How To Grow The Gluten-Free Grain Fonio

Gluten-free foods are in high demand, and ancient grains are leading the way with buckwheat, teff, quinoa, and amaranth becoming mainstream. But have you heard of fonio? The fonio plant is an African heritage grain and one of the oldest cultivated crops in the world.

Fonio, an ancient cereal grain, has been grown in West Africa for thousands of years. Early evidence indicates it was in cultivation 5,000 years ago. It has been found in ancient Egyptian tombs and other antiquity sites. Fonio was once reserved for royalty and nobility. Traditionally, fonio served a purpose during Ramadan and in celebrations like weddings.

Fonio seeds are also known as “acha,” “fundi,” and “hungry rice.” Fonio is a whole grain, meaning it has the bran attached, making it high in fiber. There is both white fonio and black fonio. White fonio is the most commonly grown. Digitaria exilis is the plant’s scientific moniker, and it is an annual millet grown for its seed. In Africa, growing fonio is ideal because it is suited to poor, rocky or sandy soils where other cereal grains would not thrive. The time from seed to maturity is 6 weeks to 2 months, much quicker and earlier than other grains.

The early maturity is just one of the fonio seed benefits. As a food, fonio is high in protein, amino acids, and micro-nutrients. Fonio contains iron, zinc, and B vitamins. It’s gluten free and has a low glycemic index, making it ideal for diabetics.

It is primarily grown by small crop farmers, who rely upon the income from this food surging in popularity. Some of the benefits that fonio is known for are:

Fonio grows 20 inches (50 cm) high with a panicle of seeds 6 inches (15 cm) long. Fonio is not cold hardy and requires temperatures of at least 77 F (25 C) to