Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 12/16/2002
Publication Date: 8/1/2002
Citation: BERGMAN, C.J. PROGRESS IN THE DEVELOPMENT OF RICE CULTIVARS WITH SPECIALTY CHARACTERISTICS. PROCEEDINGS OF THE XVII BRAZILIAN FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2002. 7 PP. Interpretive Summary:
Technical Abstract: Rice yields and production have been increasing across the world while prices have declined. Consequently, the rice industry is looking for avenues to add-value to their crop. One method of doing this is the rice cultivars with specialty characteristics. Most rice cultivar development programs across the world are primarily focused on producing agronomically superior varieties that have grain characteristics traditional for their region. When only conventional rice types are considered, the amount of variation in rice grain characteristics can be under appreciated. Nearly 420,500 samples of rice and its related species are maintained in germplasm collections across the world. Within these valuable genetic resources lies opportunities for expanding the industrial applications for rice without using genetic transformation (i.e., GMO) technology. There is an increasing utilization of these genetic resources to develop rice cultivars with specialty characteristics suitable for use in specific industrial applications. A few examples of these new specialty types include cultivars that remain soft after cold storage of cooked rice, high-lysine cultivars, dark bran cultivars with high levels of antioxidants, a conventional long grain cultivar that has increased cooked rice volume and an aromatic rice cultivar that is able to withstand thermal processes such as steam-table holding.