FOLLOW THE RICE
Rice
Paddy, brown rice and white rice: the layers behind familiar names.
See the journeyFROM FIELD TO FOOD
The harvest
is only a beginning.
The crop leaves the field. Then come the decisions that turn it into food: what to dry, what to separate, what to keep and what to mill.
Follow a crop
THREE WAYS INTO THE STORY
One crop. Many food forms.
WORDS THAT CHANGE THE PICTURE
Four jobs.
Different results.
These words often appear together in a farm notebook. Each describes a different piece of work.
- Threshing
- Releases grain or seed from the harvested plant material. It may leave a hull around the grain.
- Cleaning
- Separates unwanted material. It does not mean the grain has been dehusked or milled.
- Dehusking
- Removes an enclosing husk or hull. In pulse processing, dehusking removes the seed coat.
- Milling
- Changes the grain further: rice milling can remove bran; flour milling grinds grain into smaller particles.
THE WORK AROUND THE HARVEST
Timing, moisture and the store.
Field Guide / FIELD READING
When is grain ready to leave the field?
Maturity, moisture and the work after cutting all matter when choosing a harvest window.
Growing guide · 3 min read
Field Guide / FIELD READING
The work between harvest and storage
Why clean grain, measured drying and regular checks belong together after harvest.
Growing guide · 3 min readField Guide / FIELD READING
What pulses bring to a crop rotation
Chana can change a field’s sequence of work and biology, but its contribution needs local assessment.
Growing guide · 3 min read