Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 12/1/2001
Publication Date: 6/1/2002
Citation: MCCLUNG, A.M., BERGMAN, C.J. RICE CULTIVAR RESPONSE TO ORGANIC CULTURAL MANAGEMENT. RICE TECHNICAL WORKING GROUP MEETING PROCEEDINGS. 2002. p. 146. Interpretive Summary:
Technical Abstract: Sales of organically grown products have increased dramatically in the U.S. and Europe. Organic cultural management involves restrictions on the use production practices in an effort to enhance the environment. Although only a small amount of the U.S. rice acreage is under organic management, its high value provides a marketing opportunity for growers. The objectives of this study were to determine the influence of cultural management on yield potential and rice end-use quality using U.S. and introduced germplasm. Studies were conducted over two years using conventional management (100N), conventional management with half of the recommended nitrogen fertilizer (50N), and organic management. The study included 5 cultivars from China, 2 from the Philippines, and Cypress, a popular U.S. commercial variety. Cultural management method had a significant effect on yield, milling quality, heading, and harvest. The highest yield potential was observed using conventional management. The cultivar Tesanai 2 from China produced significantly higher yield than any other cultivar and had the highest yield under organic management. Organic management resulted in the cultivars maturing earlier, having reduced plant height and decreased stand establishment as compared to conventional management. Cultural management significantly affected all quality parameters. The 100N treatment produced the highest milling yield and organic management resulted decreased translucency and greater whiteness, likely due to more chalk. Zhong You Zao 3 and Cypress produced the highest amounts of whole milled kernels per hectare under organic management. Although organic management significantly impacted quality parameters, these differences were very small and their impact on cooking and processing quality is questionable.