3050

Boosting the Superiority of Tef Super-Food

Saranga Yehoshua, HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences, Plant Sciences and Genetics

Boosting the Superiority of Tef Super-Food Worldwide 

 

Category

Agriculture

Keywords

Eragrostis tef, Ethiopia, Super-food, breeding

Current development stage

General list: TRL1 Basic Principles Observed             

Collaboration Opportunity

Sponsored Research with an option to License Research Results

 

Background
Tef (Eragrostis tef) is the staple cereal in Ethiopia and other countries in the Horn of Africa. Tef is gaining popularity in many countries due to its nutritional content: it is a well-balanced essential amino acids grain, gluten-free and has a high concentration of protein.

 

Tef experiment in Israel, 2019

 

Our Innovation
Building on our genetically characterized large collection (ca. 250) of diverse tef lines, we propose (i) to explore the natural variation in grain protein content and amino acid composition, (ii) dissect the genetic control of tef quality, and (iii) characterize the effects of environment and management on tef quality. This will provide a basis for selecting (from our collection) and breeding new tef cultivars with high protein content and optimal amino acids composition. This will boost the superiority of tef as a high quality gluten-free super-food and facilitate its worldwide consumption.

Opportunity
We are seeking partners to further fund research and breeding towards the commercialization of high quality tef varieties for health food markets.

 

Contact for more information:

Ilya Pittel
VP, BD AGTECH, FOODTECH, VETERINARY & ENVIRONMENT
+972-2-6586693
Contact ME: