Rice

Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.
As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world’s human population,^{[Liu 1]} especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million metric tons or 817.4 million short tons in 2014), after sugarcane (1.9 billion metric tons or 2.1 billion short tons) and maize (1.0 billion metric tons or 1.1 billion short tons).^[1] Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption.

The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the so Rice can come in many shapes, colors and sizes.Rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years.^[3]