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Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
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The Sensory Testing of Rice
Manage episode 38494788 series 30734
By IRRI Radio. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.
Just like wine, rice is consumed my millions. But unlike wine - although some might argue this - rice is a staple. It feeds over half the world. We hear about wine tasters. But not rice tasters. Dr. Rochie Cuevas of the IRRI Grain Quality & Nutrition Center (GQNC) wants to change that. She firmly believes that a bridge can and should be built between the biochemical characteristics of rice and what we smell and taste and savor when we eat rice. Rochie is a dynamo. And worth listening to. It's fun trying to keep up with her as she bounces from the laboratory, to the grocery aisle, to a room full of rice tasters, and even to a garden table that holds two things: a bottle of wine and a bowl or rice ... Related Article: http://irri.org/index.php?option=com_k2&view=item&id=12609:in-search-of-the-perfect-grain&lang=en Related Video: http://www.youtube.com/watch?v=K-z-YphZYSM&feature=c4-overview&list=UUxs-9zQb56L4ZJictrbCojQ Related Images: http://www.flickr.com/search/?w=86712369@N00&q=grain%20quality
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25 episodes
