Rice Cultivation

Rice Cultivation

After the question: What’s rice? I dedicated myself to a further topic about rice cultivation:

Rice has been cultivated for thousands of years in Africa and Asia. Since modern times, rice is also cultivated in Europe and America. Italy is one of Europe’s largest rice producers. This article addresses the types of rice cultivation.

80% of rice cultivation is the „wet rice cultivation“, while 20% of the remaining is „dry rice cultivation“.

Wet cultivation

Before the rice can be grown, the field must be plown. First the fields are flooded, second the rice is sown. Before harvesting, the water must drain from the field. After harvesting the plants are threshed, since they have to be freed from the husks. The harvested, unprocessed rice is called paddy rice or paddy rice.

Then dry and clean the rice. Endosperms, germs, and silvery skins remain.
The result is unpeeled rice, which is called brown rice or cargorice. This type of rice is cooked polished and eaten. Full grain rice containt higher vitamins, trace elements and proteins than normal rice. Due to the increased fat content, rice must be eaten in time, otherwise it will become rancid.

If it’s not wild, full grain or natural rice, the rice is additionally grounded, because it’s very rough. Then it’s polished. Some of the vitamins and minerals are lost. The rice is smooth. The result is white rice. Silvery skins and seedlings make the rice bran.

Dry Cultivation

In regions with less rainfall or in the mountains, rice can also be grown dry. A high humidity is necessary for this cultivation.

You can read more at Reishunger.

Also about the topic Paddyreis.

Let’s continue with the cultural importance of rice!









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