News & Events
By: Anne Zaczek, U.S. Grains Council Manager of Global Development Programs
A ceremony was held this month honoring the Tanzanian Central Veterinary Lab (CVL) staff with certificates for completing a U.S. Grains Council- (USGC) sponsored training program focused on new lab equipment and best management practices.
Data from the U.S. Department of Agriculture’s (USDA’s) Economic Research Service (ERS) indicates U.S. ethanol production during the 2014/2015 marketing year reached a record volume of 14.7 billion gallons (55 billion liters), which is up 3.9 percent from the previous year. Exports for the same time period were 872 million gallons (3.3 billion liters).
Nonstick cooking spray
2 leeks, thinly sliced, white part only
2 cloves garlic, chopped
2 carrots, thinly sliced
1 fennel bulb, quartered and thinly sliced
1 stalk celery, thinly sliced
1/2 pound boneless lean lamb, cut into 1-inch cubes
6 cups fat-free chicken broth
1/2 cup pearl barley
1 teaspoon salt
1/2 teaspoon ground black pepper
Herb bundle: 6 sprigs thyme, 4 sprigs Italian parsley and 1 sprig rosemary
2 1/3 cups sorghum flour blend
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1 cup milk of choice, at room temperature
1/3 cup canola oil
2 large eggs, at room temperature
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Add-Ins and Topping
1 cup uncooked sorghum grain
2 1/2 tablespoons olive oil
3 to 4 cups chicken broth
1 cup carrots, thinly sliced
1/2 cup celery, sliced
1 clove garlic, minced
3 green onions, sliced
1/3 cup pine nuts or slivered almonds, toasted
1 1/2 cups cherry tomatoes, halved
Salt to taste
Dash freshly cracked pepper
The global market for gluten-free products has been on the rise in recent years and is expected to reach $6.2 billion by 2018, according to MarketsandMarkets, a U.S. based global market research company. To meet the increasing demand, food manufacturers are relying on gluten-free ingredients to produce baked goods, cereals, snacks and other products that meet consumer demands.
Sorghum: A Gluten-Free Whole Grain
Sorghum is recognized as an important farm crop in the United States and has expanded to become one of the top five crops grown worldwide.
Although sorghum has been predominately grown for livestock feed and ethanol production in the United States, it is mainly used for human food elsewhere in the world. This is partly because the crop can grow in harsh environments with drought conditions where other grains do not typically perform as well.
Barley has been a long-time ingredient in animal feed rations and beer, a beverage enjoyed worldwide. But this ancient grain is also garnering attention by health professionals for its nutritional benefits for human health.
Three U.S. Grains Council’s (USGC’s) delegates – Randy Ives of Gavilon; Ray Defenbaugh of Big River Resources; and Stan Garbacz from the Nebraska Department of Agriculture – were honored for 10 years of service to the organization at its 55th Annual Board of Delegates Meeting this week in Montreal, Canada.
Asked about their experiences with the Council, the three told different stories but were unanimous in recognizing its value.
The highlight for Ives has been seeing the ethanol industry come together to meet challenges from antidumping cases to biotechnology acceptance.