We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Ethiopia Worries That Popularity Of Native Grain Will Make It Too Dear For Citizens

August 16, 2016: 12:00 AM EST
Big Food has gotten the message about the mineral-rich Ethiopian whole-grain teff. The message is simple: teff is a more nutritious – and gluten free – alternative to wheat. But growing interest in teff has alarmed Ethiopia, where teff is a staple and very popular among endurance athletes. Health-conscious American consumers realize that teff is a nutrient-dense ancient grain, and this has pushed sales to extraordinary heights. Americans, however, eat domestically cultivated teff, because Ethiopia, hoping to keep the grain affordable for its citizens, has banned exports.
Anahad O'Connor, "Is Teff the New Super Grain?", The New York Times, August 16, 2016, © The New York Times Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Policy & Regulation
Trends
Bakery & Cereals
Functional Foods
Bread Revival
Geographies
Worldwide
North America
EMEA
United States of America
Middle East- Africa
Ethiopia
Categories
Comment & Opinion
Consumers
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.