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27 June 2010

Rice: The Grain Of Life

Consumed by over two-thirds of world’s population as the main staple food, rice is that wonder seed of the monocot plant that belongs to grass family of species Oryza sativa with long, flat and pointed leaves. World rice production ranks second to maize. It is native to warm and moist tropical and subtropical southeastern Asia and Africa and is inherently related to plants yielding cereals like wheat, oats and barley. Presently rice is harvested in every continent except Antarctica. Although rice plants could be traced back to 5,000 BC, rice growing had supposedly originated in China and southeastern Asia at around 2,000 BC. Rice cultivation could have begun simultaneously around the globe. During medieval times (from fifth through fifteenth century) rice was introduced to southern Europe and then to USA.

Rice is characteristically non-allergenic, gluten-free and low in fat, cholesterol and sodium. It is a complex carbohydrate. One hundred grams of rice contains on average barely 365 kilo-calories of energy. As rice does not incorporate all essential amino acids, it should be combined with different sources of protein as nuts, beans, fish or meat. Ostensibly believed to possess medicinal properties, rice is used to treat certain ailments. Rice triples in volume after cooking. Japanese liquor Sake is made from rice. Rice paper evolves from pith of the rice paper tree. Rice glue is formed by boiling ground rice. Exclusive clothing, shoes and hats are manufactured from rice straw. Rice was mentioned in Hindu’s Holy Scripture Yajur Veda (1500-800 BC). It is customary to throw rice at newlyweds (articulating rice’s association with prosperity and fertility). Conventional Asian wisdom expresses that grains of rice should be like two brothers, close but not stuck together.

Some 40,000 varieties (inclusive of wild and cultivated strains) of rice are categorized according to grain size, flavour, colour and the processes they undergo while being prepared for business purposes. Rice kernels are enclosed in protective inedible casings dubbed hull (husk or chaff) that are threshed out. However, after milling hull, bran (thin outer scaly layer) and germ (vital seed embryo) are removed. Since brown rice is not milled, bran bestows its light brownish colouration and becomes very healthy food as it holds protein, thiamine, niacin, riboflavin, iron and calcium (plus subtle minerals). When cooked, it becomes chewy with nut-like flavor. It can even ward-off repugnant disease like beriberi. When rice seeds are polished they boast of bright, white and shiny coating, but loose nutritional value that has to be uplifted again reasonably. It is the most common and relatively inexpensive type of rice. White rice can be stored easily indefinitely in cool and dry places. Grains of parboiled rice are not cooked but made hard in special process when they are soaked in water, steamed and dried fully for avoiding less breakage during milling. American wild rice is obtained from aquatic course grass from deep water of North America and near lakes of southern Canada. North American Indians had introduced this medium to long nutty flavoured rice into mainstream society.

Arborio rice with special characteristic of conspicuous dot at the center of each grain has inherited great quality of absorbing flavors for making its recipes tastier. Its creamy texture is evident when chewed. Jasmine rice with distinctive aroma and unique taste becomes soft, moistened and sticky with the grains clinging to each other when cooked. Famous Indian Basmati rice (meaning fragrant one in Sanskrit) with long grains in brown and white verities and with lovely fragrance do not stick, but are fluffy and separated after cooking. Indian Ambemohar rice from Maharastra has arcane tang of blossoms of mango after preparation. Soft and easy to chew is Surtikolam from Gujarat. With its alluring scent, another genus called Indian Dubraj rice is preferred in Madhya Pradesh and Chhattisgarh. Japanese rice (japonica) is short grain race that shows peculiar stickiness and texture. Black rice (forbidden rice) is rich in iron, amino acids with high filer amount of nutty taste. Its deep black color turns deep purple when cooked as a result of anthocyanin in its content. Considered as Chinese emperor’s rice it was literally forbidden for public consumption. Thriving in various districts of our country, local varieties as Pokhareli, Jira Masino and Mansooli are immensely popular.

US-based multinational seed giant Monsanto had officially handed over its database on rice genome to Japanese Ministry of Agriculture that led to formalization of International Rice Genome Sequencing Project (IRGSP) in 2000. In new era, it has ushered through biotechnology (genetically modified organisms – GMO) to allow research institutes to launch transgenic rice sorts embracing indispensable nutrients and vitamins for human diet. Furthermore, with environment friendly techniques high-yielding and pest-combating rice breeds are being developed in institutions like International Rice Research Institute (IRRI) in Manila. The synthetic aperture radar (SAR) as European Remote Sensing Satellites (ERS), Japanese JERS-1 and Canadian RADARSAT monitor rice growth all over the earth surface for better forecasting of rice production. In 1991, renowned Japanese cosmetic company Shiseido started hypoallergenic rice for those who suffer from uncommon allergies. Vitamin-A rice (golden rice), enriched with beta carotene (pro-vitamin-A) is being matured under sponsorship of European Union (EU). Deficiency of Vitamin-A provokes blindness especially among children.

According to Food and Agriculture Organization (FAO), global rice production in 2009 had reached 680 million tons that would optimistically increase perhaps to record 710 million tons in 2010 (with twenty percent of total output accounting for seed, animal feed and post harvest losses). Rice farming had been impaired by erratic monsoon rains and the resurgence of El Nino conditions, but positive upturn in rice crops is being evident due to favourable market prices, strong government and external incentives in some familiar Asian rice-countries like India China, Philippines, Sri Lanka, Thailand, Bangladesh, Indonesia and Myanmar.

Approximately thirty million tons of rice was traded in 2009 (slight increment is anticipated in 2010). Rice trading prices hover from over three hundred to whooping one thousand US Dollars per tons at international markets. Global rice consumption in 2010 is forecasted to rise to merely 450 (380 in 2009) million tones and per capita rice consumption in 2010 would remain simply 57 kilograms. Although most rice is ingested in the same country where it is grown, rice is exported substantially from Thailand, Vietnam, India and Pakistan and from countries in Mediterranean Europe and from USA.

In Fiscal Year 2008/09, the paddy alias rice in our country was estimated to circa 4.5 million metric tons. Retail average prices of common rice fluctuate currently from Rs. 40 to 70 per kilogram. To match the demand for rice with our production in view of food security versus escalating population growth, rice import is still necessary. Channeling of Science and Technology (S&T) for boosting rice harvest along with formulation and implementation of formal policies that would be conducive for rice distribution, marketing and sales could guarantee the availability of rice at affordable prices for sustaining and nourishing healthy lives of Nepalese people.

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