Rice standards pure Kenyan Pishori

1. Rice standards pure Kenyan Pishori Anne kimani

2. overview • Qualities of basmati • Basmati in the world market • Factors affecting quality • Causes of loss of standard • Breeding of Basmati • Way forward

3. Basmati aroma and grain quality • Aroma and cooked kernel elongation (CKE) are the two most important quality traits • Basmati varieties are superior aromatic varieties because they combine aroma with superior and unique grain qualities • Other unique traits are • opaque kernel unlike the translucent Indicas. • unique cooking and eating qualities • non waxy, non glutinous • does not stick on cooking.

4. It has medium gel strength which makes it cook flaky remaining soft on cooking and has high volume expansion of high amylose rice • Basmati aroma is caused by varying concentrations of 2-acetyl-1-pyrroline, which is about 12 times more than the concentrations found in unscented varieties which give it the distinctive spicy fragrance.

5. Basmati agronomy • It is low yielding • It is tall • Poor nitrogen response due to lodging

6. Comparative export prices of non- basmati and Basmati rice varieties-January to December

7. Control of Aroma and grain quality • Genetic control • Aroma in scented rice has its unique economic value and understanding its inheritance pattern assists rice breeders on the breeding methods to adopt. • Cooking Method • The recommended cooking of basmati rice is, rinse rice thoroughly with water, soak for twenty minutes, and then boil it in with water at the ratio of 1:2 (rice: water) • Post Harvest handling and Ti me of storage • Post harvest processes that include drying, milling, and storage space and time are reportedly to be particularly important in preservation of aroma and flavor in aromatic rice. • Climate at maturity • Rice ripened at a low temperature (day 25°C/night 20°C) than that which ripened at high temperature (day: 35°C/night: 30°C) • Rice as a geographicaindicatorsl.

8. Reported causes of un evenness in Basmati standards • rice blast disease reportedly caused poor grain quality, development, it has been reported that rice blast leads to low rice recovery caused by increase in broken grain, higher white rice and lighter 100 grain weight all that contribute to grain quality. Le huHai( 2007) • stalk borers, due to inadequate nutrients shrievelled grains are produced when lavae attacks at dough stage again causing poor milling out turn andcooking quality

9. lack of irrigation water drought causes poor grain filling a reduction in a thousand grain weight and a reduction in yield, • lack of certified seed Grist said this affect out turn as the setting of the polisher is affected. • deterioration of soil chemistry due to continuous water logging with resultant soil toxicity

10. lack of extension services • Deliberate adulteration of local Basmati with non-aromatic imported and local rice varieties among them local ITA 310 • Improper drying

11. Time in storage the longer the grains stay in store the better they get in cook ability, elongation and aroma. • Genetic deterioration caused by lack of breeding interventions.

15. Heterogeneity has been noted in l/b ratio • Plant height • Varietal maturity time and therefore currently confused

16. Breeding of Basmati • Not an indica / not a japonica • Poor compatibility • When basmati is used as a pollen donor not all traits are transferred • Continue selecting basmati and using basmati as a pollen donor

17. Mitigation In view of the economic importance of Basmati as an income generating variety to rice farmers • Breeding interventions for grain quality and aroma in Basmati rice is essential. • development and dissemination of Basmati cultivation technology which include time of planting and planting zones, fertilizer requirements especially potassium, soil water control and blast disease control.

18. Development of tropical post harvest handling of Basmati in relationship to aroma and grain quality retention • Enact laws protecting Kenyan Basmati from illegal adulteration by non Basmati varieties as production in the highland increase

19. Challenges

20. Thank You Thank You