1, 2, 5, 10, 25, 50 Kg PP bag, Non Woven bag, Jute bag & Customized Packing
20 to 26 M.Tons depends upon the packing
1. Origin & Production Sona Masoori Rice is primarily grown in the Indian states of Andhra Pradesh, Telangana, and Karnataka. It is a medium-grain rice and is considered to be a hybrid of two rice varieties Sona and Masoori.
2. Characteristics The rice grains are lightweight, aromatic, and are best suited for everyday cooking. Once cooked, the rice becomes fluffy, which makes it perfect for dishes that require the rice to be non-sticky, like biryanis.
3. Nutritional Value Sona Masoori rice is lower in starch content compared to other varieties of rice, making it a healthier option. It is also easier to digest.
4. Usage It is commonly used in dishes such as biryanis, pulavs, and other Indian rice dishes. Due to its light and fluffy nature when cooked, it's a preferred choice for many South Indian dishes.
5. Market While it is widely consumed in South India, Sona Masoori has also found markets abroad due to the Indian diaspora and increasing global interest in Indian cuisines.
6. Processing Like other rice varieties, Sona Masoori rice undergoes milling processes to remove the husk and bran, resulting in white rice. It is also available in a parboiled version, where the rice is partially boiled in the husk before milling.
7. Storage The rice should be stored in a cool, dry place, preferably in a sealed container to prevent it from absorbing moisture or odors from the environment.
8. Comparison with Other Varieties Sona Masoori is often compared to Basmati rice due to its aroma, but the two are distinctly different in terms of grain size, texture, and flavor. Basmati is a long-grain rice and is more aromatic than Sona Masoori.