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November 07, 2013

The Sensory Testing of Rice

4 minutes

Just like wine, rice is consumed my millions. But unlike wine - although some might argue this - rice is a staple. It feeds over half the world.

We hear about wine tasters. But not rice tasters.

Dr. Rochie Cuevas of the IRRI Grain Quality & Nutrition Center (GQNC) wants to change that. She firmly believes that a bridge can and should be built between the biochemical characteristics of rice and what we smell and taste and savor when we eat rice.

Rochie is a dynamo. And worth listening to. It's fun trying to keep up with her as she bounces from the laboratory, to the grocery aisle, to a room full of rice tasters, and even to a garden table that holds two things: a bottle of wine and a bowl or rice ...

http://irri.org/index.php?option=com_k2&view=item&id=12609:in-search-of-the-perfect-grain&lang=en

The Sensory Testing of Rice

4 minutes

Just like wine, rice is consumed my millions. But unlike wine - although some might argue this - rice is a staple. It feeds over half the world.

We hear about wine tasters. But not rice tasters.

http://irri.org/index.php?option=com_k2&view=item&id=12609:in-search-of-the-perfect-grain&lang=en

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