ICAR-IIRR News Letter – Volume 15 Number 1 2017

Total Page:16

File Type:pdf, Size:1020Kb

ICAR-IIRR News Letter – Volume 15 Number 1 2017 March, 2017March, – January 15 15 Number1 What’s inside Message from Director AICRIP News/ Outcomes Volume: Research highlights Rice Is Life ... ICAR-IIRR in News Rice News Around http://www.drricar.org 2 ICAR-IIRR News Letter – volume 15 number 1 2017 CONTENTS MESSAGE FROM DIRECTOR ................................................. 4 AICRIP NEWS / OUTCOMES ................................................... 6 Recent Rice Variety Released by AICRIP Centre Occupies Large Area in Telangana State ...................................................................................................... 6 AICRIP Centre Rajendranagar Initiates Social Activities ........................................ 7 Farmers’ Training Programme under Tribal Sub Plan ............................................. 8 Karen Community of Andaman & Nicobar Islands Conserve Traditional Rice Varieties .................................................................................................................. 9 IARI Develops Improved Basmati Rice Varieties with Resistance to Bacterial Blight and Blast ............................................................................................................... 10 Recent High Yielding Varieties from APRRI, Maruteru for Intensive Cultivation in Irrigated Wetlands ................................................................................................. 12 New Long Slender Variety, KNM118 (Kunnaram Sannalu) .................................. 16 RESEARCH HIGHLIGHTS : CROP IMPROVEMENT . 17 Marker-Assisted Improvement of Akshayadhan, RPHR1005 and DPR17B for Resistance to Multiple Biotic Stresses .................................................................. 17 Genetic Improvement of Rice for Gall Midge and Bacterial Blight Resistance through Marker Assisted Selection (MAS) ............................................................ 20 Identification of Bacterial Blight Resistant Mutant Lines in the Mutagenized Samba Mashuri (BPT 5204) Population ............................................................................ 22 Biotechnological Intervention for Saving Mushkbudji –A Rice Landrace of Kashmir .............................................................................................................................. 24 Marker Assisted Introgression of Pup1, A Major QTL Associated with Tolerance to Low Soil Phosphorus into Elite Rice Varieties....................................................... 26 A Protocol for Rapid Screening for Seedling Stage Salinity Tolerance in Rice ..... 30 RESEARCH HIGHLIGHTS : CROP PRODUCTION .... 32 Direct Seeded Rice : A Boon for Bihar .................................................................. 32 Two Tier System of Cultivating Field Crops as Relay Cropping in Rice Field – A New Concept to Improve the Livelihood of Resource Poor Farmers .................... 34 Cultural Management Technologies to Enhance Productivity of Rice ................... 35 RESEARCH HIGHLIGHTS : CROP PROTECTION .... 36 Swarming Caterpillar : A Menace to Rice Farmers in Assam................................ 36 3 ICAR-IIRR News Letter – volume 15 number 1 2017 Injection Method : A Novel Inoculation Technique for Evaluation of Neck Blast Resistance in Rice Genotypes .............................................................................. 38 Kernel Smut of Rice : An Emerging Disease in Gangetic Alluvial Zone of West Bengal ................................................................................................................... 40 Interception of Rice Blackbug, Scotinophara lurida Burmeister – An Emerging Pest of Rice at TRRI, Aduthurai Farm ........................................................................... 41 Development of Electrospun Nanofiber Sex Pheromone for Yellow Stem Borer, Scirpophaga incertulas in Rice .............................................................................. 43 RESEARCH HIGHLIGHTS : TRANSFER OF TECHNOLOGY ................................................................................................ 45 Spread of Medium Slender Variety GAR-13 in Gujarat ......................................... 45 Adoption of New ‘PR’ Varieties Pay Rich Dividends to Punjab and India ............. 47 In-situ Conservation of Mushkbudji – A Scented Rice of Kashmir: Way Towards Socio-Economic Development of Farmers ............................................................ 49 Mobile Agri Clinic as an Extension Method ........................................................... 52 Impact of Front Line Demonstrations of Rice in Farmers’ Fields in Kangra District of Himachal Pradesh ............................................................................................. 54 ICAR-IIRR IN NEWS ............................................................... 56 Institutional Activities ............................................................................................. 56 Training Programmes, Workshops and Meetings ................................................. 58 Outreach Programmes .......................................................................................... 62 Distinguished Visitors ............................................................................................ 64 Staff Achievements / Activities .............................................................................. 66 RICE NEWS AROUND ........................................................... 67 Record Rice Production ........................................................................................ 67 Cheruvayal Raman – A Legendary Conserver of Wayanad Rice Germplasm ...... 67 Rice premix fortified with iron ................................................................................ 67 CRISPR-Cas: The new breeding technology ........................................................ 67 Low methane emitting rice .................................................................................... 67 Over expression of AmRosea1 Gene Confers Drought and Salt Tolerance in Rice .............................................................................................................................. 68 How to get rid of Arsenic in rice ............................................................................ 68 Spiders – Largest group of predators: ................................................................... 68 Satellite based monitoring of Rice ......................................................................... 68 4 ICAR-IIRR News Letter – volume 15 number 1 2017 M MESSAGE FROM DIRECTOR E S We are happy to increasing incidence of know that, second pests and diseases and S advance estimate for other abiotic stresses 2016-17, estimated the due to a rapidly A total food grain changing climate, rapidly production in the country declining water, soil and G to a new record level of land resources. 271.98 million tonnes and As per the E rice production also to a second advance new high of 108.86 estimate, this year the million tonnes. This record production is year’s rice production is achieved not only in rice, higher by 2.21 million but also in wheat, coarse tonnes than previous cereals, maize, pulses F record production of (Tur and Gram) and 106.65 million tonnes oilseeds. Though we are R during 2013-14. This has disproving Malthusian been largely due to theory by achieving new O cultivation of high yielding heights in production varieties and hybrids as with limited resources, M well as adoption of but with improved improved crop technologies. Now it is management practices high time to think about developed by the rice nutritional security in scientific workers of the addition to food security country coupled with favourable monsoon. and need to concentrate more on nutritional D The hybrid rice technology contributed security in rice specifically for increasing zinc, towards an additional 4-5 million tonnes to the iron and vitamin A. total rice production in the country and there is Targeting nutritional security of the I a vast scope for increased adoption of this nation, ICAR-IIRR has been coordinating technology by the farming community in Consortia Research Platform (CRP) on R future.However, despite these achievements, Biofortification, since 2014-15, encompassing we still need to rice, wheat, maize, E produce an Now, it is high time to think sorghum and other additional 1.5-2 millets in C million tonnes of about nutritional security in collaboration with rice every year to addition to food security and National Institute of meet the target of need to concentrate more on Nutrition (NIN) and T producing 130 National Institute of million tonnes by nutritional security in rice Animal Nutrition O 2025. This has to specifically for increasing zinc, and Physiology be achieved in the iron and vitamin A. (NIANP). R context of Significant strides Back to Index 5 ICAR-IIRR News Letter – volume 15 number 1 2017 have been made in the development of production and protection technologies to M biofortified varieties in rice, wheat, maize and achieve higher yields with lesser inputs. pearl millet, which are released and/or being Further the flagship schemes such as CRP- E evaluated under AICRP network. In-vitro Biofortification, CRP-Agrobiodiversity, CRP- Bioavailability studies identified, DRR Dhan 45 Molecular Breeding, CRP-Hybrid Technology S with 50% increased intestinal absorption of and NICRA have also entered in their next zinc and two maize genotypes with β carotene phase, which will aid in achieving food and S (100g) meeting
Recommended publications
  • Specifications Guide Global Rice Latest Update: February 2021
    Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008.
    [Show full text]
  • Traditional Rice Varieties of Tamil Nadu : a Source Book
    TRADITIONAL RICE VARIETIES OF TAMIL NADU - A SOURCE BOOK THE CENTRE FOR INDIAN KNOWLEDGE Since 1995, Centre for Indian Knowledge Namma Nellu is an initiative of Centre for Indian SYSTEMS Systems has been working towards Knowledge Systems to conserve indigenous enhancing livelihood security of small rice varieties in Tamil Nadu. The objectives of (CIKS) and marginal farmers in Tamil Nadu. Namma Nellu initiative are planting and replanting Our programmes in the areas of organic the varieties year after year in two locations for agriculture, biodiversity conservation and conservation purposes, conducting researches has been involved in work relating to various Vrkshayurveda (the ancient Indian plant to understand the characteristics of traditional aspects of Traditional Rice Varieties (TRV) since science) have helped farmers go organic in the formation of the organization in 1995. The varieties, initiating dialogues on the importance a sustainable, effective and profitable way. work started initially with the realization that of Agro biodiversity on society and ecology these varieties were important for sustainable Drawing from and building on indigenous and multiplying seeds to offer for large scale agriculture practices since they provide a range knowledge and practices, we develop production of traditional rice varieties. of seeds which are suited to various ecosystems, farming solutions relevant to the present soil types and in many cases have the resistance day context. Our activities include research, to various pests, diseases, drought and floods. Several individuals, associations, communities, During the last 25 years the work has progressed extension work and promoting farmer educational institutions, families and organisations extensively as well as deeply and it currently producer organizations.
    [Show full text]
  • Rice: Bioactive Compounds and Their Health Benefits
    The Pharma Innovation Journal 2021; 10(5): 845-853 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Rice: Bioactive compounds and their health benefits TPI 2021; 10(5): 845-853 © 2021 TPI www.thepharmajournal.com Arsha RS, Prasad Rasane and Jyoti Singh Received: 22-03-2021 Accepted: 24-04-2021 Abstract Arsha RS Rice is the primary source of calories in many developing countries, and about 60% of the world's Department of Food Technology population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, and Nutrition, School of protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is Agriculture, Lovely Professional cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice University, Phagwara, Punjab, varieties are available with reddish, purple or even blackish colour. Various extraction methods are used India for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction Prasad Rasane method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), Department of Food Technology solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), and Nutrition, School of subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction Agriculture, Lovely Professional (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE))
    [Show full text]
  • Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
    Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study Ya-Jane Wang,1,2 Linfeng Wang,1 Donya Shephard,1 Fudong Wang,1 and James Patindol1 ABSTRACT Cereal Chem. 79(3):383–386 The objective of this study was to compare the structure and properties perature and enthalpy compared with flours from the whole or the broken of flours and starches from whole, broken, and yellowed rice kernels that rice kernels. However, all starches showed similar pasting, gelling, thermal were broken or discolored in the laboratory. Physicochemical properties properties, and X-ray diffraction patterns, and no structural differences including pasting, gelling, thermal properties, and X-ray diffraction patterns could be detected among different starches by HPSEC and HPAEC-PAD. were determined. Structure was elucidated using high-performance size- α-Amylase may be responsible for the decreased amylopectin fraction, exclusion chromatography (HPSEC) and high-performance anion-exchange decreased apparent amylose content, and increased amounts of low molecular chromatography with pulsed amperometric detection (HPAEC-PAD). The weight saccharides in the yellowed rice flour. The increased amount of yellowed rice kernels contained a slightly higher protein content and reducing sugars from starch hydrolysis promoted the interaction between produced a significantly lower starch yield than did the whole or broken starch and protein. The alkaline-soluble fraction during starch isolation is rice kernels. Flour from the yellowed rice kernels had a significantly presumed to contribute to the difference in pasting, gelling, and thermal higher pasting temperature, higher Brabender viscosities, increased damaged properties among whole, broken, and yellowed rice flours.
    [Show full text]
  • Grain Quality of Australian Wild Rice (Compared to Domesticated Rice)
    Grain quality of Australian wild rice (compared to domesticated rice) Tiparat Tikapunya MSc of Food Science and Technology A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2017 Queensland Alliance for Agriculture and Food Innovation Abstract Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated. Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice.
    [Show full text]
  • A City-Retail Outlet Inventory of Processed Dairy and Grain Foods: Evidence from Mali
    A city-retail outlet inventory of processed dairy and grain foods: Evidence from Mali Veronique Theriault, Amidou Assima, Ryan Vroegindewey, and Naman Keita AAEA, July 31, 2017 Motivation • Urban consumers are shifting away from traditional staples and moving toward processed rice and wheat-based products (Hollinger and Staatz 2015). • Income increases are associated with growth in foods with high- income elasticities of demand (Zhou and Staatz 2016). • Processed foods can play a central role in diet transformation (Tschirley et al. 2015) and retailing modernization (Reardon et al. 2015). Objectives • Examine the general trends in terms of diversity, availability, and prevalence of imports of processed grain and dairy products. Couscous Rice • Analyze key characteristics of processed grain and dairy products, including branding, packaging, labeling, primary ingredients, and pricing. Sterilized milk Sweetened condensed milk Processed food product • “a retail item derived from a covered commodity that has undergone specific processing resulting in a change in the character of the covered commodity, or that has been combined with at least one other covered commodity or other substantive food component” (USDA 2017; 7 CFR § 65.220). Methods • Cities • Bamako, Sikasso, Kayes, and Segou • Neighborhoods Using tablets for data collection • Low, medium, and high-income • Retail outlets Product information • Grocery stores, traditional shops, neighborhood markets, central markets, and supermarkets. Retail outlet General trends Processed dairy and grain products Diversity of products • 4,000 processed dairy and cereal food items observed in 100 retail outlets. • A total of 36 and 15 different processed cereal and dairy product types = high repetition of products across retail outlets. • Coexistence of modernity with tradition, but traditional products account for very few observations.
    [Show full text]
  • FICHE 23 White Broken Rice
    SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 WHITE BROKEN RICE RICE CULTIVATED IN CAMARGUE – ORIGIN FRANCE Product available in : - Organic Culture (ECOCERT Certification) - Reasoned Culture ORYZA SATIVA Rice issued from non GMO seeds Reference : 23 The 12/11/13 CHARACTERISTICS BEFORE COOKING Length = 1 to 6 mm CLASSIFICATION : Width = 1 to 1.5 mm COLOUR : White Typical rice without additive or any other ODOUR : flavour ASPECT : Fluid COOKING 8 Minutes cooking, +/ - 1 min TIME : for 2 persons : 125 g uncooked rice in 1 l salty boiling water WATER 246 g of cooked rice for 100 g uncooked : ABSORPTION rice CHARACTERISTICS AFTER COOKING COLOUR : Shiny white ODOUR : White rice odour TASTE : Light Cream taste ASPECT : Open breaks, squat TEXTURE : Homogeneous, pasty, creamy. NUTRITION CLAIMS (Regulation EC 41/2009 and Regulation EC 1924/2006) - Gluten free - Very low sodium p. 1/3 Siège administratif : Mas du grand Mollégès – Route de Port Saint Louis – 13200 ARLES - FRANCE Tél : 33-0490963647 Fax : 33-0490930707 E-mail : [email protected] SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 NUTRITION AND ENERGY PROPERTIES average in 100 g uncooked rice 357 kcal PROTEIN : 6.0 g sodium : 2.2 mg ENERGY : 1493 kJ FIBER : 0.6 g selenium : 7.5 µg FAT TOTAL : 0.4 g ASHES : 0.3 g vitamin E : 0.04 mg saturated : 0.1 g magnesium : 26 mg thiamin : 0.04 mg mono - : 0.15 g phosphorus : 76 mg riboflavin : 0.01 mg unsaturated poly unsaturated : 0.15 g potassium : 72 mg niacin : 0.13 mg CARBOHYDRATE : 80.2 g calcium : 11 mg pantothenic ac : 0.45 mg starch : 80.0 g iron : 0.4 mg Pyridoxin : 0.03 mg sugar : 0.2 g zinc : 1.8 mg folate : 1.3 µg MICROBIOLOGICAL PROPERTIES by g of uncooked rice TOTAL PLATE COUNT : ≤ 1 000 000 YEASTS : ≤ 10 000 COLIFORMS : ≤ 50 000 MOULDS : ≤ 10 000 CLOSTRIDIUM PERFRINGENS : ≤ 10 ESCHERICHIA COLI : ≤ 100 STAPHYLOCOCCUS AUREUS : ≤ 10 BACILLUS CEREUS : ≤ 100 LISTERIA MONOCYTOGENES : free in 25 g SALMONELLA SPP.
    [Show full text]
  • Assessment of Antioxidant Potential of Lutein, a Retinol Equivalent Carotenoid in Medicinal Landrace of Rice ‘Kavuni’
    Journal of Pharmaceutical Research International 32(38): 39-46, 2020; Article no.JPRI.63773 ISSN: 2456-9119 (Past name: British Journal of Pharmaceutical Research, Past ISSN: 2231-2919, NLM ID: 101631759) Assessment of Antioxidant Potential of Lutein, a Retinol Equivalent Carotenoid in Medicinal Landrace of Rice ‘Kavuni’ Suvarna Rani Chimmili1*, C. R. Ananda Kumar2, G. Subashini2, M. Raveendran3, S. Robin2, G. Padmavathi1, J. Aravind Kumar1, B. Jyothi1, B. Divya1,2, K. Sruthi1 and L. V. Subba Rao1 1Department of Plant Breeding, ICAR -Indian Institute of Rice Research, Rajendranagar, Hyderabad, 500 030, India. 2Department of Rice, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore 641 003, India. 3Department of Plant Biotechnology, Centre for Plant Molecular Biology & Biotechnology, Tamil Nadu Agricultural University, Coimbatore 641 003, India. Authors’ contributions This work was carried out in collaboration among all authors. Author SRC designed the study, performed the statistical analysis, wrote the protocol and wrote the draft of the manuscript. Authors CRAK, SR and MR conceptualized the study. Authors LVSR, GP, JAK, BJ, BD and KS managed the literature searches and editing. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JPRI/2020/v32i3831011 Editor(s): (1) Dr. Syed A. A. Rizvi, Nova Southeastern University, USA. Reviewers: (1) Rukhshan Khurshid, Shalamar Medical and Dental College, Pakistan. (2) Shatha Abdul Wadood Al-Shammaree, University of Baghdad, Iraq. Complete Peer review History: http://www.sdiarticle4.com/review-history/63773 Received 10 October 2020 Original Research Article Accepted 14 December 2020 Published 01 January 2021 ABSTRACT Background: Indigenous traditional coloured rices are rich in dietary fibre, resistant starch, minerals, bioactive compounds and antioxidants like anthocyanins, luteins and phenols.
    [Show full text]
  • ITS Impex Ltd. Switzerland 7000 CHUR
    ITS Impex Ltd. Switzerland ITS GROUPE 7000 CHUR Tel: ++41 81 356 70 14, Fax: ++41 81 356 70 15 E-Mail: [email protected] Product list & Specification for Export Market 1. VIETNAM RICE CODE Product Spezifikation Picture FOB PRICE Name VTE-LW- LONG White Long Grain Rice 5% broken 1001.1305 GRAIN Broken: 5.0% max Moisture: 14% max Damaged kernels: 1% max Yellow kernels: 0.5% max Foreign matters: 0.1% max Paddy kernels: 15 seeds/KG max Chalky kernels: 8.0% max Immature kernels: 0.2% max Glutinous rice: 1% max Red kernels: 2% max Milling degree: Well milled and polished VET-LW- LONG White Long Grain Rice 10% broken 1001.1310 GRAIN Broken: 10.0% max Moisture: 14% max Damaged kernels: 1.25% max Yellow kernels: 1.0% max Foreign matters: 0.2% max Paddy kernels: 20 seeds/KG max Chalky kernels: 8.0% max Immature kernels: 0.2% max Red kernels: 2% max Milling degree: Well milled and polished VET-LW- LONG White Long Grain Rice 15% broken 1001.1315 GRAIN Broken: 15.0% max Moisture: 14% max Damaged kernels: 1.50% max Yellow kernels: 1.25% max Foreign matters: 0.2% max ITS Impex Ltd. Switzerland ITS GROUPE 7000 CHUR Tel: ++41 81 356 70 14, Fax: ++41 81 356 70 15 E-Mail: [email protected] Product list & Specification for Export Market Paddy kernels: 25 seeds/KG max Chalky kernels: 8.0% max Immature kernels: 0.3% max Red kernels: 2% max Milling degree: Well milled and polished VET-LW-25 LONG White Long Grain Rice 25% broken GRAIN Broken: 25.0% max Moisture: 14.5% max Damaged kernels: 2.0% max Yellow kernels: 1.50% max Foreign matters: 0.5% max Paddy kernels: 30 seeds/KG max Chalky kernels: 8.0% max Immature kernels: 1.50% max Red kernels: 3.5% max Milling degree: Well milled and polished VET-LG 100 LONG White rice 100% Broken GRAIN VET-SW-5 SHORT Moisture: max.
    [Show full text]
  • Degruyter Revac Revac-2021-0137 272..292 ++
    Reviews in Analytical Chemistry 2021; 40: 272–292 Review Article Vinita Ramtekey*, Susmita Cherukuri, Kaushalkumar Gunvantray Modha, Ashutosh Kumar*, Udaya Bhaskar Kethineni, Govind Pal, Arvind Nath Singh, and Sanjay Kumar Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars https://doi.org/10.1515/revac-2021-0137 crop and deposits during seed maturation. So far, litera- received December 31, 2020; accepted May 30, 2021 ture has been focused on reporting about aromatic com- Abstract: Rice is the main staple food after wheat for pounds in rice but its extraction, characterization, and fi more than half of the world’s population in Asia. Apart quanti cation using analytical techniques are limited. from carbohydrate source, rice is gaining significant Hence, in the present review, extraction, characterization, - interest in terms of functional foods owing to the presence and application of aromatic compound have been eluci of aromatic compounds that impart health benefits by dated. These VACs can give a new way to food processing fl - lowering glycemic index and rich availability of dietary and beverage industry as bio avor and bioaroma com fibers. The demand for aromatic rice especially basmati pounds that enhance value addition of beverages, food, - rice is expanding in local and global markets as aroma is and fermented products such as gluten free rice breads. considered as the best quality and desirable trait among Furthermore, owing to their nutritional values these VACs fi consumers. There are more than 500 volatile aromatic com- can be used in bioforti cation that ultimately addresses the pounds (VACs) vouched for excellent aroma and flavor in food nutrition security.
    [Show full text]
  • The Art of Naming Traditional Rice Varieties and Landraces by Ancient Tamils
    Full-length paper Asian Agri-History Vol. 18, No. 1, 2014 (5–21) 5 The Art of Naming Traditional Rice Varieties and Landraces by Ancient Tamils A Sathya Centre for Advanced Research in Environment (CARE), School of Civil Engineering, SASTRA University, Thanjavur 613402, Tamil Nadu, India (email: [email protected]) Abstract South Indian history is interwoven with rice. Rice is the essential component of food, festival, occupation, birth, and death of every single citizen of Tamil Nadu, as elsewhere in India. Especially in Tamil Nadu, the Cauvery river basin had been renowned as ‘Rice Granary of South India’. There had been approximately 400 varieties of rice in vogue since Kingdoms’ Era. An effort has been made to collect names of traditional rice varieties that are still extant and those that had been then household varieties of ancient Tamils. The names had been collected from sources like inscriptions, textual records, literature, personal communications, poems, semi-structured interviews, and oral sayings. The meticulous transliteration efforts have enabled us to understand and appreciate the criteria of naming the traditional varieties of rice primarily on morphological traits of whole plant or infl orescence or grain. The varieties had been clearly distinguished and given names with color, shape, size, and appearance, either as an individual trait or in combination with other characters. This article corroborates the phenomenon of naming of traditional rice by ancient Tamils with the art of naming elsewhere in India as cited in Ayurvedic treatises by Susruta, Taittiriya Samhita of the Black Yajurveda, Paninni’s Astadhyayi, and Ramayana. The art of naming is also compared for a range of crops including rice of Lao PDR, enset of Ethiopia, rice of Gambia, etc.
    [Show full text]
  • Red Rices – Past, Present, and Future
    Red Rices – Past, Present, and Future Uma Ahuja 1, SC Ahuja 1, Narender Chaudhary 2, and Rashmi Thakrar 3 1. Chaudhary Charan Singh Haryana Agricultural University (CCSHAU), Rice Research Station, Kaul 136 021, Kaithal, Haryana, India ( email: [email protected] ) 2. Department of Genetics, College of Basic Sciences, CCSHAU, Hisar 125 004, Haryana, India 3. c/o Tilda Riceland Pvt. Ltd., PO Box 33, Kurukshetra 132 118, Haryana, India Abstract Rices with a red bran layer are called red rices. This paper briefly reviews the history, definition, and types of red rices; the uses of red rices as food and medicine, and their role in cultural and religious ceremonies; the varieties of red rices, areas of cultivation, and their use in breeding programs for the improvement of cultivated varieties; and finally the revival of interest in red rices in recent times. Susruta (c. 400 BC), Charaka (c. 700 BC), and Vagbhata (c. 700 AD), the well-known vriddha trayi (Trio of Elders) of Ayurveda, considered red rice (rakta shali) the best among the shali varieties of rice. Red rices were highly valued as they had the power to redress the imbalance in the tridosha (the cornerstone of Ayurvedic medicine is the concept of doshas or the biological humors. The doshas are the basic operating principles that govern the psychobiological aspect of the body. The three doshas – the vata , the pitta , and the kapha – are collectively called the tridosha) . In recent times, interest in red rices has been revived because of the presence of antioxidants. The paper also discusses their revival in India and Japan due to the high mineral, iron, and antioxidant contents, which make these rices an ideal health food.
    [Show full text]