The Arkansas Rice Processing Program released research on April 27 that identifies commingling different rice cultivars with varying milling rates as a key factor in declining head rice yields for Arkansas farmers.
This issue is important because it affects the financial returns for growers and the quality of rice available to food manufacturers. The findings are based on two years of collaboration between researchers, local farmers, and the global food company Mars.
Griffiths Atungulu, professor of food science and director of the Rice Processing Program at the University of Arkansas Division of Agriculture, said, “In general, head rice yields have been declining over time. Rice acreage has also decreased. However, grain yield per acre has continued to increase, particularly with the adoption of hybrids.” He explained that mixing cultivars with different milling characteristics can reduce head rice yield even when overall grain production rises. Atungulu added, “We are showing here, very clearly, that we need to be very aware of the milling rates of different cultivars… If you are going to do a commingling, then you want to commingle them in a manner that they are going to mill at the same rate.”
Kaushik Luthra from the Northeast Rice Research and Extension Center said he has observed how differences in milling rates among cultivars can affect head rice yield: “I strongly agree with the emphasis on addressing commingling as a critical factor. It is also encouraging to see end-use companies like Mars taking the lead in addressing these challenges.” Abhay Markande from Mars Food and Nutrition’s rice program described their partnership as “a unified, science-led movement that strengthens resilience and unlocks future growth in rice.”
The study also found that harvesting at lower moisture content can cause more cracked kernels due to repeated cycles of moisture absorption and release while still in fields. Farmers often store harvested rice in silos where drying processes aim for an optimal moisture range around 12.5 percent.
The University of Arkansas Cooperative Extension Service receives funding through federal grants from the U.S. Department of Agriculture and state appropriations according to its official website. The service supports social cohesion by offering programs tailored for rural, urban and suburban communities according to its official website. For program delivery across Arkansas it uses county offices along with research centers according to its official website, operating as part of the University System Division of Agriculture according to its official website. It maintains offices in all 75 counties with specialists based at five university campuses plus various centers according to its official website, aiming ultimately “to enhance agriculture, communities and families through application of research-backed practices” according to its official website.
Looking ahead, Atungulu and Luthra plan further presentations about their findings at industry meetings this spring. As Luthra said: “Working alongside industry partners, we are helping bridge the gap between research, growers and the food industry.”
