Australian Native Rice: A sustainable wild food enterprise

  • 28 pages

  • Published: 21 Feb 2012

  • Author(s): Wurm, P.A.A., Campbell, L.C., Batten, G.D., Bellairs, S.M.

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Wild rice was an important food for Indigenous people for thousands of years and could potentially underpin small “bush tucker” or “novelty food” enterprises for tourism or native food industries.
Australian native rice species also comprise a globally significant genetic resource, having remained isolated from cultivated rices. The grain quality of wild rice species is of interest to rice breeders, and those interested in cultivating wild species.
The project aimed to investigate the processing, nutritional and cooking qualities of grain accessions of two Australian native rice species and compare these to commercial rice samples.
The report is targeted at scientists, agricultural advisors, policy makers and those interested in the development of unique, niche, gourmet food enterprises.