Rice (2^nd Ed., 2nd ed. 1991. Softcover reprint of the original 2nd ed. 1991)
Volume I. Production

Rice is one of the principal cereals used by the world's inhabitants. The hope for improved nourishment of the world's population depends on the development of better rice varieties and improved methods for rice production and utilization. During the past four decades, interest in rice research and production has increased in many countries. The development of new and better varieties by the International Rice Research Institute in the Philippines and other rice research institutes has stimulated numerous research stations to test the performance of these varieties in many countries under different climates, soil properties, cultural practices, and environmental conditions. The methods of harvesting, handling, drying, and milling rough rice have improved as a result of research efforts by the engineers and the rice milling industries. The first edition of Rice: Production and Utilization was published in 1980. This second edition presents the recent developments and progress made by the researchers, the industries, and various experiment stations. Because of the large amounts of literature available in recent years on rice production and utilization, this edition is divided into two volumes, Volume 1: Production and Volume II: Utilization. It is hoped that the books will be useful to rice researchers, processors, and people interested in rice production and utilization. Those studying v vi PREFACE the agronomy of rice plants, especially the genetics, breeding, cultivation, diseases, and insects that attack both the rice plant and the stored grain, will find this edition helpful in their search for new knowledge.

Overview and Prospects of Rice Production.- Rice Plant Growth and Development.- Genetics and Breeding.- Rice Culture.- Rice Diseases.- Insect Pests of Rice.- Insect Pests of Stored Rice.- Weed Management.- Harvest, Drying, and Storage of Rough Rice.- Milling.- Properties of the Rice Caryopsis.- Rice Flours in Baking.- Rice Enrichment with Vitamins and Amino Acids.- Parboiled Rice.- Rice Quality and Grades.- Quick-Cooking Rice.- Canning, Freezing, and Freeze-Drying.- Breakfast Rice Cereals and Baby Foods.- Fermented Rice Products.- Rice Snack Foods.- Rice Vinegar Through Acetification of Rice Wine.- Rice Hulls.- Rice Oil.- Rice Bran: Chemistry and Technology.- Nutritional Quality of Rice Endosperm.