Ancient ‘lost’ grain is found again in Australia

Ancient grains seem to have the most exotic names: consider the unusual quinoa, amaranth and einkorn when compared with the pedestrian wheat, barley and rye. But the most recent ancient grain to attract attention has the least exotic name imaginable: teff.

Traditionally grown in the highlands of Ethiopia, teff (Eragrostis tef) has been grown successfully in South Africa and the United States. But the little grain that packs a punch could soon be grown in Australia, thanks to research by the Rural Industries Research and Development Corporation (RIRDC) and TasGlobal Seeds.

Small but mighty

While teff may be the smallest cereal crop ever developed by humankind, don’t let its size fool you. On average, 1000 teff seeds weigh 0.3 to 0.4 grams - 150 grains of teff weigh as much as one grain of wheat. In fact, its name comes from the Amharic word téf, meaning lost - a reference to its size. But its fibre content is very high compared with other grains - as much as 15.3 grams of fibre per 120 grams of flour.

It contains many times the amount of calcium, potassium and other essential minerals found in an equal amount of other grains, more lysine than barley, millet and wheat, and is high in protein.

TasGlobal

Bob Reid, co-founder of TasGlobal Seeds, first became interested in teff when his daughter was diagnosed with gluten intolerance. Reid contacted the Australian Tropical Crops and Forages Collection (ATCFC) in Biloela, which sent him a sample of 20 teff seeds.

Having planted the seeds, Reid thought he’d never see them again, given their miniscule size. But each seed took and from those original 20 seeds, Reid has selected and re-selected until he’s come up with two strains that he thinks will be most suitable for growing in Tasmania.

Teff is an annual, tropical grass that grows at altitudes of 1000 to 2500 metres in Ethiopia. It grows in the Ethiopian summer and is frost sensitive (yes, they do experience frosts in Ethiopia - who knew?). The temperatures are similar to those experienced in Tasmania.

Southern Tasmania was selected as the ideal region for growing teff as it has similar temperatures but, being coastal, is not prone to summer frosts - these are the “kiss of death” for teff, according to Reid.

In demand

Since word got out that TasGlobal was conducting growing trials for teff, Reid says they’ve been “swamped” with interest from people wanting to buy teff, both in Australia and overseas. TasGlobal has received enquiries for quantities as small as 500 grams, to as much as 10 tonnes.

Currently, all teff in Australia that’s available to consumers is imported; none is grown here commercially (although it does grow wild in parts of NSW and Queensland). In Idaho, in the United States, farmers growing teff simply cannot keep up with demand for the grain. Once commercial production begins in Australia, it’s likely to be similarly in demand, Reid predicts.

TasGlobal is currently conducting trials to determine how best to grow the crop and what sort of yields can be expected. Once the current crop comes off, Reid says, commercial contracts will be put out in Tasmania.

Potential markets

The growing gluten-free sector in Australia may well benefit from teff being grown domestically. Reid says it is likely to be used in products such as gluten-free muesli. It can be used in similar ways as wheat flour, Reid says, and although it may not be suitable for light, fluffy cakes, it’s certainly suitable for biscuits and breads.

While visiting Denmark last year, Reid noted considerable interest in teff from the athletic community. A number of successful, long-distance runners come from the Ethiopian highlands and have a diet high in teff, so teff is being considered as a potential ingredient in functional foods marketed to sports people.

Since it’s not as high yielding as wheat, teff is likely to be more expensive, which could affect the way it’s used. Rather than being used as the sole or major ingredient in a product, Reid predicts it’s likely to be used as one ingredient of cereal products to increase their protein and fibre content or to increase variety in gluten-free products.

While it’s unlikely to rival wheat in the Australian diet, teff looks poised to join the growing ranks of ancient grains being embraced the world over.