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Matthew Blair, Researcher at Tennessee State University in a Field of Amaranth
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If the popularity of quinoa has taught us anything, it's that people are increasingly open about exploring grains besides the familiar wheat and rice. Now, researchers at Tennessee State University are hoping consumers are ready to give another ancient grain a try: amaranth.
Amaranth was revered by the Aztecs in Mexico. Today in the U.S., it's mostly grown in people's backyards or on research farms, like an experimental field at Tennessee State University.
Some of the amaranth there looks like corn with a colorful, flowery plume on top. Others are more like shrubs. Matthew Blair, an associate professor at TSU, is leading a team of researchers in evaluating dozens of varieties. Amaranth is a grain that thrives in high temperatures, is largely resistant to drought and is seen as a heartier crop than corn. "We all know how fast corn grows in the summertime," Blair says. "Well, amaranth can grow equally fast, or faster."