A couple of tons for the foodflavoring market is not going to do much for the 136.000,000 tons of hulls. Butreducing it to 20,000,000 tons of easily packaged biochar is a wonderfulidea. One could even charge the productwith urea to remove all doubt regarding its value in soil remediation.
At a treatment level of aroundtwo tons per acre it becomes possible to thus treat ten million acres with biochar. In ten years we would expect tosee that much land at least to be fully charged with a five to ten percentbiochar load. Since even one suchtreatment is highly beneficial, much more land can be generally treated.
Rice hulls actually lendthemselves to the biochar process since their size is regular with plenty offine structure. Thus a commercial fertilizervendor should take up the task of commercializing this.
'Liquid smoke' from rice shows potential health benefits
by Staff Writers
Liquid smoke flavoring made from hickory and other wood - a mainstay flavoringand anti-bacterial agent for the prepared food industryandhome kitchens - may get a competitor that seems to be packed with antioxidant,antiallergenic and anti-inflammatory substances, according to a new study inACS' Journal of Agricultural and Food Chemistry. It is the first analysis ofliquid smoke produced from rice hulls, the hard, inedible coverings of ricegrains.
Mendel Friedman, Seok Hyun Nam and colleagues explain that wood fromtrees is typically used to produce liquid smoke, added to meat and other foodsfor a smoky taste. But other types of plants can also be burned to make thepopular seasoning. Rice is a prime candidate, with 680 millions tons producedworldwide each year.
Hulls account for 136 million tons of that amount and often go towaste. The researchers wondered rice hulls could be put to good use in a liquidform as a food flavoring,and did the first studies needed to determine if rice hullsmoke is safe enough for food use.
The scientists found that liquid smoke from rice hulls may behealthful. Their tests on laboratory cell cultures found that liquid rice hullsmoke worked as an antioxidant that could help fight off diseases. It alsohelped prevent inflammation, which is associated with many different healthproblems did not trigger an allergic response.
"New food usesof a major agricultural byproduct may benefit the environment, farmers, andconsumers," the report stated. "However, it is necessary todemonstrate that rice hull smoke is safe. The present study was designed tocontribute to this assessment."
The authors acknowledge funding from the Rural DevelopmentAdministration, Republic of Korea
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