Black rice has existed in China for thousands of years. References to black rice can be found in the "Book of Songs," where its aroma is mentioned, and in the historical records of Yangxian County in Shaanxi Province, where black rice is listed as one of the "Four Superior and Unique Varieties of Rice" in the county. Although China has a wide distribution of black rice varieties, both its production and consumption remain relatively low.
Academician Zhang Qifa introduces the research progress on black rice. Before delving into black rice research, my impression of it wasn't favorable. For instance, over 20 years ago, a friend brought back a pack of black rice from the United States for me. I soaked it in water for hours and cooked it for a long time, but the texture was like chewing rubber. After that, I didn't really engage with black rice much.
In 2008, British scholars published a comparative experiment feeding mice. The experiment showed that adding anthocyanin-rich purple tomatoes to the diet extended the lifespan of mice by 28% compared to standard feed or feed with regular tomatoes. This study greatly intrigued me. I was determined to explore the nutritional value and health benefits of rice and focused on black rice rich in anthocyanins.
People are accustomed to white rice, and society as a whole obsessively pursues the taste of rice. How to increase people's willingness to consume black rice? Even if it contains high levels of anthocyanins, people won't choose black rice if it's not tasty after hours of cooking and hard to chew. Therefore, improving the taste of black rice became a key issue. After many arduous efforts, our team finally bred a new variety of black rice called "Huamoxiang". This variety has excellent cooking characteristics and taste and has received praise from consumers across the country over the years.
We define "Huamoxiang" as a rice-type whole-grain black rice variety. Rice-type means it can be directly consumed as a staple food, unlike most black rice on the market used mainly for making porridge. Whole-grain refers to grains that are hulled but not further processed, retaining the complete grain structure. "Huamoxiang" black rice retains the endosperm, embryo, starchy layer, and husk during processing, allowing for the effective utilization of all nutrients and beneficial components in the grain. The "Chinese Residents' Dietary Guidelines (2022)" also recommend consuming 200-300 grams of grain foods daily, including 50-150 grams of whole grains and legumes. Whole-grain staple foods are of great significance for health as they provide more nutrients to the body.
Perhaps few people are aware of the issue of "computer screen fear" nowadays. I have been using computers since the 1980s and have spent long hours in front of computer screens every day for decades. Recently, whenever I sit in front of a computer screen for more than two hours, I find it difficult to continue working. Studies have shown that anthocyanins, carotenes, lutein, and other compounds abundant in black rice have protective effects on the eyes, alleviating visual fatigue caused by prolonged screen time. I hope black rice can contribute to maintaining eye health.
According to our expectations, consuming black rice can not only help improve the health problems of sub-healthy populations but also provide health support for malnourished people due to insufficient purchasing power, thanks to its comprehensive and balanced nutrients. Therefore, black rice should not be exclusive to the wealthy but should be a staple food choice for various populations. It can truly serve the whole society and enter millions of households.
We hope "Huamoxiang" can change people's stereotypical impression of black rice being not tasty. What about the future? Firstly, we hope that in the future, "Huamoxiang" can withstand high and low temperatures, diseases, pests, and infertile land in cultivation. After continuous improvement, the variety can become virtually indestructible. When farmers have good seeds, they also have higher yields.
Secondly, achieve "whole-grain, full nutrition, and full functionality." Compared to ordinary rice, the current "Huamoxiang" whole-grain black rice can provide more protein, various vitamins, minerals, unsaturated fatty acids, dietary fiber, anthocyanins, carotenes, and lutein. Consuming 200 grams per day for an adult can meet the daily nutritional needs recommended by nutritionists for many nutrients.
Moreover, compared to polished rice, whole grains can increase the edible portion by at least 20%, which is equivalent to a significant increase in yield, and the added portion is all nutritious. This is of great significance for food security, green development, and increasing farmers' income. We will strive to cultivate new varieties with comprehensive and high nutrient content, contributing to the health of Chinese people, and even all humanity through agricultural scientific research efforts.
(The author is a member of the Chinese Academy of Sciences and the director of the Hongshan Laboratory in Hubei. This text was compiled by Li Sihui, a reporter from the China Science News, and Li Jiayan, an intern, based on his speech at the "Rice-Duck-Shrimp" industrialization and Huamoxiang production technology training seminar held at the Hongshan Laboratory in Hubei.)
