ABSTRACT
Analysis...................................................................................... 298 10.3 Pathway and Chemical Cons of Aromatic Rice ......................... 300 10.4 The Genetics of Rice Fragrance ................................................. 306 10.5 Markers for Identifying the Fragrance Gene ............................. 307 10.6 Improvement by Breeding ......................................................... 309 10.7 Molecular Improvement for Aroma in Rice ................................311 10.8 Potential Future Perspectives ..................................................... 313 10.9 Summary and Conclusion .......................................................... 313 Keywords .............................................................................................. 314 References ............................................................................................. 314
10.1 INTRODUCTION
Rice is a cereal grain that holds the majority in crop production, and hence, it is definitely the staple food crop for nearly two-third of the world population. China and India are the major contributors of its large production and distribution worldwide. Around 25% (478.18 million tons) of rice produced during 2014-2015 was contributed by India, of which scented rice alone was traded for Rs. 275,978.7 million to different countries of the world (Wakte et al., 2016). Of the 481 metric tons total rice production in the world during 2011, scented rice contributed to 18% of the total trade by dominating the total rice trade in the market (Giraud, 2013). The world’s rice forecast by FAO for the year 2016-17 marketing year is 165.5 million tons (Table 10.1). Aroma or fragrance is one of the highly valued grain qualities in rice (Kovach et al., 2009; Verma et al., 2012, 2013, 2015) as the consumers prefer more odor and taste (Figure 10.1). Thus, scented rice is of high market value that determines the local and national identity (Fitzgerald et al., 2009). Currently, scented rice is the niche in the market for the major section of rice traders.
