Scientific Workshop Series -Workshop on Rice Processing
Rice (Oryza Sativa L.) is a strategic and leading staple food crop for more than 50% of the world’s population, providing 15% of protein and 21% of dietary energy per capita particularly in the rice-growing area of the developing country, where 90% of the rice is produced and consumed.
To obtain a higher yield (quality and quantity), the postharvest processes are crucial. Drying is the process that reduces the moisture content of the rice paddy down to a safe level where rice can be properly milled and, importantly, put away safely for storage. Drying is the most critical operation after harvesting a rice crop. Any delay in the drying process, incomplete drying, or ineffective drying will reduce the grain quality and result in post-harvest losses. Rice milling is the removal of the husk (dehusking) and the bran to produce the white rice for consumption. This process has to be accomplished with care to prevent excessive breakage of the kernel and improve head rice percentage.
” Rice Processing” workshop conducted from June 19, 2021, in the Rice Research Institute of Iran (RRII), Rasht, Iran. In this workshop, the experts of rice sectors and academic members of Rice Research Institute of Iran. The speaker of this workshop was Dr. Tajadodi, Assistant Professor of the Rice Research Institute of Iran.
In this workshop participants were introduced to the postharvest operations include cleaning, drying, parboiling, milling, grading, and packaging. The aim was to improve the knowledge and skills of trainees in rice post-production especially in the case of how to reduce losses in drying and milling steps.
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