Zhang Qifa, an academician at Huazhong Agricultural University (HZAU), Jauhar Ali, a researcher at the International Rice Research Institute, Howarth Bouis, a researcher at International Food Policy Research Institute, Hu Peisong, an academician at the China National Rice Research Institute, Gurdev Khush, an academician at the University of California, Davis, Li Jiayang, an academician at the Yazhouwan National Laboratory, Luo Lijun, a researcher at the Shanghai Agrobiological Gene Center, Tan Bin, a researcher at the Academy of National Food and Strategic Reserves Administration, Wan Jianmin, an academician at the Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Professor Walter Willett from Harvard University, Professor Rod Wing from the University of Arizona, along with Professor Xiong Lizhong, Professor Yu Sibin, Professor Chen Hao, Professor Li Yibo, and Professor Ouyang Yidan from the rice team at HZAU, unveiled a forward-looking paper titled "Developing Green Nutritious Super Rice for a Healthy Anthropocene" in the Science Bulletin on April 11.

This publication introduces several novel propositions concerning rice breeding and the rice industry.

Building upon almost two decades of practical experience with Green Super Rice, the paper advocates for the cultivation of green nutritious super rice. This paradigm shift aims to disrupt the age-old tradition of polished rice as the primary staple, replacing it with a healthier alternative.

Colored rice, particularly whole grain black rice, stands out for its rich array of essential nutrients, offering a holistic and abundant source of nourishment crucial for human health.

Colored rice, particularly whole grain black rice, stands out for its rich array of essential nutrients, offering a holistic and abundant source of nourishment crucial for human health. [Photo/news.hzau.edu.cn]

Addressing prevalent challenges associated with black rice, including cooking complexities and suboptimal palatability, the HZAU breeding team has bred a novel variety of whole grain black rice named Huamoxiang No 3. This cultivar not only tastes good when cooked but also boasts a rich and balanced nutritional profile, marking a potentially significant breakthrough in enhancing human health and well-being.