In the context of global warming, there is growing interest in this grain because teff can grow in poor soils without being affected by drought and strong heat
Teff is a gluten-free cereal that has been grown in Ethiopia for 3,000 years.
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On October 16, the world will mark World Food Day, an annual event that commemorates the creation of the United Nations Food and Agriculture Organization (FAO). Since the aim is to raise awareness about hunger and poverty in the world, we are revisiting the essential role that one kind of food has always played in our lives: grains. And in this era of global warming, lesser-known varieties, such as teff, are moving into the spotlight.