Nutritional contribution of rice and impact of biotechnology and biodiversity in rice-consuming countries
G. Kennedy,^a B. Burlingame ^b and V.N. Nguyen ^c
a Consultant and ^b Senior Officer, Nutrition Planning, Assessment and Evaluation Service, and ^c Agricultural Officer, Crop and Grassland Service, FAO, Rome, Italy

INTRODUCTION

Rice is the predominant staple food in at least 33 developing countries, providing 27 percent of dietary energy supply, 20 percent of dietary protein and 3 percent of dietary fat. Rice can contribute nutritionally significant amounts of thiamine, riboflavin, niacin and zinc to the diet, but smaller amounts of other micronutrients. Many factors influence the nutrient content of rice, including the cultivar, agricultural practices, post-harvest conditions and handling. Traditional breeding, genetic engineering, fortification and compositional analysis of lesser-known rice cultivars, together with nutrition education and promotion, are all strategies used to improve the nutrient contribution of rice.

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