Wild about Rice
Published:Thursday | September 9, 2010 | 12:00 AM
Latoya Grindley, Gleaner Writer
Hollis Sanderson has been a rice farmer for about 50 years. Bilroy Kerr, under the guidance of his father, Franklyn, has been a rice farmer for about 30 years. Today he operates independently of his father.
Together the two, in addition to three other farmers, own five acres on Monday Ground in Middle Quarters, St Elizabeth. As it is rice-reaping season, the Food team was invited to the field to experience the work that goes into reaping and preparing the rice that we consume almost every day.
A precious commodity, rice has to go through several stages before it gets to the state many of us are familiar with. Timing is especially import when planting rice. "Rice is ready to be reaped five months after nursery stage. We plant about April when we expect rain and, when it matures, we cut it from the field. When it is fit, it is brown in colour," explains Sanderson.
When cutting the rice plant, it is important not to cut it at the base so it can produce a second crop. "We use a grass knife or machete to cut but we don't cut to the base as we can get a second bearing," notes Kerr.
After reaping, the rice is separated from the stalk. Going in a circle, the men use sticks to beat the plant and the grains begin to fall into the middle, separating from the trash.
After this rigorous task, the grains are collected. But to ensure that only the good grains remain, they employ a technique using the wind. "This is best done when it is dry. When you hold up the grains, the breeze will blow away the lighter ones and the heavier ones that remain are the good rice grains."
The grains are then taken to the rice mill, after which we get the white rice that is seen on shelves.
So confident are the farmers in the quality and taste of this locally produced rice, Kerr, who operates a cookshop in Middle Quarters, uses his own rice in his shop. The rice is similar to the variety grown in Guyana, as that is where the seeds originated.