Exploring the Jambalaya Food Chain

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Exploringthe Jambalaya Food Chain

Accordingto the Cookbook, jambalaya is majorly made of rice and fouls that areoften alternated with any meat available including sausages as themain ingredients (Cookbook 106). Considering that Louisiana andOrleans have the highest production of jambalaya cuisine, theingredients are available in these regions. The rice that best suitsthe soup is the long-grain grown in Louisiana. The region is one ofthe top three rice-producing states in the United States. The longgrain is majorly grown in the southwestern and the northeastern partof the country with the Southwestern as the primary producer. Duringthe second half of the 19th century, rice production wascommercialized in the region. The essay will discuss the commercialproduction of rice as jambalaya ingredient.

Differentlocalities opt for different methods of rice production. In someregions, the agricultural work was done using the traditional handmethods. However, with technological achievements, machines have beenwidely adopted to do the job. A farmer identifies the best land forfarming and prepares it, then the farmer plants using grain drill orthrough broadcasting. Timing is critical so that the crop will thrivedepending on climate changes. One can use either dry seeding methodor the water seeding method in planting. Broadcasting may be doneusing an aircraft. When seedlings emerge, they are subjected topinpoint flood and later depending on growth rate they are subjectedto continuous flood (Sharma 425). N fertilizer is majorly appliedthree days before constant flooding. Herbicide is applied 3-8 weeksbefore planting

Whenproduction was manual, immigrants and slaves were highly sources toproduce labor. Today, farmers source machines for the planting aswell as harvesting. The food only grows in hot and wet regions andrequires flooding for the crops to thrive. Therefore, lands should beslanting slightly to allow proper flow of water for irrigation aswell as drainage. The biggest weed threat is red rice majorly causedby planting seeds contaminated with red rice. Red rice has the samegenus as well as species with commercial rice and sometimes it`s hardto identify the weed. However, the weed affects cooking of the riceif both are milled together. It lowers the quality of rice.

Theway paddy is dried determines the final quality. It is dried up to12% of moisture to attain the best quality of storage. Depending onthe field temperatures, then fans are recommended for drying beforestorage. Rice is preferably dried after harvesting from the farmquickly to give space to the remaining amount. When rice is ready toharvest, the paddy is taken and threshed to loosen the hulls. Manymillers can do the threshing. The cost of production of rice variesdepending on the size of the far. However, fertilizer takes 20%,irrigation pumping consumes 17% there is a fixed cost of 15%,pesticides consume 10%, to custom goes for 9%, seeds require 9%,drying carries 8%, fueling at 4%, repairs 3% while labor 2% (Sharma425). However a farmer, the producer should manage to acquire atleast 3% of the total production. Therefore, most farmers may chooseto sell the paddy to the millers at preferably 50% of the retailprice. Millers process the rice and sell to the retailers whileothers package the product as export rice.

Whenthe rice is thoroughly read for selling, different companies preferselling it differently. While selling to the locals, on may preferselling it before packaging such that a consumer or retailer may getthe amount of choice. However, some millers also do the retail workand prefer packaging the product before selling it to any consumer orsecondary retailer at a wholesale value. The rice may be advertisedthrough various media that is social media as well as broadcastmedia. The adverts majorly contain consumers enjoying a meal made ofthe end product as well as quality results. Rice providescarbohydrates hence an energy giver.

Riceconsumption is worldwide and most families use it. Apart frompreparing jambalaya in Louisiana, the product makes differentcuisines depending on taste and preference. Rice is easy to make, andit is the best choice when one prefers to fix a quick meal. In theUnited States, it is produced more than enough for the citizens hencehelp the country in improving the economy through exportation (Sharma425). The production process also creates job opportunities. To theregions of production, consumers may acquire the food at anaffordable price. In the past, it was produced on a small scale, butcurrently, it is widely produced in large scale. The production issustainable due to an availability of water as well as mechanizedproduction.

Inconclusion, long grain rice used as the primary ingredient forjambalaya in Louisiana is widely produced in the region. The farmerswork with a keen observation of seasons and climate change to ensureproduction of quality rice. That involves planting in a tome,applying herbicides as well as pesticides appropriate withoutforgetting fertilizers. Most farmers sell the product on harvestingwhile others do milling as well as packaging then selling the rice.It is a product widely consumed in most families and helps thecountry`s economy on exportation.


Cookbook,MSUcookbook collection feeding America

Sharma,S. D. Rice: Origin,Antiquity, and History.Enfield, NH: Science Publishers, 2011. Print.

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