Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 2/15/2002
Publication Date: 11/1/2002
Citation: MCCLUNG,A.M., BERGMAN,C.J., CHAMPAGNE,E., PARK,W.D., USING RICE GENETICS TO DEVELOP VALUE-ADDED MARKETS., AMERICAN ASSOCIATION OF CEREAL CHEMISTS MEETINGS, 2002. p. 164.
Technical Abstract: Numerous examples exist in commodities like corn, wheat, soybeans, and sunflowers where unique traits have been enhanced through breeding, changing the crop from a commodity to a tailor-made specialty. In rice, breeders expend most of their effort developing varieies that are highly productive, have good milling yield, and meet industry standards for conventional cooking quality. As a result, the vast majority of the genetic diversity that is available in rice is discarded or ignored and many in industry may not be aware of the novel opportunities that exist in rice. Rice research teams are working to characterize the genetic diversity that is available in rice cooking, processing, sensory and nutritional quality in hopes that this may spawn new markets for rice. Understanding how rice functionality is influenced by both genetic mechanisms and the environment will allow end-users to have greater control over their raw materials. We have successfully collaborated with industry partners to develop new value-added products that are being marketed domestically and overseas. We hope to identify other ways to aid the industry to develop health beneficial aspects of rice, decrease energy use and processing time, develop new convenience products, and add value to co-products.