Basmati rice is renowned for its long, slender grains and aromatic fragrance. It is predominantly grown in the northern parts of India but has found a niche in some western regions due to its high demand. The name “Basmati” derives from the Sanskrit word “Vasmati,” meaning “fragrant” or “aromatic.” Basmati rice is highly valued for its distinctive flavor, fluffy texture, and non-sticky nature when cooked.

Available Packaging:

• 26 kg bags
• 30 kg bags
• Custom packaging available based on your requirements

Varieties:

• Traditional Varieties: These include Basmati 370, Basmati 386, and Taraori Basmati, known for their superior aroma and long grains.
• Hybrid Varieties: Developed for higher yield and disease resistance, these include Pusa Basmati 1121, Pusa Basmati 1509, and PB1.

Nutritional Value:

• Carbohydrates: High, providing a good source of energy.
• Proteins: Moderate level.
• Fiber: Low in fiber, which makes it easily digestible.
• Vitamins and Minerals: Contains small amounts of essential vitamins and minerals like thiamine, niacin, and iron.

Culinary Uses: Basmati rice is ideal for dishes where separate, fluffy grains are desired. It is widely used in biryanis, pilafs, and as an accompaniment to curries.

Cultivation:

• Soil: Prefers well-drained, fertile alluvial soil with a pH of 5.0 to 7.5. Soil rich in organic matter enhances the quality of Basmati rice. Farmers often use green manure and compost to improve soil fertility.

• Climate: Requires a subtropical climate with hot and humid conditions. The ideal temperature range is between 25°C to 35°C. Basmati rice needs a period of dry weather for the grains to mature properly. Monsoon rains are crucial during the initial growth stages.

• Water: Needs abundant water, particularly during the initial stages of growth. Flooding the fields is a common practice, especially during the tillering stage. Proper water management is essential to prevent drought stress and ensure optimal grain quality.

• Sowing: Typically sown in nurseries and transplanted after 25-35 days. The transplanting period is usually from June to July, coinciding with the onset of the monsoon season. Seedlings are spaced 20-25 cm apart to ensure proper growth and reduce competition for nutrients.

• Harvesting: Harvested around October to November when the grains turn golden brown. The crop is usually ready for harvest 100-120 days after transplanting. Timely harvesting is crucial to prevent over-ripening and grain shattering.

Care:

• Regular Weeding: Regular weeding is essential to minimize competition for nutrients and prevent the spread of pests and diseases. Manual weeding or the use of herbicides can be employed.

• Pest Control: Common pests include stem borers, leafhoppers, and planthoppers. Integrated Pest Management (IPM) practices, including biological controls and the judicious use of pesticides, are recommended.

• Fertilization: Timely application of fertilizers, particularly nitrogen, is necessary for optimal growth. A split application of nitrogen is often practiced—one-third during transplanting, one-third at the tillering stage, and one-third at the panicle initiation stage. Phosphorus and potassium should also be applied based on soil test recommendations.

• Disease Management: Common diseases include bacterial blight, blast, and sheath blight. The use of resistant varieties, proper spacing, and fungicide application can help manage these diseases.

• Post-Harvest Processing: After harvesting, Basmati rice undergoes milling, polishing, and aging. Aged Basmati rice (typically aged for 6-12 months) is preferred for its enhanced aroma and cooking quality.

Economic Importance: Basmati rice is a significant export commodity for India. Its high market value provides substantial income for farmers and contributes to the agricultural economy. Exporting countries primarily include the Middle East, Europe, and North America, where it is favored for its unique qualities