Cultivation and uses
In 1996, the US National Research Council characterized Teff as having the "potential to improve nutrition, boost food security, foster rural development and support sustainable landcare."
Teff has been widely cultivated and used in the countries of South Africa, Eritrea, Ethiopia, India, and Australia. Teff accounts for about a quarter of total cereal production in Ethiopia. The grain can be used by celiacs (the gluten in teff does not contain the a-gliadin-fraction that causes celiac disease) and has a high concentration of different nutrients, a very high calcium content, and significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron, barium, and thiamin. Teff is high in protein. It is considered to have an excellent amino acid composition (including all 8 essential amino acids for humans) and has lysine levels higher than wheat or barley. Teff is high in carbohydrates and fiber. Consumers greatly prefer white teff to darker colored varieties.