Rice is one of most widely cultivated crops in the world
and is the staple food of approximately 70% of world’s
1.3 billion people (UNCTAD secretariat data base 2009).
It provides 21% of global human per capita energy (IRRI,
Rice Almanac, 2002). Even with rice providing 35 - 80%
of the total calories consumed in Asia and with a reduction
in total rice area, the rice production has been keeping
pace with the population increase so far. However, in
most of the developing countries, increasing population
pressure has already strained the food-producing resources
(FAO database, 2001). It is estimated that 70% more
rice is required from less cropping area, less labor, less
water and fewer chemicals by 2025 to make ourselves
self sufficient (Khush and Virk, 2000).