The Sensory Testing of Rice

IRRI Radio

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: http://irri.org/index.php?option=com_k2&view=item&id=12609:in-search-of-the-perfect-grain&lang=en Related Video: http://www.youtube.com/watch?v=K-z-YphZYSM&feature=c4-overview&list=UUxs-9zQb56L4ZJictrbCojQ Related Images: http://www.flickr.com/search/?w=86712369@N00&q=grain%20quality