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Biotechnology in Rice Improvement

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Rice

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 14))

Abstract

Rice (Oryza sativa L.) is the most important cereal crop being grown (144.641 million ha) with a production of over 468.275 million tons in the world (IRRI Rice Facts 1988). It is also probably the world’s most versatile crop. Rice grows at more than 3000 m elevation in the Himalayas and at sea level in the deltas of the great rivers of Asia. It feeds more than half the world’s population. About 90% of the world’s rice is grown and consumed in Asia, where it contributes about 50% of dietary energy (Juliano 1985). Rice is also a staple food in Latin America, parts of Africa, and the Middle East.

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  1. Y. P. S. Bajaj (Former Professor of Tissue Culture)

    Present address: A-137 New Friends Colony, New Delhi, 110065, India

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  1. Punjab Agricultural University, Ludhiana, India

    Y. P. S. Bajaj (Former Professor of Tissue Culture)

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    Y. P. S. Bajaj

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Bajaj, Y.P.S. (1991). Biotechnology in Rice Improvement. In: Bajaj, Y.P.S. (eds) Rice. Biotechnology in Agriculture and Forestry, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-83986-3_1

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  • DOI: https://doi.org/10.1007/978-3-642-83986-3_1

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