Telangana chief minister K Chandrashekar Rao on April 11 launched a protest in the national capital against the central government, saying his party would start a farm agitation if the Centre didn’t decide on procuring the state’s parboiled rice output within 24 hours.
- Telangana has alleged that the Food Corporation of India (FCI) has refused to procure parboiled rice, or rice that has been partially boiled before husking.
- Households in many states consume parboiled rice, while others don’t, depending on dietary preferences.
Decentralised procurement (DCP)
- In terms of procurement, Telangana is a decentralised procurement (DCP) state. Under this arrangement, the state procures and mills rice for the PDS on behalf of the Centre, based on its requirement.
- It keeps its required quantities for PDS distribution, and the balance is transferred to the FCI.
- Since parboiled rice is not consumed in many states, the FCI has retained the option of specifying what kind of rice it will take from decentralised states.
Centre’s logic
- The Centre highlighted that the demand for the parboiled rice was much lower than the supply.
- The annual consumption of parboiled rice is 20-lakh metric tonnes.
- 40 LMT is the current stock of (parboiled rice), which is sufficient for two years, and its shelf life is one-and-a-half years.
- According to the Union Ministry of Consumer Affairs, Food and Public Distribution, it was decided in the meeting held on August 17, 2021, that no parboiled rice will be accepted in the Central pool for kharif marketing season (KMS) 2021-22 from any state due to high stock level.
- However, states can procure parboiled rice for their own consumption.
- In the last few years, the production in the parboiled consuming states like Jharkhand, Kerala and Tamil Nadu has increased, resulting in lesser movement of the said category rice to the deficit states.
About Parboiled rice
- Parboiled rice, also known as converted rice, is a partially precooked rice. Parboiling happens when you soak, steam, and dry rice while it’s still in its inedible outer husk. This turns the rice inside a slightly yellow hue.
- Parboiling rice makes it easier to remove the husk of the rice before eating it.
- The process also improves the texture of the rice, making it fluffier and less sticky when you cook it than regular white rice. Parboiled rice has significantly more thiamine and niacin than white rice. These nutrients are important for energy production.
- Furthermore, parboiled rice is higher in fiber and protein Parboiled rice is also a source of iron and calcium.
- Compared to white rice, parboiled rice has fewer calories, fewer carbohydrates, more fiber, and more protein. This makes it a healthier alternative to traditional white rice.
GS TIMES UPSC PRELIMS & MAINS CURRENT AFFAIRS BASED BASICS DAILY ONLINE TEST CLICK HERE
CLICK HERE DAILY CURRENT AFFAIRS QUIZ FOR STATE CIVIL SERVICES
