Monday, July 30, 2012

Grow Teff

That's what Idaho is doing, according to this Post article.  It's a grain used for Ethiopian fermented bread.  See this wikipedia article.

[Updated: A quote from the Post:

A combination of factors has spurred the growth of the U.S. teff market. One is scarcity: The Ethiopian government routinely bans its export to protect prices from rising inside the country during lean seasons. Another is a shift in American dietary habits. The rise in Ethio­pian immigrants and the concomitant rise in the popularity of Ethio­pian food have increased demand, as has the surge in vegetarianism (a two-ounce serving of teff has as much protein as an extra-large egg). Yet another is the increased awareness of gluten allergies; gluten-free teff is a welcome alternative to wheat.]

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