The recent announcement from the Centre to cease the buying of excess parboiled rice has sparked off a protest, leading to a sit-in led by the Chief Minister of Telangana and his Cabinet. They are advocating for a standard paddy procurement policy.
Understanding Parboiled Rice
Parboiled rice refers to rice that has been boiled to a certain extent during the paddy stage pre-milling. The term ‘parboil’ essentially means ‘partially boiled’. This practice is not modern but has been prevalent in India since ancient times. However, neither the Food Corporation of India nor the Ministry of Consumer Affairs, Food and Public Distribution have a concrete definition for parboiled rice.
Process of Parboiling Rice
Among the methods used for parboiling rice, the one followed by the Central Food Technological Research Institute (CFTRI), Mysuru, involves soaking the paddy in hot water for three hours as opposed to the conventional method of eight hours. After draining the water, the paddy is steamed for 20 minutes and then dried in the shade. Alternatively, the Paddy Processing Research Centre (PPRC), Thanjavur utilizes the chromate soaking process which removes the odour from wet rice.
Type of Rice Suitable for Parboiling
Although all varieties can be turned into parboiled rice, it is preferable to use long slender types to prevent breakage during milling. Aromatic varieties are not ideal for parboiling as they can lose their scent during the process.
Advantages and Drawbacks of Parboiling
Benefits of parboiling include a tougher rice grain which reduces the chance of kernel breakage during milling. It also enhances the nutrient value and adds resistance against insects and fungi. On the downside, the rice may darken and carry an unpleasant smell due to extended soaking. Additionally, setting up a parboiling rice milling unit requires greater investment compared to a raw rice milling unit.
Reason for Centre’s Decision to Stop Purchases
The government stated that the Food Corporation of India has sufficient stocks and does not need to buy surplus parboiled rice. Lack of demand under the Public Distribution System (PDS) also influenced this decision. The annual demand for parboiled rice is estimated at 20 LMT for distribution under the National Food Security Act, 2013. Moreover, in recent years, demand has diminished as production increased in parboiled rice-consuming states like Jharkhand, Kerala, and Tamil Nadu, resulting in less movement to deficit states.
Key Features of Rice
Rice, a kharif crop, needs high temperature (above 25°C), high humidity, and yearly rainfall above 100 cm. It is grown mainly in the plains of north and northeastern India, coastal areas, and deltaic regions. The major rice producing states are West Bengal, Uttar Pradesh, and Punjab.
UPSC Civil Services Examination Related Questions
In the UPSC Civil Services Examination held in 2019, a question was asked about the cultivation of Kharif crops in India over the last five years. Options included area under rice cultivation being the highest, jowar cultivation being more than oilseeds, cotton cultivation exceeding sugarcane, and sugarcane cultivation steadily decreasing. The correct answer was that the area under rice cultivation was indeed the highest and the area of cotton cultivation was more than that of sugarcane.
In 2013, another question asked about which crops are Kharif crops among cotton, groundnut, rice, and wheat. The correct response was that the first three are indeed Kharif crops while the last one, wheat, is not. India has three cropping seasons i.e., Rabi, Kharif, and Zaid, with Rabi being the winter season, Kharif associated with monsoon, and Zaid pertaining to the summer months.