By N.M. Nayar
Origin and Phylogeny of Rices offers an evolutionary figuring out of the foundation, unfold, and volume of genetic range in rice. This unmarried quantity is the 1st to study and synthesize the numerous paintings performed during this quarter within the final 30 years.
Rice is an important foodstuff crop of humankind. It presents extra strength and in addition types the staple nutrition for extra people than the other nutrients plant. This ebook assesses a number of points of this significant crop in chapters dedicated to rice's background and unfold, phylogeny of the genus Oryza, Oryza species and their interrelationships, and the origins of west African and Asian rice.
- Offers an interpretive assessment of the most recent study in this important crop
- Guides extra study and figuring out with an in depth record of references
- Enhances the presentation of ideas through illustrations throughout
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Extra info for Origins and Phylogeny of Rices
2005). They found broadly equal contributions of African and Indonesian people in both the maternal and paternal lineages of Malagasy people, who came most likely from Borneo. There is some evidence that the ancient voyagers stage-posted in Sri Lanka, and/or peninsular India en route. Migrations across the Arabian Sea might have taken place as early as 2,600 BCE, and they came to an end with the arrival of Islam in present-day Indonesia, which replaced Hindusim in about the 12th century CE (Purseglove 1976,Verin 1981, McPherson 1993, Connah 2001, Ray 2002).
However, great changes began to take place in rice production in the USA in the latter half of the 19th century, after the end of the American Civil War (1861–1865). Rice production got reduced on the Atlantic coast, and rice cultivation was taken up in the coastal region of the Gulf of Mexico, in the southern states of Louisiana and Texas. Soon after that, rice industry began in Arkansas, and later in California in the Sacramento valley (Coclanis 2011). Presently, USA produces more than 6 Mt rice annually.
It provides more than half of the food intake for the majority of people in Southeast Asia. Rice is mostly consumed in its raw form after milling, but in certain regions of the world, after parboiling paddy rice. Hand milling and pounding of rice paddy to remove the husk, and also polishing the grains used to be normal practice until the 1940s in most parts of the Old World, including tropical West Africa. Also, rice, which has a red pericarp, continues to be preferred in a few regions of the world, such as some in the Kerala-Konkan coast and in the southeastern regions of India, southern Bangladesh, and tropical West Africa.