16th May, 2016 Daily Global, Regional & Local Rice - Enewsletter by Riceplus Magazine

www.ricepluss.
com
www.riceplusmagazine.blogspot.com
Daily Global Rice E-Newsletter 2016
Vol 7,Issue V
May 16 ,2016
www.ricepluss.com
For information : Mujahid Ali mujahid.riceplus@gmail.com 0321 369 2874

Today Rice News Headlines...
REAP wins Iran rice export order but lack of banking channel still a
hurdle
Legarda urges gov't to utilize IRRI programs to improve agriculture in
PHL
Advancing rice varieties to feed burgeoning world
Taller, stronger rice plant
Dining Notes: Restaurant by day, also a club after dark
Recipe: Spiced pumpkin soup with brown rice, black beans and limewhipped feta
Patent cases hit as IPAB goes headless
Boro production declines in country
N. Korea pushes for timely rice planting to boost output
Rice tasters evaluate varieties grain by grain
States aspirant ranks 26 at CSE
News Detail...
REAP wins Iran rice export order but lack of
banking channel still a hurdle
Editorial Board
Chief Editor
Hamlik
Managing Editor
Abdul Sattar Shah

Rahmat Ullah
Rozeen Shaukat
English Editor
Maryam Editor
Legal Advisor
Advocate Zaheer Minhas
Editorial Associates
Admiral (R) Hamid Khalid

Javed Islam Agha
Ch.Hamid Malhi
Dr.Akhtar Hussain
Dr.Fayyaz Ahmad Siddiqui
Dr.Abdul Rasheed (UAF)
Islam Akhtar Khan
Editorial Advisory Board
Dr.Malik Mohammad Hashim
Assistant Professor, Gomal

University DIK
Dr.Hasina Gul
Assistant Director, Agriculture KPK
LAHORE - Countrys rice exporters have booked new orders to

export around 30,000 tonnes of rice to Iran after a gap of more
than six years.
This was disclosed by Rice Exporters Association of Pakistan
Chairman Ch Shafique after a 22-member exporters delegation,
headed by him, returned to home after a week-long visit to
Iran.We had very fruitful meetings with Iranian buyers and most
of REAP members have booked their orders of rice export for
May-June, 2016.But there is still a problem of currency swap
arrangements with Iranian banks, he said.Iran is one of the
biggest importers of Basmati Rice, he informed.
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Dr.Hidayat Ullah
Assistant Professor, University of
Swabi
Dr.Abdul Basir
Assistant Professor, University of
Swabi
Zahid Mehmood
PSO,NIFA Peshawar
Falak Naz Shah
Head Food Science & Technology

ART, Peshawar

May 14, 2016
Salman Abduhu
The delegation visited Tehran as well as the city of Mashhad where they had meetings with
Tehran Chamber of Commerce, Industries and Mines and Mashhad Chamber of Commerce and
Industry.The deliberations were aimed at increasing bilateral trade and investment between the
two friendly countries.
He said the REAP discussed the issues related to the resumption of rice exports, which nosedived
after sanctions, from Pakistan, implementation of currency swap agreement and the condition of
good manufacturing practices (GMP) certification with Iranian authorities.
These dialogues between the leading businessmen and industrialists were meant to inspire the
Iranian importers as well as investors to explore the healthy business opportunities in Pakistan,
and foster new profitable ventures.
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The REAP members also invited the Iranians to visit Pakistan, where Association could arrange
fruitful B2B meetings with progressive business groups, to seek fresh collaborative ventures.
Pakistan exporters team also held meetings with Government Trading Corporation (GTC) of
Iran, besides meeting with Health Ministry officials to raise the issue of GMP certification for
Pakistani rice exporters, which presently has become a major hurdle in the way of rice export to
Iran.
With a view to enhance liaison between the businessmen of two countries, the REAP members
group
held
B2B
meetings
with
Rice
Importers
Association
of
Iran.
The REAP chairman also called on the Pakistan commercial counsel in Mashhad.I hope that the
country would regain its share in the Iranian market, which can become the good destination for
their basmati exports.
Shafique Ch said that the restart of rice export to Iran remained ineffective, as no appropriate
currency transfer arrangements have been made through State Bank of Pakistan so far.
Although rice exporters have managed to book orders of around 30,000 tons rice export but we
dont seem to take advantage of this opportunity yet, because lack of proper banking channel still
remains a major hurdle. Though our Gulf rice market has squeezed yet we can compensate this
loss by diverting our supply to Iran, he claimed.Keeping in view of the current situation we
request the Finance Minister Ishaq Dar, Trade Development Authority of Pakistan and SBP to
look into the matter and try to arrange currency channel for issuance of E Form from the
commercial banks through Swift Bank in Euro or to open irrevocable letter of credit in favour of
the exporters.
The REAP chairman also requested the government to approve new rice seed variety developed
by the Kalashah Kaku Research Institute and National Institute for Biotechnology and Genetic
Engineering to enhance our yield
Legarda urges gov't to utilize IRRI programs to improve

agriculture in PHL
May 15, 2016
MANILA, May 15 - Senator Loren Legarda today said that the government must utilize the
research programs of the International Rice Research Institute (IRRI) to improve agricultural
systems in the country and to adapt to the changing climate.
Legarda visited the IRRI headquarters in Los Baos, Laguna on Thursday, May 12, and was
briefed on the latest programs of the organization. The briefing was led by Dr. Bruce Tolentino,
Deputy Director General for Communication and Partnerships, and Dr. Jackie Hughes, Deputy
Director General for Research.
www.ricepluss.com

"Our government agencies, especially the Department of Agriculture (DA), should strengthen
their collaboration with the IRRI. Many of IRRI's programs would help the government
proactively address the drought caused by the El Nio, not only through drought-tolerant crops
but also through water-saving technologies such as the alternate wetting and drying (AWD)," she
explained.
Legarda, who chairs the Senate Committees on Finance and Climate Change, said that as
PAGASA now warns of an impending La Nia, the government should have already prepared
farming communities to adapt to the phenomenon.
IRRI has the SUB1 variety of rice that can withstand floods up to 17 days.
The Senator took note of several programs of IRRI that are already being done in other countries.
In India, women are being empowered and provided livelihood through community nursery
services; while in the Mekong Delta, climate-smart villages have been established to improve the
capability of rural communities to adapt to and mitigate the impacts of climate change.
"We must employ these programs here in the Philippines. The community nurseries will help
further our initiatives to capacitate women to redefine rice farming. The climate-smart villages
are much needed to improve resilience of farming communities to climate challenges. The DA,
Climate Change Commission, and the Department of Environment and Natural Resources should
also collaborate with IRRI in the conduct of capacity-building workshops for local government
units (LGUs) from provincial down to the barangay level," Legarda explained.
The Senator also lauded IRRI for its partnership with the DA for the Heirloom Rice Project,
which helps identify, preserve and propagate traditional rice varieties in the Philippines,
particularly in the Cordillera Region and the Ifugao Rice Terraces, where most kinds of the
heirloom rice are grown.
"We are fortunate that the IRRI headquarters is here in our country. We should take hold of that
opportunity to improve our agricultural systems and farming communities, provide better
livelihood opportunities for the rural population and indigenous communities, and preserve our
heritage and cultural integrity," Legarda concluded.(SENATE)
http://news.pia.gov.ph/article/view/1141463137515/legarda-urges-gov-t-to-utilize-irri-programs-toimprove-agriculture-in-phl#sthash.9XJ3FnOF.dpuf

May 14, 2016 Lee Allen, Contributing Writer
www.ricepluss.com
The Arizona Genomics Institute says plant breeders must develop the next generation of crops
with less negative environmental impact and fewer input requirements.
Rice breeders are trying to develop higher yielding and more sustainable crops called Next
Generation Super Crops or Green Super Rice.
Rod Wing, director, Arizona Genomics Institute, Tucson, Ariz., spends many days per year
with rice plantings throughout the world. Photo: Arizona Genomics Institute.
Related Media
Its almost universally agreed that a perfect storm is developing and agriculture faces a
gargantuan task - feeding the worlds population expected to approach the 10 billion mark by
2050.And if thats doable, the challenge is how to accomplish this while wrestling with variables
including less land, water, farmer numbers, plus the impact of climate change.
The Arizona Genomics Institute (AGI) reports, With increasing competition for land, water, and
other resources, breeders must develop the next generation of crops that have less negative
environmental impact and fewer input requirements.
The Institute, based in Tucson adds, Crops will be needed that grow with less water, fertilizer,
pesticides, on poorer soils, and with less labor - and still produce high-yielding and highlynutritious foods.
Sounds like an impossible task, yet AGI Director Rod Wing is optimistic.
Science will be there in time to meet this goal, Wing says. This is a problem were going to
solve in our lifetime. Its going to happen.
He adds, Im an optimist and my motivation every day involves thinking about how to solve the
dilemma and the impact our research will make on the agricultural world.
Genomic sequencing
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To date, the science developed by AGI researchers has been impressive, including building maps
of genomes - the crucial foundation in genomic sequencing. This allows researchers to locate and
identify genes to improve crops and increase yield to avert or at least minimize the looming
global food crisis.
The AGIs primary focus is on cereal crops, including rice, which comprise 60 percent of the
human diet.
Rice which already feeds half the world will play a huge role in this since the current ricedependent population will double by 2050, Wing says.
Rice breeders are trying to develop new varieties that are higher yielding and more sustainable.
We call these crops Next Generation Super Crops or Green Super Rice.
The AGI leader says rice is a good model system for studying other cereals since it has the
smallest genome and is similar to wheat and maize.
In 2004, AGI scientists announced they had sequenced the African rice genome, the beginning of
a much larger undertaking.
http://westernfarmpress.com/rice/advancing-rice-varieties-feed-burgeoning-world
Taller, stronger rice plant

Bangladeshi scientists develop 2 modern, high-yielding varieties that can withstand tidal surge
Reaz Ahmad
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Scientists have come up with a solution for southern farmers who have long been deprived of the
benefits of high-yield modern rice varieties (MVs) that cannot grow on tidal wetlands.
After 12 years of arduous breeding process, they succeeded in developing two modern varieties
suitable for cultivation in the tidal floodplain ecosystem of the southern delta region, with the
promise of an additional yield of one million tonnes a year.
The varieties -- proposed as BRRI dhan77 and BRRI dhan78 -- are set to get regulatory approval
anytime this month, said Director General of Bangladesh Rice Research Institute (BRRI) Jiban
Krishna Biswas.
Against 2.5 to 3 tonnes of rice per hectare, which farmers reap from traditional varieties, the new
modern varieties will bring about 4 tonnes of crops a hectare during the Aman season in JulyDecember, said Helal Uddin Ahmed, chief scientific officer at the research institute.
While farmers elsewhere have already switched to MVs from low-yield traditional varieties, rice
growers in over a million hectares of tidal wetlands have had to remain satisfied with
homegrown varieties.
So long indigenous varieties have performed better than modern varieties on tidal floodplains
because seedlings of the former are taller than the latter. As the region is at the proximity of the
sea and inland estuaries, shorter seedlings often fail to survive the water flowing in and out with
high tide and low tide twice a day.
BRRI dhan77 and BRRI dhan78 are bred in a way that their seedlings would be tall in size and
would survive the tidal wetland condition, said Helal, a BRRI plant breeder.
When farmers take 30/35-day-old seedlings from seedbeds for planting in the fields "our most
productive MVs like BR11 are hardly 35cm tall and fail to withstand tidal water. But the
seedlings of the two new breeding lines would be doubly tall [65 to 70cm] and would well
withstand the tides," he explained.
The newly developed breeding lines would meet southern farmers' aspiration for higher yields in
the Aman season, said scientists at the BRRI.
Nationwide modern varieties coverage in rice cultivation has increased from 25 percent in 1972
to over 80 percent now, but their penetration in the tidal regions of Barisal, Patuakhali,
Jhalakathi, Pirojpur, Bhola, Bagerhat and Gopalganj has remained at 15 percent for all these
years.
Helal, who has been leading the breeding project since 2003 for developing rice varieties suitable
for the tidal wetland condition, expressed the hope that the new MVs would be a breakthrough.
These will offer the southern farmers a good choice to shift from low-yield homegrown varieties
like Sadamota, Lalmota, Moulata, and Dudhkalom.
The new MVs have been developed by crossing homegrown varieties like Sadamota,
Dudhkalom with high-yield modern varieties, said BRRI DG Jiban Krishna Biswas. That means
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BRRI dhan77 and BRRI dhan78 are customised in a way that southern farmers will find the
good-height seedling characteristic of local varieties and high-yield characteristic of modern
varieties in them, he explained.
Thanks to the rapid replacements of low-yield traditional varieties with high-yield modern
varieties, Bangladesh's production of the staple has tripled since independence.
But the production has not gone up on tidal floodplains that constitute an important agroecological zone covering an extensive area in the south central coastal region of Bangladesh.
Once approved by the National Seed Board and popularised among farmers, cultivation of BRRI
dhan77 and BRRI dhan78 would lead to the production of an additional one million tonnes of
rice per year, scientists expect.
BRRI Director (Research) Ansar Ali told The Daily Star that apart from these varieties, two
other new rice breeding lines -- BRRI dhan75 and BRRI dhan76 -- meant for high yields in the
Aus and Aman seasons are in the pipeline for regulatory approval
http://www.thedailystar.net/frontpage/taller-stronger-rice-plant-1224073
Dining Notes: Restaurant by day, also a club after dark

By Dan Macdonald Sat, May 14, 2016 @ 3:41 pm | updated Sat, May 14, 2016 @ 4:25 pm
Chef Rosaria Anderson prepares a vegetarian dish for her "Farm Fresh Feast."
Element and Myth Nightclub is two establishments in one.During the day its a new eatery
serving salads, wraps, paninis, small plates and entrees. At night, the restaurant will still be open,
but in the back of the place is a huge, state-of-the-art nightclub.The restaurant, at 333 E. Bay St.,
across from the old City Hall, will be open every day from 11 a.m. to 2 a.m., while the nightclub
will be operate from 8 p.m. to 2 a.m. Wednesday through Sunday.
The restaurant seats around 40, including sidewalk dining.
The kitchen is run by John Rodriguez, a credentialed chef who earned his masters degree from
the Cordon Bleu in Las Vegas and locally has worked at Restaurant Medure and Three Forks.
His quest is to provide healthful and fresh food.
Were going to do something different. There are no wings, no fries, no greasy foods on this
menu, Rodriguez said.
The salads include a Salmon Caesar ($14), Cobb Salad ($12.99) and an Asian Toss Salad ($14).
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The
four wraps cost $10.99 each and are Buffalo Chicken, Chicken Caesar, Cali Wrap and a BLT.
There are six paninis priced at $9.99 each, including steak; ham and pear; Cuban; and the
Islander (ham, pineapple, red pepper, red onion and Italian dressing).
There are 12 small plate offerings, ranging in price from $6.50 to $8.99. That menu consists of
sliders, flatbread pizzas and sushi.
Finally, entrees include Chicken Rollatini ($16.99), Honey Glazed Salmon over Parmesan
Couscous and house vegetables ($22) and the Skirt Steak (with goat cheese, potatoes, house
vegetable and chimichurri sauce ($21).
If you are so inclined, there is a full menu of specialty cocktails ranging in price from $8 to $12.
Check out the full menu at elementjax.com.
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Owner John Mroz has a DJ background and has brought many elements from around the world
to his nightclub. Customers enter from a side gate and walk a long tunnel with overhead video.
This leads to a garden area that takes you into the club itself with the latest in light and sound. He
promises that the 45,000 watts of sound is for clarity, rather than volume.
This chick can really, really cook
If you want to give your taste buds a kick in the pants, I found the place.
Located just down the street from the Hash House at 353 Sixth Ave. S. in Jacksonville Beach in
what looks like a residential property, is This Chicks Kitchen, which shows off the talents of
Rosaria Anderson.
Owned by the chef and her husband, Craig, This Chicks Kitchen serves some of the most
flavorful food Ive ever experienced in one sitting.
She recently did what she calls a Farm Fresh Feast, which was a nine-course meal made
primarily of vegetarian and vegan dishes, but did include a serving of bone marrow and lamb
chops. Id give you the menu, but there really isnt any purpose in that as she never serves the
same full meal twice.
Her menus are totally dependent on the produce she receives from area farmers that day. Many
of the vegetables we ate were less than 24 hours from being harvested.
She conducts this family-style spread twice a month on Sundays. It consists of five to seven
courses, again depending upon available ingredients.
The next one is on Sunday, May 22, and costs $55. Get your reservation now because seats are
limited and this is an introductory price. Future meals may cost $75 per person (shes still
working that out), but after what I ate, it is more than worth the price. Call (904) 778-5404 for
reservations.
This restaurant, adjacent to the Shine Wellness Center health spa, is deceiving. It looks like a
residence, but it definitely is a full restaurant. Inside is a long community table, where customers
sit with strangers who will be friends by the end of the meal.
Behind that is her modest kitchen that produces the outrageous dishes. She apologized for
cooking with an electric stove, but this chef could prepare gourmet food using just a Bunsen
burner.
Behind the kitchen is a dining area facing a bar that looks into the kitchen. There, she conducts
small cooking classes on Mondays. Her teaching technique is her own.
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I dont just hand you a bunch of recipes, she said. My style is technique- and seasoningbased. This means she shows you how to take a pile of ingredients and turn it into a delicious
feast.
Out back is her garden, where she grows a variety of herbs and leafy vegetables that she uses in
recipes and teas. Just taking some tiny clippings of various plants, rubbing them in your hands
and cupping the outcome to your nose is a relaxing experience in itself. If youve ever run your
hand through a rosemary bush, you know what Im talking about.
A lot of restaurants talk about being farm to table, but This Chicks Kitchen is the real thing. She
buys from a variety of local producers. Her simple salad course featured fresh tomatoes,
chrysanthemum leaves with goat cheese and micro basil. The taste of a real, freshly picked
tomato nearly knocked me over.
Who knew there was actually a root beer plant? The broad leaf tastes just like sarsaparilla. She
used it to make a burrito with barbecued jackfruit served with a collard slaw and a hearty Quan
Yin potato salad (much like a German potato salad).
If it sounds like I am wowed by this place, it is because I am. I just returned from Manhattan
where I ate some great food, but these dishes would turn the head of the most jaded New Yorker.
This Chicks Kitchen is open from 11 a.m. to 5 p.m. Wednesday and Thursday and 11 a.m. to 8
p.m. Friday and Saturday.
The restaurant is working on getting a beer and wine license, so for now if you want wine or beer
its BYOB. I suggest a bright white like a dry Riesling, Pinot Gris, or Cabernet Sauvignon Blanc.
You wouldnt want anything overly oaked with this food.
Go there for lunch and get there early for the quiche that my dining partners were raving about. It
goes quick.
Anderson spends the first part of the week preparing fresh packaged meals for about 30 lucky
customers who discovered her early on.
There are so many people who cant go out to eat anymore because of allergies and food
limitations, she said of her private chef service.
This food is fresh, clean and satisfying.
This Chicks Kitchen doesnt want to turn a caveman into a vegan. Rather, Anderson wants to
introduce customers to a variety of tastes that customers may have never experienced.
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New menu
at Bistro Aix
Bistro Aix, 1440 San Marco Blvd., has introduced its spring menu and some happy hour
changes.
Happy hour has been extended from its usual 3:30 to 6:30 p.m. Monday through Friday to
include Saturday from 5-7 p.m.
It also includes discounted food items during happy hour; among them are steamed mussels ($9),
steak tartare ($11) and the X Burger ($12).
The menu changes are extensive and include appetizers, salads, sandwiches, entrees and desserts.
To take in all of the changes, check the website at forkingamazingrestaurants.com.
Dinner items that caught my eye were Lobster Crepes ($30), Spring Scallops ($31), Basil
Rubbed Lamb Loin ($32) and Duck Breast a lOrange ($26).
A timely time
for Cuban cuisine
Cuba has been in the news a lot lately, so theres no better time than now to have an event
featuring Cuban cuisine.
The Womens Food Alliance is presenting Classic Cuba from 5:30 to 8 p.m. on Monday, May
23, at the Gabriel House of Care, 4599 Worrall Way (near Mayo Clinic).
The event is being hosted by sisters Liz Joiner and Mariela Groshell who are sharing old family
recipes from Cuba. The dinner is being prepared by Danny Groshell, owner/chef of Ocean 60 in
Atlantic Beach.
The evening begins with champagne spritzers and rum cocktails. The Traditional Pig Roast
Dinner features Cuban Salad with tomatoes, avocado, red wine vinaigrette and cilantro; CubanStyle Roast Pork, Citrus Oregano Chicken, Chorizo Black Beans and Basmati Rice, Roast Yucca
with Garlic Mojo, and Sweet Plantains with Spiced Rum Glaze.
Desserts will be provided by Sugar Snob Chocolates and include Chocolate Covered
Strawberries, Gold Chocolate Crunch Pyramid, Customized Chocolate-Covered Oreos, and
Chocolate Truffles.
The cost is $50 per person ($52 if using PayPal). The reservation deadline is Wednesday and can
be made by calling (904) 806-3613, or by emailing leighcort@bellsouth.net.
Do you have any restaurant news, notes or rumors? Drop me a line at tudiningnotes@gmail.com
and Ill check them out.
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Recipe: Spiced pumpkin soup with brown rice, black beans
and lime-whipped feta
KATRINA MEYNINK
Last updated 09:25, May 12 2016
Katrina Meynink
Spiced pumpkin soup with brown rice, black beans and lime whipped feta.
I am not built for cold weather. To me, chill is a fun killer. I know there is skiing and ice skating
and pretty white landscapes and amazing coats and boots, but this all glosses over that very banal
fact that being cold completely sucks. The main redeeming feature, other than the
aforementioned, is it means long slow-cooking in the kitchen, the kind that has
wafting, roasting smells escaping through your windows and floorboards.
And bowls of deliciousness like this spiced number that is part soup, part hearty soul-fortifying
meal. It's basically as many comfort foods as you can find to fit in one bowl with a touch of fluwarding garlic and spice.
INGREDIENTS
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1/2 jap pumpkin, thickly sliced
2 cloves garlic, chopped
2 red onions, peeled, roughly chopped
2 sprigs marjoram
1 tsp coriander seeds, ground
2 tbsp olive oil
1 tsp ground turmeric
2 tbsp freshly grated ginger
1 cup coconut milk
100g adobo sauce
4 cups chicken stock
juice and zest of 2 limes
sea salt and pepper to taste
1 cup tinned black beans, rinsed
2 cups cooked brown basmati rice
Lime whipped feta
juice and zest of 1 lime
1 tbsp yoghurt
160g feta
micro coriander leaves, lime wedges and black sea salt flakes to serve
METHOD
Preheat the oven to 180C. Toss the pumpkin slices, garlic and chopped onion with the olive oil
and season with salt and pepper. Place on a large baking tray and roast until lightly caramelised
and tender, about 25 minutes. Remove from the oven and allow to cool slightly before adding to
a blender with the herbs and spices. Turn out into a saucepan and add the coconut milk and
adobo sauce. Add the chicken stock gradually until your desired soup consistency is achieved.
Simmer for 20 minutes to allow the flavours to develop, adding more chicken stock as it
thickens. Season.
For the whipped feta, blend ingredients in a food processor until smooth. Set aside until ready to
serve.
Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with black beans,
lime whipped feta, and fresh coriander
Patent cases hit as IPAB goes headless

A Subramani | TNN | May 14, 2016, 06.08 PM IST
CHENNAI: Patent and trademark disputes pending for years before the Intellectual Property Appellate
Board (IPAB) will suffer some more delay, as the national body has now been reduced to a headless and a
one-member institution.
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Its chairman Justice K N Basha attained superannuation on May 13, and the lone technical member
(trademarks) has been designated as a temporary vice-chairman. "There are more than 50,000 trademark
cases and 10,000-plus patent cases pending here. And, no case can be heard by a single-member bench as
per rules," rue patent attorneys.
The full complement of IPAB is chairman, vice-chairman, technical member (patent), technical member
(trademarks) and technical member (who could sit on patent or trademark bench). After Justice Basha's
departure, technical member (trademarks) Sanjeev Kumar Chaswal has been appointed temporary vicechairman.
Expressing concern over the unfilled vacancies which could have an adverse impact on intellectual
property-related issues, the IPR Attorney Association (IPRAA) has written to the Union ministry of
commerce and industry to expedite appointments. "It is very important that IPAB remains active at all
times," said IPRAA president P Sanjai Gandhi.
Boro production declines in country

Iftekhar Mahmud and Rajib Ahmed | Update: 11:19, May 16, 2016
Boro rice cultivation has declined in the country, a bad signal for nations food security.
Bangladesh Rice Research Institute (BRRI) revealed this in a survey report, titled, Analysing
causes of shrinking of rice cultivation land in context of self-sufficiency in food.
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The survey, conducted on Boro cultivation in 11 districts, also unfolded anomalies in
government rice procurement drives.
According to a data of Department of Agriculture Marketing, published on 3 May, the market
price of rice in eight districts was in between Tk 500 and Tk 580 per maund, excepting the price
at Nandail of Tk 400-450. Whereas the rice production cost was Tk 828 in this season, according
to a data of concerned ministries.
The BRRI survey report said Boro was cultivated in 48.46 lakh hectare land, producing a total of
1,93,43,000 tonnes of rice in last year. This year, about 7 lakh tonnes of less production of Boro
is feared as 46.61 lakh hectare land was brought under Boro production.
Agriculture minister Matia Chowdhury said the government has decided to procure paddy more
than finished rice so that farmers can get a fair price. The government has adopted different
initiatives to facilitate carrying paddy to warehouses of food department, she added.
BRRI suggested taking the procurement drives to the doorsteps of the farmers and procuring
paddy/rice direct from the farmers.
According to the Department of Agriculture Extension, rates of Boro production decline are
11.29 percent in Kushtia, 6,25pc in Patuakhali, 6.17pc in Naogaon, 5.5pc in Rangpur, 5.23pc in
Jessore, 2.4pc in Bogra, 1.82pc in Satkhira, 1.19pc in Dinajpur, and 1.1pc in Barisa
http://en.prothom-alo.com/bangladesh/news/104767/Boro-production-declines-incountry?feed_tracker=yes
N. Korea pushes for timely rice planting to boost output

North Korea is calling on its people to carry out timely rice planting in an effort to boost the country's
grain production.The move comes as the country gears up for the spring planting season in the wake of
the rare congress of the Workers' Party of Korea (WPK) that ended last Monday. In the key gathering, the
first of its kind in 36 years, the North announced various economic projects aimed at improving the
economic conditions of the impoverished country.
In an editorial on Monday, the North's main newspaper, the Rodong Sinmun, called for the people to
concentrate all their effort on a rice-transplanting campaign to gain a breakthrough in grain production.
The paper likened rice farming to a "battle" to increase the country's grain production.The Northeast
country of more than 20 million has suffered from frequent food shortages as the output of rice, its main
staple, has not met demand. A lack of fertilizer, power shortages and poor infrastructure have been cited
as causes of the country's troubles.
The newspaper said a great victory in the agricultural frontline is a political struggle for the WPK.Despite
the severe drought last year, the daily claimed, the country successfully achieved rice planting success
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and urged all sectors of North Korean society to help out with farming.
Then it proposed a term, "the Speed of Mallima," to prompt North Koreans to work harder to attain the
country's economic goals as well as rice planting.
The term Mallima, which was coined by the North, means a horse that runs 10 times as fast as Chollima,
an imaginary horse with wings that can travel at least 400 kilometers a day.
North Korea first launched the Chollima Movement in the late 1950s as an economic campaign to rebuild
its economy after the 1950-53 Korean War. (Yonhap)
http://www.koreatimes.co.kr/www/news/nation/2016/05/485_204805.html
Rice tasters evaluate varieties grain by grain

2016-05-16 09:39China Daily Editor: Feng Shuang
Tasters prepare for a rice tasting session at the China National Rice Research Institute in
Hangzhou, Zhejiang province.Provided To China Daily
Experts sample 900 batches each year to judge on appearance, smell and taste
Rice tasting is both an art and a science for Zhu Zhiwei and his team at the China National Rice
Research Institute.
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It's a complicated process, and the procedure for tasting a single sample of cooked rice takes
about three hours. As the chief rice tasting analyst, Zhu scrutinizes about 900 samples of cooked
rice each year.
"Three samples a day is the maximum amount with which you can maintain a high level of
judgment," said Zhu, 41, who is also the deputy director of the Rice Quality Inspection and
Supervision Testing Center at the Ministry of Agriculture.
Similar to wine tasting, assessing the quality of cooked rice involves judging its appearance,
smell and taste. Appearance includes its shape and "whether the rice grains are pure white", Zhu
said. The scent is scrutinized both before and after the rice is cooked.
Tasting requires the use of another variety of rice as a control sample. Thai fragrant rice and
Japanese Koshihikari rice are most commonly used. The Thai rice is typically used as a control
sample for long-grained Indica rice varieties, while the Koshihikari variety is used to assess
Japonica rice varieties of short and medium oval grains.
Indica and Japonica are two major rice varieties cultivated in Asia, especially China, and account
for more than 80 percent of the global rice trade.
The rice grains are assessed for tenderness, viscosity and elasticity.
"You take a very tiny bite to feel the viscosity and elasticity of the rice grains. Then you look for
sweetness as you chew," Zhu said.
The rice tasters evaluate after each step. To optimize the process, they carefully measure the
amount of water used to cook the rice. Indica varieties, for example, would lose their natural
shape if boiled in too much water. "The ratio of rice to water during the cooking process is a
crucial element in ensuring the quality of cooked rice," Zhu said.
The final analysis requires that the cooked rice be allowed to cool, after which the tasters
determine whether the grains maintain their taste through the process.
China has not yet drafted a national standard on cooked rice tasting, but the institute's researchers
carefully follow a set of procedures and standards to judge rice quality. Japan is the only country
that has a national standard on the tasting of rice varieties.
It generally takes about three months to train a rice taster, as experience must be accumulated
through the tasting of numerous samples. "The more samples you taste, the more sensitive you
become. You also need to keep thinking during the tasting process," Zhu said.
Different people taste the same rice varieties differently, so using the right control sample is also
important. "If the control sample is not good, then the tasting results will be poor for sure," he
said.
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After years of experience, tasters can identify the area where a rice grain has been cultivated
from the first bite.Consumers looking to choose rice that suits their taste can follow some simple
rules of thumb, Zhu said."First, take a look at the rice grains. If the grains are crystal clear, then
the rice will not be good to eat. You always look for the grains that carry a light earth yellow
color," he said. "Second, use a plastic bag to store the rice for five minutes. If the rice still smells
fresh after five minutes, then that is an indicator that it is good to eat."
http://www.ecns.cn/2016/05-16/210593.shtml
States aspirant ranks 26 at CSE

The results of Civil Services Examination (CSE) were announced Tuesday. Orissaborn Dibya Jyoti Parida ranks 26 among the 1,078 aspirants who have cleared the
examination nationwide. Parida shared his thoughts with Pravash Pradhan of
Orissa POST. Excerpts from the interview:
How did you prepare for the examination?
I had been preparing for CSE at Delhi from 2011 after completing masters in Botany from Delhi
University. This was my third attempt. In the first attempt, I had cleared the written examination
but could not do well in the interview. This time, I prepared well and got through.
What is the state you have opted for?
Orissa is my first preference and IAS the top choice of service. It was my dream to work for the
people of the country and those of the state in particular. I hope to do that now.
A bit about your family and education
My family hails from Balasore and I am the only child of my parents. My father is a retired
agriculture engineer in the state government. My mother is the head of department of Crop
Protection Division at National Rice Research Institute. I studied in Cuttack. I attended Stuart
School and completed graduation from Revenshaw University. I completed postgraduation in
botany from Delhi University.
Who inspired you to go for civil services?
My parents were my biggest inspiration. I was brought up in an environment that developed a
taste for science in me. My mother was a researcher at National Rice Research Institute, Cuttack
and I used to observe her work and learnt that it did not involve interactions with common
people. But in an administrative position, you can have direct access to people and contribute to
their well-being. Thus, I decided to attempt the civil services exam and prepared sincerely. I used
to put in 14 to 15 hours a day on average while preparing for the exam.
What is your message to civil service aspirants?
The most important factor is determination. You have to believe in yourself and study sincerely
and consistently. Success will definitely come to you. I wish more people from Orissa joined the
civil services. Because, more the people from Orissa joining civil services, the more will they
contribute in administrative matters of the country. And, we can serve our own state as well.
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Daily Global Rice E-Newsletter 2016

Daily Global Rice E-Newsletter 2016

Abdul Sattar Shah

Admiral (R) Hamid Khalid

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