I was on the ThaiVisa "Thai food" forum and the thread was discussing the consumption of rice so I had some questions regarding rice production. In SEA, white rice is king.
I googled my questions but could not find an answer,
so folks,
Is it more expensive to produce white rice?
If No,
don't bother to read the rest but
If Yes,
why are most rice producing countries still producing the more expensive white stuff?
Is there a hidden economic incentive for manufacturers?
Are all the separated parts more profitable than the whole (grain)?
If brown rice was cheaper, would folks (especially 3rd world) buy it?
Is brown rice less versatile than white rice?
Is it just habit?
How long had rice been polished to a squeaky clean white color?
Just curious.
MJ
I googled my questions but could not find an answer,
so folks,
Is it more expensive to produce white rice?
If No,
don't bother to read the rest but
If Yes,
why are most rice producing countries still producing the more expensive white stuff?
Is there a hidden economic incentive for manufacturers?
Are all the separated parts more profitable than the whole (grain)?
If brown rice was cheaper, would folks (especially 3rd world) buy it?
Is brown rice less versatile than white rice?
Is it just habit?
How long had rice been polished to a squeaky clean white color?
Just curious.
MJ