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Effect of Insecticide and Nitrogen on Grain Cooking and Eating Quality

Dr. N. Q. Kamal
CSO and Head
Entomology Division, BRRI, Gazipur-1701

Nadira Afsana
Scientific Officer
Entomology Division, BRRI, Gazipur-1701

Abstract/ Executive Summary:

Four combinations of insecticide and urea application were tested in farmers field of Rangpur and Comilla district during 2003-2004. Discussions among farmers at the village level led to a debate on whether changing insecticide and nitrogen applications would affect the cooking and eating quality of the grain. In response, NGO gender specialists, BRRI scientist and nutritionists worked with villagers to devise a test of rice cooking and eating quality from each of the 4 treatments in each of the villages. Grains were harvested from each treatment village. Grain was separated by treatment throughout harvesting, threshing, drying, and milling. A portion of the milled rice from each treatment plot was cooked. The cooked and uncooked milled rice of each treatment was evaluated by 12 farm women per village for appearance, tenderness, and taste in double blind studies. In each of these categories the women scored the rice as: 1 for poor, 3 for fair, 5 for good and 7 for excellent. In a double blind study, the village women could not detect any differences in the quality of grain from insecticide-treated and untreated fields.

Keywords: Effect, Insecticide, Nitrogen and Eating quality

Location: Rangpur and Comilla

Start Date: 01-07-2003

End Date: 30-06-2004

Program Area: Pest Management

Commodity: Insecticide

Objectives:

To know the effect of insecticide and nitrogen on the cooking and eating quality of rice

Methodology:

Four combinations of insecticide and urea application were tested in farmers field of Rangpur and comilla district during 2003-2004. The treatments were- • Insecticide + farmer’s normal fertilizer practice • No insecticide + farmer’s normal fertilizer practice • Insecticide + Leaf Colour Chart (LCC) for urea management • No insecticide + LCC for urea management. Discussions among farmers at the village level led to a debate on whether changing insecticide and nitrogen applications would affect the cooking and eating quality of the grain. In response, NGO gender specialists, BRRI scientist and nutritionists worked with villagers to devise a test of rice cooking and eating quality from each of the 4 treatments in each of the villages. The tests were designed in consultation with village women, who ultimately conducted the tests. BR11, a popular modern high yielding rice variety was grown in two villages (Ghilatali and Jorameher) of Comilla district and three villages (Aladipara, Sullipara and Nagarjitpara) in Rangpur district in farmers’ fields divided into the 4 treatments. In addition, “insecticide vs. no-insecticide” trials were conducted in farmers’ BR1l fields in each village. In each village we harvested the grain from each treatment of a 4-treatment field and a 2-treatment field. Grain was separated by treatment throughout harvesting, threshing, drying, and milling. A portion of the milled rice from each treatment plot was cooked. The cooked and uncooked milled rice of each treatment was evaluated by 12 farm women per village for appearance, tenderness, and taste in double blind studies. In each of these categories the women scored the rice as: 1 for poor, 3 for fair, 5 for good and 7 for excellent. The test was repeated in each village, so that each of the evaluation categories had 24 observations per village. The distribution of the rankings was analysed by the Friedman nonparametric two-way analysis of variance. The Friedman statistic generates a P value which answers this question: If the different treatments really are identical, what is the chance that random sampling would result in sums of ranks as far apart as observed in this experiment.

Source of Information: Proceedings of the BRRI Annual Internal Review for 2003-2004

Article Link (Online Journal):

Funding Source:

1. World Bank

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The P values for each evaluation in each village were 0.86 to 0.99. For P values greater than 0.05 we reject the hypothesis that participants could distinguish between treatment groups. All P values were greater than 0.8, indicating that there were no differences between the treatments in terms of appearance, tenderness, or taste.

Knowledge Management: Report/Proceedings