Empirical review on the use dynamics and economics of teff in Ethiopia

Abstract

Background Teff is a warm-season cereal crop and the tiniest grain on the planet. It is one of the underutilized crops that can contribute to food security and crop diversification. It is nutritious and well adapted to the growing conditions in Ethiopia, but little has been invested to expand its potential to the domestic or international markets. Method Comprehensive empirical review was carried out emphasizing the spatial, temporal production dynamics of teff in Ethiopia and its economic value. Different inclusion and exclusion criteria were applied and filtered pertinent to this study in country-wide verdicts. Results Ethiopia is not only the biggest teff-producing nation but also the only nation to have adopted teff as a staple crop. Teff contains a high nutritive value and has unique dietary benefits due to its being gluten-free and is typically preferred by health-conscious consumers. However, teff producing and value addition practice is insufficient and generally depends on conventional practices, and its marketplace is restricted local and the government imposes an export ban on it to limit the upward pressure on domestic grain prices and address local food security. Instead, other countries, such as USA, are increasingly participating in the teff market and teff has a great contribution for foreign earning through Injera. Because of its appealing nutritional and functional features, the crop’s popularity is fast growing over the world. Several health advantages have been associated with the grain, these conditions necessitate extensive investigation on the grain’s nutritional and functional qualities. Conclusion This study examines the use dynamics and economics of teff in Ethiopia. Teff has received restricted consideration from the global market and mainstream researches perhaps due to its orphan crop’ status. To take comparative advantage of the growing domestic and international demand of teff, intensive investment by the domestic teff industry needs to improve methods of teff producing, opening up and expanding its international market to ensuring its super global food and part of the solution to worldwide food and nutrition security gains. Ethiopia should improve to take the lead in the growing teff market and support others to engage in teff food system part.

Yield response of tef (Eragrostis tef) to nitrogen, phosphorus, potassium and sulphur under balanced fertilization on Vertisols in different agroecological zones of Ethiopia

“…Tef is grown mainly in Amhara, Oromia, Southern Nations Nationalities and Peoples Region (SNNPR) and Tigray regions (Tadele and Hibistu, 2021). Figure 1 shows the tef growing areas ranked according to production.…”

Nutritional Values of Teff (Eragrostis tef) in Diabetic Patients: Narrative Review

“…Teff, a wonderful grain, originated from Ethiopia, and the best ingredient to prepare traditional Ethiopian food called "Enjera" is small in size and used as a whole grain. 60 The cover of teff grain contains slowly digestible carbohydrates and fiber, which benefit diabetic patients more. As compared to other grains, teff contains higher crude fiber, total and soluble dietary fibers.…”

Enhancing the shelf life of injera: design of an evaporative cooler clay chamber derived from local clay in Bahir Dar, Ethiopia

“…However, a small portion of rice, wheat, corn, barley and Ensete ventricosum is consumed with injera as part of the staple food. Almost all Ethiopians consume this food at least once or twice a day and are well known in parts of Eretria and Somalia (Tadele & Hibistu 2021). Injera preparation consists of many steps from grain preparation to baking (every 3 days), and the prepared injera is preserved in traditional mosseb, as shown in Figure 1a.…”