Bolangir:
November 12, 2025
A cooking quality cum sensory evaluation program at the crop cafeteria was held on Tuesday at Mayabarah village, around 22 km from here.
The crop cafeteria is a patch of field wherein several varieties of paddy are cultivated for demonstration and evaluation.
Organized by the International Rice Research Institute (IRRI), in collaboration with the Department of Agriculture and Farmers’ Empowerment (DAF&E), members of the Shibani Self Help Group (SHG) cooked and served the samples of eight healthier rice varieties. including CR Dhan-411, CR Dhan-315, and Swarna Shakti.
Among others, Telangana Sona, BRRI-69, DRR-67, DRR-69, DRR-63, and the aromatic Rajendra Kasturi variety of rice were evaluated for appearance, tenderness, aroma, taste, elongation, and overall acceptability.
Telangana Sona, DRR-69 (BRRI-100), DRR-67 (BRRI-84),
BRRI-69, and CR Dhan-411 emerged as the most preferred for their balance of
taste, texture, and aroma. Farmers also shared field-level feedback, ranking
BRRI-69 highest for yield and grain quality, followed by Telangana Sona and
BRRI-84.
The initiative, managed by Shibani Self Help Group
(SHG), aims to showcase diverse, healthier, and specialty rice varieties suited
for local conditions and nutritional needs.
KBK scientist Manoj Barik, Chief District Agriculture Officer (CDAO) Bolangir Dhirendra Singh Bariha, farmers, and other agricultural officials of the district participated in this evaluation ceremony.
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