Teff is a small-grain cereal crop originally from Ethiopia, where the main areas are now concentrated. Teff is gluten-free, stimulating demand for this grain to produce food for people with gluten intolerance, so farmers in the western United States are expanding the acreage under Ethiopian grain, and scientists have created a new variety of semi-dwarf teff by editing the genome that will not be regulated in the US like GMO
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In Ethiopia, teff grain is a staple food for millions of people and is estimated to provide up to two-thirds of the protein consumed in the country. Teff is also gaining popularity around the world for its many health benefits and culinary versatility. It is a nutrient-dense grain that is high in protein, fiber, and several important minerals such as iron, calcium, and magnesium. Teff is also gluten-free, making it a great option for people with celiac disease. Teff production in the western United States is concentrated primarily in California, Colorado, Idaho, Nevada, and Oregon, where farmers have been expanding the acreage under the crop in recent years. A new semi-dwarf teff variety has been developed by researchers at the Donald Danforth Plant Research Institute's Institute for International Crop Improvement (IICI) in collaboration with colleagues at the Ethiopian Agricultural Research Institute. The aim of the work was to increase the productivity of teff using new methods ...
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