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Teff (teff). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Teff (teff), Eragrostis tef. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Teff (Eragrostis tef)

Family: Cereals (Poaceae)

Origin: Teff originates from Ethiopia and is one of the oldest cultivated cultures in Africa. It has been used as a food product for over 5000 years.

Area: Teff is cultivated in Ethiopia and other regions of East Africa, as well as parts of India, Australia and North America.

Chemical composition: Teff is high in protein, carbohydrates, fiber and other nutrients, including vitamins and minerals. In addition, it contains many amino acids, including lysine, which is usually deficient in cereals.

Economic value: Teff is used to prepare a variety of dishes, including bread, cereals, soups, and desserts. Teff is also used to make beer and other alcoholic beverages. It can also be used as livestock feed. Nowadays, teff is gaining popularity as a nutritious and healthy food, especially in vegetarian and gluten-free diets.

Legends and myths: The legends and myths associated with teff belong to the culture of the peoples of Ethiopia and neighboring countries of East Africa. According to one of the Ethiopian legends, teff was the first grain that God gave to people. He brought it to Adam and Eve in Paradise so that they would have enough food, and since then it has become an integral part of Ethiopian culture and cuisine. In the culture of the peoples of Ethiopia and neighboring countries, teff is considered a symbol of health and longevity. It is rich in nutrients such as protein, iron, calcium, and B vitamins and is considered one of the most nutritious grains on earth. In addition, teff is gluten-free and may be safe for people with celiac disease or gluten intolerance. The tef is also an important symbol of Ethiopia's national identity. Its grains are used in traditional dishes such as injera (a type of sourdough) and dulu (mixture of teff with butter and honey), as well as in national drinks such as tella (a teff-based drink) and areke (traditional Ethiopian liquor). Ethiopia also hosts annual tef festivals where people come together to celebrate this important cultural and culinary symbol.

Teff (teff), Eragrostis tef. Description, illustrations of the plant

Teff (teff), Eragrostis tef. Methods of application, origin of the plant, range, botanical description, cultivation

Teff (teff) is the main grain crop in Ethiopia, occupying about 30% of arable land in this country. In other African countries, it is grown as a forage crop. The main local food product - cakes (ynjera) is prepared from the ground tef grain. Bread is baked from a mixture of wheat flour and teff (40%). The grain has a valuable healing property - it restores the composition of the blood, which is explained by the high content of iron in it (2,4-4,8 times more than in wheat).

The composition of the grain includes: 69,0-74,0% carbohydrates, 6,0-9,0% protein, 2,2-3,5% fat and 2,4% ash substances. Green mass and straw are good animal feed. The yield of teff grain is low - from 0,3 to 1,9 t/ha.

Teff - Eragrostis tefTeff belongs to the genus Eragrostis. The only grain cultivated species is Eragrostis tef Trotter (syn. E. abyssinica Link). Place of origin - Ethiopia.

Teff is an annual, herbaceous, low-stemmed (40-80 cm), strongly bushy, self-pollinating cereal plant, with a long loose, drooping, strongly grained panicle. The grains are white (white teff) or reddish-brown (red teff), very small, membranous. The mass of 1000 grains is about 0,3 g.

The culture is alpine, especially red teff, the crops of which rise to the mountains up to a height of 2500 m above sea level. sea ​​and even higher. White teff is cultivated mainly at an altitude of 1700-2000 m. The air temperature in the mountains is low (16-18 ° C), but quite sufficient for the growth and development of plants.

In the early growth period, tefu needs a good supply of moisture. As soon as the rains stop at this time, the growth of plants also stops, which is associated with the superficial location of the root system. Early maturing varieties need at least three or more heavy rains during the growing season. On the other hand, compared to some cereals, teff is fairly drought tolerant.

It is believed that teff can be cultivated on any type of soil. It is suitable for not too fast drying, well-drained, permeable red and black heavy loams. Soil requirements depend on the biological characteristics of the varieties. Late-ripening varieties adapt better to heavy soils with good water-holding capacity. Since white teff is more demanding on soils, it precedes red teff in fruiting.

Experiments have shown that higher yields of white teff are obtained on light gray soils. Under these conditions, late sowing dates have an advantage over early ones. Sandy soils are unproductive due to lack of moisture and shortening of the growing season of the crop. However, highly fertile heavy loams can also be unfavorable for teff due to the strong lodging of plants. Farm plots under teff, as a rule, are small - 0,20-0,25 ha.

Cultivation is often permanent. The soil is plowed finely, 3-5 times at intervals of 2-3 weeks.

Late-ripening varieties (4-5 months) are sown from May to early August, early-ripening (2-3 months) - in August - September. Sowing manual, broadcast, norm 20-22 kg/ha. After sowing, furrows are made for water runoff with a depth of 20-30 cm at a distance of 4-12 m, along them flax, mustard, and coriander are sown on the slopes to prevent water erosion. Leaving consists in 2-3 early weedings.

Harvesting is carried out by hand before full ripeness, as the seeds are easily shed when the panicles become grayish. Cut plants are tied into sheaves and left to lie in the field for ripening and drying, then they are collected in shocks, transported and threshed.

Authors: Baranov V.D., Ustimenko G.V.

Teff (teff), Eragrostis tef. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Reducing blood sugar levels: Teff contains high levels of fiber, which helps lower blood sugar levels. To do this, it is recommended to use teff in the form of porridge or bread.
• Improving digestion: teff contains soluble fiber, which helps improve digestion and reduce constipation. To do this, it is recommended to use teff in the form of porridge or add it to dishes.
• Anemia treatment: teff contains high levels of iron and folic acid, making it useful for treating anemia. It is recommended to consume teff in the form of porridge or bread.
• Help in losing weight: Teff is low in calories and high in fiber, making it beneficial for those looking to lose weight. It is recommended to eat teff in the form of porridge or add it to dishes.
• Bone strengthening: Teff contains high levels of calcium, which makes it useful for strengthening bones. It is recommended to consume teff in the form of porridge or bread.

Cosmetology:

• Rejuvenating face mask: mix teff with honey and some water to make a paste. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask helps improve skin texture and rejuvenate it.
• Strengthening hair mask: mix teff with vegetable oil and use as a regular hair mask. Leave on hair for 30-60 minutes, then wash your hair. This mask helps to strengthen the hair and improve its texture.
• Moisturizing Body Scrub: mix teff with cocoa butter and sugar. Massage the skin of the body in circular motions, then rinse with water. This scrub helps to remove dead skin cells and hydrate the skin.
• Nourishing hand cream: mix teff with shea butter and a little honey. Apply to hands and massage until completely absorbed. This cream helps to moisturize and nourish the skin of the hands, making it soft and smooth.
• Body Cleansing Gel: mix teff with a little water to make a thick paste. Apply to the skin of the body and massage in circular motions, then rinse with water. This gel helps cleanse the skin of impurities and improve its texture.

Attention! Before use, consult with a specialist!

Teff (teff), Eragrostis tef. Tips for growing, harvesting and storing

Teff (Eragrostis tef) is one of the most valuable cereal crops growing in Ethiopia. It has a high nutritional value, contains many useful substances, including iron, calcium and protein.

Tips for growing, harvesting and storing teff:

Cultivation:

• Teff prefers a sunny location with good drainage capacity of the soil.
• The soil should be fertile and light, and also have a good pH level.
• Teff seeds should be planted at a depth of 1-2 cm and the distance between them should be at least 10 cm.
• Water your plants regularly during dry weather to keep the soil moist.
• Feed your plants regularly with a cereal fertilizer.
• Remove weeds and other plants competing for nutrients.
• Prune your plants regularly to keep their shape and encourage growth.
• Harvest plants when the grains are ripe.

Workpiece:

• Harvest mature grains and collect leaves and stems separately.
• Teff grains can be used for cooking or ground into flour for bread and other products.
• Leaves and stems can be used to feed livestock.

Storage:

• Dry teff grains should be stored in a cool and dry place.
• Teff flour should be stored in an airtight container in a cool and dry place.
• Leaves and stems can be dried and stored in a cool and dry place until use.

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