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ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #242474

Title: Organic rice production systems and their impact on grain quality

item McClung, Anna
item McClung, Anna
item Bett Garber, Karen
item BERGMAN, CHRISTINE - University Of Nevada
item Grimm, Casey
item Chen, Ming-Hsuan
item Champagne, Elaine

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 7/1/2009
Publication Date: 9/1/2009
Citation: McClung, A.M., Bett Garber, K.L., Bergman, C.J., Grimm, C.C., Chen, M., Champagne, E.T. 2009. Organic rice production systems and their impact on grain quality. Cereal Foods World 54:A23.

Interpretive Summary:

Technical Abstract: Interest in organic production of rice has been increasing in the US as a result of expanding demand by consumers and interest by growers in capturing this value-added market. Currently, about 35,000 acres in the US are dedicated to organic rice production with about 10% of the Texas rice acreage under organic management. Typically, organic growers receive a significant premium which offsets lower yields and their greater exposure to risk due to their inability to use standard agricultural chemicals. We have been conducting research on organically grown rice for 10 years with the aims of identifying cultivars that have the best performance under organic conditions, determining the impacts of organic management on cooking, processing, sensory, and nutritional quality, and identifying cultural management options that improve yield and reduce risks for farmers and end users. Initial studies demonstrated that high yielding indica cultivars perform well under organic management and would do particularly well if used in the brown rice market. Subsequent studies compared five cultivars having diverse cooking properties that were grown under conventional management using 100% or 50% of the nitrogen fertilizer requirement or using organic management. The impact of organic management was determined on cooking quality parameters, protein content, mineral content, whiteness, aroma, and texture and flavor sensory analysis. In general, organic production methods improved the whiteness and texture of rice without any negative impacts on quality. Currently, experiments are underway to evaluate a broader range of cultivars, including aromatics, colored bran, and niche market varieties that would be desired by organic consumers and producers. The impact of these factors on yield and various grain quality aspects will be determined.