Identifying authentic Indian Basmati Rice

Authentic basmati rice can be identified and distinguished from low-quality rice by determining the mineral composition of strontium, suggest scientists at the Physical Research laboratory, Ahmedabad, Gujarat in their recent study.  

Scientists tested 87 samples of basmati rice collected in the late harvesting season of 2013 from several locations in India namely Punjab, Haryana, Uttar Pradesh, and Uttrakhand. They compared it to the rice grown in other countries. They claim that Strontium content of Indian basmati rice is significantly different from that of other countries including California (US), Japan, China, and Vietnam. “The lower Strontium of rice samples produced in USA provide a tool to discriminate between Texmati rice (USA) and Basmati rice samples", say scientists.

In addition to its capacity to distinguish rice from different countries, it can also identify rice grown in Uttar Pradesh from other states of the Indo-Gangetic plain namely Haryana, Punjab, and Uttrakhand. 

Indian basmati rice has high amounts of Strontium, in the range of 0.2 to 5.2milligra per kilogram of rice. This is attributed to the highly fertile alluvial soil of the Gangetic plain, silicate and carbonate rocks of the Himalayas, and the water used for irrigation.

Basmati rice is known for its rich aroma, long grain size texture, and a peculiar taste. India generates approximately five billion USD of revenue by exporting basmati rice to Arab countries, Britain and Europe, where it is highly demanded.

Earlier, many researchers devised DNA-based tests to identify authentic basmati rice. These tests were costly and had to be standardized separately for different varieties of basmati rice. The present strategy that uses Strontium composition to identify authentic basmati rice can be used as a single method for all Indian basmati varieties. It is lab intensive and requires highly skilled staff. Taken how important it is to identify authentic basmati rice in the international market, the method may prove to be a valuable tool for food certification agencies.

Published- India Science Wire

Reference: Food Chemistry 217: 254-265.