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13 - 16 February 2019 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2018


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Ethiopia is the center of both origin and diversity of tef, a unique cereal indigenous to Ethiopia and famous for its high nutrition content and very small grain size. Over the years the crop species has co-evolved with Ethiopians and become one of the traditional staple crops of the country’s highland regions, where it has been grown and enjoyed for thousands of years by millions of Ethiopian farmers. In recent years, the rest of the world has caught on to the benefits of tef and started calling it the next “super-food” given that it is gluten-free and high in iron, fiber, protein, and calcium content. While Ethiopians typically use tef to make injera, the spongy flatbread that is served with most meals, today people are using tef in all sorts of products and recipes, from pancake mix to protein bars.









Tef is assigned to following product groups:


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