Production of Hybrid Rice Seeds Using Environment Sensitive
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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
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. -
2015 Top 100 Founders Whether It’S in Plant Breeding Or Business, Policy Or Marketing, Sales Or Education, Leadership in the Seed Industry Takes Many Forms
FOUNDERS SERIES PART 6 OF 6 2015 Top 100 Founders Whether it’s in plant breeding or business, policy or marketing, sales or education, leadership in the seed industry takes many forms. Meet the most transformational men and women in the seed industry during the past 100 years. From all across the globe, they shape your world. THESE ARE THE individuals his first batch of okra seeds research stations and farmers’ fields of Mexico that Borlaug who have provided leadership to his neighbors, his com- developed successive generations of wheat varieties with broad during trying times, insight to pany contracts with more and stable disease resistance, broad adaptation to growing con- complex issues, and a com- than 100,000 growers. Since ditions across many degrees of latitude and with exceedingly mitment to something larger then, seed distribution in India high yield potential. These new wheat varieties and improved than self. has grown 40-fold. In 1998, crop management practices transformed agricultural produc- The 100 founders of the he received the World Food tion in Mexico during the 1940s and 1950s and later in Asia and seed industry that we’ve Prize award and invested that Latin America, sparking the Green Revolution. Because of his chosen to represent the money into research pro- achievements and efforts to prevent hunger, famine and misery dramatic changes during the grams for hybrid rice varieties. around the world, it is said that Borlaug has saved more lives past century have all left a than any other person who has ever lived. tremendous mark — be it in Henry Beachell plant breeding, technology, Creator of IR8 Rice Kent Bradford business or the policy arena — Today, most of the rice Launched the Seed Biotechnology Center that impacts the seed indus- grown in the world comes Through workshops and courses, the try. -
Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza Sativa L.)
Hindawi Journal of Food Quality Volume 2020, Article ID 4350274, 9 pages https://doi.org/10.1155/2020/4350274 Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) Lyda Chin, Nantawan Therdthai , and Wannasawat Ratphitagsanti Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, #ailand Correspondence should be addressed to Nantawan erdthai; [email protected] Received 9 October 2019; Revised 8 August 2020; Accepted 13 August 2020; Published 28 August 2020 Academic Editor: Mar´ıa B. Pe´rez-Gago Copyright © 2020 Lyda Chin et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. is study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). e texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). e total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. -
Catlog 2020.Cdr
www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe. -
Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. -
Authentic Indian Basmati & Non-Basmati Rice
Authentic Indian Basmati & Non-Basmati Rice N A H R I S I R C K E M E E I L R L H S S e company information Nature of Business : Manufacturer, Processor & Exporter l I Year of Establishment : 1998 Products : Basmati & Non Basmati Rice f Factory Address : Taraori - 132116, District - Karnal, Haryana (India) Production Line : 03 (Automatic) o Production Capacity : 5,000 Metric Tons Monthly r No. of Warehouse : 05 Warehouse Capacity : 25,000 Metric Tons p Annual Turnover : Rs. 125 Crore or US$ 15 million Approx. Export Percentage : 70-80% y : Europe, USA, Australia, Iraq, Saudi Arabia, Oman, Main Overseas Market Yemen, Jordan, Lebanon, Egypt, Bahrain, Syria, n Russia, UAE : a Nearest Port Mundra Port, Gujarat (India) Ownership Type : Partnership p PAN : ABPFS2316B DGFT / IE Code : 3310001156 m GST No. : 06ABPFS2316B1ZG REX No. : INREX3310001156DG033 o USFDA No. : 16865402970 c n prepared with the use o of healthy as well as i natural paddy, we bring t forth a quality range a of Basmati Rice such as 1121 Long Grain Basmati Rice, Long Basmati Rice and Non Basmati Rice. At m our advanced production units, these products are thoroughly processed using hygienic techniques r that ensure to their optimum quality in terms of I freshness, nutritional value and purity. Further, f our production experts incorporate sound quality control measures in the process of manufacturing n so as to come up with an impeccable range of rice. o c y t i l a u q e We are strengthened by a state of the art r infrastructural setup which covers a large area of space. -
Success Stories
Success Stories: Wheat: Unnat PBW343 has been developed by PAU, Ludhiana through marker assisted backcross breeding by pyramiding two leaf rust and two stripe rust resistance genes Lr76-Yr70/Lr37-Yr17. Lr37- Yr17 along with a linked stem rust resistance gene Sr38 have been introgressed from Aegilops ventricosa on wheat chromosome 2AL. Linked pair of genes Lr76-Yr70 were introgressed from Aegilops umbellulata on wheat chromosome 5DS in the wheat wide hybridization programme at Punjab Agricultural University, Ludhiana. Unnat PBW343 is also the first commercial product from PAU wide hybridization programme. This variety is an improved version of mega variety PBW343, has an average plant height of 100 cm. It is resistant to leaf rust and stripe rust. It matures in about 155 days and has an average grain yield of 23.2 quintals per acre. Rice:Development of Improved Basmati rice varieties with resistance to bacterial blight Indian Agricultural Research Institute (IARI) with the financial support from Department of Biotechnology (DBT), Ministry of Science & Technology, GOI, under the project “Development of biotic stress resistant rice through marker assisted breeding. Dr. A.K. Singh has recently developed two bacterial blight resistant Basmati rice varieties namely, Pusa Basmati 1728 and Pusa Basmati 1718, which have been release by the Central Variety Release committee after testing in All India Coordinated Research Project. Of these, Pusa Basmati 1728 is a replacement of Pusa Basmati 1401 and Pusa Basmati 1718 is replacement of Pusa Basmati 1121, which are together grown on almost 1.40 million ha. area currently. Since, both varieties have been recently released, the area under cultivation is likely to pick up in years to come. -
Hybrid Rice As a Pro-Poor Technology? Evidence from Bangladesh
Hybrid Rice as a Pro-Poor Technology? Evidence from Bangladesh William McFall, Graduate Student Department of Agricultural and Applied Economics, University of Georgia 309 Conner Hall, Athens GA, 30602 Email: [email protected] Nicholas Magnan, Assistant Professor Department of Agricultural and Applied Economics, University of Georgia 315C Conner Hall, Athens GA, 30602 Email: [email protected] David J. Spielman International Food Policy Research Institute 2033 K St NW, Washington DC, 20006 Email: [email protected] Selected Paper prepared for presentation at the Agricultural & Applied Economics Association’s 2013 AAEA & CAES Joint Annual Meeting, Washington, DC, August 4-6, 2013. Copyright 2013 by William McFall Nicholas Magnan, and David J. Spielman. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Hybrid Rice as a Pro-Poor Technology? Evidence from Bangladesh William McFall, Nicholas Magnan, David J. Spielman ABSTRACT We examine the use of hybrid rice as a pro-poor technology for subsistence rice farmers in South Asia. Hybrids, for which seed cannot be saved, is often thought to be ill-suited for poor farmers. However, poor subsistence farmers may find it advantageous to produce “sticky” hybrid rice instead of generally preferred slender open pollinated varieties, even though there is little market demand for it. We use two separately estimated double hurdle models to model the decision making process of subsistence rice-producing households as they allocate their land and consumption bundle between hybrid and open pollinated rice varieties. We find that relatively rich households are more likely to adopt hybrid rice. -
International Seminar on Promoting Rice Farmers' Market Through Value-Adding Activities
International Seminar on Promoting Rice Farmers' Market through value-adding Activities June 6-7, 2018 Faculty of Economics Kasetsart University, Thailand Organized by Food and Fertilizer Technology Center for the Asian and Pacific Region (FFTC) Faculty of Economics, Kasetsart University Agricultural Economics Society of Thailand under Royal Patronage The Thailand Research Fund (TRF) Promoting Rice Farmers’ Market through Value-adding Activities Proceedings of the International Seminar on Promoting Rice Farmers’ Market through Value-adding Activities June 6-7, 2018 Faculty of Economics, Kasetsart University Bangkok, Thailand Organized by Food and Fertilizer Technology Center for the Asian and Pacific Region (FFTC) Faculty of Economics, Kasetsart University Agricultural Economics Society of Thailand under Royal Patronage The Thailand Research Fund (TRF) Contents Page Messages Dr. Kuo-Ching Lin i Director, FFTC Dr. Chongrak Wachrinrat ii Acting President, Kasetsart University Associate Professor Dr. Vijitsri Sanguanwongse iii Dean, Faculty of Economics, Kasetsart University Seminar Program iv PAPER PRESENTATIONS 1. Thailand’s rice industry and current policies 1 towards high value rice products Dr. Apichart Pongsrihadulchai 2. Evaluation of policy performance and profit efficiency of 12 rice production and marketing areas in Taiwan Prof. Min-Hsien Yang 3. Rice farming in the Japan’s matured market: overcoming 24 the shrinking domestic demand by value-adding and export-enhancing strategies Prof. Katsumi Arahata 4. The value chain and rice price policy in Indonesia 35 Prof. Muhammad Firdaus 5. Roles of agricultural cooperatives in joint production-consumption 46 linkage model related to large scale rice fields in Mekong Delta Dr. Hoang Vu Quang 6. Performance of rice industry in India: potential 59 opportunities and challenges Dr. -
Internat Onal Journal of Agr Culture, Env Ronment and Food Sc Ences
Internatonal Journal of Agrculture, Envronment and Food Scences JAEFS e-ISSN : 2618-5946 DOI: 10.31015/jaefs.18016 www.jaefs.com Research Article Int J Agric Environ Food Sci 2(3):99-103 (2018) Physicochemical properties and morphological observations of selected local rice varieties in northern Afghanistan Zubair Noori1,2,* Mohammad Wasif Mujadidi2,3 Mohammad Wasif Amin4 1The College of Agriculture, Ibaraki University, Ami, Ibaraki 300-0393, Japan 2Kunduz Agriculture Department, Ministry of Agriculture, Irrigation, and Livestock of Afghanistan 3Faculty of Agriculture, Kandahar University (KU), Kandahar City, Afghanistan 4Tokyo University of Agriculture, Setagaya-ku, Tokyo, 156-8502, Japan *Corresponding Author: [email protected] Abstract In this study, milled rice (Oryza sativa L.) samples of local varieties (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) were procured from Kunduz province, Afghanistan and check varieties (Koshihikari and Super Basmati) from Japan. We conducted the research in the Laboratory of Crop Science of Ibaraki University, Japan during February in 2018, to clarify the physicochemical and morphological traits on different local rice varieties. The results demonstrated that local rice varieties (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) from Afghanistan including Super Basmati (Check) with long and slender grains, associated with significantly higher grain amylose and protein contents of 22.9 and 8.1%, respectively, which created in declined taste points. While, Koshihikari with short and medium grain types demonstrated the lowest grain amylose and protein contents of 17.7 and 5.5%, respectively, which amplified grain taste point. The micrographs observations revealed that there were no obvious alterations in the endosperm of translucent grains across varieties. -
Development of Basmati Rice Genotypes with Resistance to Both Bacterial Blight and Blast Diseases Using Marker Assisted Restricted Backcross Breeding
Indian J. Genet., 78(1): 36-47 (2018) DOI: 10.5958/0975-6906.2018.00005.6 Development of Basmati rice genotypes with resistance to both bacterial blight and blast diseases using marker assisted restricted backcross breeding # 1 1 2 Vidya Sagar , S. Gopala Krishnan, Priyanka Dwivedi, K. K. Mondal , G. Prakash , M. Nagarajan and A. K. Singh* Division of Genetics, 1Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012; 2RBGRC, ICAR-IARI, Aduthurai 612 101, Tamil Nadu (Received: October 2017; Revised: December 2017; Accepted: January 2018) Abstract Key words: Basmati rice, BB, blast, marker assisted restricted backcrossing breeding, grain Marker assisted backcross breeding (MABB) is aimed at introgression of trait(s) into a popular variety to augment and cooking quality specific trait(s) in an otherwise popular variety. While MABB can improve a variety with respect to introgressed trait(s), Introduction it offers very little scope for improvement of other traits. Marker assisted restricted backcross breeding (MARBB) is Basmati rice grown in Himalayan foothills of Indian an alternative which can help in identifying transgressive sub-continent is a valuable export commodity, which segregants especially, when the donor parent is an elite earned foreign exchange worth Rs. 22718/- crores genotype with several desirable traits. In the present study, during 2015-16. It is renowned worldwide for its restricted backcrossing followed by pedigree selection was exquisite quality traits featuring a harmonious blend used for the development of improved genotypes of Basmati rice with BB and blast diseases using an early extra-long, superfine grains, length-wise kernel maturing Basmati rice variety, Pusa Basmati 1509 as elongation with minimum swelling on cooking, fluffy recurrent parent and an elite restorer line, Pusa 1790 as cooked rice with pleasant aroma, appealing taste and donor.