“It is so tasty that just one bite of it stimulates my taste buds and whets my appetite immediately!” Luo Beibei said excitedly after tasting the “Shuangshui Shuanglv” black rice.
On Nov. 19, HZAU held the activity of “Key Technology Innovation and Integrated Application of ‘Shuangshui Shuanglv’”＆“Rural Revitalization Tour to Hubei Province” in Jianli, a city in Hubei province. More than 200 representatives including Luo from relevant research institutions and enterprises of Hubei presented to taste the “Shuangshui Shuanglv” black rice.
Zhang Qifa, academician of Chinese Academy of Sciences (CAS) from HZAU pioneered the notion of “Shuangshui Shuanglv” in the end of 2017. “Shuangshui” refers to rice and aquatic products, while green rice, green crayfish and other green products are “Shuanglv”. He has been advocating the “Green Revolution” based on the concept of “less input, more output and environment production” over these years.
Jingzhou is cited for “the land of honey and milk”. According to the statistics in 2019, the city has “Shuangshui Shuanglv” areas of 1.7 million hectares. Jianli, a city in Jing zhou has an annual rice planting area of about 1.474 million hectares. “Jianli Rice” and “Jianli Crayfish” were also awarded with Agro-product Geographical Indications by the Ministry of Agriculture and Rural Affairs and other departments successively. As one of the top 100 iconic brands of China agricultural products, Jianli Crayfish also won the gold award of the 2020 World Geographic Indications Industry Expo.
In 2020, the program of “Shuangshui Shuanglv” proceed steadily under the background of anti-epidemic. HZAU established the scientific research base in Xin Gou, a town in Jianli city and double innovation postgraduate class successively with the breeding system of “Shuangshui Shuanglv” proceeding syntactically. The integration mechanism for research (research institutes) - production (production cooperatives) - selling (rice industry and crayfish industry) is improving consistently.
Black rice from "Shuangshui, Shuanglv" was popular among the participants for its rich and healthy anthocyanins and "fragrant", "moist", "soft", "elastic" and "smooth" taste.
Source: http://news.hzau.edu.cn/2020/1120/58849.shtml
Translated by: Shang Yuemei, Liu Huge
Proofread by: Zhang Juan
