Ancient Grain Becomes a Modern Staple!
Teff now is grown in the USA. States like Idaho, California and Minnesota have developed teff farms in order to cover the market demand for teff.
Teff’s history traces back thousands of years,to ancient civilizations of Abyssinia, as a reliable support to our early ancestors’ survival. Attracted to its delicious taste, gluten-free composition, and versatility, more consumers are committing to teff. Along with other alternative grains like quinoa and millet, this grain has become well-known in the health foods community because of its great nutritional value.
Did you know that...
- Eragrostis tef (or Maskal Teff) borrows its name from Greek, to mean “the grass of love” from eros – love, and agrostis – grass.
- For its survival, teff uses a type of photosynthesis, called Carbon 4, which developed early in the ice ages and allows teff to be most efficient in temperatures as high as those of the human body, as opposed to wheat whose optimal temperature is at 60° F.
- One pound of teff can produce up to one ton of grain in only 12 weeks? This amount is hundreds of times smaller than that required for planting wheat.
- Three thousand grains of teff weigh one gram.