Rutger, J. N. Department of Agronomy, University of California, Davis, California.
Chang, Te-Tzu International Rice Germplasm Center, International Rice Research Institute, Manila, Philippines.
Templeton, George E. Department of Plant Pathology, University of Arkansas, Fayetteville, Arkansas.
Uebersax, Mark A. Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, Michigan.
- Origin and description
- Cultural practices
- Cultivars and genetics
- Links to Primary Literature
- Additional Readings
An annual cereal grass plant, Oryza sativa (family Poaceae), cultivated for its carbohydrate-rich grain. Rice is the major source of food for nearly one-half of the world's population. In China, Japan, Korea, the Philippines, India, and other countries of Asia, rice is far more important than wheat as a source of carbohydrates. In some countries, the consumption of rice per capita is estimated at 200–400 lb (90–180 kg) per year. In contrast, the yearly per capita consumption of rice in the United States is only about 8 lb (3.6 kg). The most important rice-producing countries are China, India, Indonesia, Bangladesh, Vietnam, and Thailand, but rice is the leading food crop in many other smaller countries. In the United States, rice production is largely concentrated in selected areas of Arkansas, California, Louisiana, Texas, Missouri, and Mississippi. See also: Carbohydrate; Cereal; Cyperales; Farm crops; Grain crops; Grass crops; Poales
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