13th june ,2016 daily global,regional & local rice enewsletter by riceplus magazine
DESCRIPTION
Daily Global Rice e-Newsletter is a news gathering service related to Rice stake holders. It is designed to help you keep up to date with the rice news you need to know everything about RICE. Riceplus Magazine has a range of services available for individuals and organizations from free email alerts to professional monitoring with real-time email delivery. News letters are shared under the umbrella of Riceplus Magazine (RPM). RPM also delivers more customized services and tailored News Feeds to media, websites, internet in a variety of formats. You can promote services and producing by giving advertisement in daily news letters and blog including website www.ricepluss.com. Daily global news is highly and widely circulated to rice industry, R&D organizations and policy makers including related organizations across the globe. Contact: Mujahid Ali [email protected] www.riceplusmagazine.blogspot.com & www.ricepluss.comTRANSCRIPT
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
1
www.ricepluss.com www.riceplusmagazine.blogspot.com
Vol 7,Issue VI June 13 ,2016
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
2
Editorial Board Chief Editor
Hamlik Managing Editor
Abdul Sattar Shah
Rahmat Ullah
Rozeen Shaukat English Editor
Maryam Editor
Legal Advisor
Advocate Zaheer Minhas
Editorial Associates
Admiral (R) Hamid Khalid
Javed Islam Agha
Ch.Hamid Malhi
Dr.Akhtar Hussain
Dr.Fayyaz Ahmad Siddiqui
Dr.Abdul Rasheed (UAF)
Islam Akhtar Khan Editorial Advisory Board
Dr.Malik Mohammad Hashim Assistant Professor, Gomal University DIK
Dr.Hasina Gul Assistant Director, Agriculture KPK
Dr.Hidayat Ullah Assistant Professor, University of Swabi
Dr.Abdul Basir Assistant Professor, University of Swabi
Zahid Mehmood PSO,NIFA Peshawar
Falak Naz Shah Head Food Science & Technology ART, Peshawar
Today Rice News Headlines...
China’s tightened inspection good for Vietnamese rice exporters:
insiders
Attaining Self-Sufficiency In Rice Production
What’s on the menu today?
Mujadara (Rice with lentils and fried onions)
Rice museum honours grain of history
News Detail...
China’s tightened inspection good for
Vietnamese rice exporters: insiders
TUOI TRE NEWS
Updated : 06/11/2016 09:42 GMT + 7
China has started applying more stringent regulation to ensure the safety
of rice imports from Vietnam, a move some Vietnamese insiders say will
benefit, instead of hurting, the rice sector.
On Tuesday, Vietnam’s Ministry of Agriculture and Rural Development
announced it had closed a new protocol with China, including stricter
sterilization inspection Vietnamese rice exports have to pass before entering
Chinese market.
In order to qualify for exports to China, the rice should be grown at areas
certified by the General Administration of Quality Supervision, Inspection
and Quarantine of China (AQSIQ), according to the document. The shipment
should also be sterilized and cleansed of weeds or dirt.
The Vietnamese Plant Protection Department will have to introduce its major
rice exporters to China and only those inspected and recognized by the
AQSIQ are allowed to ship their grains to China.
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
3
A man carries a bag of paddy out of a rice field in Tien Giang Province, located in southern Vietnam.
The new protocol replaces an old document, stipulating rice export activities between Vietnam
and China, which has been in use since 2004.
The regulation amendment has in fact brought more benefits to Vietnam, according to the
country’s Plant Protection Department.
According to the old protocol, Chinese experts would come to Vietnam for the sterilization
inspection tasks, and the Vietnamese rice companies had to cover their costs.
―With the new rule, the Plant Protection Department will be in charge of working with the
AQSIQ, saving time and money for rice businesses,‖ department head Hoang Trung said.
Trung added that the tightened rule will encourage more official rice exports to China, instead of
the effectively unofficial trade across the border.
―This is a good sign as official export is less risky than the unofficial one,‖ he said.
The Plant Protection Department has selected nine sterilization agencies to work with local
exporters, and has collaborated with the Vietnam Food Administration (VFA) to prepare a list of
qualified businesses to send to China for certification and recognition.
Under the old protocol, 131 Vietnamese were eligible to export rice to China but only 30 or 40
firms actually sold their goods to that market, said VFA general secretary Huynh Minh Hue.
The new protocol also left Vietnamese rice businesses unsurprised.
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
4
Tran Ngoc Trung, general director of Vinh Phat, a rice exporter in Ho Chi Minh City, said the
new rule will only help Vietnamese exporters to have better preparation for their shipment to
China.
Trung said such regulations on sterilization are what importing countries normally do to ensure
food safety and disease control.
―Major rice firms with stable material areas and standardized rice husking facilities and
warehouses will not have to worry,‖ he said. ―The U.S. sets even stricter rules but [Vietnamese
firms] are still able to enter that market.‖
China is Vietnam’s largest rice importer. In May Vietnam’s rice exports to China topped 400,000
metric tons, down 31 percent from a year earlier.
http://tuoitrenews.vn/business/35300/chinas-tightened-inspection-good-for-vietnamese-rice-
exporters-insiders
Attaining Self-Sufficiency In Rice Production
Bukola Idowu
Jun 13, 2016 2:50 am
With the implementation of the first leg of the Anchor Borrowers Programme (ABP) in Kebbi
State, Nigeria is certain of the local supply of 14.5 per cent of its total rice consumption in 2016.
This is a step towards achieving self-sufficiency in rice production.
Total rice consumption of Nigeria is estimated at 6.9 million metric tonnes and Kebbi State is
expected to deliver one million metric tonnes of rice at the end of this year’s harvest, according
to estimates from the Central Bank of Nigeria (CBN).
Although Nigeria is the largest producer of rice, a staple food for almost all household in the
country, it is the second largest importer of rice in the world. Rice is mainly imported from
Thailand, Brazil, India, USA, UAE.
Rice is grown in approximately on 3.7 million hectares of land in Nigeria, covering 10.6 per cent
of the 35 million hectares of land under cultivation, out of a total arable land area of 70 million
hectares. 77 per cent of the farmed area of rice is rain-fed, of which 47 per cent is lowland and 30
per cent upland. The range of grown varieties is diverse and includes both local and enhanced
varieties of traditional African rice.
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
5
Over the years, yields on rice production has been on the rise, but area of land harvested and the
number of tonnes produced has been on the decrease, showing a possibility of a declining
number of rice farmers.
This decline began in 2008. Before then, government’s policies affecting rice production had
been directed at protecting the local industry through tariffs and providing extension support to
rice farmers. The import tariff on value-added rice was 100 per cent in 1995, 50 in 1996 through
2000 and 85 in 2001.
However, with effect from May 2008, rice imports into Nigeria were declared free from all
duties and charges, including customs duty, 7 per cent surcharge, value-added tax and levies.
This caused a surge in rice importation and discouraged local farmers as it became cheaper to
import the calorie-giving food.
Currently, Nigeria spends about N1 billion importing rice to feed its over 170 million population,
putting farmers to work in countries like the United States,India and Thailand, while putting
farmers out of work in Nigeria.
Despite various interventions, the situation seemed not to change prompting the apex bank to
introduce the ABP. The Anchor Borrowers Scheme(ABS) was conceived out of the CBN’s
resolve to achieve a strong and viable agriculture base with more integrated value chains,
enhanced food security, fewer imports and higher productivity.
In line with the federal government’s target of achieving food security for the country, the CBN
governor, Godwin Emefiele, explained that the APB was one of the apex bank’s initiatives to
pursue creation of jobs, reduction in food imports, and diversification of our economy.
―The programme aims at creating economic linkages between over 600,000 smallholder farmers
and reputable large-scale processors with a view to increasing agricultural output and
significantly improving capacity utilisation of integrated mills.‖
The CBN said it established the ABP with a view to collaborating with anchor companies
involved in the production and processing of key agricultural commodities. Specifically, the
APB has been pushed for rice and wheat farmers in 14 states, Kebbi, Sokoto, Niger, Kaduna,
Katsina, Jigawa, Kano, Zamfara, Admawa, Plateau, Lagos, Ogun, Cross-Rivers and Ebonyi, to
advance their status from smallholder farmers to commercial or large growers.
This has become essential as the federal government has set a target of 2018 and 2019, for self
sustenance in rice and wheat, a target that is achievable if the success being recorded in Kebbi
was replicated in the other states that had been penned down for the programme.
The CBN had earmarked N40 billion out of the N220 billion Micro Small and Medium
Enterprises Development Fund to be given to farmers at single digit interest rate of nine per cent
per annum.
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
6
Under the scheme, a total of 78,581 farmers were engaged in Kebbi State with a total of 573,958
direct and indirect jobs created in the process. According to the Fact Sheet on the scheme
released by the CBN, N2,971,532,000 was disbursed under State Government to 70,871 labour-
related farmers, N1,224,289,400 was also given to 2,710 farmers, who registered under a group
known as Umza, while N740,500,000 was disbursed to another 5,000 farmers under Labana,
another farmers’ group in the state.
The apex bank also stated that 73,001 farmers had been supplied inputs so far under the initiative
with the total number of 66,765 farmers receiving the inputs under State Government, 3,526
under Labana and 2,710 under Umza.
Apart from the number of jobs created, the Fact Sheet indicated that 70,871 rural farmers now
own and operate bank accounts and were also captured under the Bank Verification Number
(BVN) biometric project. With 78,581 hecterage of land secured for dry season farming, about
7,710 retained in farming business under ABP, while at least seven indirect jobs had been
created per hectare of rice farm through land preparation, nursery, transplanting, weeding,
harvesting, threshing, and transportation
http://leadership.ng/blogposts/535768/attaining-self-sufficiency-rice-production
What’s on the menu today?
Creative 'n' healthy options: Carrot drumstick leaves fried rice --Photos: Srivalli Jetti
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
7
Channa Rice
Indian calzone with capsicum, corn and cottage cheese
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
8
Paneer-stuffed wheat kulchas
Vermicelli vegetable pulao
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
9
Stressed about what to pack for your ward’s lunch? Give these recipes, which
promise to be a balance between taste and health, a shot
Schools have started. One is not faced with just the challenge of getting the kids ready to school
on time, but also packing lunch that tastes good and is packed with health. This particular task
demands your creative thinking and ability to ensure you pack a balanced meal. Since kids spend
less time in actual eating, one has to send dishes that are easy for them to eat and enjoy. Planning
ahead or at least the night before helps. If you are planning on fried rice, you can cook the rice
the previous night and refrigerate it. Children love ingredients like paneer, channa, corn, potato
etc. Try to include vegetables too. Here are a few recipes that you can give a shot.
Paneer-stuffed wheat kulchas
Ingredients (for four to six small-sized kulchas)
For the Kulchas:
Wheat flour – 2 cups
Milk – quarter cup
Curd or yogurt – quarter cup
Baking powder – 1 tsp
Baking soda – half tsp
Salt to taste
Oil – 2 tbsp
For Paneer stuffing:
Paneer – one-and-a-half cups, grated
Red chilli powder – 1 tsp
Cumin powder – quarter tsp
Garam masala powder – 1 tsp
Coriander leaves – a handful
Salt to taste
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
10
Method
In a bowl, add all the ingredients for the kulcha and knead a soft, firm dough. Let it rest for 10
minutes. Grate paneer, add red chilli powder, cumin powder, salt, garam masala and coriander
leaves to it and mix well. Divide into small-sized balls. Divide the dough into equal-sized balls.
Flatten them and stuff with the filling. Seal the ball completely, dust and roll out into tiny
parathas. Heat a non-stick pan, grease with oil and cook the kulchas on both sides. Serve with
curd and pickle of choice.
Indian calzone with capsicum, corn and cottage cheese
Calzone is a healthier low-cal version, where wheat flour is used and the calzone is pan-cooked.
Ingredients (Makes four)
For the chapatis
Wheat flour – 2 cups
Salt to taste
Water to knead the dough
For the stuffing
Paneer – 1 cup, crumbled (made from one litre milk)
Onion – 1 medium, julienned
Capsicum – quarter cup, finely chopped
Corn kernels – quarter cups
Salt to taste
Red chilli powder – half tsp
Coriander powder – half tsp
Garam masala – quarter tsp
Turmeric powder – a pinch
Kasuri methi or coriander leaves – a handful
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
11
Oil – 1 tbsp
Cheese cubes – 2
Method
For the dough
In a wide bowl, take the wheat flour, salt and knead the dough and keep aside for 10 minutes.
For the stuffing
Heat a non-stick pan, add onions, sauté well. Add capsicum, corn and mix well. Add all the spice
powders, sprinkle a few drops of water and stir well.
Now crumble the paneer into this mix and combine everything.
To assemble
Divide the dough into equal balls. Dust well and roll into 6-diameter discs. Place a tbsp of
stuffing in the centre, grate some cheese over it. Bring one side of the disc towards the other to
make a half moon or a crescent shape.
Press the sides with a fork to seal well. Heat a pan with oil, place the calzone and sprinkle oil
over it and cook well, by pressing on all sides. Slice into halves and serve with sauce or any dip.
Note: The sauce is spread on the base; but tastes good without the sauce as well.
Channa Rice
Channa is a good source of protein. Always have frozen boiled chickpea on hand to make this
easy dish.
Ingredients
Raw rice – 1 cup
Boiled channa – 1 cup
Onion, chopped – half, medium
Tomato – 1 small
Ginger-garlic paste – half tsp
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
12
Green chillies – 2 medium
Red chilli powder – three-fourth tsp
Coriander powder – three-fourth tsp
Turmeric powder – a pinch
Salt to taste
Oil – 2 tsp
Ghee – 2 tsp
Coriander leaves – a handful
Whole spices – 1 bay leaf, 2 cloves, 1-inch cinnamon, 1 cardamom
Method
Wash and soak the rice in water for 10 minutes. Heat a pressure cooker with oil and ghee. Add
all the whole spices and sauté well. Now, add the onions and fry till it turns brown. Add ginger-
garlic paste, sauté well. Now add chopped tomatoes, all the spice powders and simmer for five
minutes. Drain the rice and add to the pot. Combine everything and stir for two minutes. Add
two cups of water, salt and cover and cook in the pressure cooker for three whistles. Serve with
onion raitha.
Carrot drumstick leaves fried rice
Fried rice is always a hit with children. Add drumstick leaves to make it healthier. If you have
cooked rice, then you sure will breeze through this one.
Ingredients
Cooked basmati rice – 2 cups
Drumstick leaves – 1 cup
Carrots – quarter cup, chopped in 1-inch fine sticks
Green chillies – 2 medium
Green chilli sauce – 1 tsp
Soya sauce – 1 tsp
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
13
Oil – 2 tsp
Ghee – few drops
Salt to taste
Pepper powder to taste
Method
Cook the rice and keep aside. Wash and cut the drumstick leaves. Heat oil in a non-stick pan, add
the carrots sticks, and slit green chillies, sauté till carrot are cooked. Next add drumstick leaves,
sauté well. Add salt, pepper, soya sauce, green chilli sauce and toss well.
Allow it to cool before packing it in the box.
Vermicelli vegetable pulao
Try this interesting version of pulao with vermicelli loaded with vegetables.
Ingredients
Roasted vermicelli – 1 cup
Water – 3 cups
Whole spices for the masala – 1 bay leaf, 2 cloves, 1 cardamom, 1-inch cinnamon
Mixed Vegetables – 1 cup (potato, carrots, peas, beans)
Onions – 1 medium, sliced
Ginger garlic paste – half tsp
Green chillies – 2 medium
Turmeric powder – a pinch
Garam masala powder – half tsp
Oil – 2 tsp
Salt to taste
Method
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
14
Roast the vermicelli for couple of minutes and keep aside. In a pan, boil water, add vermicelli
and cook till done. This takes about five minutes. Drain over a colander and fluff with drops of
oil and keep aside.
Meanwhile, either microwave the vegetables for five minutes or par boil in a small pan with little
water and keep aside.
Heat a non-stick pan with oil, temper with all the whole spices, sauté well. Next add the onions,
sauté till browned. Add ginger garlic paste, salt, turmeric powder and fry well.
Now add the cooked vegetables, give it a stir, add the cooked vermicelli. Mix everything well
and simmer for couple of minutes. Your vermicelli pulav is ready to be relished.
http://webcache.googleusercontent.com/search?q=cache:WcMgWuoukcsJ:www.thehindu.com/feature
s/metroplus/tasty-and-healthy-lunch-box-recipes/article8718278.ece+&cd=1&hl=en&ct=clnk&gl=pk
Mujadara (Rice with lentils and fried onions)
7 June 2016
Mujadara
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
15
A perfect, warming bowl-food dish, with its sweet spices tempered by cooling Onken natural
yogurt.
Ingredients:
200g brown or green lentils
175g basmati rice
50g natural yogurt
3 medium red onions, thinly sliced
½ tsp cumin
½ tsp cracked black peppercorns
½ tsp cayenne pepper
½ tsp cinnamon
Extra virgin olive oil
Seasoning
Method:
1. Place the lentils in a medium saucepan and cover with cold water. Bring to a boil over a
medium/high heat, turn down to a simmer and cook for 20 minutes until tender
2. Fry the onions on a medium heat in a frying pan with a splash of oil and a pinch of salt
for about 15 minutes, until they start to caramelise and crisp up on the edges. Remove
half to a kitchen towel-lined plate for garnish
3. Add the cumin, black pepper, cayenne and cinnamon and fry for 1 minute
4. Add the uncooked basmati rice and cook for a 2-3 minutes until the rice starts to brown.
Immediately add the cooked lentils, 600ml of water, and a good pinch of salt and bring to
the boil.
5. Turn the heat down to a simmer, cover and cook for 30 minutes. The water should have
completely evaporated
6. Take off the heat and cover with a lid to steam for another 5 minutes
7. Serve with a sprinkle of the remaining fried onions and a generous spoonful of Onken
natural yogurt
To find more recipes from Onken please visit: http://www.onken.co.u
http://www.femalefirst.co.uk/foodanddrink/mujadara-954499.html#ixzz4BRnEA9Y6
Rice museum honours grain of history Calum MacLeod, Beijing
June 13 2016, 12:01am, The Times
Daily Global Rice E-Newsletter 2016
www.ricepluss.com www.riceplusmagazine.blogspot.com For information : Mujahid Ali [email protected] 0321 369 2874
16
Rice consumption in China could hit a record 145 million tonnes this year, about 30 per cent of global
demandpidjoe/
Sipping mineral water between bites to cleanse the palate, Zhu Zhiwei leads a team of six
Chinese government rice tasters who sample up to 30 types a day. Then he heads home for
dinner — and more rice.―Good rice is so tasty that you don’t need anything else, you can have a
meal just of rice,‖ enthuses Professor Zhu, 52, the top tasting analyst at the China National Rice
Research Institute in the eastern city of Hangzhou.Despite three decades of researching, testing
and tasting many thousands of rice samples, his passion appears undimmed for the humble staple
of
http://www.thetimes.co.uk/article/rice-museum-honours-grain-of-history-hs2xdbqsx