Rice millers review processing technology research

Aug. 10, 2009
Contact Information:

Terry Siebenmorgen, University Professor of Food Science, Rice Processing Program director
tsiebenm@uark.edu, 479-575-4605

Howell Medders, Division of Agriculture Communications
hmedders@uark.edu, 479-575-5647.

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FAYETTEVILLE, Ark. — Rice processing industry representatives gathered for their annual industry alliance meeting at the University of Arkansas Aug. 5 and 6 to review research they support in the Rice Processing Program of the U of A System’s statewide Division of Agriculture.

“We conduct research to improve the efficiency of current processing operations and to help the industry develop improved processes and products,” said Terry Siebenmorgen, University Professor of food science and director of the Rice Processing Program.

Processors from several rice-growing states and other countries participate in the program. Those with operations in Arkansas include Riceland Foods, Producers Rice Mill, Busch Agricultural Resources, RiceTec, Mars Foods, Kelloggs and Riviana Foods. Equipment suppliers GSI, Buhler and Perten Instruments are also heavily involved in the program.

“The program aims to enhance the quality and value of rice and rice products,” Siebenmorgen said.

Rice is the most valuable Arkansas crop. The state’s farmers planted about 1.4 million acres of rice in 2009 and will produce nearly half of all the rice grown in the United States. They will receive about $1.5 billion for the crop, and processing and marketing of consumer products will multiply the value added to the state’s economy.

Maintaining the high quality of Arkansas-grown rice requires close attention to the environment and practices before and during harvest, during handling of harvested grain and in the rice mill, Siebenmorgen said.

A major research focus is managing grain moisture content at every stage, Siebenmorgen said. Other topics include quality components of different rice varieties and hybrids, methods of quality assessment, milling technology and cooking and nutritional studies.

Three keynote speakers addressed sustainability issues related to profitability for producers, environmental and energy impacts, and meeting consumer needs and desires.

Jessica Lundberg, board chair of Lundberg Family Farms in Richvale, Calif., described the family’s organic rice business. The market for organic foods is growing at a rate of about 10 percent a year, Lundberg said. Organic food consumers want to feel good about products they buy, not only in their perception of health and nutrition, but also in their perception of environmental and social impacts, she said.

Darrin Nutter, a University of Arkansas mechanical engineer, reported on a “life cycle analysis” of energy used in the dairy industry. Nutter is a leader in the nationwide project to document energy use at every stage of milk production.

Nutter said dairy industry leaders have used the data to identify ways they can reduce energy use to lower costs and the amount of carbon they add to the environment. The life cycle analysis results were presented at a dairy industry meeting this spring co-sponsored by the Division of Agriculture’s Center for Agricultural and Rural Sustainability.

Jennifer James, a Jackson County rice farmer and chair of the USA Rice Federation’s Sustainability Task Force, said the rice industry must be proactive in addressing environmental and energy issues.

“We are working with university researchers to develop a science-based program of best management practices for sustainability,” James said. It is in the best interest of the U.S. rice industry to have a pro-sustainability profile, she said.