permaculture

[sinergyinaction@netscape.net]

Hi,
catching up too, even though no suggestion to an agroforestry dicussion 
list was
given (so far) at least I learned about prosopis cineraria
Thanks
Antonio

-----Original Message-----
From: E. E. Mitchamore Jr <emitch@att.net>
To: permaculture <permaculture@lists.ibiblio.org>
Sent: Sun, 2 Apr 2006 06:57:01 -0500
Subject: Re: [permaculture] agroforestry discussion list

 Catching up here, after several days focus on a plant sale.

I'm having a hard time getting my head around sorghum OR grain.  
Neither has
entered my consciousness in a lifetime in Central Texas.

Am aware that legumes and grains are commonly combined to make complete 
protein,
but that's as far as I have thought so, surprise!, yet ANOTHER thing to 
learn
about.

E. E. "Mitch" Mitchamore
www.hillcountrynatives.biz
 ----- Original Message -----
 From: Marimike6@cs.com
 To: permaculture@lists.ibiblio.org
 Sent: Friday, March 31, 2006 8:48 PM
 Subject: Re: [permaculture] agroforestry discussion list


  The article below-- actually an entire booklet-- will serve as a good 
general
  introduction to the uses of sorghum and millet in human nutrition. 
Astute
  Texans on the lookout for opportunity's knock will note that in 
Africa,
sorghum
  was first cultivated as the basis for making beer. This could work, 
folks.

  
http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/T0818e/T0818E0
1.htm


  Unfortunately, sorghum has an incomplete suite of amino acids, and is 
not
  that great from a nutritive standpoint. Certain heretics have 
discussed the
  prospect of enhancing the stuff via genetic tinkering. If this were 
to come to

  pass, millions who now depend on the stuff for survival could in fact 
be
living
 healthier lives. Naturally, their souls would be in jeopardy.

 http://www.africancrops.net/abstracts2/nutrition/mehlo.htm

  
http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/T0818e/T0818e0
0.htm


  It's a good idea when preparing these foods to supply an array of 
nutrients
 by adding dal (lentils), vegetables and healthy spices like turmeric,
coriander
  and garlic. This boosts food value and flavor.  The strategy gets 
around the
 GM problem, and makes the food taste good as well.

  There would be some cultural problems with acceptance. I'm trying to 
wrap my
  head around people in Oklahoma, New Mexico and West Texas thinking 
that
  sorghum is not just for the cattle. I don't think some among them 
will be
ordering
 the curry soon.

  Their loss. The millet injera in particular is very good, and holds 
pinto
  beans and gravy as well as any corn tortilla I ever saw. More 
absorbent, even.
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