The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Sunday, November 10, 2019

History and origin of rice cultivation

Rice is a unique crop of great antiquity an akin to progress in human civilization. Archeological excavations throughout Asia indicate that the domestication of rice Oryza sativa, occurred some seven thousand years ago.

Current opinion now suggests that the first domestications of rice occured at more than one place in Asia. Asian rice was first domesticated on flood-plains as a shallow or deep water crop, with cultivation later extended to the rain-fed uplands.

Augustin Pyrame de Candolle in 1882 postulated in his book that rice culture first occurred in China where historical records were the earliest.

Rice cultivation is thought to have started in the middle and lower reaches of the Yangtze River and then spread gradually both northwards and southwards.

Nikolai Ivanovich Vavilov in 1951 considered that rice domestication occurred in India. The references to rice appear in ancient Hindu script (estimated to be 1500 to 1000 BC. Up- to the 1950s, the oldest excavation of rice grains was found at Hasthinapur at between 1000 an 750 BC.

History and origin of rice cultivation

Related Posts Plugin for WordPress, Blogger...

The Most Popular Posts

Latest articles in History of Food Processing

SAF-DYNAMICS of Food Science and Technology