HANGZHOU, Jan. 18 (Xinhua) -- A recent study by the China National Rice Research Institute has found that the quality of China's rice is steadily improving. The study, which analyzed data over a decade, examined changes in rice taste across the country.
The study, published in the journal Nature, revealed that China's rice taste score increased from 74.9 points in 2009 to 80.3 points in 2022. According to a national standard introduced in 2008, rice quality was judged based on appearance, odor, palatability, taste, and texture when it was cold.
According to Lu Lin, the study's first author and an associate researcher at the institute, the improvement can be attributed to measures such as genetic advancements and better monitoring of planting environments. Lu also noted that the enhanced taste quality of rice is closely linked to regional economic growth and the country's grain subsidy policies.
Lu emphasized the importance of science and technology in rice breeding and suggested that continued innovation will be key to further improving the quality of Chinese rice. ■
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