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<div style="color:#FFFFFF; font-size:10px;">e is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian ric
e)—or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwi
de; 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 devel
oping 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.</div>
<div style="color:#FFFFFF; font-size:10px;">Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is parboiled to make it easy to cook. Rice contai
ns no gluten; it provides protein but not all the essential amino acids needed for good health. Rice of different types is eaten around the world. The composition of starch components within the grain, amylose and amylopectin, gives it different text
ure properties. Long-grain rice, from the Indica cultivar, tends to stay intact on cooking, and is dry and fluffy. The aromatic rice varieties, such as basmati and jasmine, are widely used in Asian cooking, and distinguished by their bold and nutty f
lavor profile. Medium-grain rice, from either the Japonica or Indica cultivar, or a hybrid of both, is moist and tender and tends to stick together. Its varieties include Calrose, which founded the Californian rice industry, Carnaroli, attributed as
the king of Italian rice due to its excellent cooking properties, and black rice, which looks da</div>
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This Hose Goes From Pocket-Sized to 100ft In Seconds
http://zevota.help/u1P48xlav7GTt9xQ-F4nqDyGu3nuUsZtFLZkps8mQ6Rng2NOzg
http://zevota.help/k0__Qd8EQl6yg-8yRWIpMrL4FVgp6D2TBr3CzN7Am_xBXKmeEw
e is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (A
frican rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in 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 pes
t management seek to control damage from pests in a sustainable way.
Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is parboiled to make it easy to cook. Rice contains no gluten; it provides protein but not al
l the essential amino acids needed for good health. Rice of different types is eaten around the world. The composition of starch components within the grain, amylose and amylopectin, gives it different texture properties. Long-grain rice, from the In
dica cultivar, tends to stay intact on cooking, and is dry and fluffy. The aromatic rice varieties, such as basmati and jasmine, are widely used in Asian cooking, and distinguished by their bold and nutty flavor profile. Medium-grain rice, from eithe
r the Japonica or Indica cultivar, or a hybrid of both, is moist and tender and tends to stick together. Its varieties include Calrose, which founded the Californian rice industry, Carnaroli, attributed as the king of Italian rice due to its excellen
t cooking properties, and black rice, which looks da
