Duragan
Rice
Director of Trakya Agricultural Research InstituteUser rating
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A stable round-grain variety designed for organic farming, known for high stickiness and delicate aroma.
Description
Why «Duragan» is a Benchmark for Organic Farming
The «Duragan» rice variety, developed by Trakya Tarimsal Arastirma Enstitusu Mudur, is a go-to choice for those operating in the organic agriculture sector. The expertise of the Turkish breeders (Recep Kaya, Necmi Beser, Halil Surek) resulted in a variety that maintains field stability without the need for synthetic growth stimulants, which is critical for maintaining organic certification.
Agronomic and Culinary Value
As a grower, observing the crop cycle reveals how consistent this variety performs. For the processor and the consumer, the true value lies in the grain properties:
- Grain Type: A classic round-grain rice with excellent milling characteristics.
- Cooking Profile: High stickiness after cooking makes it the gold standard for risotto, sushi, or creamy porridges.
- Composition: 18-20% starch content, providing the desired creamy texture without chemical additives.
- Applications: The variety is widely sought after for infant nutrition due to its purity, digestibility, and mild, pleasant aroma.
From an operational standpoint, «Duragan» is easy to handle. It is durable during the milling process, resulting in minimal grain breakage and higher yield of high-quality finished product. Integrating this variety into your crop rotation is a solid strategy if your business goal is to penetrate the premium organic market with a reliable, high-demand product.
Specifications hover over for a hint about the specification
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Kernel Type
Kernel Type
Dent corn (Zea mays indentata) — Large, elongated, flat kernels. The endosperm is horny on the sides of the kernel, mealy in the center and at the top. A depression forms at the top of the kernel upon ripening. Dent corn is the most widely cultivated group among others. Plants ty... |
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| Assignment | |
| Starch content, % | 18-20 |
| Taste after cooking | |
| Stickiness after boiling | |
| Variety Characteristics | |
| Catalog | Catalog → Rice |
| Manufacturer | Director of Trakya Agricultural Research Institute |
| Originator | Director of Trakya Agricultural Research Institute |
| Originator | Trakya Tarimsal Arastirma Enstitüsü Müdürlügü |
| Originator | Trakya Agricultural Research Institute (TR) |
| Originator | Recep Kaya, Necmi Beser, Halil Surek |
| Country | Republic of Türkiye |
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