摘要：The growing importance of rice globally over the past three decades is evident in its strategic place in many countries’ food security planning policies. Still, its cultivation emits substantial greenhouse gases (GHGs). The
Indica and
Japonica sub-species of
Oryza sativa L. are mainly grown,
with Indica holding the largest market share. The awareness, economics, and acceptability of
Japonica rice in a food-insecure
Indica rice-consuming population were surveyed. The impact of parboiling on
Japonica rice was studied and the factors which most impacted stickiness were investigated through sensory and statistical analyses. A comparison of the growing climate and greenhouse gas emissions of
Japonica and
Indica rice was carried out by reviewing previous studies. Survey results indicated that non-adhesiveness and pleasant aroma were the most preferred properties. Parboiling treatment altered
Japonica rice’s physical and chemical properties, introducing gelatinization of starch and reducing adhesiveness while retaining micronutrient concentrations. Regions with high food insecurity and high consumption of
Indica rice were found to have suitable climatic conditions for growing
Japonica rice. Adopting the higher-yielding, nutritious
Japonica rice whose cultivation emits less GHG in these regions could help strengthen food security while reducing GHGs in global rice cultivation.
