Greater Consumption 73

Greater Consumption - 73
Project Leader and Principal UC Investigators Howard G. Schutz, Consumer Attitudes toward Types and Forms of Rice and Palatability Variables (E1) Joseph Fridgen	LONG-GRAIN COOKING TESTS These are planned for four long grains that outyielded Calrose at six locations, have good straw strength, and head 11 days earlier. (CCRRF) þ CONSUMER ATTITUDES BECOME CLEARER The rice preference study is now published, and the rice preparation study is complete. Results confirm that rice length and preparation methods are important to consumer opinion: Regardless of preparation method, long-grain rice was rated superior to medium-grain in appearance, size, stickiness, and fluffiness. Recognition of these consumer trends as to grain length and method is basic to promotional work. Studies are under way on family rice use and children's patterns of consumption as their diets develop from babyhood. (E1)

Greater Consumption - 73

Project Leader and Principal UC Investigators

Howard G. Schutz, Consumer Attitudes toward Types and Forms of Rice and Palatability Variables (E1)

Joseph Fridgen

LONG-GRAIN COOKING TESTS

These are planned for four long grains that outyielded Calrose at six locations, have good straw strength, and head 11 days earlier. (CCRRF)

þ CONSUMER ATTITUDES BECOME CLEARER

The rice preference study is now published, and the rice preparation study is complete.

Results confirm that rice length and preparation methods are important to consumer opinion: Regardless of preparation method, long-grain rice was rated superior to medium-grain in appearance, size, stickiness, and fluffiness.

Recognition of these consumer trends as to grain length and method is basic to promotional work.

Studies are under way on family rice use and children's patterns of consumption as their diets develop from babyhood. (E1)