The nutrition is good but it is difficult to digest into miscellaneous grains due to poor taste.

Changjiang Daily Da Wuhan Client News (Reporter Zhou Yan Correspondent Jiang Chao Chang) On the afternoon of September 26, in Shenhu Base, Shenhu Town, Hanchuan City, Hanyo City, farmers shouted "Kaishi", two harvesters Paided into the rice fields and started rice harvest this year. Different from ordinary, the heavy rice ears are signs of light ink in the sun. This time it is not white rice rice, but a rice -type black rice rice that can be used as a staple food.

On the 26th, at the Shenhu base of Shenhu Town, Hanchuan City, the harvester was harvesting black rice rice. Photo by reporter Hu Dongdong, a reporter from the Yangtze River Daily

The harvesting site is also the site of the major project of Hubei Hongshan Lab and the Double Water Double Green Black Rice Staifier Industry Observation Association. As the head of the R & D team of Black Rice, Zhang Qi, an academician of the Chinese Academy of Sciences, professor of Huazhong Agricultural University, and director of Hubei Hongshan Laboratory, said: "I hope that rice will no longer be a single human energy provider 'for thousands of years, but Comprehensive and healthy 'Guardian God'. "

The 300 -acre test field has been planted for the first time this year. This year, the staple foodized black rice rice was planted, and the test of high temperature weather was tested, and it entered the mature period one after another. The semi -high rice ears are large and sinking, and the harvest is looking at it. According to the estimation of the growers, the output of the mu can reach 1,000 catties, which is equivalent to the output of some main grains.

Why turn the fragrant white rice into black rice? Zhang Qi said that the white rice we eat daily is generally refined rice, and it loses 80%of nutrition during processing. Taking white rice as a staple food, except for providing the energy required by the human body, other functions are limited. Black rice is rich in anthocyanins, unsaturated fatty acids, gardenin, vitamins, and various minerals. It has the effects of antioxidant, removing free radicals, controlling blood sugar, and anti -aging. It is a food with high nutritional value.

Academician Zhang Qi, director of the Hubei Hongshan Laboratory, died on the spot to look at the growth of black rice. Photo by reporter Hu Dongdong, a reporter from the Yangtze River Daily

Humans have a long history of eating black rice. There are many places in the world that have black rice. China's black rice has the most abundant quality. Even so, we rarely use black rice as a staple food in our daily life. The reason is that although the black rice is good, the taste is not good, and it is rough and more difficult to digest. Therefore, for thousands of years, ordinary people have only regarded black rice as miscellaneous grains. In addition to cooking porridge or dessert, black rice is not a Chinese food, it is a "rare customer" and "supporting role" in the recipes, and its production and consumption volume is very small.

Can it be a black rice variety with long -term and avoiding weaknesses, cultivating outlets such as white rice and not losing nutritional value? In 2008, Zhang Qi saw the latest scientific research progress of foreign anthocyanin "extended life" effect (antioxidant), which was greatly inspired, and instead of thinking about black rice rich in flowers. For more than 10 years, he and the team members have always regarded black rice as a new direction for rice research, and strived to cultivate the healthy and delicious black rice, so that the C position on the dining table was "black and white". They widely collected black rice varieties across the country, and finally used the excellent black rice species found on the Yunnan -Guizhou Plateau in 2018 to cultivate new black rice varieties "Hua Mo Xiang". "Hua Mo Xiang" has the characteristics of high yield, strong adaptability, and disease resistance, especially with good cooking characteristics and palatability. Due to good species, nutrition, and delicious, "Hua Mo Xiang" "walked" out of the laboratory in 2021 and began a small -scale test. This year, from the south to Guangdong, north to the northeast, especially in Hangchuan, Jianli, Shishou and other places in Hubei, "Hua Mo Xiang" was able to try on a large scale, with a total area of ​​more than 6,000 acres.

Located in the black rice production base in Hanchuan City, Hubei Province, 500 acres of black rice rice fields ushered in a bumper harvest and began to harvest. Photo by reporter Hu Dongdong, a reporter from the Yangtze River Daily

Eating black rice is good for health, and it is necessary to plant it in a healthy way. The black rice rice in Hanchuan's trial fields harvested this time is the result of the green planting road explored by the "rice -duck -shrimp model". Gu Zemao, a professor at Huazhong Agricultural University, introduced that the specific method is that in March, shrimp raising shrimp, shrimp planting rice, shrimp dung fields, rice grows, and put ducks to eat insects. Rice, ducks, and shrimp are "mutually beneficial and mutually beneficial", forming a composite breeding of rice and aquatic products. In the process of planting and breeding, the "three inconsistencies" production procedures that do not take pesticides, do not apply fertilizer, do not use fishery, and accurate bait are strictly followed. This is called "double water and two greens", namely green rice and green aquatic products.

The green black rice goes to the dining table, not only to promote nutrition and health, but also actually increases farmers' returns. According to estimates, after a year, through the "rice -duck -shrimp" seeding, 300 catties of crayfish, 60 catties of yellow crickets and loach, 12 to 15 ducks, "Huamo" black rice 1000 catties is harvested per acre. The output value of acres exceeds 20,000 yuan.

【Edit: Zhang Jing】

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