“Basmati” derives its roots in two Sanskrit words “Vas”(vasay) meaning “aroma” and “Mati” (mayup) meaning ingrained from the origin, common usage could have resulted in change of vas to bas resulting in Basmati. Basmati is grown in the specific geographical area, at the Himalayan foot hills of Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor. Aroma of this scented pearl, is due to significant(0.09 parts per million) presence of 2-acetyl-1-pyrroline which gives Basmati its distinctive spicy fragrance. India accounts for over 70% of the world's basmati rice production. Basmati rice constitutes a small portion of the total rice produced in India. By volume, the share of basmati rice is around 6% in 2014-15, even as by value, basmati rice exports account for 57% in 2014-15, of India's total rice exports. Basmati rice is now a registered GI product in India, with effect from February 5, 2016.
Variety-Checker
According to a survey conducted by MoEF&CC, published in report ”Report on Identity Preservation of Basmati Rice at Various Stages in the Rice Supply Chain”, in Haryana, 80-85% farmers were able to identify the seed variety whereas, a large number of farmers (almost 20%) were still depending on the tag on seed bag they purchased whereas in Aligarh market area of Uttar Pradesh 100% farmers were depending on the tag on seed bag.
Primary Basmati Quality Characteristics
As per the provisions of the Seed Act, 1966 and the recommendations of the Central Sub Committee on Crops, Standards, Notification and Release of Varieties for Agricultural Crops constituted by the Central Seed Committee established under Section 3 of the Seeds Act, 1966, following standards have been laid down to determine and delineate the eligibility of a rice variety as Basmati:
