Document Type : Research Article
Abstract
Rice, also known as oryzasativum, is the most important tropical grain and supplies around one-fourth of the total calories that humans consume on a daily basis. It is the staple food of more people than any other food grains and 90 percent is cultivated and eaten in South and Southeast Asia, which are the center of the world’s population. Rice is a member of the Oryza genus, and there are two primary cultivars: Asia and glabemima. There are possibly more varieties of rice than all of the other food grains combined in Africa (Cating David 1992), making it a semi-aquatic gramineous crop of remarkable variety.
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