The world often gets excited about so-called superfoods – the vegetables and fruit deemed to be highly nourishing
Ethiopian teff is one such example. It is the world’s smallest grain and is used to make injera bread, a staple in the East African region.
But the Ethiopian government is keen to keep prices of teff low for locals, while at the same time maximising the grain’s potential as an export to the affluent tables of the middle classes in the US and Europe.
The BBC’s Jason Boswell reports on this dilemma for Africa Business Report.