Adamchini rice variety

Scientists at Banaras Hindu University (BHU) have achieved key advancements in improving the Adamchini rice variety, an aromatic black rice. The research enhances the crop’s resilience, productivity, and farmer suitability.

Cultivation Region and Branding

• The improved variety is especially beneficial for farmers in the eastern foothills of the Vindhya ranges, covering:
  • Chandauli
  • Mirzapur
  • Sonbhadra
  • Parts of Varanasi
• The Uttar Pradesh government has officially branded the rice as “Vindhya Black Rice.”

Characteristics of Adamchini Rice

• Known for:
  • Sugar-crystal-like grains
  • Pleasant aroma
  • Superior cooking quality
• Popular in both domestic and international markets, including Australia and New Zealand.

Traditional Challenges with Adamchini

• Historically, the crop suffered from:
  • Tall height of nearly 165 cm, leading to high risk of lodging during adverse weather.
  • Long maturity period of 155 days.
  • Low yield of 20–23 quintals per hectare.
• These issues discouraged farmers from large-scale cultivation despite strong demand.

Significance of the Breakthrough

• The BHU enhancements are expected to:
  • Reduce lodging vulnerability
  • Shorten maturation time
  • Improve overall yield
  • Boost farmer income in the Vindhya region
  • Strengthen the market appeal of Vindhya Black Rice

Source: NIE