Scientists unlock ‘massive diversity’ of Ethiopia’s superfood in bid to save it from global warming

Experts hope 'fast-track breeding' of specific types of teff grain will increase production and yield, reports Kate Ng

Teff for sale at a market in southern Ethiopia (Getty Images/iStockphoto)

Scientists have mapped the “massive diversity” of an ancient grain for the first time in a race to save the staple crop of Ethiopia from dwindling production caused by increasing global temperatures.

Teff is the world’s smallest food grain and has long been part of Ethiopia’s diet, with many eating it at least once a day. Gluten-free and rich in fibre and nutrients, the grain has been cultivated in Ethiopia and Eritrea for at least 2,000 years.

It is the main ingredient in injera, a flat pancake that features prominently in Ethiopian cuisine.