| Upland rice |
You will get a better price for your rice crop
- If you cut your rice only when it is ripe
- If the rice is well dried and threshed
- If it has been well stored.
Cut the rice when it is ripe.
Wait until the heads are almost entirely yellow.
You can cut the rice more quickly with a sickle.
When you have cut the rice, make sheaves by binding a lot of stems together. There are two ways of drying sheaves well.
Wither: Stack the sheaves so that they lean against each other, standing upright with heads upward, and place one sheaf over the top of the heads, so as to protect the grains from the rain;
Or: Lean the sheaves against a stick supported by two poles.
Either way the rice can dry well.
Leave the rice to dry for three or four days before threshing.
There are three ways of threshing well.
Wither: Put the rice on a hard piece of ground, very clean and without dust, or covered with mats, and beat the heads with a stick;
Or: Beat the rice against a large stone or a tree trunk;
Or Use a small thresher. You can join with a few other farmers and buy a small thresher together. In this way the work can be done better and more quickly.
It is important that the rice grains should be very clean, and not mixed up with earth and little stones. When you have threshed your rice, winnow it to make it quite clean.
For winnowing, use a sieve or else pour the rice from one flat bowl into another.
Rice can be stored either in sacks or in a barn.
The sacks and the barn must be protected
- against damp, which makes the grains rot
- against rats and insects, which eat or spoil the grains.
The barn floor must not touch the ground. This will keep the rice dry.
The barns must be disinfected. Ask the local extension service what disinfectants to use and how to apply them: some disinfectants are poisonous.
Rice can be eaten by the family. Rice can also be sold, either on the market or to companies which resell it afterwards.
Rice is a crop which can pay well.