1. Rice

2. Leading States 1. Arkansas 2. California 3. Louisiana 4. Texas
5. Mississippi
6. Missouri

3. Botany Height = up to 6 feet Inflorescence is a loose terminal panicle
Panicle consisting of 1 flowered spikelet
Flower is self pollinating
Each flower will produce seeds
Seeds are in hulls
Kernels vary in length 3.5 – 8 mm
Kernels may be hard, semihard, or soft textured.

4. Commercial Classes Are determined by length Types Short 5.5 mm
Medium 6.6 mm
Long 7-8 mm
Types
Japonica; short, stiff, & lodging-resistant stalks.
Indica; taller weaker stems that lodge under heavy fert.

5. Commercial Classes Maturity Early = 120 – 129 days
Mid season = 130 – 139 days
Late = 140 or more days

6. Cultural Practices Conventional Tillage Water Culture Disc Planed
Laser – 2/10th grade
Levee
Water Culture
Field is graded to 0 slope or slope
Rolled to create surface texture to prevent seed drift

7. Cultural Practices No-Till & Minimum Tillage Corrugated Tillage
The producer must drill in the crop.
Corrugated Tillage
The 2nd. Disking runs the same direction as the irrigation flow. Internal levees are not constructed.

8. Seeding Broadcasters Drills = plant 1-2” deep Airplanes
**Flood to kill weeds**
Flood 4-6 inches
Soak seeds and then dry
Air = lbs/ac, In CA up to 164 lbs/ac

9. Fertilization N, 30-100 lbs./ac
The bulk of the fertilizer is done days after seeding.

10. Growth and Development
Rice is a warm season crop, 700F or higher
It does not do well in high humidity, due to disease.
It likes heavy soils
It likes pH ranges between 4.5 & 7.5

11. Weed management Flooding Crop rotation
Herbicides such as Bolero, Ordram, & Londax.

12. Diseases Seedling blight Brown leaf spot Narrow brown leaf spot Blast
Stem rot

13. Insects
Rice stink bug
Rice stalk bore
Sugarcane bore
Sugarcane beetle

14. Harvesting
Grain moisture = 23% - 28%

15. Milling Rough rice Parboiled rice Milled rice Brown rice Head rice
Second head rice
Brewer’s rice
Polished rice

16. Byproducts of milling Rice hulls Rice bran Rice polish Rice straw
Rice flour

17. Rice Grades USDA grades are 1-6
Grades are determined by; heat damage & paddy kernels, Chalky kernels, Broken kernels, other types, Color, & Minimum milling requirements.

18. Sub classes
Look at table 20-4