IRRI initiates participatory research on cooking quality test for new varieties
Golden Rice grain compared to white rice grain in screenhouse of Golden Rice plants.
Odisha, INDIA (15 May 2023)- In collaboration with the Government of Odisha, the International Rice Research Institute (IRRI) launched a participatory study on the cooking characteristics and sensory attributes of rice varieties on 10 May 2023 in Bargarh. The activity aims to help the participants assess the taste, texture, aroma, and appearance of rice varieties.
A total of 56 participants attended the cooking quality test, including men and women farmers from Odisha, local government members, village heads, district and Agriculture District Officer, Bargarh, Bijay Kumar Pattnayak; Deputy Project Director, Agriculture Technology Management Agency, Rabinarayan Senapati, and Assistant Agriculture Officer, Ms. Jyotsnamayee.
In 2022, IRRI conducted varietal cafeterias and on-farm trials to evaluate and validate the performance of a large number of newly released rice varieties through the National Breeding Program. Several varieties (25–30 novel products) were subjected to a thorough participatory evaluation and measurement in order to generate performance-based rankings. These classifications were based on the yield, yield-related parameters, and other observable characteristics of the rice plant.
To advance the result of the on-farm trials, the IRRI Seed System team, led by Dr. Swati Nayak, Mosharaf Hossain, and Dillip Kumar Rout, conceptualized a “new” experiment to assess various rice characteristics that define overall cooking quality, such as overall flavor, stickiness, elongation, water absorption, cooking time, aroma, and texture.
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