Tulaipanji - Revision history

82.132.232.195: minor edit

2024-11-23T18:01:36Z

minor edit

@@ Line 1: / Line 1: @@
-{{more citations needed|date=September 2015}}
+#REDIRECT [[Tulaipanji rice]]
-'''Tulaipanji''' ({{lang-bn|তুলাইপাঞ্জি}}) is an Indian rice cultivar from [[West Bengal]], [[India]]. It is an indigenous aromatic rice grown mainly in the [[Raiganj subdivision]] of [[Uttar Dinajpur district]] and some pockets of [[Dakshin Dinajpur district]]. In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics.<ref name="abp24072012">{{cite news|url=http://www.anandabazar.com/archive/1120724/24bus2.html|archive-url=https://archive.today/20130721164830/http://www.anandabazar.com/archive/1120724/24bus2.html|url-status=dead|archive-date=21 July 2013|title=অলিম্পিক মাতাবে তুলাইপাঞ্জি, গোবিন্দভোগ|date=24 July 2012|work=Anandabazar Patrika|language=bn|access-date=21 July 2013|location=Kolkata}}</ref>
+{{Redirect category shell|
+{{R from move}}
-Tulaipanji is an indigenous aromatic rice landrace grown mainly in Raiganj sub-division of North Dinajpur district of West Bengal, India. The aroma and quality of this rice variety are strongly associated with its native origin.
+}}

CleanupBot II: Removed empty portal template using script

2023-08-15T08:08:22Z

Removed empty portal template using script

← Older revision		Revision as of 13:38, 15 August 2023
Line 49:		Line 49:

	== See also ==		== See also ==
	~~{{Portal\|India}}~~
	*[[Gobindobhog]]		*[[Gobindobhog]]
	*[[Kanakchur]]		*[[Kanakchur]]

->Rlink2: /* top /archive link repair, may include: archive. -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

2021-11-26T23:58:45Z

top: archive link repair, may include: archive.* -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

New page

{{more citations needed|date=September 2015}}
{{Infobox geographical indication
| name = Tulaipanji Rice
| image = Tulaipanji rice at Bangiya Khadya Utsav 2015.jpg
| alt =
| caption = Tulaipanji rice being sold by Sufal Bangla at Bangiya Khadya Utsav 2015
| alternative names = তুলাইপাঞ্জি চাল
| description =Tulaipanji is a aromatic rice cultivated in [[West Bengal]]
| type =[[West Bengal]] aromatic rice
| area = [[Raiganj subdivision]] of [[North Dinajpur district]]
| country = [[India]]
| registered = 24 october, 2017
| material =
| official website ={{URL|http://ipindiaservices.gov.in/GirPublic/Application/Details/530|ipindiaservices.gov.in}}}}

'''Tulaipanji''' ({{lang-bn|তুলাইপাঞ্জি}}) is an Indian rice cultivar from [[West Bengal]], [[India]]. It is an indigenous aromatic rice grown mainly in the [[Raiganj subdivision]] of [[Uttar Dinajpur district]] and some pockets of [[Dakshin Dinajpur district]]. In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics.<ref name="abp24072012">{{cite news|url=http://www.anandabazar.com/archive/1120724/24bus2.html|archive-url=https://archive.today/20130721164830/http://www.anandabazar.com/archive/1120724/24bus2.html|url-status=dead|archive-date=21 July 2013|title=অলিম্পিক মাতাবে তুলাইপাঞ্জি, গোবিন্দভোগ|date=24 July 2012|work=Anandabazar Patrika|language=bn|access-date=21 July 2013|location=Kolkata}}</ref>

Tulaipanji is an indigenous aromatic rice landrace grown mainly in Raiganj sub-division of North Dinajpur district of West Bengal, India. The aroma and quality of this rice variety are strongly associated with its native origin.

Tulaipanji is categorized as 'non-[[Basmati]] aromatic rice'. It has medium-long slender grain with an average length of 5.5 mm, length/breadth ratio of 3.4 and elongation ratio of 1.6. Cooked rice is tasty, good in texture, bright in appearance, non-sticky and [[friable]] due to high [[amylose]] content.
Tulaipanji contains amylose – 28.3%, protein – 7.3%. It has comparable quality parameters like 77.1% hulling, 65% milling, 54.2% head rice recovery and alkali value at 4.0.{{citation needed|date=September 2015}}

Traditionally, Tulaipanji is grown without using any fertilizer in mid-land to high-land condition and preferably in [[jute]] harvested fields, after rainy season during the August–December period. Low [[soil fertility]] and moisture stress generally prevail in the growing field and believed to be the key factor behind the aroma{{Citation needed|date = July 2015}}. Inorganic fertilizers are generally not used due to the reduction in aroma and other qualitative parameters.

==Detailed descriptive parameters of Tulaipanji rice==
The Tulaipanji rice when cooked turns out to be whitish-yellow, slender, non-sticky and tasty. The rice is excellent for preparation of pulao, fried rice and biryani. Tulaipanji is also very famous for its disease-pest resistance quality.
{| class="wikitable"
|-
! Parameter !! Value
|-
| Kernel length (mm) || 5.2
|-
| Kernel breadth (mm) || 1.8
|-
| L/B ratio || 2.8
|-
| Kernel type || Medium slender
|-
| Kernel color || White
|-
| Amylose (%) || 16.7
|-
| Protein (%) || 7.1
|-
| Elongation ratio || 1.7
|-
| Aroma || Medium
|}

== See also ==
{{Portal|India}}
*[[Gobindobhog]]
*[[Kanakchur]]

== References ==
{{Reflist}}

{{Varieties of rice}}
{{West Bengal}}

https://www.researchgate.net/publication/264315135_Tulaipanji_-_A_precious_scented_rice_land_race_of_North_Bengal_India

[[Category:Rice varieties]]
[[Category:Rice production in India]]
[[Category:Economy of West Bengal]]
[[Category:Geographical indications in West Bengal]]

Tulaipanji - Revision history

82.132.232.195: minor edit

CleanupBot II: Removed empty portal template using script

->Rlink2: /* top */archive link repair, may include: archive.* -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

->Rlink2: /* top /archive link repair, may include: archive. -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)