DOCSLIB.ORG

1St Indian Rice Congress – 2020 RICE RESEARCH and DEVELOPMENT for ACHIEVING SUSTAINABLE DEVELOPMENT GOALS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
1St Indian Rice Congress – 2020 RICE RESEARCH and DEVELOPMENT for ACHIEVING SUSTAINABLE DEVELOPMENT GOALS 1st Indian Rice Congress – 2020 RICE RESEARCH AND DEVELOPMENT FOR ACHIEVING SUSTAINABLE DEVELOPMENT GOALS December 8-9, 2020 Extended Summaries Edited By Dr. AK Nayak Dr. MJ Baig Dr. S Samantaray Dr. P Bhattacharyya Dr. SD Mohapatra Dr. B Mondal Dr. Anjani Kumar Dr. Totan Adak Dr. Raghu S Dr. KA Molla Dr. Parameswaran C Dr. Prashant Kumar S Hanjagi Dr. Basana Gowda G Mr. AK Pradhan Mr. Sunil Kumar Sinha Mr. Santosh Kumar Sethi ASSOCIATION OF RICE RESEARCH WORKERS ICAR-National Rice Research Institute Cuttack - 753 006, Odisha, India 1st Indian Rice Congress - 2020 Rice Research and Development for Achieving Sustainable Development Goals Extended Summaries 1st Indian Rice Congress – 2020 Rice Research and Development for Achieving Sustainable Development Goals December 8-9, 2020 Published in December 2020 Convener Dr. H Pathak, President, ARRW, Cuttack Dr. D Maiti, Director, ICAR-NRRI, Cuttack Organizing Secretary Dr. MJ Baig, Secretary, ARRW, Cuttack Co-Organizing Secretary Dr. Totan Adak Dr. KA Molla Program and Publication Committee Dr. AK Nayak Dr. MJ Baig Dr. S Samantaray Dr. P Bhattacharyya Dr. SD Mohapatra Dr. B Mondal Dr. Anjani Kumar Dr. Totan Adak Dr. Raghu S Dr. KA Molla Dr. Parameswaran C Dr. Prashantkumar S Hanjagi Dr. Basana Gowda G Mr. Asit Kumar Pradhan Mr. Sunil Kumar Sinha Mr. Santosh Kumar Sethi Published by MJ Baig, Secretary Association of Rice Research Workers ICAR-National Rice Research Institute Cuttack - 753 006 (Odisha), India Desktop Assistance Abinash Mishra Santanu Nayak Hara Mohapatra © 2020 by the Association of Rice Research Workers, Cuttack ii December 8-9, 2020 | ICAR-NRRI, Cuttack 753006, Odisha, India 1st Indian Rice Congress - 2020 Rice Research and Development for Achieving Sustainable Development Goals PREFACE As per the report of ‘Consultative Group on International Agricultural Research’ (CGIAR), rice (Oryza sativa L.) and rice related activities will be able to address 9 of the 17 United Nations Sustainable Development Goals (SDG). It is estimated that 40% of the world’s population consume rice as their major source of food, and 1.6 billion people in Asia take rice as their mainstay food. Further, rice production is an important source of livelihood for around 144 million rice-farming households and for millions of people working on rice farms as labourers. Paradoxically, rice farming is assumed to be associated with poverty in several countries. Moreover, ~900 million of the world’s poor depend on rice as producers or consumers. Out of these, some 400 million poor and undernourished people are engaged in growing rice. Therefore, SDGs comprising of No Poverty (Goal 1), Zero Hunger (Goal 2) and rice cultivation are highly related and achieving the first two SDGs is dependent on the profitable rice farming. Apart from Goal 1 and 2 of SDGs, rice production is also related with Gender equality (Goal 5), Clean water and sanitation (Goal 6), Decent work and economic growth (Goal 8), Responsible consumption and production (Goal 12), Climate action (Goal 13), Life on Land (Goal 15) and Partnerships (Goal 17). Above mentioned SDGs related with rice cultivation could only be achieved through integrated rice research, wide dissemination of technologies, empowerment of women, sustainable resource management, etc. The partnerships among the government institutions, public and private organizations, farmers, policy makers, and other stakeholders are essential for attaining the SDGs through rice cultivation. Keeping in mind those facts, the objective of this congress is to provide a platform for all rice stakeholders to interact and exchange ideas about recent advances in rice science and brainstorm key policies to meet the United nations’ SDGs as well as to sustain rice cultivation in India. The Congress is divided into four broad thematic areas 1. Enhancing rice productivity and quality, 2. Sustainable rice farming, 3. Biotic-stress management in rice and 4. Rice for livelihood security, equity, and profitability. We have received overwhelming responses from the rice researchers from the country and abroad. A total of 388 extended summaries were accepted for the Congress. This compilation was not possible without the support from the scientists from different partner institutes and from ICAR-National Rice Research Institute, Cuttack. At the end, we thank all the participants of this Congress without whose handwork and dedication for rice research, it was not possible to document the present trend of rice science. The great enthusiasm shown by honourable delegates from all around the world is praiseworthy. Chairman and Members Programme and Publication Committee December 8-9, 2020 | ICAR-NRRI, Cuttack 753006, Odisha, India iii 1st Indian Rice Congress - 2020 Rice Research and Development for Achieving Sustainable Development Goals CONTENTS Sl No. Title Page No. THEME I: Enhancing rice productivity and quality 1. ETHYLENE COULD BE THE RETROGRADE SIGNAL FOR THE TRADE OFF BETWEEN SPIKELET NUMBER AND GRAIN FILLING .............................................................................................................................................................................. 1 2. ADVANCES IN DEVELOPING MULTI-GENE ABIOTIC AND BIOTIC-STRESSES TOLERANT RICE VARIETIES ...... 3 3. COMBINING HIGH-THROUGHPUT PHENOTYPING AND GENOME-WIDE ASSOCIATION STUDIES FOR GENETIC DISSECTION OF NITROGEN USE EFFICIENCY IN RICE ...................................................................................................... 5 4. MOLECULAR MAPPING OF NOVEL LOW SOIL PHOSPHORUS TOLERANCE LOCI AND MARKER-ASSISTED INTROGRESSION OF PUP1 INTO ELITE RICE VARIETIES .................................................................................................... 8 5. GENE STACKING FOR SUBMERGENCE TOLERANCE, BACTERIAL BLIGHT RESISTANCE AND YIELD POTENTIAL IN RICE VARIETY SWARNA THROUGH CLASSICAL AND MOLECULAR BREEDING APPROACH ...................... 10 6. IDENTIFICATION OF QTLS ASSOCIATED WITH GRAIN YIELD AND RELATED TRAITS UNDER LOW LIGHT IN RICE (ORYZA SATIVA L.) ........................................................................................................................................................... 12 7. MAS OF SOME RICE GENOTYPES FOR BACTERIAL LEAF BLIGHT (BLB) RESISTANCE ............................................ 14 8. GREEN SUPER RICE – A RECENT DEVELOPMENT ............................................................................................................. 16 9. MARKER ASSISTED INTROGRESSION OF YIELD ENHANCING GENES INTO RESTORER LINE OF RICE (ORYZA SATIVA L.) ...................................................................................................................................................................................... 19 10. ELECTRON BEAM AND GAMMA RAYS INDUCED ANNA (R) 4 RICE MUTANTS WITH IMPROVED GRAIN QUALITY ........................................................................................................................................................................................................... 22 11. STABLE HIGH YIELDING MUTANT RICE VARIETY -TUNGABHADRA SONA (GNV 1801) FOR TUNGABHADRA COMMAND AREA OF KARNATAKA ...................................................................................................................................... 24 12. DEVELOPMENT OF HETEROTIC HYBRIDS THROUGH ALLOCYTOPLASMIC RESTORER IMPROVEMENT IN RICE (ORYZA SATIVA L) ....................................................................................................................................................................... 27 13. STUDIES ON GENE ACTION FOR YIELD AND QUALITY COMPONENTS IN RICE..................................................... 29 14. STUDY ON STABILITY OF GRAIN YIELD IN LONG DURATION RICE CULTURES...................................................... 31 15. PS-II EFFICIENCY OF QTL INTROGRESSED LINES OF HYBRID RICE RESTORER, KMR-3R UNDER HIGH TEMPERATURE STRESS ............................................................................................................................................................... 33 16. GENETIC ANALYSIS OF YIELD AND QUALITY ATTRIBUTES IN MOLAKOKULU RICE CULTURES ...................... 35 17. PERFORMANCE OF DIFFERENT CROP ESTABLISHMENT METHODS AND NUTRIENT MANAGEMENT PRACTICES ON RICE IN RICE-PAIRA PEA CROPPING SYSTEM............................................................................................................. 37 18. FERTILITY RESTORATION STUDIES OF PROMISING GENOTYPES IN RICE (ORYZA SATIVA L.) ........................... 40 19. GREEN SUPER RICE – A RECENT DEVELOPMENT ............................................................................................................. 43 20. VARIATION IN GI OF PROMISING EMS SAMBA MAHSURI MUTANTS......................................................................... 46 21. FUNCTIONAL GENOMICS STUDY IN RICE .......................................................................................................................... 48 iv December 8-9, 2020 | ICAR-NRRI, Cuttack 753006, Odisha, India 1st Indian Rice Congress - 2020 Rice Research and Development for Achieving Sustainable Development Goals Sl No. Title Page No. 22. MARKER ASSISTED INTROGRESSION OF SEMI-DWARFING GENE IN KATARNI RICE ........................................... 51 23. GENITIC DIVERSITY ANALYSIS OF RICE (ORYZA SATIVA L.) GENOTYPES FOR YIELD ATTRIBUTING CHARASTERS ...............................................................................................................................................................................
Load more

Recommended publications
  • Prodwrkshp 3.Qxd
    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.
    [Show full text]
  • 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]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Storing White Rice 1
    Storing White Rice 1 Storing White Rice Quality & Purchase Purchase quality rice grains from a trusted source. Inspect rice for insects or discoloration[Bj4] , prior to preparing for home storage. Packaging Store rice in a tightly sealed container. Food safe plastics (PETE) containers, glass jars, #10 cans (commercial size) lined with a food-grade enamel lining and Mylar®- type bags work best for long-term storage. Use food-safe oxygen absorbers [Bj5] available from food storage supply stores to preserve rice quality, and protect from insect White rice, more commonly known as polished rice is a infestation. #10 cans will hold approximate 5.7 lbs (2.6 main food source for over half of the world’s population. kgs) of polished rice. Rice is an excellent addition to home food storage because it’s versatile, high caloric value, and long shelf life. Families should store about 300 lbs of grains per Storage Conditions person in a one-year supply. Depending on personal preference, about 25 to 60 lbs of rice should be stored per The best temperature to store grains, including rice, is person. Separate from brown rice, there are three types of 40°F or below; however, rice stored at a constant 70° F white rice in the United States: long, medium and short. In with oxygen absorbers will store well for up to 10 years. In addition, there are several types of specialty rice available. cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling Long Grain polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.
    [Show full text]
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The
    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
    [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]
  • Comparison of Aroma Active and Sulfur Volatiles in Three Fragrant Rice Cultivars Using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee A, , Russell L
    Food Chemistry 154 (2014) 1–6 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee a, , Russell L. Rouseff b a Department of Food Technology, Faculty of Science, Siam University, 38 Petchkasem Road, Phasi-Charoen, Bangkok 10160, Thailand b Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA article info abstract Article history: Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised Received 13 October 2013 and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma Received in revised form 21 December 2013 active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline Accepted 30 December 2013 was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, Available online 8 January 2014 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl Keywords: trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, PCA b-damascone, b-damascenone, and A-ionone, contributing nutty, sweet floral attributes to the aroma of Cooked rice Headspace SPME cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance.
    [Show full text]
  • Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution
    nutrients Article Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution Louise Weiwei Lu 1,2,*, Bernard Venn 3, Jun Lu 4, John Monro 5 and Elaine Rush 1 1 School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 2 Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand 3 Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand; [email protected] 4 School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 5 The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand; [email protected] * Correspondence: [email protected] or [email protected] or [email protected]; Tel.: +64-21-254-6486 Received: 24 February 2017; Accepted: 5 May 2017; Published: 10 May 2017 Abstract: Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ◦C.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [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]