Cultivated rice (as opposed to wild rice), all originates, according to genetic research, from a single crop in Ancient China around 10,000 years ago. From that one batch, the two species of rice (one generally referred to as Asian rice, the other as African rice) spun out into hundreds of different cultivars. long grain, some short; some are glutinous; some are pink or red or brown or, even, black.
Called forbidden or purple rice, black rice is a type of rice that belongs to the Oryza sativa Linnaeus species. It got its moniker, Forbidden Rice, because in Ancient China, black rice was reserved for the aristocracy because it was considered so unique and nutritious. Its low yield (about 10 per cent) means that black rice is still rarer than other types of rice, and the fact that it’s been used for hundreds of years in traditional Chinese medicine makes this rice special, even if it’s no longer for royals only.
Black rice gets its signature black-purple colour from anthocyanin, which has potent anti-inflammatory, antioxidant, and anticancer properties. Anthocyanins are a group of flavonoid plant pigments that are also responsible for the purple colour of blueberries and purple sweet potatoes.Today, due to its mild, nutty flavour, chewy texture, and many nutritional benefits, black rice can be found in numerous cuisines around the world.
Compared with other types of rice, black rice is one of the highest in protein. Research shows that black rice contains over 23 types of antioxidants and has the highest antioxidant activity of all rice varieties. The texture of black rice is a bit heavier as compared to other varieties of rice but its natural flavour is rich and sweet. It has a pleasant, nutty flavour, best enjoyed with coconut milk and in sweetened desserts, particularly rice puddings. Black in colour when harvested, once cooked it turns deep purple.
Black rice takes longer to cook than white rice so to cut down on cooking time, soak it overnight or much before you start cooking. Black rice is naturally gluten-free and can be a good option for those with celiac disease or gluten sensitivity. Chinese black rice is mildly sweet, fruity, and floral.
Over to Manipur
In Manipur black rice, is popularly known as ‘Chak-hao’ by the locals. Recently, it bagged the Geographical Indication (GI) tag. The application for Chak-hao was filed by the Consortium of Producers of Chak-hao, Manipur and was facilitated by the Department of Agriculture, Government of Manipur and the North Eastern Regional Agricultural Marketing Corporation.
Chak-hao is normally eaten during community feasts and is also served as Chak-hao kheer. Chak-hao has also been used by traditional medical practitioners as part of traditional medicine. Some of the value added product that can be prepared are powder, suji (flour), syrup, chocolate, beer, wine, cake, bread, flattened rice, paratha, ladoo, other sweetened food and cosmetic items. Chak-hao rice extracts could be a potential source of anti-oxidative phyto-chemicals and useful ingredient for nutraceuticals or functional food products and natural colourants rather than the toxic synthetic. Some of the nutraceutical compounds present which can be extracted economically are tocotrienols, gamma amini butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydroanisole, phytosterol, etc.
Status of Organic Certification
According to the Manipur Organic Mission Agency (MOMA), 2000 hectares under Chak-hao has been fully certified under standards laid down and administered in India by APEDA i.e. National Programme for Organic Production (NPOP) under MOVCDNER Phase-I and another 1000 hectares of area has obtained 1st year scope certificate under MOVCDNER Phase – II.
Variety grown and availability in Manipur
Two varieties viz., Chak-hao ‘Amubi’ and Chak-hao ‘Poireiton’ which are quite popular in the state are being cultivated organically. It is available in the state during the month from December to May every year.
Nutritional value per 100 g
| Total crude protein | : 12.15% |
| Total carbohydrate | : 72.43% |
| Amylose | : 8.27% |
| Total fat | : 4.8% |
| Ash | : 1.57% |
| Curde fibre | : 0.71% |
Source: MOMA
Here’s how the different types of rice compare in terms of nutrient content when we compare a 100 gm serving of each kind:
- Polished white rice – contains 6.8 protein, 1.2 iron, 0.6 fibre.
- Brown rice: 7.9 protein, 2.2 iron, and 2.8 fibre.
- Red rice: 7.0 protein, 5.5 iron, and 2.0 fibre.
- Black rice: 8.5 protein, 3.5 iron, 4.9 fibre, and the highest amount of antioxidants of any rice variety
Scope for market
According to Manipur’s Small Farmers Agri-Business Consortium (SFAC), although, Black Rice cannot be consumed as staple food, because of the unique inherent nutritional value, the rice has been slowly gaining in importance and demands from around the globe. As of now, few enterprising units and state’s entrepreneurs are regularly marketing the processed and graded rice in the domestic markets. Interestingly SFAC has been regularly receiving demands not only from domestic consumers but also from South Asian and European Countries. However, of the two prominent varieties viz. Chak-hao Poireiton and Chak-hao Amubi, the later is having more demand from the consumers.
- Cost of cultivation Rs 60,000
- Production (Paddy) 3120 kgs (@52Phoubots/Ha)
- Processed Rice (65% recovery): 2028 kgs
- Sale of unprocessed Paddy @50/kg = Rs 1,56,000
- Sale of processed Rice @80/kg = Rs 1,59,120
(Less processing charge of Rs 3120)
Intervention required
SFAC opines that the Chak-hao potential can only be harnessed when commercial cultivation is undertaken either on Contract Farming System or Public Private Partnership (PPP) model as this can only ensure production with the required quality parameters and assured buy-back arrangement.
Post harvest management requiring R & D Support
The most important common constraint encountered with Chak-hao is poor keeping quality caused due to heavy infestation by Rice Weevil and Rice Moth both either in processed or unprocessed grain due to high moisture content during harvest and storage. Standardised technologies need to be disseminated to the growers for commercialisation.
