China‘s Rice Taste and Quality Soar Over the Past Decade
过去十年中国大米口感与品质显著提升
Chinese researchers have discovered significant improvements in rice taste and quality since 2009. The China National Rice Research Institute reports that measures like genetic enhancement and better environmental monitoring have boosted the taste score of Chinese rice from 74.9 in 2009 to 80.3 in 2022. These advancements occurred alongside increased production efficiency, proving that higher yields can coexist with better quality. Notably, the taste of indica rice, traditionally inferior to japonica, has improved to rival its counterpart. The shift reflects a growing focus on quality as China moves beyond basic food security.
中国研究人员发现，自2009年以来，中国大米的口感与品质有了显著提升。据中国水稻研究所报告，通过基因改良和种植环境的优化，大米的口感评分从2009年的74.9分提高到2022年的80.3分。这一进步与稻米生产效率的提升同步，证明产量增长与品质提升可以并行。不仅如此，传统上口感较逊色的籼稻，如今通过改良，其口感已可媲美粳稻。这一转变表明，随着中国迈过基本粮食安全阶段，人们对品质的关注日益增加。
