In Qiaojia county, Yunnan province, the first production line for brown, protein-rich rice derived from potatoes operates at full capacity. This "potato rice" utilizes technologies such as polymer physical chemistry, specifically starch chain recombination. By managing temperature, humidity, and enzymatic hydrolysis, fresh potatoes transform into rice-shaped granules, explains Li Yulin of Qiaojia Hongbang Agricultural Development.
Li states, "Traditionally, increasing grain output has relied on expanding arable land and improving yields. However, potato rice technology converts potatoes, which were previously unsuitable as a staple food due to storage challenges, into long-lasting, convenient staple grains through advanced processing, creating a novel approach to food supply."
Operational since November, the factory aims to produce 1,000 metric tons annually, with sales starting in March. Chen Jianlin, a consumer, noted the texture and aroma, though he mentioned a gritty feel and buckwheat traces.
Ma Yongbo, the sales director, highlighted that potato rice retains 90% of potato nutrients and has 27% more protein than traditional rice, with a lower glucose spike. The precooked product requires no rinsing or soaking and cooks faster with less water.
Ma says, "Potato rice meets the demand for healthy and convenient food among modern consumers," targeting specific demographics. Priced higher than ordinary rice, production involves 2.5 tons of fresh potatoes per ton of product, with future research focusing on cost reduction and taste optimization.
Li suggests that the technology could be expanded to other regions and crops. Processing potatoes into rice addresses storage challenges, aligning with China's strategy to position potatoes as a major staple crop.
Professor Guo Huachun notes that developing potato-based staple foods supports national strategies and food security, urging policy support for cost reduction and profit distribution.
Source: China Daily