According to a new IFPRI Blog, not long ago, teff—the gluten-free, nutrient-rich, 3,000-year-old grain native to Ethiopia—had its media moment as the world began to recognize the nutritional potential of this poppy-sized staple. Teff was called the next “supergrain,” joining the select club of popular exotic grains such as quinoa, farro, and millet.
If teff’s global stardom is to benefit a majority of its poor Ethiopian growers, however, headlines and sales in high-end supermarkets won’t be enough. Concrete policy changes are needed to improve teff production and marketability. Read more.
