Context: Recently, scientists at the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST), Srinagar, reported that altitude and temperature play an important role in the development of the aroma in Mushk Budiji rice.
Mushk Budiji
- The Kashmir Himalayas are known for the cultivation of mushk budiji, an indigenous rice variety distinguished by its rich aroma and unique taste.
- Mushk Budiji Rice of Anantnag district received a Geographical Indication (GI) Tag in 2023.
- It is grown in higher reaches of the Kashmir valley especially in the Anantnag district.
- Aromatic rice has considerable value worldwide for its distinct flavour, fragrance, and quality, its potential to enhance dining experiences, and its appeal to health-conscious consumers.
Challenges
- Mushk budiji was on the verge of extinction for some time due to various factors.
- Chief among them was the prevalence of rice blast disease, its low yield, and lack of profitability. But a revival programme was launched in 2007 saw the crop make a slow comeback.
- Another challenge was the availability of counterfeit varieties in the market.
About the study
- AIM – To maximise the export potential by cultivating it in places where the environmental conditions are most suitable to bring out its maximum flavour.
Technology Used
- Gas chromatography-mass spectroscopy (GC-MS) - GC-MS is an analytical method used to reveal the presence of volatile compounds present in organic mixtures extracted from geological, environmental, and biological samples.
- Electronic nose - The e-nose is a tool fit with various sensors as well as an artificial intelligence (AI) component; it assessed the flavour attributes of rice samples.
- Gene Expression Analysis - It involves studying which genes are active and producing proteins in a given cell or tissue at a specific time.
Findings
- Altitude and temperature play an important role in the development of this aroma.
- Environment guides mushk budiji’ s flavour profile through its genes.