Rice
Rice knowledge

Rice is one of the most important crops on Earth.

The oldest rice remains discovered in northern Thailand were harvested around 10,000 years before our era. By the late 17th century, rice had made its way across the Atlantic to the New World. It's worth mentioning that Japan only began cultivating rice around the 3rd century BCE. Even today, the Japanese consume only half as much rice as the Chinese.

Rice is one of the most important crops on Earth and serves as a staple food for half of humanity. It’s no surprise that this "divine" plant—especially in Asia—is revered in countless myths and rituals. It is commonly regarded as a symbol of immortality, nourishment for the soul, power, and glory, and it also represents happiness and fertility. This symbolism is reflected in traditions such as throwing rice at newlywed couples after their wedding ceremonies.

One of the oldest grains cultivated by humans.

This is something science continues to confirm with new discoveries. A sensational example was the discovery of the Spirit Cave in the mountains of northern Thailand. It contained rice remnants that had been harvested in a ritual context and placed in food containers around 10,000 years before our era.

From Southeast Asia, rice cultivation spread through India and Persia to the fertile plains of the Euphrates—and further on to Egypt. With Alexander the Great, this invaluable crop finally reached the Mediterranean. Surprisingly, the typically food-loving Romans showed little interest in this grain. It wasn’t until the Moors introduced rice to Spain in the 9th century that it began to gain significance in Italy and France.

Oryza
Sativa

Rice belongs to the grass genus Oryza, which, like wheat, oats, barley, and millet, is part of the Gramineae family of cereal grasses. Of the various species within the Oryza genus, two have been successfully cultivated: Oryza glaberrima, a highland plant limited to West Africa, and its far more successful Asian counterpart, Oryza sativa.

The exceptional suitability of Oryza sativa for breeding encouraged experimentation by farmers, scientists, and researchers, leading to an enormous diversity of varieties. This ongoing process has steadily improved yields and allowed the plant to adapt to changing and new environmental conditions.

Sorten Indica

They predominantly thrive in tropical regions (South and Southeast Asia, the southern United States, Madagascar, and the Caribbean) and possess the advantageous trait of withstanding drought and diseases with minimal damage. Their grains are long and slender, which is why they are commonly referred to as long-grain rice. When cooked, they absorb only a small amount of liquid, retain their texture, do not clump together, and are therefore ideal for use as dry rice, such as in rice salads, fillings, and Asian rice dishes.

Examples of typical Indica varieties include:

  • Parboiled long-grain rice
  • Basmati rice
  • Jasmine rice
  • Siam Patna rice
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The
Rice Grain

At the top of the rice plant, which stands about 50 cm to one meter tall, grow flower panicles. These panicles range in length from 30 to 50 cm, each producing around 150 flowers—or even up to 300 in newer varieties. These flowers are hermaphroditic, meaning they self-pollinate. After flowering, it takes four to five weeks for the grain to mature, well-protected by its hard husks.

The silver skin contains most of the plant's minerals, trace elements, and vitamins, giving the rice grain its greenish-yellow or reddish-brown hue. The germ also holds essential nutrients.

Wild Rice

Manomin means "the delicacy that the Great Spirit has given us" in the language of the Ojibwa Native Americans. This refers to the now well-known and highly popular wild rice. Native to the large lake region in the northeastern United States and adjacent Canada, it is classified as a water grass (Zizania aquatica) and is more closely related to oats than to true rice.

The Most Important Rice Varieties

As a tiny selection compared to the more than 100,000 varieties found worldwide, here is a brief description of the most important rice varieties available in trade. Only a small fraction of the total rice production reaches international markets, as the majority, especially in Asia, is used for local consumption. Generally, rice is divided into three categories: short-grain, medium-grain, and long-grain rice. Short-grain rice is typically between 3 and 5 mm, medium-grain rice between 5 and 6 mm, and long-grain rice over 6 mm in length.

In many Asian languages, the words for rice and food are identical, reflecting the significant role this plant plays in the diet of the Asian continent. However, the original wild form of this crop has been lost. The history of rice cultivation in Southeast Asia dates back around 10,000 years.

The Traditional Cultivation

An impressive example of this are the rice terraces in southern China and northern Philippines. Some of these terraces were created more than two thousand years ago and are testament to a form of landscape architecture that is among the most beautiful cultural achievements of the world’s farming communities. The rice terraces also demonstrate the ingenuity humans can develop when addressing one of their fundamental needs: food production and its long-term sustainability.

Production Steps

In the country of origin, the rice is dried, hulled, and initially cleaned. It is then transported to Switzerland.

At the rice mill, the rice is first stored in a silo and treated with CO2 to ensure food safety.

Next, the rice goes into the mill, where it is polished, cleaned, sorted, and polished again. A metal check is also carried out. Finally, in the packaging area, the rice is filled into various packages.

The by-products generated during the production process are all used in the animal feed industry.

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