Africa Rice, a pan-African rice research organization, has developed an improved rice parboiling technology that improves its nutritional value and flavour. This technology is called GEM, which stands for Grain Quality Enhancer, Energy-efficient and durable Material. Parboiled rice is a better source of fibre, protein, calcium, potassium, and vitamin B6 than ordinary white rice and has a better glycaemic index. Rice is the main source of energy in West Africa and the third biggest source for Sub-Saharan Africa. This makes it a strategic foodstuff for the continent’s food security.
Source : CommodAfricaj