Paddy is the raw output from the field that requires processing. Human beings cannot consume paddy as it is. It has to be suitably processed into rice for human consumption. The need for this process is the basic reason for the existence of the paddy processing industry. As such, the paddy processing is the oldest and largest agro-processing industry in India and Karnataka as well. Almost the entire production (90 per cent) of paddy is converted into rice every year by paddy processing units of varying sizes and capacities spread across the country. The remaining 10 per cent of paddy produced is stored as seed for next season’s crop. It is estimated that about 10 percent of the food grains produced in India is lost in processing due to old and out-dated methods of drying and milling activities. As demand for food grain increases with the growth of population, the need for efficient paddy processing units is felt in the country.

With this understanding, the book attempts to address the economics of paddy processing industries in the state of Karnataka in India, which has been one of the leading producers of paddy in the country. The study further attempts to estimate the highly debated conversion ratios of paddy in the modern rice mills against the tradition huller type of paddy processing units in the state. What are the constraints that have been faced by the paddy processing units in the state is also discussed.

CHAPTER – I

PADDY CULTIVATION AND MILLING PERSPECTIVE

    1.  INTRODUCTION

    2.  THE STATE OF KARNATAKA

    3.  USES OF PADDY/RICE

    4.  AREA, PRODUCTION AND YIELD OF PADDY IN KARNATAKA

    5.  HISTORICAL PERSPECTIVE OF MODERN RICE MILLING

    6.  STATUS OF RICE MILLING INDUSTRY IN THE STATE

    7.  OBJECTIVES OF THE STUDY

    8.  METHODOLOGY AND CHAPTERISATION

CHAPTER – II

HULLING AND MILLING RATIO OF PADDY

    1.  INTRODUCTION

    2.  OUTLINE OF MODERNISATION OF MILLS IN INDIA

    3.  GROWTH OF RICE MILLING IN KARNATAKA

    4.  TRENDS AND TYPES OF RICE MILLS

    5.  BASIC CHARACTERISTICS OF THE SELECTED SAMPLE UNITS

    6.  HULLING AND MILLING RATIOS IN MODERN/TRADITIONAL MILLS

    7.  DIFFERENCES IN MILLING RATIOS AMONG DIFFERENT MILLS

    8.  MILLING RATIO BETWEEN OWNER-CUM-TRADER AND CUSTOM HIRING CATEGORY

CHAPTER – III

ECONOMICS OF PADDY PROCESSING

    1.  INTRODUCTION

    2.  MARKET INCIDENTALS OF MODERN AND TRADITIONAL MILLS

    3.  PROCESSING COST OF MODERN AND TRADITIONAL RICE MILLS

    4.  ECONOMICS OF MODERN MILLS RUNNING UNDER OWNER-CUM- TRADER

    5.  ECONOMICS OF TRADITIONAL (HULLERS) MILLS RUNNING UNDER CUSTOM HIRING BASIS

    6.  MARKETING OF PROCESSED RICE BY MODERN AND TRADITIONAL MILLERS

    7.  STANDARD OF MOISTURE MAINTAINED IN PROCESSING OF PADDY

    8.  PROCESSING OF PADDY AND ITS BY-PRODUCTS IN MODERN AND TRADITIONAL RICE MILLS

    9.  RELATIVE SHARES OF DIFFERENT MILLING TECHNIQUES

    10.  BRIEF ANALYSIS OF ECONOMICS OF PADDY

CHAPTER – IV

CONSTRAINTS FACED BY RICE MILLS

    1.  INTRODUCTION

    2.  CAPACITY UTILISATION OF MODERN VERSUS TRADITIONAL RICE MILLS

    3.  REASONS FOR UNDER UTILISATION OF CAPACITY

    4.  SUBSIDY/ASSISTANCE OBTAINED (IF ANY) BY RICE MILLS

    5.  CONSTRAINTS IN PROCESSING OF PADDY

    6.  STEPS TO OVERCOME THE CONSTRAINTS

CHAPTER V

CONCLUSION AND POLICY RECOMMENDATIONS

    1.  CONCLUDING NOTE

    2.  POLICY RECOMMENDATIONS