The Agronomic, Nutritional, Environmental, and Health Benefits of Teff ( <i>Eragrostis tef</i> ) as an Underutilized Gluten‐Free Superfood and Feed Source
The global prevalence of junk and nonorganic foods has made it increasingly difficult to find sustainable organic food options, despite their potential health benefits. This issue is exacerbated by factors such as production scarcity, climate change, and the widespread availability and affordability of junk food. Additionally, there is a lack of research and attention toward orphan crops, which have high nutritional value and significant health benefits, resulting in food and nutrition insecurity. One such underutilized crop is teff, a small grain cereal grown in Eritrea that is highly nutritious, resilient to climate variability, gluten‐free, and rich in dietary fiber. Teff requires low agricultural input, making it a superfood for humans and a valuable animal feed source. The lack of scientific research on teff’s agronomic characteristics, yield potentials, and nutritional benefits hinders its global recognition and distribution. To address this, the Addey Agricultural and Food Cooperative Research and Development team has reviewed existing scientific knowledge on teff. This review covers the botanical description, origin, production, climatic and soil requirements, agronomic practices, and improvement techniques of teff. Also, we explore teff’s nutritional and phytochemical composition, potential health benefits, and use as animal feed. The review highlights teff’s global potential and identifies gaps in current farming practices, recommending modern, technology‐based methods for sustainable production and productivity.
Authors
- Kesete Goitom Tewelde (ORCID: https://orcid.org/0009-0008-1976-2132)
- Daniel Brhane (ORCID: https://orcid.org/0009-0000-2310-9680)
- Tumuzghi Tesfay (ORCID: https://orcid.org/0000-0002-0771-5522)
- B.T. Negassi (ORCID: https://orcid.org/0009-0002-7135-0887)
- Teklebrhan Negash (ORCID: https://orcid.org/0000-0002-6644-6107)
- Tesfamichael Semere Mallu
- Shimendi Gde Okbagabir
- Kabral Mogos Asghede (ORCID: https://orcid.org/0009-0001-4846-6788)
- Goitom K. Gebremariam (ORCID: https://orcid.org/0000-0003-2095-2474)
- Yemane H. Gebremeskal (ORCID: https://orcid.org/0000-0002-6520-1415)
- Tsegay Bereket Menghis (ORCID: https://orcid.org/0009-0002-9603-3765)
- M. G. Solomon (ORCID: https://orcid.org/0000-0001-5150-6827)
- Simon Ghebrehiwet Teklay (ORCID: https://orcid.org/0009-0002-3336-0523)
- Rezene Habte Tewolde
- Aklilu Amanuel Tecleab
- Ahmedin Hiya Adem
Institutions
- New Mexico State University (US)
- Eötvös Loránd University (HU)
- Russian State Agrarian University - Moscow Timiryazev Agricultural Academy (RU)
- Magyar Agrár- és Élettudományi Egyetem (HU)
- Central South University (CN)
- University of Pannonia (HU)
- Moscow Technological Institute (RU)
- Universität Hamburg (DE)
- ITMO University (RU)
- University of Miskolc (HU)
- Ministry of Natural Resources (CN)
- Moscow State Agroengineering University named after V.P. Goryachkin (RU)
- Russian New University (RU)
- University of Belgrade (RS)
- Research Center for Agricultural Information Technology (JP)
- National Agricultural Research and Innovation Centre (HU)
- Department of Animal Health (VN)
- Institute of Food Science & Technology (GB)
- African Centre for Technology Studies (KE)
- Hamburg Institut (Germany) (DE)
- Institute of General and Physical Chemistry (RS)
- Plant Protection Institute (HU)
- Agricultural Research Center (EG)
- University of Asmara (ER)
Publication Details
- Journal
- International Journal of Agronomy
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1155/ioa/6128837
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12