Curing or fermentation is a chemical and biological process that helps break down tough hulls and alters the flavor of the grain. Curing involves placing the green wild rice in windrows, 4-6 feet wide and 8-12 inches deep, in an open field.
The grain is periodically mixed and watered during the fermentation period to prevent it from getting too dry and to control the temperature. High temperatures encourage the growth of molds and accelerate dry-matter losses.
Curing changes the color of the wild rice kernels from green to brown. Flavor changes considered desirable by some consumers also develop during the fermentation process. In addition, the tough outer hulls deteriorate during the curing period, which facilitates the dehulling process.
The fermentation period normally lasts 4-7 days. However, wild rice may be kept in the fermentation field for as long as three weeks if there is a shortage of processing capacity. Lengthening the fermentation period permits processors to extend the processing season beyond the end of harvest.
Wild Rice Culitvation Wild Rice Farming Wild Rice Plant Wild Rice Seed
Dehulling Wild Rice Curing Wild Rice Separating Immature Kernels Parching Wild Rice Scarifying Wild Rice Wild Rice Processing Overview
Commercially Harvested Hand Picked
For More Information Applicable Crops Overview Planting Provisions On Dcp Non Base Acreage Planting Provisions For Non Dcp Farms Planting Provisions On Dcp Base Acreage Special 2002 Crop Rule
Broken Kernel Wild Rice Black Wild Rice Precooked Wild Rice Scarified Wild Rice
Wild Rice Handling Green Wild Rice Wild Rice Packaging Wild Rice Picking Wild Rice Processing Wild Rice Storage
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The 2008 harvest was a much lower yield than previous years, and it is all gone now.
The 2009 harvest should begin in September. Please email us for more information.