Harvesting, Threshing, Processing, and Products of Rice

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Abstract

Rice grain is consumed as a staple diet by more than 60 % of the global population. It meets 21 and 15 % human per capita energy and protein requirements, respectively. Farmer’s urge to grow the rice crop is dependent on its productivity and economic gains, while consumer’s acceptability is directly linked with the cooking quality of rice. High yielding cultivars and use of advanced methods of harvesting, threshing, milling, and storage help in alleviating postharvest losses and improve crop output. Cultivar, crop management practices, time of harvesting, postharvest handling, drying techniques, and milling methods are among a few major factors responsible for improving cooking quality of rice. Mechanical harvesting of crop at 20–26 % moisture levels followed by automated drying, pneumatic husking, and grain whitening through horizontal frictional whiteners are considered to be the best processing techniques that impart good cooking and milling qualities to the rice. In resource constrained and developing economies, adoption of advanced processing techniques to improve postharvest quality of rice is compromised on account of farmers’ illiteracy, low acreage, and poor access to the agricultural inputs. It may be compensated through capacity building and training of the stakeholders with the assistance of developed countries.

Keywords

Harvesting Milling Polishing Color sorting Grading Combine harvesting Rice Fumigation 
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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyCollege of Life Sciences, Sejong UniversitySeoulRepublic of Korea
  2. 2.Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and TechnologyBahauddin Zakariya UniversityMultanPakistan

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