Teff, a small cereal grain originating from Ethiopia and Eritrea, is gaining popularity among chefs and consumers seeking healthy and sustainable ingredients. This trend is driven by the increasing demand for gluten-free products and the expansion of teff cultivation worldwide, as climate change threatens mainstream wheat crops.
The teff market is projected to grow at a rate of 11% annually, reaching $3.5 billion by 2030 from $1.5 billion in 2023, according to market research firm IndustryARC. Teff is an ancient grain domesticated between 4000 and 1000 BCE and has been a staple in Ethiopian cuisine for thousands of years, particularly in the form of injera, a popular flatbread.
The United Nations reports that teff accounts for two-thirds of the protein intake in the Ethiopian diet. While most teff crops are still grown in Ethiopia, farmers in regions like North America and Europe have started cultivating the grain. Teff is naturally gluten-free and rich in protein, fiber, and essential nutrients like iron, magnesium, and zinc, making it a sought-after ingredient for health-conscious consumers.
Known for its adaptability to various climates and minimal water requirements, teff is considered a sustainable crop that can thrive in challenging environmental conditions. Celebrity chefs like Marcus Samuelsson have championed the use of teff in their recipes, praising its nutritional benefits and environmental advantages.
Despite its growing popularity, teff has yet to become a mainstream ingredient in the culinary world, but its unique qualities and potential for sustainable farming make it a promising addition to the food industry.