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Ultra Rice was developed by Dr. James P. Cox and his wife Jeanne over a course of 20 years, starting in the 1960s while living in Canada. [ citation needed ] The process Dr. and Mrs. Cox developed was more expensive to execute than the market value of the product and they eventually transferred their patent for the process to PATH. [ 6 ]
Rice plant (Oryza sativa) with branched panicles containing many grains on each stem 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.
One of the earliest known examples of companion planting is the growing of rice with Azolla, the mosquito fern, which covers the top of a fresh rice paddy's water, blocking out any competing plants, as well as fixing nitrogen from the atmosphere for the rice to use. The rice is planted when it is tall enough to poke out above the azolla.
Oryza sativa, having the common name Asian cultivated rice, [2] is the much more common of the two rice species cultivated as a cereal, the other species being O. glaberrima, African rice. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago.
IR8 is a high-yielding semi-dwarf rice variety developed by the International Rice Research Institute (IRRI) in the early 1960s. It was developed by an IRRI team consisting of Peter Jennings, Hank Beachell, Akira Tanaka, T.T. Chang, S.K. De Datta, and Robert Chandler.
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai ( 粳米 ) , is the staple of the Japanese diet and consists of short translucent grains.
The rice-based Cream of Rice also forms part of the product line, and is often a recommended early food for infants and toddlers and for people who cannot tolerate wheat or gluten. [ 1 ] Cream of Wheat was owned by Nabisco from 1961 to 2000 when Nabisco was bought by Kraft Foods Inc. B&G Foods acquired the Cream of Wheat and Cream of Rice ...