Developing and Delivering Biofortified Rice to the Consumer.

Biofortified rice varieties include those that have been enhanced for protein, vitamins, minerals, or other nutritional compounds. Delivering biofortified rice varieties carries with it extra challenges as compared to conventional varieties. Nutritional compounds must be present in varieties at significantly higher levels than commonly found and stable across production environments. In addition, the compounds must have value to the end user along with no negative impacts on cooking or sensory properties and be delivered in a variety that has reasonable agronomic traits for production. Generally such novel products have to be produced outside of the typical commodity stream and be identity preserved from the field to the end user. The discovery and development of biofortified rice varieties may be easier than the ability to actually deliver these to the marketplace.  There have been a few research efforts to develop biofortified rice varieties using traditional breeding methods. However, none of these have been able to clear all of the hurdles necessary for a commercial success. New genomic technologies are now available that may facilitate these breeding efforts.  Over the last ten years we have worked to develop a market for the rice variety IAC 600 which was developed by the Instituto Agronomico in Campinas, Brazil. This is a purple bran cultivar that has been found to have high levels of anti-oxidant phytochemicals that have been linked with health benefits. This variety has the advantage that it looks unique and has an appealing aromatic, nutty flavor when cooked.  These sensory properties have direct culinary appreciation and have served to help build market demand. Biofortified rice varieties that are targeted for the rice food market, versus being used as an ingredient, must include desired sensory properties to be accepted. This combination of nutritional and sensory value may be more important than agronomic productivity.