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THE RICE

GATHERING - SEEDING

Although it may seem strange but also of impor-
tance is the correct time of harvesting, both for
the milling of the paddy and for its ultimate qual-
ity-including gastronomi cai; a premature harvest
increases the percentage of green (immature)
grains with the resulting decrease in production
and quality.



Centuries of experience will allow the helenic
farmer to carry out the harvest at the best possible
time, this being between the first days of Septem-
ber and the middle of October. Today, combine
harvesters are used to cut the paddy but it was
only thirty or forty years ago that this was done
by hand, as it still is in many Asiatic countries.



The rice is reaped and threshed in the fields and
loaded onto tipper-trucks to be taken to the dry-
ing-sheds; years ago it was taken to the threshing
floor, which resounded to the songs and clamor-
ous activity of the workers, before being laid out
in the sun to dry.



When it is harvested the paddy contains a high
percentage of water, circa 24% of its weight, that
must be reduced to a maximum of 14-14.5% to
ensure its optimum storage in silos. This is
achieved by introducing hot air and it is one of the
most difficult and delicate stages; if .the paddy
dries out too quickly there is the risk that the rice
grains will break during milling.



The farmer's work finishes once the paddy is
stored in the warehouses and silos, both of which
can be either co-operative or privately owned.
Throughout the commercial year (Hellas), from the
1 st of September to the 31 st of August, rice is
sold to industry to be milled before reappearing in
the distribution network. An old but still valid
role in the dialogue between farmer and industry
is played by the broker.

 

THE SOIL PREPERATION
TILLING
FEBRUARY
SOIL TREATING
FEBRUARY
LEVELLING
MARCH
FLOODING
MARCH - APRIL
SEEDING
MARCH - APRIL
DRAINING
END AUGUST
HARVEST
AUGUST - SEPTEMBER
THE SEEDING
   


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