by Bhupen Goswami
Guwahati : Amidst the kisan agitation, Prime Minister Narendra Modi had briefed about the steps taken by the government in the field of agriculture in his parliamentary constituency Varanasi. The Prime Minister also gave examples of profitable farming to farmers. He said that the best example of government efforts and modern infrastructure is to benefit the farmers, the black rice of Chandauli, the black rice.
This rice is coming with prosperity in the homes of farmers. Thereafter, Assam Agricultural University deals with rice research, it has successfully enhanced 15 low yielding black rice varieties, which are likely to reach farmers in a year or two. Agricultural scientists from Assam Agricultural University, Jorhat, affiliated to the Indian Council of Agricultural Research, said that as per the directions of Prime Minister Narendra Modi, agricultural scientists, researchers, agricultural students and research institutes have supported black rice-rich farming for the betterment of agriculture and farmers.
Agricultural scientists said that there are varieties of many kinds of rice in the world. White rice is a variety of brown rise which are eaten in the world. But now black rice will also be eaten in the world. Regarding black rice, black rice has been revised at Titabar Krishi Rice Research Station, Jorhat in the North Eastern State of Assam. Titabar RRS, which mainly deals with rice research under Assam Agricultural University, has also successfully increased 15 low yielding black rice varieties, which are likely to reach farmers in a year or two.
Scientists said it could be soft and easy to cook even while maintaining the essential nutrient value. At the same time, black rice said that rice (Orija Satet L. Indica) varieties are rice varieties with purple pericarp. The pericarp layers in black rice have a high anthocyanin element, which gives it a darker purple color.
It is also rich in antioxidants. Black rice has been used in various traditional medicines and recently many researchers have reported that they have many health benefits. Dr. Sanjay Kumar Chetia, principal scientist of the research station, said that kala rice is a rich source of protein-rich, flavonoid phytonutrients and antioxidants, yet the daily diet was not consumed by the population as it had to be soaked. Hours before cooking and even after cooking there was stiffness in the core. In addition, it was also not like a glutinous quality by many people.
Low amylos content (10-15%) in traditional black rice occurs, and therefore becomes sticky when cooked. For this reason, people do not like black rice. Similarly, an attempt was made to produce black rice varieties with an amylose material of about 20% in Assam Agricultural University, it was successfully achieved and better lines were produced while retaining all other properties. He said that we have successfully modified the crop to soften like white rice, removing the gluten characteristic while retaining all essential nutrients. In Asian countries, black rice is often consumed with white rice to enhance its taste, colour and nutritional value, Chetia said. In a year or two, the farmers will reach the lines.
Ayurveda experts point out that the use of black rice increases the immunity of the body. Special anti-oxidant is beneficial for the skin and eyes and for the fiber digestive system. At present, about 250 farmers are cultivating it in Mirzapur district of up. In Chandauli district, farmers have cultivated black rice on about 500 hectares of land this year. Agriculture experts point out that the production of eight to 10 quintals per bidis is possible in black paddy cultivation. Black rice is sold up to Rs 285 per kilo. As farmers, its cultivation is also helpful in saving water. The demand for this rice is a great country abroad. There is a good demand in Tamil Nadu, Bihar, Rajasthan, Mumbai, Haryana in the country. At present, it is selling online from about Rs. 300 to 350 per kilo. The cultivation of this rice costs Rs. 20 to 25, 000 per acre. It is 120 to 130 days like other varieties of paddy.