In collaboration with the Government of Odisha, IRRI launched a participatory study on the cooking characteristics and sensory attributes of rice varieties in Bargarh. The activity aims to help the participants assess various rice characteristics that define overall cooking quality, such as overall flavor, stickiness, elongation, water absorption, cooking time, aroma, and texture.
These are the characteristics, which cannot be measured or evaluated on-farm, require a more thorough evaluation following the harvesting and milling of cereals because they are essential for farm households to determine whether or not to adopt a variety and use it for their own consumption or for sale.
Men and women farmers from Odisha, local government members, village heads, and state agriculture officials attended the cooking quality test.
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