Source: IE
Context:
Researchers at Banaras Hindu University (BHU) have successfully revived and improved the traditional aromatic black rice variety Adam Chini using mutagenesis.
The improved variety is shorter, faster-maturing, and higher-yielding while retaining its signature aroma and grain quality.
About Adam Chini Rice Variety
Adam Chini, also called Adamchini Chawal, is a traditional, short-grained, aromatic black rice variety from Eastern Uttar Pradesh. It is known for sugar crystal–like grains, strong fragrance, and superior cooking quality.
- Region Grown In
- Primarily cultivated in Chandauli, Varanasi, Mirzapur, and Sonbhadra districts, forming part of the Vindhya foothill agro-ecosystem.
- Geographical Indication (GI) Tag
- Adam Chini received GI status on 22 February 2023, valid until November 2030.
- The GI tag was proposed by Ishani Agro Producer Company Ltd. and Human Welfare Association of Uttar Pradesh.
- This protects the variety against illegal marketing and ensures premium identity as Vindhya Black Rice.
Characteristics
Traditional Adam Chini is tall (165 cm), long-duration (155 days), and low-yielding (20–23 q/ha). It has short, scented, bold grains with a strong natural aroma, drought tolerance, disease resistance, and intermediate amylose content, resulting in soft, flavourful cooked rice.
Improved Features by BHU
The BHU mutants have:
- Height reduced to approximately 105 cm (mutant-14) with improved lodging resistance.
- Maturity shortened to around 120 days (mutant-19).
- Yield increased to 30–35 q/ha.
- The signature aroma and grain quality are fully retained, often considered superior even to Basmati.
