Ethiopia’s native staple food grain teff is at risk, with 80% of production to be hit by higher temperatures soon if not protected. For the first time, scientists have mapped thousands of the crop’s varieties to fast-track efforts to save it.
International Center for Tropical Agriculture (CIAT)
Teff, an ancient grain originally from Ethiopia, is a staple crop for 50 million people in the country. It is also increasingly popular worldwide, touted as a superfood for its gluten-free, high fiber and protein, and low-sugar properties.
Yet dramatic temperature increases projected in Ethiopia by 2070, could force farmers to grow it only in mountainous areas at higher altitudes, driving down production at a time when food is already scarce and the population is rising.
Teff, however, has secrets hidden within its DNA. For the first time, scientists have mapped the grain’s massive diversity, consisting of 3,850 known types. Each has unique characteristics, or “traits,” allowing them to cope with different environmental conditions.
The study was published in Agriculture, Ecosystems & Environment. Depending on where they are grown, varieties might be heat or drought-tolerant; or produce more grain. Now, that information has been pinpointed by researchers and stored in individual “passports” for each type, which can be used to breed more resilient varieties.
“The moment you know what is in the grain, you can fast-track breeding of particular types,” said Carlo Fadda, a co-author from Alliance of Bioversity International and CIAT. “For example, combining low-yielding types cultivated in hot areas, with highly productive types grown in cold areas, to get a highly productive, heat-tolerant grain.”
“Understanding this massive genetic diversity within teff opens up a huge possibility to breed new climate-resilient varieties naturally, within a shorter timeframe of 5-10 years, compared with hundreds of years in the wild,” Fadda said.
The grain can withstand temperature extremes from 2°C to 38°C; some can cope with almost 2,000 mm of annual rainfall; others only tolerate 542mm. There are red, brown and white types, each containing varied nutrients and flavors that are used for different dishes.
“No other country growing this crop has this level of genetic diversity, which makes Ethiopia unique,” said Fadda. “This diversity can be used to increase production for local demand, or even for export, despite weather conditions.”
Ethiopia produces over 90 percent of the world’s teff, and as the country of origin, it has the highest teff diversity in the world. In the country, teff production involves about seven million households and covers some 3 million hectares.
Its growing popularity has led to cultivation in Australia, China, India, South Africa and the United States. Source: https://www.eurekalert.org/
The Ethiopian Herald June 25, 2020
