MRQ 50, a New Local Rice Variety for High Eating Quality

News Source: MARDI, Malaysia
For further information, E-mail: pakman@mardi.my., 2003-12-01

Favorite Local Long-Grain Rice Crossed with Aromatic Variety

MRQ 50 was selected from a cross between Q34 and Khaw Dawk Mali (KDML). KDML is a fragrant rice variety from Thailand. Q34 is a locally breed variety with Mahsuri as the base variety. It has the elongation properties of cooked rice similar to that of Basmati rice. Consumers like the variety but it has no aroma. MRQ 50 has all the properties of Q34 and is aromatic and is similar to Basmati. It can be used to replace Basmati rice in all the rice preparations that normally specify Basmati.

New Aromatic Rice Resistant to Blast and Bacterial Blight

MRA 50 matures in about 123 days after seeding and suitable for double cropping and direct seeding culture. Culm height is around 65-70 cm and is tolerant to lodging. It is resistant to blast and bacterial blight. This variety can yield between 3.5-4 t/ha; however, under very good condition and management, it can give yield more than 4.5 t/ha. All past MARDI varieties are normal high yielding varieties suitable for general planting.

First Aromatic Variety from Mardi

MRQ 50 is the first MARDI aromatic variety. Grain length is 6.5 mm, about the same as that of Basmati rice. It is very slender; length breath ratio is 3.8, similar to that of Basmati. Head rice recovery is about 70% of total recovery. Cooked rice is flaky, do not stick together and elongate lengthwise. Elongation ratio is about 2, similar to that of Basmati. These properties make this rice suitable for preparation of Bryani rice and other similar preparation.

May Replace Imported Basmati Rice

Currently Basmati rice is imported from India and Pakistan. There is potential to replace this with locally produced MRQ 50. Since the variety requires to be marketed as a variety, it has to be handled separately. Thus, there must be dedicated mill to handle this variety and buy paddy from contract farmers, to ensure purity and quality. It is best to have a system from seed to shelves. An entrepreneur can supply seed to contract growers, give the appropriate technology, monitor quality of produce, buy and process the paddy. The entrepreneur can sell bulk or retail himself under a brand name. There must be enough promotion work to introduce the brand name and maintain consistent quality.

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