Diversifying crops for food and nutrition security – a case of teff. (12th October 2015)

• Record Type: Journal Article
• Authors: Cheng, Acga; Mayes, Sean; Dalle, Gemedo; Demissew, Sebsebe; Massawe, Festo
• Is Part Of: Biological reviews. Volume 92:Number 1(2017:Feb.)
• Page Start: 188
• Page End: 198
• Publication Date: 2015-10-12
• Subjects: climate change -- food and nutrition security -- gluten‐free -- orphan crop -- teff; Biology -- Periodicals; 570
• DOI: 10.1111/brv.12225
• Languages: English
• ISSNs: 1464-7931

Abstract

ABSTRACT: There are more than 50000 known edible plants in the world, yet two‐thirds of global plant‐derived food is provided by only three major cereals – maize ( Zea mays ), wheat ( Triticum aestivum ) and rice ( Oryza sativa ). The dominance of this triad, now considered truly global food commodities, has led to a decline in the number of crop species contributing to global food supplies. Our dependence on only a few crop species limits our capability to deal with challenges posed by the adverse effects of climate change and the consequences of dietary imbalance. Emerging evidence suggests that climate change will cause shifts in crop production and yield loss due to more unpredictable and hostile weather patterns. One solution to this problem is through the wider use of underutilised (also called orphan or minor) crops to diversify agricultural systems and food sources. In addition to being highly nutritious, underutilised crops are resilient in natural and agricultural conditions, making them a suitable surrogate to the major crops. One such crop is teff [ Eragrostis tef (Zucc.) Trotter], a warm‐season annual cereal with the tiniest grain in the world. Native to Ethiopia and often the sustenance for local small farmers, teff thrives in both moisture‐stressed and waterlogged soil conditions, making it a dependable staple within and beyond its current centre of origin. Today, teff is deemed a healthy wheat alternative in the West and is sought‐after by health aficionados and those with coeliac disease or gluten sensitivity. The blooming market for healthy food is breathing new life into this underutilised crop, which has received relatively limited attention from mainstream research perhaps due to its 'orphan crop' status. This review presents the past, present and future of an ancient grain with a potential beyond its size.