Chief Executive Officer,
Mr. Blum is a native Nebraskan with roots on a fourth-generation family farm operation consisting of row crops. His passion for public service and agriculture has led him to careers working for farmers as staff at the US House of Representatives and as the former Executive Director of the Nebraska Grain Sorghum Board and Nebraska Sorghum Producers Association. “I firmly believe in the value of sorghum and millets to human and animal health. Importantly, our changing global climate requires a renewed emphasis on water-smart and drought-resistant grains. Consumer and producer education regarding the value of sorghum and millets, which meet the challenges of climate-smart agriculture, is vital to the future of our species on this planet.”
Monia Caramma is Chief Sustainable Food Officer and Sustainable Food Researcher. 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 Ddisorders, Tecniche molitorie, altra medicina, Professional Pasta, among others.
Co-Founder and Executive Director
Nicholas is a Ugandan with more than 6 years experience working with millets and sorghum. He began his work with millets in 2015 using it in the management and prevention of malnutrition among children and women in Eastern Uganda; later moving into research on millets and sorghum products that can be used as a nutritious food option during the 1000 days window of opportunity. As founder and team lead Nutri-Worth; Nicholas continues to advocate for healthy food systems and believes millets are a game. changer in the campaign against food insecurity.
Franco Borgogno is a Self-taught plant-based food designer, based in Argentina who explores food through a holistic approach according to its material, healing and emotional properties. He is the founder of Galuy Foods, An Argentinean start-up that produces plant-based food mainly made from “Sorghum” following a regenerative agriculture and production system where all the crops produced are gluten free. The star product is the “Sorghum” patties which consumers are choosing as a new old alternative for Burgers since it’s an ancient grain and people in Africa, India and Asia have been having it for millennia. His work as researcher has led him to know the core of different cultures and lived in places such as New Zealand, Israel, Thailand, Singapore, Costa Rica, and the U.S.A. He’s currently collaborating on various projects that seek to have a positive impact on the food industry.
Co-Founder ORI Sorgho
Consumer of sorghum since my childhood in my native Tunisia, I am an architect. I have fifteen years of experience in the management of architecture / real estate / industry projects within major industrial clients in Tunisia & France & Europe (PSA RETAIL / REXAM HEALTHCARE / ORANGINA / AIRBUS / NOVARES AUTOMOTIVE / CNRS PUBLIC RESEARCH / PUREVER CLEANROOMS / MERCK HEATHCARE ) .
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.
International promotion manager
Graduated of the Agricultural School of Angers (FRANCE), after a first experience as product manager, I specialized into European seed sector and international cooperation for agricultural projects. As international promotion manager for the French Federation of the National Production of Maize and Sorghum Seeds (FNPSMS) and Sorghum ID, I dedicate my efforts to promote a sustainable way to produce food. I believe agriculture should be based on the cultivation of the most relevant varieties for each climate and challenges by well-trained professionals. That is why we are committed to build a strong European Sorghum sector within the association Sorghum ID by cooperating with institutions, seeds professionals, researchers, farmers, and industrial users.