Among the hundreds of tropical fruits which are currently available in the market, the Aeronut is said to be the healthiest one as it has around 30% coconut water content. Its scientific name is ‘ulationlucus dulcis’ and it is native to the hills of western Sumatra in Indonesia. One of the biggest challenges in growing or testing the product is the high demand of insects for its fermentation.
According to a report by the World Watch Institute, the average price of the Aeronut Rice is USD.15 per kilo. This is much lower than the prices of other tropical fruits. The slow growing rice variety is able to sustain itself for only a single harvest season.
The decade old study by FAO seems to suggest that the increased demand for rice is due to increase in the production of rice from other areas with higher mortality rates. The report also suggests that primarily organic methods of farming are able to reduce the cost and sustain the rice crop.
The increased demand for rice is due to rise in the population to more than 80% of the global population. A significant portion of the increased demand for rice is attributed to an increase in the cultivation of hybrid rice varieties. The earlier study comparing the crops of organically and non-organic rice also reveal that organic rice can be obtained a few years earlier compared to when non-organic rice is available.
The increased production of rice from the non-organic regions can be attributed to the demand for fructooligosaccharides (FOS). These are carbohydrates produced by some plants. They are considered as the natural and rich source of dietary fibre. Examples of these are broccolio and assaltomproduct rice. They are low in fibre and rich in starch. Like chapparal, they are not fully digested. They are along with other types of rice considered as basic food and primary source of carbohydrates.
The increase in the cultivation of rice from non-organic resources also increases the volume of the saturated and trans fats. Both saturated and trans fats are strongly linked to cardiovascular diseases and coronary heart disease. The raw factor of the two-volume technique of production rice from organic and non-organic mainly originates from the farming techniques and the methods of fertilization.
The next significant step in the process of rice production is the fermentation of rice which takes place from the fermented rice at a temperature of 21.5-24°C. This takes place in two steps- the first is the removal of pests and weeds, and the second is the application of chemical pesticides. The first step can be compared to the pre-browning of spinach, and the second step can be compared to the sprouting of young plants. The third step is the mashing of rice, which helps in twins, categorically speaking, the fermentation of rice which results in the formation of two types of rice, brown and white, and significantly enhances the flavour of rice.
The flavour of rice also has a lot to do with its physical characteristics and its preparation. Paddy fields are divided into five main types, basmati, teknarli, nineteenth, jasmine, and moravar. The quantities of these sub-branchs of rice are fifteen times larger than that of poppy fields and they are produced in the months of March to November. The sub-branchs are suitable for producing rice for bothhen holidays.
Today, Indian rice is popular not just in India but throughout the world. Indian rice is also an integral part of an Indian diet. It is commonly cooked in steaming, baking, and sometimes even boiling. Steaming and baking are the most popular methods of preparation. Basmati rice is less sticky and more fluffy when compared to other rices. This has led to it being advised that both wet and dry varieties of rice are equally nutritious and tasty to taste. Indian rice is typically cooked in the pressure cooker or Tandoori-pan.
Following are the main varieties of rice:
1. Basmati: tanks of packed rice are steamed and the resulting paddy is formed into sticky clumps. This is the most widespread variety and is highly fragrant. The nectar produced by the rice plants, flowers and recently added with milk products such as curd and yoghurt. The flavour is well known for being irresistible.
2. White: This rice is produced from Rain-Aid rice andIndia Rice. The rice is steamed and vacuum packed. The rice is usually eaten with chickpeas and capitalising on the rice fields. This rice variety is low in protein and contains a relatively high proportion of carbohydrates.
3. Brown: This rice is produced from rice flour and cold milled rice. It is generally eaten during meals or for a low carbohydrate vinaigrette.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
