Rice is defined as a cereal grain belonging to the grass family of 'Poaceae'. Rice belongs to two species of Poaceae crop, namely, 'Oryza Sativa' and 'Oryza Glaberrima.
It is a staple food crop in many parts of the world, including Nigeria. In fact, about 99% of the people consume rice as part of their diet in Nigeria. Nigeria is the largest consumers of rice though it produces very little and India is the second largest producer of rice after China, accounting for about 90 million tons of production in the world. Rice is cultivated during both winter and summer, with over 4000 varieties of rice being grown every year. In countries where agriculture is the main occupation, the cultivation of rice is seen as the principal activity and a major source of income.
Varieties of Rice
Although there are more than 4000 varieties of rice that are growing every year, the most common varieties of rice that are seen in the market can be described as follows:
•Brown Rice: It is a variety of rice in which only the hull is removed. Due to the bran layers that are left on the grain, it has a natural tan colour. The texture of the brown rice is slightly chewy with a nut like flavour, which is due to the bran present inside the grain. Brown rice takes about 30-45 minutes to cook and is considered to be a very good for health because of its nutritional value, as it contains less of starch as compared to white rice.
•White Rice: White rice is defined as that form of rice whose husk, bran and germ have been removed completely during the milling process. Because the white rice undergoes this process, it is also known as 'polished rice'. The entire husk, bran and germ get removed so that the rice does not get spoiled. In this manner, its storage capacity is increased to a great extent. It has a delicate flavour and contains lots of nutrients like thiamine, riboflavin, niacin, and iron.
•Parboiled Rice: Parboiled rice is yet another variety of rice which is cooked in a steam pressure before it is milled. The steam pressure process helps in pushing the vitamins and minerals present in the outer coats to shift to the central part of the kernel. The entire process of cooking takes about 20 minutes, and after cooking, the rice becomes firm in texture and also the grains of the parboiled rice do not cling to each other after it has been cooked.
We can offer various varieties depending on the clients demand, packed in 20kg, 25kg and 50kg bags. We source our rice from Thailand, India and America. Most of our client in Nigeria prefer the Long grain Parboiled rice, 100% sortexed.