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Rice standards pure Kenyan Pishori. Anne kimani. overview. Qualities of basmati Basmati in the world market Factors affecting quality Causes of loss of standard Breeding of Basmati Way forward. Basmati aroma and grain quality. - PowerPoint PPT Presentation
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Rice standards pure Kenyan Pishori
Anne kimani
overview
• Qualities of basmati• Basmati in the world market• Factors affecting quality• Causes of loss of standard• Breeding of Basmati• Way forward
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.
• 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.
Basmati agronomy
• It is low yielding• It is tall • Poor nitrogen response due to lodging
Comparative export prices of non- basmati and Basmati rice varieties-January to December
Jan Feb Mar. Aprl May June July Aug. Sep Oct. Nov Dec
US$,f.o.b.
Thai
premium 332 333 335 341 316 320 323 310 306 303 338 394
Vietnam
rice 360 396 400 400 377 362 359 345 332 360 432 448
Pakistan
rice 342 353 350 360 360 340 340 370 360 318 345 380
Thai
Fragrant
100% 876 879 880 888 901 916 956 972 1022 1060 1083 1009
Basmati
ordinary 1100 900 900 900 1060 1100 1100 1100 838 750 750 750
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 geographica indicatorsl.
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 hu Hai( 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
• 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
• lack of extension services • Deliberate adulteration of local Basmati with
non-aromatic imported and local rice varieties among them local ITA 310
• Improper drying
• 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.
• Heterogeneity has been noted in l/b ratio• Plant height• Varietal maturity time and therefore currently
confused
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
MitigationIn 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.
•
• 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
• Challenges
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