Just like wine, rice is consumed my millions. But unlike wine - although some might argue this - rice is a staple. It feeds over half the world.

We hear about wine tasters. But not rice tasters.

Dr. Rochie Cuevas of the IRRI Grain Quality & Nutrition Center (GQNC) wants to change that. She firmly believes that a bridge can and should be built between the biochemical characteristics of rice and what we smell and taste and savor when we eat rice.

Rochie is a dynamo. And worth listening to. It's fun trying to keep up with her as she bounces from the laboratory, to the grocery aisle, to a room full of rice tasters, and even to a garden table that holds two things: a bottle of wine and a bowl or rice ...

Related Article:

http://irri.org/index.php?option=com_k2&view=item&id=12609:in-search-of-the-perfect-grain&lang=en

Related Video:

http://www.youtube.com/watch?v=K-z-YphZYSM&feature=c4-overview&list=UUxs-9zQb56L4ZJictrbCojQ

Related Images:

http://www.flickr.com/search/?w=86712369@N00&q=grain%20quality