RICE

Rice forms the staple diet in many countries of the world and China holds the first position in producing rice. Densely populated countries are involved in intensive rice farming because of the high population and less farming land. Rice belongs to the “Gramineae” family and is around 10,000 years old. The plant is grass-like and has long leaves, in between, it forms the grains, protected within a husk, and the husk is removed to get the grain and then eaten by boiling the grain. Rice is highly nutritious and forms the main source of carbohydrates; it prevents cholesterol, blood pressure, constipation and others. 

Types of Rice 

Methods of rice farming range across regions, traditional practices include tillage farming, Drilling, however, modern practices of rice framing include the broadcasting method, the Japanese method and so on. With the inception of rice farming, multiple varieties of rice have been produced such as the Upland type of rice, which is cultivated in hilly areas by cutting the steep slopes to form terraces.  This variety is cultivated in the hilly areas of China, Japan, Korea, Vietnam and others. Vietnam produces a floating variety of rice that remains waterlogged for the completely growing period. Rice requires a warm temperature of around 25degree to 27 degrees Celsius and an ample amount of water such as more than 150cms of rainfall for it’s harvesting, hence is limited to the monsoon regions of the world only. Based on the species of the rice, the size and shape of the rice differ; the grains can be short and stout, or long and sleek. The japonica variety of rice is grown in north and Northeastern regions of China, particularly fit for cooler regions. Oryza sativa or Rice has around 11 varieties of rice having more subtypes of the same genomes. Rice even differs in colour from brown to black to white rice. 

Long Grain meaning 

Among the different varieties of rice, most people, because of its aroma, look and white colour, prefer long-grain rice. Moreover, long grain rice has less starch content in it therefore; it does not stick with each other. The basmati rice variety is long-grained rice that has originated in the Dun valleys of India. The long-grain variety becomes fluffy when cooked, and less starch content makes it milkier white in colour, whereas, other varieties of rice have a brown tinge in it symbolising more starch content. Among the long-grain rice varieties fall Basmati rice, jasmine rice and others having aroma and nutty flavours. Rice has various uses along with eating it as a grain, its husk is used in feeding the cattle, and its inner coating named bran is used for preparing oils as well. 

Evolution of Rice in India

Rice had its origination in river valleys of China and since then it has roamed around the world in different varieties and different names. Rice is the main staple food for most of the eastern portion of the country, which has evolved in India from the very old species of “Oryza Sativa ” version. With time, India’s rice varieties since its origin have evolved and new varieties such as Japonica and Indica. India’s rice varieties range in various types and most of the traditional varieties of rice in India have long been disappearing since the Green revolution in India and the introduction of hybrid varieties. Most of the traditional varieties of rice have less rice grain in their pods, and to feed more population, rice has undergone hybridization to produce more grain in each stalk. The newer varieties of rice require more irrigation, fertilisers, and pesticides. The old varieties of rice though were less productive had resistance capacity from flood, drought and pests, however, the new hybrid ones have no protection against pests thus constant research in Indian agriculture is making changes in rice varieties. In India, due to population pressure, rice is cultivated three times a year in varieties named Aus, Aman and Boro. Boro is the winter rice and requires a huge amount of water to be cultivated. In northern India, rice is grown as a kharif crop and in South; India rice has evolved as a Rabi crop. Most of the river valleys such as the Ganga, Brahmaputra and Indus valleys, and in south India, rice cultivation is limited to only certain places because of the rugged terrain.  Due to this, the abundance of hybrid varieties of rice in India, the traditional varieties are being threatened and become extinct soon. 

Conclusion 

In summary, it can be said that Rice is a staple in the food crops and around one-third of the world feeds on rice, therefore, its protection is important and the disappearance of traditional varieties of rice is a present issue that needs to be tackled. Rice can be of multiple types and based on the region it is grown its variety differs like upland type, brown, japonica or Indica. In India, three types of rice varieties are grown namely Aus, Aman and Boro among which Aus is the most widely grown. Long grained