Q. What is rice?
A. Rice is the seed of the monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population

Q. What is hybrid rice?
A. Hybrid rice is any genealogy of rice produced by crossbreeding different kinds of rice.

Q. What is a paddy?
A. A paddy field is a flooded parcel of arable land used for growing rice and other semi aquatic crops. Rice can also be grown in dry-fields, but from the twentieth century paddy field agriculture became the dominant form of growing rice.

Q. What is brown rice?
A. Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

Q. Why is rice so popular as a food?
A. It is very digestible, making it ideal for babies and sick people who find it hard to eat very much. It is easy to cook, easy to store, and most importantly, it is inexpensive and filling

Q. What is basmati rice?
A. Basmati is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavor. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice." India and Pakistan are the largest cultivators and exporters of this rice; it is primarily grown through paddy field farming in the Punjab region.
The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties - white and brown .

Q. What nutrition rice?
A. Rice is high in complex carbohydrates, contains almost no fat, is cholesterol free, and is low in sodium. It is a good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber. It is a fair source of protein containing all eight amino acids.

Q. In which different ways rice can be served?
A. The way rice is served depends on the cook and the individual preferences of the rice eaters. Geography, agriculture, tradition, folklore, history, and even philosophy, all influence the way a person chooses to cook and eat rice. Rice is so versatile and easy to cook: you can steam it, boil it, bake it, and microwave it. You will find rice as an appetizer, a soup, a main meal, as a side dish, accompaniment, or as a dessert.

Q. Where Rice is grown?
A. Rice is cultivated in Asia, Australia, Africa, Europe, as well as North and South America. Rice is also cultivated in islands around the world, from Cuba to Madagascar. In short it is cultivated in warm climate environment not cold.

Q: How much is consumption of rice all around the world?
About 90% of world rice is consumed entirely in Asia-the world’s largest rice producer.

Asia (416,459,000 t)
Latin America (17,188,000 t)
Africa (15,741,000 t)
Europe (2,550,000 t)
USA (2,704,000 t)
Australia (215,000 t)
Rest of the world (636,000 t)
World total (457, 45 1,000 t)

Q. What is Rice Milling?
A. Rice milling is the process of transforming paddy rice into white rice, while giving it a good appearance and selecting the best quality grain for human consumption.
It has following procedures;
Cleaning
Hulling
Milling
Polishing
Grading
Sorting
Packing / Storage

Q. What ways we can use to Export the Rice?
A. Following ways can be used to export the rice;

AT SIGHT
BILL OF EXCHANGE
BILL OF LADING
COST AND FREIGHT (C&F)
COST, INSURANCE AND FREIGHT (CIF)
CONFIRMED LETTER OF CREDIT
CONSIGNMENT
D/A
D/P
E. & 0. E.
F. I. 0.
F.O.
FORCE MAJEURE
FREE ON BOARD (FOB)
L/C