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Rice (Oryza sativa)

Scientific Name: The scientific name for the most widely consumed type of rice is Oryza sativa.
Manufacturing Process and Family:  Rice is part of the Poaceae family, the same family that includes other cereals like wheat and maize. The cultivation of rice primarily occurs in regions that provide ample water, as it typically grows in flooded fields (paddy fields) to suppress weeds and pests. After maturing, the rice plants are harvested, and the rice grains are threshed to remove the husks. Further processing can produce different types of rice, such as white rice (with the bran and germ removed) and brown rice (with only the husk removed).
Uses:  Rice is a staple food for over half of the world’s population, providing a significant portion of daily calories. It’s versatile, serving as a base for meals, a side dish, or even a dessert ingredient in many cultures. Rice is used in a myriad of dishes, including risottos, sushi, paellas, and rice puddings.
Benefits: Rice, especially brown rice, is nutritious, offering energy, fiber, vitamins, and minerals. Brown rice contains more fiber and nutrients than white rice, including B vitamins, magnesium, and phosphorus, contributing to heart health and reducing the risk of chronic diseases.
Production Method and Shelf Life:Properly stored rice can have a long shelf life. White rice, when kept in a cool, dry place, can last up to 4-5 years. Brown rice, containing more oils from the bran, has a shorter shelf life of approximately 6 months to 1 year. Storing rice in airtight containers can extend its shelf life and maintain its quality.

International Names:

Product Name:Rice
Country of Origin :India
Shelf Life : 4-5 years (white rice), 6 months (brown rice)
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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