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2nd november,2015 daily global,regional & local rice e newsletter by riceplus magazine

Jul 24, 2016

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Riceplus Magazine shares daily International RICE News for global Rice Community. We publish daily two newsletters namely Global Rice News & ORYZA EXCLUSIVE News for readers .You can share any development news for readers. Share your rice and agriculture related research write up with Riceplus Magazine contact [email protected] , [email protected] For Advertisement & Specs [email protected]

  • Daily Global Rice E-Newsletter by Riceplus Magazine

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    Daily Rice Global, Regional & Regional is shared by Ricepus Magazine-Newsletter is viewed by international Rice related institutes and allied stake holders

    For advertisement on Website ,blog and in daily Newsletters Contact: [email protected]

    November 02,2015 Vol 5, Issue XI

    www.riceplusmagazine.blogspot.com

  • Daily Global Rice E-Newsletter by Riceplus Magazine

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    Rice News Headlines...

    Rice sector lands in multiple crises

    High input cost for paddy cultivation leaves little for farmers in Odisha

    Basmati fetches low prices, growers allege cartelization

    National rice brand: Vietnams choice of jasmine rice controversial

    Japonica rice considered for national brand development

    Agriculture Minister: Indonesia Has Backup of Imported Rice

    U.S. rice group urges Japan to open retail market

    Ghana to have a National Rice Development Strategy

    Reversal of rice import prohibition and its consequences

    Nagpur Foodgrain Prices Open-November 02

    Farm Bureau Market Report 11/02/2015

    Arkansas Farm Bureau Daily Commodity Report

    USA Rice and Partners in Mexico Refine Promotions

    News Detail...

    Mars Food Partners with the Sustainable Rice Platform

    11/02/2015

    In much of the world, we take rice for granted. Weve got canisters of it in our cupboards, and

    its readily available in our stores. Indeed, we can take it or leave it as part of our daily meals.But

    for billions of people around the globe, rice is the only thing standing between a full stomach and

    going to bed hungry. For millions of farmers, its the only difference between a decent wage and

    destitution and the only thing keeping their children alive. But with the worlds population

    expanding towards ten billion in the next 40 years, we face a very real threat: there may not be

    enough rice to go around.Demand for rice is predicted to double by 2050, but producers many

    of whom are smallholder farmers cant keep up.

    And simply growing more rice isnt an option. Rice production is having a troubling effect on

    the environment, in terms of both water use and emissions.This week, the Sustainable Rice

    Platform (SRP) of which Mars, Incorporated is a proud member launched the first-ever

    global standard for sustainable rice. Everyone in the rice supply chain will be able to use this

    standard to reduce the environmental footprint of growing rice and improve the lives of rice

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    farmers.Kristin Hughes, Mars Foods Global Director of Nutrition & Wellness and

    Sustainability, explained our role and how we will use the new standard: We helped shape the

    SRP standard and we will be using it to sustainably source 100% of our rice by 2020. Weve

    already started to pilot the SRP standard in India and Pakistan.

    Partnering with Bayer CropScience and the International Rice Research Institute, we invested in

    a controlled farming program in Pakistan, and are now rolling it out to parts of India. The key

    has been offering incentives to farmers to take part we can then provide training and support on

    how to make their farms more sustainable. Its a win-win for all involved.Kristin spoke at the

    SRPs 5th Annual Plenary and General Assembly in Manila this week. The SRP was created in

    2011 to identify and promote practices that can reduce the impact of rice production on the

    environment, making it more sustainable for years to come.

    The new standard is made up of 46 requirements organized under eight broad topics, including

    productivity, food safety, worker health, labor rights, and biodiversity.Mars Foods efforts to

    improve the sustainability of global rice production are part of our wider corporate commitment

    to tackle the greatest environmental and social impacts in our supply chain. Since 2007, our

    sustainable sourcing strategy has focused on eight raw materials: black tea, cocoa, coffee, fish,

    mint, palm oil, peanuts and rice. In 2014, we added commitments on beef, paper and pulp, and

    soy. All told, Mars, Incorporateds updated sourcing strategy will cover 23 raw materials,

    covering 60% of our sourcing volume. We have a lot of work still to do, but were proud of some

    of our key achievements to date:

    We now source 100% of our coffee and black tea from certified sources;

    84% of our palm oil is now traceable to known mills;

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    26% of our fish and seafood are from sustainable sources, putting us on track to fulfill our target of only

    sourcing 100% sustainable fish by 2020;

    Weve increased our purchase of certified cocoa to 36% of total volumes, moving closer to our target of

    100% certified cocoa by 2020;

    In 2014, 82.5% of our packaging was recyclable or recoverable, where infrastructure exists.

    As the owner of the worlds largest global rice brand, Uncle Bens, Mars Food plans to lead the

    way in making rice more sustainable. But as Kristin remarked at the SRP launch in Manila, we

    cant do it alone: Today we ask others to join us. We must work together and we must bring

    others along on the journey. The SRP standard helps carve the path toward a brighter and more

    sustainable world for all of us. We are taking an important first step together toward making

    sustainably sourced rice a global reality.

    http://www.sustainablebrands.com/press/mars_food_partners_sustainable_rice_platform

    South Indian curry bursts with fresh coconut flavor

    Faith Durand, TheKitchn.com5:01 a.m. EST November 1, 2015

    (Photo: Faith Durand)

    I have a cookbook problem. No, I dont have too many (well, maybe that, too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find

    the one definitive cookbook I crave a South Indian cookbook to guide me through learning how to cook recipes from Tamil Nadu, Kerala and Goa. I crave South Indian food like nothing

    else, and todays recipe is another effort to reproduce the lighter, fresher, coconut-driven curries I love.I have tried many cookbooks, looking for the one to guide me to authentic and delicious

    South Indian cuisine. Ive found recipes here and there, but cookbooks tend to fall into two categories. The first is cookbooks that are published in the United States, with recipes and

    ingredients simplified for an American audience.

    Sometimes these are all right, but more frequently they give results that dont taste as full or authentic.The second category is cookbooks straight from India; I have a friend who regularly

    brings me new ones to try. These tend to be more authentic, but I struggle to translate some of

    the ingredients, and to interpret instructions, which often assume a lot and take for granted a

    certain level of familiarity with Indian cooking.Its been worth the hunt because South Indian food, for me, is the gold standard in taste and bright, astonishing flavors.Speaking very

    simplistically, South Indian food tends to be lighter, with drier and less rich gravies than the

    creamier curries of the north. The curries often rely quite a bit on toasted and ground coconut in

    the masala (the spice paste that is prepped before the curry itself is made). There is more use of tamarind, the intensely tangy fruit, and of curry leaves.

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    Curry leaves add a fragrant, slightly spicy flavor

    to dishes like this, and for me they are one of the

    key notes of authenticity in South Indian

    cooking.This curry, honestly, should have curry

    leaves, but I left them out because they are a rare

    ingredient for many people. They can be found

    fresh at most Indian groceries, and I love to use

    them when I get my hands on them. If you pick

    some up, throw in 20 or so during the

    simmering/pressure cooking phase.Using the

    pressure cooker for this recipe helps all these

    flavors meld and permeate the chicken even

    better than they would after a long slow simmer.

    And its ready fast even considering the time it takes to prepare the masala, with its range of

    spices.This recipe, like many others I make these

    days, comes not from a cookbook, but from a

    blog. I adapted it for my taste, and for the

    pressure cooker, from a Keralan cooks blog, Indugets Cooking.

    Kerala Coconut Chicken Curry

    Adapted from Indugets Kerala Chicken Curry with Roasted Coconut and Spices

    For the coconut spice paste

    4 small dried red chilies

    6 large shallots, peeled and halved

    3/4 cup grated unsweetened coconut

    4 whole cloves

    1 inch cinnamon stick

    3 green cardamom pods

    2 teaspoons black peppercorns

    2 teaspoons coriander seeds

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    2 teaspoons fennel seeds

    1 teaspoon brown or black mustard seeds

    1 teaspoon cumin seeds

    1 teaspoon turmeric powder

    For the chicken curry

    1 tablespoon vegetable oil or coconut oil

    1 inch fresh ginger, peeled and minced

    2 garlic cloves, minced

    2 large yellow onions, sliced

    2 large tomatoes, sliced

    2 1/2 to 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces

    3 teaspoons salt

    1 tablespoon vinegar

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