molecular Profiling and Machine Learning to Verify the Age of Basmati
Basmati rice stands out from other rice varieties through its longer, more separated and fluffier grains. However, further differentiation exists within Basmati rice based on how long they have been aged, resulting in different grades and commercial value.
Aged grades have a longer production period and have higher value, consequently commanding 25-30% higher prices. This creates some potential room for deceit, in the form of passing off rice that has not undergone a lengthy ageing process as aged rice to maximize profits. DNA testing cannot evaluate the extent to which rice has been aged as ageing does not affect the rice on a genetic level. The current way involves enlisting experts to taste test cooked rice, a testing method that is destructive, time-consuming and complicated while being open to human subjectivity.
To address these challenges, ProfilePrint offers an objective way of verifying the degree of ageing in Basmati through molecular profiling and machine learning technology. This is a faster, more cost-effective and non-destructive testing method to discern the age of Basmati rice and its true value to the market.