Author(s):

Suneetha Kota, Senguttvelu P, D Sanjeeva Rao, M Srinivas Prasad, GS Laha, RM Sundaram, M Seshu Madhav, BN Mandal, Aruna Sri Yadav, Ravi Yugandhar P, Umarani E, N Radhakishore, M Vijay Kumar, U Chaitanya, LV Subba Rao, Brajendra and V Ravindra Babu

Abstract: Rice (Oryzasativa.L.) is the staple food for more than half of the world population. Over 3 billion people in Asia alone derive 80% of their energy needs from rice. In addition to yield enhancement, quality improvement has now become the primary consideration in breeding programmes. Rice is the only cereal that is eaten as whole grain and human selection down the ages has given high preference to quality to cater to the needs of diverse rice based preparations. Grain quality in rice is difficult to define with precision as preference for quality varies from country to country and within the country from region to region and between ethnic groups. The concept of quality varies according to the preparations for which the varieties are used. Although, some of the quality characteristics desired by grower, miller and consumer may be the same, yet each may place different emphasis on various quality characteristics.

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