Kebs moves to save fragrant pishori rice

Stakeholders in the rice industry are fast-tracking an initiative aimed at preserving the quality and integrity of the country’s premier basmati rice variety also known as Pishori.

Due to poor regulation, unscrupulous traders are accused of adulterating the fragrant variety with other breeds, denying local producers the opportunity to enjoy high prices locally and internationally.

Kenya Bureau of Standards (Kebs) has partnered with local universities and international research institutions to develop innovative solutions, including advanced sensor technologies and blockchain-based traceability systems, to preserve the quality and integrity of the grain.

Bernard Njiraini, Kebs Managing director said that co-operation among farmers, suppliers, researchers and government agencies will surmount the threat.

“This collaborative effort is a testament to the unwavering dedication of all parties, including the Kebs, to secure the future of Kenya’s Basmati rice industry,” Njirani in a statement. Anthony Waweru, a manager with Mwea Rice Multipurpose Society agreed that mixing of basmati rice with other varieties is rampant with traders, especially outside Mwea area.

Pure pishori

“Because consumers do not know the actual aroma of basmati they are cheated by traders to buy rice which is not pure basmati. A kilogramme of pure pishori currently stands at Sh245 in Mwea while the mixed variety cost between 150 and Sh200 in urban centres in the country.

In estates and urban centres in various counties, consumers have been cheated on buying adulterated rice as Basmati.

In Kenya, Basmati rice is preferred by consumers because of its aroma and good cooking qualities but production is low. Kenya imports rice from Pakistan, India and Egypt to feed the increasing population. During a recent Kebs-hosted workshop for rice stakeholders Joshua Njiru acting Head of Research and Development at Kebs, called for an impassioned and unified effort to tackle this challenge.

“United, we have the power to preserve the essence of our precious Basmati rice and ensure a prosperous future for our farmers and our nation,” he said.

“These cutting-edge approaches will empower consumers to verify the authenticity and quality of the Basmati rice they purchase, fostering trust and driving demand for genuine, unadulterated Basmati rice,” Njiru added.

Dr Evans Nyaboga, Senior Lecturer in the Department of Biochemistry at the University of Nairobi, highlighted the crucial role advanced scientific techniques play in tackling rice adulteration and counterfeiting. He explained that utilising nucleic acid drives is key to ensuring rice varietal authenticity and integrity.

“Rice is the most important grain for human nutrition and caloric intake worldwide, as well as a major staple food in Kenya. In order to prevent adulteration, it’s essential to accurately and quickly determine the rice variety,” Nyaboga added.

“This statement emphasizes the importance of applying cutting-edge scientific methods to safeguard the quality of rice in Kenya and beyond,” he said.

Additionally, Kebs is implementing educational campaigns to raise awareness among farmers and suppliers about the long-term consequences of Basmati rice adulteration.