Source: NIE
Subject: Miscellaneous
Context: BHU researchers have successfully revived and improved the traditional aromatic black rice variety Adam Chini using mutagenesis, making it shorter, faster-maturing, and higher-yielding without losing its signature aroma.
About Adam Chini Rice Variety:
What it is?
- Adam Chini (also called Adamchini Chawal) is a traditional, short-grained, aromatic black rice variety from Eastern Uttar Pradesh, known for its sugar crystal–like grains, strong fragrance, and superior cooking quality.
Region Grown In: Primarily cultivated in Chandauli, Varanasi, Mirzapur, and Sonbhadra districts—forming part of the Vindhya foothill agro-ecosystem.
GI Tag:
- Received Geographical Indication (GI) status on 22 February 2023 (valid till November 2030).
- GI tag proposed by Ishani Agro Producer Company Ltd. and Human Welfare Association of Uttar Pradesh.
- Protects the variety against illegal marketing and ensures premium identity as Vindhya Black Rice.
Characteristics:
- Short, scented, bold grains with a strong natural aroma.
- Drought-tolerant and disease-resistant, well-suited to Eastern UP’s semi-arid agro-climate.
- Intermediate amylose content—resulting in soft, flavourful cooked rice.
- Traditionally tall (165 cm), long-duration (155 days), and low-yielding (20–23 q/ha).
Improved Features by BHU:
- Height reduced to ~105 cm (mutant-14) and lodging resistance improved.
- Maturity shortened to ~120 days (mutant-19).
- Yield increased to 30–35 q/ha.
- Retains signature aroma and grain quality—often compared as superior even to Basmati.
Significance:
- Enhances farmer income by meeting high export demand from Australia, New Zealand, and niche health-food markets.
- Converts a heritage rice into a commercially viable, climate-resilient crop.
- Strengthens Eastern UP’s agro-cultural identity under the GI umbrella.
