, a native Ethiopian grain, has been cultivated there for at least 4,000 years. Its seeds
are smaller than pinheads, and can be easily scattered. Many Ethiopians eat it two to three times a day in injera bread
or, of course, alcohol
(pages 3-4). The grain is gluten-free and is full of essential amino acids, calcium, and other vitamins and minerals. It has a short growing season
and tolerance for marginal soils and drought or flood conditions, but its low comparative yield
optimal sunlight conditions, and labor intensive
harvest may limit the spread of the grain.
posted by Pants!
on Jan 6, 2008 -