Indian Scientists Develop a New Variety of Rice

After tremendous amount of research, Indian scientists claim to have developed a rice variety that requires no cooking; only soaking in water.

The rice variety developed at the government-run Central Rice Research Institute (CRRI) at Cuttack in Orissa is characterised by low amylase content and becomes soft on soaking in water.

Indian Production of rice is massive considering the last year’s figure of 98.5 million tones. The new variety of rice can serve specific niche consumers and make rice cooking a hassle free affair.

The new variety, named Aghanibora, tested by the institute is of 145 days duration with a yield of 4-4.5 tonnes per hectare and is at par with the currently grown rice varieties in the country. It is like any other rice variety grown and consumed in India.

The initial experimentation was to test whether the rice variety could be grown in the hot and humid climate of Orissa and still retain the property of softness.

Scientists at the institute have done extensive research over the past three years and tested its nutritional properties and other biochemical parameters. The experiment has proved successful and can be grown more in the eastern states of India

Do you think such a experimentation in Agricultural sector would increase the number of exports and thereby help the Indian economy?