Spotlight on Texas Rice Production
| Spotlight on Texas Rice Production |
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U.S. farmers have become a leading source of information for chefs and operators to learn about quality products that meet their ever-evolving menu needs. They are in the best position to communicate about how they ensure that the abundance and quality of their crop will remain consistent in the face of weather extremes, and the realities of the environment, the land and changing consumer demands. |
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Chefs know that in choosing U.S.-grown products, they are able to meet expectations for high quality ingredients that are produced responsibly. Recent research conducted by the USA Rice Federation shows that chefs and operators choose U.S.-grown rice more often than imported rice because of its high food safety and inspection standards, a top priority among American rice farmers.
Meet a few of the Texas rice farmers, the sixth largest rice producing state, whom grow mostly long grain rice on approximately 200,000 acres annually in 20 counties.
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Texas Rice Industry
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Linda & L.G. Raun – El Campo, TX
LR Farms
The Raun family is deeply rooted in the Texas rice industry. As history is told, Linda's great-grandfather helped bring the rice industry to Texas and L.G.'s ancestors planted their first rice crop in 1915. Now, the entire Raun family contributes to farming 2,000 acres of long-grain rice.
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"It's extremely fulfilling to know that the rice we grow connects people to an affordable and safe food grown right here in the USA," said Linda. "As chefs continue to look for ways to increase menu options and balance food costs, they can rely on the versatility and value of U.S.-grown rice to satisfy patrons while helping to increase profits." |
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Michael Skalicky – Ganado, TX
Skalicky Farms
A third generation rice farmer from South Texas, Michael Skalicky's grandfather first started farming almost 100 years ago. Heeding his grandfather's advice, Michael's family has embraced rice farming as a way to preserve the land.
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"He told me if you respect Mother Nature and take care of the land, it will take care of you. I make it a point to conserve resources, preserve the environment and protect nature. If I can achieve all that while growing food to help feed the hungry, that to me is what it means to be a farmer," said Michael, who grows 450 acres of long-grain rice with his wife Kristen. His father also farms 800 acres of long-grain rice.
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Daniel Berglund – Wharton, TX
Berglund Farms
Daniel Berglund's family has been farming rice on more than 1,000 acres for four generations. He is just wrapping up his 25th rice harvest of primarily long-grain rice.
"I welcome people wanting to know more about how and where their food comes from," said Daniel. "Putting a face to the farmer increases the importance of domestic production."
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- Learn more about local Foodservice Rice Suppliers by visiting American Rice, Inc., Riviana Foods, Inc. or calling Colorado County Rice Mill at 979-234-5554.
- Check out the restaurants that participated in the USA Rice Federation’s Austin restaurant promotion conducted in conjunction with the 2011 USA Rice Outlook Conference. Restaurants welcomed industry members by displaying USA Rice signage and featuring special rice dishes on their menus.
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2012 Restaurant Trends
The new year brings new opportunities for menu options. Foodservice research and consulting firm Technomic revealed its predictions for the top restaurant trends in 2012. To leverage these trends, USA Rice Federation is offering menu ideas using U.S.-grown rice.
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| Consumers Seek a Twist on the Familiar:
Ethnic comfort foods with a twist and innovation in familiar formats will attract consumers who are looking for more traditional favorites rather than new menu items. These rice wrap ideas are perfect for breakfast, lunch and dinner, or on-the-go.
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Find more wrap ideas in Rice on the Menu.
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| Rustic Fare Made In-House:
With food costs rising, operators are finding new ways to create homestyle food that is appealing to patrons but cost effective for them. Chefs will favor using cheaper cuts of proteins and supplementing with beans, grains and produce. At 10 cents per serving, rice remains a profitable ingredient and is used in many classic favorites consumers love — Rice Pudding, Hearty Chicken & Rice Soup, and Turkey Meatloaf with Warm Tomato Vinaigrette.
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The Next Steps in Local Sourcing:
The increasing use of seasonal and U.S. or local items is creating the "less-is-more" culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain. Read about Texas's Rice Farmers and their dedication to providing high-quality rice.
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| Customers Want More Information:
Patrons want transparency — disclosure of everything from calories and allergens on menus, to labor and sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using that knowledge when choosing their food.
U.S. rice is low-calorie, gluten–, cholesterol– and sodium-free, and can play a vital role in promoting health and wellness on menus. Learn how these chefs use U.S.-grown rice to support transparency with their customers.
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K-12 Healthy Rice Bowl Contest Winner
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And our Grand Prize Winner is…Bellamy Middle Schoolof Chicopee, MA!
Congratulations to Cook Manager Linda Hartbarge, who creates a rice bowl bar where students pair General Tso's chicken with an assortment of veggies, toppings and sauces over white and/or brown rice. Rice bowls are served in an Asian-style to-go carton for added visual appeal.
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"Rice bowls help increase participation and the students really like them," said Hartbarge. "They are aesthetically appealing, economical and nutritious. Rice's versatility makes it a great alternative to other starches."
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| Runners-Up Include:
Erin Thacker,
Nutrition and Wellness Educator
Country Breakfast Cereal
Cedar Road Elementary, Chesapeake, VA
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"Serving rice bowls gives students an opportunity to try new foods in new combinations," said Thacker. "It also exposes them to different flavors and ideas on ways to prepare foods."
Dawn Ramsey,
Director of Foodservice
Whole Grain Rice Challenge Extravaganza
Park School, Baltimore, MD
"This contest opened the door for us to promote the Whole Grain Rice Challenge concept on all menus," said Ramsey. "We conducted a food demo on whole grain rice to give students and faculty a chance to sample some great flavors."
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