Understanding RiceTec Grain Quality Characteristics

Transcription

1 Understanding RiceTec Grain Quality Characteristics In an ongoing effort to provide the highest level of technical service to our customers and the industry, the following presentation contains information to increase the awareness and understanding of grain quality attributes of RiceTec Hybrid Rice.

2 Understanding Hybrid Rice Grain Quality Characteristics RiceTec hybrid rice has unique long grain characteristics, different from other long grain varieties RiceTec hybrid rice has a thinner bran layer than varieties, which may lead to over-milling if commingled with varieties, leading to lower quality RiceTec hybrids have slightly different chemical characteristics than varieties

3 Recommendations for handling and storage of rice grain Avoid planting mixtures of RiceTec hybrid and varieties in the same field (Ex. hybrid with a CL variety on the levees). Care should be taken on farm and off to preserve the identity of each rice variety or hybrid to maximize quality Understanding of key grain characteristics helps explain why identity preservation is important

4 Differences, yes. More variability, no Hybrids are different than varieties; however, they are no more variable in their dimensions. Data indicate, for example, that hybrids are longer and bolder than Cheniere Cultivar Length Length SD Width Width SD CL XL CL XL XL CL151* Cheniere *Note the large difference in length between the RiceTec hybrids and CL151. Commingling of RiceTec hybrids and CL151 should always be avoided. Horizon Ag Milling Information for Rice Varieties

5 Hybrids tend to XL723 (Brown rice) mill more quickly, likely due to thinner bran layer Wells (Brown rice) If identity preserved, hybrids can mill to the same degree as varieties in half the time, saving energy and increasing mill throughput. Source: D. Wood, USDA

6 Hybrids are likely over-milled if treated like varieties, or commingled with them 1.2 Hybrids mill in roughly half the time as Wells. 1.0 Surface Lipid Content (%) Source: University of Arkansas Rice Processing Program Wells Wells CLXL729 CLXL745 XL Hybrids Milling Duration (s)

7 Gel temps tend to be slightly higher in hybrids Gel temperature can affect parboiling and processing, further illustrating the need for identity preservation Variety Presidio Hybrid CL XL729 Soaking Steep 3 hr Autoclave Pressure Cook 68 C 71 C 10 psi for 10 min

8 XL729 XL729 XL729 XL729 First released in 2007, XL729 is RiceTec s workhorse hybrid. With improved yield potential over previous RiceTec hybrids, XL729 has been a dominant force in the Southern long-grain market. U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Physicochemical Properties Rapid Visco Analyzer Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Apparent Amylose Content 20.1% Alkali Spreading Value (1.7% KOH) 4.7 Gelatinization Temperature 70.0 C Peak Viscosity 263 Trough Viscosity 126 Breakdown Final Viscosity 247 Setback -16 Pasting Temperature 82.3 C + Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

9 XL745 XL745 XL745 XL745 Released in 2008, XL745 has become the dominant choice among rice growers. With improvements in grain retention and stress tolerance, XL745 has raised the bar. XL745 is the leading RiceTec product for U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Physicochemical Properties Apparent Amylose Content 20.1% Alkali Spreading Value (1.7% KOH) 4.9 Gelatinization Temperature 70.3 C Rapid Visco Analyzer Peak Viscosity 253 Trough Viscosity 128 Breakdown Final Viscosity 247 Setback -6 Pasting Temperature 82.7 C Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

10 XP756 XP756 XP756 XP756 XP756 is a new release for This hybrid is late-maturing, allowing growers to spread harvest without sacrificing planting time. With improved sheath blight tolerance and better grain retention than XL745, this hybrid carries RiceTec s industry-leading disease package on the platform. U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Physicochemical Properties Apparent Amylose Content 20.7% Alkali Spreading Value (1.7% KOH) 3.9 Gelatinization Temperature 72.7 C Rapid Visco Analyzer Peak Viscosity 282 Trough Viscosity 146 Breakdown Final Viscosity 278 Setback -4 Pasting Temperature 83.1 C Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

11 XL723 XL723 XL723 XL723 XL723 XL723 Released in 2005, XL723 is an early-maturing conventional long-grain hybrid. It has exhibited excellent yield potential, good straw strength, market-leading disease resistance, and stable milling yields. XL723 is the workhorse of RiceTec s 2011 conventional hybrid lineup. U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Physicochemical Properties Apparent Amylose Content 20.5% Alkali Spreading Value (1.7% KOH) 4.8 Gelatinization Temperature 70.5 C Rapid Visco Analyzer Peak Viscosity 257 Trough Viscosity 124 Breakdown Final Viscosity 247 Setback -10 Pasting Temperature 82.7 C + Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

12 XP753 XP753 XP753 XP753 XP753 XP753 Making its debut in 2011, XP753 is an early-maturing conventional long-grain hybrid. It has exhibited excellent yield potential, good straw strength, improved grain retention and excellent disease tolerance. XP753 is very similar in maturity and plant type to XL723. U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Physicochemical Properties Rapid Visco Analyzer Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Apparent Amylose Content 18.1% Alkali Spreading Value (1.7% KOH) 3.0 Gelatinization Temperature 73.7 C Peak Viscosity 240 Trough Viscosity 125 Breakdown Final Viscosity 243 Setback +3 Pasting Temperature 86.7 C + Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

13 XP754 XP754 XP754 XP754 XP754 XP754 New for 2011, XP754 is a late-maturing, conventional hybrid with improved grain retention and higher tolerance to sheath blight. XP754 matures approximately 10 days later than XL723, which will allow growers to plant quickly and spread harvest, allowing for better grain quality. U.S. Market and Quality Type: Southern Long-Grain Physical Properties Grain Dimensions Type Length Width Physicochemical Properties Apparent Amylose Content 20.2% Alkali Spreading Value (1.7% KOH) 3.9 Gelatinization Temperature 73.3 C Rapid Visco Analyzer Peak Viscosity 286 Trough Viscosity 148 Breakdown Final Viscosity 277 Setback -9 Pasting Temperature 83.3 C Thickness L/W Ratio 1,000-Kernel wt. (g) Paddy Brown Milled Breakdown = Peak Viscosity Trough Viscosity Setback = Final Viscosity Peak Viscosity Paddy Brown Milled

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