Ethiopia is one of the few places in the world where farmers still grow maslins, the general term for different varieties and species of grain that are sown in the same field, or intercropped. Maslins sustained humans for millennia, possibly predating the rise of agriculture more than 10,000 years ago. These grain mixtures tend to be more resilient to pests and drought, and to lend more complex flavors to breads, beer, and booze.

Worldwide, maslins fell out of favor long ago, replaced nearly everywhere by sprawling, single-grain monoculture—but a small and passionate group of scientists, including Zemede, is hoping to change that. A paper published today in Agronomy for Sustainable Development makes the case for maslins to be revived by farmers around the world, for tastier bread, healthier crops, and more sustainable agriculture. The question is, why is it taking so long?

Source: This Nearly Lost Ancient Grain Tradition Could Be the Future of Farming – Gastro Obscura