Research & Development
As we claim that, rice is our inheritance, So our mother company M/s Sarwar Agri Farm House is searching and developing in Organic Basmati Rice on our owned lands of 500 acres (approx) situated at heart of rice growing area Ellahabad Distt: Kasur Punjab Pakistan. We are complying with all the methods and procedures for growing of Organic Basmati Rice and applied the registration for the certification of growing organic rice.
Organic rice production starts with the use of high quality non-GMO seed. This is followed through with an ongoing commitment to improving soil quality while using a range of natural measures to minimize the impact of pests and weeds without resorting to chemical herbicides and pesticides.
Fertility of Soil
• Unlike conventional rice growers, who routinely apply chemical fertilizers to the soil, organic rice farmers use a range of natural measures to maintain and enhance soil fertility.
• This generally involves crop rotation with deep-rooted legume crops or green manure/cover crops.
• Leguminous green-manure crops supply up to 50 percent of the nitrogen needs of high-yielding rice varieties.
• Other measures organic rice farmers use to enhance and maintain soil fertility include encouraging native water fowl to rest during winter months, applying rock minerals, animal manures, composts, and other USDA approved organic amendments.
Control of Pests
Controlling pests and disease is a constant challenge for both conventional and organic rice growers.
• The biggest pest problem facing rice growers are rice water weevils, whose larvae attach to the roots of young plants and severely reduce the root system. Plants with reduced root systems grow poorly and have low yields.
• Another problem is shrimp, which feed on newly germinated rice plants.
• Diseases can also attack both seedlings and mature plants.
• Excessive soil nitrogen levels in conventional rice production often arise due to high quantities of chemical fertilizer being applied to the soil. Unlike organic farming, which does not lead to excessive soil nitrogen levels, this encourages sheath blight, kernel smut, and other diseases.
• Conventional farmers address pest control by routinely applying chemical pesticides to rice crops.
• Timely planting, variety selection, and cultural practices to suppress weeds and encourage dense stands of rice are the main methods used by organic rice farmers to control pests and disease.
Control of Weeds
• Control of weeds is major challenge associated with organic rice production. Unlike conventional farmers, organic rice farmers do not use chemical herbicides.
• Instead, crop rotations, land leveling, seedbed preparation, water management, and rotary hoeing are the main ways organic rice farmers control weeds.
• Crop rotations are particularly important in organic rice production. Crop rotations reduce weed pressure by interrupting weed life cycles and reducing the number of weed seeds in the soil.
• Field flooding is also used to suppress weeds directly and as a means of giving rice crops an advantage over competing weeds.
• Conventional rice farmers generally sell their production as white rice. They harvest at high moisture (20 to 23 percent moisture), which means the rice is not fully mature. This is done so that the rice does not shatter when polished to white. Sometimes, this less mature rice is sold as brown rice.
• Organic rice farmers often – although not always – sell their production as brown rice.
• Brown rice is not subjected to the white rice polishing process. Instead, it is allowed to mature to full flavor in the field.
• Brown rice is generally harvested at 16 to 18 percent moisture. This produces more mature fully developed rice kernels with a richer, fuller flavor and aroma.
Storing & Staking
• Rice must be dried down to about 13-14% moisture for storage. This is achieved by passing freshly harvested rice across streams of warm air to gradually draw out the moisture.
• While conventional rice storage relies on a range of synthetic chemical controls to ensure its integrity, organic rice storage relies on cleanliness and careful monitoring.
• Organic rice is regularly stirred and aerated with cold air during the cool winter months. Rice bins are routinely checked for temperature, moisture, insect activity, and freshness.
• Organic standards preclude the use of chemical controls in any rice milling, puffing, processing, or warehousing facilities.
• Pest prevention, through the maintenance of meticulously clean facilities is the major means of controlling pests.
• If insects do manage to get in stored grain, rice bins are filled with natural food-grade carbon dioxide (a non-toxic gas people exhale when they breathe) to keep bugs from damaging rice.
Nutritional Properties of Basmati Brown Rice
Basmati Brown Rice is a nutritious whole grain. Like all whole grains, it contains all three layers of the kernel – the bran, germ and endosperm. It is rich in complex carbohydrates and packed with vitamins and minerals, including niacin, folate, vitamin E and potassium, with antioxidants, phytonutrients and dietary fiber. Its great taste and versatility make brown rice an excellent way to meet your daily whole grain quota. It naturally pairs with other nutrient-rich foods like vegetables, fruits, lean meats and seafood, transforming everyday ingredients into satisfying meals. It’s also a far healthier option than white rice and there are some fantastic organic rice versions very shortly be available in your local grocery stores with Brand Name “Nobel“.
• Research shows that Brown Basmati Rice eaters have overall healthier diets that are more in line with the Dietary guidelines and more fiber and dietary folate.
• Basmati Brown rice contains essential nutrients such as vitamin B1, B3, B6, E, thiamin, niacin, potassium, magnesium, and iron.
• Basmati Brown rice interfere s with the protein linked to high blood pressure and heart disease.
• Basmati Brown rice contains essential oils which help lower levels of bad cholesterol in the body.
• Recent research shows that, a women who consumed basmati brown rice regularly for a period of 12 years found that they had lower weight gain and reported feeling healthier than women who consumed white rice.
• Basmati Brown Rice is the least allergenic of the cereal grains and is well tolerated by infants and people with digestive disorders.
• Basmati Brown Rice provides a good home remedy for diarrhea, nausea, and diabetes.
• The B vitamins contained in brown rice nourish the nervous system and help to relieve depression; it is also used by coeliacs because it does not contain gluten.
Buying of Basmati Brown rice
The bran on Basmati Brown Rice is perishable and can turn rancid quickly, particularly if the rice isn’t stored properly.
• When buying in bulk, sniff the rice to make sure it has a clean, nutty aroma.
• Check bags or boxes of rice for freshness by examining the grains: they should be free of dust, broken particles, or residue.
Cooking Method of Basmati Brown
• Use 2 to 2 1/2 cups water per cup of Basmati Brown Rice
• Bring the water to a boil in a saucepan.
• Add the Basmati Brown Rice, reduce the heat to low, cover, and simmer until the liquid is absorbed, 35 to 45 minutes.
• Remove from the heat and immediately fluff with a fork to release steam.
• Serve immediately.
• Alternatively, let the Basmati Brown Rice rest, covered, up to 30 minutes, and fluff it with a fork before serving.
• To cook Basmati Brown rice in just twenty minutes, soak the rice for 3 hours prior to cooking. Drain and proceed to cook it with fresh water. Water-to-rice ratios do not change.
Storing of Basmati Brown Rice At Home
• Store Basmati Brown Rice in an airtight jar or box in a dark, cool, place at room temperature for up to 6 months.
• The oil in the bran remains intact on brown rice, making it more likely to become rancid than white rice. So, for longer periods, refrigerate, tightly covered.
Storing of Basmati Brown Rice Cooked
• Cooked Basmati Brown Rice can be tightly covered and refrigerated for up to 5 days.
• Cooked Basmati Brown Rice freezes more successfully than white rice, which tends to become mushy.