APPENDIX E: RICE PRODUCTION AND MARKET

India has the largest area under rice cultivation (about 45 million hectare), occupying 23 percent of gross cropped area of the country. Rice contributes 43 percent of total food grain production and 46 percent of total cereal production in India. Figure E.1 shows the prominence of rice compared with other food grains.

Figure E.1. Shares in food grain production in India (1987–2007)

Source: Reserve Bank of India, Ministry of Agriculture, Government of India.

Rice is produced in almost all states of India. The quantities and varieties vary across states. Due to differences in agroclimatic conditions, different varieties of rice are produced in different regions. The eastern part of India is of special importance with regard to both production and consumption of rice. The main varieties produced in the eastern zone are ajaya rice, amulya rice, anjali rice, annada rice, kunti rice and many more.50 The major varieties produced in the southern zone are sona masuri rice, kadaikazhuthan rice, kattu kuthalam rice, kallundai rice, chengalpattu sirumani rice, lakshmi kajal rice, thooyamallee rice, annapurna-28 rice, jagannath rice, and sivappu kuruvikar rice.51 Although rice is not the staple food for north Indians, it is a good source of income. The main varieties produced in the northern zone are aditya rice, barkat rice, cauveri rice, chakia-59 rice, China rice, Himalaya rice, and Indian basmati rice.52 The last of these, basmati rice, is considered to be the premium quality rice for its three distinct quality features: pleasant aroma, superfine grains, and extreme grain elongation. Basmati rice has been cultivated at the foot of the Himalayan mountain ranges in India for thousands of years. Basmati at

50 Source: http://www.rice-trade.com/rice-varieties-east-india.html 51 Source: http://www.rice-trade.com/rice-varieties-south-india.html 52 Source: http://www.rice-trade.com/rice-varieties-north-india.html

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