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New ‘Guyana Pride’ rice variety to boost production

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A new paddy variety, already bearing the nickname “Guyana Pride,” has been introduced to rice farmers and could prove popular given its resistance to rice blast disease and its potential to produce 45 to 55 bags per acre.

Called GRDB 15, it is an early duration variety that matures between to 105 to 110 days.

The release of the new variety comes at a time when Guyana is enjoying its best rice production figures, with export earnings totalling over US$200 million last year.

“It is foreseen that this variety will be a good economic choice for the farmers and there will be a rapid expansion of acreage across Guyana,” said Dr Mahendra Persaud, Chief Scientist and Plant Breeder at the Guyana Rice Development Board (GRDB).

Last year, Guyana saw the highest export figures of an estimated 640, 000 tonnes of rice.

The GRDB 15 variety produces a long, slender grain with five percent more yield than the other varieties in the industry and is ideal for the international market, Dr Persaud stated.

 

He said it would not be surprising to see the variety claim 30% of the cultivation in the next three seasons and is expected to increase national productivity to six tonnes per hectare in the next six seasons.

Leekha Rambrich, President of the Rice Producers Association, noted that it has been four years that a new variety was not released in the system and he referred to the GRDB 15 as an excellent variety.

The GRDB 10 produces an average of 40 bags per acre.

General Manager of the GRDB, Nizam Hassan, encouraged farmers to “speedily” procure their seed paddy. He said the new variety will be available to farmers at the same price of other varieties.

Minister of Agriculture Noel Holder said that the GRDB will continue to invest in research to develop new varieties.

In addition, he said the Ministry of Agriculture is developing more lands for rice production.

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Since I came to America, I only guy basmati or Spanish white rice which I cook dry by simmering. I never buy any Guyana rice. This should not discourage consumers from purchasing Guyanese products in the supermarket. 

FM
Pointblank posted:

The release of the new variety comes at a time when Guyana is enjoying its best rice production figures, with export earnings totalling over US$200 million last year.

Who created this variety and is it GM?

FM
Prince posted:

Since I came to America, I only guy basmati or Spanish white rice which I cook dry by simmering. I never buy any Guyana rice. This should not discourage consumers from purchasing Guyanese products in the supermarket. 

Learn to cook. The selection of rice depends on the dish being made. One has to chose between starchiness, grain length and aroma. A rossito cannot be made with any rice but requires Arborio rice. Same with arroz con pollo which needs a long grain rice that is not as starchy. Then there are pilafs what presents differently with different rice. You cannot use the same rice for everything.

FM
Stormborn posted:
Prince posted:

Since I came to America, I only guy basmati or Spanish white rice which I cook dry by simmering. I never buy any Guyana rice. This should not discourage consumers from purchasing Guyanese products in the supermarket. 

Learn to cook. The selection of rice depends on the dish being made. One has to chose between starchiness, grain length and aroma. A rossito cannot be made with any rice but requires Arborio rice. Same with arroz con pollo which needs a long grain rice that is not as starchy. Then there are pilafs what presents differently with different rice. You cannot use the same rice for everything.

What rice for Dhal and Rice?

K
Stormborn posted:
Pointblank posted:

The release of the new variety comes at a time when Guyana is enjoying its best rice production figures, with export earnings totalling over US$200 million last year.

Who created this variety and is it GM?

GMO has been going on for over 200 years, don't feel yourself!

FM
Baseman posted:
Stormborn posted:
Pointblank posted:

The release of the new variety comes at a time when Guyana is enjoying its best rice production figures, with export earnings totalling over US$200 million last year.

Who created this variety and is it GM?

GMO has been going on for over 200 years, don't feel yourself!

I am speaking of bio-engineering by directly adding genetic material to seeds for some advantage, ie grain size, yield etc. I am not speaking of selecting special naturally selected plants. Unless something happened in the past decade that I did not caught on to there are no GM rice being sold commercially. The unfortunate thing is that there are many variety already available and companies like one of the five main producers of seed grain often sneak them into places like India or maybe Guyana.

FM
seignet posted:

I thought it is how the rice is prepared-spanish, pilaf, cookup, pullow, etc etc.   

grain size, starch content etc are indicators for what they are used for. No sushi vendor would dare use any other than japonica short grain because the need the starch. Basmatti works well with pilaf, arborio for risotto. The various variety is not for ornamentation but for function.

FM
kp posted:
Stormborn posted:
Prince posted:

Since I came to America, I only guy basmati or Spanish white rice which I cook dry by simmering. I never buy any Guyana rice. This should not discourage consumers from purchasing Guyanese products in the supermarket. 

Learn to cook. The selection of rice depends on the dish being made. One has to chose between starchiness, grain length and aroma. A rossito cannot be made with any rice but requires Arborio rice. Same with arroz con pollo which needs a long grain rice that is not as starchy. Then there are pilafs what presents differently with different rice. You cannot use the same rice for everything.

What rice for Dhal and Rice?

Indians use basmatti...white. At home we use a long grained brown rice. I think the basmatti is a better choice. Every indian restaurant uses it so I guess they know best.  But again, we only make one kind of dhal. They have dozens and with every kind of lentil.

FM

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