In News:

Agricultural scientists at Banaras Hindu University (BHU) have achieved a major breakthrough in improving the resilience and productivity of the traditional Adam Chini (Adamchini) rice using mutagenesis, making the variety suitable for large-scale cultivation while preserving its unique aroma and grain quality.

About Adam Chini Rice

• Type: Aromatic black rice variety
• Region: Eastern Uttar Pradesh – mainly Chandauli, Varanasi and Vindhya region
• GI Status: Received Geographical Indication (GI) tag in 2023
• Local Branding: Recognised by the state government as “Vindhya Black Rice”

Key Characteristics (Traditional Variety)

• Grain Type: Short-bold, sugar-crystal-like grains
• Aroma & Quality: Renowned for excellent flavour and pleasant fragrance
• Plant Height: Up to 165 cm (tall, prone to lodging)
• Maturity Period: ~ 155 days
• Yield: Low – 20–23 quintals/ha
• Cooking Quality:
  • Intermediate amylose content → rice remains fluffy and soft on cooling
  • Intermediate alkali digestion value
• Stress Tolerance: Drought tolerance and disease resistance

Scientific Intervention

• Technique Used:Mutagenesis (induced genetic variation without altering core varietal identity)
• Research Duration: Over 14 years by BHU’s Department of Genetics & Plant Breeding
• Output: Development of 23 novel mutant lines retaining aroma and grain type

Improved Mutant Traits

• Reduced Height: ~ 105 cm (e.g., Mutant-14) → less lodging
• Early Maturity: ~ 120 days (e.g., Mutant-19)
• Higher Yield:30–35 quintals/ha (Mutants 14, 15, 19, 20)
• Net Impact: Higher productivity + climate resilience without loss of fragrance, reportedly superior to Basmati in aroma