Rice RAPAN

Rice variety Rapan (Oryza sativa L.) is a medium-maturing variety with a semi-rounded grain belonging to the italica type. It is characterized by high resistance to shattering and lodging, which ensures stability in the quality of crushed grain and grain. The mass of 1000 grains ranges from 26 to 30 grams, and the average growing season lasts 112-116 days. The variety is recommended for cultivation in the North Caucasus and Lower Volga regions, as well as in the South-Mountain zone of Krasnodar Krai and the Republic of Kalmykia, where it shows high yields - the average is about 77.9-88.1 c/ha, and the maximum reaches 110.4 c/ha.

Rapan is distinguished by high resistance to rice leaf nematode and is moderately resistant to pyricularia, making it a reliable choice for intensive cultivation technologies. The potential yield of the variety reaches 11-12 tons per hectare, confirming its effectiveness in agricultural production. Thanks to these characteristics, the variety is widely used in agriculture to produce high-quality rice.

The culinary properties of Rapan rice allow it to be used to prepare a variety of dishes. It is excellent for pilaf, loose sides, salads, vegetable stews, soups, as well as stuffed poultry, fish, and squid. The technological indicators of the variety are good, which ensures the convenience and quality of grain processing during food preparation.