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| {{more citations needed|date=September 2015}}
| | #REDIRECT [[Tulaipanji rice]] |
| {{Infobox geographical indication
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| | name = Tulaipanji Rice
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| | image = Tulaipanji rice at Bangiya Khadya Utsav 2015.jpg
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| | alt =
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| | caption = Tulaipanji rice being sold by Sufal Bangla at Bangiya Khadya Utsav 2015
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| | alternative names = তুলাইপাঞ্জি চাল
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| | description =Tulaipanji is a aromatic rice cultivated in [[West Bengal]]
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| | type =[[West Bengal]] aromatic rice
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| | area = [[Raiganj subdivision]] of [[North Dinajpur district]]
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| | country = [[India]]
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| | registered = 24 october, 2017
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| | material =
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| | official website ={{URL|http://ipindiaservices.gov.in/GirPublic/Application/Details/530|ipindiaservices.gov.in}}}}
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| '''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>
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| 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.
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| 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.
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| 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}}
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| 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.
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| ==Detailed descriptive parameters of Tulaipanji rice==
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| 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.
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| {| class="wikitable"
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| ! Parameter !! Value
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| | Kernel length (mm) || 5.2
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| | Kernel breadth (mm) || 1.8
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| | L/B ratio || 2.8
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| | Kernel type || Medium slender
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| | Kernel color || White
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| | Amylose (%) || 16.7
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| | Protein (%) || 7.1
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| | Elongation ratio || 1.7
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| | Aroma || Medium
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| |}
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| == See also ==
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| *[[Gobindobhog]]
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| *[[Kanakchur]]
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| == References ==
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| {{Reflist}}
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| {{Varieties of rice}}
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| {{West Bengal}}
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| https://www.researchgate.net/publication/264315135_Tulaipanji_-_A_precious_scented_rice_land_race_of_North_Bengal_India
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| [[Category:Rice varieties]]
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| [[Category:Rice production in India]]
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| [[Category:Economy of West Bengal]]
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| [[Category:Geographical indications in West Bengal]]
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