Aromatic Basmati rice, also known as 'the scented pearl' by its connoisseurs, has been grown in a specific geo-climatic region of India and Pakistan for centuries. It is appreciated by consumers in more than 100 countries around the globe. Due to its specific aroma and grain quality traits, Basmati rice also fetches a much higher price in the international market compared to other non-aromatic rices, benefiting its producer farmers and also traders. Timely information on Basmati rice acreage and production is a necessity for planners, policy makers, and traders alike. Satellite remote sensing and other geoinformatics tools and techniques are presently being used in Basmati rice area estimation and production forecast. Unfortunately, there is no publication available that deals with the various aspects of Basmati rice, including its cultivation practices, area mapping, monitoring crop growth, and forecasting production. The present book may be the first of its kind, which deals not only with the above aspects of aromatic Basmati rice, but also the global trade and issues arising from climate change and its likely impact on future production.
Specifically, the book covers:
o Basmati rice- Historical and cultural perspective
o Varieties and cultivation practices
o Science of rice aroma
o Environmental factors influencing Basmati aroma and grain quality
o Remote sensing in the Basmati area mapping
o Yield prediction using machine learning techniques
o Hyperspectral data analysis in Basmati discrimination
o Traditional methods of area and yield estimation
o Global trade in Basmati rice
o Influence of climate change on Basmati rice production
In essence, the book covers both agronomical and geo-spatial technological aspects involved in aromatic basmati rice cultivation, mapping, and monitoring. It is hoped that the book will be useful for the researchers, geospatial technologists, agronomists, environmentalists, farmers, traders, consumers, and all those interested in this wonderful grain gifted to us by Mother Nature.
