Teff

The Journey of Teff From Farm to Plate

The journey of teff to a dinner plate is a complex one, involving many steps along the way. Teff is an ancient grain, originating in Ethiopia and Eritrea, but it is now grown in many countries around the world with the biggest producers being India, the United States and Canada. In this blog post, we will explore the fascinating journey of teff from farm to plate, detailing the processes involved and the science behind it.

What Is Teff?

Teff (Eragrostis tef) is the world’s smallest whole grain and is a species of the grass family, Poaceae. It is considered a millet and is a staple food in Ethiopia and Eritrea, where it is Ground into flour to make dishes such as injera. Teff’s popularity is rapidly rising in many other countries around the world, as people discover its nutritional benefits, as well as its light, nutty taste. Teff has a larger concentration of calcium, boron, copper, zinc, phosphorus and iron than other grains. It is also a source of dietary fibre and quick-digesting carbohydrates that can provide a slow-release of energy.

How Is Teff Grown?

Teff is an annual crop, meaning it is planted each year from seed, typically in the spring. The crop can be grown in a variety of geographic regions and prefers a warm, dry climate. It is often planted in loose, well-drained soil, at a depth of between 1 - 2 inches, or 2.54 - 5.1 cm. It is compatible with both traditional and organic farming methods, as it is a hardy crop and difficult to damage with pesticides. Before planting, the soil should be well tilled and tested for fertility, as well as proper pH levels, as teff prefers slightly acidic soil. Teff should be sown at a rate of 1/2 - 1lb per 1000 square feet (45.45 - 90.90 g/m2).

Once it has been sown, teff requires minimal maintenance. The rows should be kept free of weeds and the crop should be sprayed with water weekly to keep it healthy and prevent disease. Teff is usually harvested after 93 - 105 days when the seeds have turned a golden-brown colour and are ready to be harvested. Depending on the size of the crop, the harvesting is traditionally done by hand, with a single sickle, but mechanised harvesters can be used for large-scale production.

Processing and Milling Teff

Once the teff has been harvested, it must be processed and milled before it can be made into food for human consumption. After harvest, the stalks and stems of the plant are removed, leaving the seed heads. These are then threshed and the grains are separated from the chaff, or inedible parts of the grain. The threshing process can be done using a variety of methods, including tumbling by hand, by a mechanical thresher, or with a hand-held sickle.

The next step in the process is winnowing, which is a traditional method of separating the heavier grains from the lighter chaff. This is done by gently blowing on the grains, so that the lighter chaff blow away, leaving the heavier grains behind. The grains are then cleaned by sieving and then dried, either naturally in the sun or with a mechanised dryer, to ensure they are free from moisture.

The dried grains are then milled, usually with a stone grinder or roller mill, to produce flour. The flour is sifted and then packaged. This flour can then be used to make a variety of dishes, including the popular Ethiopian flatbread, injera.

Transporting the Teff

The final stage of the journey of teff is transporting it from the farm to the dinner plate. This is done in a variety of ways, from air freight, to rail or road transport. Small-scale farmers may choose to transport the teff by hand, on a mule or donkey, for example. Larger operations may use motor vehicles, such as lorries, to transport the teff to nearby warehouses or distributors, such as supermarkets or shops.

The teff is usually transported in sealed containers to help protect it from pests and moisture. Depending on how far the teff needs to be transported, it may need to be kept refrigerated to extend its shelf life. Teff is usually transported in net sacks and will contain instructions on how it should be stored.

Conclusion

The journey of teff from farm to plate is a complex one and involves many steps along the way. From planting to harvesting, processing and milling, right through to transit and finally, presentation on the dinner plate - the science behind each step is fascinating and intricate. With some care and consideration, everyone can enjoy the nutty, earthy flavour and health benefits of teff.