The color and shape of teff are quite similar to that of ragi, however, they are from a different genus of plants. Teff and ragi both have great nutritional value. Africa has been growing teff for centuries. Ethiopians consume about two-thirds of their protein from this source. Ethiopia alone accounts for at least 30% of all farmed land, even though it is grown in India, Australia, and Canada. These days, teff flour is, also used for baked goods such as bread and biscuits as well as pasta, alcoholic beverages, etc.