A Profile of the Flaked Rice Industry in India
S. Sulochana, K. Singaravadivel, R. Vidyalakshmi, and A. Dakshinamurthy. Paddy Processing Research Centre, Tamil Nadu, India. Cereal Foods World 52(5):257-261.
Flaked rice is a major product in India. It is known by a number of names, including aval (Tamil), avalakki (Kannada), atukulu (Telugu), and poha (Hindi). It has played an important role in religious ceremonies for a very long time, and it is also one of the main breakfast items in the states of Maharashtra, Madhya Pradesh, Karnataka, Gujrat, and Rajasthan. Flaked rice is consumed raw or with milk. The common dishes made with it are onion poha and potato poha. The roasted, thick-flaked rice called chiwda or chura is used in namkins, which are a fried, crispy snack made with a mixture of cereals and pulses. The production level of this rice product is not known exactly, but it has been indicated that about 10% of total rice production is utilized for flaked rice, expanded rice, and popped rice (2). In states where it is consumed as breakfast, there is more production and larger industries exist. For the purpose of this paper, the flaked rice industry was surveyed in the Indian states Tamil Nadu, Kerala, Karnataka, and Gujrat. The researchers investigated the various processes used to produce flaked rice and identified the problems faced in the field. The working parameters that were studied include the moisture content changes in the paddy, roasting temperature, temperature changes in the paddy, and yield details. The researchers identified a number of potential upgrades for the flaked rice industry, including a method to obtain a uniform moisture content of the soaked paddy, an advancement in the temperature control system of the roasters, a uniform fuel feeding system, and replacement of the existing husk- and sawdust-fed furnaces with furnace oil or liquid petroleum gas furnaces. Other recommendations include providing suction facilities for collecting husk and bran powder from the flakers to reduce pollution and making seating arrangements for the laborers to reduce the drudgery and increase quality of life.