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@Jeevithan·Recent

Article3 min read
RECENT ADVANCES IN RICE
INTRODUCTION Rice(oryza sativa) is the staple food crop for India and several parts of the world.At present, India is the world's largest rice producer, cultivating approximately 47 million hectares and producing nearly 158.5 million tonnes of paddy annually, with an average productivity of about 2.9 t ha⁻¹ (FOA 2023)
There are many new and modern technologies that are developed particularly for rice. The technologies are developed across the world.
Aerobic rice
•Aerobic rice production is cultivated in non-puddled and nonsaturated soils.This is suitable for uplands, slope areas and water insufficient areas and protective irritated lands.
•Problems:
Weeds
Iron deficiency
Advantages
•Better soil and crop management
•Water saving upto 30 to 50%
•Lower cost
2. Golden rice
•The genetically engineered beta carotene rice popularly known as golden rice.
•Developed by Dr Ingo Potrykus and Dr Peter Bayer team in Zurich, Switzerland.
•The US Food and Drug Administration has classified it as genetically acceptable and safe
•Genetically modified rice containing Vitamin-A precursor Beta Carotene. Grains look yellow /golden colour. Good for night blindness.
Advantages
•Combats vitamin A deficiency
•No extra costs to farmers
•Preserves standard rice quality
3.super rice
•It is genetically engineered strain of rice varieties which could yield more than13 tonnes/ha (35% more yield)
•Genetic material from maize was inserted into rice plant including the gene for pyruvate -ortho- phosphate dikinase
•US scientist Prof. Maurice developed the super rice var
Advantages
•High yield upto 20 to 30% more grains
•Extreme climate resilience
•Resources and cost efficiency
•Enhanced nutrition profile
4 PARBOILED RICE (KUCHALAKKI)
A hydrothermal treatment of rice grain immediately followed by drying prior to milling to prepare parboiled grains is called parboiling.
In hypthermal process the crystalline process change into amorphous form.
Advantages
•Easy to shell
•Amount of broken rice is reduced
•more nutritious than raw rice
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