Skip to comments.Filipino scientist discovers rice's ancient origins
Posted on 05/11/2011 12:31:14 AM PDT by SunkenCiv
Using large-scale gene re-sequencing, Purugganan and a team of researchers traced the origins of domesticated rice as far back as 9,000 years ago to China's Yangtze Valley, according to a May 2 press release from New York University.
The tens of thousands of kinds of rice available in the world today are mostly varieties of either japonica or indica, the two major subspecies of Asian rice, Oryza sativa.
It had been a subject of scientific debate whether these two subspecies had a common origin, or developed separately in China and India.
"The multiple-origin model has gained currency in recent years as biologists have observed significant genetic differences between indica and japonica, and several studies examining the evolutionary relationships among rice varieties supported more than domestication in both India and China," the release said.
However, Purugganan's team weighed in favor of a single origin because computer-based genetic analysis showed that the two subspecies are more closely related to each other than they are to any wild rice species in either India or China.
(Excerpt) Read more at gmanews.tv ...
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Mmmm, good. :’)
This should lead to a nomination for the prestigious award ==
The Noodle Piece Prize.
If you were here in the Philippines, you would be having rice
at least three times per day, every day.
A rice cooker is a standard in every kitchen.
That would be going against the grain.
What a coincidence! Last night, I served chili rellenos, made with Anaheims that had some bell pepper and chopped beef in the cheese stuffing; and Mexican rice on the side.
Alas: I can grow wheat, rye, barley, and corn, but not rice: not enough water nor gumption.
The key word in this report is “Domestication”. Just about Everything we eat has been Domesticated. The question is “who did the Domesticating”?. Evolution on its own only produces things that are wild and “UN-Domesticated”.
A rice cooker is a standard in every kitchen.
And they won’t put anything into that cooker except that damned expensive Jasmine rice from Thailand...
Does it have DNA residue from jon carry’s thigh?
“And they wont put anything into that cooker except that damned expensive Jasmine rice from Thailand”
I don’t know about that.
We buy a kilo of “Ivory” for less the $1.00
It is one of a dozen types.
I have not even asked for any rice from Thailand, but I will ask about it tomorrow.
I don’t think I’d heard of it before, but it sounds interesting.
Jasmine rice smells wonderful!
Are you talking about marijuana?
I like basmati rice from India. It smells — no joke! — just like popcorn.
And it tastes really nice too... The only bad thing is that it’s $1 a pound in 20# sacks...
The only rice that costs more is the “sticky” rice for deserts..
I will have to look for that one! I can get Jasmine at the local grocery store.
COSTCO sells it 15 lb. bags. Good stuff!
If you want to try growing rice, here’s a source
I’ve grown corn (hasn’t everyone?) but rice looks like it would be an interesting challenge.
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