VOICED : Ethiopian farmers hope to cash

Teff, a grain native to Ethiopia, is gaining international attention as a nutritious, gluten-free alternative to wheat. Traditionally a staple in Ethiopian cuisine, teff is now being used in various global dishes. Despite its growing popularity, Ethiopian farmers face challenges due to limited resources and an export ban, which restricts their ability to meet international demand and benefit economically. The grain's cultural significance in Ethiopia remains strong, and its potential as a superfood is being recognized worldwide.

What is the significance of teff in Ethiopian culture?

How has the international interest in teff changed in recent years?

What challenges do Ethiopian farmers face in meeting local and international demand for teff?

In what ways are chefs abroad using teff in their dishes?

What are the nutritional benefits of teff that contribute to its classification as a superfood?