How it began
Teff (Eragrostis tef) originated in the Ethiopian highlands. A Colorado State University crop chapter states that it is believed to have been domesticated there between 6,000 and 3,000 years before present, and Wikipedia gives a range of 4000 BCE to 1000 BCE for its origin as a crop. Genetic evidence points to the wild grass Eragrostis pilosa as the most likely ancestor. A ScienceDirect overview says teff is believed to have been first domesticated by the pre-Semitic inhabitants of Ethiopia. The plant is native to Ethiopia and neighboring Eritrea.
How it works
Teff is an annual lovegrass grown for its very small edible seeds. The seeds are ground into flour that is used to make injera, the flat, pancake-like bread that is a staple in Ethiopia. The Colorado State University chapter describes the crop as climate resilient and notes that it is valued for being gluten free and nutritious. It also reports weaknesses: the plants tend to fall over, a problem called lodging, and yields remain below their potential.
Who pushed back
In 2006 the Ethiopian government outlawed the export of raw teff. According to Wikipedia, officials feared export-driven shortages at home like those that South American countries suffered after quinoa consumption rose sharply in Europe and the United States. The Colorado State University chapter describes the ban as aimed at preventing price inflation and food insecurity. Fears of a shortage later eased as yields rose, and export licenses were granted to a limited group of 48 commercial farmers.
Where it stands today
Teff is the most important commodity produced and consumed in Ethiopia, where injera provides a livelihood for around 6.5 million small farmers. The crop is grown on about three million hectares in the country, and in 2016 Ethiopia grew more than 90 percent of the world's teff. Outside Ethiopia it is valued for its gluten-free grain. Breeders continue to work on lodging and on yields.
