Ethiopia is not exactly known for it’s abundance of food鈥攊t鈥檚 one of the world’s . But each year, 6.3 million farmers cultivate teff, an ancient, nutrient-rich grain that might give quinoa a run for its money.
Teff’s tiny seeds are packed with iron, calcium, protein, and amino acids鈥攁nd they’re naturally gluten-free.
And as western consumers begin to notice teff’s super-food properties, the Ethiopian government聽hopes to double teff production by 2015, . Ethiopia’s farmers also hope to benefit from its newfound popularity.
“Teff is second nature to an Ethiopian; so who better to supply it?” says Sophie Kebede, a London-based business owner specializing in teff. “We have this sought after grain being grown in the country, so why can’t an Ethiopian farmer benefit from this?”