CP+Group+6

** The Story of Minute Rice ** Sarah Billing, Becky Koening, Shannon Thio and Shona Moore



Rice Facts: Shona

1000BC - "Rice" is a term that comes from Tamil (ancient India/Sri Lanka)

There are many creation stories in several Asian cultures.

Early Neolithic groups may have cultivated rice.

Cultivation of rice simultaneously began 6500 years ago, in many countries

"Rice" means "Food" in the Chinese language.

Rice is the most consumed grain on the planet.

Rice is the 3rd largest food crop in the world.

Rice is the staple for 2/3 of the world

(Raviana)

**History of Minute Rice: Shona  ** 

Minute Rice was introduced to the public in 1949. It was actually invented and patented by a food chemist, Frederick Miller from Jersy City, NJ. With General Foods, his specialty was in coffee, but was employed in the Research and Development aspects of the company which led him to rice. He had the patent for Minute Rice issues to him, in his name, while proprietary rights remained with the parent company. His widow still owns the patent.

Preparation and Equipment: Sarah & Shona



Cooking Minute Rice is a very simple and easy process, and it is fast, making it a very accessible staple food in our hectic world. It can be made on the stovetop or in the microwave, both in under 10 minutes: In fact, stove top cooking of Minute Rice in larger amounts is one of the few things that is faster than cooking in the microwave. The side panel of the box has easy to follow instructions, as long as the reader was literate. The only consideration is that the proportion of rice to liquid when cooking Minute Rice is 1:1 as opposed to 1:1.5 with regular rice, which could be confusing for people who are use to cooking regular rice. 

Minute Rice requires very little time and equipment for preparation. The package directions state to bring water to a boil, add margarine and salt to taste, add rice and take off the stove. The rice sits for 5 minutes while the rice absorbs the water. Cooks must have access to a stovetop or burner and a pan large enough to accommodate the water and rice. Salt and margarine are not necessary but most people find the rice quite bland without it. Cooks must also have access to a source of clean water.

Alternatively, Minute Rice can be cooked in the microwave. Put water and rice in a microwave-safe bowl, add salt and margarine if desired. Microwave on high for between 6 and 10 minutes (depending on amount being cooked). Let the rice stand for 5 minutes while the water is absorbed. This method requires access to a microwave and glass bowl (metal is dangerous in the microwave and plastic can emit harmful chemicals during heating). Again, salt and margarine are optional but very common additions and one must have access to clean water.

Minute Rice can be cooked in a ricecooker: spray rice cooker with non-stick cooking spray, place rice and water in the cooker (no salt or butter) and press the start button. The rice cooker will turn itself off when the rice is done.

** Nutritional Analysis: ** Shannon



(98 gms) ||= 1/2 Cup Cooked (79 gms) ||= 1/2 Cup Cooked (88 gms) ||= 1/2 Cup Cooked (83 gms) || source: American Rice Inc ||= * ||= * ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">* ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">* <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;"> ||
 * = **<span style="font-family: Arial, Helvetica, sans-serif; color: #000000;">Rice Nutrition Chart ** ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: white; font-size: 10pt;"> ||= <span style="text-align: center; display: block; color: rgb(0,0,0);">**<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">Brown ** ||= **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">Regular White ** ||= **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">Parboiled ** ||= **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">Precooked white ** ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;"> ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;"> ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">(Enriched) ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">(Enriched) ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">(Enriched) ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;"> ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">1/2 Cup Cooked
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Water (%) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">71.3 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">54.1 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">63.4 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">63.1 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Food Energy ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">108 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">103 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">100 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">81 ||
 * = **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">Total Carbohydrates (gms) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">22.4 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">22.3 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">21.6 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">17.5 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Dietary Fiber (gms) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.8 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.3 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.4 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.5 <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;"> ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Protein (gms) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">2.5 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">2.1 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">2.0 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.7 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Fat (gms) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.9 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.2 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.2 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.1 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Ash (gms) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.45 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.32 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.19 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.06 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Thiamin (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.09 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.13 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.22 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.5 ||
 * = **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">Niacin (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.5 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.2 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.2 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.73 <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;"> ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Iron (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.4 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.0 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">1.0 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.52 ||
 * = **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">Riboflavin (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.02 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.01 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.02 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.04 ||
 * = **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">Vitamin E (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.7 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.04 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.04 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">0.04 ||
 * = **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: black; font-size: 10pt;">Folate (mcgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">3.9 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">45.8 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">43.8 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">33.8 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Calcium (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">10 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">8 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">17 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">7 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Phosphorus (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">81 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">34 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">37 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">12 <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;"> ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Potassium (mgs) ** ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">42 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">28 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">32 ||= <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">3 ||
 * = <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">** Sodium (mgs) **

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">


 * < Types of Rice: Shannon

Worldwide there are more than 40,000 different varieties of rice, though only a small number offer the quality acceptable to be grown commercially in the U.S. In the United States, these varieties can be divided into long, medium, and short grain. Limited waxy rice and arborio is produced, as well as some aromatic and specialty varieties. The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavour difference. From a nutritional standpoint they are equal and indeed can often (with the exception of waxy rice or arborio) be interchanged in recipes <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #800080; font-size: 11pt;">. ||

cartons. Rice can be purchased cooked or uncooked, canned, dehydrated and frozen. Few foods are packaged so extensively and are offered in so many combinations as rice. To meet the many special requirements of packaged foods, rice undergoes varying degrees of processing, including regular-milled, parboiled, precooked, and brown <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #800080; font-size: 11pt;">. ||
 * < <span style="font-family: Tahoma; color: rgb(0,122,89); font-size: 11pt;"> Forms of Rice <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">The influx of convenience foods has brought consumers rice in bags, cans and

<span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;"> Kernels still within the hull. Before the rice can be packaged or cooked, the outer hull or husk must be removed. ||
 * < <span style="font-family: Tahoma; color: rgb(0,122,89); font-size: 11pt;"> <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #008080; font-size: 11pt;">Rough (Paddy) Rice <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #008080; font-size: 11pt;">

eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavour. The light brown colour of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group. ||
 * < <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #008080; font-size: 11pt;">Brown Rice <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">Kernels of rice from which only the hull has been removed. Brown rice may be

Regular-Milled White Rice <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">Rice that has the hull and bran layers removed. It is sometimes called milled rice, milled white rice, polished or polished white rice. The hulls, bran layers and germ have all been removed. Most white rice is enriched, giving it a nutritional value similar to brown rice. ||

procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice. ||
 * Parboiled Rice ** <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">Rough rice that has gone through a steam-pressure process before milling. This
 * Parboiled Rice ** <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">Rough rice that has gone through a steam-pressure process before milling. This

This process reduces time required for cooking.
 * < Precooked Rice <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">White or brown rice that has been completely cooked and dehydrated after milling.

source: American Rice Inc. ||

<span style="color: rgb(0,128,0);">


 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">** Rice Forms ** ||  || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">** Characteristics ** ||   || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">** Applications ** ||

- chewy texture - nut-like flavour ||  || - health food products - frozen/prepared meals - prepared salads - ethnic dishes - hot and ready-to-eat cereals - extruded snacks, rice cakes - packaged rice mixes ||
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">**<span style="font-family: Tahoma; color: rgb(0,122,89); font-size: 11pt;">Brown Rice **<span style="font-family: Tahoma; color: rgb(57,57,57); font-size: 11pt;"> ||   || - higher protein content

- withstands processing - ideal for steam table use, canning and other retort applications ||  || <span style="font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">- frozen/prepared meals - specialty side dishes - packaged rice mixes - canned soups - foodservice products - prepared salads ||
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">**<span style="font-family: Tahoma; color: rgb(0,122,89); font-size: 11pt;">Parboiled White Rice **<span style="font-family: Tahoma; color: rgb(57,57,57); font-size: 11pt;"> ||   || - firm, separate texture

- neutral taste - can lose taste and texture when overcooked ||  || **<span style="font-family: Arial, Helvetica, sans-serif; color: black; font-size: 11pt;">Long Grain ** <span style="font-family: Arial, Helvetica, sans-serif; color: black; font-size: 11pt;">- entrees and side dishes - casseroles - foodservice products - breakfast cereals - desserts and puddings - snack and rice cakes - pet food ||
 * <span style="font-family: Arial, Helvetica, sans-serif;">**<span style="text-align: center; display: block; font-family: Tahoma, Geneva, sans-serif; color: #007a59; font-size: 11pt;">Regular Milled White Rice **<span style="font-family: Tahoma; color: rgb(57,57,57); font-size: 11pt;"> ||   || - versatile
 * Medium and Short Grain**

- side dishes - microwave meals - packaged rice mixes - dehydrated soup mixes - foodservice products ||
 * <span style="font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">**<span style="text-align: center; display: block; font-family: Tahoma, Geneva, sans-serif; color: #007a59; font-size: 11pt;">Precooked Parboiled Rice **<span style="font-family: Tahoma; color: rgb(57,57,57); font-size: 11pt;"> ||   || - short prep time ||   || <span style="font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 11pt;">- frozen/prepared entrees

<span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">source: American Rice Inc. <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 10pt;">


 * Critics of Minute Rice: **** Sarah **

Mark Bittman, food writer for the New York Times and cookbook author, calls Minute Rice "the stupidest food ever" in his TED lecture about the cultural, health of big agribusiness. He explains that a marked transition occurred in the 1950s when more and more processed food became available in the marketplace. The American diet, which had been primarily local, balanced and homemade, evolved into the prepackaged, processed, "value added", ready-to-eat diet that we see today. <span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;">

[]

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #008000; font-size: 120%;">Nutritional Issues: Shannon **
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 120%;">Analysis of Minute Rice

<span style="text-align: left; display: block; font-family: Arial; color: black; font-size: 10pt; mso-ansi-language: EN-CA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; msofareastfontfamily: 'Times New Roman'; msofareastlanguage: EN-US; msoansilanguage: EN-CA; msobidilanguage: AR-SA;">The nutritional concerns of minute rice focus around the fact that this is a highly processed product. It receives most of its nutritional value through fortification. Although it does contain higher levels of some vitamins and minerals than regular white rice, overall it is not as nutritious as brown rice, which is higher in fibre. Concerns with the degree of processing relate to the bodies ability to digest the food and absorb the nutrients. Minute rice is essentially partially digested, which means the body does little work to breakdown and absorb the nutrients. This is of particular concern for people who are diabetic and prediabetic or who are watching their glycemic index levels. While Minute Rice is enriched with nutrients, it is a convenience product and should not be used as a dietary staple.

Other Nutritional Claims: Shona

Between the Canadian and American labelling acts, Minute Rice can mark the packaging with symbols and wording which indicate to the public the health benefits of having Minute Rice in their diet.

In Canada, Minute Rice has the Health Check Symbol from the Heart and Stroke Foundation on the packaging, indicating it is good for those who need to be careful regarding their intake of cholesteral. The Minute Rice site states that the rice is an "excellent source of complex carbohydrates, is low in fat and contain no cholesterol (if no butter or margarine is used) or sodium making it easy to include part of a healthy, well-balanced diet." (Minute Rice Canada)

In the United States, there are two symbols that are on the packaging: the whole grain symbol, which is odd because Minute Rice does not use all parts of the rice kernal and the gluten-free checkmark which is also an aspect noted on the Canadian packaging. (Minute Rice, USA)

While all these aspect are probably be true, Minute Rice should still be eaten in moderation, with consideration to what entails a serving size and the number of servings required as a grain product.

**The Company(ies):<span style="color: rgb(128,0,128);"> Shona **

The Ebro Puleva Group is located in Spain is the parent company that own Rivana. Ebro Puleva became the subsidary owners in 2004 in it's expansion into the North American marketplace. Ebro Puleva now owns 22% of the market share of Riviana in the US. At the same time as this, the Canadian market share was sold to Ronzoni Foods Canada Corporation in Canada. Ronzoni packages and distributes the rice to the Canadian market. (Wikipedia)

** History of Minute Rice: <span style="color: rgb(128,0,128);"> Shona **

The US Armed Forces used Minute Rice in GIs rations during WWII. ||
 * 1911 ||= 33 South Louisiana rice mills joined to form the Louisiana State Mill Company. ||
 * 1926 || Louisiana State Mill Company was the first in the world to package rice. ||
 * 20th Century || Thomas Jefferson risked his life to smuggle short-griain rice to the US from Italy ||
 * 1931 || Louisiana State Mill began to sell rice in kraft and cellophane bags. ||
 * 1940s || Minute Rice as first precooked rice was developed using a precooking and dehydration method.
 * 1946 || Minute Rice was test marketed in the US. ||
 * 1948 || Minute Rice was in national distribution. ||
 * 1965 || Riviana Foods formed through a merger of River Rice Mills, Inc. and Louisiana State Rice Milling Company. ||
 * 1977 || Success-Rice, boil in the bag method was developed. ||
 * 1995 || General Foods merged with Kraft to become Kraft General Foods, which subsequently became Kraft ||
 * 2004 || Riviana is acquired by Ebro Puleva, S.A., the world's leading rice company. ||

<span style="line-height: 115%; font-family: 'Arial', 'sans-serif'; color: black; font-size: 12pt; msofareastfontfamily: 'Times New Roman'; msofareastlanguage: EN-CA; msoansilanguage: EN-CA; msobidilanguage: AR-SA;">(Wikipedia and Riviana)

Packaging? What materials used? What is involved in packaging Sarah did this... I covered some** <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;">**Distribution? Shona Covered How transported from where is was grown, to where it was processed, to where it is purchases?** Shona was going to cover, but work kept getting delelted and I got too upset to finish Again I was going to cover** <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #0000ff; font-size: 130%;">**Affordability of Minute Rice - Sarah**
 * Food transformation? Are additional ingredients required? Becky did this
 * Resources used in distribution?

At my local grocery store, a branch of the large chain Safeway, I found several types of rice for sale, including instant white and brown rice and regular white and brown rice. The Minute Rice brand of white rice was on sale for $6.99 (regularly priced $7.99) for the largest package, which contains 1.4 kg of instant rice. The sale price works out to be 50 cents per 100 grams. The brown rice version of Minute Rice was also on sale for $6.99, down from $7.99 but the box contains less rice (1.2 kg). This makes 100 grams of brown rice about 58 cents on sale. The store brand of instant rice, which is only available in the white variety, was regularly priced at $6.55. This makes each 100 grams about 47 cents. Like the Minute Rice brand of whit rice, the box holds 1.4 kg of instant rice. Regular cooking rice prices were significantly lower. Long grain white rice was regularly priced at $5.59 for 2 kg, which makes it about 28 cents per 100 grams. Long grain brown rice was a little more than white rice but still less expensive than either brown or white instant rice. A 2 kg box of long grain brown rice cost $6.59 for 2 kg (35 cents/100 grams).

It is also important to note that uncooked instant rice does not yieldthe same amount of finished product as regular cooking rice. For each ½ cup of instant rice,you will get 1 cup of cooked rice (a ratio of 1:2). For each ½ cup of regular rice you will get 1 ½ cups of rice (a ratio of 1:3).

The cost of instant rice is not only more per 100 grams of food, consumers also get significantly less food from each 100 grams of uncooked rice. In each1.4 kg box of white rice consumers can make 2.8 kg of cooked rice (or 32 servings). In the same amount of regular white rice consumers will get 4.2 kg of cooked rice.

(uncooked rice) || <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;">Cost per serving || (24 servings) || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">50 cents || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">29 cents || (24 servings) || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">58 cents || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">34 cents || (24 servings) || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">47 cents || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">27 cents || (36 servings) || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">29 cents || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">16 cents || (36 servings) || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">35 cents || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">18 cents ||
 * ~ <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;"> ||~ <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;"> ||~ <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;"> ||~ <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;"> ||
 * <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;"> || <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;">Yield for 1.4 kg (or 3 lbs) || <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif;">Cost per 100 grams
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">**White Minute Rice** || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">12 cups cooked rice
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">**Brown Minute Rice** || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">12 cups cooked rice
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">**Store Brand Instant White Rice** || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">12 cups cooked rice
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">**Regular White Rice** || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">18 cups cooked rice
 * <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">**Regular Brown Rice** || <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif;">18 cups cooked rice

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #0000ff;"> **<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #0000ff;">Inputs and Outputs: Sarah **

<span style="font-family: 'Arial', 'sans-serif'; color: #000000; font-size: 90%;">As Becky mentions below, it is not recommended that consumers store cooked Minute Rice. It does not reheat well and there is a significant risk of food poisoning if left at room temperature for too long. Therefore, we recommend that cooks take extra care to prepare only as much rice as will be needed for the meal and no more. Any left-overs should be discarded.

When the box of Minute Rice is finished, consumers are responsible for disposing the container. Minute Rice comes in cardboard boxes a little stiffer than cereal boxes. These boxes are not easily reusable and should not be put into regular trash containers. Most urban municipalities have curbside recycling pick-up and those that don’t usually have a recycling depot where residents can drop off paper items for recycling. The Minute Rice box should always be recycled properly. <span style="font-family: 'Arial', 'sans-serif'; color: #800080;"> The boxes are 100% recyclable (Minute Rice, Canada).

There are many uses for the by-product of rice production: Rice flour is easily digestable and is often used in baby food. Brewer or broken rice is used in pet food. Hulls can be processed to extract a chemical, furfural, a chemical used in manufacturing plastic telephones and to increase the viscosity in motor oil. They can also be used in medicated feed or in landscaping. Hulls have also been fuel in an electric co-generation plant.

**Agricultural Issues, and Consequences: Becky **

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #ff0000;">**History of Rice in America: Becky **

Rice nourishes two-thirds of the world’s population. According to archaeological evidence, it has been on the tables of people for more than 5,000 years (ARI), <span style="font-family: 'Arial', 'sans-serif';">and has been grown in the Asian countries for most of that time. It came to North America by divine intervention. In 1685, a storm hit the eastern coast, and a rice ship from Madagascar barely made it to the safe harbour of Charles Towne. The captain was greatly relieved to have saved his cargo, made repairs and be on his way, that he gave some seed rice named “Golden Seed Rice” to a local farmer (HOTO) The area of land in Carolina was bordered by fresh water tidal rivers, and low, marshland that had tendencies to flood. The soils were rich, and flat. These ingredients made for ideal fertile land for the production of rice where no other crop could grow.

By 1700, rice was a major crop of 300 tons, and was being exported to England. The Golden Rice was so rich in nutrients, and firm for milling that it became the “Carolina Golden” rice whichis now the standard that all rice is measured against throughout the world (ARI).

Unfortunately, the mortality rate for labourers was high in the south eastern states. Due to mosquito infested swamps, many white workers refused to be part of these crops. Here the labour depended almost entirely upon black slaves. In 1850, approximately 58,000 slaves lived on the rice swamps plantations, with an additional 2000 serving in the residences. (TNGE). In the book, //<span style="font-family: 'Arial', 'sans-serif';">Them Dark Days, //<span style="font-family: 'Arial', 'sans-serif';"> by William Dusinberre, ( Dusinberre 1996) it is said that much of the rice industry <span style="font-family: 'Arial', 'sans-serif';">in the United States of America is credited to both the free blacks and the slaves. The slaves have been often associated with the cotton crops of the south, but rarely have they been tied to the rice crops. Many lost their lives working on these plantations and are unsung heroes of the rice industry.

In the 1880’s, rice was starting to be grown in Texas. With cheap land available, the completion of the southern transcontinental railroad in 1883, an influx of Louisiana and mid-west grain growers, and firmer ground which would support machinery, Texas became a leading rice grower in the U.S.A. along with Louisiana (TNGE).

With the gold rush in California, and the huge immigrant population from China, the need for a local rice supply became imminent. Farmers in the Sacramento Valley started growing rice. This suited their soil conditions very well as they had a clay base to hold the water. Today, California still is a major player in the production and growing of rice ( Dusinberre 1996).

<span style="font-family: 'Arial', 'sans-serif';">Until that time, rice was grown as it was for thousands of years in the past. It was, and still is in most Asian countries, a hand labourious operation. Swamps had to be drained, cleared, and leveled; then irrigation ditches dug, floodgates built, and drains installed, all by hand. After the fields were ready, seedlings were planted, weeded, and harvested all by hand (TNGE). In some Asian countries, it is estimated it requires 300 man hours per acre. Today, with the use of modern technology, and machinery, it is only seven man-hours per acre (ARI).

<span style="text-align: center; display: block; font-family: 'Arial', 'sans-serif'; color: #ff0000;">**The Production of Rice:** Becky

<span style="font-family: 'Arial', 'sans-serif';">There are two ways to grow rice, on dry ground or flooded fields. The dry ground method is easier to grow and harvest but has found to have lower yields and lower quality of rice grains. Because of growing in dry fields, weeds and other plants can infest the crops and cause for a reduced yield and quality. As there are no herbicides that can effectively kill off the other plants without damaging the rice, it is a difficult crop to grow (SVF 2). Currently, there is much research and development towards genetically modified rice that is herbicide resistant.

Rice can also be grown in flooded fields. The base of the rice plant is entirely under water for most of its growing season. This inhibits other plants and weeds from growing among the stalks. About 120 days after initially planting the germinated seeds, the rice is ready for harvesting. This entails draining the fields of water, drying out the land so machinery can be used, and harvesting the crop. (SVF 2) The fields are an important aspect of the growing of rice. The land must be relatively level with only a two inch drop in elevation. Levies are built around each terrace to keep water in, and to drain the water. Water is pumped into the highest field and allowed to overflow into the lower fields, like a garden waterfall. In the past, this was all done by hand, exacting the correct measurements to create the perfect fields. Today in the United States, technology has taken over, and this is completed by lasers, computers, and machinery. There is less than an inch difference in levels of the fields. //<span style="font-family: 'Arial', 'sans-serif';">A laser is placed in the centre of the fieled, and set to send a perfectly level signal all across the field. A land leveler is set to receive the signal and adjust its blade to a precise elevation to level the ground. In the spring, the large tractors with disks (exceeding 20 feet in width) till the soil to kill weeds and prepare a seed bed. … Rice seeds are put in water for a couple of days to allow germination prior to planting. The seeds are then put in agricultural airplanes where they are dropped from the sky into the flooded fields. The airplanes use satellite guidance systems to mark their locations and assure perfect overlap on the seeding. Any fertilizers, herbicides, or pesticides are applied by airplane. //<span style="font-family: 'Arial', 'sans-serif';"> //<span style="font-style: normal; font-family: 'Arial', 'sans-serif'; mso-bidi-font-style: italic;">( //<span style="font-family: 'Arial', 'sans-serif';">SVF 2, 1992 //<span style="font-family: 'Arial', 'sans-serif';">) //<span style="font-family: 'Arial', 'sans-serif';"> As the rice grows, the water level is raised, and then just before harvesting, the water is drained from the fields. Large combines with cutter bars over 20 feet wide proceed to cut and thresh the rice in one fell swoop. The straw is returned to the fields where it decays and becomes nutrients for the next crop, and the rice is put into trucks to be taken to dryers.

It is dried to a set desired humidity level. After this, the rice is considered to be at the paddy stage, and placed into storage awaiting shipment via train, truck or barge to the mills. (SVF 2) This newer technology obviously takes far less man power, and hours, but puts out a greater amount of carbon emissions.

<span style="text-align: center; display: block; font-family: 'Arial', 'sans-serif'; color: #ff0000;">**The Milling Process: Becky **

<span style="font-family: 'Arial', 'sans-serif';">There are various mills available in the United States. In California co-ops are prominent and are leaders in the latest equipment for milling rice. California sells a great deal of their rice to the Japanese market, as well as to local consumers. This has made Californian rice a rising industry within the competitive international markets. Japan purchases all of its rice in the first six months of the year which has forced the milling capacity to be increased in order to handle the export demands. The rest of the year, the mills only run at a third of their capacity. To meet the Japanese market needs, new facilities have been built within the last 10 years with the latest technology. This has increased the quality of rice milled in the States to the highest level in the world. Many farmers are also growing specialty rice to meet the demanding international and domestic markets. (SVF 3) 80% of the paddy rice in California is sold through co-ops. //<span style="font-family: 'Arial', 'sans-serif';">Most growers contract their rice with a miller of paddy pool at planting without knowing the price that they will receive until the end of the crop year. … Some pools are independent of mills. The farmer is intrusting his rice to the operator of the pool. They wait until the crop is sold to learn what they will get as final payment for their rice. //<span style="font-family: 'Arial', 'sans-serif';"> //<span style="font-style: normal; font-family: 'Arial', 'sans-serif'; mso-bidi-font-style: italic;">( //<span style="font-family: 'Arial', 'sans-serif';">SVF 3 1992 //<span style="font-family: 'Arial', 'sans-serif';">) // <span style="font-family: 'Arial', 'sans-serif';">The southern states have six major milling companies which have taken over most of the smaller milling operations. Most of the paddy rice is bought and sold on the free market, and sells to the highest bidder when the market is at its peak. There are very few small family mills left in the lower southern states. Large corporations have taken over the milling process. 90% of the rice that is grown in the United States is sold domestically. They are a self-sufficient country with regards to rice.



When the rice leaves the drying and storage areas of the farm, it is shipped to a mill. The first procedure is to sort the rice, and clean it. It goes over various screens to separate the grains from any straw, or debris from the field.



After this, the kernels are sent to a sheller which removes the outer husk. This is done by letting the rice pass through two rubber cylinders which spin at different speeds. This rubs the husks loose.



To ensure that the husks are removed, the grains then proceed to a paddy separation machine that works with specific gravity. The lighter grains continue on, while the heavier ones with the husks intact go back to the shellers.



The next step is for the rice to go through several milling machines. Rice passes through a chamber that has either an abrasive stone or a metal roller spinning in the centre. These machines cause the grains to rub against each other and smooth the surfaces of each kernel. This process is repeated until the appropriate amount of grain is polished and smooth.



The rice then is sorted as some grains have become fractured or broken. High quality rice usually has less than 4% broken kernels and these are then removed. Poorer quality rice can have as much as 40% broken kernels. Other items are sorted out of the rice as well.



Some mills have electronic eyes that can detect unusually formed rice, or rice with discolouration, or young green rice, or even glass which may have inadvertently gotten into the rice. //<span style="font-family: Arial, Helvetica, sans-serif;">Pictures and information from: SVF, 1992, 3) // <span style="line-height: 115%; font-family: 'Arial', 'sans-serif'; font-size: 11pt; mso-ansi-language: EN-CA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-theme-font: minor-latin;"> <span style="line-height: 115%; font-family: Arial, Helvetica, sans-serif; font-size: 11pt; msofareastfontfamily: Calibri; msofareastlanguage: EN-US; msoansilanguage: EN-CA; msobidilanguage: AR-SA; msofareastthemefont: minor-latin;">(The following diagram gives a simple description of the milling process. <span style="font-family: Arial, Helvetica, sans-serif;">//<span style="line-height: 115%; font-family: 'Arial', 'sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-theme-font: minor-latin;">Milling of Rice) <span style="font-family: Arial, Helvetica, sans-serif; font-size: 130%;">(ARI) // <span style="font-family: Arial, Helvetica, sans-serif; font-size: 130%;">

Over the centuries, rice has become an important commodity to the United States. It has: employed thousands of people; brought in multitudes of dollars in revenue; made easy access to various varieties of rice to the differing cultures within their country; and helped millions of others in humanitarian aid. As Canadians, we have benefitted greatly from our southern neighbours. With the open border policies between the United States and Canada, rice has been readily available, and reasonably priced.
 * Conclusion: Becky**

Unfortunately, not all is positive in the fields. Hundreds of years ago, many workers gave their lives for the crops by dying of malaria. Now, years later, with the expansive information provided by evironmental research, evidence of high pollutants and carbon dioxides which are killing our planet, has been revealed. When the man hours are reduced from 300 to 7 per acre, there must be huge emissions being produced to make up the difference in man hours. Airplanes, tractors, and trucks all contribute to the output of carbons. The growing of rice is not an environmentally friendly activity. Once the crop is harvested, the machinery to mill the rice and the transportation used to get the product to the consumer, adds to the oil consumption. The production of rice is a costly venture not only to the pocket book, but the environment as well.

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #ff0000; msoansilanguage: EN-US;">**Rising Prices of Rice: Becky** <span style="font-family: Arial, Helvetica, sans-serif;">The price of rice rose in the Spring of 2008 by three times the price of 2007. This was one of the first times in history that a food product had become so costly without there being a single crop failure. There were many reasons for this spike in price: surplus stock piles had diminished, trade restrictions by major countries, panic in buying by large importers, a weak American dollar, and record high oil prices. (USDA ERS, 2009) <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: red;">**Processing Issues: Becky**

<span style="font-family: Arial, Helvetica, sans-serif;">After milling, the husks and bran although removed from the kernel of rice, continue to be used. The fat can be removed from the bran in order to create a healthy feed additive for livestock. The bran can also be pressed to create a bran oil product which, along with the husks, becomes ingredients for pet and livestock food. The bran oil also serves as a conditioner for feed that improves hair sheen and body texture. There are program initiatives to burn husks for fuel, and the ash is then used as an absorbent. Rice husks are also sold as bedding in poultry barns. Very little of the rice grain is lost to waste.(RL) <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #ff0000;">**Financing the Rice Industry: Becky**

<span style="font-family: Arial, Helvetica, sans-serif;">With American rice costing so much in oil, technology, and labour to produce, it depends on the global market for a healthy portion of its sales. Another portion of its financial security comes in the form of government subsidies on domestic rice, and tariffs on imported rice. (USDA ERS) The citizens of the US pay for rice in three ways; through their taxes, through their purchasing and through their work in the mills or farms. Approximately $1 billion a year has been paid in subsidies since 1998. (CFTPS) Subsidies and tariffs have driven up the price of rice in their own country. <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #ff0000;">**Rice Dumping: Becky**

<span style="font-family: Arial, Helvetica, sans-serif;">The USA’s subsidies are also affecting the price of rice globally. Haitian Rice was cultivated in Haiti for over 200 years and was a self-sufficient country in terms of supplying rice to its people. Today, very little is left of their rice industry. In 1989, the International Monetary Fund and World Bank encouraged the government of Haiti to open its boarders and lower its tariffs on imported food staples. They cut their tariffs from 35% to 3% (TCS). This made Haiti the least restrictive country in the Caribbean yet still the poorest in the Western Hemisphere (WP). The flood of cheap rice into Haiti created a competition in the market that the Haitian farmers could not win. Their rice industry receives no support from their government. The IMF cites that those people living in the urban areas have better access to a less expensive food commodity, increasing their nutrition and standard of living. Unfortunately rice production in Haiti has collapsed affecting not only the farmers but also the millers, labourers, and sellers of rice.

Finding new occupations for these thousands of people is extremely limited. In 2005, Uruguay filed a case against U.S. rice subsidies at the World Trade Organization. Ghana also suffered from the US rice subsidies, and filed a complaint against them. "Let us be clear. The biggest problem facing farmers in the developing world are the subsidies the west provides to its own farmers. These are deeply unfair," said Mats Karlsson, the World Bank's country director in Ghana (TG ). Many countries are affected by the subsidies the American people grant their rice producers. <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN;">Oxfam agrees. "If the west is truly serious about making poverty history, then agricultural subsidies must be abolished," said Ms Binet (STWR, 2004)

There are many complicated issues surrounding the growing of rice in the USA. Both countries in North America benefit from locally produced rice rather than shipped from across the sea. Japan and others have also been the benefactors of exceptionally high quality of foods when they have imported from the Americans. Yet American rice has had a negative impact on developing countries. Haiti, and African countries have suffered dearly from the subsidized rice. Yet without these subsidies, American farmers would not survive in their own country. No longer are countries an island unto themselves, but the domino effect is one that cannot be stopped. Difficult decisions must be made on a global basis that can benefit, or maintain all countries' economies. Transportation and Distribution: Shona Transplace is a company that provides "logistics technology and transportation management services" (Red Orbit). They were recently hired by Ebro Puleva, S.A. to explore ways to create a better way of distributing the products for Riviana Foods in Canada and the United States. Their background is in designing, implementing, and managing packaged goods distribution and transportation. They were hired to so Riviana could offer better customer service, ruduce costs, and allow the company to become more efficient. Following an analysis of the products for one year, they were able to decide on the best placement of a new distribution centre taking into consideration operating constraints and distrubution to customers in a timely fashion.. They determined that the best place for a new facility would be New Kingston, PA which would service the East Coast, includint Ronzoni Canada in Montreal. They also established the best routes and shipping lanes to take to reduce shipping costs and time. (Red Orbit)
 * Conclusion: Becky**

Distribution Issues: Shona was going to cover this with the extension she asked for

<span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #ff0000;">**Food Safety and Rice: Becky ** <span style="font-family: Arial, Helvetica, sans-serif;">**I. Arsenic**:

Production, cooking and storage are issues of concern with rice. In March of 2007, the issues with food safety and rice became very apparent when Britain’s news papers headlined, “1 in 5 samples of American rice sold in Britain contains cancer-causing arsenic” (DM, 2007) Through out the world, arsenic is widespread in the earth’s crust and easily taken up and stored in crop plants. W.H.O. states that water from the soil of naturally occurring arsenic is the main source of poisoning, followed by ingestion of food irrigated by arsenic contaminated water. (BMCB) Yet, in the States, there are regions of rice fields that are three to five times higher in arsenic levels than any where else. (DM) Rice grown in the south central United States are often grown where cotton fields once were. Previously, the cotton farmers would spray their fields with an arsenic based pesticide to control boll weevils. The pesticide residue can still be found in the soil today. When rice fields are flooded, the arsenic is leeched out of the soil and absorbed by the rice plants. (EHP). Certain population groups appear to be at a greater risk than others to high levels of the carcinogenic arsenic: low-income individuals who choose to consume more rice due to its inexpensive cost; people of Asian decent; individuals with celiac disease; and infants and toddlers who consume rice based baby foods. (ACS)

It would appear that even organic growing conditions do not protect the consumer from levels of arsenic that are detrimental to one’s health. According to Andrew Meharg, chair of biogeochemistry at the University of Aberdeen, United Kingdom, any rice grown in arsenic-laden soil soaks up arsenic. Fields irrigated with contaminated water, contaminate the crop as well. (EHP). U.S. rice consumption averages about 12 grams daily. There is no official record found at this time for Canadian consumers, but it could be assumed that they consume almost if not the same amount as their southern neighbours. Asian Americans average more than 115 grams per day. This would put them at a much higher risk of cancer. (EHP). There are mixed reviews as to the lethal amounts digested from rice but Meharg would not consider giving rice which he thought to be poisoned with arsenic to his children. “I would always choose rice from a source that I knew was lower in arsenic. That is the choice I make for my children.” (DM< 2007 <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN-US;">It is a conundrum; to buy American rice gives you the highest quality rice in the world, yet if grown in the south, could give you arsenic poisoning leading to cancer. Unfortunately, there is no identification on packages as to where exactly in the United States the rice is grown. The latest evidence suggests that short grain rice grown in India or Pakistan had the lowest levels, with Basmati rice and Jasmine rice from Thailand being the safest. (EHP)

**II. <span style="font-family: Arial, Helvetica, sans-serif;">Genetically Modified Rice :**

<span style="font-family: Arial, Helvetica, sans-serif; mso-ansi-language: EN-US; msoansilanguage: EN-USmsoansilanguage;">In 2006, Friends of the Earth (FOE) released a statement saying genetically modified rice that was not approved for human consumption was found in long grain rice that came from America as food aid to Sierra Leone. Ghana also discovered contaminated rice in their food sources from the States (TWN). After the announcement by the US that long-grain rice tested positive for trace amounts of genetically modified strains, Japan immediately placed a ban on long-grain American rice. This actually did nothing but send a message to the United States as Japan only imports short and medium grain rice. (SPI) Other countries like the EU also found GM rice in their stores and discontinued trades until the matter was cleared up. Countries in West Africa and South Korea import the majority of their rice from the States and need it to support their countries’ populations. South Korea did not ban the rice but demanded a promise from the States that no genetically modified rise be shipped to them. (OCA). <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN-USmsoAnsiLanguage;"> <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN-US;">Canada imports most of its rice from the United States in the form of food products. Rice cakes, baby food, cereals, parboiled rice, and ready cooked rice, such as Minute Rice, all originate from the fields of the U.S.A. Canada supports the growth of GM foods. It could be time to monitor the imported foods from the United States. 73% of women in Canada oppose GM products (TORCPP).

A poll conducted in October 2003 revealed that 91% of consumers would like at the least mandatory labeling of genetically modified foods. (CAC). Perhaps it is time for Canada to take a second look at the rice it imports and the safety of genetically modified foods that are produced. <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN-USmsoAnsiLanguage;"> <span style="font-family: Arial, Helvetica, sans-serif; msoansilanguage: EN-US;">**III. Cooking and Storing Rice**

Rice is not the safe food that one may think. Even if it does not come into contact with meats, or is not cross-contaminated with a dirty knife, it still has a high frequency to cause food poisoning. Fortunately, fewer cases are found today as education and policies of food handling have become more prevalent.

A bacterium called Bacillus cereus is the culprit says CSIRO food microbiologist, Cathy Moir. (ABCHW) It forms a hard coating around the bacteria which is heat resistant. As the rice soaks in the water, the dormant spores start to grow in the warm, moist climate. When temperatures near room temperature, the toxins from the spores multiply.

Years ago, fried rice was made from left-over rice from the day before. This was often left at room temperature to cool before being stored away. The toxins became plentiful enough to cause many people to be seriously ill with abdominal cramping, vomiting, and diarrhea. Today, most cooks know to store the rice as soon as possible in the refrigerator to avoid the production of more bacteria, spores and toxins. Re-heating the rice the next day will destroy some of the bacteria but does not kill off the spores, so re-cooked rice may produce more toxins. It is not recommended for rice to be stored anywhere for more than a day. (ABCHW)

Minute rice is cooked rice that is dehydrated. It is then re-cooked by the purchaser. There have not been any reports of this type of rice causing food poisoning lately but is highly recommended to only cook as much rice as will be consumed at that meal. Storing cooked minute rice for another meal is not recommended. The companies that produce the instant rice must be extremely careful to cool the rice quickly before dehydrating. The Bexley homepage (LBB, 2009) has some pointers on keeping rice a safe food on your table: <span style="font-family: Arial, Helvetica, sans-serif;"> **The Solution:** <span style="font-family: Arial, Helvetica, sans-serif;">Never store cooked rice at room temperature. Either: keep it hot at 63 degrees centigrade, or above; or keep it cold, at 8 degrees centigrade or less.

Follow these simple guidelines for handling rice safely.


 * //<span style="font-family: Arial, Helvetica, sans-serif;">Storage: //**

<span style="font-family: Arial, Helvetica, sans-serif;">1. Store uncooked rice in pest proof containers with lids. 2. Do not use old tin cans as scoops - instead, use clean plastic or metal scoops. 3. Practice good stock control.


 * Preparation & Cooking:**

1. Wash rice thoroughly before cooking and remove any foreign bodies (e.g. stones). 2. Use clean equipment. 3. If possible, cook only the quantity required for each service period and throw away leftover rice.


 * //<span style="font-family: Arial, Helvetica, sans-serif;">Cooling And Storage: //**

<span style="font-family: Arial, Helvetica, sans-serif;">1. Cool quickly. Try to cool cooked rice and place it in the refrigerator within a maximum <span style="font-family: Arial, Helvetica, sans-serif;">of 1.5 hours of cooking. Cooling large quantities of cooked rice may take several hours. To reduce this time to 1.5 hours or less, divide the rice into smaller portions, or into shallow dishes. 2. Store in the fridge. Once cool, cover the rice and store in the fridge until needed. Cloths <span style="font-family: Arial, Helvetica, sans-serif;">and towels should not be used as a cover because they can carry harmful bacteria. Instead, use clean lids, aluminium foil or clingfilm.

// **<span style="font-family: Arial, Helvetica, sans-serif;">Reheating: ** //

1. Small quantities. Only remove small amounts of rice from the fridge for the cooking period - enough for about 1 hour. Keep the rest covered up in the fridge until needed. <span style="font: 7pt 'Times New Roman'; mso-fareast-font-family: Wingdings; msofareastfontfamily: Wingdings; mso-bidi-font-family: Wingdings; msobidifontfamily: Wingdings; msolist: Ignore;"> <span style="font-family: Arial, Helvetica, sans-serif;">2. Breaking up clumps of rice. Rice that has been kept in the fridge may stick together and form clumps. Do not use your hands to break up these clumps. Use clean utensils instead. 3. Reheat thoroughly. Rice must be reheated until it is piping hot throughout. A temperature of 75 degrees centigrade for at least 2 minutes must be reached. <span style="font-family: Arial, Helvetica, sans-serif;"> Arsenic is present in the rice due to growing where cotton fields once were, thus the fear of carcinogenic diseases plagues the consumers. Fears of finding genetically modified kernels unsanctioned for human consumption have been realized by a few countries. This rice is the very rice that Canadians purchase. Bacillus cereus is a very real and dangerous bacterium which is heat resistant, and may produce more toxins when reheated. These are potentially very real health concerns when consuming rice or rice products. A few steps can be taken. Care when storing rice must be taken. This can lessen the possibility of digesting hazardous toxins. As far as the arsenic presence and genetically modified grains found in our food system, there are no certain ways to ensure that they are not there without testing. Working with governmental departments of food safety to ensure safety standards are being met, being vocal about the prospect of labelling GMO food products, and voicing concerns with lobby groups, are a few ways to encourage the powers of this land to continue to place the public's health in a position of high priority. Also, continue to eat a variety of foods. Rice must be a staple product in many countries, but in Canada, there is the opportunity to enjoy many types of carbohydrates to meet the nutritional needs. All foods enjoyed in moderation can lead to a healthy lifestyle.
 * Conclusion: Becky**


 * Marketing: Sarah **

<span style="line-height: normal; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; webkitborderhorizontalspacing: 0px; webkitborderverticalspacing: 0px;">Minute Rice has focussed a great deal of its marketing energies into the emphasizing the convenience of its product. TV commercials from the 1950s and 1980s. Youtube has several Minute Rice commercials from decades ago posted for viewing:

<span style="line-height: normal; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; webkitborderhorizontalspacing: 0px; webkitborderverticalspacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;">[]

<span style="line-height: normal; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; webkitborderhorizontalspacing: 0px; webkitborderverticalspacing: 0px;">These adds focus primarily on the easy preparation of Minute Rice and its versatility for the family cook. Minute Rice's websites (both American and Canadian) emphasize its predictability and simplicity. The site offers numerous recipes, from old favourites and comfort food to new dishes inspired by food from different cultures. There is also a strong emphasis on a "wheat-free" diet - perhaps this technique is inspired by the low carb diet movement, although knowledgeable consumers would understand that processed white rice is a simple carbohydrate. Additionally, this marketing claim might be a reaction to the rise in awareness of celiac disease.


 * Why Canadians Eat Rice/Minute Rice? <span style="color: rgb(0,0,255);"> Sarah**

Rice is a staple food for a vast number of people around the world, including Latin America, Asia, the Mediterranean, Africa, and North America. Given that Canada is a nation founded on immigration, it is no surprise that according to a CBC news story, Canadians consumed <span style="color: rgb(51,51,51); font-size: 110%; font-weight: normal;">7.3 kilograms of rice per person in 2004 <span style="color: rgb(51,51,51); font-weight: normal;">.

<span style="font-family: Arial, Helvetica, sans-serif; color: #000000; font-size: 110%; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-CA; msofareastfontfamily: 'Times New Roman'; msofareastlanguage: EN-CA;">A quick search of the internet reveals a mixed attitude toward Minute Rice in the west. There are many who swear by its convenience, and many others who question its nutritional value, given the amount of processing that goes into the product. Minute Rice, the brand, emphasizes the convenience in its advertising - particularly in their web campaign. It also boasts that it is low in sodium, fat free, and cholesterol free. Canadians must also be swayed by these marketing tactics. <span style="line-height: normal; border-collapse: separate; font-family: Verdana; color: rgb(0,0,0); font-size: 13px; font-weight: normal; webkitborderhorizontalspacing: 0px; webkitborderverticalspacing: 0px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> <span style="text-align: center; display: block; font-family: Arial, Helvetica, sans-serif; color: #0000ff;">**<span style="font-family: 'Arial', 'sans-serif'; color: #0000ff;">Alternatives to Rice in the Canadian Diet: ****<span style="font-family: 'Arial', 'sans-serif'; color: blue;">Sarah **

<span style="font-family: 'Arial', 'sans-serif'; color: black;"> <span style="text-align: left; display: block; font-family: Arial, Helvetica, sans-serif; color: #253d00; font-size: 120%;">Canadians looking for convenient, quick cooking grains might consider using couscous, Quinoa <span style="font-family: 'Arial', 'sans-serif'; color: black;">and oats in recipes that call for Minute Rice or when the dinner rush requires a quick to make grain product. Each of these grains cook quickly without any loss of nutrients through over-processing. Use of these grains has increased since the 1970s and most grocery stores carry at least a few of these rice alternatives. Alternatively, cooking less processed white rice or even better. Brown rice, in a rice cooker eliminates much of the hassle of cooking the whole grain. This can make cooking the whole grain very convenient.

==<span style="line-height: normal; border-collapse: separate; font-family: Verdana; color: rgb(0,0,0); font-size: 13px; font-weight: normal; webkitborderhorizontalspacing: 0px; webkitborderverticalspacing: 0px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"> <span style="line-height: 19px; border-collapse: collapse; font-family: arial; font-size: 13px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span style="line-height: normal; border-collapse: separate; font-family: Verdana; color: rgb(0,0,0); font-weight: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"> <span style="color: rgb(0,0,255);"> == <span style="color: rgb(0,0,255);">


 * Conclusion **

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