Aromatic rice to be made available for local farmers to cultivate in 2025

As Guyana aims at introducing an aromatic variety of rice, Chief Scientist attached to Guyana Rice Development Board (GRDB) Rice Research, Dr Mahendra Persaud has said that in order for farmers to get a premium price for it, it will have to be processed separately.

If millers do not do this, Director General of the Agriculture Ministry, Madanlall Ramraj believes farmers will not want to cultivate the aromatic variety.
Currently, according to Dr Persaud, the GRDB is in the final stages of field testing which is being conducted at four locations and by 2025, it will be tested in farmers’ rice fields.
Aromatic rice is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline.
Aromatic rice provides the most benefits of health and nutrition. These are considered healthier as they possess more vitamins and fibre in their outer bran layers. Brown aromatic basmati rice contains 20 per cent more fibre than other brown rice varieties, which prevents the formation of cancerous cells in the body.
According to Dr Persaud, in order for farmers to get a premium price from aromatic rice, millers will have to process it separately and package it separately.
“Because you don’t want contamination with the aromatic and non-aromatic or even the bio-fortified rice because you will not be able to attract a premium price like that.”
Currently, bio-fortified seed paddy is being made available so that farmers can cultivate it for the next crop.
Rice biofortification is a novel, promising, cost-effective, and long-term strategy for providing micronutrients to people who do not have access to a varied diet or other micronutrient-based remedies. The variety developed in Guyana has zinc added to it.
Meanwhile, the aromatic paddy variety is sold at a price that is about 10 per cent higher than other varieties of rice. However, the price on the shelves is considerably higher. (G4)a