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The history of rice cultivation is an interdisciplinary subject that studies archaeological and documentary evidence to explain how rice was first domesticated and cultivated by humans, the spread of cultivation to different regions of the planet, and the technological changes that have impacted cultivation over time.
Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice).
Yuan Lung-p'ing. IPA. [ɥɛ̌n lʊ̌ŋ pʰǐŋ] Yuan Longping (Chinese: 袁隆平; pinyin: Yuán Lóngpíng; September 7, 1930 – May 22, 2021) was a Chinese agronomist and inventor. He was a member of the Chinese Academy of Engineering known for developing the first hybrid rice varieties in the 1970s, part of the Green Revolution in ...
By 8000 BC, farming was entrenched on the banks of the Nile. About this time, agriculture was developed independently in the Far East, probably in China, with rice rather than wheat as the primary crop. Maize was domesticated from the wild grass teosinte in southern Mexico by 6700 BC. [48]
Golden rice is a variety of rice (Oryza sativa) produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of the rice. [1][2] It is intended to produce a fortified food to be grown and consumed in areas with a shortage of dietary vitamin A. Genetically modified golden rice can produce up ...
Wild rice, also called manoomin, mnomen, Psíŋ, Canada rice, Indian rice, or water oats, is any of four species of grasses that form the genus Zizania, and the grain that can be harvested from them. The grain was historically and is still gathered and eaten in North America and, to a lesser extent, China, [2] where the plant's stem is used as ...
White rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple ...