摘要
Specialty rices can present differences in some aspects related to grain pericarp color, shape, size, amylose content or aroma. Most of these rice types are related to cultural traditions and ceremonies, and some of them have also different nutritional value. As a specific market, the economic values of these grains are also higher than common milled rice. Santa Catarina State has the ideal conditions to produce specialty rices. The objective of this work was to develop a rice cultivar with special attributes for the well-appreciated risotto. Two rice lines were combined, evaluated and selected during ten years for characteristics related to Italian food. One line was selected and becomes the new rice variety SCS123 Pérola, developed to attend the economically important specialty rices market of Italian food, specifically the risotto. Experimental tests performed with this variety showed that it can be recommended to all rice-producing regions of Santa Catarina State, Brazil. Cooking tests showed that the grains are appropriated for risotto.
Specialty rices can present differences in some aspects related to grain pericarp color, shape, size, amylose content or aroma. Most of these rice types are related to cultural traditions and ceremonies, and some of them have also different nutritional value. As a specific market, the economic values of these grains are also higher than common milled rice. Santa Catarina State has the ideal conditions to produce specialty rices. The objective of this work was to develop a rice cultivar with special attributes for the well-appreciated risotto. Two rice lines were combined, evaluated and selected during ten years for characteristics related to Italian food. One line was selected and becomes the new rice variety SCS123 Pérola, developed to attend the economically important specialty rices market of Italian food, specifically the risotto. Experimental tests performed with this variety showed that it can be recommended to all rice-producing regions of Santa Catarina State, Brazil. Cooking tests showed that the grains are appropriated for risotto.
