Importance of Rice and the Varieties Worldwide

Importance of Rice and World Varieties Rice (oryza sativa) is a staple food about half of the world population. The origin of the grain can be traced back to India of BC 3000 BC, it will grow along the river of the Tigris and Euphrates rivers surrounding the ancient civilization of Mesopotamia. Rice is a staple food in East and Central Asia, the islands of the Western Pacific, and most of Latin America. Eastern countries of China, India, Japan, Bangladesh, Indonesia, Thailand and Myanmar are major rice producing countries today.

Rice is one of the main factors of global starvation. Rice is the most important food crop for people in the world's least income countries. More than 5 billion people depend on rice to earn more than a quarter of the calories a day. For more than 500 million of the poorest people on the planet, the rice provides more than half the calories of their daily calories. More than 1 billion people in the world's population need 100 million tons of rice to feed them. However, dependence on a single item is a delicate balance. Without detailed research on politics and circulation of rice, the rice cost and the rise in the world rice demand will endanger many of the world's poorest people. This happened in 2008 when rice was short but wheat was short. After the Second World War, the rice was also the founder of the Indochina war.

Most rice is selected to improve the quality and productivity of crops, but there are several varieties that can choose characteristics such as texture, smell, hardness etc. There are four major kinds of rice in the world: japonica, japonica, scent and glutinous rice. In terms of food production and agriculture, different varieties of rice are not considered to be compatible, so each major variety is completely independent from other varieties. While certain rice prices go up, other rice prices go down

Rice is the most important ingredient of this dish. Many rice varieties found in this area speculated that this grain was first grown in Assam - Yunnan Province. Both varieties of Indica and Japonica are cultivated in Assam. The most popular types of rice are Joja rice or basmati rice. As staple food, rice can be cooked (Ukwa) or dried (alloy). Some very good quality rice, caravaram or kauri badam are only available in Assam. Rice can be eaten as a snack in various forms. Grilled and ground (xandoh), cooked with rice husk, chira, akhoi. Plant various rice that you can soak and soak (cud mall)