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Hurdles in Brown Rice Consumption

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Brown Rice

Abstract

Despite its beneficial blend of nutrients and functional elements, brown rice remains a less popular consumer choice globally. Prolonged cooking time, shorter shelf life, and unfavorable sensory attributes like brown color and chewy texture make it less acceptable to consumers compared to white rice. Lack of awareness about health benefits of brown rice, absence of authentic brown rice in the market, and cultural factors further hinder its consumption, particularly among South Asians. There is a crucial need to overcome these hurdles to the consumption of nutrient-rich whole grains like brown rice so as to combat the epidemic of diet-related noncommunicable diseases. The rice-consuming countries need to take collaborative steps with various stakeholders like agriculture sector, science and technology, trade and industry, central and local government, social welfare organizations, and private healthcare sector to overcome the hurdles to brown rice consumption. The present chapter discusses the hurdles to brown rice consumption and suggests steps to overcome these hurdles at each level so as to encourage its wider consumption.

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Author information

Authors and Affiliations

  1. Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India

    V. Mohan, R. M. Anjana & R. Unnikrishnan

  2. Department of Foods, Nutrition & Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India

    V. Ruchi, R. Gayathri, M. Ramya Bai, S. Shobana & V. Sudha

Authors
  1. V. Mohan
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  2. V. Ruchi
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  3. R. Gayathri
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  4. M. Ramya Bai
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  5. S. Shobana
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  6. R. M. Anjana
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  7. R. Unnikrishnan
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  8. V. Sudha
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Corresponding authors

Correspondence to V. Mohan or S. Shobana .

Editor information

Editors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, Ontario, Canada

    Annamalai Manickavasagan

  2. College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Chandini Santhakumar

  3. Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

    N. Venkatachalapathy

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Mohan, V. et al. (2017). Hurdles in Brown Rice Consumption. In: Manickavasagan, A., Santhakumar, C., Venkatachalapathy, N. (eds) Brown Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-59011-0_15

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