Author(s)

Ester Wickert, Moacir Antonio Schiocchet, José Alberto Noldin, Juliana Vieira Raimondi, Alexander de Andrade, Klaus Konrad Scheuermann, Rubens Marschalek, Gabriela Neves Martins, Eduardo Hickel, Domingos Savio Eberhardt, Ronaldir Knoblauch

Epagri/Itajaí Experimental Station, Florianópolis, Brazil.
UFSC/Plant Genetic Resources Department, Florianópolis, Brazil.

“Specialty rices” is a common name for varieties that present uncommon grains with distinctive features as pericarp color, grain shape and size or aroma. Most of these rices are related to cultural traditions and ceremonies, but some have higher nutritionally value than white rice. Considering that today people are searching for foods that could help to improve and maintain health, specialty rices would also be considered in some way as functional food. As a specific market, the economic values of these grains are also higher than those of white rice. So, the new red rice variety SCS119 Rubi and the new black rice variety SCS120 Onix were developed in order to attend the specific and economically important specialty rices market, and should be consumed as a whole rice grain. Experimental tests performed with these varieties showed that they could be recommended to all rice-producing regions of Santa Catarina State, Brazil.

Oryza sativa, Rice Breeding, Coloured Pericarp, Variety

Wickert, E. , Schiocchet, M. , Noldin, J. , Raimondi, J. , Andrade, A. , Scheuermann, K. , Marschalek, R. , Martins, G. , Hickel, E. , Eberhardt, D. and Knoblauch, R. (2014) Exploring Variability: New Brazilian Varieties SCS119 Rubi and SCS120 Onix for the Specialty Rices Market. Open Journal of Genetics, 4, 157-165. doi: 10.4236/ojgen.2014.42016.