A report on Rice

Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.

The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat-producing animals.

In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance.

Brown rice is a whole grain rice with the inedible outer hull removed.

Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet.

White rice is milled rice that has had its husk, bran, and germ removed.

Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).

Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese, and dried legumes such as lentils and other beans.

Wild rice is not directly related to domesticated rice (Oryza sativa and Oryza glaberrima), although they are close cousins, all belonging to the tribe Oryzeae.

Oryza glaberrima, commonly known as African rice, is one of the two domesticated rice species.