13th june ,2016 daily global,regional & local rice enewsletter by riceplus magazine

Daily Global Rice E-Newsletter 2016

www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874

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www.ricepluss.com www.riceplusmagazine.blogspot.com

Vol 7,Issue VI June 13 ,2016



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Editorial Board Chief Editor

Hamlik Managing Editor

Abdul Sattar Shah

Rahmat Ullah

Rozeen Shaukat English Editor

Maryam Editor

Legal Advisor

Advocate Zaheer Minhas

Editorial Associates

Admiral (R) Hamid Khalid

Javed Islam Agha

Ch.Hamid Malhi

Dr.Akhtar Hussain

Dr.Fayyaz Ahmad Siddiqui

Dr.Abdul Rasheed (UAF)

Islam Akhtar Khan Editorial Advisory Board

Dr.Malik Mohammad Hashim Assistant Professor, Gomal University DIK

Dr.Hasina Gul Assistant Director, Agriculture KPK

Dr.Hidayat Ullah Assistant Professor, University of Swabi

Dr.Abdul Basir Assistant Professor, University of Swabi

Zahid Mehmood PSO,NIFA Peshawar

Falak Naz Shah Head Food Science & Technology ART, Peshawar

Today Rice News Headlines...

China’s tightened inspection good for Vietnamese rice exporters:

insiders

Attaining Self-Sufficiency In Rice Production

What’s on the menu today?

Mujadara (Rice with lentils and fried onions)

Rice museum honours grain of history

News Detail...

China’s tightened inspection good for

Vietnamese rice exporters: insiders

TUOI TRE NEWS

Updated : 06/11/2016 09:42 GMT + 7

China has started applying more stringent regulation to ensure the safety

of rice imports from Vietnam, a move some Vietnamese insiders say will

benefit, instead of hurting, the rice sector.

On Tuesday, Vietnam’s Ministry of Agriculture and Rural Development

announced it had closed a new protocol with China, including stricter

sterilization inspection Vietnamese rice exports have to pass before entering

Chinese market.

In order to qualify for exports to China, the rice should be grown at areas

certified by the General Administration of Quality Supervision, Inspection

and Quarantine of China (AQSIQ), according to the document. The shipment

should also be sterilized and cleansed of weeds or dirt.

The Vietnamese Plant Protection Department will have to introduce its major

rice exporters to China and only those inspected and recognized by the

AQSIQ are allowed to ship their grains to China.



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A man carries a bag of paddy out of a rice field in Tien Giang Province, located in southern Vietnam.

The new protocol replaces an old document, stipulating rice export activities between Vietnam

and China, which has been in use since 2004.

The regulation amendment has in fact brought more benefits to Vietnam, according to the

country’s Plant Protection Department.

According to the old protocol, Chinese experts would come to Vietnam for the sterilization

inspection tasks, and the Vietnamese rice companies had to cover their costs.

―With the new rule, the Plant Protection Department will be in charge of working with the

AQSIQ, saving time and money for rice businesses,‖ department head Hoang Trung said.

Trung added that the tightened rule will encourage more official rice exports to China, instead of

the effectively unofficial trade across the border.

―This is a good sign as official export is less risky than the unofficial one,‖ he said.

The Plant Protection Department has selected nine sterilization agencies to work with local

exporters, and has collaborated with the Vietnam Food Administration (VFA) to prepare a list of

qualified businesses to send to China for certification and recognition.

Under the old protocol, 131 Vietnamese were eligible to export rice to China but only 30 or 40

firms actually sold their goods to that market, said VFA general secretary Huynh Minh Hue.

The new protocol also left Vietnamese rice businesses unsurprised.



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Tran Ngoc Trung, general director of Vinh Phat, a rice exporter in Ho Chi Minh City, said the

new rule will only help Vietnamese exporters to have better preparation for their shipment to

China.

Trung said such regulations on sterilization are what importing countries normally do to ensure

food safety and disease control.

―Major rice firms with stable material areas and standardized rice husking facilities and

warehouses will not have to worry,‖ he said. ―The U.S. sets even stricter rules but [Vietnamese

firms] are still able to enter that market.‖

China is Vietnam’s largest rice importer. In May Vietnam’s rice exports to China topped 400,000

metric tons, down 31 percent from a year earlier.

http://tuoitrenews.vn/business/35300/chinas-tightened-inspection-good-for-vietnamese-rice-

exporters-insiders

Attaining Self-Sufficiency In Rice Production

Bukola Idowu

Jun 13, 2016 2:50 am

With the implementation of the first leg of the Anchor Borrowers Programme (ABP) in Kebbi

State, Nigeria is certain of the local supply of 14.5 per cent of its total rice consumption in 2016.

This is a step towards achieving self-sufficiency in rice production.

Total rice consumption of Nigeria is estimated at 6.9 million metric tonnes and Kebbi State is

expected to deliver one million metric tonnes of rice at the end of this year’s harvest, according

to estimates from the Central Bank of Nigeria (CBN).

Although Nigeria is the largest producer of rice, a staple food for almost all household in the

country, it is the second largest importer of rice in the world. Rice is mainly imported from

Thailand, Brazil, India, USA, UAE.

Rice is grown in approximately on 3.7 million hectares of land in Nigeria, covering 10.6 per cent

of the 35 million hectares of land under cultivation, out of a total arable land area of 70 million

hectares. 77 per cent of the farmed area of rice is rain-fed, of which 47 per cent is lowland and 30

per cent upland. The range of grown varieties is diverse and includes both local and enhanced

varieties of traditional African rice.

http://leadership.ng/reporter/bukola-idowu/



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Over the years, yields on rice production has been on the rise, but area of land harvested and the

number of tonnes produced has been on the decrease, showing a possibility of a declining

number of rice farmers.

This decline began in 2008. Before then, government’s policies affecting rice production had

been directed at protecting the local industry through tariffs and providing extension support to

rice farmers. The import tariff on value-added rice was 100 per cent in 1995, 50 in 1996 through

2000 and 85 in 2001.

However, with effect from May 2008, rice imports into Nigeria were declared free from all

duties and charges, including customs duty, 7 per cent surcharge, value-added tax and levies.

This caused a surge in rice importation and discouraged local farmers as it became cheaper to

import the calorie-giving food.

Currently, Nigeria spends about N1 billion importing rice to feed its over 170 million population,

putting farmers to work in countries like the United States,India and Thailand, while putting

farmers out of work in Nigeria.

Despite various interventions, the situation seemed not to change prompting the apex bank to

introduce the ABP. The Anchor Borrowers Scheme(ABS) was conceived out of the CBN’s

resolve to achieve a strong and viable agriculture base with more integrated value chains,

enhanced food security, fewer imports and higher productivity.

In line with the federal government’s target of achieving food security for the country, the CBN

governor, Godwin Emefiele, explained that the APB was one of the apex bank’s initiatives to

pursue creation of jobs, reduction in food imports, and diversification of our economy.

―The programme aims at creating economic linkages between over 600,000 smallholder farmers

and reputable large-scale processors with a view to increasing agricultural output and

significantly improving capacity utilisation of integrated mills.‖

The CBN said it established the ABP with a view to collaborating with anchor companies

involved in the production and processing of key agricultural commodities. Specifically, the

APB has been pushed for rice and wheat farmers in 14 states, Kebbi, Sokoto, Niger, Kaduna,

Katsina, Jigawa, Kano, Zamfara, Admawa, Plateau, Lagos, Ogun, Cross-Rivers and Ebonyi, to

advance their status from smallholder farmers to commercial or large growers.

This has become essential as the federal government has set a target of 2018 and 2019, for self

sustenance in rice and wheat, a target that is achievable if the success being recorded in Kebbi

was replicated in the other states that had been penned down for the programme.

The CBN had earmarked N40 billion out of the N220 billion Micro Small and Medium

Enterprises Development Fund to be given to farmers at single digit interest rate of nine per cent

per annum.



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Under the scheme, a total of 78,581 farmers were engaged in Kebbi State with a total of 573,958

direct and indirect jobs created in the process. According to the Fact Sheet on the scheme

released by the CBN, N2,971,532,000 was disbursed under State Government to 70,871 labour-

related farmers, N1,224,289,400 was also given to 2,710 farmers, who registered under a group

known as Umza, while N740,500,000 was disbursed to another 5,000 farmers under Labana,

another farmers’ group in the state.

The apex bank also stated that 73,001 farmers had been supplied inputs so far under the initiative

with the total number of 66,765 farmers receiving the inputs under State Government, 3,526

under Labana and 2,710 under Umza.

Apart from the number of jobs created, the Fact Sheet indicated that 70,871 rural farmers now

own and operate bank accounts and were also captured under the Bank Verification Number

(BVN) biometric project. With 78,581 hecterage of land secured for dry season farming, about

7,710 retained in farming business under ABP, while at least seven indirect jobs had been

created per hectare of rice farm through land preparation, nursery, transplanting, weeding,

harvesting, threshing, and transportation

http://leadership.ng/blogposts/535768/attaining-self-sufficiency-rice-production

What’s on the menu today?

Creative 'n' healthy options: Carrot drumstick leaves fried rice --Photos: Srivalli Jetti



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Channa Rice

Indian calzone with capsicum, corn and cottage cheese



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Paneer-stuffed wheat kulchas

Vermicelli vegetable pulao



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Stressed about what to pack for your ward’s lunch? Give these recipes, which

promise to be a balance between taste and health, a shot

Schools have started. One is not faced with just the challenge of getting the kids ready to school

on time, but also packing lunch that tastes good and is packed with health. This particular task

demands your creative thinking and ability to ensure you pack a balanced meal. Since kids spend

less time in actual eating, one has to send dishes that are easy for them to eat and enjoy. Planning

ahead or at least the night before helps. If you are planning on fried rice, you can cook the rice

the previous night and refrigerate it. Children love ingredients like paneer, channa, corn, potato

etc. Try to include vegetables too. Here are a few recipes that you can give a shot.

Paneer-stuffed wheat kulchas

Ingredients (for four to six small-sized kulchas)

For the Kulchas:

Wheat flour – 2 cups

Milk – quarter cup

Curd or yogurt – quarter cup

Baking powder – 1 tsp

Baking soda – half tsp

Salt to taste

Oil – 2 tbsp

For Paneer stuffing:

Paneer – one-and-a-half cups, grated

Red chilli powder – 1 tsp

Cumin powder – quarter tsp

Garam masala powder – 1 tsp

Coriander leaves – a handful

Salt to taste



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Method

In a bowl, add all the ingredients for the kulcha and knead a soft, firm dough. Let it rest for 10

minutes. Grate paneer, add red chilli powder, cumin powder, salt, garam masala and coriander

leaves to it and mix well. Divide into small-sized balls. Divide the dough into equal-sized balls.

Flatten them and stuff with the filling. Seal the ball completely, dust and roll out into tiny

parathas. Heat a non-stick pan, grease with oil and cook the kulchas on both sides. Serve with

curd and pickle of choice.

Indian calzone with capsicum, corn and cottage cheese

Calzone is a healthier low-cal version, where wheat flour is used and the calzone is pan-cooked.

Ingredients (Makes four)

For the chapatis

Wheat flour – 2 cups

Salt to taste

Water to knead the dough

For the stuffing

Paneer – 1 cup, crumbled (made from one litre milk)

Onion – 1 medium, julienned

Capsicum – quarter cup, finely chopped

Corn kernels – quarter cups

Salt to taste

Red chilli powder – half tsp

Coriander powder – half tsp

Garam masala – quarter tsp

Turmeric powder – a pinch

Kasuri methi or coriander leaves – a handful



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Oil – 1 tbsp

Cheese cubes – 2

Method

For the dough

In a wide bowl, take the wheat flour, salt and knead the dough and keep aside for 10 minutes.

For the stuffing

Heat a non-stick pan, add onions, sauté well. Add capsicum, corn and mix well. Add all the spice

powders, sprinkle a few drops of water and stir well.

Now crumble the paneer into this mix and combine everything.

To assemble

Divide the dough into equal balls. Dust well and roll into 6-diameter discs. Place a tbsp of

stuffing in the centre, grate some cheese over it. Bring one side of the disc towards the other to

make a half moon or a crescent shape.

Press the sides with a fork to seal well. Heat a pan with oil, place the calzone and sprinkle oil

over it and cook well, by pressing on all sides. Slice into halves and serve with sauce or any dip.

Note: The sauce is spread on the base; but tastes good without the sauce as well.

Channa Rice

Channa is a good source of protein. Always have frozen boiled chickpea on hand to make this

easy dish.

Ingredients

Raw rice – 1 cup

Boiled channa – 1 cup

Onion, chopped – half, medium

Tomato – 1 small

Ginger-garlic paste – half tsp



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Green chillies – 2 medium

Red chilli powder – three-fourth tsp

Coriander powder – three-fourth tsp


Salt to taste

Oil – 2 tsp

Ghee – 2 tsp

Coriander leaves – a handful

Whole spices – 1 bay leaf, 2 cloves, 1-inch cinnamon, 1 cardamom

Method

Wash and soak the rice in water for 10 minutes. Heat a pressure cooker with oil and ghee. Add

all the whole spices and sauté well. Now, add the onions and fry till it turns brown. Add ginger-

garlic paste, sauté well. Now add chopped tomatoes, all the spice powders and simmer for five

minutes. Drain the rice and add to the pot. Combine everything and stir for two minutes. Add

two cups of water, salt and cover and cook in the pressure cooker for three whistles. Serve with

onion raitha.

Carrot drumstick leaves fried rice

Fried rice is always a hit with children. Add drumstick leaves to make it healthier. If you have

cooked rice, then you sure will breeze through this one.

Ingredients

Cooked basmati rice – 2 cups

Drumstick leaves – 1 cup

Carrots – quarter cup, chopped in 1-inch fine sticks


Green chilli sauce – 1 tsp

Soya sauce – 1 tsp



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Oil – 2 tsp

Ghee – few drops

Salt to taste

Pepper powder to taste

Method

Cook the rice and keep aside. Wash and cut the drumstick leaves. Heat oil in a non-stick pan, add

the carrots sticks, and slit green chillies, sauté till carrot are cooked. Next add drumstick leaves,

sauté well. Add salt, pepper, soya sauce, green chilli sauce and toss well.

Allow it to cool before packing it in the box.

Vermicelli vegetable pulao

Try this interesting version of pulao with vermicelli loaded with vegetables.

Ingredients

Roasted vermicelli – 1 cup

Water – 3 cups

Whole spices for the masala – 1 bay leaf, 2 cloves, 1 cardamom, 1-inch cinnamon

Mixed Vegetables – 1 cup (potato, carrots, peas, beans)

Onions – 1 medium, sliced

Ginger garlic paste – half tsp



Garam masala powder – half tsp

Oil – 2 tsp

Salt to taste

Method



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Roast the vermicelli for couple of minutes and keep aside. In a pan, boil water, add vermicelli

and cook till done. This takes about five minutes. Drain over a colander and fluff with drops of

oil and keep aside.

Meanwhile, either microwave the vegetables for five minutes or par boil in a small pan with little

water and keep aside.

Heat a non-stick pan with oil, temper with all the whole spices, sauté well. Next add the onions,

sauté till browned. Add ginger garlic paste, salt, turmeric powder and fry well.

Now add the cooked vegetables, give it a stir, add the cooked vermicelli. Mix everything well

and simmer for couple of minutes. Your vermicelli pulav is ready to be relished.

http://webcache.googleusercontent.com/search?q=cache:WcMgWuoukcsJ:www.thehindu.com/feature

s/metroplus/tasty-and-healthy-lunch-box-recipes/article8718278.ece+&cd=1&hl=en&ct=clnk&gl=pk

Mujadara (Rice with lentils and fried onions)

7 June 2016

Mujadara



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A perfect, warming bowl-food dish, with its sweet spices tempered by cooling Onken natural

yogurt.

Ingredients:

200g brown or green lentils

175g basmati rice

50g natural yogurt

3 medium red onions, thinly sliced

½ tsp cumin

½ tsp cracked black peppercorns

½ tsp cayenne pepper

½ tsp cinnamon

Extra virgin olive oil

Seasoning

Method:

1. Place the lentils in a medium saucepan and cover with cold water. Bring to a boil over a

medium/high heat, turn down to a simmer and cook for 20 minutes until tender

2. Fry the onions on a medium heat in a frying pan with a splash of oil and a pinch of salt

for about 15 minutes, until they start to caramelise and crisp up on the edges. Remove

half to a kitchen towel-lined plate for garnish

3. Add the cumin, black pepper, cayenne and cinnamon and fry for 1 minute

4. Add the uncooked basmati rice and cook for a 2-3 minutes until the rice starts to brown.

Immediately add the cooked lentils, 600ml of water, and a good pinch of salt and bring to

the boil.

5. Turn the heat down to a simmer, cover and cook for 30 minutes. The water should have

completely evaporated

6. Take off the heat and cover with a lid to steam for another 5 minutes

7. Serve with a sprinkle of the remaining fried onions and a generous spoonful of Onken

natural yogurt

To find more recipes from Onken please visit: http://www.onken.co.u

http://www.femalefirst.co.uk/foodanddrink/mujadara-954499.html#ixzz4BRnEA9Y6

Rice museum honours grain of history Calum MacLeod, Beijing

June 13 2016, 12:01am, The Times

http://www.femalefirst.co.uk/foodanddrink/mujadara-954499.html#ixzz4BRnEA9Y6



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Rice consumption in China could hit a record 145 million tonnes this year, about 30 per cent of global

demandpidjoe/

Sipping mineral water between bites to cleanse the palate, Zhu Zhiwei leads a team of six

Chinese government rice tasters who sample up to 30 types a day. Then he heads home for

dinner — and more rice.―Good rice is so tasty that you don’t need anything else, you can have a

meal just of rice,‖ enthuses Professor Zhu, 52, the top tasting analyst at the China National Rice

Research Institute in the eastern city of Hangzhou.Despite three decades of researching, testing

and tasting many thousands of rice samples, his passion appears undimmed for the humble staple

of

http://www.thetimes.co.uk/article/rice-museum-honours-grain-of-history-hs2xdbqsx

13th june ,2016 daily global,regional & local rice enewsletter by riceplus magazine

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