In order to further standardize the quality control standards of rice type whole grain black rice products and accelerate the development of the whole black rice industry in Hubei rice industry chain, the Shuangshui shuanglv Research Institute of Huazhong Agricultural University organized a series of standard discussion on rice type whole grain black rice on the afternoon of July 27. The meeting was presided over by Zhang Qifa, an academician of the Chinese Academy of Sciences and professor of Huazhong Agricultural University. Yusibin, Professor of central China Agricultural University, Chen Hao, Professor of central China Agricultural University, Zhang Qinglu, experimenter of central China Agricultural University, Xiao Jinghua, associate professor of central China Agricultural University, Chen Sancai, Secretary General of Hubei grain industry association, Cao Yinglong, general manager of Hubei Shuangshui shuanglvwu Technology Co., Ltd., and other relevant personnel attended the meeting.
At the exchange meeting, academician Zhang Qifa introduced the whole industry development and standard formulation of black rice in the rice industry chain of Hubei Province, pointed out the current problems around improving the cooking and eating quality of black rice and promoting the staple food of black rice, and put forward reasonable suggestions. It is emphasized that we should pay attention to variety strategy, standard strategy and brand strategy, do a good job in industrial development, and speed up the establishment of nutritional value and benefit evaluation system.
Experts, professors and enterprise representatives at the meeting had extensive exchanges and in-depth discussions on the planting, processing, storage, quality and other aspects of black rice. The meeting made it clear that”rice type whole grain black rice” was the standard name of the group, emphasizing the need to further cultivate the concept of”double water and double green” nutrition and taste by highlighting the advantages of eating quality and anthocyanin content, reflecting the eating quality, cooking characteristics and palatability of”rice type” products.
Chen Sancai, Secretary General of the Provincial Grain Industry Association, introduced in detail the basic situation of the public brand construction of the rice industry chain in Hubei Province and the next step plan, and communicated the planning of the standard formulation of rice type whole grain black rice series. It is pointed out that in the future, we should actively promote the development of rice type whole grain black rice industry, increase publicity and promotion, and fully promote the formulation of rice type whole grain black rice group standards through the dissemination of healthy and green ideas, so as to drive the development of Hubei rice industry and continuously improve consumers’ recognition of black rice products.
Source:Secretariat of Hubei Grain Association