'Kodo poisoning': cause, science and management

Unlocking the potential of Kodo millet: reviving an indigenous super grain for tomorrow's nutrition

Kodo millet (Paspalum scrobiculatum L.) is an underutilized crop that encompasses nutritional benefits and climate resilience, making it a viable option for future crop development with nutraceutical properties. The cultivation of this crop has ancient roots, where it was revered for its ability to thrive in times of famine and was a vital companion crop to rice. Dishes made with Kodo millet are highly palatable and can be easily integrated into mainstream rice-based dishes. Among all cereals, Kodo millet is distinguished by its gluten-free composition, high phosphorus content, and significant antioxidant potential, which contributes to a diet that may reduce cardiovascular disease risk. Often grown in rainfed zones by marginal farmers, Kodo millet is valued for its grain and fodder. This less demanding crop can tolerate both biotic and abiotic stress, allowing it to thrive in soils with low organic matter and with minimal inputs, making it an ideal dual-purpose crop for rainfed areas. Despite its nutritional and agricultural benefits, Kodo millet's popularity is hindered by challenges such as low yield, market demand, lodging at harvest, and poor dehulling recovery, which necessitate the development of high-yielding varieties through the latest breeding advancements. Systematic investment and concerted breeding efforts are essential to harness the full potential of this nutrient-dense crop. The absence of whole genome sequence for Kodo millet poses a barrier to uncovering novel genetic traits. Consequently, there is an imperative to establish a millet-based value chain that elevates these underutilized crops, shaping smart cropping patterns and enhancing nutritional profiles for sustainable diets. Accordingly, this review highlights the significance of Kodo millet and the impact of breeding to establish it as a smart food choice for the future.

Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA

Strains of Penicillium camemberti and P. roqueforti are used in the production of soft-ripened and blue-veined cheeses. However, some strains can produce toxic secondary metabolites (mycotoxins), including α-cyclopiazonic acid (CPA), a neurotoxin. Data on the levels of CPA in cheeses marketed in the USA are extremely limited. An enzyme-linked immunosorbent assay was adapted for measuring CPA in soft-ripened and blue-veined cheeses. Recoveries from cheese curds were 103 ± 27% (n = 30). A total of 254 samples of soft-ripened, blue and miscellaneous cheeses were examined. CPA was detected in 36/79 (45.6%) of soft-ripened cheeses and in 41/168 (24.4%) of blue-veined cheeses. Median levels in positive samples were 48.5 µg/kg and 30 µg/kg, respectively. The highest levels found were 3,820 µg/kg (in a Brie), 1,250 µg/kg (in a blue) and 7,900 µg/kg (in a Monte Enebro). The implication of such exposures is unknown, as a consensus on acceptable intake remains to be established.