Growers, Millers & Exporters of Teff Grains & Flour

Teff Growers South Africa (Pty) Ltd  is the leading Teff growers in the world. We take care of our crop to ensure the highest quality of Teff grain possible.

With a network of  professional commercial Teff growers we supply the highest quality Teff in the world, keeping up with supply and demand.

Our high quality grain develops and grows under the African sun to the purest Teff in the world. A healthy soil produces healthy crops with no amounts of external inputs and no adverse ecological effects. It contains no biological, physical and chemical properties.

Harvesting at the right time with state of the art machinery, we apply good harvesting methods to be able to maximize grain yield, and minimize grain damage and quality deterioration.

We make use of a network of South African Teff grain growers we carefully select. Only the best growers are retained for future production.

The African Story of injera

Teff is a type of grass, a species of lovegrass which originates from Ethiopia.

High in protein and calcium, and gluten-free, teff is already growing in popularity on the international stage.

Yet as teff is a staple foodstuff in Ethiopia, particularly when turned into a grey flatbread called injera, the country currently has a long-standing ban on exporting the grain, either in its raw form, or after it has been ground into flour.

Instead, entrepreneurial Ethiopian companies can at present only export injera.

  • 01 Dec 2015


    Teff Growers SA - Processing

  • 01 Dec 2015


    Teffgrowers - Production

  • 01 Dec 2015


    Teffgrowers - Storage and Processing

  • 08 Oct 2015


    Injera Recipe (aka Ethiopian Flat Bread) Ingredients: 1.5 Cups Ground Teff (180 g) 2 Cups Water Salt to taste Vegetable Oil, for the skillet Directions: Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter. Stir in the salt, a little at a time, until you can barely detect its taste. Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together. To serve, lay one injera on a plate and ladle your chosen dishes on top. Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.

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+27 51 813 9241

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Marketing Director
+27 82 565 9550

Marketing Manager
+27 83 500 2763

Sourcing & Production Director
+27 82 553 7895

Grain Sourcing
+27 82 5679593

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Vaalbank 295
Vaalbank Suid

29°01'08.31" S 26°17’46.20" E

PO Box 31147
Fichardt Park

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