A Haryana-based rice exporter today claimed he has developed a new technology for parboiling of rice which results in less usage of water, brings down the cost for heating, steaming, water treatment and save underground water table.
A new technology ‘Novel Process’ has been developed for parboiling rice process under which significantly lesser
amount of water, heat energy, steam and fuel are spent and will lead to saving of huge some of money,” Chaman Lal Setia Export, Director, Vijay Setia who invented the technology told reporters here today.
Setia claimed that he had already filed a patent for this technology with the Centre while Indian Agricultural Research Institute and and National Dairy Research Institute had also validated this technology.
Parboiling process involves soaking, steaming and drying of paddy.
Explaining about the technology, Setia said there will be 80 per cent saving in use of water for parboiling of 1,000 kg of paddy, besides saving of 90 paise per litre in the cost of heating process.
In conventional parboiling process for handling 1,000 kg of paddy, about 1.25 to 1.30 lakh kilo litres of water is
required. But with the use of this system, water will be retained after filtration and it will be reused for next lot
of paddy for parboiling. It will save 80 per cent of water,” he said.
He added that because of less consumption of water, there will be less stress on underground water table and hence
protect the water resources in Punjab and Haryana where water table has gone down considerably.
There will be a saving of Rs 1 for pumping out 1 kl of water,” he said.
He further claimed that with this technology, there would be no requirement of Effluent Treatment Plant at the site
because there would not be any need to treat water during parboiling.
Setia, who is a former President of All India Rice Exporters Association, said experts from New Zealand,Netherlands and Pakistan appreciated this invention.
Setia said to use this technology for parboiling, the total outlay could be between Rs 5-10 lakh.
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