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History of IR64 Parboiled Rice and Its Benefits

IR 64 Parboiled Rice is renowned in the global market for its high yields. The rice has been grown and introduced by the International Rice Research Institute of the Philippines. It is an indispensable staple diet ranging from Gulf Biryani to Awadhi Tehri(Indian Fried Rice).

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History of IR64 Parboiled Rice and Its Benefits

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  1. History of IR64 Parboiled Rice and Its Benefits IR 64 Parboiled Rice is renowned in the global market for its high yields. The rice has been grown and introduced by the International Rice Research Institute of the Philippines. It is an indispensable staple diet ranging from Gulf Biryani to Awadhi Tehri(Indian Fried Rice). The rice breeding process is ongoing, with improvements in all varieties expected. An example of such an improvement is IR 64 Non-Basmati Rice. Farmers and the public benefitted from cultivating this rice species at the International Rice Research Institute (IRRI) by increasing yield and reducing the prices to buyers of IR 64 Rice. The process of achieving IR64 is not an easy way to ride at all. It has two predecessors, namely IR8 and IR36 Non-Basmati Rice. IR 8 Non-Basmati rice has been developed by the International Rice Research Institute. The rice also had a very high yield, but several deficiencies were also identified. Grain quality was poor as it could not resist diseases and pests and also the late plant ripening.

  2. To overcome IR 8 Non-Basmati rice, IR 36 Non-Basmati Rice was developed by the same institute in 1980, having a high yield capacity of 111 days. The highly improved IR 36 variation relative and IR 8 is yet to reach the highest output of the competitive business variants. The best food on the Philippine market, which was called IR 64 Rice was later published in 1985. IR 64 superseded nearly all IR 36 varieties and spread quickly because of its best qualities in the new areas of different countries. Parboiled Rice: The rice partially boiled in the husk is called Parboiled Rice. The parboiling process requires three steps namely Soaking, Steaming, and Drying. After cooling, the starches are gelatinized in parboiled rice. Through gelatinization, amylose molecules leach out of the network of starch granules and migrate to an aqueous medium beyond the granules that are at full viscosity when completely hydrated. If fully gelatinized, parboiled rice kernels should be transparent. Refrigeration brings retrogradation by re-associating amylose molecules and creating a closely packaged structure. This improves type 3 resistant starch development, which can serve as a pre-biotic and help human health. The Aforementioned Processes are Achieved in Two Ways: Huzenlaub Process: This process is developed by Erich Gustav Huzenlaub and Francis Heron Rogers in 1910, the process holds more nutrients of rice. The entire grain is dried in a vacuum, then steamed, dried and husked in another vacuum. The rice is, therefore, more resistant to Weevils and decreases cooking time. Modern Methods: In later methods, the rice is soaked in hot water, and then steamed for boiling that only takes three hours instead of 20 hours. These methods also produce a yellowish rice dye, which is less broken

  3. when milled. Additional parboiling variations include high pressure steaming and different drying methods. IR 64 Parboiled Rice enhances the nutritional value of IR-64 by protecting its inherent ingredient lost in the traditional milling process. Because of its nutritional value, Parboiled Is popular among Asian Countries. India is the major producer of IR64 Parboiled Rice. Pakistan is also the world’s largest producer other than India, China, and Bangladesh. Benefits: ● A large amount of Rice yield in a Small Piece of Land. ● Crops are Immune to Disease Like Bacterial Blight and Fungal Disease. ● Because of its Popularity, various hybrid varieties, it is widely used in science. Many important genes were launched on the market by crossbreeding genes. ● High in Demand Due to its Low Cost. ● Higher Income For Farmers Due to Great Market Value. ● Widely Adaptive to Any Climate Condition. ● Highly Nutritious in Major Non-Basmati Rice Categories. The high demand for IR 64 Parboiled Non-Basmati rice across the globe has opened up new avenues for new exporters. New exporters may get confused with the long process and paperwork involved in exports. On the other hand, bulk buyers looking to buy IR 64 Parboiled Non-Basmati rice from mills face the challenge of middlemen and intermediaries. The good news is that the advent of technology has made it possible to connect new customers globally irrespective of location and geography. Traditional B2B platforms lack the credibility of sellers and buyers. Identifying the service gap, TRADOLOGIE developed a path defining trade enabling platform. It’s a next-generation, B2B, trade enabler platform for bulk procurement. The main USP of the platform is connecting buyers and sellers directly. Buyers could see all the lists of ir64 parboiled rice exporters quoting different

  4. rates of ir64 parboiled rice prices. Selecting the suitable exporter gets the best value out of a transaction. The innovative concept of reverse innovation allows buyers to receive the best price from the participant sellers. Buyers can save up to 20% on bulk deals through the TRADOLOGIE platform.

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