Produce of India: West Bengal in India is the largest production of brown rice. Otherwise, Asia Pacific has a major share in the global brown rice market owing to the presence of the largest producer and customer of grain as it is considered as a staple food in this region. India, Thailand, Bangladesh and Pakistan are major producers.

History: Rice in general is divided between two types: african rice and asian rice with african rice being the more flavorful one with a nutty taste and reddish color, whilst asian rice tends to be white to beige or black. Brown rice also differs from white rice as it is less processed and contains more of the healthy vitamins, minerals and fiber than white rice. The cultivation of rice originates in China 5000 years ago. It is grown by bushes in fields that are completely set under water. rice requires a long warm and humid season which is why it grows best on warmer continents that experience rain seasons. under the right conditions rice can be harvested up to 4 times a year.

Active Ingredient: The primary phenolic compound found in brown rice is trans-ferulic acid (range: 161.42-374.81µg/g), a hydroxycinnamic acid that exists in the bound form. Phenolic acids are the most common substance found in brown rice.