Rice

Rice is known to be the most widely consumed cereal grain throughout the world. Many regional diets, especially in Asia and the Pacific Islands are centered around rice as a foundation for their dishes. As a delicious bed for any meal, rice is highly versatile and tends to take on the flavors of whatever sauce or base it is exposed to.

Although most people recognize white rice as the most common serving variety, brown and wild rice have enjoyed increasing popularity throughout the last two decades. Brown rice is considered "whole grain", in that only the husk is removed during processing. White rice undergoes even further milling, where much of the bran and the germ are removed, which results in lower fiber and nutrient content, but longer shelf-life.

Rice cultivation is typically highly regional, as it is labor-intensive, and much more common in countries with low labor costs. Furthermore, the need for heavy rainfall makes rice cultivation perfect for the APAC (Asia-Pacific) region.

Rice is typically a 120 day crop, but it can vary based on variety. once harvested, it subsequently sent for processing, which will result in either white or brown rice that will be ready for packaging.

As a commodity, it is available throughout the year, and experiences price fluctuations based on suply and demand. It is sold both domestically in North America, as well as internationally, with a large majority of supply coming from the APAC region.