Rice

Overview

Rice is a cereal grain and, in its domesticated form, is the staple food of over half of the world's population, particularly in Africa and Asia. Rice is the seed of the grass species Oryza sativa —or, less commonly, Oryza glaberrima. Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated independently in West Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way.