The Grain - Ente Nazionale Risi

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THE GRAIN



In the large family of the Oryzae an important position is occupied by the  species Oryza Sativa which is divided into four subspecies with two of these being the most noted: the subspecies Japonica and Indica.
All of the varieties cultivated in Italy today belong to the specie Japonica, characterized by a "starchy amylaceous pearl" grain, and commonly called variety "non crystalline". The Indica varieties are characterized by a translucent grain with a lower starch content and are commonly called "crystalline".
The rice plant Oryza Sativa is a graminea annual that produces flowers whose organs are protected by empty and by flowering glumes. At the moment of blooming these flowers open for a few minutes and it is then that fertilization takes place which is generally by self-pollination.
From the time of its conception the rice grain will take 40/60 days to reach maturity and  will be called paddy.
Its composition is clearly shown in diagram 1.
An important distinguishing factor, also gastronomically, is the presence of the pearl (see photographs A & B).

Foto A

 

Foto B


Rice grains can appear totally translucent with a crystalline structure or they can have a "pearl" an opaque central zone where the amylaceous structure is farinaceous; a distinction that also contributes to their different behaviour in cooking.
Although it may seem strange but also of importance is the correct time of harvesting, both for the milling of the paddy and for. its ultimate quality including gastronomical; a premature harvest increases the percentage of green (immature) grains with the resulting decrease in production and quality.
Centuries of experience will allow the Italian farmer to carry out the harvest at the best possible time, this being between the first days of September and the middle of October. Today, combine harvesters are used to the paddy but it was only thirty or forty years ago that this was done by hand, as it still is in many Asiatic countries.

The rice is reaped and threshed in the fields and loaded onto tipper-trucks to be taken to the drying-sheds; years ago it was taken to the threshing floor, which resounded to the songs and clamorous activity of the workers, being laid out in the sun to dry.
When it is harvested the paddy contains a high percentage of water, circa 24% of its weight, that must be reduced to a maximum of 14-14.5% to ensure its optimum storage in silos. This is achieved by introducing hot air and it is one of the most difficult and delicate stages; if the paddy dries out too quickly there is the risk that the rice grains will break during milling.
The farmer’s work finishes once the paddy is stored in the warehouses and silos, both of which can be either co-operative or privately owned.
Throughout the commercial year (Italy), from the 1st of September to the 31St of August, rice is sold to industry to be milled before reappearing in the distribution network. An old but still valid role in the dialogue between farmer and industry is played by the broker.

 

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