IR 64 Parboiled Rice

IR-64 Parboiled Rice is a popular variety of rice known for its high yield, affordability, and decent cooking quality. Here's a detailed description:

1. Variety Overview:

• Name: IR-64 Parboiled Rice
• Type: Long-grain, non-basmati, parboiled rice
• Origin: Developed by the International Rice Research Institute (IRRI) in the Philippines; widely grown in India, especially in Andhra Pradesh, Telangana, Chhattisgarh, and Tamil Nadu.

2. Physical Characteristics:

3. Parboiling Process:

Parboiling involves:

• Soaking
• Steaming
• Drying

Benefits of parboiling:

• Enhances nutritional value (retains more vitamins and minerals from the husk)
• Makes rice harder, reducing breakage during milling
• Improves shelf life
• Yields fluffier and firmer cooked rice

4. Cooking Qualities:

• Non-sticky
• Cooks uniformly
• Ideal for bulk cooking (hotels, caterers, canteens)
• Takes slightly longer to cook than raw rice
• Absorbs flavors well

5. Uses:

• Daily household consumption
• Food service industry (restaurants, hotels)
• Export markets in Africa, Middle East, and Asia

6. Advantages:

• Cost-effective compared to Basmati
• High yielding and disease-resistant crop
• Long shelf life after processing
• Good for diabetic-friendly diets due to lower glycemic index compared to white rice

7. Export & Market Demand:

• IR-64 Parboiled Rice is a major export variety from India.
• Preferred in countries like:
• Benin
• Senegal
• UAE
• Saudi Arabia
• Sri Lanka

If you’re looking for technical specs (like moisture content, broken percentage, etc.) or want help writing a product description for packaging or export, I can provide that too.