Presentation On History Of Rice

PRESENTED

BY : Joginder

History of Rice Cultivation

Rice has been cultivated in China since ancient times and was introduced to India before the time of the Greeks. Chinese records of rice cultivation go back 4,000 years. In classical Chinese the words for agriculture and for rice culture are synonymous, indicating that rice was already the staple crop at the time the language was taking form. In several Asian languages the words for rice and food are identical. Many ceremonies have arisen in connection with planting and harvesting rice, and the grain and the plant are traditional motifs in Oriental art. Thousands of rice strains are now known, both cultivated and escaped, and the original form is unknown.

Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold. The crop was common in West Africa by the end of the 17th cent. It is thought that slaves from that area who were transported to the Carolinas in the mid-18th cent. introduced the complex agricultural technology, thus playing a key part in the establishment of American rice cultivation. Their labor then insured a flourishing rice industry. Modern culture makes use of irrigation, and a few varieties of rice may be grown with only a moderate supply of water.

History and concept of Hybrid rice

1. The Hybrid Rice program in India was launched in 1989, through a systematic, goal oriented and time bound network project with the financial assistance from Indian Council of Agricultural Research (ICAR). 2. Technical support from the International Rice Research Institute (IRRI), Philippines and the FAO, Rome and additional financial support from the UNDP, ICAR and NATP and Barwale Foundation were the major contributing factors for the remarkable success of hybrid rice technology in India. 3. So far forty three hybrids have been released for commercial cultivation and the area planted to hybrid rice in the country during kharif 2007 was around 1.4 m. hectares. More than 80% of total hybrid rice area is in U.P., Jharkhand, Bihar, Chhattisgarh, Punjab and Haryana.

4. As a result of concerted efforts for over two decades, totally 43 hybrids have been released for commercial cultivation in the country. Among these, 28 have been released from the public sector while remaining 15 have been developed and released by the private sector (Table 1). 5. Out of 43 hybrids, 23 have been released by the State Variety Release Committees, while 20 viz., PHB-71, PA 6201, KRH-2, PA 6444, Pusa RH-10, RH 204, Ganga, Suruchi, DRRH2, JKRH-401, PA 6129, Sahyadri-4, GK 5003, DRH 775, HRI 157, PAC 835, PAC 837, DRRH-3, NK 5251 and US 312 have been released by the CSCCSN & RV. Among the central releases five hybrids viz., KRH-2, Pusa RH-10, DRRH-2, Sahyadri-4 and DRRH-3 are from the public sector and the remaining 15 are from the private sector

Other uses

For feeding domestic animals, the bran, meal, and chopped straw are useful, especially when mixed with the polishing's or given with skim milk. The polishing's are also an important source of furfural and other chemurgical products. The straw, which is soft and fine, is plaited in East Asia for hats and shoes, and the hulls supply mattress filling and packing material. Laundry starch is manufactured from the broken grain, which is also used by distillers. A distilled liquor called arrack is sometimes prepared from a rice infusion, and in Japan the beverage sake is brewed from rice. Rice paper is made from a plant of the ginseng family

Cultivation and Harvesting

Methods of growing differ greatly in different localities, but in most Asian countries the traditional hand methods of cultivating and harvesting rice are still practiced. The fields are prepared by plowing , fertilizing , and smoothing . The seedlings are started in seedling beds and, after 30 to 50 days, are transplanted by hand to the fields, which have been flooded by rain or river water.

 In

the United States and in many parts of Europe, rice cultivation has undergone the same mechanization at all stages of cultivation and harvesting as have other grain crops. Rice was introduced to the American colonies in the mid-17th cent. and soon became an important crop.

Production of rice in 2010

Production of rice by country 2010 (million metric ton)[50]

250
197.2
120.6 66.4 49.3 39.9 33.2

China
India Indonesia Bangladesh Vietnam Myanmar

200
150 100 50 0

Thailand
Philippines Brazil United States Japan Cambodia

31.5
15.7 11.3 11.0 10.6 8.2

Factor influencing rice

Evolution of rice

1. Chang (2000) made exhaustive review on the pattern for rice evolution was suggested as from perennial wild to annual wild and then to cultivated. Therefore, the evolution for O. sativa is O. rufipogon to O. nivara to O. sativa in Asia. In parallel, the evolution for O. glaberrima is O. longistaminata to O. barthii and then to O. glaberrima in Africa. 2. It is believed that rice originated in the marsh areas and spread toward the dry lands and hills. The domestication of rice, including such cultural practices as puddling and transplanting, might have first taken place in China.

 3.

The ancient Chinese cultural practices for rice then shifted to Southeast Asia and other parts of the world. Only in the twentieth century did systematic rice improvement start

Global Production And Consumption

450 400 350 300 250 200 150 100 50 0

production consumption

Cooking

The many varieties of rice, for many purposes, are distinguished as long-, medium-, and short-grain rices. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (highamylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arrs negre, in Spain. A stickier medium-grain rice is used for sushi; the stickiness lets the rice be moulded into a solid shape. Short-grain rice is often used for rice pudding.

Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf by American chefs or biryani (Dampukhtak) in India, Pakistan, and Iran.