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Basmati Ricepedia

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Basmati Ricepedia
Basmati Rice... A Wonder Grain
Basmati Rice is nature's exclusive gift to the Indian sub-continent. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and the post cooking elongation. Basmati rice has been known to the world since the early days of the 19th Century through the British and the Portuguese and for a millennium and more it has been known to the Gulf, the Mediterranean and up to Greece.

By virtue of its geographical position, water and soil quality plus special weather conditions, this rice quality is different from other rice varieties. It is grown only in Northern India.

In India, Basmati rice is characterized by extra long, superfine slender grains having a length to breadth ratio > 4.3, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India's gift to the whole world.

The very word ‘Basmati’ has originated from Vasumati which means earth recognized by its unique fragrance. The full exposition of the word is from Hindi. ‘Bas’ originating from Prakrit Vas which has a Sanskrit root- Vasay connoting aroma; and ‘Mati’ meaning ingrained from the origin. According to Ayurveda, Basmati, the king of all varieties of rice, is saatvic or pure, is nourishing for the body tissues and is easy to digest.

Throughout history it has been on royal menus of various cultures as the main dish. From the Pilav of Turkey, to Polou of Persia, Pilafs of the Steppes and Paellas of the Mediterranean, to the Pulau of India it has been served to great Sultans, Maharajahs, Nawabs and Emperors. Spices, nuts, dried fruits, vegetables and herbs with Basmati rice transform rice dishes into extraordinary meals.

Indian Basmati rice has a very different aroma and taste from Chinese and Thai Jasmine rice. There are many "knock off" varieties grown in the US and other countries, but none match authentic Indian basmati for flavor, aroma, texture, and appearance. Basmati contains the natural, 2 actyl-1-Pyrolline content of PPM 0.06, which brings its unique aroma, unmatched by any other rice in the world.

Here at Dunar Foods Ltd, we offer the indigenously grown, authentic Indian Basmati Rice, where each grain is further perfected by using 100% automated, ultra modern & high-tech rice milling and processing technologies, duly packed under strict hygiene conditions untouched by human hands.

Grains Classification



Parameters



Basmati Farming Practices at a Glance
Seed Selection
  • Farmers procure seeds from the trusted sources – government agencies, agricultural universities and Research centers
  • Seed required for 1 acre of the cultivation is 5-8kg approximately

Treatment of Seed
  • 1kg salt is diluted in 10 litres of water to prepare solution for treatment of the seed
  • After this 8 to 10 kg of seeds poured in this solution, in this way quality seeds are drowned within the solution and seeds which float on the upper surface are thrown as waste
  • The left seeds are washed with the water for 3 to 4 times so that the salt is completely washed out
  • The seeds, then are kept in the solution of 10 litres of water, 5 grams Emison and 2.5 grams of Agromycin or 1 gram of streptomycin for 24 hours
  • After this the seeds are spread in a small area with wet sacks on the seeds to germinate and sacks are continuously watered or regular intervals

Nursery
  • To prepare a Nursery for a desired area for cultivation of Basmati Paddy, the sprouted seeds in the proportionate quantity are sprinkled within ½ or 1 acre or even bigger area as per the requirement and are left for 30 to 40 days’ time before the transplantation to the area of Cultivation

Field Preparation
  • Preparation by mechanical mans for easy transplanting

Transplantation
  • Ideal Time of Transplantation – 1st fortnight of July
  • Transplantation of seeds 25 to 30 days, 1 to 2 seeds per hill
  • 32 seeds per meter
  • Distance between the two plants should be 6 inches or 15 cms
  • Distance between the rows 9 inches or 20 cms
  • To strengthen the roots, the water is filled within the field for a span of 6 to 10 days to a height of 4-5 cms

Weed Cleaning
  • During the II or III week of August weeds are cleared
  • During the month of August there is a chance of outbreak of diseases like Blast and Brown Spot in the crop
  • If the symptoms of the diseases are seen, it should be treated during September

Top Dressing
  • Basmati varieties require low to moderate fertilizer quantity, specially nitrogen to avoid excessive vegetative growth

Irrigation
  • Timely & proper, but low quantity of water during specific growth period is required

Pruning
  • Cutting of flag leaf at 10 cm from “Upper most leaf collar” to reduce the plant height and prevent it from lodging without affecting the yield

Drainage
  • Removal of water from the field 15 days prior to harvesting is mandatory to get higher yield and good quality

Harvesting & Threshing
  • Manual harvesting of golden color crop at 20% moisture at 35 days after 50% flowering to get maximum grain yield & head rice recovery. Every step is carefully undertaken to help produce the finest & highest quality Basmati

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