Teff has three times more iron and almost twice as much fiber as traditional grains, and a more complete suite of amino acids

UC Davis researcher Gizaw Wolde inspects a test crop of the Ethiopian grain teff. 'Researchers at UC Davis have been looking into teff’s suitability for growth in California for years and are now launching a market study to gauge demand. lags behind Australia, Holland, Germany and several other European food powerhouses that have been growing teff for food, anticipating a further surge in global demand.

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