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Tef is an ancient crop in Ethiopia, and the country is considered to be the center of both origin and diversity for the species (Vavilov, 1951). The grain of Teff still provides over two-thirds of the human nutrition in Ethiopia; it is relatively unknown as a food crop elsewhere. Tef grain is gluten free, and is a good our source for segments of the population suffering from gluten intolerance or Celica's disease (Spaenij-Dekking et al., 2005). It has adaptive characteristics similar to other crops grown by early civilizations. Ecologically it can be cultivated under a wide range of environmental conditions such as on marginal soils under water logged to drought conditions. Beside, Tef generally suffers less from biotic stresses compared to most other cereal crops grown in Ethiopia and it contains high levels of proteins and mineral (Seyfu, 1993). It can produce a crop in a relative short growing season and will produce both grain for human food and fodder for livestock. The grain is either white or a very deep reddish brown in color. Now a day in the United States, Teff grain as being marketed as a health food product, or used as forage for livestock (Goerge 1991).
About the author
Fano Dargo Girmay, M.Sc: Studied Plant Breeding at Haramaya University, Ethiopia. Research, Publication and Technology Transfer Coordinator and Lecturer of Plant Breeding/Genetics and principle, design and analysis of agricultural experiment at Jigjiga University, Ethiopia.
