May 17: The Diplomat report by Andrew McCormick states that the basmati rice grown in Pakistan’s Punjab province is long and slender-grained. It is aromatic, fluffy when cooked and, in classic Pakistani dishes, pairs well with lentil and gravies made from chickpea flour and spices. At market, it draws double the price, if not more, of non-basmati, long-grain rice varieties. In recent years, however, basmati revenues have slumped in Pakistan amid low-yield harvests and uneven quality. At the Sino-Pakistan Hybrid Rice Research Center in Karachi, Chinese and Pakistani scientists are working to reverse this trend. Using state-of-the-art genetic technologies, they are developing high-yield, high-quality, and pest-resistant rice varieties, for both domestic sale and export.
The Diplomat: Is Pakistani Agriculture Ready for CPEC?
