Chibiy rice is a mid-late variety of Oryza sativa L., recommended for cultivation in the North Caucasus region, particularly in the Republic of Adygea. This variety belongs to the italica group and is characterized by a medium growing season ranging from 110 to 126 days. The plant has medium stem and panicle length, with the main axis of the panicle being significantly curved. The glabrousness of the penultimate leaf blade is weak, and anthocyanin pigmentation in the awns is absent. The grain of threshed rice is medium or long, with the weight of 1000 grains varying from 27 to 34 grams.
The Chibiy variety is distinguished by its high yield: in the North Caucasus region, the average yield is approximately 70 c/ha, which is 6.6 c/ha higher than the standard Atlante variety. The maximum yield recorded in the Krasnodar Territory reached 92 c/ha. The rice is resistant to lodging and shattering, and possesses medium resistance to pyricularia blight. The technological and culinary indicators of the variety are high, making it valuable in terms of quality.
Chibiy is widely used in cooking, especially in Asian cuisine dishes, such as classic pilaf. Due to its low starch content, the rice remains fluffy and is well-suited for preparing various dishes. The variety is available in both bulk and retail packaging, ensuring convenience for various culinary purposes.
