Brown Rice Outlook
Brown rice is a type of rice characterized by its hull intact. Brown rice can be contrasted with white rice and red rice. Brown rice has no husk, bran, or germ and is therefore, a whole grain.
Brown Rice contains more fiber than white rice because the outer layer remains intact rather than being milled away as in white rice production. The husk of brown rice contains dietary fiber, Vitamin E, lignans and other phytochemicals that may be beneficial to human health. The bran layer also contains phytochemicals with antioxidant properties.
In white rice, only the endosperm is present; in brown rice, the bran layer is included. During processing for white rice, most of the fiber in the brown rice is lost. When brown rice is cooked by boiling or steaming for about 20 minutes it becomes a soft whitish sticky mass with a distinct nutty flavor. When brown rice is deep-fried, it has a crispier texture and a nutty flavor.
Because of its high fiber content, brown rice does not absorb the flavors of sauces as readily as white rice and takes longer to cook. Sometimes the humidity in the air makes the cooking process take longer. If brown rice is boiled, it becomes sticky and difficult to stir. Brown rice absorbs more water than white rice when cooked because it has a lower proportion of starch; this extra water-absorbing capacity depends on several factors, including how freshly harvested the grain was and how long it was exposed to dry heat before harvesting.
If brown rice is improperly stored, it can become contaminated with molds and then the brown rice will not taste as good as when it was stored properly. If this happens, the amount of nutrients in the grain will be reduced. Brown rice contains no gluten and can therefore be used in a wider variety of baking recipes. It can also be used to make porridge and muesli bars.
Brown rice is also frequently consumed in South Asia and Southeast Asia as well as some parts of Europe, the US, Canada, and Australia. In areas that have a warm climate during the growing season (the months of April through October), farmers primarily grew long-grain white rice cultivars over there.
In Asia, rice is a staple food for many countries, but in recent years it has been competing with other crops because of the rising demand for the crop. For many farmers, rice is seen as a "low-profit" crop that has to be grown in order to meet demand. Rice fields are also being destroyed by human-induced climate change and wild animals attracted by milder weather conditions. The result of these challenges is that the yields are down at 2 million tons this year and prices are up 30% year over year.
Rice is the most important food crop for over half of the world's population. It plays a significant role in both nutrition and human economy. In many parts of Asia, it is the main staple food for humans. In countries such as Pakistan, Bangladesh, China, and Thailand, rice (along with wheat) absorbs more than half of its total cropped area during growing seasons and makes up about 60% to 70% of total food supply. Rice is also a basic component of diet for all other Asians and Africans with its consumption varying from one country to another.
Rice is believed to have originated in the humid and hot regions of the world. Rice is one of the food crops that require a warm and moist tropical climate, low evaporation, plenty of sunshine, porous soil and good drainage. It requires more than 800 hours of sunlight a year while minimum temperature should be 27 degrees Celsius (or 80 degrees Fahrenheit) for optimum production.
Rice cultivation has been associated with many different cultures around the world. The first recorded cultivation occurred in Asia from 5500 BC to 5000 BC; this can be attributed to farmers following their natural inclination for resource development to suit their needs. Similarly, rice cultivation also occurred in South America around 4000 BC. This can be attributed to similar circumstances as that of Asia where people followed their desires to achieve self-sustenance.
Rice is a self-pollinating plant that requires minimal work from farmers during its growing season. It's also resistant to many pests which helps in the saving of production costs and time. Moreover, it requires the least amount of water which is very essential for its survival during extreme conditions. Recently one of the major pressures on rice cultivation has been climate change; it has resulted in serious reduction in production as well as causing an increase in the production cost, especially for small farmer communities.
