there's no future because those millets are actually the solution. Those underutilized crops, especially the ones that grow in Africa, why I'm insisting on Africa because that's the continent that has 60% of the world's arable land. So it's all important that we pay attention to that because the type of agriculture that we've been doing up to now. Monoculture, the type of agriculture that's like abusing the water system, the type of agriculture that's adding chemicals to the soil in a way that's like destroying it is what we need to get away from. And this continent Africa that has 60% of the world's arable land is offering us the opportunity to rethink our agricultural system and come up with a more resilient type of agriculture that integrates the crops that are called underutilized or forgotten or often like the millets or those varieties of millet need to be integrated. And we don't just integrate them as a commodity, which is very important. We need to really consider even the small farming communities that's been growing them. You know, those small farmers should be the ultimate beneficiaries. If we have a system that integrates them, we are really considering something that's just more than bringing food solutions to climate change. We are also considering the path to development in a sense we are offering economic opportunities for those communities, the among the poorest one in the world. So what I'm saying that you see my coconut milk is starting to come to a boil. It's time to add my cocoa, pure cocoa powder. And if you want to add just chocolate as well as fine. Pure cocoa powder here, give it a stir. And while stirring. You can just add your cooked for you. So the cooked for you is going to cook deeper here to become a porridge. And that's the beautiful thing about for you. It can be turned into a couscous like kind of dish, or it can be turned into a porridge like kind of dish. So you put enough food for you. And let it absorb is going to pump up a little longer into this will give you this really lovely textured. And it's going to take only two minutes, two more minutes. And while this is happening. It's time to assemble my salad. I'm going to make sure all the team is taken off. I'll add a few spoonful of four new to my ingredients. And I could make a dressing on the side. This is an option, just because we have time limitation. I'm just going to add some lemon juice in it to squeeze some lemon juice fresh from my garden here. And a little more crack a little black pepper up to you how much that I could say to taste fresh peace salt. Keep an eye here the water is boiling you want to reduce it a little bit. You need to be present when you're cooking and then some olive oil if you want to use other oil of your liking to it's really up to you. But this is again the quick option. If I don't put my dressing in it so you just got squeeze a little bit of lemon juice and olive oil salt and pepper and I finished by adding my mint. And my parsley, which I stir. So you have the fragrance coming from the mint. The basher's nest from the parsley, sweetness from the mango, that crunchy red onion pepper. And then all that is balanced with the tomato, the salt and the pepper, and you have a beautiful for your salad here. And here I'm going to come back to my dessert. What we have here, the pudding is happening. So really what's happened here, as you see, the formula is absorbing it. And then I'm just going to pour it here in my little bowl, dessert bowl, depending on how many you put, how many you're about to serve. And this is a great thing about foie gras goes a long way too. So once you have it in your dessert bowl after allowing it to thicken a little bit. Let me put a little more. You can refrigerate it. You refrigerate it is going to thicken even and harden. And once it's refrigerated, you finished it by topping it with some fruits, the mango, the berries that we talked about earlier and now you have a lovely, lovely chocolate pudding. I'm just going to just tease you a little bit by taking a spoonful of it, add some mango and some strawberries. The topping is up to you. And then, hmm, this is one of them. So we have to tease you, but see how simple it is to integrate a grain like this into your diet. And you have triple impact. Not only you have a delicious flavor to you that added to your life and to your, your choice of menu every day, but you also have an impact on the planet. You have an impact on communities, small farming communities that's been growing it and that don't have access to market. And this is what we did with my company Yolele. We wanted to create a market. So we really went from the fork to the farm. We created a demand. We created demand. It started with the US early on, Whole Foods took us. And within five years we have a nationwide distribution, our mission to bring, to bring not only these grains for, for market, but also to teach about our food culture. So you have these different pilafs that we have now, you know, products, you know, some jollof, all inspired by the traditional West African cuisine. We have a Dawa Dawa, which is a fermented locus beans that also grows in the Sahel in a resilient way. We have one with moringa and baobab. So we, we, we're going in that direction. It's very exciting to see that there is a demand for this. And now we need to have a support from the communities, from, from the consumers, from organizations like ICRISAT from the United Nations to keep this growing. I mean, Fonyo is limitless. I even wrote a whole cookbook dedicated to Fonyo. And you have the whole journey here if you interested the Fonyo cookbook. And you see, you know, not only the farming communities that are growing it, you see interesting recipes, all, you know, dedicated to Fonyo around Fonyo. But not only the traditional ones, imagine recipes. There's so much interesting thing that we could do with these grains and have a great nutrition and have a fun time in the kitchen and really support the whole system into becoming more resilient. The food system that urgently needs to be revisited. The food system that needs to have millet in it. Millet is like something that's been feeding us for thousands of years. That's nutritious. And we know it's going to come, regardless of the, the, the climate change, you know, it's going to come so we need to support it. Anyway, so this is, this is this one month. My next book is coming up to, by the way, sorry, I'm plugging it is coming in September. It's simply West African and you will also have this type of recipe easy to grow, easy to cook at home. Only inspired by the traditional West Africa, lots of millet recipes as well in it. So thank you again for your time. I hope you enjoyed this presentation. And I'm going to go ahead and have my breakfast here. Good morning here. And if you have questions, I'll be around anyway. Thank you again. Thank you chef team it looks absolutely delicious I think everyone on the line is very jealous. I know you've been cooking you haven't seen the comments but there have been several people saying I'm going to try this at home oh I'm so jealous. Go for it. So you go ahead. No I was going to say I know we started a moment late, and we were supposed to be ending in just two minutes, but since we started a little bit late I hope maybe I might put one or two questions to each of our panelists. I'm going to start with one for Dr. Harawa. Ben Jayena Ben Jayini is asking, who is producing the hybrid millet seeds that you were presenting is it like a private company is it a government agency is it a public private partnership. And what are they doing to preserve traditional varieties while they're also promoting these new hybrid varieties. Yeah. Thank you for that question so. We have our what we call public private partnership to produce hybrid. We have open primitive varieties. We work with, for example, public and sometimes farmer groups, because they are easy to, you know, produce seed. But when it comes to hybrid, then we work with private companies together with the public the national system so a number of the, you know, partnership that we have. We have actually formed what we call hybrid parents research consortium, really to promote this hybrid. The good thing about hybrids is that they are really high yielding and you can see that that's all gone variety. It's eight times. I think something that I have to mention is one of the reason why mays came like, you know, in the early nine, you know in the 90th century and literally pressed crops like millets which were growing. It was because of the quantity per unit land. So you have mays that can yield to five times. And then you have these small grains that will you two times. That's what really pushed the policies to expand on maze. And therefore it's important that we have to be mindful that we still need to have the quantities because we have to feed a bigger population. In particular, people are looking at $2 billion in 2050. And therefore we need to be looking at the options of having these hybrids. I will do it preserve the trace as I said that we have these gene banks where we have collected what we call wild varieties, some of the traditional varieties. And this is where we are making sure that these traits, they don't get lost in the system. And of course for farmers they have choices to use either hybrid or the open pollinated varieties. And I think for me what is very important is to make sure that we are balancing quality, but also the quantity. Thank you. Thank you. And we have a question from the floor for chef team. So need a Sean do car is asking about the fiber content of phony and the GI which I'm assuming is glycemic index. I know we talked about that with some of the other varieties that Dr. Harawa presented, but if you could comment on that on phony. So the fiber content on phony depends on the level of processing. So you see, and that's interesting because the doctor talked about it earlier, about how the common preference for phony is the white looking one that's been polished, which means the fiber is has been slightly removed from the phony. So because of the extra polishing, but we are also coming with two packages of phony or one is a whole grain. So that's one has a much higher fiber content and that's because the fiber is mostly in the skin part, which originally is removed. The exact numbers I can, I can't really come up with it because I'm like, I have it written somewhere, but I'm sure doctor would be able to tell you also that the glycemic index in Senegal in the whole West African region. The details have been for a while, recommending phony or consumption because of that element of the global glycemic index. Again, the exact numbers. I don't want to adventure myself on it, but it's compared to like the traditional rise that people tend to eat the phony is highly recommended because of that. So yes, it's those numbers available. It could be looked up. I mean, also Google it so I can connect with you later on, but I can't give you exact numbers. I don't know, Dr. Harawa, if you want to add to that sense or not, we can just move on to one more question. Yeah, I think we can move on. I think what is very important is that it's within the same range of the millets, for example. If you compare with the other staples like maize and rice, obviously, they, you know, these have logged by simic index compared to them. So I don't have the figures for phony or myself on my fingertips, but definitely we need to recognize that I think it's the same, you know, family of these millets. It's the same family and it's important that it's also highlighted the fact that we need to do so much more research, the amount of research done in those crops compared to the usual suspect, the mainstream crops is just astounding. You know, we've been neglecting it and then for different reasons, but we need to really invest in it and put more science behind it. But phony for some reason has been for the longest time recommended for people suffering of diabetes type two in West Africa. So because of its logistic aspect. Thank you so much. One more quick question, hopefully for each of you. Dr. Hawaii Harawa Milan meta is asking about the chalk tea, the white seed variety I think it was that you presented. Is that consumed seasonally or is it something that's available all year round. They were asking about available all year round. You know, you, you, you grow it and it's only two months as I say, you have an opportunity to have irrigated, you know, crops during the year, you can definitely grow it. And you can it's great you can store it you can process it. Yeah, definitely it's available. Turning to a kind of similar question for chef team, we do have a global audience. You know, everybody's saying that they're going to sign on to order their phony right now. What countries are you shipping to where is it available and you said that you're, you know, working to kind of globally increase the demand and consumption of millets and phony specifically, if it's not available somewhere, you know, right now are there places that you're looking to for the future. It's not available online. So, you know, that come and obviously Amazon and a few other fresh directs across in the US is available nationwide, we are distributed in all the whole food at Target at Sprouts, all the major markets are distributing our product. We even have for your chips now in the in the market so we innovating this way. But what we really wanted to do is have a global impact. And for that to happen, we needed to work on the innovation because for you, as I said earlier, easy to grow. It really grows so easily, but it's difficult to process because you have to remove the side tiny little green you have to remove the job, the skin. And so because of that, there's close to 50% of post harvest waste, which is high. And for us to really realize the dream of turning phony into a world-class crop, we had to work on that processing level. So what we did was we hired a milling equipment company to develop a processing for phony that's efficient. And we went from 50% of post harvest waste to like single digits, which is amazing almost doubling the production. Another element of the innovation was going from close to one ton per day of processing phony to two tons per hour. That's really how we were able to not only doubling the production without growing more, but making it more efficient and having phony now accessible soon to the US is already here, but to Europe and of course West Africa, the market in Africa. So we have a structure in Mali and in Senegal, two structures. The mill that's processing the phony, contracting with small farming communities, a network that's growing. And then that mill is bringing the phony to the hub of distribution in Senegal that will be bringing phony to all the other markets in Africa and in Europe. And India. That's wonderful in China. That's just so great. This has been such a wonderful session. It's been just so wonderful. You know, we've looked at the entire steps of the value chain from, you know, getting high quality seed to the farmers. I love your entrepreneurship around the innovation for the processing. You know, I think everyone will agree that what we've learned today is, you know, millet and phony and sorghum and, you know, the whole, all the millets, the whole family is just such a great solution for returning value to small holder farmers in Africa. And even the processing for me, I mean, it sounds like a challenge, but also an opportunity for, you know, local value addition and job creation, especially in Africa where you have these young populations that are looking for jobs and you know really want to get engaged in an exciting sector that's doing great things. So thank you both for such wonderful presentations. I know I've learned so much. I can't wait to go home and, you know, order my phony and make my chocolate pudding that sounded just absolutely delicious. Thank you so much for other participants who joined online and your wonderful questions. And there is a link in the chat. I hope everyone will join us for our last session in August, where we're focusing more on the nutritional aspects and nutritional benefits of millet and we have one more set of recipes from one more chef. Thank you everyone so much again. I wish everybody a great rest of your day and whatever time zone you're in and keep eating millet. Thank you. Thank you.