With the introduction of the Bengal Aromatic Rice (BAR) that has been grown and produced in Berbice, Guyanese can now have their local version of the popular Basmatie Rice at a much lower cost.
The rice was tested during the last crop on an 80-acre plot of land belonging to a large-scale rice farmer, Leekha Rambrich and owner of Rambrich Enterprise of Bengal, Corentyne.
The parboiled (brown) and white rice comes in one and two-kg packages and is retailed for about $460 and $800 respectively. Rambrich is also presently sourcing five and 10-kg packages from China.
He explained that the rice was actually grafted with seeds from a local variety and from the Basmatie Rice to create the special blend.
Rambrich said the research station had required large-scale testing and his field was chosen.
Twenty farmers from other parts of the country have also been given the opportunity during this crop to conduct testing on another 240 acres altogether.
After the testing period is completed more farmers would benefit from the new variety because “the more rice we export would mean more revenue for the country.”
After the rice was harvested Rambrich, along with the assistance of government distributed samples of the product throughout the country, including to the New Guyana Marketing Corporation.
A grand launching of the product was also held at the Grand Coastal Inn late last year. While it was well-received in the Georgetown area, it is still going a bit slowly in Berbice and Rambrich feels it is because the price is “slightly higher than the regular rice.”
He is confident though that the market would soon pick up when persons recognize the high quality, pleasant aroma and superb taste that would leave them satisfied.
What’s even more, he said, unlike with the pricy Basmatie Rice, many persons do not have to wait on special occasions to treat themselves to this grain.
The busy cooks need not worry too because the rice is also finished cooking in about 10 minutes. According to Rambrich, “Even if it is cooked a little longer and gets soft, it would still become loose and separated when it is cooled.”
The seeds for the BAR originated from the research station at Burma, Mahaicony where “the aroma was implanted into a local variety.”
The regular rice is harvested in about 110 to 120 days but the aromatic variety takes up to 150 days. The extended harvesting period results in an increase in the cost of production since it requires “additional pumping and fertilizing.”
Besides, although it is grown “like a regular rice, special care and attention has to be given because the aroma can attract a lot of paddy bug.”
He was happy that he had gotten a “very good yield and harvested about 45 bags per acre.” He harvested 110 acres of the rice for this crop and has already secured a Trinidad market.
