The average world yield for rice was 4.3 tonnes per hectare, in 2010.
Australian rice farms were the most productive in 2010, with a nationwide average of 10.8 tonnes per hectare.
Yuan Longping of China National Hybrid Rice Research and Development Center, China, set a world record for rice yield in 2010 at 19 tonnes per hectare on a demonstration plot. In 2011, this record was surpassed by an Indian farmer, Sumant Kumar, with 22.4 tonnes per hectare in Bihar. Both these farmers claim to have employed newly developed rice breeds and System of Rice Intensification (SRI), a recent innovation in rice farming. SRI is claimed to have set new national records in rice yields, within the last 10 years, in many countries. The claimed Chinese and Indian yields have yet to be demonstrated on seven-hectare lots and to be reproducible over two consecutive years on the same farm.
In late 2007 to May 2008, the price of grains rose greatly due to droughts in major producing countries (particularly Australia), increased use of grains for animal feed and US subsidies for bio-fuel production. Although there was no shortage of rice on world markets this general upward trend in grain prices led to panic buying by consumers, government rice export bans (in particular, by Vietnam and India) and inflated import orders by the Philippines marketing board, the National Food Authority. This caused significant rises in rice prices. In late April 2008, prices hit 24 US cents a pound, twice the price of seven months earlier.
On April 30, 2008, Thailand announced plans for the creation of the Organisation of Rice Exporting Countries (OREC) with the intention that this should develop into a price fixing cartel for rice. However, little progress had been made by mid-2011 to achieve this.
Between 1961 and 2002, per capita consumption of rice increased by 40%.
Rice is the most important crop in Asia. In Cambodia, for example, 90% of the total agricultural area is used for rice production.
U.S. rice consumption has risen sharply over the past 25 years, fueled in part by commercial applications such as beer production. Almost one in five adult Americans now report eating at least half a serving of white or brown rice per day.
Inspired by Curry and Comfort... I changed the recipe so much I can call it my own.
One skillet meal. You can bet the family will help with clean up. I was thinking I was going to have leftovers, nope, the family dug into this until it was gone.
Italian Sausage Rice
Copyright 2012, Christine’s Pantry. All rights reserved.
1 pound ground Italian sausage
1 (8.8 oz) garlic and butter rice (I used Uncle Ben’s 90 second rice)
1 onion, diced
1 (15.25 oz) can corn, drained
salt and pepper, to taste
2 tablespoons water
1/4 teaspoon crushed red pepper flakes
3 green onions, chopped
1 tablespoon extra virgin olive oil
In skillet, heat oil over medium heat. Add Italian sausage, salt and pepper. Break up meat as it cooks, cook until no longer pink. Add onions, pinch of salt and crushed red pepper flakes, stir, and cook for 3 minutes. Stir in rice, water, corn and green onions. Cook until rice heated through. Enjoy!
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