Breakthrough by Indian scientists, new rice variety developed
After extensive research, Indian scientists have developed a variety of rice that has to be only soaked in water, but need not be cooked.
AFTER EXTENSIVE research, Indian scientists have developed a variety of rice that has to be only soaked in water, but need not be cooked.
The innovative variety of rice, developed at the government-run Central Rice Research Institute (CRRI) at Cuttack (Orissa), contains low amylase content and becomes soft on soaking in water.
The Indian production of rice is very high, considering last year’s figure of 98.5 million tonnes. The new variety of rice can serve specific niche consumers and make rice cooking a simple process.
The new variety, christened as Aghanibora, is of 145 days duration, with a yield of 4-4.5 tonnes per hectare, and is at par with the existing rice varieties grown in India. The new variety of rice is similar to any other variety of rice grown and consumed in India.
The initial experimentation involved testing whether the new variety of rice could be grown in hot and humid conditions of Orissa, and still retain the property of softness.
Scientists have carried out extensive research over the last three years and tested the nutritional and other biochemical parameters. After the success of the experiment, the new variety of rice can be grown more in the eastern states of India. Such innovation in agricultural sector would increase the volume of exports and thereby boost the Indian economy.
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