Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 73
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 73
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Deprecated (16384): The ArrayAccess methods will be removed in 4.0.0.Use getParam(), getData() and getQuery() instead. - /home/brlfuser/public_html/src/Controller/ArtileDetailController.php, line: 74
 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php. [CORE/src/Core/functions.php, line 311]
Code Context


        trigger_error($message, E_USER_DEPRECATED);

    }
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 You can disable deprecation warnings by setting `Error.errorLevel` to `E_ALL & ~E_USER_DEPRECATED` in your config/app.php.'
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deprecationWarning - CORE/src/Core/functions.php, line 311
Cake\Http\ServerRequest::offsetGet() - CORE/src/Http/ServerRequest.php, line 2421
App\Controller\ArtileDetailController::printArticle() - APP/Controller/ArtileDetailController.php, line 74
Cake\Controller\Controller::invokeAction() - CORE/src/Controller/Controller.php, line 610
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 120
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51
Cake\Http\Server::run() - CORE/src/Http/Server.php, line 98

Warning (512): Unable to emit headers. Headers sent in file=/home/brlfuser/public_html/vendor/cakephp/cakephp/src/Error/Debugger.php line=853 [CORE/src/Http/ResponseEmitter.php, line 48]
Code Context
            if (Configure::read('debug')) {

                trigger_error($message, E_USER_WARNING);

            } else {
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</span></span></code>
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
&lt;br /&gt;
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;
&lt;br /&gt;
No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
&lt;br /&gt;
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;
&lt;br /&gt;
Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say...&#039;,
	&#039;disp&#039; =&gt; &#039;&lt;br /&gt;&lt;div align=&quot;justify&quot;&gt;An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;&lt;br /&gt;H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;&lt;br /&gt;He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;&lt;br /&gt;The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;&lt;br /&gt;No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;&lt;br /&gt;Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;&lt;br /&gt;Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;&lt;br /&gt;Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.&lt;/div&gt;&#039;,
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
&lt;br /&gt;
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;
&lt;br /&gt;
No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
&lt;br /&gt;
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;
&lt;br /&gt;
Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say..."/>
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                <strong>Global warming may rob basmati of its fragrance by Parakram Rautela</strong></h1>
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                <br /><div align="justify">An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.<br /><br />H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked.<br /><br />He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.<br /><br />The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.<br /><br />No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year.<br /><br />Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.<br /><br />Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.<br /><br />Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don't affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.</div>               </font>
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    <link rel="canonical" href="https://im4change.in/<pre class="cake-error"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr67f606b891ed3-trace').style.display = (document.getElementById('cakeErr67f606b891ed3-trace').style.display == 'none' ? '' : 'none');"><b>Notice</b> (8)</a>: Undefined variable: urlPrefix [<b>APP/Template/Layout/printlayout.ctp</b>, line <b>8</b>]<div id="cakeErr67f606b891ed3-trace" class="cake-stack-trace" style="display: none;"><a href="javascript:void(0);" onclick="document.getElementById('cakeErr67f606b891ed3-code').style.display = (document.getElementById('cakeErr67f606b891ed3-code').style.display == 'none' ? '' : 'none')">Code</a> <a href="javascript:void(0);" onclick="document.getElementById('cakeErr67f606b891ed3-context').style.display = (document.getElementById('cakeErr67f606b891ed3-context').style.display == 'none' ? '' : 'none')">Context</a><pre id="cakeErr67f606b891ed3-code" class="cake-code-dump" style="display: none;"><code><span style="color: #000000"><span style="color: #0000BB"></span><span style="color: #007700">&lt;</span><span style="color: #0000BB">head</span><span style="color: #007700">&gt;
</span></span></code>
<span class="code-highlight"><code><span style="color: #000000">&nbsp;&nbsp;&nbsp;&nbsp;&lt;link&nbsp;rel="canonical"&nbsp;href="<span style="color: #0000BB">&lt;?php&nbsp;</span><span style="color: #007700">echo&nbsp;</span><span style="color: #0000BB">Configure</span><span style="color: #007700">::</span><span style="color: #0000BB">read</span><span style="color: #007700">(</span><span style="color: #DD0000">'SITE_URL'</span><span style="color: #007700">);&nbsp;</span><span style="color: #0000BB">?&gt;&lt;?php&nbsp;</span><span style="color: #007700">echo&nbsp;</span><span style="color: #0000BB">$urlPrefix</span><span style="color: #007700">;</span><span style="color: #0000BB">?&gt;&lt;?php&nbsp;</span><span style="color: #007700">echo&nbsp;</span><span style="color: #0000BB">$article_current</span><span style="color: #007700">-&gt;</span><span style="color: #0000BB">category</span><span style="color: #007700">-&gt;</span><span style="color: #0000BB">slug</span><span style="color: #007700">;&nbsp;</span><span style="color: #0000BB">?&gt;</span>/<span style="color: #0000BB">&lt;?php&nbsp;</span><span style="color: #007700">echo&nbsp;</span><span style="color: #0000BB">$article_current</span><span style="color: #007700">-&gt;</span><span style="color: #0000BB">seo_url</span><span style="color: #007700">;&nbsp;</span><span style="color: #0000BB">?&gt;</span>.html"/&gt;
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<code><span style="color: #000000"><span style="color: #0000BB">&nbsp;&nbsp;&nbsp;&nbsp;</span><span style="color: #007700">&lt;</span><span style="color: #0000BB">meta&nbsp;http</span><span style="color: #007700">-</span><span style="color: #0000BB">equiv</span><span style="color: #007700">=</span><span style="color: #DD0000">"Content-Type"&nbsp;</span><span style="color: #0000BB">content</span><span style="color: #007700">=</span><span style="color: #DD0000">"text/html;&nbsp;charset=utf-8"</span><span style="color: #007700">/&gt;
</span></span></code></pre><pre id="cakeErr67f606b891ed3-context" class="cake-context" style="display: none;">$viewFile = &#039;/home/brlfuser/public_html/src/Template/Layout/printlayout.ctp&#039;
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
&lt;br /&gt;
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;
&lt;br /&gt;
No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
&lt;br /&gt;
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;
&lt;br /&gt;
Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say...&#039;,
	&#039;disp&#039; =&gt; &#039;&lt;br /&gt;&lt;div align=&quot;justify&quot;&gt;An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;&lt;br /&gt;H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;&lt;br /&gt;He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;&lt;br /&gt;The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;&lt;br /&gt;No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;&lt;br /&gt;Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;&lt;br /&gt;Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;&lt;br /&gt;Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.&lt;/div&gt;&#039;,
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
&lt;br /&gt;
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;
&lt;br /&gt;
No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
&lt;br /&gt;
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;
&lt;br /&gt;
Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don&#039;t affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say...&#039;
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Cake\View\View::_evaluate() - CORE/src/View/View.php, line 1413
Cake\View\View::_render() - CORE/src/View/View.php, line 1374
Cake\View\View::renderLayout() - CORE/src/View/View.php, line 927
Cake\View\View::render() - CORE/src/View/View.php, line 885
Cake\Controller\Controller::render() - CORE/src/Controller/Controller.php, line 791
Cake\Http\ActionDispatcher::_invoke() - CORE/src/Http/ActionDispatcher.php, line 126
Cake\Http\ActionDispatcher::dispatch() - CORE/src/Http/ActionDispatcher.php, line 94
Cake\Http\BaseApplication::__invoke() - CORE/src/Http/BaseApplication.php, line 235
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\RoutingMiddleware::__invoke() - CORE/src/Routing/Middleware/RoutingMiddleware.php, line 162
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Routing\Middleware\AssetMiddleware::__invoke() - CORE/src/Routing/Middleware/AssetMiddleware.php, line 88
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Error\Middleware\ErrorHandlerMiddleware::__invoke() - CORE/src/Error/Middleware/ErrorHandlerMiddleware.php, line 96
Cake\Http\Runner::__invoke() - CORE/src/Http/Runner.php, line 65
Cake\Http\Runner::run() - CORE/src/Http/Runner.php, line 51</pre></div></pre>latest-news-updates/global-warming-may-rob-basmati-of-its-fragrance-by-parakram-rautela-5774.html"/>
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say..."/>
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                <br /><div align="justify">An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.<br /><br />H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked.<br /><br />He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.<br /><br />The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.<br /><br />No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year.<br /><br />Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.<br /><br />Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.<br /><br />Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don't affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.</div>               </font>
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
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No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say...&#039;,
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.&lt;br /&gt;
&lt;br /&gt;
H Pathak, principal investigator of Indian Agricultural Research Institute&#039;s Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn&#039;t as fragrant as it should have been when cooked.&lt;br /&gt;
&lt;br /&gt;
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.&lt;br /&gt;
&lt;br /&gt;
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.&lt;br /&gt;
&lt;br /&gt;
No field studies have been done so far but if true, global warming may have enormous implications for India&#039;s prized basmati crop, which stood at 4.5 million tonnes last year.&lt;br /&gt;
&lt;br /&gt;
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University&#039;s Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.&lt;br /&gt;
&lt;br /&gt;
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.&lt;br /&gt;
&lt;br /&gt;
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                <strong>Global warming may rob basmati of its fragrance by Parakram Rautela</strong></h1>
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                <br /><div align="justify">An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.<br /><br />H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked.<br /><br />He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.<br /><br />The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.<br /><br />No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year.<br /><br />Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.<br /><br />Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.<br /><br />Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don't affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.</div>               </font>
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An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists.<br />
<br />
H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked.<br />
<br />
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.<br />
<br />
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.<br />
<br />
No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year.<br />
<br />
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.<br />
<br />
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.<br />
<br />
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<br />
H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked.<br />
<br />
He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen.<br />
<br />
The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked.<br />
<br />
No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year.<br />
<br />
Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007.<br />
<br />
Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas.<br />
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Global warming may rob basmati of its fragrance by Parakram Rautela

An experiment by Indian agriculture scientists points to the enormous effect global warming could have on the fragrant basmati rice. Basmati, Sanskrit for the fragrant one, may lose not just its aroma, the famous long grains may get shorter, say scientists. H Pathak, principal investigator of Indian Agricultural Research Institute's Climate Change Challenge Programme, told TOI the Tarawari basmati grown in research fields in Delhi did not grow long enough and wasn't as fragrant as it should have been when cooked. He said global warming may be to blame for the disappointing basmati produced in the 2006-2007 experiment. Temperatures that year crossed 26 degree Celsius in September when the basmati flowers and, 15 to 20 days later, when the grain begins to fill out, because of which a shrivelling of the grain was seen. The extra heat, he said, prevented the food stored by the plant from travelling to the grain. Consequently, it failed to grow to the right length. The heat also destroyed fatty acids stored in the grain which give the basmati its distinct fragrance when cooked. No field studies have been done so far but if true, global warming may have enormous implications for India's prized basmati crop, which stood at 4.5 million tonnes last year. Pathak says the IARI has been receiving complaints from farmers about a sudden warming damaging rice crops. But Dalel Singh, who heads Haryana Agricultural University's Rice Research Station at Kaul, says his scientists have not observed the phenomenon seen at IARI, at least in harvests from 2007. Pathak says temperatures in the 700 acres that make up the IARI campus in the heart of Delhi are similar to those in Haryana and western Uttar Pradesh which grow Tarawari basmati. Therefore, what the scientists saw at IARI will be replicated in these areas. Pathak says the best solution would be to bring planting dates forward, so that high temperatures in September don't affect the crop. The other solution would be to develop a new, heat-resistant basmati variety, though they generally have smaller yields.