Teff (Eragrostis teff) is an ancient tropical cereal crop that has its center of origin and diversity in the northern Ethiopian highlands from there it is believed to have been domesticated. In addition, teff is an untouched cereal crop at worldwide than other cereal crops like maize; wheat; sorghum and barley; however, it is a staple food grain in Ethiopia mainly used to make injera as a traditional fermented Ethiopian pancake. With a gluten free, rich in proteins, high in fibers, non-GMO and high nutrition values; teff could be the next super-grain and Injera, teff pancakes, Pasta, Macaroni, cereals, breads and snack could be the next super-food in the globe. 

 

This crop has special useful traits both for producers and consumers. For instance. 

 

1. Teff is tolerant to extreme environmental conditions (teff is resisted to many biotic and Abiotic stresses);

2. The seeds are not attacked by storage pests.

3. The seeds are gluten-free (safe for diabetics as well as sufferers of immune reactions to wheat gluten) and rich in minerals and protein.