1. It is a selection from a cross between IET 9711 and IET 11162 and has been developed at RARS, Titabar. It is semi-dwarf (113 cm) variety with medium tillering ability (10-13).
2. Its grain are medium bold, kernel white transluscent, non glutinous endosperm, abdominal white absent, non scented.
3. It is suitable for areas where sali rice is followed by rabi crops i.e. in the riverine tracts of Upper Brahmaputra Valley, Central Brahmaputra Valley, North Barak Plain and Lower Brahmaputra
1. It is a selection from a cross between IET 9711 and IET 11161 and has been bred at RARS, AAU, Titabar. It is semi dwarf (107 cm) variety with medium tillering ability (9-11).
2. It has medium bold grains with 24g/1000grain weight. Its kernel is white, translucent and does not have abdominal white trace.
3. It is non-scented and non glutinous variety. It is suitable for areas where sali rice is followed by rabi crops i.e. in the riverine tracts of Upper Brahmaputra Valley, Central Brahma
1. This is another class of rice used for instant preparations. Similar class of rice is also not known in other parts of the world. Its preparations are very popular in community feasts and festivals in Assam.
2. Komol chaol (soft rice) are prepared from this class of rice by boiling paddy followed by one drying and then dehusking them is very common and popular in rural Assam.
3. This preparation can be preserved for quite long time and can be consumed instantly by soaking the rice eit
1. The waxy rice or glutinous rice known as bora in vernacular, is grown by the farmers of the state to meet up their domestic consumptions.
2. This class of rice is required to prepare a number of food items during any festival, religious occasions and ceremonies. Many communities in the region also prepare high class rice beer out of bora rice.
3. Glutinous rice also has an enormous diversity in the region. The grain of the glutinous rice are opaque and cooked sticky due to its chemical con
1. Joha rice in the state are short to medium slender/bold grained unlike Basmati rice which are long slender grains.
2. This indigenous cultivars cook non-sticky and tasty while cooked Basmati grains remain separated. The elongation ratio of joha rice is 1.4 times.
3. However, aroma of this class of rice is as high as Basmati. The price of this class of rice is high as compared to any other rice in the domestic market.
4. Joha rice is used in the preparation of Kheer (payas), polao and ot