India and Pakistan are the only two countries growing basmati rice. Though Pakistan’s rice is accepted as basmati globally, it is not registered legally internationally. That would require involvement of several institutions including the Ministry of Commerce and the Law Ministry, before being taken to the parliament. The cumbersome process has had little push since basmati sales were not affected; allow the law to languish for nearly two decades.
However, sources in the rice sector indicate that Geographical Indication (GI) law will be enacted for basmati rice this year. To understand why this is important for Pakistan’s basmati exports, India’s history of GI law needs to be taken into context.
In December 1999, the Indian parliament passed Geographical Indications of Goods (Registration and Protection) Act. This act is used to identify agricultural, natural, or manufactured goods that have a special quality or reputation specific to a definite geographical territory. GI tagging is an intellectual
property right (IPR) which confers legal protection and prevents unauthorized use by others. Internationally, the WTO Agreement on Trade-Related Intellectual Property Rights (TRIPS) is dedicated to geographical indications.
In 2010, GI status was granted to basmati rice grown in seven states including Punjab, Harayana, and part of Uttar Pradesh among others while Madhya Pradesh was excluded from the list. Indian media sources indicate that apex bodies Agricultural & Processed Food Products Export Development Authority (APEDA) and the Indian Council of Agricultural Research (ICAR) blocked MP’s inclusion due the state neither having a history nor the specific agro-climatic for growing basmati.
Madhya Pradesh has been fighting to be conferred GI status for basmati rice ever since then. Its case was rejected by the GI registry last year so MP has challenged the order in the Madras High Court. It appears that the primary contention against MP’s inclusion is that basmati rice will lose its premium tag that could lead to a decline in its prices. Since MP’s basmati rice is not accepted so by Indian authorities, the rice finds it hard to command the price its counterparts do in domestic and international markets.
While states fight amongst themselves, Pakistan’s lack of protection by GI law has not been taken to task by India. Consider this scenario: India tomorrow files a case under WTO claiming that they alone export basmati rice. Pakistan does not have GI tagging to back its claim and thus the price per unit charged by exporters would be adversely affected.
In terms of value and quantity, the most popular variety of basmati earns more than thrice the most popular variety of non-basmati rice. REAP data indicates that Super Basmati was on average $1,168 per ton whereas IRRI-6 Rice was $352 per ton in FY15. Since basmati rice is not protected legally, if India was to file a case against Pakistan, the country could lose this advantage of premium pricing. Markets like EU would no longer be willing to pay a higher rate for rice not accepted as basmati.
While promoting Pakistan’s basmati rice under GI law is not pressing at the moment, it is best to not be caught sleeping. In India, some specific states tried for and were accepted as basmati cultivating belts. The case is different in Pakistan where the GI law under consideration will be applicable to the country wherever requirements are met.
This is especially growing in importance since movements in EU, one of the biggest basmati rice consuming markets, indicate that Pakistan’s opportunity to export will increase. When EU decreased the fungicide Tricylazole levels acceptable limit, India’s exports were badly hit. Sources indicate that EU’s acceptable Aflatoxin levels are to be revised which may hamper India’s basmati exports further.
Madhya Pradesh’s basmati battle seems political
RICE exporters are lobbying for geographical indication (GI) for basmati grown in Pakistan to boost its exports and overall earnings.
Prime Minister Shahid Khaqan Abbasi has only recently promised to resolve this long- standing issue. Once exporters get all basmati varieties grown in the country covered under the GI law, they can protect themselves against Dubai-based Indian trading houses that buy different Pakistani rice varieties on the cheap and sell them to global markets under Indian brand names.
On prime minister’s instructions, the federal cabinet has already authorised the commerce division to initiate legislation on GI. How long it will take to do so and whether this government whose term will expire shortly will be able to make a GI law is anybody’s guess.
In addition to intensely lobbying for the passage of the much-needed law, the Rice Exporters Association of Pakistan (REAP) has also been aggressively pursuing potential buyers of Pakistani basmati rice. Rafique Suleman, vice chairman of the association, recently unveiled plans for taking a delegation to Saudi Arabia and organising a festival there to promote basmati rice.
SINGAPORE, June 4 — White rice is a common staple on most dinner tables here. However, the starchy grain has gained a bad reputation ever since local health authorities singled it out last year as one of the top concerns in the nation’s battle against diabetes.
Diabetes risk rises 11 per cent for every daily serving of white rice, according to a meta-analysis by the Harvard School of Public Health published in the British Medical Journal. Replacing it with wholegrain options (like brown or red rice) may cut diabetes risk, and Singapore’s Health Promotion Board (HPB) recommends consuming wholegrains instead of refined grains wherever possible.
But nutrition experts say when it comes to diabetes and weight management, the answer is not always so clear-cut.
White is bad, brown is good?
While Asians are genetically more predisposed to Type 2 diabetes than Caucasians, principal dietitian at Raffles Diabetes and Endocrine Centre Bibi Chia pointed out that in the past, obesity and diabetes were not public health issues although previous generations probably consumed more white rice than most people do today.
“We can’t just blame rice. It’s also about what you’re eating the entire day — how much fat, excessive sugar, processed food, deep-fried food — as well as the lower amount of physical activity people are doing these days. Rising obesity rates mean that more people are also developing insulin resistance,” said Chia at the media launch of Kinmemai Better White and Better Brown rice earlier this month.
The Japanese-crafted healthier rice products, processed using a gentler rice-buffing technique that retains more fibre and nutrients, will be available in Singapore next month, offering more options for healthier rice.
The main reason white rice gets a bad rap is due to its high glycaemic index (GI), which is a measure of how rapidly a starchy food affects blood sugar after it is digested.
A value of 55 or less is considered a low GI rating, while 70 or above is considered high, said Dr Iain Brownlee, director of operations for food and human nutrition at Newcastle University (Singapore).
High GI foods cause rapid spikes in blood sugar levels, which over time, could raise Type 2 diabetes risk. Some preliminary research has also linked high GI diets to other conditions like colorectal cancer and age-related macular degeneration.
For diabetics, prolonged high blood sugar levels can also lead to life-threatening complications as their bodies are unable to effectively manage them, said Dr Brownlee.
Nutrition-wise, white rice also pales in comparison to wholegrain varieties as its hull, bran and germ, the outer part which contains most of the fibre, B-vitamins and other nutrients, are removed.
The polishing process leaves only the endosperm, which contains mainly starch and some protein.
On the other hand, wholegrain rice like brown rice, which retains its germ and bran, has a lower GI and almost five times the fibre of white rice. This keeps a person fuller and blood sugar levels stable over a longer period, making it a recommended choice from the perspective of weight and diabetes management, said Riddhi Naidu, a clinical dietitian at HealthQuay Medical.
Processing, cooking methods, and portion sizes matter too
However, Dr Brownlee said it is not always possible to accurately predict the GI of different types of rice as many factors can affect its digestibility.
While wholegrain varieties like brown rice will provide a wider range of nutrients, some may not necessarily be lower in GI than white rice.
For one, the processing methods and conditions in which the rice is grown can impact the GI of rice varieties, he added.
Other factors such as cooking methods and how the rice is eaten can also affect its GI value, said Naidu.
For example, a bowl of rice porridge has a higher GI than plain rice as the longer cooking time breaks down the cellular structure, making it easier to digest and raises blood sugar levels.
Chia added while replacing a portion of white rice with brown rice lowers its GI, the common habit of upsizing one’s rice portion can raise the GI even when consuming wholegrains.
The HPB recommends that wholegrains like brown rice form at most a quarter of a plate at every meal.
“A lot of hawker fare don’t come with adequate vegetables. When you have just two slices of cucumber with your chicken rice, you’ll have to eat more chicken and rice to feel full,” said Chia.
“Another common mistake is to eat rice with a lot of gravy, which increases the carbohydrate, calorie, salt and fat content of the meal.”
Low GI may not always be healthier
The experts stressed that it is also important to note that the food’s GI value does not indicate its nutritional value.
Take rice fried in a copious amount of oil. When combined with carbohydrates, fat tends to lower the GI of the food as it slows down digestion, but it does not mean the fried item is a healthier option, said Naidu.
Besides eating right, practising portion control is crucial in managing blood glucose levels and weight.
“Having low GI rice does not mean you can have more of it. If you dislike brown rice, you may choose to have parboiled or basmati rice, which are lower in GI than conventional white rice varieties,” said Naidu.
Finally, it is also important to get moving for at least 15 minutes after every meal to manage blood sugar levels, added Chia.
Know your rice
The demand for healthier rice options has risen in recent years. NTUC FairPrice’s director of grocery products Victor Chai said this year, the chain has seen a 25 per cent growth in demand for healthier rice products such as unpolished brown rice, red rice, mixed rice and organic rice compared to the same period last year.
It currently offers about 30 different rice products considered to be healthier.
Riddhi Naidu, clinical dietitian at HealthQuay Medical, gives the low-down on the nutritional content and glycaemic index (GI) value of the different rice varieties.
White rice
The hull, bran and germ are removed, hence, it is lower in nutritional value and is easier to digest. But not all white rice has a high GI. For instance, long-grain varieties like basmati have a lower GI (under 70) than short grain options (above 70).
Brown rice
The germ and bran, an outer shell that is full of fibre, B-vitamins and other minerals, are retained. It contains almost five times the fibre of white rice and takes longer to digest, keeping one’s blood sugar levels stable over a longer period.
Red rice
Contains a variety of anthocyanins that gives its bran a red or maroon colour. It has a similar amount of fibre as brown rice, but six times the amount of zinc.
Parboiled rice
Also called converted rice, this type of rice has a lower GI (40) and a firmer and less sticky texture than regular white rice. It is also more nutritious because its processing method — pressure-steamed and dried — forces the nutrients and vitamins (fibre, B-vitamins and minerals) from the husk into the starch granule.
Black rice
Its black-coloured bran layer comes from a unique anthocyanin combination, which causes the rice to turn a deep purple colour when cooked. It contains about three times the fibre of brown rice.
Wild rice
Not a true rice, but comes from a wild North American grain-producing grass. Compared to brown rice, it contains a similar amount of fibre but twice the amount of zinc and eight times the amount of Vitamin E. It requires the most water, soaking and cooking time among other rice types.
GI of rice varieties:
High (70-100): white rice, sticky (glutinous), puffed rice
Medium (56-69): brown rice, basmati rice
Low: parboiled (converted) rice (around 40) — TODAY
Reuters file photo
SINGAPORE — White rice is a common staple on most dinner tables here. However, the starchy grain has gained a bad reputation ever since local health authorities singled it out last year as one of the top concerns in the nation’s battle against diabetes.
Diabetes risk rises 11 per cent for every daily serving of white rice, according to a meta-analysis by the Harvard School of Public Health published in the British Medical Journal. Replacing it with wholegrain options (like brown or red rice) may cut diabetes risk, and Singapore’s Health Promotion Board (HPB) recommends consuming wholegrains instead of refined grains wherever possible.
But nutrition experts say when it comes to diabetes and weight management, the answer is not always so clear-cut.
WHITE IS BAD, BROWN IS GOOD?
While Asians are genetically more predisposed to Type 2 diabetes than Caucasians, principal dietitian at Raffles Diabetes and Endocrine Centre Bibi Chia pointed out that in the past, obesity and diabetes were not public health issues although previous generations probably consumed more white rice than most people do today.
“We can’t just blame rice. It’s also about what you’re eating the entire day — how much fat, excessive sugar, processed food, deep-fried food — as well as the lower amount of physical activity people are doing these days. Rising obesity rates mean that more people are also developing insulin resistance,” said Ms Chia at the media launch of Kinmemai Better White and Better Brown rice earlier this month.
The Japanese-crafted healthier rice products, processed using a gentler rice-buffing technique that retains more fibre and nutrients, will be available in Singapore next month, offering more options for healthier rice.
The main reason white rice gets a bad rap is due to its high glycaemic index (GI), which is a measure of how rapidly a starchy food affects blood sugar after it is digested.
A value of 55 or less is considered a low GI rating, while 70 or above is considered high, said Dr Iain Brownlee, director of operations for food and human nutrition at Newcastle University (Singapore).
High GI foods cause rapid spikes in blood sugar levels, which over time, could raise Type 2 diabetes risk. Some preliminary research has also linked high GI diets to other conditions like colorectal cancer and age-related macular degeneration.
For diabetics, prolonged high blood sugar levels can also lead to life-threatening complications as their bodies are unable to effectively manage them, said Dr Brownlee.
Nutrition-wise, white rice also pales in comparison to wholegrain varieties as its hull, bran and germ, the outer part which contains most of the fibre, B-vitamins and other nutrients, are removed.
The polishing process leaves only the endosperm, which contains mainly starch and some protein.
On the other hand, wholegrain rice like brown rice, which retains its germ and bran, has a lower GI and almost five times the fibre of white rice. This keeps a person fuller and blood sugar levels stable over a longer period, making it a recommended choice from the perspective of weight and diabetes management, said Ms Riddhi Naidu, a clinical dietitian at HealthQuay Medical.
PROCESSING, COOKING METHODS, AND PORTION SIZES MATTER TOO
However, Dr Brownlee said it is not always possible to accurately predict the GI of different types of rice as many factors can affect its digestibility.
While wholegrain varieties like brown rice will provide a wider range of nutrients, some may not necessarily be lower in GI than white rice.
For one, the processing methods and conditions in which the rice is grown can impact the GI of rice varieties, he added.
Other factors such as cooking methods and how the rice is eaten can also affect its GI value, said Ms Naidu.
For example, a bowl of rice porridge has a higher GI than plain rice as the longer cooking time breaks down the cellular structure, making it easier to digest and raises blood sugar levels.
Ms Chia added while replacing a portion of white rice with brown rice lowers its GI, the common habit of upsizing one’s rice portion can raise the GI even when consuming wholegrains.
The HPB recommends that wholegrains like brown rice form at most a quarter of a plate at every meal.
“A lot of hawker fare don’t come with adequate vegetables. When you have just two slices of cucumber with your chicken rice, you’ll have to eat more chicken and rice to feel full,” said Ms Chia.
“Another common mistake is to eat rice with a lot of gravy, which increases the carbohydrate, calorie, salt and fat content of the meal.”
LOW GI MAY NOT ALWAYS BE HEALTHIER
The experts stressed that it is also important to note that the food’s GI value does not indicate its nutritional value.
Take rice fried in a copious amount of oil. When combined with carbohydrates, fat tends to lower the GI of the food as it slows down digestion, but it does not mean the fried item is a healthier option, said Ms Naidu.
Besides eating right, practising portion control is crucial in managing blood glucose levels and weight.
“Having low GI rice does not mean you can have more of it. If you dislike brown rice, you may choose to have parboiled or basmati rice, which are lower in GI than conventional white rice varieties,” said Ms Naidu.
Finally, it is also important to get moving for at least 15 minutes after every meal to manage blood sugar levels, added Ms Chia.
KNOW YOUR RICE
The demand for healthier rice options has risen in recent years. NTUC FairPrice’s director of grocery products Victor Chai said this year, the chain has seen a 25 per cent growth in demand for healthier rice products such as unpolished brown rice, red rice, mixed rice and organic rice compared to the same period last year.
It currently offers about 30 different rice products considered to be healthier.
Ms Riddhi Naidu, clinical dietitian at HealthQuay Medical, gives the low-down on the nutritional content and glycaemic index (GI) value of the different rice varieties.
White rice
The hull, bran and germ are removed, hence, it is lower in nutritional value and is easier to digest. But not all white rice has a high GI. For instance, long-grain varieties like basmati have a lower GI (under 70) than short grain options (above 70).
Brown rice
The germ and bran, an outer shell that is full of fibre, B-vitamins and other minerals, are retained. It contains almost five times the fibre of white rice and takes longer to digest, keeping one’s blood sugar levels stable over a longer period.
Red rice
Contains a variety of anthocyanins that gives its bran a red or maroon colour. It has a similar amount of fibre as brown rice, but six times the amount of zinc.
Parboiled rice
Also called converted rice, this type of rice has a lower GI (40) and a firmer and less sticky texture than regular white rice. It is also more nutritious because its processing method — pressure-steamed and dried — forces the nutrients and vitamins (fibre, B-vitamins and minerals) from the husk into the starch granule.
Black rice
Its black-coloured bran layer comes from a unique anthocyanin combination, which causes the rice to turn a deep purple colour when cooked. It contains about three times the fibre of brown rice.
Wild rice
Not a true rice, but comes from a wild North American grain-producing grass. Compared to brown rice, it contains a similar amount of fibre but twice the amount of zinc and eight times the amount of Vitamin E. It requires the most water, soaking and cooking time among other rice types.
GI of rice varieties:
High (70-100): white rice, sticky (glutinous), puffed rice
Medium (56-69): brown rice, basmati rice
Low: parboiled (converted) rice (around 40)
