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Hybrid Rice. Hybrid rice is a type of Asian rice that has been crossbred from two very different parent varieties. [1] As with other types of hybrids, hybrid rice typically displays heterosis or "hybrid vigor", so when grown under the same conditions as comparable purebred rice varieties, it can produce up to 30% more yield. [2]
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
It was thus difficult to produce hybrid rice in large quantities. In 1961 he spotted a seed-head of wild hybrid rice. [12] By 1964, Yuan hypothesized that naturally-mutated male-sterile rice could exist and could be used for the creation of new hybrid rice varieties. He and a student spent the summer searching for male sterile rice plants.
Since rice is a self-pollinating species, it requires the use of male-sterile lines to generate hybrids from separate lineages. The most common way of achieving this is using lines with genetic male-sterility, as manual emasculation is not optimal for large-scale hybridization. [20] The first generation of hybrid rice was developed in the 1970s.
Rice is an affordable, convenient and nutritious staple in many family meals. It’s a simple, starchy side that spans many cultural dishes. Plus, rice is an easy ingredient to use in practically ...
By cross-breeding together IR8 with 13 parent varieties from six nations, Dr. Khush developed IR36, a semi-dwarf variety that proved highly resistant to a number of the major insect pests and diseases that raised farmers' rice yields and drove down prices of the staple food for Asian families. [1]
Bakovic says red rice is a great side dish (as are other types of rice), and it can also be mixed with veggies, lean proteins and fish. Zumpano has a few other favorite rice varieties to dish on.
Brown rice does have more fiber, fat and a touch more protein than white rice because of the way it’s processed. Whole grains are made of three parts: the germ, bran and endosperm.