A A C C   2 0 0 0   A n n u a l   M e e t i n g

Asia produces and consumes 90% of the world's rice. Earlier survey by the International Rice Research Institute (IRRI), Los Banos, Philippines reflected the diverse methods used for quality evaluation in 12 Asian countries. A 1993 IRRI compilation showed the diversity in physical and physicochemical properties of milled rice and Instron cooked rice hardness of 1600 Asian rices. All apparent amylose content (AC) types were represented but preference was shown to low starch gelatinization temperature (GT, alkali spreading value [ASV] 6-7) over high GT (ASV 2-3) among waxy (0-2% AC) and low AC (10-20%) rices, and to intermediate GT (ASV 4-5) over low GT among intermediate (20-25%) and high AC (25-33%) rices. Indica rices had a wider range in grain properties than japonica rices. Aromatic rices are prized, particularly the elongating Basmati rices (intermediate AC) from the Punjab region of India and Pakistan and jasmine rice (low AC) from Thailand. Results of a 2000 letter survey on perspectives on rice sensory quality in rice breeding programs in major rice-producing Asian countries will be presented.