Food Minister Afroza Khanam said research and accurate data on people’s food habits, rice demand, and consumption patterns are needed to formulate effective food policies in the future.

She said research into the use and demand for non-aromatic white rice, commonly known as Atap rice, in different parts of the country would help the government formulate effective plans based on reliable information.

The minister made the remarks as the chief guest at the opening of an inception workshop on the study titled “A Study on the Consumption and Demand for Non-aromatic White Rice (Atap Chal) in Selected Areas of Bangladesh” at the training hall of the Directorate General of Food in Dhaka on Thursday.

The Food Planning and Monitoring Unit (FPMU) organised the workshop.

“Rice is the staple food of the people of Bangladesh. Therefore, we need to collect accurate data on people’s food habits, rice demand and consumption patterns to formulate future food policies,” she said.

“It is a pleasure to attend such an important and unique discussion. Those of us sitting here are discussing food and rice, which are extremely important issues for the people of Bangladesh. Ensuring adequate, safe and quality food for the people is one of our major responsibilities,” she added.

The minister said she had seen people using Atap rice in different parts of the country since her childhood, particularly for making various types of pitha and other traditional foods.

“However, we need to know the consumption and demand for Atap rice not only in a few regions but across the country. Research and evidence-based discussions on this issue are a positive initiative,” she said.

Afroza Khanom said the Food Ministry’s responsibility went beyond ensuring adequate food stocks. It also needed to consider people’s needs, preferences and nutritional requirements.

“Research findings can play an important role in future food planning and policymaking,” she said.

Regarding the nutritional differences between Atap and parboiled rice, the minister asked researchers how much the nutritional value of rice changes when it undergoes excessive processing or repeated parboiling and which processing method helps retain more nutrients for consumers.

International food and nutrition research shows that excessive milling and polishing can remove the bran layers of rice and reduce its vitamin and mineral content. In particular, significant amounts of some B vitamins, including thiamine and niacin, can be lost during milling and polishing.

On the other hand, during parboiling, some nutrients from the bran and germ move into the rice kernel, allowing parboiled rice to retain relatively more of these nutrients.

However, excessive water use during cooking can also cause the loss of some water-soluble vitamins and minerals if the cooking water is discarded. Therefore, nutritional value depends not only on how many times rice is parboiled but also on the parboiling method, degree of milling and cooking method.

Food and Public Administration State Minister Md Abdul Bari attended the workshop as a special guest.

Food Secretary Abu Taher Md Masud Rana chaired the programme, while FPMU Director General Md Mahbubur Rahman delivered the welcome address.

FPMU Associate Research Director Md Mahinur Islam presented the concept note and preliminary contents of the study.

The Director General of the Directorate General of Food, regional food controllers of Khulna and Sylhet, university teachers and researchers, the director of the Bangladesh Rice Research Institute, senior officials of the Food Ministry and experts from government and private organisations attended the workshop.

The participants shared their views on Atap rice consumption, consumer preferences, regional demand, nutritional value and future demand projections.

Speakers said that, given the importance of rice in Bangladesh’s food system, obtaining accurate data on the consumption and demand for different types of rice was crucial for food security and nutrition planning.

They said the study findings could help formulate future food policies by taking into account regional differences in people’s dietary habits and preferences for different types of rice.