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Abstract

Modern Concepts & Developments in Agronomy

Attention on Aromatic Rice Production May Create a New Era on Export Income in Bangladesh: An Opinion

  • Open or Close Rajesh Chakraborty*

    Department of Agronomy, Sher-e-Bangla Agricultural University, Bangladesh

    *Corresponding author: Rajesh Chakraborty, Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

Submission: April 24, 2020;Published: May 04, 2020

DOI: 10.31031/MCDA.2020.06.000631

ISSN: 2637-7659
Volume6 Issue2

Abstract

Aromatic rice is called due to its novel 2-Acetyl-1-pyrroline (2-AP), which is also named as fragrant rice for its magnificent aroma [1]. Upon cooking the aromatic rice gives a pleasant flavor, aroma and taste in our mouth and nose. Mainly the aromatic rice is eaten for its special aroma not for starch granule as in plain rice. The Peoples of most Asian countries are more interested to intake the fragrant rice in daily food, and in different occasion as plain aromatic rice and sticky rice.

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