Photos: YouTube Screenshots\Wikimedia Commons
Teff, the nutrient-rich grain native to Ethiopia, is having a moment.
Internationally acclaimed chef Marcus Samuelsson, in a recent essay, said it was among a group of African grains, including fonio and millet, whose ability to thrive in difficult conditions make them ideal sources of nutrients amid climate change.
“They could become future staples around the world,” Samuelsson wrote.
The Ethiopian-born chef singled out teff as a gluten-free, high-fiber substitute for wheat.
That enthusiasm is matched by others, with the teff market expected to grow 11% annually — from $1.5 billion in 2023 to $3.5 billion in 2030 — according to market research firm IndustryARC. Much of that growth is driven by increased demand for gluten-free products and an expansion in teff cultivation globally.
And though 90% of teff crops are still grown in Ethiopia, farmers in North America, India, Australia, and Europe have reportedly begun cultivating the grain.
