Teff
Teff accounts for approximately 28.5% of Ethiopia's cereal cultivation area, making it the most widely planted cereal in the country. The product has gained global recognition in the grains & seeds market. Teff suppliers play a crucial role in connecting Ethiopian farms to industries worldwide, facilitating the production of diverse products ranging from traditional injera to modern gluten-free snacks.
What is Teff?
Teff is an ancient grain native to Ethiopia and Eritrea, renowned for its tiny seeds and versatility. Often ground into flour, teff is a staple in Ethiopian cuisine and is valued globally for its nutritional profile. This gluten-free grain is increasingly used in health-conscious baking and cooking, making it an essential addition to the grain market.
Types, Varieties & Forms of Teff
Teff is available in several forms to meet various industrial and consumer needs:
- Whole Teff Grain: This unprocessed form is essential in traditional Ethiopian dishes like injera and is increasingly popular in health-food products. It's ideal for industries focusing on nutrient-dense ingredients.
- Teff Flour: Milled from whole grains, this gluten-free flour is widely used in baking breads, pancakes, and other gluten-free goods, catering to the health-conscious market.
- Teff Flakes: Produced by flattening whole grains, teff flakes are a convenient choice for cereals, granola bars, and snack products, adding texture and nutrition to packaged foods.
Furthermore it can be divided in two types of colors:
- White Teff: Milder and more delicate in flavor, preferred for light-colored baked goods.
- Brown Teff: Slightly earthier with a stronger flavor, used in traditional dishes and darker baked products.
Harvest Season of Teff
Teff is generally harvested from late summer to early fall (August to October). Given its resilience, teff thrives in diverse climates and is often cultivated in semi-arid regions.
Producing Countries
Teff is primarily grown in Ethiopia, where it is a staple food and has been cultivated for thousands of years. The grain is also grown in small quantities in countries like Eritrea, the United States, and Australia, though Ethiopia remains the largest producer by far. In Ethiopia, teff is essential to local cuisine and culture, especially in the production of injera, a traditional sourdough flatbread.
- United States: States like Kansas have incorporated teff into crop rotations to maximize soil moisture and increase annual income for dryland farmers.
- India: Exploring teff cultivation to meet both domestic and international demand for ancient grains.
- Australia: Engaged in teff production, focusing on sustainable agricultural practices to supply the Asia-Pacific market.
Trends & History
Teff’s popularity has risen with the global demand for gluten-free grains and ancient foods. Its mild flavor and nutritional value have attracted health-conscious consumers and specialty food producers, leading to greater availability in supermarkets and specialty stores. The wholesale market for teff continues to grow as new applications emerge in the food industry.
Teff Wholesale
Looking to source high-quality teff? Nutrada connects you with verified suppliers specializing in white and brown teff as well as teff flour. Join Nutrada to find reliable teff suppliers!
Request a Free Demo
Find the right supplier for your food ingredients in under a minute with Nutrada.
Nutrada - Sourcing made easy.
2984 BE Ridderkerk (NL)
