From Paddy Fields to Plates: Rice is not only a form of food grain, but it also constitutes an essential part of our Indian culture, tradition and way of life. Many regions in the country produce rice, but Bhandara district in Maharashtra produces the high quality rice which is specially known by its fertile soil. The rice grown here has found its niche not only in the nation but also in different countries of the globe. This trip of the greenness of paddy fields to its way to our plate goes through numerous steps, where the amazing trio of hard labor, time, and modern technology are observed.
Cultivation and Harvesting Process
Bhandara soil can be termed to be very favorable to paddy cultivation. When the monsoon comes cultivation starts and farmers would start ploughing the lands and start preparations of sowing seeds. A lot of care is taken when selecting seeds because they define the outcome of the crop that is to be produced. One must water the paddy plants periodically, weed and take precautions in preventing pests.
There is the practice of traditional farming where the farmer uses oxen to plough the field and there are those farmers who have taken to using modern machinery and irrigation systems. The time to harvest has come when the paddy plants become golden in colour and the grains are now present in the ears of the rice. It is the season of their rejoicing since the farmers are content to see the fruits of their labor and it is also a kind of festive season in the villages.
Milling Process
After harvesting paddy, the rice has to go through the process of milling to bring it into an edible form. The first stage of this process is cleaning, in which impurities like husk, straw, soil, stones and dust are removed from the paddy. After this, partial boiling i.e. parboiling is done in some mills. In this, the starch of paddy is converted into gelatin by soaking, steaming and drying it, which makes the rice strong and also contains more nutrients.
After this, the main process of milling takes place, in which white or brown rice grains are prepared by removing the outer layer of paddy i.e. husk and bran. The bran layer remains in brown rice, which is rich in fiber, whereas this layer is removed in white rice. Some consumers prefer shiny rice, so polishing is done, in which the surface of the rice is made smooth and shiny by lightly rubbing it.
The bran and husk that comes out during milling are also used properly. Oil is extracted from the bran and the husk is used as fuel or animal feed. In this way every part of rice is utilized.
Packaging and distribution
After milling, the quality of rice is checked and then it is packaged. Nowadays most of the mills use automatic machines, which pack rice in packets or sacks according to the fixed weight. Small packets are prepared for retail sale and large sacks for the wholesale market. Batch number, rice variety, manufacturing date and other necessary information is recorded on every packet, which maintains quality and transparency.
Culinary importance of rice
Rice is known as a versatile food grain across the world. It becomes a part of people’s taste in every form, from simple steamed rice to complex and delicious dishes like biryani, pulao, khichdi and South Indian idli-dosa. The importance of rice is no less in different parts of the world. Sushi of Japan, paella of Spain and risotto of Italy are examples of its global importance.
Bhandara rice is finding a place not only in the kitchens but also in the foreign countries owing to its demand on quality and taste. It is not only a component of the meal but it is also a vehicle of cultural association and this bonds people even on a platter.
Conclusion
The story of journey of rice fields to our plate is a magical combination of labor, sacrifice, culture and advancement in technology. Bhandara rice has become not only an icon of such journey as it provides taste and health to oneself but it also testifies how much effort farmers put in and how much the country of India can provide in this agricultural aspect.
