Move over quinoa, Ethiopia's teff poised to be next big super grain
by Claire Provost and Elissa Jobson

The Guardian    Translate This Article
25 January 2014

On 25 January 2014 The Guardian reported: At Addis Ababa airport, visitors are greeted by pictures of golden grains, minute ochre-red seeds and a group of men gathered around a giant pancake. Billboards boast: 'Teff: the ultimate gluten-free crop!' Teff's tiny seeds -- the size of poppy seeds -- are high in calcium, iron and protein, and boast an impressive set of amino acids. Naturally gluten-free, the grain can substitute for wheat flour in anything from bread and pasta to waffles and pizza bases. Like quinoa, the Andean grain, teff's superb nutritional profile offers the promise of new and lucrative markets in the west. Global Good News service views this news as a sign of rising positivity in the field of environment, documenting the growth of life-supporting, evolutionary trends.

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