Rice

VARIETIES

Arborio, Basmati, Black, Bomba, Brown, Jasmine, Long Grain White, Parboiled, Sticky, Sushi.

FORMATS

10 kg, 25 kg, 50 kg.

The History of Rice A Grain that Shaped Civilisations

Rice, a tiny yet powerful grain, has been one of the staple ingredients of human diets for thousands of years. Its history is closely linked to the development of civilisations, the expansion of trade and cultural evolution. This article discusses the diverse, rich history of rice, from its humble beginnings to its current status as a global food.

Origins in Asia

The history of rice dates back somewhere between 5000 and 6000 years in the Yangtse River delta in China. The oldest rice varieties were long grain rice that had adapted to the wet conditions of Asian regions. Rice growing gradually expanded throughout all of Asia to become an essential part of many cultures.

Diversification and Expansion

As rice spread throughout Asia, different varieties developed adapted to specific local conditions. Short grain rice in Japan, Jasmine in Thailand and Basmati in India and Pakistan are just some examples of this diversification process. Rice was not only a fundamental food, it also had deep cultural and spiritual significance, often being associated with fertility and prosperity.

Journey to the West through Persia and the Muslim World

It is believed that rice arrived to India and Sri Lanka around 1000 BC. From there it spread westwards to Persia and eventually throughout the Muslim World. Rice was a luxury product in Europe in the Middle Age, reserved for the wealthy and often served at banquets as a sign of prosperity.

Introduction to Europe

Rice was brought to Europe via Spain and Italy in the 8th century thanks to the Arabs. It thrived in fertile soil in Italy, particularly in the northern regions such as the Po Valley, where irrigation techniques made it ideal for large scale cultivation.

Rice in America

Rice was taken to the New World by European settlers and slave traders. It was first established in Brazil and the Caribbean in the 16th century, and then on to the southern United States. Rice became an important crop in South Carolina and Georgia, where it was extensively grown in plantations using slave labour.

19th and 20th Centuries

Rice farming became more and more mechanised in the 19th and 20th centuries, with more efficient farming techniques being developed, along with rice varieties adapted to the different climates and soils.

21st Century Rice in the Modern Age

Rice today is a staple part of over half the world’s population, with Asia leading the ranking in terms of consumption and production. The Green Revolution of the 20th century brought high performing rice varieties that were resistant to diseases, although there were some concerns about sustainability and environmental impact.

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