Talk:Rice

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Archives

Archive 1

Contents 1 Rice Exports 2008 2 Rice shortage 2008 3 Article lacks clear nutrition information 4 Parboiled rice

[edit] Rice Exports 2008

Some of the figures in the article must be wrong. The difference between rice production and consumption in china is about twice that the production in thailand.

I realize the figures stated are for different years but there shouldn't be such a great difference. —Preceding unsigned comment added by 203.116.36.162 (talk) 09:49, 11 June 2008 (UTC)

[edit] Rice shortage 2008

I was hoping to see an authoritative section covering the underlying causes of the 2008 shortage as well as its impacts. This is a pretty serious issue but does not seem to be mentioned.{{helpme}} . —Preceding unsigned comment added by Papermaker (talk • contribs) 08:53, 11 April 2008 (UTC)

You can just add the information to the article yourself as long as you have a reliable source. But please remember that {{helpme}} is not meant for use on article talk pages. Alexfusco⁵ 11:18, 11 April 2008 (UTC)

[edit] Article lacks clear nutrition information

Needs nutrition details about each type of rice at each stage of processing. Come on, this is a basic food! —Preceding unsigned comment added by 63.193.144.79 (talk) 05:09, 26 April 2008 (UTC)

[edit] Parboiled rice

As well as the 'Parboiled rice' page, there is a small 'Parboiled rice' heading under the page 'Parboiled'. The info from this heading needs to be brought into the 'Rice' page, along with the info from the 'Parboiled rice' page.

I see no virtue in having 'Parboiled rice' as a separate page, the info from it should be incorporated into the 'Rice' page, as proposed. And - most important - the information from the 'White rice' page should be incorporated too.

The issues connected with white rice, brown rice and parboiled rice are quite controversial. Basically, white rice is created for the convenience of the food processing industry, because it is more easily stored, and therefore more profitable, despite being associated with serious deficiency diseases such as beri-beri for those who eat it!

If 'parboiling' brown rice before milling it into white rice helps to reduce the nutritional loss, thereby allowing the extra profit for processors without such serious harm for the consumers, maybe that's a good thing, although claims about the value of parboiling should be viewed with caution. PandaName (talk) 14:10, 11 May 2008 (UTC)

I do not agree: I just looked up parboiled rice in wikipedia to understand what this specifically, is. Being forwarded to a general, and very long, rice page would have been off-putting. --Thomas Tvileren (talk) 13:37, 20 May 2008 (UTC)