Rice Brands Research Articles

Pengaruh Penggunaan Filler dalam Pengeringan terhadap Perubahan Komponen Nutrisi dalam Penyimpanan Hasil Olahan Limbah Organik Dapur dan Restoran Hotel

<p>Research of effect filler addition in drying to nutrient component exchange in storage of processed organic wastes of kitchen and restaurant hotel’s was done at the laboratory of feed Technology, Departemen of Animal Nutrition and Feeding, Faculty of Animal Science UNDIP, Semarang. The research was aimed to study effect of filler addition in drying process of organic wastes of kitchen and restaurant hotel’s so the qualityy of product observed from proximate component and total fungi exchange during storage. Experiment was conducted by factorial completely randomized design (CRD-factorial) 3x2x3. Organic wastes of hotels class 1,2 and 3 dried by adding filler 0 and 15% and were stored for 0, 4 and 8 weeks. Component proximate i.e.: crude protein (CP), crude fat (CF), crude fiber (CF), Ash and Nitrogen Free extract (NFE) and total fungi are parameter observed. Data were statistically analyzed by Steel and Torrie (1981).</p><p>The result showed that interaction effects of rice brand addition and time of storing are significant to EE, CF and NFE (P<0.05), but the effect to CP and Ash are not significant (P>0.05). interaction between hotel class, filler and storing significantly affected total fungi in the processed product (P<0.05).</p>

Stochastic exposure and health risk assessment of rice contamination to the heavy metals in the market of Iranshahr, Iran

An investigation of some heavy metals content in rice (Oryza sativa) and associated health risks was carried out for residents of Iranshahr city, Iran. Average daily rice consumption of the citizens and most widely used rice brands in the market of Iranshahr were determined using a questionnaire. Besides, the concentration of heavy metals in the gathered rice samples was measured by inductively coupled plasma mass spectrometry (ICP-MS). Monte Carlo uncertainty simulation was utilized in conducting exposure assessment and investigating the non-carcinogenic effects of the studied elements as well as the carcinogenic effect of As. Concentrations of As, Cd, Pb, Cu, Al, and Mo were 0.369 ± 0.094, 0.0337 ± 0.039, 0.123 ± 0.14, 3.095 ± 439.42, 39.6 ± 14.73, and 1.106 ± 0.133 mg kg−1, respectively. Al (0.18 ± 0.15 mg kg−1 d−1) and Cd (0.00015 ± 0.00034 mg kg−1 d−1) were the highest and lowest estimated daily intake, respectively. Except As (5.23 ± 4.01), the calculated hazard quotient for investigated elements showed no non-carcinogenic health risk. Besides, the simulation of the carcinogenic risk effect for As (2.37E-3) revealed that the ingestion of the studied rice brands would cause cancer risk due to lifetime consumption. Results show that consumption of rice in the Iranshahr city is a potential source of exposure to the studied elements.

Marketing Margins for Imported and Local Rice in Akure, Ondo State, Nigeria

The study was carried out in Akure, Ondo State. Multi stage and sampling technique procedure was used which involved purposive and random sampling methods in selecting the respondents with the aid of well-structured questionnaire with interview schedule. Descriptive statistical analysis, budgetary techniques, marketing margin analysis as well as Gini-coefficient and Herfindahl Hirshman Index was used for the analysis of variables. The result reviewed that more of the imported brands of rice in all the four market sampled than the local rice, with local rice margin as percentage of total marketing margin (16.95%) lower than that of local rice (17.78%) the average marketing efficiency of 349.91% and 467.89% were obtained from imported and local rice respectively while the Gini- coefficient (GC) Herfindahl Hirshman Index (HHI) values of 0.68 and 0.28 were obtained reviewing that rice marketing were highly concentrated with non-competitive practices showing disparity in earnings. The prevailing duration stocks were held in shops by trader was three to four weeks and the major sources of obtaining market information was mobile phone. The study recommends provision of storage facilities for the traders and also improvement in the quality of local rice with policy implementation that discourage importation of commodity as a way out of boosting and encouraging local rice production and its consumption.

Willingness to pay and preference for imported rice brands in Nigeria: Do price–quality differentials explain consumers’ inertia?

Background: Rice (Oryza sativa) is the most consumed staple food in Nigeria. Consumers have persistently preferred and are willing to pay higher prices for imported rice despite improvements in the quality attributes of local rice brands in the last 5 years. Nigeria’s import bill of over $6million daily on rice is not only a drain on the country’s Forex reserves, but a threat to the development of the domestic rice industry. Previous studies on rice consumers’ behaviours have not explained the underlying reason of how consumers with imported brands preference mind-set make purchasing decisions when faced with both local and imported rice brands with almost similar quality attributes but different market prices.Aim: When making purchase decisions, consumers consider product quality in comparison to its price. This study attempts to explain how the differences in prices and quality attributes of local and imported rice brands determine consumer’s inertia against preference for imported rice brands in Nigeria.Setting: This study was conducted in the Federal Capital Territory of Nigeria using data sets collected from a survey of 460 rice consumer households.Methods: Data were collected using a structured questionnaire administered to the household heads during the face-to-face interview. Two separate binary logit regression models were estimated for households’ preference and WTP for imported rice.Results: The results show that price, household head’s age, household’s income and general perception are statistically significant variables explaining household’s preference and WTP for imported rice brands. Consumers’ inertia against preference and WTP for imported rice persists because of the negative price–quality differential gaps between local and imported rice brands.Conclusion: Rice consumers in Nigeria compare price and quality differentials before making a choice between local and imported rice brands. There is need for implementation of flexible and synergic import restriction and strategic marketing policies that sustain wide price differentials between local and imported rice brands, while improving the quality image of the local brands to narrow consumer’s perception of the quality differential between these two sets of brands.

Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice

Temperatures of most hot or cold meal items change over the period of consumption, possibly influencing sensory perception of those items. Unlike temporal variations in sensory attributes, product temperature-induced variations have not received much attention. Using a Check-All-That-Apply (CATA) method, this study aimed to characterize variations in sensory attributes over a wide range of temperatures at which hot or cold foods and beverages may be consumed. Cooked milled rice, typically consumed at temperatures between 70 and 30°C in many rice-eating countries, was used as a target sample in this study. Two brands of long-grain milled rice were cooked and randomly presented at 70, 60, 50, 40, and 30°C. Thirty-five CATA terms for cooked milled rice were generated. Eighty-eight untrained panelists were asked to quickly select all the CATA terms that they considered appropriate to characterize sensory attributes of cooked rice samples presented at each temperature. Proportions of selection by panelists for 13 attributes significantly differed among the five temperature conditions. "Product temperature-dependent sensory-attribute variations" differed with two brands of milled rice grains. Such variations in sensory attributes, resulted from both product temperature and rice brand, were more pronounced among panelists who more frequently consumed rice. In conclusion, the CATA method can be useful for characterizing "product temperature-dependent sensory attribute variations" in cooked milled-rice samples. Further study is needed to examine whether the CATA method is also effective in capturing "product temperature-dependent sensory-attribute variations" in other hot or cold foods and beverages.

Heavy metals (lead, cadmium, methylmercury, arsenic) in commonly imported rice grains (Oryza sativa) sold in Saudi Arabia and their potential health risk.

The levels of heavy metals (lead, cadmium, methylmercury and arsenic) were determined in 37 brands of imported rice commonly consumed in Saudi Arabia after soaking and rinsing with water, and their potential health risks to residents were estimated by three indices: hazard quotient (HQ), hazard index (HI) and cancer risk (CR). The mean levels of lead, cadmium, methylmercury and total arsenic in soaked (rinsed) rice grains were 0.034 (0.057), 0.015 (0.027), 0.004 (0.007) and 0.202 (0.183) μg/g dry weight, respectively. Soaking or rinsing rice grains with water decreased lead and cadmium levels in all brands to safe levels. All brands had total arsenic above the acceptable regulatory limits, irrespective of soaking or rinsing, and eight soaked and 12 rinsed brands contained methylmercury. The levels of all heavy metals except cadmium were above the acceptable regulatory limits when the rice was neither rinsed nor soaked. Weekly intakes of lead, cadmium, methylmercury and total arsenic from soaked (rinsed) grains were 0.638 (1.068), 0.279 (0.503), 0.271 (0.309) and 3.769 (3.407) μg/kg body weight (bw). The weekly intakes of lead and methylmercury from the consumption of one rinsed and two soaked rice brands respectively, exceeded the Provisional Tolerance Weekly Intake set by the Food and Agriculture Organization and the World Health Organization. The weekly intake of total arsenic for all brands was above the lowest benchmark dose lower confidence limit (BMDL01) level of 0.3μg/kg bw/d for an increased cancer risk set by European Food Safety Authority. Either soaking or rinsing grains before consumption can minimize the non-carcinogenic health risks to residents from cadmium and lead (HQ<1). Our local consumers, though, may experience health consequences from rice contaminated mainly with arsenic (HQ>1 all brands) and to a lesser extent with methylmercury (HQ>1 in 4 brands), even when soaked or rinsed with water before consumption. The combined non-carcinogenic effect of all metals expressed as HI was >1, including soaked or rinsed rice, with total arsenic the major contributor followed by methylmercury. CR for total arsenic, whether consuming soaked, rinsed, un-soaked or unrinsed grains, exceeded the acceptable level of 10-4. Long-term consumption of rice contaminated with heavy metals, particularly arsenic, can pose potential health risks to the local population, especially vulnerable groups (pregnant women, children, elderly and patients). More attention should thus be given to contaminated rice and preventive measures should be taken.

Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province

Characterization of Seasonal and Annual Variations in Quality of Rice Brands Distributed in Jeonnam Province

Berat Karkas dan Lemak Abdominal Ayam Broiler yang diberi Tepung Jintan Hitam (Nigella sativa) dalam Ransum selama Musim Panas

This study aimed to determine the effect of the use of black cumin and antibiotics on carcass&lt;br /&gt;weight and abdominal fat of broilers during summer seasons. The material in this study were used 100 individuals unsex one-day old broiler strain CP 707, and the ration of broiler were added black cumin powder (BCP). The ration consisted of yellow corn, rice brand, soybean meal,palm oil, fish meal, calsium and top mix. The diet was protein energy with 22.91% protein and 2,994 kcal/kg for starter and 20,01% protein and 3.054kcal/kg for finisher. Experiment was conducted as a completely randomized design with 5 treatments (control, antibiotic without BCP, 2% BCP, 4%BCP and 6% BCP). Carcas weight and abdominal fat was measured on at 28 day of age. The resulted data was analysed by analysis of variance (ANOVA) with F test to know the effect of treatment, and when there were significant continous to Duncan multiple range test. The results showed that addition of black cumin (Nigella sativa) and antibiotics as a feed additive in ration cannot increase carcass weight and peesentase abdominal fat of broilers during summer seasons. level of black cumin 2-6% in the feed has the same ability to antibiotics against carcass weight and percentage of abdominal fat of broilers.&lt;br /&gt;Key words: Broiler, antibiotic, carcass weigth, abdominal fat

Berat Karkas dan Lemak Abdominal Ayam Broiler yang diberi Tepung Jintan Hitam (Nigella sativa) dalam Ransum selama Musim Panas

This study aimed to determine the effect of the use of black cumin and antibiotics on carcass&lt;br /&gt;weight and abdominal fat of broilers during summer seasons. The material in this study were used 100 individuals unsex one-day old broiler strain CP 707, and the ration of broiler were added black cumin powder (BCP). The ration consisted of yellow corn, rice brand, soybean meal,palm oil, fish meal, calsium and top mix. The diet was protein energy with 22.91% protein and 2,994 kcal/kg for starter and 20,01% protein and 3.054kcal/kg for finisher. Experiment was conducted as a completely randomized design with 5 treatments (control, antibiotic without BCP, 2% BCP, 4%BCP and 6% BCP). Carcas weight and abdominal fat was measured on at 28 day of age. The resulted data was analysed by analysis of variance (ANOVA) with F test to know the effect of treatment, and when there were significant continous to Duncan multiple range test. The results showed that addition of black cumin (Nigella sativa) and antibiotics as a feed additive in ration cannot increase carcass weight and peesentase abdominal fat of broilers during summer seasons. level of black cumin 2-6% in the feed has the same ability to antibiotics against carcass weight and percentage of abdominal fat of broilers.&lt;br /&gt;Key words: Broiler, antibiotic, carcass weigth, abdominal fat

Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Purpose: The objective of this study was to determine and compare the proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of locally produced polished and unpolished rice and two imported rice brands. Design/methodology/approach: The proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of five local rice varieties (Maawuwoe coop brown rice, Maawuwoe coop white rice, Shigafa brown rice, Shigafa white rice and long grain parboiled rice) and two imported brands of rice (Imported 1 and 2) were evaluated using standard methods after which they were compared to establish which had the higher percentage of nutrients. Findings: The percentage protein of the imported rice brands (7.0-8.4%) were significantly higher (p<0.05) than those of the local rice varieties (5.69–6.89%). The local varieties had comparable carbohydrate (74.20-79.41%) but significantly higher fat (1.1-2.57%) and fibre (0.64-1.95%) contents than the imported brands (76.94-78.21% carbohydrate, 0.49-0.88% fat and 0.5% fibre). Maawuwoe coop brown rice had significantly higher Fe and Zn contents of 96 mg/100g and 2.9 mg/100g respectively and Shigafa brown rice recorded the highest Mn content of 1.81 mg/100g. Imported brand 1 however had the highest Mg content (96 mg/100g). For the local varieties, the brown had higher fibre contents (1.95-1.65%) than that observed in the white. Originality/value: This study is meant to provide knowledge on the nutritional quality of local rice to inform consumer and subsequently enhanced patronage in Ghana.

Comparison of Physicochemical Properties of Local Commercial Rice Brands

Comparison of Physicochemical Properties of Local Commercial Rice Brands

A Study on the Repurchase Intentions of Rice Gomatnaroo : Focusing on the Comparing with other High-Quality Brands of Rice in Chungcheong

A Study on the Repurchase Intentions of Rice Gomatnaroo : Focusing on the Comparing with other High-Quality Brands of Rice in Chungcheong

Comparison of Neurospora crassa and Neurospora sitophila for phytase production at various fermentation temperatures

Kanti A, Sudiana IM. 2016. Comparison of Neurospora crassa and Neurospora sitophila for phytase production at various fermentation temperatures. Biodiversitas 17: 769-775. There is general consensus that the presence of phytate in poultry negatively influences protein in and energy utilization by poultry, and these influences would be mitigated by augmentation of hydrolytic enzymes. The objective of this study was to evaluate phytase production by Neurospora crassa and Neurospora sitophila on solid state fermentation. The isolates were isolated from oncom Bogor. Phytase production ability was first determined on submerge fermentation (SmF) using glucose as the main C-sources, and on solid state fermentation (SSF) on media containing maize 30%, soybean 30%, and rice brand 40% w/w. Maximum enzyme activities were observed at 96 h incubation. SSF produce higher phytase than SmF. Optimum temperature for phytase production was 35°C. Highest phytase production by Neurospora crassa was 45.25 Unit per g substrate, while 40.78 Unit per g substrate was produced by Neurospora sitophila. Peptone and yeast extract were good N-sources for both isolates. Starch supplement increased phytase activity. Increased amylase activity was also observed when starch supplement was added on SSF. This study proves that Neurospora crassa and Neurospora sitophila can be used to produce phytase for better poultry nutrition. Keywords: Neurospora crassa, Neurospora sitophila, phytase, solid state fermentation

Penggunaan Fermentasi Pakan Komplet Berbasis Hijauan Pakan dan Jerami Untuk Pakan Ruminansia

Fermented complete feed (CF) based forage-fodder and agricultural by product as feed for ruminants can be implemented in the household and industrial purpose. Complete feed technology is one of alternative to solve the problems of stock and quality of feed. The nutritional value can be set by determine the number and type of mixture, livestock will not has an opportunity to choose so that it can minimize residual feed, practical, and can be stored for long periods. Fermented complete feed very much match to be implemented in the dry season or in the emergency situation. During Merapi Volcano eruption in 2010 was one of moment which is need CF technology. Rice straw can used for CF that can be socked during dry season, also the quality might improve (from 3—4% of crude protein content became 7—8%) with addition of rice brand or other ingredients. Fermented complete feed based on rice straw, forage-fodder or agricultural by product has a multifungtion in the emergency situation, reduce disaster risk, and feed security conservation.

Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets

Eighty-six rice samples, representing the most common rice brands sold in Portuguese and Spanish markets (either locally produced or imported), were analyzed for their content of 35 essential and non-essential/toxic elements using inductively coupled plasma-mass spectrometry (ICP-MS). The mean content of essential elements was: 1189mg/kg (P), 746mg/kg (K), 294mg/kg (Mg), 84.7mg/kg (Ca), 13.3mg/kg (Zn), 8.8mg/kg (Na), 8.3mg/kg (Mn), 7.5mg/kg (Fe), 1.9mg/kg (Cu), 0.55mg/kg (Mo), 0.18mg/kg (Se) and 0.12mg/kg (Co). However, significant differences exist between the different types of rice, with brown rice showing the highest content of most essential elements. The daily intake of essential elements resulting from the average Iberian (Portugal and Spain) per capita consumption of rice was calculated and its contribution to the Recommended Dietary Allowance (RDA) or Adequate Intake (AI) was estimated. Data showed that rice can be an important dietary source of P, Zn, Mn, Cu, Mo and Se but does not significantly contribute to the daily dietary intake of Ca, Na and Fe. The content of toxic elements was very low, indicating that rice can be regarded as a very safe food.

Purchasing Behavior of Rice Consumers and Potential for Rice Branding in Sri Lanka

Branding of agricultural products has confined only to several processed products like meat and dairy products and rice. This study attempts to examine the factors that the consumer considers in purchasing rice, present status and future prospects for rice branding in Sri Lanka. A field survey was conducted with 45 paddy farmers and 45 rice consumers in Anuradhapura district and a purposive sample of l0 rice millers in Gampaha dislrict. A SWOT analysis was done in order to identify strengths and weaknesses of rice branding. Results indicated that grain color, past experience with the brand, extent to which the grains were polished, level of parboiling, proportion of broken grains, smell, stickiness, health reasons, grain type ,cleanliness and keeping quality of cooked rice are the attributes that has governed the purchasing decision of the consumer. Consumer b perceived quality is also important to consider as they pay a price premium for the brand based quality. Millers should develop strategies such qs the production of new brands of rice to motivate paddy producers. Millers' strengths should be furthered by encouraging them to introduce new brands. Weaknesses of the miller could be transformed to strengths by presenting rice under renowned brands. Weaknesses of the consumer could be avoided through proper brand communication while the weaknesses of the farmer could be avoided by allowing them to enjoy benefits of branding. So, the prevailing opportunities in Sri Lanka are favorable to promote rice branding. AGRIEAST 2009 (8) p.11-18

PROTEOMIC ANALYSIS OF RICE SEED STORAGE PROTEINS IN RELATION TO NUTRIENT QUALITY OF THREE DIFFERENT COMMERCIAL RICE TYPES

Seed storage proteins (SSPs) are the most important component in rice, which provides nutrient to consumers. The SSPs content and composition are among the important determinant for rice quality determination specifically for nutritional value. Multiple factors have been identified to give effect to the nutritional value of rice grain including different types of rice. The purpose of this study is to investigate the expression level of SSPs of rice and also relates the nutrient quality of rice with the variability in SSPs expression from three different types of rice commercially available in markets. The SSPs were extracted from three different types of rice; white rice, brown rice and glutinous rice of the local rice brands in markets. Bradford Assay was carried out to determine the total SSPs content and brown rice was found to have significantly higher total SSPs content (9.157± 0.4 mg/100mg seeds) compared to white rice (6.933± 0.8 mg/ 100mg seeds) and glutinous rice (5.388± 0.2 mg/ 100mg seeds). Based on the banding patterns of the SDS-PAGE, there were different level of expressions were observed between the three rice types. The different expression can be observed obviously at the glutelin precursor region and glutelin acidic subunit region and prolamin polypeptides region for each type of rice. Therefore, contribute to the different nutritional value for dietary intake.

In Vitro Study of Fermented Complete Feed by Using Sago Residues as Main Source Diet

Recently, fermentation of low quality feed such as agro industry by products has been widely applied to produce enriched animal feed and improve animal productivity. The purpose of this study was to evaluate in vitro digestibility of fermented complete feed by using agro-residues from sago starch processing industries as main source diet. Feed was formulated on the basis of 40% sago residue and mixed with other ingredients (rice brand, coconut meal, bread by product, soybean meal and soybean hulls) to fulfill the requirement of sheep with 16,10% of CP, 2,80 Mkal ME/kg and TDN 60,88% based on calculation. Mineral and Urea were added in the complete feed to reach mineral and CP requirements of sheep. Complete feed formulation was fermented by using 3 commercial fermentation products (Saus Burger Pakan® (SBP), Probion® and EM4®) for 21 days. Total and types of microbes from commercial fermentation products which were utilized in this study were not determined. Parameters measured in this study were pH, NH3, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility) and VFA total. The model used for the statistical analysis was completely randomized design (CRD) with 4 treatments (control and 3 different commercial fermentation products) and 4 replications. The results of this study indicated that administration of different commercial fermentation products into fermented complete feed based on sago residues significantly influenced (P&lt;0.05) on pH, NH3, VFA total, IVDMD and IVOMD. Generally, commercial fermentation products mainly SBP produced better feed quality by improving the values of pH, NH3, VFA total, IVDMD and IVOMD. However, types and total microorganisms were needed to be determined before experiment.

In Vitro Study of Fermented Complete Feed by Using Sago Residues as Main Source Diet

Recently, fermentation of low quality feed such as agro industry by products has been widely applied to produce enriched animal feed and improve animal productivity. The purpose of this study was to evaluate in vitro digestibility of fermented complete feed by using agro-residues from sago starch processing industries as main source diet. Feed was formulated on the basis of 40% sago residue and mixed with other ingredients (rice brand, coconut meal, bread by product, soybean meal and soybean hulls) to fulfill the requirement of sheep with 16,10% of CP, 2,80 Mkal ME/kg and TDN 60,88% based on calculation. Mineral and Urea were added in the complete feed to reach mineral and CP requirements of sheep. Complete feed formulation was fermented by using 3 commercial fermentation products (Saus Burger Pakan® (SBP), Probion® and EM4®) for 21 days. Total and types of microbes from commercial fermentation products which were utilized in this study were not determined. Parameters measured in this study were pH, NH3, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility) and VFA total. The model used for the statistical analysis was completely randomized design (CRD) with 4 treatments (control and 3 different commercial fermentation products) and 4 replications. The results of this study indicated that administration of different commercial fermentation products into fermented complete feed based on sago residues significantly influenced (P&lt;0.05) on pH, NH3, VFA total, IVDMD and IVOMD. Generally, commercial fermentation products mainly SBP produced better feed quality by improving the values of pH, NH3, VFA total, IVDMD and IVOMD. However, types and total microorganisms were needed to be determined before experiment.

English

This study was carried out to analyse the effect of government’s trade policy on the supply of rice (imported and local) brands in three local government areas of Cross River State, Nigeria. The study captured two periods, July 2004 to February 2005, during which the Federal Government place Tariff on the importation of rice at 75% and the second period; March 2005 to October 2005 where the tariff was raised to 100% (Guardian Newspaper, 2003). Data for this study were collected from purposively selected rice traders in three case-study markets of Watt, Ika-Ika Oqua and Aningeje Markets representing Calabar South, Calabar Municipality and Akamkpa Local Government Areas Respectively. The data was collected over the period of 64 weeks. During the July 2004 to February 2005 period, 34,878.50 and 30,623.20 kg constituting 53.24 and 46.75% respectively of the total quantities of imported and local rice brands was bought for sale across the three markets. During the March 2005 to October 2005 period, the Federal Government raised the tariff on rice importation from 75 to 100%; this reflected in the quantity of imported and local rice bought for sale across the three markets given as 24,519.09 and 24,185.04 kg respectively constituting 50.34 and 49.66%, implying that increase in tariff rate from 75 to 100% was effective in altering the share of imported and local rice brands in the total quantities of rice bought for sale cross the three markets. The study recommends that tariff should be implemented strictly so as to help set up domestic rice production which would be sustained if Government embarks on research into development of high yielding rice varieties that will be supplied to farmers at low cost. Key words: Importation, rice supply, tariff, trade policy.