Paddy Drying

Rice is the staple food of about 140 million people of Bangladesh. It provides nearly 48% of rural employment, about two-third of total calorie supply and about one-half of the total protein intake of an average person in the country. Rice sector contributes one-half of the agricultural GDP and one-sixth of the national income in Bangladesh.

Rice Production involves many stages such as Preparation of Field, Transplantation, Field Maintenance, Harvesting, Threshing, Winnowing and Milling. One of the ways is paddy drying and storage. Workers spend hours in the baking sun swishing rice with their feet so it dries evenly – forming intricate patterns as they walk. Scores of workers move across miles of rice fields, regularly turning the grains of rice so they dry evenly in the sunshine. When paddy is harvested it contains 20-30% moisture and this moisture can destroy a whole crop of grains along with damage by pests. So it’s important rice grain dries within 24 hours from being cut from the field. Firstly they boil the golden paddy for 10 to 15 minutes in the temperature of 40 to 50 degrees centigrade and then let it dry on the big ground but have to turn the paddy several times over a period of 3-4 days. After that, dried paddy is kept under giant hat-shaped bamboo cones. This is a traditional method of keeping freshly collected rice protected from rain and fog after it gets dried.