The Sensory Testing of Rice

Just like wine, rice is consumed my millions. But unlike wine - although some might argue this - rice is a staple. It feeds over half the world. We hear about wine tasters. But not rice tasters. Dr. Rochie Cuevas of the IRRI Grain Quality & Nutrition Center (GQNC) wants to change that. She firmly believes that a bridge can and should be built between the biochemical characteristics of rice and what we smell and taste and savor when we eat rice. Rochie is a dynamo. And worth listening to. It's fun trying to keep up with her as she bounces from the laboratory, to the grocery aisle, to a room full of rice tasters, and even to a garden table that holds two things: a bottle of wine and a bowl or rice ... Related Article: Related Video: Related Images:

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The Sensory Testing of Rice is an episode from IRRI Radio by IRRI Radio.

This episode is 00:04:26 long.

This episode was published on Nov 7, 2013.

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