Technical Report
 

Yield and Forage Quality of Six Teff Seed Brands as Affected by Seeding Date in the Klamath Basin, 2009

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/technical_reports/b27744558

Descriptions

Attribute NameValues
Creator
Abstract
  • There are times when forage producers desire a quick-growing, high quality annual forage in mid-summer in situations such as: less-than full season irrigation water supply; need for an emergency crop due to crop failure; or forage rotation crop between alfalfa stands. Currently there are few good options in these situations. Teff is a warm-season annual grass that can produce good quality forage during a short, summer time frame, and thus has the potential to be a viable alternative in such situations. Starting in 2003, we have grown teff in quasi-commercial fields and then in small plot research trials at the Klamath Basin Research & Extension Center (KBREC). As we study various management options, it has become clear that ongoing research is needed to understand the optimum crop production requirements for this new crop. Teff (Eragrostis tef [Zucc.], Poaceae) is a C4 annual tropical grass. Teff is traditionally harvested for grain in Ethiopia, where it was first domesticated between 4000–1000 BC. Teff flour is preferred in the production of injera, a major food staple in Ethiopia. Teff is grown on a limited basis for livestock forage in other parts of Africa, India, Australia and South America. In the US, small acreages of teff are grown for grain production and sold to Ethiopian restaurants throughout the country. Teff grain is sold in some grocery stores as well. Since the popular press article describing our early efforts was published (Zenk, 2005), many growers, hay buyers, seed companies, and research/extension faculty at other universities have begun studying, growing, or buying this new crop. A recent follow-up article has documented increased national interest in this crop (Zenk, 2008). While our interest in teff has been primarily as a forage, teff’s traditional use in food has also received renewed interest due to its very low levels of gluten. Approximately 1 million Americans suffer from Celiac disease (gluten sensitivity) and teff may provide a niche for meeting these dietary requirements as a gluten-free food source. For a more detailed discussion about teff’s history, characteristics, and uses, as well as our early experiences and experiments with this new crop, please refer to our 2005 annual report (Roseberg et al., 2006).
Resource Type
Date Issued
Non-Academic Affiliation
Series
Subject
Rights Statement
Publisher
Peer Reviewed
Language

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details Agronomy_Teff_Seeds_2009.pdf 2024-01-19 Public Download