Baldo rice, long A grain

Baldo rice is an Italian variety belonging to the long A grain category, obtained from the crossing of long-grain types with good cooking stability. The kernels are large and elongated, with an approximately elliptical cross-section and a white, smooth, regular surface after milling. The amylose content is generally high, a factor that contributes to the good stability of the grain during cooking.

From a technological point of view, Baldo rice shows excellent cooking performance: it absorbs water progressively, keeps the grains intact and relatively separate, and releases enough starch to form a moderate surface creaminess. This combination of internal stability and external starchy film makes it suitable for preparations requiring a balance between grain structure and the ability to bind sauces or seasonings.

The relatively large grain size and internal structure make Baldo rice suitable for dishes where a substantial starchy base is required, such as everyday first courses, one-dish meals, some types of risottos, baked dishes and recipes in which the rice must maintain shape and volume while integrating with sauces and solid ingredients. The sensory profile is neutral, with mild aroma and uniform colour, allowing pairing with seasonings of varying intensity, both vegetable- and animal-based.

Botanical classification
Common name: Baldo rice (Long A)
Clade: Angiosperms
Order: Poales
Family: Poaceae
Genus: Oryza
Species: Oryza sativa L.

Cultivation and growth conditions

Climate
Baldo rice is an Italian Long A cultivar known for good field yield and excellent cooking stability. It is suited to warm–temperate rice-growing areas, with hot summers and abundant water availability during the crop cycle. It requires a growing season free from frost, with high temperatures during germination, tillering, stem elongation and anthesis. The variety is sensitive to low temperatures, especially in the early stages and during flowering, which can reduce grain set and yield.

Exposure
Like other paddy rice types, Baldo requires full sun to ensure adequate photosynthetic activity and the development of well-structured panicles. Prolonged shading slows crop development, reduces heading and lowers productivity.

Soil
Baldo rice is grown on flat soils suitable for flooding, preferably clay or clay–loam soils with good water-holding capacity and adequate organic matter levels. Very sandy, highly permeable soils are not recommended, as they do not allow a stable water layer to be maintained. Optimal pH ranges from slightly acidic to neutral or mildly alkaline.

Irrigation
The crop is usually managed under controlled flooding, maintaining a continuous water layer over the soil for most of the vegetative cycle. Proper management of water levels in the different stages (pre-emergence, tillering, stem elongation, ripening) is essential to:

• control typical paddy weeds;

• reduce water stress;

• promote uniform crop development.

Sudden changes in water level or unplanned dry periods can compromise yield and technological quality of the grain.

Temperature
Optimal temperatures for germination are above 12–13 °C, while for vegetative growth and flowering ideal values lie between 20 and 30 °C. Cold episodes during anthesis reduce fertilization and grain set; conversely, periods of excessive heat combined with strong radiation and dry winds can cause grain scorching and quality defects (breakage, chalkiness).

Fertilization
Baldo rice requires balanced fertilization with nitrogen (N), phosphorus (P) and potassium (K):

• Nitrogen, applied in split doses (pre-flooding and topdressings), promotes proper tillering without excessively increasing lodging risk;

• Phosphorus supports early development of the root system and crop establishment;

• Potassium contributes to lodging resistance and important grain quality parameters (texture, cooking stability).

Excess nitrogen increases the risk of fungal diseases (e.g. blast), favours lodging and reduces yield stability.

Crop care
Main agronomic practices include:

• weed management through crop rotation, possible false sowing, mechanical methods and/or selective chemical treatments;

• accurate land levelling to ensure uniform flooding;

• careful management of water levels to limit unwanted aquatic weeds and reduce crop stress;

• monitoring of diseases (especially blast) and pests, applying integrated pest management strategies;

• selection of an appropriate sowing density to limit internal competition and lodging risk.

Good air circulation within the canopy helps maintain crop health and supports proper panicle development.

Harvesting
Harvest takes place when grain ripening is uniform and grain moisture is suitable for mechanized combining. Excessive delay favours lodging, shattering and quality loss. After harvest, grain is dried to a moisture content suitable for safe storage and subsequent processing.

Propagation
The Baldo cultivar is propagated using certified seed, produced in varietal seed multiplication lots to ensure genetic purity, uniform Long A grain and stable technological and culinary characteristics. On farm, paddy sowing (broadcast or in rows, on dry soil or under water) is carried out by adjusting the seed rate according to target plant density, soil fertility and the agronomic technique adopted.

Indicative nutritional values per 100 g (raw product)
(Average values, in line with typical white long-grain rice.)

• Energy: 335–360 kcal

• Protein: 6.5–8.0 g

• Total fat: 0.6–1.2 g

  • SFA (Saturated Fatty Acids): very low share

  • MUFA and PUFA: minor fractions

• Available carbohydrates: 76–80 g

  • Starch: main component

• Total fibre: 0.5–1.2 g

• Minerals: phosphorus, potassium, magnesium in modest amounts

• B-group vitamins: B1, B3, B6 in trace amounts

• Residual moisture: 11–14 %

Key constituents

• Starch (amylose + amylopectin; in Baldo, amylose is generally relatively high)

• Proteins (mainly prolamins and glutelins)

• Residual fibre (cellulose and hemicelluloses, reduced by polishing)

• Trace lipids (triglycerides, phospholipids)

• Minerals: P, K, Mg at levels typical of white rice

• Vitamins: B-group at lower levels than in brown rice

Production process

1. Cultivation and harvesting

   • Sowing in paddy fields, water and nutrient management; mechanical harvesting of mature grain.

2. Drying

   • Drying to moisture levels suitable for storage (around 13–14%).

3. Dehusking

   • Removal of the husk to obtain “brown” or “cargo” rice.

4. Polishing and whitening

   • Progressive abrasion of bran layers to reach the degree of whiteness required by commercial standards.

5. Cleaning and sorting

   • Removal of broken kernels, impurities and defects by mechanical and optical sorters.

6. Packaging

   • In barrier or otherwise suitable packs, in a dry environment, with sealed closure.

Physical properties

• Grain type: long grain A, relatively large kernels

• Shape: elongated, slightly broad, regular

• Colour: white, polished; degree of brightness depends on polishing level

• Density: high, typical of semi-fine rices

• Water absorption: medium to high

• Starch gelatinisation: progressive, with good kernel stability

Sensory and technological properties

• Cooking stability: good, with kernels that remain compact and well formed

• Stickiness: limited; thanks to the amylose content, grains tend to remain well separated if properly cooked

• Texture: firm, not overly soft, suitable for controlled “mantecatura” (finishing with fats/cheese)

• Flavour: neutral, delicate, with light floury notes

• Cooking time: typically 15–18 minutes in boiling or absorption, depending on water ratio, equipment and batch

Food uses

• Dishes with dry or semi-separated grains

• Mid- to high-range rice salads

• Baked dishes and timbales

• Certain types of risotto where a large, well-defined kernel and good stability are required

• Main dishes with vegetables, meat, fish or legumes, where rice acts as a structural base

Nutrition and health
Baldo rice, long grain A has a nutritional profile typical of polished white rices:

• Complex carbohydrates as the main energy source

• Moderate protein content, with biological value lower than animal proteins

• Very low fat content, with a small amount of SFA and a relatively higher share of unsaturated fats

Compared with brown rice, fibre and micronutrient levels are lower because most outer layers have been removed. From a glycaemic standpoint, the amylose content and kernel structure may support a somewhat more gradual response compared with varieties very rich in amylopectin, while Baldo still remains a high-carbohydrate food. Combining it with vegetables, proteins and high-quality fats helps modulate overall glycaemic impact.

Portion note
For an adult, a typical standard portion is 70–80 g of raw rice, to be adjusted according to energy needs, meal context and physical activity level.

Allergens and intolerances

• Naturally gluten free.

• Possible cross-contamination with gluten-containing cereals in shared processing facilities.

• Rice-specific allergy is rare; if present, Baldo rice is not suitable.

• Any presence or possible contamination with other regulated allergens (“may contain…”) must be indicated on the label.

Storage and shelf-life

• Store in a cool, dry place, away from direct light and heat sources.

• Avoid humid environments, which favour mould growth and storage insects.

• Typical shelf-life: 18–24 months from packaging date, if stored correctly.

• After opening, reseal the pack carefully or transfer to an airtight container.

Safety and regulatory aspects

• Subject to legal limits for chemical contaminants (heavy metals, pesticide residues, etc.), mycotoxins and foreign bodies.

• Food safety and hygiene management systems such as GMP/HACCP must be applied in all stages (cultivation, processing, packaging).

• Traceability is mandatory throughout the supply chain, from primary production to distribution.

Labelling
A commercial Baldo rice label typically includes:

• Sales name (e.g. “Baldo rice, long grain A”)

• Country of cultivation and/or processing, where required

• Lot number and minimum durability date

• Nutrition declaration per 100 g (and optionally per portion)

• Storage conditions

• Basic cooking instructions

• Any “gluten-free” indication only if legal requirements are fulfilled

• Any nutrition or health claims in line with applicable regulations

Troubleshooting

Possible defects

• Over-soft or broken grains

  • Cooking time exceeding the recommended range

  • Excess water ratio

• Slight stickiness

  • No or insufficient rinsing (if desired) to remove surface starch

  • Excess agitation during cooking

• Presence of broken grains

  • Suboptimal sorting or excessive mechanical stress during processing

Preventive measures

• Respect recommended cooking times and water-to-rice ratios.

• Perform gentle rinsing if a lower level of surface starch is desired.

• Use homogeneous lots to ensure consistent cooking, especially in industrial or catering applications.

Sustainability and supply chain

• Baldo rice is mainly grown in Italian rice-growing areas (especially the Po Valley), within conventional, integrated or organic systems depending on the producer.

• Key environmental aspects include:

  • irrigation and paddy water management

  • use of fertilisers and plant protection products

  • management of wastewater and field residues (monitoring indicators such as BOD/COD)

• More sustainable practices include:

  • optimisation of irrigation volumes and water-saving techniques

  • crop rotation to improve soil fertility and reduce weed and disease pressure

  • reduction and rationalisation of chemical inputs

  • participation in certification schemes (organic, quality and voluntary sustainability programmes)

Main INCI functions (cosmetics)
Derivatives of Baldo rice (rice starch, flours/micronised powders, extracts) are functionally equivalent to those from other rice varieties and can provide the following INCI functions:

• Absorbent (in powders, sebum-absorbing products, dry shampoos, cosmetic talcs)

• Opacifying agent (reducing shine in make-up and skincare products)

• Skin conditioning agent, improving smoothness and “silky” feel

• Viscosity controlling agent in certain aqueous or emulsion systems

Conclusion
Baldo rice, long grain A is a variety suited to preparations that require large, well-formed grains with good cooking stability, low stickiness and a neutral flavour. Its nutritional profile is that of a starch-based polished rice: a source of complex carbohydrates with moderate protein, very low fat and low SFA. Its technological performance and versatility (salads, main dishes, timbales, selected risotti) support its widespread use in home cooking, food service and food processing.

Mini-glossary

• SFA: Saturated Fatty Acids. When consumed in excess, they are associated with increased cardiovascular risk; in rice, their share is very small compared with carbohydrates.

• MUFA: MonoUnsaturated Fatty Acids, generally considered favourable for lipid profile when included in a balanced diet.

• PUFA: PolyUnsaturated Fatty Acids, which can contribute to improved lipid profile and anti-inflammatory effects when consumed in adequate amounts.

• GMP/HACCP: Good Manufacturing Practices / Hazard Analysis and Critical Control Points. Systems for managing quality, hygiene and safety in food chains.

• BOD/COD: Biochemical Oxygen Demand / Chemical Oxygen Demand. Parameters used to assess the biodegradable and chemically oxidisable organic load of wastewater and to estimate the environmental impact of industrial effluents.

Studies

In general, rice contains more than 100 bioactive substances mainly in its bran layer including phytic acid, isovitexin, gamma-oryzanol, phytosterols, octacosanol, squalene, gamma-aminobutyric acid, tocopherol and derived from tocotrienol (1), antioxidants.

It does not contain beta carotene (provitamin A) and has a very low iron and zinc content (2).

In rice bran there are bioactive phytochemicals that exert protective actions against cancer that involve the metabolism of the host and the intestinal microbiome. A diet based on rice bran has shown positive effects in reducing the risk of colon cancer (3).

Rice studies

Allergies: Be careful, rice contains a certain amount of lactose.

The most common types of rice used are :

• Arborio : large grains,  the most common in Italy
• Ribe : elongated grains.
• Thaibonnet : medium, elongated and fine grains
• Rome : large grains
• Basmati : thin and elongated grains. Grown in Pakistan and India
• Carnaroli : large grains
• Vialone nano : large, round grains
• Original or Balilla : small round grains
• Jasmine : fine grains of Asian origin
• Red : red, small and narrow grains
• Wild : Zizania palustris
• Baldo : large, shiny grains
• Ganges : from India
• Footboard : releases a lot of starch
• Venus : from China and the Po Valley
• Patna : from Thailand. Long and narrow grains
• Sant'Andrea : Thick and long grains. Releases a lot of starch

Rice viruses and pests: Pseudomonas aeruginosa, Rice yellow mottle virus, Magnaporthe oryzae , Rice Tungro Bacilliform Virus , Lissorhoptrus oryzophilus Kuschel, Oebalus pugnax, Xanthomonas oryzae

References____________________________________________________________________

(1)  Bidlack W. Phytochemicals as bioacive agents. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc; 1999. pp. 25–36.

(2) Singh SP, Gruissem W, Bhullar NK.   Single genetic locus improvement of iron, zinc and β-carotene content in rice grains.    Sci Rep. 2017 Jul 31;7(1):6883. doi: 10.1038/s41598-017-07198-5.

Abstract. Nearly half of the world's population obtains its daily calories from rice grains, which lack or have insufficient levels of essential micronutrients. The deficiency of micronutrients vital for normal growth is a global health problem, and iron, zinc and vitamin A deficiencies are the most prevalent ones. We developed rice lines expressing Arabidopsis NICOTIANAMINE SYNTHASE 1 (AtNAS1), bean FERRITIN (PvFERRITIN), bacterial CAROTENE DESATURASE (CRTI) and maize PHYTOENE SYNTHASE (ZmPSY) in a single genetic locus in order to increase iron, zinc and β-carotene content in the rice endosperm. NAS catalyzes the synthesis of nicotianamine (NA), which is a precursor of deoxymugeneic acid (DMA) iron and zinc chelators, and also chelate iron and zinc for long distance transport. FERRITIN provides efficient storage of up to 4500 iron ions. PSY catalyzes the conversion of GGDP to phytoene, and CRTI performs the function of desaturases required for the synthesis of β-carotene from phytoene. All transgenic rice lines have significantly increased β-carotene, iron, and zinc content in the polished rice grains. Our results establish a proof-of-concept for multi-nutrient enrichment of rice grains from a single genetic locus, thus offering a sustainable and effective approach to address different micronutrient deficiencies at once.

(3) Zarei I, Oppel RC, Borresen EC, Brown RJ, Ryan EP. Modulation of plasma and urine metabolome in colorectal cancer survivors consuming rice bran.  Integr Food Nutr Metab. 2019 May;6(3). doi: 10.15761/IFNM.1000252.

Abstract. Rice bran has bioactive phytochemicals with cancer protective actions that involve metabolism by the host and the gut microbiome. Globally, colorectal cancer (CRC) is the third leading cause of cancer-related death and the increased incidence is largely attributed to poor dietary patterns, including low daily fiber intake. A dietary intervention trial was performed to investigate the impact of rice bran consumption on the plasma and urine metabolome of CRC survivors. Nineteen CRC survivors participated in a randomized-controlled trial that included consumption of heat-stabilized rice bran (30 g/day) or a control diet without rice bran for 4 weeks. A fasting plasma and first void of the morning urine sample were analyzed by non-targeted metabolomics using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). After 4 weeks of either rice bran or control diets, 12 plasma and 16 urine metabolites were significantly different between the groups (p≤0.05). Rice bran intake increased relative abundance of plasma mannose (1.373-fold) and beta-citrylglutamate (BCG) (1.593-fold), as well as increased urine N-formylphenylalanine (2.191-fold) and dehydroisoandrosterone sulfate (DHEA-S) (4.488-fold). Diet affected metabolites, such as benzoate, mannose, eicosapentaenoate (20:5n3) (EPA), and N-formylphenylalanine have been previously reported for cancer protection and were identified from the rice bran food metabolome. Nutritional metabolome changes following increased consumption of whole grains such as rice bran warrants continued investigation for colon cancer control and prevention attributes as dietary biomarkers for positive effects are needed to reduce high risk for colorectal cancer recurrence.

Brown DG, Borresen EC, Brown RJ, Ryan EP. Heat-stabilised rice bran consumption by colorectal cancer survivors modulates stool metabolite profiles and metabolic networks: a randomised controlled trial. Br J Nutr. 2017 May;117(9):1244-1256. doi: 10.1017/S0007114517001106. 

Abstract. Rice bran (RB) consumption has been shown to reduce colorectal cancer (CRC) growth in mice and modify the human stool microbiome. Changes in host and microbial metabolism induced by RB consumption was hypothesised to modulate the stool metabolite profile in favour of promoting gut health and inhibiting CRC growth. The objective was to integrate gut microbial metabolite profiles and identify metabolic pathway networks for CRC chemoprevention using non-targeted metabolomics. In all, nineteen CRC survivors participated in a parallel randomised controlled dietary intervention trial that included daily consumption of study-provided foods with heat-stabilised RB (30 g/d) or no additional ingredient (control). Stool samples were collected at baseline and 4 weeks and analysed using GC-MS and ultra-performance liquid chromatography-MS. Stool metabolomics revealed 93 significantly different metabolites in individuals consuming RB. A 264-fold increase in β-hydroxyisovaleroylcarnitine and 18-fold increase in β-hydroxyisovalerate exemplified changes in leucine, isoleucine and valine metabolism in the RB group. A total of thirty-nine stool metabolites were significantly different between RB and control groups, including increased hesperidin (28-fold) and narirutin (14-fold). Metabolic pathways impacted in the RB group over time included advanced glycation end products, steroids and bile acids. Fatty acid, leucine/valine and vitamin B6 metabolic pathways were increased in RB compared with control. There were 453 metabolites identified in the RB food metabolome, thirty-nine of which were identified in stool from RB consumers. RB consumption favourably modulated the stool metabolome of CRC survivors and these findings suggest the need for continued dietary CRC chemoprevention efforts.

Beyer P, Al-Babili S, Ye X, Lucca P, Schaub P, Welsch R, Potrykus I. Golden Rice: introducing the beta-carotene biosynthesis pathway into rice endosperm by genetic engineering to defeat vitamin A deficiency. J Nutr. 2002 Mar;132(3):506S-510S. doi: 10.1093/jn/132.3.506S. 

 Abstract. To obtain a functioning provitamin A (beta-carotene) biosynthetic pathway in rice endosperm, we introduced in a single, combined transformation effort the cDNA coding for phytoene synthase (psy) and lycopene beta-cyclase (beta-lcy) both from Narcissus pseudonarcissus and both under the control of the endosperm-specific glutelin promoter together with a bacterial phytoene desaturase (crtI, from Erwinia uredovora under constitutive 35S promoter control). This combination covers the requirements for beta-carotene synthesis and, as hoped, yellow beta-carotene-bearing rice endosperm was obtained in the T(0)-generation. Additional experiments revealed that the presence of beta-lcy was not necessary, because psy and crtI alone were able to drive beta-carotene synthesis as well as the formation of further downstream xanthophylls. Plausible explanations for this finding are that these downstream enzymes are constitutively expressed in rice endosperm or are induced by the transformation, e.g., by enzymatically formed products. Results using N. pseudonarcissus as a model system led to the development of a hypothesis, our present working model, that trans-lycopene or a trans-lycopene derivative acts as an inductor in a kind of feedback mechanism stimulating endogenous carotenogenic genes. Various institutional arrangements for disseminating Golden Rice to research institutes in developing countries also are discussed.