Principles and Practices of Tef Improvement

The Ethiopian farmers are the “master engineers” of tef in domesticating and nurturing the crop, and ther by rendering it among the precious gifts of Ethiopia to the world. In essence, the tef crop is the product of both “nature and nurture”. Tef, owing to its localized importance, has grossly been labeled as one of the various “orphan or neglected or under-utilized” crops since it has been little subjected to research in the international arena. Recently, however, tef is gainingincreased global popularity especially as “health and performance” food due to its gluten-free and highly nutritious grains. Scientific research on tef in Ethiopia began towards the end of the 1950s and specifically in 1957. Ever since commendable research efforts along with commensurate achievements and advances have been made primarily and chiefly through the domestic efforts. This should not be taken as a very stubborn expression as noteworthy contributions have also been made by the external research institutions, donors and researchers. To this end, the book “Principles and Practices of Tef Improvement” has inculcated the science to the art of tef husbandry. It is worth remarking that this book is inevitably “one of the first of its kind when it comes to tef”, whereas volumes after volumes of books have been published by different authors on the globally important crops such as wheat, maize, sorghum, rice, barley and so on. I would, at this juncture, like to appreciate and congratulate the editors and all the contributors there-in for making the publication of such a comprehensive book on tef a success. The book would undoubtedly serve as an invaluable text book and also as a comprehensive reference material for the academia, research, and other interested readers in the subject areas. Apart from issues that have become a common and widely known public knowledge, all ideas and issues taken from other sources have been adequately acknowledged and cited.