02827naa a2200325 a 450000100080000000500110000800800410001902000220006002400510008210000270013324500370016026000090019730000160020650000160022252018800023865000220211865000130214065000130215365000190216665000130218565000210219865000100221965000350222965000170226465000140228165000130229570000200230870000190232877301540234721234202020-06-23       2020    bl uuuu     u00u1 u    #d  a978-3-030-37509-67 ahttps://doi.org/10.1007/978-3-030-37510-22DOI1 aCOLOMBARI FILHO, J. M.  aRed rice.h[electronic resource]  c2020  ap. 283-296.  aChapter 12.  aThe term "red rice" refers to the color of rice kernel which is determined by deposits of natural reddish pigments in different layers of the pericarp during rice seed development, covered with dark- or light-colored husk. Although it is often associated with weedy rice, and sometimes used as a synonym, "red rice" can also be wild or cultivated rice. Red rice has been grown for a long time in Asia and consumed as unpolished whole grain because the milling process strips the color along with the bran layer, making it similar to polished white rice. Brown rice, also called whole grain rice, represents the unpolished version of the more common white (noncolored) rice including bran, germ, and endosperm. Red rice production continued in less favorable areas, using low-input agricultural practices, where its consumption became a tradition, as in the Paraiba state, on the valleys of Piancó and Rio do Peixe, and in the Rio Grande do Norte state, on Apodi Valley. In addition, most of the varieties cultivated nowadays in these sites come from the ones introduced centuries ago, and therefore, have a very narrow genetic base. In these states, red rice varieties present grains with rounded shape and are traditionally consumed as semi-polished and cooked with milk, salt, and spices. However, in modern times, this Brazilian red rice also started to be commercialized and used in gourmet food products in other regions, as South and Southeast, where people have greater purchasing power. These consumers recognize that red rice is a higher value-added product, due to its functional properties and its unique flavor, color, and texture. In Brazil, rice for specific culinary, or which have novel cooking, appearance, aroma, and flavor characteristics, have been called "special rice". This niche market is growing rapidly and usually practices a premium market price.  aCultural behavior  aPericarp  aPigments  aPlant breeding  aRed rice  aSeed development  aArroz  aMelhoramento Genético Vegetal  aOryza Sativa  aPericarpo  aPigmento1 aABREU, A. G. de1 aPEREIRA, J. A.  tIn: OLIVEIRA, A. C. de; PEGORARO, C.; VIANA, V. E. (Ed.). The future of rice demand: quality beyond productivity. Switzerland: Springer Nature, 2020.