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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
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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
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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