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International Food Policy Research Institute (IFPRI)
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Teff love: Ethiopia’s staple crop requires a big push
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Published on
24.08.18
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Funders
United Kingdom, United States of America

BY BART MINTEN, ALEMAYEHU SEYOUM TAFFESSE AND SMITA AGGARWAL
Not long ago, teff—the gluten-free, nutrient-rich, 3,000-year-old grain native to Ethiopia—had its media moment as the world began to recognize the nutritional potential of this poppy-sized staple. Teff was called the next “supergrain,” joining the select club of popular exotic grains such as quinoa, farro, and millet.
Photo credit: Alan Davey/Flickr
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