Rice meets the caloric needs of about 40 percent of the world's population. Rice is the staple food of about 90% of the people in Bangladesh, Myanmar, Sri Lanka, Vietnam and Cambodia.
After germination of seeds, the embryonic stem and embryonic root turn into rice stalk and bunch root respectively. The stem is composed of epigastric and medial. The leaves from the stem are composed of a long leaf blade and a flattened stalk. The last leaf is called the flagellum, it contains the last epithelium or panicle. High yielding varieties produce more sprouts and grains than common varieties of rice, so their yield is also higher.
The Bangladesh Rice Research Institute was established in 1970 at Gazipur in Dhaka to conduct research on paddy. So far, the institute has developed 50 high yielding rice varieties, Biggani Gon. As a result of the expansion of these high yielding varieties at the farmer level, we know that the production of paddy in this country is more than 3 times now as compared to 1980-81. At present, Bangladesh is close to achieving self-sufficiency in food grain production.
Rice is the main food of our Bangladesh. And this rice comes from paddy. Paddy is cultivated in 80% of our arable land.
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