A forgotten ancient grain that could help Africa prosper | Pierre Thiam

78,686 views ใƒป 2017-09-27

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์•„๋ž˜ ์˜๋ฌธ์ž๋ง‰์„ ๋”๋ธ”ํด๋ฆญํ•˜์‹œ๋ฉด ์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค.

๋ฒˆ์—ญ: Jihye Yun ๊ฒ€ํ† : Jihyeon J. Kim
00:12
I was born and raised in Dakar, Senegal,
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์ €๋Š” ์„ธ๋„ค๊ฐˆ์˜ ๋‹ค์นด๋ฅด์—์„œ ๋‚˜๊ณ  ์ž๋ž์Šต๋‹ˆ๋‹ค.
00:15
and through a combination of accidents and cosmic justice,
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๊ทธ๋ฆฌ๊ณ  ์—ฌ๋Ÿฌ๊ฐ€์ง€ ์šฐ์—ฌ๊ณก์ ˆ์„ ๊ฑฐ์ณ
00:20
became a chef in the US.
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๋ฏธ๊ตญ์—์„œ ์š”๋ฆฌ์‚ฌ๊ฐ€ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
00:22
(Laughter)
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(์›ƒ์Œ)
00:24
When I first arrived in New York,
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์ œ๊ฐ€ ์ฒ˜์Œ ๋‰ด์š•์— ๋„์ฐฉํ–ˆ์„ ๋•Œ
00:26
I began working in these restaurants -- different types of restaurants --
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์ €๋Š” ์—ฌ๋Ÿฌ ์ข…๋ฅ˜์˜ ์‹๋‹น์—์„œ ์ผํ•˜๊ธฐ ์‹œ์ž‘ํ–ˆ๋Š”๋ฐ
00:30
from French bistro to Italian,
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ํ”„๋ž‘์Šค ๋น„์ŠคํŠธ๋กœ๋ถ€ํ„ฐ ์ดํƒˆ๋ฆฌ์•„ ์‹๋‹น๊นŒ์ง€
00:33
global ethnic to modern American.
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๊ทธ๋ฆฌ๊ณ  ์„ธ๊ณ„์˜ ๋‹ค์–‘ํ•œ ์ „ํ†ต์š”๋ฆฌ๋ถ€ํ„ฐ ๋ฏธ๊ตญ ์š”๋ฆฌ ์‹๋‹น์—์„œ๋„ ์ผํ•ด๋ณด์•˜์Šต๋‹ˆ๋‹ค.
00:36
At the time,
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๊ทธ ๋•Œ์—
00:37
New York was already well-established as a food capital of the world.
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๋‰ด์š•์€ ์ด๋ฏธ ๊ฒฌ๊ณ ํ•œ ์„ธ๊ณ„ ์Œ์‹์˜ ์ˆ˜๋„์˜€๋Š”๋ฐ
00:41
However ...
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๊ทธ๋Ÿฌ๋‚˜....
00:44
with the exception of a few West African and Ethiopian mom-and-pop eateries,
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์„œ์•„ํ”„๋ฆฌ์นด์˜ ์Œ์‹๊ณผ ์—ํ‹ฐ์˜คํ”ผ์•„ ์ „ํ†ต์Œ์‹์€ ์ œ์™ธ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
00:50
there was no such thing as African cuisine in the entire city.
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์˜จ ๋„์‹œ๋ฅผ ๋‘˜๋Ÿฌ ๋ณด์•„๋„ ์•„ํ”„๋ฆฌ์นด ์Œ์‹์€ ์ฐพ์•„๋ณผ ์ˆ˜ ์—†์—ˆ์Šต๋‹ˆ๋‹ค.
00:55
Early in my life,
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์ œ๊ฐ€ ์–ด๋ฆด ๋•Œ์—
00:57
I was influenced by Senegal's first president,
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์ €๋Š” ์„ธ๋„ค๊ฐˆ์˜ ์ดˆ๋Œ€ ๋Œ€ํ†ต๋ น์ธ
01:00
Lรฉopold Sรฉdar Senghor,
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๋ ˆ์˜คํด๋“œ ์„ธ๋‹ค๋ฅด ์…๊ณ ๋ฅด์—๊ฒŒ ์˜ํ–ฅ์„ ๋ฐ›์•˜๋Š”๋ฐ
01:02
nicknamed, "the poet president,"
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๊ทธ๋Š” '์‹œ์ธ ๋Œ€ํ†ต๋ น'์ด๋ผ๊ณ  ๋ณ„๋ช…์ด ๋ถ™์—ฌ์กŒ์œผ๋ฉฐ
01:05
who talked about a new humanism,
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์ƒˆ๋กœ์šด ํœด๋จธ๋‹ˆ์ฆ˜์— ๋Œ€ํ•ด์—ฌ ์ด์•ผ๊ธฐํ–ˆ๊ณ 
01:07
a universal civilization,
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๋ณดํŽธ๋ฌธ๋ช…์— ๋Œ€ํ•ด์„œ ์ด์•ผ๊ธฐํ–ˆ์œผ๋ฉฐ
01:08
in which all cultures would come together around a communal table as equals,
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๋ชจ๋“  ๋ฌธํ™”๊ฐ€ ๋Œ€๋“ฑํ•œ ์œ„์น˜์—์„œ ์ด์•ผ๊ธฐํ•˜๋ฉฐ
01:14
each bringing its own beautiful contribution to share.
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๊ฐ์ž์˜ ๋ชซ์„ ๊ธฐ์—ฌํ•˜๋Š” ๊ฒƒ์„ ํฌ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
01:19
He called it "the rendezvous of giving and receiving."
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๊ทธ๋Š” ์ด๋ฅผ "๋ณด๋ƒ„๊ณผ ๋ฐ›์Œ์˜ ๋ž‘๋ฐ๋ถ€"๋ผ๊ณ  ๋ถˆ๋ €์Šต๋‹ˆ๋‹ค.
01:24
That concept resonated with me,
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๊ทธ ์•„์ด๋””์–ด๋Š” ์ €์—๊ฒŒ ์˜๊ฐ์„ ์ฃผ์—ˆ๊ณ 
01:26
and it has guided my career path.
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๊ทธ๊ฒƒ์€ ์ œ ์ง„๋กœ๋ฅผ ๊ฒฐ์ •ํ•˜๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
01:29
After years of working in restaurants,
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๋ ˆ์Šคํ† ๋ž‘์—์„œ ๋ช‡๋…„ ๊ฐ„ ์ผํ•œ ๋’ค
01:32
I yearned for my work to have a deeper impact
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์ €๋Š” ์ œ ์ผ์ด
01:35
that would go beyond the last meal I had served.
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์ œ๊ฐ€ ์„œ๋น™ํ•  ๋งˆ์ง€๋ง‰ ์Œ์‹๋ณด๋‹ค ๋”ํ•œ ์˜๋ฏธ๋ฅผ ๊ฐ€์ง€๊ธฐ๋ฅผ ๊ฐˆ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
01:40
I wanted to give back, both to New York --
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์ €๋Š” ๋ณด๋‹ต์„ ํ•˜๊ณ  ์‹ถ์—ˆ์Šต๋‹ˆ๋‹ค.
01:43
the city that allowed me the opportunity to follow my calling --
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์ œ ์†Œ๋ช…์„ ๋”ฐ๋ฅด๋„๋ก ํ•ด์ค€ ๋„์‹œ์ธ ๋‰ด์š•๊ณผ
01:47
but also to my origins and ancestors in Senegal.
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์ œ ๊ทผ๋ณธ์ธ ์„ธ๋„ค๊ฐˆ์˜ ์กฐ์ƒ๋‹˜๋“ค์—๊ฒŒ์š”.
01:52
I wanted to contribute to that universal civilization
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์ €๋Š” ์…๊ณ ๋ฅด๊ฐ€ ๋งํ–ˆ๋˜
01:55
Senghor had described.
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๋ณดํŽธ๋ฌธ๋ช…์— ์ผ์กฐํ•˜๊ณ  ์‹ถ์—ˆ์Šต๋‹ˆ๋‹ค.
01:57
But I didn't know how to make a measurable impact
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๊ทธ๋Ÿฌ๋‚˜ ์ €๋Š” ์š”๋ฆฌ์‚ฌ์ด์ž ์ž‘๊ฐ€๋กœ์„œ
02:00
as a cook and writer.
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์–ด๋–ค ์˜ํ–ฅ์„ ์ค„ ์ˆ˜ ์žˆ์„์ง€ ๋ชฐ๋ž์Šต๋‹ˆ๋‹ค.
02:03
While I was writing my first cookbook,
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์ œ๊ฐ€ ์ฒซ ์š”๋ฆฌ์ฑ…์„ ์“ธ ๋•Œ
02:06
I often traveled to different regions of Senegal for research.
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์ €๋Š” ์กฐ์‚ฌ๋ฅผ ์œ„ํ•ด ์„ธ๋„ค๊ฐˆ์˜ ๋‹ค์–‘ํ•œ ์ง€์—ญ์„ ์—ฌํ–‰ํ–ˆ์Šต๋‹ˆ๋‹ค.
02:12
During one of those trips,
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๊ทธ ์—ฌ์ • ์ค‘์—์„œ
02:14
in the remote, southeast region of Kรฉdougou
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์ผ€๋„์šฐ๊ตฌ์˜ ์™ธ๋”ด ๋™๋‚จ์ชฝ ์ง€์—ญ์—์„œ
02:18
I rediscovered an ancient grain called fonio
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์ €๋Š” 'ํฌ๋‹ˆ์˜ค'๋ผ๊ณ  ๋ถˆ๋ฆฌ์šฐ๋Š” ๊ณ ๋Œ€์˜ ๊ณก๋ฌผ์„ ์ฐพ์•„๋ƒˆ๋Š”๋ฐ
02:22
that had all but disappeared from the urban Senegalese diet.
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๊ทธ๊ฒƒ์€ ์„ธ๋„ค๊ฐˆ์˜ ๋„์‹œ ์‹๋‹จ์—์„œ ์‚ฌ๋ผ์ง„ ๊ฒƒ์ด์—ˆ์Šต๋‹ˆ๋‹ค.
02:28
It turns out that fonio had been cultivated
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ํฌ๋‹ˆ์˜ค๋Š”
02:31
for more than five thousand years
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5์ฒœ๋…„ ์ด์ƒ ์žฌ๋ฐฐ๋œ๊ฒƒ์œผ๋กœ ๋ฐํ˜€์กŒ๊ณ 
02:33
and is probably the oldest cultivated cereal in Africa.
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์–ด์ฉŒ๋ฉด ์•„ํ”„๋ฆฌ์นด์—์„œ ๊ฐ€์žฅ ์˜ค๋ž˜ ์žฌ๋ฐฐ๋œ ๊ณก๋ฌผ์ผ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
02:38
Once a popular grain on much of the continent,
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์ด๊ฒƒ์ด ๋Œ€๋ฅ™์—์„œ ํ•œ์ฐฝ ์œ ํ–‰ํ–ˆ์„ ๋•Œ๋Š”
02:42
fonio was grown all the way to ancient Egypt,
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ํฌ๋‹ˆ์˜ค๋Š” ๊ณ ๋Œ€ ์ด์ง‘ํŠธ์—์„œ๋„ ์žฌ๋ฐฐ๋˜์—ˆ๋Š”๋ฐ
02:46
where archaeologists found grains inside pyramids' burial grounds.
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์ด๋Š” ํ”ผ๋ผ๋ฏธ๋“œ์˜ ๋งค์žฅ์ง€์—์„œ ๋ฐœ๊ฒฌ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
02:52
Today it is mostly cultivated in the western part of the Sahel region,
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์˜ค๋Š˜๋‚  ์ด๊ฒƒ์€ ์ฃผ๋กœ ์‚ฌํ—ฌ ์ง€์—ญ์˜ ์„œ๋ถ€์—์„œ ์žฌ๋ฐฐ๋˜๋Š”๋ฐ
02:58
from Senegal to Mali,
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์ฃผ๋กœ ์„ธ๋„ค๊ฐˆ, ๋ง๋ฆฌ
03:00
Burkina Faso,
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๋ถ€๋ฅดํ‚ค๋‚˜ ํŒŒ์†Œ
03:02
Togo, Nigeria.
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ํ† ๊ณ ,๋‚˜์ด์ง€๋ฆฌ์•„์—์„œ ์žฌ๋ฐฐ๋ฉ๋‹ˆ๋‹ค.
03:04
The Sahel region is that semiarid area south of the Sahara desert
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์‚ฌํ—ฌ์€ ์‚ฌํ•˜๋ผ์˜ ๋‚จ์ชฝ์— ์œ„์น˜ํ•œ ๋ฐ˜๊ฑด์กฐ์„ฑ ์ง€์—ญ์œผ๋กœ
03:10
that extends from the Atlantic in the west to the Red Sea in the east.
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์„œ์ชฝ์œผ๋กœ๋Š” ๋Œ€์„œ์–‘, ๋™์ชฝ์œผ๋กœ๋Š” ํ™ํ•ด์™€ ๋งž๋‹ฟ์•„ ์žˆ์Šต๋‹ˆ๋‹ค.
03:17
I became more interested in this grain
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์ €๋Š” ์ด์ง‘ํŠธ์ธ๋“ค์ด ์‚ฌํ›„์„ธ๊ณ„์—๋„ ๊ฐ€์ง€๊ณ  ๊ฐˆ ๊ฐ€์น˜๊ฐ€ ์žˆ๋‹ค๊ณ  ์—ฌ๊ธด
03:21
that was deemed worth taking to the afterlife by early Egyptians.
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์ด ๊ณก๋ฌผ์— ๋Œ€ํ•ด์„œ ๋”์šฑ ๊ด€์‹ฌ์„ ๊ฐ€์ง€๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
03:26
As I continued my research,
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์ œ๊ฐ€ ์กฐ์‚ฌ๋ฅผ ๊ณ„์†ํ•ด ๋‚˜๊ฐ€๋ฉด์„œ
03:29
I found out that fonio was actually --
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ํฌ๋‹ˆ์˜ค๊ฐ€ ์–ด๋””์—์„œ ์žฌ๋ฐฐ๋˜์—ˆ๋“  ๊ฐ„์—
03:33
wherever it was cultivated --
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์ „์„ค์ด๋‚˜ ๋ฏธ์‹ ๊ณผ ์—ฐ๊ด€๋˜์–ด ์žˆ์Œ์„ ์•Œ๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
03:35
there was always some myth, or some superstition connected to it.
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๋ง๋ฆฌ์—์„œ ๋ฒˆ์„ฑํ•œ
03:40
The Dogon,
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'๋„๊ณค'์€
03:42
another great culture in Mali,
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๋ง๋ฆฌ์ง€์—ญ์—์„œ ํŒŒ์ƒ๋œ ๋ฌธํ™”์ธ๋ฐ
03:43
called it "po,"
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์ด๋ฅผ 'ํฌ'๋ผ๊ณ  ๋ถ€๋ฅด๊ฑฐ๋‚˜
03:45
or, "the seed of the universe."
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'์šฐ์ฃผ์˜ ์”จ์•—'์ด๋ผ๊ณ  ๋ถˆ๋ €์Šต๋‹ˆ๋‹ค.
03:48
In that ancient culture's mythology,
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๊ทธ ๊ณ ๋Œ€ ๋ฌธํ™”์˜ ์‹ ํ™”์—์„œ๋Š”
03:50
the entire universe sprouted from a seed of fonio.
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ํฌ๋‹ˆ์˜ค์˜ ์”จ์•—์œผ๋กœ๋ถ€ํ„ฐ ์˜จ ์šฐ์ฃผ๊ฐ€ ํƒ„์ƒํ–ˆ๋‹ค๊ณ  ๋งํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
03:56
Aside from its purported mystical properties,
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๊ทธ๊ฒƒ์˜ ์‹ ๋น„๋กœ์šด ํŠน์„ฑ์„ ์ œ์ณ๋‘๊ณ ๋ผ๋„
03:59
fonio is a miracle grain in many aspects.
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ํฌ๋‹ˆ์˜ค๋Š” ๋‹ค์–‘ํ•œ ์ธก๋ฉด์—์„œ ๋†€๋ผ์šด ๊ณก๋ฌผ์ž…๋‹ˆ๋‹ค.
04:03
It is nutritious,
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์ด๊ฒƒ์€ ์˜์–‘๊ฐ€์žˆ๊ณ 
04:04
particularly rich in methionine and cysteine,
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ํŠนํžˆ ๋ฉ”ํ‹ฐ์˜ค๋‹Œ(ํ•„์ˆ˜ ์•„๋ฏธ๋…ธ์‚ฐ)๊ณผ ์‹œ์Šคํ…Œ์ธ(์•„๋ฏธ๋…ธ์‚ฐ)์ด ํ’๋ถ€ํ•œ๋ฐ
04:08
two amino acids that are deficient in most other major grains:
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์ด ๋‘ ์•„๋ฏธ๋…ธ์‚ฐ๋“ค์€ ๋‹ค๋ฅธ ์ฃผ์š” ๊ณก๋ฌผ์—์„œ๋Š” ๋ถ€์กฑํ•ฉ๋‹ˆ๋‹ค.
04:13
barley, rice or wheat to name a few.
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์˜ˆ๋ฅผ ๋“ค์ž๋ฉด ์Œ€์ด๋‚˜ ๋ฐ€ ๋“ฑ์ด ์žˆ๊ฒ ์ฃ .
04:17
In addition,
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๋˜ํ•œ
04:18
fonio cultivation is great for the environment.
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ํฌ๋‹ˆ์˜ค ์žฌ๋ฐฐ๋Š” ํ™˜๊ฒฝ์—๋„ ์œ ์ตํ•ฉ๋‹ˆ๋‹ค.
04:22
It tolerates poor soil
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์ด๋Š” ํ† ์งˆ์ด ๋‚˜์œ ๋•…์—์„œ๋„ ์ž˜ ์ž๋ผ๋ฉฐ
04:24
and needs very little water,
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๋ฌผ์ด ๊ฑฐ์˜ ์—†์–ด๋„ ์ž˜ ์ž๋ผ๊ณ 
04:26
surviving where nothing else will grow.
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์•„๋ฌด๊ฒƒ๋„ ์ž๋ผ์ง€ ๋ชปํ•  ๊ณณ์—์„œ๋„ ์ƒ์กดํ•ฉ๋‹ˆ๋‹ค.
04:31
As a chef,
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์š”๋ฆฌ์‚ฌ๋กœ์„œ
04:32
what first struck me was its delicate taste and its versatility.
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์ €๋ฅผ ๊ฐ๋™์‹œํ‚จ ๊ฒƒ์€ ์ด๊ฒƒ์˜ ์„ฌ์„ธํ•œ ๋ง›๊ณผ ๋‹ค์šฉ์„ฑ์ด์—ˆ์Šต๋‹ˆ๋‹ค.
04:39
Similar to couscous,
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์ฟ ์Šค์ฟ ์Šค(๋ฐ€๋กœ ๋งŒ๋“  ๋ถ์•„ํ”„๋ฆฌ์นด ์Œ์‹)์ฒ˜๋Ÿผ
04:42
fonio has a delicious, nutty and earthy flavor.
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ํฌ๋‹ˆ์˜ค๋Š” ๋ง›์žˆ๊ณ  ๊ณ ์†Œํ•œ, ๊ทธ๋ฆฌ๊ณ  ์ €์†ํ•œ ๋ง›์ด ์žˆ์Šต๋‹ˆ๋‹ค.
04:47
It can be turned into salad,
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๊ทธ๋ž˜์„œ ์ด๋Š” ์ƒ๋Ÿฌ๋“œ๋กœ๋„ ๋งŒ๋“ค ์ˆ˜ ์žˆ๊ณ 
04:50
served as noodles,
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๊ตญ์ˆ˜๋กœ๋„ ๋งŒ๋“ค์–ด์งˆ ์ˆ˜ ์žˆ์œผ๋ฉฐ
04:52
used in baking
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์ œ๋นต์—์„œ๋„ ์‚ฌ์šฉ๋  ์ˆ˜ ์žˆ๊ณ 
04:53
or simply as a substitute for any other grains in your favorite recipes.
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์•„๋‹ˆ๋ฉด ๋‹น์‹ ์ด ๊ฐ€์žฅ ์ข‹์•„ํ•˜๋Š” ๋ ˆ์‹œํ”ผ์˜ ๋‹ค๋ฅธ ๊ณก๋ฌผ๊ณผ ๋Œ€์ฒดํ•ด๋„ ๋ฉ๋‹ˆ๋‹ค.
04:59
I am happy to share some of my fonio sushi and sweet potato sushi
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์ง€๊ธˆ ๋ฐ”๋กœ ์—ฌ๋Ÿฌ๋ถ„๋“ค๊ป˜ ์ œ๊ฐ€ ๋งŒ๋“  ํฌ๋‹ˆ์˜ค ์Šค์‹œ์™€
05:06
with some of you right now.
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๊ณ ๊ตฌ๋งˆ ์Šค์‹œ๋ฅผ ์„ ๋ณด์ด๋„๋ก ํ•˜๊ฒ ์Šต๋‹ˆ๋‹ค.
05:08
(Audience) Oh!
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(์ฒญ์ค‘๋“ค)์˜ค!
05:10
(Applause)
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(๋ฐ•์ˆ˜)
05:12
And okra.
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๊ทธ๋ฆฌ๊ณ  ์˜คํฌ๋ผ๋ฅผ์š”.
05:19
(Audience murmurs)
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(์ฒญ์ค‘๋“ค์˜ ์›…์„ฑ๊ฑฐ๋ฆผ)
05:23
In Kรฉdougou
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์ผ€๋„์šฐ๊ตฌ์—์„œ๋Š”
05:25
it is also nicknamed "รฑamu buur,"
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์ด๋Š” '๋‚˜๋ฌด ๋ถ€๋ฅด'๋ผ๊ณ ๋„ ์ด๋ฆ„๋ถ™์—ฌ์กŒ๋Š”๋ฐ
05:28
which means "food for royalty,"
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์ด๋Š” '๊ท€์กฑ์„ ์œ„ํ•œ ์Œ์‹'์ด๋ผ๋Š” ๋œป์ธ๋ฐ์š”.
05:30
and it's served for guests of honor.
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๊ทธ๋ฆฌ๊ณ  ์ด๊ฒƒ์€ ๊ท€ํ•œ ์†๋‹˜์—๊ฒŒ ๋Œ€์ ‘ํ•ฉ๋‹ˆ๋‹ค.
05:33
Located at the border with Guinea and Mali,
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๊ธฐ๋‹ˆ์™€ ๋ง๋ฆฌ์˜ ๊ฒฝ๊ณ„์— ์œ„์น˜ํ•œ ์ผ€๋„์šฐ๊ตฌ๋Š”
05:38
Kรฉdougou first strikes visitors with its stunning vistas
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๋†€๋ผ์šด ๊ฒฝ์น˜์™€
05:41
and views of the Fouta Djallon Mountains.
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ํŒŒ์šฐํƒ€ ๋“œ์ž˜๋ก  ์‚ฐ์˜ ๊ฒฝ์น˜๋กœ ๋ฐฉ๋ฌธ๊ฐ๋“ค์—๊ฒŒ ์ฒซ ๋ฒˆ์ฉจ ์ถฉ๊ฒฉ์„ ์ค๋‹ˆ๋‹ค.
05:45
Sadly, it is also one of the poorest regions of Senegal.
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์Šฌํ”„๊ฒŒ๋„, ์ด๊ณณ์€ ์„ธ๋„ค๊ฐˆ์˜ ๊ฐ€์žฅ ๊ฐ€๋‚œํ•œ ๋„์‹œ ์ค‘ ํ•˜๋‚˜์ด๊ธฐ๋„ ํ•ฉ๋‹ˆ๋‹ค.
05:52
Because of desertification and lack of job prospects,
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์‚ฌ๋ง‰ํ™”์™€ ๋‚ฎ์€ ์ง์—…์ „๋ง ๋•Œ๋ฌธ์—
05:55
much of Kรฉdougou's young population has left.
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๋งŽ์€ ์ผ€๋„์šฐ๊ตฌ์˜ ์ Š์€์ด๋“ค์ด ์ง€์—ญ์„ ๋– ๋‚ฌ์Šต๋‹ˆ๋‹ค.
06:00
They chose the deadly path of migration
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๊ทธ๋“ค์€ ๋” '๋‚˜์€' ๊ธฐํšŒ๋ฅผ ์œ„ํ•ด
06:03
in search of "better" opportunities.
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์ด๋ฏผ์ด๋ผ๋Š” ์‚ด์ธ์ ์ธ ๊ธธ์„ ์„ ํƒํ•ฉ๋‹ˆ๋‹ค.
06:06
Often,
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๊ฐ€๋”
06:08
they risk their lives trying to reach Europe.
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๊ทธ๋“ค์€ ์œ ๋Ÿฝ์œผ๋กœ ๊ฐ€๊ธฐ ์œ„ํ•ด ๋ชฉ์ˆจ์„ ๊ฑธ๊ธฐ๋„ ํ•ฉ๋‹ˆ๋‹ค.
06:12
Some leave by crossing the Sahara desert.
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๋ช‡์€ ์‚ฌํ•˜๋ผ ์‚ฌ๋ง‰์„ ํšก๋‹จํ•˜๊ธฐ๋„ ํ•˜๋ฉฐ
06:16
Others end up on inadequate wooden canoes
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์–ด๋–ค ์‚ฌ๋žŒ๋“ค์€ ๋‚˜๋ฌด ์นด๋ˆ„๋กœ ์‹œ๋„๋ฅผ ํ•˜๊ธฐ๋„ํ•ฉ๋‹ˆ๋‹ค.
06:19
in desperate attempts to reach Spain.
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์ด๋Š” ์ŠคํŽ˜์ธ์œผ๋กœ ๊ฐ€๊ธฐ ์œ„ํ•œ ์ ˆ๋ฐ•ํ•œ ์‹œ๋„์ž…๋‹ˆ๋‹ค.
06:24
According to a recent "Guardian" article,
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์ตœ๊ทผ '๊ฐ€๋””์–ธ'์ง€์˜ ๊ธฐ์‚ฌ์— ๋”ฐ๋ฅด๋ฉด
06:26
by 2020 more that 60 million people from sub-Saharan Africa
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2020๋…„์—๋Š” ์‚ฌ๋ง‰ํ™”๋กœ ์ธํ•ด
06:32
are expected to migrate
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60๋งŒ๋ช…์˜ ์‚ฌํ•˜๋ผ ์‚ฌ๋ง‰ ์ด๋‚จ์˜ ์•„ํ”„๋ฆฌ์นด ์‚ฌ๋žŒ๋“ค์ด
06:34
due to desertification.
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์ด๋ฏผํ•  ๊ฒƒ์œผ๋กœ ์˜ˆ์ƒ๋ฉ๋‹ˆ๋‹ค.
06:36
This is the biggest global wave of migration since the Second World War,
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์ด๊ฒƒ์€ ์ œ 2์ฐจ ์„ธ๊ณ„๋Œ€์ „ ์ดํ›„ ๊ฐ€์žฅ ๊ทœ๋ชจ๊ฐ€ ํฐ ์„ธ๊ณ„์  ์ด๋ฏผ์ด๋ฉฐ
06:42
and it's only set to grow.
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๊ทธ ์ˆซ์ž๋Š” ์ ์  ๋Š˜์–ด๋‚˜๊ธฐ๋งŒ ํ•ฉ๋‹ˆ๋‹ค.
06:45
So far this year,
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์˜ฌ ํ•œํ•ด ๋™์•ˆ
06:47
more that 2,100 migrants have lost their lives
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2100๋ช… ์ด์ƒ์˜ ์‚ฌ๋žŒ๋“ค์ด ์œ ๋Ÿฝ์œผ๋กœ ๊ฐ€๋Š” ๋„์ค‘์— ์‚ฌ๋งํ–ˆ์Šต๋‹ˆ๋‹ค.
06:52
on their way to Europe.
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06:54
This is the reality of Kรฉdougou
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์ด๊ฒƒ์ด ์ผ€๋„์šฐ๊ตฌ์™€
06:57
and of much of the Sahel today.
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๋งŽ์€ ์‚ฌํ—ฌ ์ง€์—ญ์˜ ํ˜„์‹ค์ž…๋‹ˆ๋‹ค.
07:01
Scary future,
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๋‘๋ ค์šด ๋ฏธ๋ž˜์™€
07:03
scarce food
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๋ถ€์กฑํ•œ ์‹๋Ÿ‰๋งŒ์ด ๋‚จ์•„์žˆ๊ณ 
07:05
and no opportunities to change their situation.
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์ด ์ƒํ™ฉ์„ ๋ฐ”๊ฟ€ ๊ธฐํšŒ์กฐ์ฐจ ์—†์Šต๋‹ˆ๋‹ค.
07:09
If life in your village weren't so precarious,
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๋‹น์‹ ์˜ ๋งˆ์„์—์„œ์˜ ์‚ถ์ด ๊ทธ๋ ‡๊ฒŒ ๋ถˆ์•ˆ์ •ํ•˜์ง€ ์•Š๊ณ 
07:14
if there was a way to having enough food to get by,
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์Œ์‹์„ ๊ตฌํ•  ๊ธธ์ด ์žˆ์œผ๋ฉฐ
07:17
or having a paying job --
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์•„๋‹ˆ๋ฉด ๋ˆ์„ ๋ฒŒ ์ˆ˜ ์žˆ๋Š” ์ง์—…์ด ์žˆ๊ฑฐ๋‚˜
07:20
if you and your sisters
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๋‹น์‹ ๊ณผ ๋‹น์‹ ์˜ ์—ฌ๋™์ƒ๋“ค์ด
07:21
didn't have to spend 30 percent of their waking hours
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๊ฑท๋Š” ์‹œ๊ฐ„์˜ 30%๋ฅผ
07:27
fetching water,
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๋ฌผ์„ ์–ป๋Š”๋ฐ ์“ฐ์ง€ ์•Š์•„๋„ ๋œ๋‹ค๋ฉด
07:30
if conditions were just a little more hospitable ...
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์ƒํ™ฉ์ด ์กฐ๊ธˆ๋งŒ ๋” ๋‚˜์•˜๋”๋ผ๋ฉด...
07:35
could the solution be right here in our soil?
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๊ทธ ํ•ด๊ฒฐ์ฑ…์ด ๋„์›€์ด ๋  ์ˆ˜ ์žˆ์„๊นŒ์š”?
07:40
Could bringing fonio to the rest of the world
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๋‚˜๋จธ์ง€์˜ ์„ธ๊ณ„์— ํฌ๋‹ˆ์˜ค๋ฅผ ๋„์ž…ํ•˜๋Š” ๊ฒƒ์ด
07:43
be the answer?
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์ •๋‹ต์ด ๋  ์ˆ˜ ์žˆ์„๊นŒ์š”?
07:46
Ancient grains are getting more popular,
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๊ณ ๋Œ€์˜ ๊ณก๋ฌผ์€ ์ ์  ๋” ์ธ๊ธฐ๋ฅผ ์–ป๊ณ  ์žˆ์œผ๋ฉฐ
07:48
and sales of gluten-free items are growing in the US --
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๋ฏธ๊ตญ์—์„œ ๊ธ€๋ฃจํ…์ด ์—†๋Š” ์ƒํ’ˆ์˜ ํŒ๋งค๋Ÿ‰์ด
07:53
16.4 percent since 2013,
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2013๋…„์— 16.4%์—์„œ
07:56
making it a 23.3-billion-dollar industry.
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23.3์–ต๋‹ฌ๋Ÿฌ์˜ ์‚ฐ์—…์ด ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
08:02
How could fonio partake in this market share?
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์–ด๋–ป๊ฒŒ ํฌ๋‹ˆ์˜ค๊ฐ€ ์‹œ์žฅ์˜ ์ผ๋ถ€๋ถ„์„ ์ฐจ์ง€ํ•˜๊ฒŒ ๋˜์—ˆ์„๊นŒ์š”?
08:07
There are many challenges in turning fonio into food.
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ํฌ๋‹ˆ์˜ค๋ฅผ ์Œ์‹์œผ๋กœ ๋งŒ๋“œ๋Š” ๋ฐ์—๋Š” ๋‹ค์–‘ํ•œ ์žฅ์• ์š”์†Œ๋“ค์ด ์กด์žฌํ•ฉ๋‹ˆ๋‹ค.
08:11
Traditional processing is laborious and time-consuming,
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์ „ํ†ต์ ์ธ ๊ฐ€๊ณต๋ฐฉ๋ฒ•์€ ํŠนํžˆ ๋‹ค๋ฅธ ๊ณก๋ฌผ๊ณผ ๋น„๊ตํ–ˆ์„ ๋•Œ
08:14
especially when compared to other grains.
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์ˆ˜๊ณ ์Šค๋Ÿฝ๊ณ  ์‹œ๊ฐ„์ด ๋งŽ์ด ๋“œ๋Š” ์ผ์ž…๋‹ˆ๋‹ค.
08:20
Well, thankfully, technology has evolved.
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๊ทธ๋Ÿฌ๋‚˜ ๋‹คํ–‰ํžˆ๋„ ์ด๋ฅผ ๊ฐ€๊ณตํ•  ์ˆ˜ ์žˆ๋Š” ๊ธฐ์ˆ ์ด ๋ฐœ์ „ํ–ˆ์Šต๋‹ˆ๋‹ค.
08:25
And there are now machines
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๊ทธ๋ž˜์„œ ์ด์ œ ํฌ๋‹ˆ์˜ค๋ฅผ ๋”์šฑ ํšจ์œจ์ ์ธ ๋ฐฉ๋ฒ•์œผ๋กœ
08:27
that can process fonio in a more efficient way.
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๊ฐ€๊ณตํ•  ์ˆ˜ ์žˆ๋Š” ๊ธฐ๊ณ„๊ฐ€ ๋งŒ๋“ค์–ด ์กŒ์Šต๋‹ˆ๋‹ค.
08:31
And as a matter of fact,
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๋˜ํ•œ ๋‹ค๋ฆ„์ด ์•„๋‹ˆ๋ผ
08:34
a few years ago,
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๋ช‡๋…„ ์ „์—
08:35
Sanoussi Diakitรฉ,
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์„ธ๋„ค๊ฐˆ์˜ ์—”์ง€๋‹ˆ์–ด์ธ
08:37
a Senegalese engineer,
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์‚ฌ๋ˆ„์”จ ๋””์•„ํ‚คํ…Œ๊ฐ€
08:38
won a Rolex prize
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์ฒซ ๊ธฐ๊ณ„ํ™”๋œ ํฌ๋‹ˆ์˜ค ๊ฐ€๊ณต๊ธฐ๋กœ
08:40
for his invention of the first mechanized fonio processor.
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๋กค๋ ‰์Šค ์ƒ์„ ์ˆ˜์ƒํ–ˆ์Šต๋‹ˆ๋‹ค.
08:45
Today, such machines are making life much easier for producers
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์˜ค๋Š˜๋‚ , ๊ทธ๋Ÿฌํ•œ ๊ธฐ๊ณ„๋“ค์€ ๋ชจ๋“  ์‚ฌํ—ฌ์ง€์—ญ์˜ ์ƒ์‚ฐ์ž๋“ค์—๊ฒŒ
08:50
around the whole Sahel region.
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๋งŽ์€ ๋„์›€์„ ์ฃผ๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
08:54
Another challenge is the colonial mentality
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๋‹ค๋ฅธ ํ•˜๋‚˜์˜ ์žฅ์• ๋ฌผ์€ ์„œ์–‘๊ฒƒ์ด ์ตœ๊ณ ๋ผ๋Š”
08:58
that what comes from the west is best.
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์‹๋ฏผ์ง€์  ๋งˆ์ธ๋“œ์—์„œ ์˜ต๋‹ˆ๋‹ค.
09:03
This tendency to look down on our own products
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์ด ๊ฒฝํ–ฅ์€ ์šฐ๋ฆฌ์˜ ์ƒ์‚ฐํ’ˆ์„ ํ‰๊ฐ€์ ˆํ•˜ํ•˜๊ณ 
09:06
and to see crops like fonio as simply "country peoples' food,"
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ํฌ๋‹ˆ์˜ค์™€ ๊ฐ™์€ ๊ณก๋ฌผ๋“ค์„ '์‹œ๊ณจ ์‚ฌ๋žŒ๋“ค์˜ ์Œ์‹'์œผ๋กœ ์น˜๋ถ€ํ•ฉ๋‹ˆ๋‹ค.
09:10
therefore substandard,
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๊ทธ๋Ÿฌ๋ฏ€๋กœ ํฌ๋‹ˆ์˜ค๋Š” ์ˆ˜์ค€ ์ดํ•˜์˜ ๊ฒƒ์ด๊ณ 
09:12
explains why even though we don't produce wheat in Senegal traditionally,
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์™œ ์„ธ๋„ค๊ฐˆ์—์„œ ์ „ํ†ต์ ์œผ๋กœ ๋ฐ€์„ ์ƒ์‚ฐํ•˜์ง€ ์•Š์Œ์—๋„ ๋ถˆ๊ตฌํ•˜๊ณ 
09:17
it is far easier to find baguettes or croissants in the streets of Dakar
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๋‹ค์นด๋ฅด์˜ ๊ฑฐ๋ฆฌ์—์„œ ํฌ๋‹ˆ์˜ค ์‹ํ’ˆ๋“ค์„ ์ฐพ๋Š”๊ฒƒ๋ณด๋‹ค
09:22
than it is to find any fonio products.
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๋ฐ”๊ฒŒํŠธ๋ฅผ ์ฐพ๋Š” ๊ฒƒ์ด ๋” ์‰ฌ์šด์ง€์— ๋Œ€ํ•ด์„œ ์„ค๋ช…ํ•ฉ๋‹ˆ๋‹ค.
09:26
This same mindset popularized the overprocessed, leftover rice debris
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์ด๋Ÿฌํ•œ ์‚ฌ๊ณ ๋ฐฉ์‹์€
09:33
known as "broken rice,"
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์ธ๋„์ฐจ์ด๋‚˜์—์„œ ์„ธ๋„ค๊ฐˆ๋กœ ์ˆ˜์ž…๋˜๊ณ 
09:36
which was imported to Senegal from Indochina
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ํ”„๋ž‘์Šค์— ์˜ํ•ด ์†Œ๊ฐœ๋œ
09:40
and introduced by the colonial French.
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๊ณผ์ƒ์‚ฐ๋œ ์Œ€ ๋ถ€์Šค๋Ÿฌ๊ธฐ์ธ '๋ถ€๋Ÿฌ์ง„ ์Œ€'์„ ์œ ํ–‰์‹œ์ผฐ์Šต๋‹ˆ๋‹ค.
09:45
Soon, broken rice became a key ingredient in our national dish,
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๊ณง, ์ด ์Œ€ ๋ถ€์Šค๋Ÿฌ๊ธฐ๋“ค์€ ์šฐ๋ฆฌ์˜ ๋Œ€ํ‘œ ์Œ์‹์ธ
09:50
thiรฉboudienne,
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ํ‹ฐ์—๋ณด๋””์—”๋Š์˜ ์ฃผ ์žฌ๋ฃŒ๊ฐ€ ๋˜์—ˆ๊ณ 
09:51
replacing our own traditional, more nutritious African rice,
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์šฐ๋ฆฌ์˜ ์ „ํ†ต์ ์ด๊ณ  ๋”์šฑ ์˜์–‘๊ฐ€ ์žˆ๋Š”
09:56
Oryza glaberrima.
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์˜ค๋ฆฌ์ž ๊ธ€๋ž˜๋ฐฐ๋ฆฌ๋งˆ๋ฅผ ๋Œ€์ฒดํ–ˆ์Šต๋‹ˆ๋‹ค.
09:59
Ironically, the same African rice despised at home
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์—ญ์„ค์ ์ด๊ฒŒ๋„, ๊ฐ€์ •์—์„œ ๋ฒ„๋ฆผ๋ฐ›์€ ๊ทธ ์•„ํ”„๋ฆฌ์นด ์Œ€์€
10:03
was hailed abroad.
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ํ•ด์™ธ์—์„œ ์ฐฌ์‚ฌ๋ฅผ ๋ฐ›์•˜์Šต๋‹ˆ๋‹ค.
10:05
Indeed, during the Atlantic slave trade,
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์‚ฌ์‹ค, ๋Œ€์„œ์–‘ ๋…ธ์˜ˆ ๊ฑฐ๋ž˜ ๋•Œ
10:09
this rice became a major crop in the Americas ...
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์ด ์Œ€์€ ์•„๋ฉ”๋ฆฌ์นด์˜ ์ฃผ์š” ๊ณก๋ฌผ์ด ๋˜์—ˆ๊ณ 
10:14
particularly in the Carolinas
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ํŠนํžˆ ์บ๋กค๋ผ์ด๋‚˜์—์„œ๋Š”
10:15
where it was nicknamed, "Carolina gold."
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์ด๋ฅผ '์บ๋กค๋ผ์ด๋‚˜์˜ ๊ธˆ' ์ด๋ผ๊ณ  ์ด๋ฆ„ ๋ถ™์ด๊ธฐ๋„ ํ–ˆ์Šต๋‹ˆ๋‹ค.
10:20
But let's return to fonio.
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๋‹ค์‹œ ํฌ๋‹ˆ์˜ค ์–˜๊ธฐ๋กœ ๋Œ์•„์™€๋ด…์‹œ๋‹ค.
10:23
How can we turn its current status of "country-people food"
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์šฐ๋ฆฌ๊ฐ€ ์–ด๋–ป๊ฒŒ "์‹œ๊ณจ ์‚ฌ๋žŒ๋“ค ์Œ์‹"์ด๋ผ๋Š” ์ง€์œ„๋ฅผ
10:28
into a world-class crop?
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์„ธ๊ณ„์ ์ธ ๊ณก๋ฌผ๋กœ ๋งŒ๋“ค ์ˆ˜ ์žˆ์„๊นŒ์š”?
10:32
Last year,
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์ž‘๋…„์—
10:33
a business partner and I secured a commitment from Whole Foods Market,
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์ €์™€ ์ œ ์‚ฌ์—… ํŒŒํŠธ๋„ˆ๋Š”
10:38
the US's largest natural food store chain,
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๋ฏธ๊ตญ์˜ ๊ฐ€์žฅ ํฐ ๋†์‚ฐ๋ฌผ ๋งˆํŠธ ์ฒด์ธ์ธ Whole Foods Market๊ณผ
10:41
to carry fonio.
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ํฌ๋‹ˆ์˜ค๋ฅผ ๋‚ฉํ’ˆํ•˜๊ธฐ๋กœ ๊ณ„์•ฝํ–ˆ์Šต๋‹ˆ๋‹ค.
10:43
And we got a large American ingredient importer
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๊ทธ๋ฆฌ๊ณ  ์šฐ๋ฆฌ๋Š” ๊ฒฝ์˜์ง„์„
10:48
interested enough to send a team of executives
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์šฐ๋ฆฌ์™€ ์„œ์•„ํ”„๋ฆฌ์นด๋กœ ๋ณด๋‚ด
10:51
to West Africa with us
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๊ณต๊ธ‰๊ตฌ์กฐ์˜ ์ˆ˜์ต์„ฑ์„ ๊ฒ€ํ† ํ• ๋งŒํผ
10:53
to explore the supply chain's viability.
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ํฐ ๋ฏธ๊ตญ์˜ ์žฌ๋ฃŒ ์ˆ˜์ž…์ž ๋˜ํ•œ ๋™๋ฃŒ๋กœ ์–ป์—ˆ์Šต๋‹ˆ๋‹ค.
10:58
We found ourselves observing manual operations
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์ €ํฌ๋Š” ์™ธ๋”ด ๊ณณ์—์„œ
11:03
in remote locations
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ํ’ˆ์งˆ์— ๋Œ€ํ•œ ์กฐ์ž‘์ด ๊ฑฐ์˜ ์—†๋Š”
11:05
with few controls over quality.
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์ „ํ†ต์  ์žฌ๋ฐฐ๋ฅผ ํ•˜๊ณ  ์žˆ๋‹ค๋Š” ๊ฒƒ์„ ์•Œ๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
11:08
So we started focusing on processing issues.
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๊ทธ๋ž˜์„œ ์ €ํฌ๋Š” ๊ฐ€๊ณต ๋ฌธ์ œ์— ๋Œ€ํ•ด ์ง‘์ค‘ํ•˜๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
11:12
We drew up a vision
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์ €ํฌ๋Š” ํฌ๋‹ˆ์˜ค๋ฅผ ์œ„ํ•œ ์ƒ์—…์ ์œผ๋กœ ์œ ์ง€ ๊ฐ€๋Šฅํ•˜๊ณ 
11:14
with a beneficial and commercially sustainable supply chain for fonio,
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์ด๋กœ์šด ๊ณต๊ธ‰ ์ฒด์ธ์„ ๋งŒ๋“ค๊ฒ ๋‹ค๋Š” ๋น„์ „์„ ์„ธ์› ๊ณ 
11:19
and we connected ourselves with organizations
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์ €ํฌ๋Š” ๊ทธ๊ฒƒ์„ ์ด๋ฃฐ ์ˆ˜ ์žˆ๋„๋ก ๋„์™€์ค„
11:22
that can help us achieve it.
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์—ฌ๋Ÿฌ ๋‹จ์ฒด์™€ ํ˜‘์•ฝ์„ ๋งบ์—ˆ์Šต๋‹ˆ๋‹ค.
11:25
Walking backwards from the market, here is what it looks like.
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๋งˆ์ผ“ ์ด์•ผ๊ธฐ๋Š” ์ œ์ณ๋‘๊ณ , ์ด๊ฒƒ์ด ํฌ๋‹ˆ์˜ค์˜ ๋ชจ์Šต์ž…๋‹ˆ๋‹ค.
11:29
Imagine that fonio is consumed all across the globe
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ํฌ๋‹ˆ์˜ค๊ฐ€ ๋‹ค๋ฅธ ๊ณ ๋Œ€์˜ ๊ณก๋ฌผ์ฒ˜๋Ÿผ
11:35
as other popular ancient grains.
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์˜จ ์„ธ๊ณ„์—์„œ ์†Œ๋น„๋œ๋‹ค๊ณ  ์ƒ๊ฐํ•ด ๋ณด์‹ญ์‹œ์˜ค.
11:41
Fonio touted on the levels of cereals,
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ํฌ๋‹ˆ์˜ค๋Š” ๋‹ค์–‘ํ•œ ์‹œ๋ฆฌ์–ผ๊ณผ
11:44
breads,
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๋นต๊ณผ
11:45
nutrition bars,
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๊ฒฌ๊ณผ๋ฅ˜ ๋ฐ”์™€
11:48
cookies, pastas,
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์ฟ ํ‚ค,ํŒŒ์Šคํƒ€
11:49
snacks -- why not?
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๊ฐ„์‹์—์„œ ๋‹ค์–‘ํžˆ ์‚ฌ์šฉ๋  ์ˆ˜ ์žˆ์ฃ , ์•ˆ๋  ๊ฒƒ์ด ์žˆ๋‚˜์š”?
11:52
It's easier to say than quinoa.
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ํ€ด๋…ธ์•„๋ณด๋‹ค ๋ฐœ์Œํ•˜๊ธฐ๋„ ์‰ฝ์ž–์•„์š”?
11:54
(Laughter)
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(์›ƒ์Œ)
11:57
(Applause)
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(๋ฐ•์ˆ˜)
12:03
To get there,
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๊ทธ ๋ชฉํ‘œ์— ๋„๋‹ฌํ•˜๊ธฐ ์œ„ํ•ด์„œ
12:05
fonio needs to be readily available
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ํฌ๋‹ˆ์˜ค๋Š” ์Œ์‹ ์ œ์กฐ์—…์ž๋‚˜
12:07
at a consistent quality for commercial users,
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๋ ˆ์Šคํ† ๋ž‘ ์ฒด์ธ๊ฐ™์€ ์ƒ์—…์  ์†Œ๋น„์ž๋“ค์—๊ฒŒ
12:10
such as food manufacturers and restaurant chains.
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์ผ์ •ํ•œ ํ’ˆ์งˆ๋กœ ์†์‰ฝ๊ฒŒ ์ค€๋น„๋˜์–ด์•ผ ํ•ฉ๋‹ˆ๋‹ค.
12:14
That's the part we're missing.
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๊ทธ๊ฒƒ์ด ์šฐ๋ฆฌ๊ฐ€ ๋†“์น˜๊ณ  ์žˆ๋Š” ๋ถ€๋ถ„์ž…๋‹ˆ๋‹ค.
12:16
To make fonio available at a consistent quality
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ํฌ๋‹ˆ์˜ค๋ฅผ ์ƒ์—…์  ์ด์šฉ์„ ์œ„ํ•ด
12:19
for commercial use,
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ํ•ญ์ƒ ๊ฐ™์€ ํ’ˆ์งˆ๋กœ ์œ ์ง€ํ•˜๋ ค๋ฉด
12:21
you need a commercial-scale fonio mill
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๋‹น์‹ ์€ ๊ตญ์ œ ํ’ˆ์งˆ ๊ธฐ์ค€์— ๋งž๋Š”
12:25
that adheres to international quality standards.
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์ƒ์—…์  ๊ทœ๋ชจ์˜ ํฌ๋‹ˆ์˜ค ๋ฐฉ์•—๊ฐ„์ด ํ•„์š”ํ•ฉ๋‹ˆ๋‹ค.
12:29
Currently, there is no such mill in the whole world,
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๊ทธ๋Ÿฌ๋‚˜, ๊ทธ๋Ÿฐ ๋ฐฉ์•—๊ฐ„์€ ์•„์ง ์กด์žฌํ•˜์ง€ ์•Š๋Š”๋ฐ์š”.
12:33
so in our vision,
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๊ทธ๋ž˜์„œ ์ €ํฌ์˜ ๋น„์ „์—๋Š”
12:34
there is an African-owned and operated fonio mill
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์•„ํ”„๋ฆฌ์นด๊ฐ€ ์†Œ์œ ํ•˜๊ณ  ์šด์˜ํ•˜๋Š”
12:39
that processes efficiently
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๊ฐ€๊ณต์„ ํšจ์œจ์ ์œผ๋กœ ํ•˜๊ณ 
12:41
and in compliance with the requirements of multinational food companies.
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๋‹ค๊ตญ์  ์‹ํ’ˆ ํšŒ์‚ฌ์˜ ์š”๊ตฌ์— ๋ถ€ํ•ฉํ•˜๋Š” ํฌ๋‹ˆ์˜ค ๋ฐฉ์•—๊ฐ„์ด ํฌํ•จ๋˜์–ด ์žˆ์Šต๋‹ˆ๋‹ค.
12:48
It is very difficult for the fonio producers today
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ํ˜„์žฌ์˜ ํฌ๋‹ˆ์˜ค ์ƒ์‚ฐ์ž๋“ค์€
12:53
to sell and use fonio
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ํฌ๋‹ˆ์˜ค๋ฅผ ํŒ”๊ณ  ์ด์šฉํ•˜๋Š”๋ฐ ์–ด๋ ค์›€์ด ์žˆ์Šต๋‹ˆ๋‹ค.
12:56
unless they devote a huge amount of time and energy
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๊ทธ๊ฒƒ์„ ํƒ€์ž‘ํ•˜๊ณ , ๋ฐ”๋žŒ์— ๊ณ ๋ฅด๊ณ , ํƒˆ๊ณกํ•˜๋Š”๋ฐ์—
12:59
in threshing, winnowing and husking it.
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์—„์ฒญ๋‚œ ์‹œ๊ฐ„๊ณผ ์—๋„ˆ์ง€๋ฅผ ํˆฌ์žํ•˜์ง€ ์•Š๋Š” ํ•œ ๋ง์ด์ฃ .
13:03
In our vision,
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๊ทธ๋ž˜์„œ
13:04
the mill will take on those tasks,
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์ €ํฌ๋Š” ์ด ๋ฐฉ์•—๊ฐ„์ด ๋ชจ๋“  ์ผ๋“ค์„ ๋งก๊ณ 
13:07
allowing the producers to focus on farming rather than processing.
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๋†๋ถ€๋“ค์ด ๊ฐ€๊ณต๋ณด๋‹ค ์ƒ์‚ฐ์— ๋”์šฑ ์‹ ๊ฒฝ์“ธ ์ˆ˜ ์žˆ๋„๋ก ํ•  ๊ฒƒ์ž…๋‹ˆ๋‹ค.
13:14
There is untapped agricultural capacity in the Sahel,
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์‚ฌํ—ฌ์˜ ๋†์—… ์ƒ์‚ฐ๋ ฅ์€ ์•„์ง ๋ฌด๊ถ๋ฌด์ง„ํ•˜๊ณ 
13:19
and all it takes is changing market conditions
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๊ทธ๊ฒƒ์„ ํ™œ์„ฑํ™”์‹œํ‚ค๊ธฐ ์œ„ํ•œ ๋„๊ตฌ๋Š”
13:23
to activate that capacity.
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์‹œ์žฅ ํ™˜๊ฒฝ์˜ ๋ณ€ํ™” ๋ฟ์ž…๋‹ˆ๋‹ค.
13:26
By relieving fonio producers of manual operations,
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ํฌ๋‹ˆ์˜ค ์ƒ์‚ฐ์ž๋“ค์„ ๊ฐ€๊ณต ๋‹จ๊ณ„์—์„œ ํ•ด๋ฐฉ์‹œํ‚ด์œผ๋กœ์จ
13:31
the mill will free up their time
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๋ฐฉ์•—๊ฐ„์€ ๊ทธ๋“ค์˜ ๋ถ€๋‹ด์„ ์ค„์—ฌ์ค„ ๊ฒƒ์ด๊ณ 
13:34
and remove the production bottleneck that limits their output.
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๊ทธ๊ฒƒ์˜ ์ƒ์‚ฐ์„ ์ œํ•œํ•˜๋Š” ์ƒ์‚ฐ ๋ณ‘๋ชฉํ˜„์ƒ์„ ์—†์•จ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
13:39
And there are other benefits as well
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๋˜ํ•œ ์‚ฌํ—ฌ ์ง€์—ญ์„ ๋†์—…์— ์‚ฌ์šฉํ•˜๋ฉด
13:41
in using Sahel land for agriculture.
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๋” ๋งŽ์€ ํ˜œํƒ์ด ์žˆ์„ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
13:47
More benefits,
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๋” ๋งŽ์€ ํ˜œํƒ๋“ค์ด ๋ณด์žฅ๋  ๊ฒƒ์ด๊ณ ,
13:49
higher employment,
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๋” ๋งŽ์€ ์‚ฌ๋žŒ๋“ค์ด ์ผ์„ ํ•  ์ˆ˜ ์žˆ๊ฒŒ ๋˜๋ฉฐ
13:52
climate change mitigation by reversing desertification
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์‚ฌ๋ง‰ํ™”๋ฅผ ๋ฉˆ์ถค์œผ๋กœ์จ ๊ธฐํ›„ ๋ณ€ํ™” ํ˜„์ƒ์ด ์™„ํ™”๋  ๊ฒƒ์ด๊ณ 
13:57
and greater food security.
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์•ˆ์ •์ ์œผ๋กœ ์‹๋Ÿ‰๊ณต๊ธ‰์ด ๋  ์ˆ˜ ์žˆ์„ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
13:59
Nice vision, right?
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๋ฉ‹์ง„ ๊ฟˆ์ด์ฃ , ์•ˆ๊ทธ๋ ‡๋‚˜์š”?
14:01
Well, we are working towards getting it done.
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์ €ํฌ๋Š” ์ด๊ฒƒ์ด ์ด๋ค„์ง€๊ธฐ ์œ„ํ•ด ๋…ธ๋ ฅํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
14:05
Last month we introduced fonio to shoppers in New York City
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์ง€๋‚œ ๋‹ฌ ์ €ํฌ๋Š”
14:09
and online,
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ํฌ๋‹ˆ์˜ค๋ฅผ ๋‰ด์š•๊ณผ ์˜จ๋ผ์ธ์—์„œ
14:10
in a package that makes it attractive and desirable and accessible.
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๋งค๋ ฅ์ ์ด๊ณ , ๊ตฌ๋งคํ•˜๊ณ  ์‹ถ๊ณ , ์šฉ์ดํ•œ ํ˜•ํƒœ์˜ ํŒจํ‚ค์ง€๋กœ ๊ณต๊ฐœํ•˜์˜€์Šต๋‹ˆ๋‹ค.
14:16
(Applause)
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(๋ฐ•์ˆ˜)
14:23
We are talking with operators and investors in West Africa
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์ €ํฌ๋Š” ํฌ๋‹ˆ์˜ค ๋ฐฉ์•—๊ฐ„์„ ์ง“๋Š” ๊ฒƒ์— ๋Œ€ํ•ด
14:28
about building a fonio mill.
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์„œ์•„ํ”„๋ฆฌ์นด์˜ ํฐ์†๊ณผ ํˆฌ์ž์ž๋“ค๊ณผ ์ด์•ผ๊ธฐ ์ค‘์— ์žˆ์Šต๋‹ˆ๋‹ค.
14:31
And most importantly,
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๋˜ํ•œ ๊ถ๊ทน์ ์œผ๋กœ
14:32
we have teamed with an NGO called SOS SAHEL
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์ €ํฌ๋Š” SOS SAHEL ์ด๋ผ๋Š” NGO(๋น„์ •๋ถ€ ๊ธฐ๊ตฌ)๋ฅผ ์กฐ์งํ•˜์—ฌ
14:36
to recruit, train and equip smallholders in the Sahel
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ํฌ๋‹ˆ์˜ค ์ƒ์‚ฐ๋Ÿ‰์„ ์ฆ๊ฐ€์‹œํ‚ค๊ธฐ ์œ„ํ•ด
14:41
to increase their fonio production.
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์‚ฌํ—ฌ์— ์ž์ž‘๋†์„ ๋ชจ์ง‘ํ•˜๊ณ , ํ›ˆ๋ จ์‹œํ‚ค๊ณ , ์ค€๋น„๋ฅผ ์‹œํ‚ค๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
14:44
Hunger levels are higher in sub-Saharan Africa
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์‚ฌํ•˜๋ผ ์‚ฌ๋ง‰ ์ด๋‚จ์˜ ๊ธฐ์•„์œจ์€
14:47
than any other place in the world.
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์„ธ๊ณ„์˜ ๊ทธ ์–ด๋Š ์ง€์—ญ๋ณด๋‹ค ๋†’์Šต๋‹ˆ๋‹ค.
14:51
The Sahel population is set to grow
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๊ทธ๋ฆฌ๊ณ  ์‚ฌํ—ฌ์˜ ์ธ๊ตฌ๋Š”
14:54
from 135 million to 340 million people.
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1์–ต 3500๋งŒ๋ช…์—์„œ 3์–ต 4000๋งŒ๋ช…์œผ๋กœ ์ฆ๊ฐ€ํ–ˆ์Šต๋‹ˆ๋‹ค.
15:00
However, in that drought- and famine-prone region,
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๊ทธ๋Ÿฌ๋‚˜, ๊ทธ ๊ฐ€๋ญ„์ด ๊ทน์‹ฌํ•˜๊ณ  ๊ตถ์ฃผ๋ฆฌ๋Š” ์ง€์—ญ์—์„œ
15:04
fonio grows freely.
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ํฌ๋‹ˆ์˜ค๋Š” ์ž๋ž„ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
15:08
This tiny grain may provide big answers,
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์ด ์ž๊ทธ๋งˆํ•œ ๊ณก์‹ ๋‚ฑ์•Œ์€
15:11
reasserting its Dogon name,
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ํฌ๋‹ˆ์˜ค์˜ ๋„๊ณค์‹ ์ด๋ฆ„์ด์ž ์šฐ์ฃผ์˜ ์”จ์•—์ด๋ผ๋Š” ๋œป์˜ "ํฌ" ์ฒ˜๋Ÿผ
15:14
"po," the seed of the universe,
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๋Œ€๋‹จํ•œ ํ•ด๊ฒฐ์ฑ…์„ ๊ฐ€์ ธ๋‹ค ์ค„ ์ˆ˜๋„ ์žˆ์„ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
15:17
and taking us one step closer
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๋˜ํ•œ ์šฐ๋ฆฌ๋ฅผ ๋ณดํŽธ๋ฌธ๋ช…์ด๋ผ๋Š” ๋ชฉํ‘œ๋กœ
15:19
to the universal civilization.
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ํ•œ๋ฐœ์ง ๋” ๋‚˜์•„๊ฐˆ ์ˆ˜ ์žˆ๊ฒŒ ํ•  ๊ฒƒ์ž…๋‹ˆ๋‹ค.
15:22
Thank you.
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๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค.
15:23
(Applause)
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(๋ฐ•์ˆ˜)
์ด ์›น์‚ฌ์ดํŠธ ์ •๋ณด

์ด ์‚ฌ์ดํŠธ๋Š” ์˜์–ด ํ•™์Šต์— ์œ ์šฉํ•œ YouTube ๋™์˜์ƒ์„ ์†Œ๊ฐœํ•ฉ๋‹ˆ๋‹ค. ์ „ ์„ธ๊ณ„ ์ตœ๊ณ ์˜ ์„ ์ƒ๋‹˜๋“ค์ด ๊ฐ€๋ฅด์น˜๋Š” ์˜์–ด ์ˆ˜์—…์„ ๋ณด๊ฒŒ ๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค. ๊ฐ ๋™์˜์ƒ ํŽ˜์ด์ง€์— ํ‘œ์‹œ๋˜๋Š” ์˜์–ด ์ž๋ง‰์„ ๋”๋ธ” ํด๋ฆญํ•˜๋ฉด ๊ทธ๊ณณ์—์„œ ๋™์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค. ๋น„๋””์˜ค ์žฌ์ƒ์— ๋งž์ถฐ ์ž๋ง‰์ด ์Šคํฌ๋กค๋ฉ๋‹ˆ๋‹ค. ์˜๊ฒฌ์ด๋‚˜ ์š”์ฒญ์ด ์žˆ๋Š” ๊ฒฝ์šฐ ์ด ๋ฌธ์˜ ์–‘์‹์„ ์‚ฌ์šฉํ•˜์—ฌ ๋ฌธ์˜ํ•˜์‹ญ์‹œ์˜ค.

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