Report of the 2014 Rice International Conference, 24-27 November 2014, NPUST, Pingtung, Taiwan

The 2014 RICE International Conference held from 24 to 27 November 2014 was organised by CGPRDI - China Grain Products Research and Development Institute and NPUST - National Pingtung University of Science and Technology and co-organised by ICC. 174 experts and participants from 12 countries discussed the current knowledge and research about rice and related rice industry in Pingtung, Taiwan.

The core of this conference was "from staple to innovation". There were 8 main topics discussed in this conference:

  • Food security and rice production,
  • Rice breeding and agricultural practices to meet processing and product requirements,
  • Processing of rice - from milling to food manufacturing,
  • Innovation and development of products based on rice flour,
  • Nutrition and health aspects of rice and rice products,
  • Utilization of all fractions of rice kernel,
  • Rice authenticity and safety, and
  • Rice and public health - addressing the consumer and using market opportunity.

There were 23 oral presentations and 49 poster presentations in the conference.

Rice has been the major staple food in Asia for centuries, not only as table rice but also in the form of various food products made from rice flour. In recent years, western diets have become very popular in Asia, especially among the young generation. The consumption of rice is declining in Asia, but on the contrary, rice consumption is increasing due to its role in health promoting foods and in gluten-free food products and beverages in other parts of the world, e.g. Europe. Through the effort of breeding and development of novel technologies, various and innovated rice products are expected.

The summary of this conference is as below:

  1. Rice as the staple food in Asia is getting more popular all around the world due to its unique nutrients such as easy-digestible protein constitute and the property of gluten free. For now and future, rice is not only the source of carbohydrate calories, but also the source of nutrient and bioactive components.
  2. Rice plays an important role in solving the food sustainability in the world. The high quality of rice and rice based products from Taiwan will devote itself through further international collaboration.
  3. Based on the demands of customer, the quality characters of rice products should include good taste, nutrient, convenient, reasonable price, which need to be achieved by coordinating rice supply chain of breeding, growing, milling and processing.
  4. Rice and rice products could be considered as high GI product, however, it has been solved by choosing variety such as high amylose rice and improving processing method to modify the starch digestibility.
  5. Utilization of whole kernel rice is important for the promotion of rice industry. Rice bran and its aleurone layer are good source of dietary fibre and bioactive components such as tocotrienols, feruloylated oligosaccharides and phyosterols.
  6. To develop novel techniques for analysis is critical to support the promotion of rice industry, such as using DNA technology to authenticate rice cultivar, using LC/APCI-MS to detect phytosterols, using isotope technology for geographic origin authenticity.
  7. To communicate and dialogue with consumers, as well as to network government, industry, and research units to promote rice based products in the future should be main issue for ICC.