The TRACE-RICE team published an article, in the "Granos & Postcosecha Latinoamerica" magazine, entitled "Rice: Innovation in a traditional cereal". It is well known that rice is a traditional cereal that is mainly consumed as cooked rice after polishing. However, in this article, we can learn that the globalization has allowed transferring autochthonous consuming practices and with them the adaptation of processes and recipes. In addition, sustainability has encouraged the search of strategies to valorize the rice milling sub-products. Those facts have made that rice is seen as much more than a cooked cereal, and rice is incorporated as ingredient in many foods and beverages. The article highlights the importance of rice beyond cooked rice.

Read more at: https://issuu.com/graosbrasil/docs/granos142online