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Ethiopia Worries That Popularity Of Native Grain Will Make It Too Dear For Citizens

August 16, 2016: 12:00 AM EST
Big Food has gotten the message about the mineral-rich Ethiopian whole-grain teff. The message is simple: teff is a more nutritious – and gluten free – alternative to wheat. But growing interest in teff has alarmed Ethiopia, where teff is a staple and very popular among endurance athletes. Health-conscious American consumers realize that teff is a nutrient-dense ancient grain, and this has pushed sales to extraordinary heights. Americans, however, eat domestically cultivated teff, because Ethiopia, hoping to keep the grain affordable for its citizens, has banned exports.
Anahad O'Connor, "Is Teff the New Super Grain?", The New York Times, August 16, 2016, © The New York Times Company
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