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Teff Continues To Work Its Way Up To The Major Leagues Of Grain In The U.S.

October 30, 2015: 12:00 AM EST
An American doing public health work in Ethiopia forty years ago became enamored of the nutrient-rich native grain known as teff, the main ingredient in the flat bread injera, and a potential competitor of wheat. Back home in Idaho he decided to introduce teff to farmers in the region, including Oregon and Nevada. Wayne Carlson and his wife would mill it into flour. Customers for the flour were few and far between at first, but over the decades the Teff Company found an audience among Ethiopian and Eritrean immigrants in the U.S., and among farmers interested in growing it for livestock forage. It’s now big business. Teff production, which requires far less water and fertilizer, has gone from 1,200 hectares in 2003 to more than 40,000 nationally by 2010, a lot of it devoted to feed for horses.
Tom Banse, "Demand Rises for Teff, Other 'New' Alternatives to Wheat", Voice of America, October 30, 2015, © Voice of America
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