Brown Rice

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Brown rice produced after processing of rice in Japan is called brown rice, brown rice husk remains save a little of the outer layer of tissue such as cortex aleurone layer and germ. The outer layer of tissue contains a wealth of nutrients, many vitamins, minerals and dietary fiber rich more than the rice; brown rice has always been regarded as a healthy food.

Brown rice cereal can also be made usually with milk for breakfast food. Rice bran part of the content many of the strong role of Chelate compounds phytic acid and minerals combined with a phytate. Recent study showed that consumption of mineral deficiencies, phytic acid would hinder the absorption of minerals and raw materials introduced brown rice ( refers to the whole grains are retained in addition to housing outside of Oryza sativa spp.), namely containing the cortex, aleurone layer and germ of rice due to the coarse taste, the texture is close, cook up is also more time-consuming.

Brown rice nutrition value than polished white rice with whole wheat, brown rice protein content although not much but better quality of protein, main rice protamine is amino acid composition is relatively complete, the body is easily digested and absorbed, but the lysine content of less contain more fat and carbohydrates, a short period of time can provide a lot of heat for the body in the national standards of China’s grain and oil quality.

The rice according to their grain shape and grain quality is divided into three categories: First class: indica Valley, namely, Indica non-glutinous rice grain quality and harvest season is divided into Early Paddy and late indica rice valley; categories: japonica Valley, Japonica non-waxy rice grain quality and harvest season is divided into Early Japonica Valley and japonica rice grain; third category: glutinous rice valley, according to the grain shape and grain texture is divided into two types of indica glutinous Valley and japonica glutinous Valley.

Rice by Sheller stripped glume can get brown rice nutritional analysis of a rice have a good effect in patients with obesity and gastrointestinal dysfunction, which can effectively regulate body metabolism, endocrine abnormalities; brown rice treatment of anemia; rice to the treatment of constipation, purify the blood, and thus strengthen the physical role; germ is rich in vitamin E can promote blood circulation, the effective maintenance of body functions; brown rice can make the cell function to normal, to maintain endocrine balance.

Brown rice has the effect of connectivity and decomposition of radioactive substances such as pesticides, which effectively prevent the body to absorb harmful substances, to achieve anti-cancer effect is well known: brown rice nutrition in the embryo and aleurone layer, embryo and aleurone all nutritionists in the world recognized human providential nutrients.

As for the pericarp, seed coat, nucellar layer protection of the cortex which of these three nutrition is not the same with the nutrition of the rice husk which is not conducive to human body absorption, due to pesticide residues in particular, higher factors, but also not conducive for human consumption, so brown rice is not conducive to human nutrition today following three aspects: First, brown rice retains the outer layer (pericarp, seed coat, nucellar layer of protection) to protect the organization, the pesticide content than the fine-meter-high many, or even a hundred times to As for the printing of the so-called generation of organic brown rice organic brown rice, emphasizing the planting process the Du organic brown rice must use pesticides, but the use of farmyard manure which will have a certain amount of Zeng drug residues.

In fact, 60% -70% of the vitamins, minerals and required a large number of amino acids in the rice to accumulate in the outer tissue and we usually eat the rice is white and delicate, the nutritional value of losses during processing, plus cooking repeated washing, further loss of the outer layer of the vitamins and minerals, and the rest is mainly carbohydrates and some protein, its nutritional value is much lower than brown rice. Do not underestimate these reservations in the brown rice in the outer layer of the organization, they have a high nutritional value.

Modern nutrition studies found that the brown rice in the rice bran and germ components are rich in vitamin B vitamin E can improve immune function, promote blood circulation, but also to help people eliminate depressed and irritable mood, vibrant people. In addition, brown rice of potassium, magnesium, zinc, iron, manganese and other trace elements with higher levels, prevention of cardiovascular disease and anemia. It also retains a large number of dietary fiber can promote intestinal bacteria proliferation  accelerate intestinal peristalsis and soften the stool, preventing constipation and colon cancer; cholesterol and dietary fiber but also with the bile to promote cholesterol discharges, and to help patients with hyperlipidemia, lower blood lipids.

Eating brown rice is especially beneficial for patients with diabetes and obesity because of which carbohydrate crude fiber organization of the parcel, digested slower and therefore a good control of blood glucose; the same time, the brown rice of zinc, chromium, manganese, vanadium and other trace elements to improve insulin sensitivity, impaired glucose tolerance were very helpful. Japanese studies have shown that brown rice glycemic index than white rice is much lower in eating the same amount with a better sense of satiety help control appetite, helping obese people lose weight.

Thai Jasmine Rice

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Thai Jasmine Rice is type of long grain rice, originating in Thailand kind of indica rice. World-renowned for its Cephalostachyum taste and unique aroma. Thai fragrant rice is the best quality rice in Thailand. This is because there has a special growth conditions, especially fragrant rice flowering period, where a cool climate, the bright sunlight, and gradually reduced in the soil during rice grain filling humidity play a very important role in the generation and accumulation of the flavor .

The History of Thai Rice
5000 years of history of rice cultivation in Thailand, but only the famous Thai jasmine rice is considered Thailand’s national pride. 1945, a farmer in eastern Thailand Chonburi  (Chon Buri) found KDML aromatic rice varieties, KDML is the abbreviation of Khao Dawk Mali, Khao Dawk Mali Thai word for white jasmine. KDML seeds then spread to neighboring Chachoengsao, the government agriculture officials collected 199 rice in the central region of Thailand, Lop Buri House  (Lop Buri Rice Experiment Station in Hu Gallery County Khok Samrong single spike the selection method KDML pure line breeding, screening out excellent lines and try to grow in the north, northeast and central regions of Thailand.May 25, 1959, officially named the Thai jasmine rice (Thai Hom Mali Rice, (Thai Hom Mali Rice or KDML 105), later to become one of Thailand’s main variety of applications. usually KDML105 yield is very low but through proper field management techniques can be achieve KDML105 high yield.

The standard of Thai Jasmine Rice
Thailand from the recently started the implementation of strict quality standards of Thai jasmine rice, marked with the title of the rice purity of 92%, that is mixed by the “jasmine rice” or “rice 15″ two kinds of rice and other low-level rice the former the proportion of not less than 92%. In addition,he humidity can not exceed 14%. This quality standard is actually already formulated in early 2002 is completed, but has not been implemented. The end of May, the Ministry of Commerce of Thailand rice traders stringent checks, if the requirements of “Thai Hom Mali Rice” in the title, they must meet this requirement.

Physical Characteristics
1. The total appearance of a grain of rice should be slim.
2. The average length of the integrity of the whole grain of rice is not less than 7 mm.
3. The integrity of the whole grain of rice, the average width of not less than 3 mm.
4. The fragmentation rate does not exceed 4.5%.

Chemical Characteristics
1. A moisture content of no more than 14%.
2. Amylose content of between 12-19%.
3. A type of starch contained in the the amylose Department of a grain of rice, grain of rice in the hard and soft after cooking depends on the size of their contents.
4. Rice super-smooth, the lower amylose content, higher rice purity.

For Consumers, How to identify Thai Rice Authenticity?
Thai jasmine rice has the following characteristics: printed on the packaging “Thai Wai Maoting registered logo”, Thai jasmine rice purity not less than 92%; printed with the “Product of Thailand (Thailand); trademark barcode “885″ at the beginning.

Importers import the original packaging Thai jasmine rice and then packing for easy transportation, preservation and marketing.“QS” “69” Thai jasmine rice packaging repackaging “QS” mark, trademark bar code “69″ at the beginning, consumers can rest assured that the consumption of Thai jasmine rice. “CCIC (THAILAND) CO.,LTD“ Printed on the packaging “the Wuzhou test (Thailand) Co., Ltd.” or “CCIC, (THAILAND) CO LTD”.

Rice Industry

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Introduction
Monsoon region of rice cultivation some 7,000 years of history, Rice is the favorite food of local people, the production of rice accounted for the vast majority of the total world rice production. China is the world’s largest rice-producing countries.

Distributed and Exports
World rice production in vast majority located in the monsoon region of East Asia, South east Asia, South Asia, Southeast Asia’s tropical rain forest.
Location factors of rice cultivation in Asia
- Rice-growing industry is a labor-intensive agriculture, labor-intensive and requires a lot of labor intensive, East Asia, Southeast Asia, South Asia, dense population.
- Rice yield, rice-growing areas in Asia is the world’s most densely populated areas, less per capita arable land to grow rice, so here can ease the population pressure on land and the demand for food;
- Tropical rainforest climate, tropical, subtropical monsoon climate with adequate water and heat conditions;
- Rice in the plains and hilly areas;
- Rice is concentrated in the plains of the rivers middle and lower reaches, and plenty of water.

Characteristics of rice cultivation in Asia
- Small farmers operate. Rice production to the family as a unit, less per capita arable land per arable fields, household rice farming area of southern China is generally less than one hectare;
- The yield per unit area, but the commodity is low. Intensive farmers in the fields, so that the rice yield per unit area higher. But a considerable part of the rice due to the small scale of production, the total output of household rice, subject to the constraints of traditional values and economic level, the farmers will receive up reserved for their own use, and sent to the rice sold on the market is limited ; Thailand special case, its exports.
- Mechanization and low technological level. Farmers engaged in manual labor in general, nearly two decades, the use of electricity for irrigation, threshing and other development faster, gradually increase the usage of chemical fertilizers, pesticides, but in general, the level of mechanization and technology is still relatively low; the exception of Japan paddy mechanization has made great progress, the level of mechanization of rice production in other Asian countries is still low.
- Hydraulic engineering Irrigated rice production base. Frequent floods and drought disasters in the monsoon regions, the threat to rice production is very high. Small holder business is unable to build water conservancy projects, the need for government to invest heavily and the organization of water conservancy construction;

Except Asia, Africa, Egypt, Nigeria, Europe, Spain, Italy, Latin America, Cuba, Venezuela, Brazil, the rice exports growing industry in the lower Mississippi River region, but also distributed large tracts of paddy fields, but with the large-scale dry land live production.

Indian, Bangladesh and Pakistani Basmati Rice

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This is a type of long grain mainly produce in Pakistan, India and Bangladesh, very famous in rice types because of its fragrance and taste, India is the no.1 producer and exporter of basmati rice following Pakistan and Bangladesh.

Basmati rice is longer in size compare with others, available in two top varieties including white and brown. It is used to cook for Biryani, Pulao and kheer in sweet dish.
Basmati Varrities – Types:
There are so many basmati varrities available in the market, a tradedingtoonl Basmati include Basmati 385 – 370 and RS Pura and other hybired type include Todal etc and approved varrties of Basmati Rice are included:  Kernel Basmati Dehradun, Safidon, Haryana, Super basmati, Mahi Suganda, Pusa, Kasturi,  Kasturi, Ranbir, Taraori, Basmati 198, basmati 217, basmati 370, basmati 385, basmati 386 from the areas of Pakistan and India.

Rice Production Guide – How To Grow Rice

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PHILOSOPHY:
“Do the right things right the first time and consistently all the time to survive.”

OBJECTIVES:
General:
To institutionalize the concept of quality and productivity in rice production to attain self sufficiency and make the rice industry competitive in the open market.
Specific:
To educate farmers, extension workers, stakeholders in the following aspects:
- Techniques in quality and productivity management thru the practice of “doing the right things right the first time.”
- Skills and knowledge on the rice technology, including time management, appropriate time and method of application.
- Establishing showcases on TQPM for rice to enhance extension strategy of “putting the end in mind first” as a tool to paradigm shifting and to complement the philosophy of   “seeing is believing” and “learning by doing.”
- Development of a small and medium rice enterprise.

APPROACHES:
- Social preparation to attain effectiveness of TQPM philosophy
- System development, service complementation and rational resource allocation
- Integration of location specific technologies
- Contingent leadership, teamwork and cooperation

KEY AREAS OF APPLICATION:
Phase -1:
- Social preparation, coordination and team building for the development of an effective TQPM
- Create awareness on social/economic status, level of education, technical capability, available resources, and alternative practices.
- Build effectiveness through balance production and production capability (resources and assests that produce results).
- Paradigm shift
-  Quality and productivity concepts, and farming systems application in rice production.
-  Social mobilization and participation
-  Coordination and team building
-  The practice of TQPM thru 5-S
-  Theoretical technology orientation, presentation, and discussion

Phase -2:
Field application of integrated location specific technologies:
Soil Amelioration Technique for Rice Production:
- Soil technology on balanced fertilization and nutrient management.
-  Efficient Water Utilization Sound water management to control  and prevent pests and diseases.
-  Environmental protection through Integrated Pest Management (IPM) and Alternative Pest Management (APM)
Economically and ecologically sound cultural practices:
-  Other cultural management practices (from seedling to harvesting
-  Economic activities (postharvest technology, value-adding process, and marketing)

Phase -3:
Rice Culmination and Field Day:
-  Analysis and presentation of results
-  Farmer recognition
-  Panel Discussion

RICE PRODUCTION TECHNOLOGY & CULTURAL MANAGEMENT PRACTICES through TQPM
1. Selection of quality seeds for customized and commercialized demand
Look for the following features:
-  High full grain recovery during milling
-  Pleasing physical appearance
-  Good aroma
-  Superior eating quality
-  High yielding
-  High market demand

2. Proper seed treatment and incubation for the production of healthy seedlings
-  Break seed dormancy by soaking it in hot water at 60 to 65oC for five minutes.
-  After seed incubation for 24 to 30 hours, broadcast germinated seeds in a well-prepared porous seed bed at a rate of one kg/10 to 20 sq.m.

3. Seedling Care and Maintenance for Rice
- Maintain seedbed water at saturation level for five days after broadcast.
- Increase water depth to one cm when the first  two leaves fully opens and maintain the water level for 12 days.
- Utmost care must be observed and practiced to avoid root injury during pulling.
- Seedlings must be planted right after being pulled at the age of 12 to 15 days old.

4. Sound Soil Management Practices
-    To allow normal and healthy root growth, plow the soil at a depth of four to five inches to break shallow hard pan.
- Avoid constant use of shallow soil rotavator like “turtle” soil tillers during land preparation.
- Ameliorate soil by adding organic matter and micronutrients deficient in the soil.
- For seedbed, make soil porous by adding enough carbonized rice hulls.

5. Nutrient Management Practices
- Provide ample nutrient during seedbed preparation for normal growth of seedlings.
- One day before transplanting, drain water  completely and apply all needed amount of complete inorganic and organic fertilizer and micronutrients.
- Balance soil nutrient based on location specific recommendations.

Distance of planting:
6.  Planting Method
Distance of planting:
- 40 cm between rows
- 10 cm between hills
Orientation:
- East to west direction
Seeding rate:
- One to two  seedlings/hill for high tillering varieties
- Two to three  seedlings for low tillering varieties

7. Water Management (Intermittent Irrigation)
- Drain water completely before transplanting.
- Newly transplanted paddy should not be irrigated five to six days after transplanting (DAT).
- Allow irrigation water in the paddy.
- Irrigate rice field six to seven DAT with one to two  cm depth of water to soften the paddy soil to facilitate easy control of weeds.

TQPM “Rule of Thumb”:
- Irrigate if moisture saturation is 1 to 1.5 inches below the top soil;
OR
When thin mud below 1to 1.5 inches stick to your finger or by  thrusting a stick into the soil for moisture saturation point determination.

8. Pest Management:
Practice the following to avoid unnecessary use of insecticide:
- Allow multiplication of beneficial insects by providing their natural habitat.
- Grow/put attractants for destructive insects for their mechanical and biological control.
- Always make your field clean to avoid infestation of rats.
- Observe cycle/season of planting.

9. Sound Postharvest Technology Practices:
Observe the following:
- Proper time for harvesting
- Proper handling during harvesting
- Proper threshing
- Proper drying

Pakistani Rice – Association and Export

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Rice Association of Pakistan:
There is an Association in Pakistan who issues tenders for the rice imports and exports in Pakistan, called REAP (The Rice Export Association of Pakistan), this association is the part of Pakistan Govt. Ministry of Commerce.

Rice Production in Pakistan:
Pakistan is the 4th largest rice producer in the world after the China, India and Indonesia so which shows the importance of its position in national and agriculture economy. Its produce near six millions tones in each year and together with India it’s responsible to produce world’s 30 of total production. Major portion of the rice grown in Punjab and Sindh, thousands of farmers depend on rice cultivation as their main source of income. There are many varieties of Rice in Pakistan but the famous one is Kernel Basmati OR Super Basmati Rice also known as aromatic rice similar as others varieties are Basmati PK-385, Irri-6, Irri-9 and KS-282 etc.

More about Pakistani Rice:
As being an agro based economy, rice is the 3rd largest crop after the wheat and cotton. It cultivates over 10% of total cropped area and important part of the country exports, add near 6.7% value in agriculture dept. and 1.6% in total GDP. It grows enough to meet the local demand and near one million tone exports for international demand per annum. Two varieties of rice including Basmati Rice, mainly grown in Punjab and Irri grown in Punjab and Sindh are famous in exports of Pakistani rice.

Famous Rice Varieties Exporters and Dishes

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For the cooking rice takes much water to be boiled and there are many famous dishes and different styles to making rice, called with different names in many countries in Pakistan, India and Iran the Biryani is very famous. In Arabian countries rice use as an ingredient for different kind of soups and dishes, they use it with multiple other foods like fish, chicken and meats etc. Its also use as to make desserts by using milk, sugar and dry fruits.

Here are global Rice Exporters with many varieties are listed below:

In India:
Indian Basmati Rice, Ambemohar Rice, Dubraj, Joha, Rosematta, Navara , Molakolukulu, Patna Rice, Sona Masuri  and Seela Rice etc.

Pakistani Rice:
Pakistani Basmati Rice, 1121 Rice, Super Basmati, Super Fine, Long Grain Rice (Irri-9,Irri-6,D.R) and Supri Rice etc

Sri Lankan Rice:
Samba, Sri Lankan Red Rice, Keeri Samba, Supiri Samba, Supiri Nadu, Nadu Rice, Badhabath

Thai Rice:
Jasmine rice, White rice, White Glutinous, Black Glutinous, Red Cargo rice, Brown rice

Indonesian Rice:
Cianjur Pandanwangi Rice, Borneo, Temanggung Black Rice, Peta and Rajalele Rice etc.

Philippine Rice Varieties:
Baysilanon, Dinorado, Ifugao, Maharlika, Milagrosa pino, Segadis Milagrosa, Kalinayan, Sinandomeng, Angelika, Azucena and Wagwag

Nepalese Rice:
Pokhareli, Jire Masino, Mansooli, Basmati Rice, Mansuri

Japanese Rice:
Koshihikari, Hitomebore, Hinohikari, Kinuhikari, Nihonbare, Sasanishiki, Kirara397, Hoshinoyume, Domannaka, Akitakomachi, Haenuki, Hanaechizen, Akebono (rice), Asahi (rice)

World Rice Trade – Importers And Exporters

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In the world, rice exporters are very few but on the other side, rice importers are at very large scale. Around 06% to 07% of total rice productions trade globally, the major rice production portion use by producing countries themselves as many countries consider rice as good reserve food. Large production countries are included United States, India, China, Vietnam, Pakistan and Thailand.

Many development countries exports 82% and Imports 86% to the rice trade. India, Thailand and Vietnam reduced their rice exports in 2010 but still they are together accounted 72% of total world rice exports. Vietnam and Thailand Jasmine rice is counted as best variety of rice they produced, the same as Indian basmati rice and Pakistani Kernel Basmati Rice is very famous. China started its rice exports in 2000s but now he has also become importer of rice.

China and India are two major rice producers in the world and both also consume the majority of the part of rice they produced domestically and exporting low quantity of rice to the world. Main importers countries are Saudi Arabia, Malaysia, Iraq, Iran, Bangladesh, Indonesia, Nigeria, Brazil, Philippines and some African and Gulf countries.

All about Rice – Global Exports & Imports

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Rice is the world’s third largest grain after the Corn and wheat. Asia is the biggest producer of the rice similar as West Indies. The main production countries of Asia are included China, Bangladesh, India, Pakistan, Sri Lanka, Indonesia, Thailand, Vietnam and Philippines. As the world production of rice is gradually growing with the needs.  Mostly small farmers cultivate rice in villages etc. In Asia major portion of the population nutrition the rice.  The major rice importers are included Nigeria, Iran, Brazil, Iraq, Bangladesh, Saudi Arabia and Malaysia etc.

Many qualities and varieties of rice are available in different part of the world similarly as Latin America and the Caribbean area. Four are the most famous categories are indica, japonica, aromatic and glutinous in the world.  In 1960 world rice production was around 200 million tones, later in 2009 this productions risen to near 700 million tones similar as in India alone (135 million tons) and Indonesia (65 million tons), India was having the biggest farm area of rice production in 2009.