Chinese researchers identify gene, called HMGB1, which helps rice with less water. Jay Hilotin, Senior Assistant Editor In a big breakthrough, Chinese scientists say they’ve
West Bengal is the highest producer of rice in India. Rice is eaten with most daily meals. Learn about West Bengal’s strong farming traditions, its natural advantages, and how
by Tucker Scharfenberg. As grain producers face increasingly hot growing seasons, new research reveals promising news: rice plants exposed to high temperatures during a critical
A study conducted at the Center for Excellence in Molecular Plant Sciences of the Chinese Academy of Sciences (CAS) has constructed an unprecedented pangenome map of wild and
By LDN Guest Post Rice is more than just a staple food—it’s a vital component of global food security, cultural identity, and economic trade. As one of the most widely
Johane M. Filemon, M.S., RDN Reviewed by Dietitian Christa Brown, M.S., RDN, LD As a registered dietitian nutritionist and Haitian American, I’m often asked about which is
The risks associated with the cooking and storage of rice Rice can be contaminated by the spores from a type of harmful bacteria, Bacillus cereus, which can cause food poisoning.
MOAH and MOSH Contamination in Rice: Mineral Oil Aromatic Hydrocarbons (MOAH) and Mineral Oil Saturated Hydrocarbons (MOSH) are chemical compounds primarily derived from crude
Genetically modified (GM) rice refers to rice varieties that have been altered through genetic engineering to exhibit traits that do not naturally occur in conventional rice.
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