1/2/2023 0 Comments Eco global survival riceFurthermore, as the world faces environmental challenges, changing demographics and consumer demands, farmers, healthcare providers, food manufacturers and nutritionists must work collaboratively to assure adequate supply, nutritional integrity and sustainability of rice production systems globally. However, it will be important to encourage intake of the whole grain (brown rice) and to identify ways to harness the phytonutrients that are lost during milling. With the projected increase in the global population, rice will remain a staple. Polished rice has a higher glycemic load and may impact glucose homeostasis but when combined with other foods, it can be considered part of a "healthy" plate. This is for several reasons, including cooking ease, palatability, and shelf life. Although brown rice is promoted as being "healthier" because of bioactive compounds, including minerals and vitamins not present in white rice after polishing, white rice is more widely consumed than brown. These seeds include staple food crops like maize, rice, wheat, potatoes and teff (in Ethiopia). In addition to calories, rice is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamin and niacin but it is low in fiber and fat. A study by a Penn State geographer, taking into account information from 11 countries in Africa, Asia and Latin America, suggests 75 of global seed diversity currently survives in small-scale holdings of less than three to seven acres. Regional and cultural preferences as well as need for stability during storage and transport are the final determinants of market availability and final consumption. Although there are more than 110,000 cultivated varieties of rice that vary in quality and nutritional content, after post-harvest processing, rice can be categorized as either white or brown. Rice, a staple food for more than half of the world's population, is grown in >100 countries with 90% of the total global production from Asia.
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