Genetic Gain in Grain Yield Potential and Associated Traits of Tef

Tef is an ancient crop in Ethiopia and the country is considered to be the center of both origin and diversity for the species (Vavilov 1951). The grain of Teff still provides over two-thirds of the human nutrition in Ethiopia; it is relatively unknown as a food crop elsewhere. Tef grain is gluten free and is a good flour source for segments of the population suffering from gluten intolerance or Celica’s disease (Spaenij-Dekking et al. 2005). It has adaptive characteristics similar to other crops grown by early civilizations. Ecologically it can be cultivated under a wide range of environmental conditions such as on marginal soils under water logged to drought conditions. Beside Tef generally suffers less from biotic stresses compared to most other cereal crops grown in Ethiopia and it contains high levels of proteins and mineral (Seyfu 1993). It can produce a crop in a relative short growing season and will produce both grain for human food and fodder for livestock. The grain is either white or a very deep reddish brown in color. Now a day in the United States Teff grain as being marketed as a health food product or used as forage for livestock (Goerge 1991).