Rice breeders with Louisiana State University shared research in new varieties at the recent Rice Field Day.
The Rice Breeding tour stop was led by Adam Famoso and Brijesh Angira, both with LSU’s Rice Breeding Program. In 2021 the Breeding Program planted more than 11,000 yield plots across 10 locations. The yield test plots include 2,300 new experimental lines that will go through years of testing as the field is narrowed down to the most advanced lines.
Potential upcoming variety releases include:
Provisia Long Grain (PVL03) – This new Provisia Long Grain was developed at the Rice Research Station by Adam Famoso. Researchers are excited about PVL03 because it has really good blast resistance — something producers did not see with the first two Provisia varieties. PVL03 has shown yield equal to or greater than PVL02 and an improved 7mm grain length. This year it’s mostly in seed production but should be widely available to the Midsouth next year.
Conventional Long Grain – Three advanced conventional long-grain lines are in Foundation Seed production and being considered for release at the end of 2021. The released lines would be in seed production in 2022 and commercially available in 2023.
1902207 – (LA2207) Similar in yield, agronomics, milling and blast resistance to CL153.
1902212 – (LA2212) Similar to LA2207, good overall disease package, but does not contain broad-spectrum blast resistance. Has done exceptionally well in northeast Louisiana and Arkansas.
2002126 – (LA2126) First high amylose line developed for Louisiana. Offers a non-sticky cooking texture, which is desired for Latin American export markets. It has broad-spectrum blast resistance, low chalk and very competitive yields.
Low glycemic rice
One of the main reasons that rice per capita consumption in the United States cannot increase is because rice has a high glycemic index. The glycemic index (GI) is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels. Foods low on the GI scale tend to release glucose slowly and steadily, while foods with a high GI release glucose rapidly. Low GI foods tend to foster weight loss and are recommended for people with type 1 and type 2 diabetes.
Low glycemic rice has been successfully developed from the U.S. rice germplasm. Herry Utomo, F. Avalon Daggett Endowed Professor, says the new low GI rice has no effects on taste or cooking quality.
“Its grain appearance, quality and characteristics are indistinguishable from common popular U.S. long grain cultivars. There are no cultural adjustments required to grow this rice. The first low glycemic rice will be on the market later this year,” Utomo said.
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