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About Rice

The Scientific Name of Rice is as follows:

Scientific Name Oryza sp.
Common Names English: Rice; German: Reis, French: Riz; Spanish: Arroz

Variety of Rice -

Worldwide there are more than 40,000 different varieties of rice available, species name Oryza sativa. Here are some of the common and popular varieties from India

Basmati rice, Ambemohar, Dubraj rice, Aizon Rice, Champaa Rice, Hasan serai, Gobindo Bhog [West Bengal], Atop, Ponni Rice, HMT Rice, Thimmasamundaram Mollakolukulu, Jay Shrirama Rice, Joha rice, Rosematta rice, Navara rice, Raja Hansa rice, Molakolukulu, Patna rice, Tulaipanji rice, Pusa Rice, 74 count, Laxmichura [WestBengal], Bhut Muri(Kelas)[WestBengal], Idly , Rice - Short grain, Sona Masuri, Ranjit Rice, Katta sambar, Hansraj, Jyothi, Annapoornna, Minicate, Super minicate, Poreiton chakhau - aromatic dark red rice from Manipur, Rice varieties of Karnataka- Jaya, Thanu, Tunga, IR-30864, BR-2655 (Produced in SFPP Project, VC Farm, Mandya, Traditional Kerala rice varieties - Chitteni, Aryan, Thavalakkannan, Vattan, Wayanad Kayamma, Palakkad Matta, Assamese rice varieties - Bora, Malbhog, Manuhar, Bahadur, Kushal, Maniram IR-8, etc. Tamilnadu rice varieties- IR-20,IR-50,Aduthurai(ADT)-36,Ambai-16, BPT 5204, ADT 43, improved white ponni, Co-43 etc., Seela Rice, Basmati tukda, Arwa, Parwmal, Surti kolam, kolam (Varieties of Gujrat), Improved Samba Mahsuri, Akshayadhan, Varadhan, Kalinga III, Katarni, Mal-bhog, Tulsi-manjari (black), Mansoori.

History of Rice Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.

Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.

Genetic evidence has shown that rice originates from a single domestication 8,200-13,500 years ago, in the Pearl River valley region of China. Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice spread to Southeast and South Asia. Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.