Amaranth: A World of Opportunity

Program for the Amaranth Institute Conference 2015 

THURSDAY, September 24th
5-6 PM Installation of poster presentations
5-8 PM Conference Registration
6-8 PM Poster Viewing Available
7-8 PM Welcome Reception

Opening Speaker
Jonathan Walters: Director Sales & Marketing at Nu-World Amaranth, Inc. (d.b.a. Nu-World Foods), and Conference Chair for the 2015 Amaranth Institute (15 minutes)

FRIDAY, September 25th
9:00-9:15 AM WELCOME – Jonathan Walters and TBD (likely to be a representative of the Illinois State Agricultural Department)
9:15-9:45 AM Introductions of Participants
9:45-11:00 AM Keynote Discussion.  Pablo Sevilla @ Ingredients, Inc.
11:00 – 11:15 Coffee Break
11:15 AM-12:30 PM  Facilitated Discussion around Barriers and Opportunities to move amaranth forward
12:30 – 1:30 PM LUNCH - provided at hotel
1:30 – 3:30 PM Bus for tour of Enjoy Life Foods/Mondolas
3:30-4:00 PM  Mary Beth Wilson, Amaranth Leaves and Nutrition Availablity
4:00-4:30 PM  Jaime Draves, CEO Katan Kitchens
4:30–5:00 PM Pete Noll, Value Chain Assessment in Mexico
6:00 PM BANQUET (provided at hotel)
7:30 PM Business Meeting

SATURDAY, September 26th
15 minute presentations with 5 minutes Q & A
8:00 AM Amaranth Institute Board Meeting (participant free time and/or networking)
9:00 – 9:20 Elibariki Kisimbo, Empower Tanzania
9:20 – 9:40 Tom Post, Results of Amaranth Promotion in East Afirca, 1999-2014
9:40 – 10:00 Anna Madalinska, The Role of Amaranth in the Changing Farm Dynamics of Chuquisaca, Bolivia
10:10 – 10:30 Mildred Osei-Kwarteng, Quantifying Architectural Traits of Amaranths by 3-Dimensional Digitization
10:30 – 10:40  Coffee Break
10:40 – 11:00 Truphena Chabeda, Brief History of Amaranth Greens in Western Kenya
11:00 – 11:20 Ranjit Thapa et al, 
Genetic Diversity Analysis of Grain Amaranths Using SNP Markers
11:20 – 11:40 David Brenner, Status of the Amranthus Seed Collection
11:40 – 12:00
Lillian Machivenyika, Cluster Agricultural Development Services in Zimbabwe
12:00 – 12:30 Divide out for networking and more individual discussions
12:30 – 1:30   LUNCH with Chef Almaz, Ethiopian Diamond Resturant
1:30 Closing remarks and plan next conference