Journal of Taiwan Agricultural Research

Author:Dong-Hong Wu, Chun-Fu Wang, and Ming-Hsing Lai*

Abstract:

    People of Swaziland prefer eating dry and loose parboiled rice.  The Taiwan indica rice var. Taichung Sen TCS 10 produced in Taiwan has high cooking quality (sticky, soft and tender), but it remains unpopular in the market place of Swaziland.  The objective of the study was to conduct a sensory evaluation to determine level of preference and acceptability to the Taiwan indica rice var. TCS 10 in Swaziland.  Thirteen agricultural specialists from the organization of World Vision Swazi were invited to serve as panelists for assessing the Taiwan indica rice var. TCS 10 using the method of “Rice Sensory Evaluation Proposal” developed by Council of Agriculture, Taiwan.  The five rice samples used in this study were Taiwan indica rice (var. TCS 10), Indian rice variety, Thailand rice variety, South Africa white rice varity (less popular rice in Swaziland) and parboiled rice (the most popular rice in Swaziland).  Each cooked rice sample was evaluated for appearance, aroma, flavor, cohesiveness, hardiness and overall appraisal compared with parboiled rice.  No significant difference (P > 0.05) was found among panelists evaluated on level of preference and acceptance to Taiwan indica rice var. TCS 10, Indian rice, Thailand rice, South Africa white rice.  However, about half of the panelists showed an overall perference to the Taiwan indica rice var. TCS 10.  This finding suggests that the Taiwan indica rice (var. TCS 10) may be of market potential in the Kingdom of Swaziland and, thus, conducting a further market trial on sales of small packages (2 kg/bag) of Taiwan indica rice var. TCS 10 in Swaziland is warranted.

Key words:Oryza sativa, Sensory evaluation, Taiwanese rice, Indica rice, Marketing strategy

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