Following their early domestication, broomcorn millet and rice (in East Asia) wheat barley South-west were subsequently adopted across Eurasia during the Bronze Age/early historic period. The precise timing dispersal routes for this trans-Eurasian exchange, however, remain unclear. Here, authors present archaeobotanical evidence from sites on Caspian Sea's southern coast, demonstrating that rea...

We have collated and reviewed published records of the genera Panicum and Setaria (Poaceae), including the domesticated millets Panicum miliaceum L. (broomcorn millet) and Setaria italica (L.) P. Beauv. (foxtail millet) in pre-5000 cal b.c. sites across the Old World. Details of these sites, which span China, central-eastern Europe including the Caucasus, Iran, Syria and Egypt, are presented wi...

Stable isotope biochemistry (delta(13)C and delta(15)N) and radiocarbon dating of ancient human and animal bone document 2 distinct phases of plant and animal domestication at the Dadiwan site in northwest China. The first was brief and nonintensive: at various times between 7900 and 7200 calendar years before present (calBP) people harvested and stored enough broomcorn millet (Panicum miliaceu...

The eastern Baltic region represents the world’s most northerly limit of successful broomcorn millet (Panicum miliaceum) (hereafter, millet) cultivation in past, yet this crop has been almost forgotten today. earliest identified from macrobotanical remains which were directly dated to ca 1000 BCE. Between 800 and 500 BCE, was one major staple foods territory modern-day Lithuania. Millet continu...

Broomcorn and foxtail millet are the only major domesticated plants indigenous to prehistoric Eurasia rely on C4photosynthetic pathway. Here we study impact of animal manure (AM) broomcorn (Panicum miliaceum) (Setaria italica), grown in Askov Long-Term Experiment, using unmanured soil dressed with phosphorus plus potassium (PK) as reference treatments. Animal had a marked effect yields δ15N val...

Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession the major factor influencing development of typical flavor. Here, we report changes in flavor substances microbial community during broomcorn Huangjiu. Results indicated that a total 161 volatile compounds were measured fermentation, estragole was detected for first time A ...