This audio is generated automatically. Please let me know if you have any comments.
The tiny grain from Ethiopia and Eritrea, called teff, is quickly gaining popularity as an ingredient among chefs and consumers looking for healthy, sustainable ingredients, especially as climate change and disruptive weather threaten mainstream wheat crops.
According to a market research company, the teff market is expected to grow 11% annually from $1.5 billion in 2023 to $3.5 billion in 2030. Industry ARC. Much of this growth is being driven by increasing demand for gluten-free products and the expansion of teff cultivation globally.
teff iIt is an ancient grain believed to have been cultivated around 4000 to 1000 BC. that You can grow in a variety of environments. It has been cultivated in Ethiopia for thousands of years and is the main ingredient in injera, a slightly sour, spongy, pancake-like flatbread that is a mainstay of the national cuisine.
According to united nationsTeff consumption accounts for two-thirds of protein intake in the Ethiopian diet. Aside from injera, teff is also eaten as porridge and feed, but as interest grows, food producers are finding new ways to use teff.
Although 90% of the world’s teff crop is still grown in Ethiopia, farmers in North America, including Idaho, India, Australia and Europe, have begun growing teff grains. In the United States, brands such as Bob’s Red Mill and Maskal sell teff flour and grains.
Naturally gluten-free, teff seeds can be red, white, or brown. It is rich in protein, fiber and manganese and contains moderate amounts of thiamine, phosphorus, iron, magnesium and zinc. Teff contains many properties that consumers demand these days. It’s infused with iron, magnesium, fiber, calcium, protein, and is gluten-free. Farmers in the American West boast about its favorable environmental impact, including less water use than other crops and the ability to rotate crops with other crops.
Teff is a bountiful plant that can thrive and provide a more sustainable food source as climate change makes agriculture more difficult in some regions. Not only is it a nutrient-dense plant, it can grow in a variety of climates from sea level to high altitudes and can withstand both drought and flood conditions.
Awareness of teff is growing as advocates, including American teff farmers and celebrity chefs like Marcus Samuelsson, an Ethiopian who grew up in Sweden, tout its benefits. Samuelson recently highlighted It explains the hardiness of the teff plant in changing climates and how he uses teff flour at home and how he makes pancakes and biscuits at his restaurant.
But despite growing interest, teff is still not a mainstream ingredient.
