Monia Caramma is Chief Sustainable Food Officer and Susteinable food Reseacher. She has been studying ancient grains with and without gluten since 2000 and she met sorghum in 2015 when she started the first milling trials. In 2017 Monia Caramma formulated the technique of gelatinization and processing of this cereal, obtaining a 100% sorghum dry pasta with excellent cooking hold without the use of additives, emulsifiers, binders. She is member of the Steering Committee of Sorghum ID and Vice President of Sorghum United. Columnist, author, she is involved in the popularization of issues related to food, its processing and its effects on people's well-being. She is former at official international and national Congress for doctors, dieticians and nutritionists, health and wellness professionals. Monia Caramma formulates healthy and sustainable foods. She was included in the Forbes 2021 ranking of the 100 most influential women in Italy. In 2021 her book has been released: Ancient and Modern Cereals, why knowing the variety of flour you eat can save your life. In 2023 her second book has been released;La Verità vi prego sul cibo; manuale di sopravvivenza alimentare”. Her articles have been published in Journal of Food and Nutritional disorders, Tecniche molitorie, altra medicina, Professional Pasta, among others.
I believe we need to drive demand for smarter foods and especially focus on more nutritious and diverse staples – this is how we can have big impact on the health of people and the planet. Underlying this is supporting the smaller entrepreneurs and farmers to be profitable and key players in the economy.
As the founder and previous Executive Director of Smart Food, I have focused on mainstreaming millets. This includes working with a team to create reality TV for a cause. Along with a global team we undertook the largest studies on the nutrition and health benefits of millets including on diabetes, anaemia, growth/malnutrition, hyperlipidemia and calcium retention and deficiencies. We undertook the first-ever scientific studies on millets in school feeding programs which were undertaken in Tanzania and India. We conducted a number of market analyses for the demand potential for millets, including the largest consumer study on millets with 15,500 face-to-face interviews across 7 cities in India. We also published the first coffee table book on millets, The Millet Movement in India, selling in Amazon.
I started my career as an agricultural economist and later moved into market research in agribusiness and other related areas.
In January 2022, I returned to my home country Australia and am starting new initiatives to further build the millet value chains. See more at: website: www.letsmillet.org
In 2019, I discovered sorghum in France, the project emerged in a few days. I attributed the year 2020 to the study and competence of this adventure, the decision is made after reflection, organization of roles and consumer tests: ORI was born in 2021.
Entrepreneur in human food, activity based on knowledge and an ancient human practice reinvented and re-enchanted for a new culinary experience.
ORI is the New Specialist in Dietary and Sustainable Solutions (Whole Cereals, No Preservatives, No Dyes, No Flavors, No Additives, No Processed Foods, No Sweeteners), Vegan and Naturally Gluten-Free!
ORI is a company with a mission committed to its territory to support economic players in agriculture and industry to innovate, create sustainable value and build efficient, scalable, agile and low-tech production facilities and tools.
Our ORI SORGHUM universe is dedicated to the creation of intelligent food solutions based on SORGHUM, this ancient grain oriented towards the future!
With a multidisciplinary team, we act for sustainable agriculture, a responsible industry and tasty food.
Our Mission: Participate in the awakening of your senses and make you travel through cultures.