As one of the world’s most widely consumed foods, rice plays a significant role in many diets around the globe. In low income countries, it can make up to 70% of an individual’s calorie intake. Though it is a great source of energy, it is a poor source of micronutrients and has a low overall nutritional value beyond carbohydrates and protein. This is because the milling process that produces white rice removes the fat, as well as the more nutrient-rich bran layers. Parboiled rice, brown rice and bio-fortified rice (for example high-zinc rice) are more nutritious compared to white rice in one or a few essential micronutrients.
The popularity of rice presents an opportunity to fill the nutrient gap in rice-eating populations worldwide by increasing the nutritional value of rice. A wide variety of vitamins, minerals and other nutrients such as amino acids and fibres can be added post-harvest to effectively address malnutrition and contribute to Sustainable Development Goal 2 (SDG2).
More information on this webinar and speakers to be announced shortly.