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COMMON RICE (Oryza sativa)

In Asia, rice was grown already in the 5th – 3rd centuries B.C. In Europe it arrived much later, in the 8th century in Spain. In 1522 the first rice fields were established in Italy. The English name “rice” comes probably from the Italian “riso”. At present there are two main rice lines grown, water (lowland) rice and dry (mountain) rice.


 Husked seeds

Importance and grain composition grain:

Rice is grown mainly for human nutrition. Either husked rice is used or semi-husked (Natural).  It is also used as dietetic food because it has high nutrient digestibility and it is hypoallergenic as it does not contain gliadin type proteins that induce gluten allergy (celiac disease). From rice some alcoholic beverages are made. For feeding animals it is used just a little, mainly in dog and cat nutrition as a component of hypoallergenic diets or low-protein diets. From damaged and broken grains rice starch is manufactured. Rice straw is used for making mats, baskets and hats. In Japan edible mushrooms are grown on rice straw and in China fine paper is made from rice.

The rice grain has a low content of crude protein (about 8 to 10%), but in comparison with wheat it contains more lysine. Reserve protein is called oryzenin (glutenin). Non-husked rice contains about 60 to 70% nitrogen-free extract, most of which is starch, about 10% crude fibre, 2.5% fat, 5% minerals and B vitamins. During husking seed envelopes and the aleurone layer are removed. By husking fibre content is decreased bellow 1%, but along with fibre also B vitamins, most fat and minerals contained in the peeled layers, are removed too.

 Cultivation requirements:

For a certain period of time there were attempts to grow rice in this country. At present, however, rice is only imported.

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