Teff (Eragrostis tef)
Patrick Byrne
Colorado State University, Fort Collins, Colorado 80523
Corresponding author<EMAIL_ADDRESS>OUTLINE
- Overview
- Origin and domestication
- Production and use
- Conservation and breeding
- Export ban
- References
- Chapter information
1. OVERVIEW
Teff (Eragrostis tef), also known as tef and t’ef, is an ancient grain of Ethiopia and Eritrea, where it is highly valued for its climate resilience and culinary uses. It is an annual, self-pollinated C4 member of the grass family (Poaceae), an allotetraploid with 20 chromosome pairs (Girma et al., 2018). Teff is grown for its extremely small seeds (about 1 mm in diameter), as well as the straw that is fed to livestock. Seeds are generally borne in a loose, drooping panicle, but types with a more compact, erect inflorescence are also known (Woldeyohannes et al., 2022). Seed color ranges from white to dark brown, with white being the preferred color (Woldeyohannes et al., 2022). The main use of teff grain is to make injera, the flat spongy bread that is the mainstay of the Ethiopian diet.
2. ORIGIN AND DOMESTICATION
Teff is native to the Ethiopian highlands, where it is believed to have been domesticated between 6000 and 3000 years BP (Wikipedia, 2023). The genus Eragrostis includes 349 species, of which teff is the only cultivated member. Girma et al. (2018) examined 40 of the wild species and concluded that E. pilosa, E. aethiopica, E. lugens, E. ferrugenia, E. lehmanniana, and E. obtus were the wild relatives most closely related to teff, based on DNA sequence similarity of genotyping by sequencing data.
3. PRODUCTION AND USE
Teff is produced on about three million hectares in Ethiopia, more than any other crop (Beyene et al., 2022), but its average yield is well below the genetic potential (Woldeyohannes et al., 2022). It grows well under a wide range of conditions at altitudes of 1700 to 2800 meters and has relatively few pests and diseases (Beyene et al., 2022; Purseglove, 1972). In addition to the Horn of Africa, teff is produced in Europe, India, Australia, and the U.S. (in California, Texas, Idaho, and Nevada) (Wikipedia, 2023).
The principal use of teff grain is to make injera, the flat, round, spongy, slightly sour bread that forms the basis of Ethiopian meals. To prepare injera, teff flour is mixed with water and fermented for 2-3 days. The dough is then poured in a thin layer and cooked on a greased clay pan (van Wyk, 2005). Teff is eaten by tearing off a small piece of injera and using it to pick up small bits of savory meat, pulse, or vegetable dishes arranged in the center of the bread (van Wyk, 2005). Besides being gluten-free, teff contributes nutritionally through its 9% protein content, high proportions of fiber and lipids, and relatively high concentrations of phosphorus, magnesium, manganese, and copper (Gebru et al., 2020). In addition to the grain, smallholder farmers in Ethiopia place high value on teff straw as a livestock feed. Compared to bar