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Faro 44 Rice Paddy (per kg)


One of the most widely used rice types in Nigeria is Faro 44, commonly known as SIPI. It is renowned for its excellent milling quality and high yields. Long grain can yield more than five tonnes of grain per acre, ensuring optimum output with minimal management.


Faro 44 Rice Paddy Faro 44 Rice Paddy (per kg)


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SKU: faro-44-rice-paddy-per-kg Categories: Tags: , ,
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Faro 44 Rice Paddy

One of the most common rice types recently is Faro 44. Faro 44 rice paddy is one of the most sought-after cultivars available to farmers because it is of superior quality, has much higher productivity, and has a higher production success rate than most local cultivars.

It has a decent malting quality, germination capacity, and a fair amount of starch. Depending on the temperature and soil richness, faro 44 can be grown twice or more per year under irrigation. The production of Faro 44 can range from 7 to 10 tonnes per hectare under optimal circumstances.

It is renowned for its exceptional milling properties, which help produce a better final product during milling. Due to its mild water absorption and rupturing propensity between 60 and 65 degrees Celsius, it has a shallow risk of breaking during processing.

Attributes of FARO 44 Rice Paddy

FARO 44 has distinctive qualities, such as:

Earlier than the usual variety, early maturity.
a rise in output.

It can withstand a wide range of pressures, pests, and illnesses.
Due to its middle height, it can withstand strong winds.
…and so on and so on.

Benefits of Rice

It helps people stay at a healthy weight by stabilizing energy levels, lowering cravings, and maybe promoting weight loss.
Chronic illness is defended against by rice.

It increases energy and replaces glycogen stores after exercise: This is because refined carbs, like white rice, offer an immediate and convenient source of glucose, which is needed to replenish muscle glycogen after exercise.
Rice is easy on the digestive system.
Because it is naturally gluten-free, it is a fantastic option for those who have coeliac disease or gluten sensitivity.


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