The Ethiopian farmers use a herd of cattle to circle atop a pile of golden teff, thrashing the wheat-like grain under the searing midday sun, a routine of the past few centuries. The crop, mostly grown in the Horn of Africa, is a key part of the country's heritage and a crucial food staple, but is also gaining increased interest abroad among health aficionados seeking a nutritious, gluten-free alternative to wheat. "Ethiopians are proud of the crop because ...
via Medindia Health News
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