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Ethiopia’s Grain Teff Could Be Healthy Substitute For Wheat Flour

January 23, 2014: 12:00 AM EST
About 6.3 million farmers in Ethiopia cultivate a highly nutritious grain – teff – that is finding its way into health food stores and supermarkets in Europe and North America. Rich in calcium, iron, amino acids and protein, and gluten-free, teff can be substituted for wheat flour in bread, pasata, waffles and pizza dough. The grain has been around for a long time, But a growing appetite for traditional crops, and burgeoning demand for healthier and gluten-free foods, are enlivening the marketing prospects for the grain, “touted as Ethiopia's ‘second gift to the world’ after coffee”. One problem: government regulations from 2006 ban export of the raw grain. Only processed products can be exported.
Claire Provost and Elissa Jobson, "Move over quinoa, Ethiopia's teff poised to be next big super grain", The Guardian, January 23, 2014, © Guardian News and Media Limited
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