EN 
PT_BR 
Research led by Embrapa Agroindústria de Alimentos (RJ) has gathered scientific evidence to support the application for Geographical Indication (GI) by Designation of Origin (DO) for Anã Rice from Porto Marinho. The application was filed with the National Institute of Industrial Property (INPI) on August 8 by the Association of Rural Producers, Fishermen, Artisans, Residents and Friends of Porto Marinho and Surroundings (Apomar).
Residents of Porto Marinho, a rural district of Cantagalo in northwestern Rio de Janeiro, have recognized for decades differences in the aroma, flavor, and texture of the rice produced in the region. Traditionally cultivated by family farmers, the grain is now undergoing physical, physicochemical, nutritional, metabolomic, and technological and culinary quality analyses to scientifically prove the relationship between the product and the territory.
According to data released by Embrapa Agroindústria de Alimentos, the objective of the research is to demonstrate that the distinctive characteristics of Anã rice are related to the territory and local know-how. The project coordinator, researcher Cristina Yoshie Takeiti, explains that this relationship is fundamental for a Protected Designation of Origin application.
"A Protected Designation of Origin requires robust evidence that the product's characteristics are directly associated with the geographical environment and local know-how," adds the researcher.
The study received support from the Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (Faperj) and brought together multidisciplinary teams from Embrapa and the Federal University of the State of Rio de Janeiro (Unirio).
Researchers conducted comparative analyses of the culinary behavior of dwarf rice in relation to commercial and specialty varieties available on the market. According to data released by Embrapa Agroindústria de Alimentos, the tests identified a viscosity profile similar to that of rices used in Japanese cuisine, known for their stickiness after cooking.
At the same time, the dwarf rice showed an intensification of aroma during heating similar to that observed in aromatic jasmine-type rices.
According to Cristina Takeiti, these characteristics reinforce the gastronomic and market potential of the cereal.
"Anã rice brings together attributes valued internationally in specialty rices. We are talking about a differentiated product, cultivated on a small scale by family farmers and which has its own identity," he emphasizes.
In addition to culinary characteristics, the researchers evaluated the physical properties of the grains, nutritional composition, bioactive compounds, antioxidant profile, and starch behavior during cooking.
The research also used high-resolution metabolomics analyses. Metabolomics investigates the chemical compounds naturally produced by organisms and, in the case of rice, allows the identification of molecules related to aroma, flavor, nutritional value, and other characteristics.
According to data released by Unirio, analyses performed using liquid chromatography and high-resolution mass spectrometry identified specific chemical patterns in rice produced in Porto Marinho.
Mariana Simões Larraz Ferreira, a professor in the Postgraduate Program in Food and Nutrition at Unirio, explains that the observed chemical composition is related to growing conditions. According to the researcher, climatic factors and the interaction of the plant with pollinators influence the presence of bioactive compounds, such as antioxidants and aroma precursors.
The dwarf rice variety was also compared to different reference cultivars maintained in the Active Germplasm Bank of Embrapa Rice and Beans, the BAG Rice.
“The results revealed a distinct chemical profile. We are building a kind of chemical signature for the product. These analyses allow us to identify characteristics specific to Dwarf Rice and demonstrate, based on scientific evidence, its uniqueness compared to other genetic materials,” explains Ferreira.
Dwarf rice is traditionally cultivated in areas near the Paraíba do Sul River, in a system managed by family farmers. Currently, about 22 producers participate in the production chain in the region delimited for the Geographical Indication application.
The proposal also involves valuing the knowledge accumulated by the producing families over the decades.
“Scientific research does not replace local knowledge. On the contrary, what we are doing is generating technical evidence that recognizes and values a tradition historically built by the community,” Takeiti emphasizes.
The morpho-agronomic characterization of dwarf rice was carried out by researchers from Embrapa Rice and Beans (GO). The work evaluated plant characteristics, disease resistance, productivity, height, agronomic behavior, and grain quality.
According to data released by Embrapa Rice and Beans, the material was also incorporated into the Active Germplasm Bank, receiving official registration as a genetic resource conserved by the institution.
The reference genotypes from the Rice Germplasm Bank used in the metabolomic analyses were made available for comparison with Dwarf Rice. This step allowed for a comparison of the chemical profile of the rice from Rio de Janeiro with different commercial and specialty cultivars conserved by Embrapa.
Morpho-agronomic characterization was carried out in the 2020/21 growing season at the Fazenda Palmital Experimental Station in Goianira (GO). According to data released by Embrapa Rice and Beans, plant type, height, flag leaf posture, lodging tolerance, number of panicles per plant, and sensitivity to biotic stresses, among other factors, were evaluated.
Researcher José Manoel Colombari Filho, from Embrapa Rice and Beans, states that some results caught the team's attention.
“A traditional plant was expected, with a more open stem angle. However, the Dwarf Rice was classified as a 'modern' type plant, with well-structured stems and an upright angle, showing good tolerance to lodging even though it is a tall plant (average of 123.2 cm),” Colombari pointed out.
According to the researcher, the result represents an agronomic advantage and confirms an observation made by farmers in Porto Marinho, who report the variety's tolerance to the strong winds along the banks of the Paraíba do Sul River.
The plant's taller stature also makes manual harvesting easier, according to the research.
Physicochemical studies of the grains evaluated dimensions, percentage of gypsum-coated area, amylose content, and gelatinization temperature. According to data released by Embrapa Rice and Beans, low amylose content and intermediate gelatinization temperature were identified.
These characteristics result in softer and slightly sticky grains, differentiating Dwarf Rice from Brazilian commercial long-grain rice cultivars, which typically have intermediate to high amylose content and low gelatinization temperature.
"These characteristics of Anã rice help explain the culinary identity and consumer preference of the region," Colombari concluded.
The research also contributed to the conservation of seeds of the Dwarf Rice variety from Porto Marinho. Samples were stored in the Active Germplasm Bank of Embrapa Rice and Beans.
According to data released by Embrapa Rice and Beans, incorporation allows for the conservation and safeguarding of genetic resources, as well as making seeds available to other researchers and institutions, following the guidelines of the Germplasm Bank (BAG).
“The main virtue of this incorporation is the conservation and safeguarding of this genetic resource. By integrating it into Embrapa's collection, we guarantee that this biodiversity and historical heritage will not be lost over time. Furthermore, the seeds will be available to be shared with other researchers and institutions (following the BAG guidelines), allowing the Dwarf Rice to be used in future studies, genetic improvement programs, and research that can benefit both science and the producing community itself,” Colombari highlighted.
The relationship between rice and the territory was also investigated through the characterization of the soils where the variety is cultivated. The studies were carried out in the municipalities of Itaocara and Cantagalo, which border the Paraíba do Sul River.
According to data released by Embrapa Solos, samples were collected from ten soil profiles, distributed across 50 horizons, with the aim of contributing to the geographical delimitation of the Geographical Indication.
The Embrapa Solos team responsible for the work consisted of researchers José Ronaldo de Macedo, Enio Fraga da Silva, Nilson Rendeiro Pereira, Waldir de Carvalho Junior, and Alexandre Ortega, as well as analyst Ricardo Dart.
“We delimited the environments where Dwarf Rice is planted, both by geomorphology, mainly the floodplains and small hills, and by the soil map, where soils classified as Fluvisols and Haplic Gleysols were found in the floodplains,” explains Dart, who works in the Geomatics Nucleus of the research center.
Chemical analyses identified high levels of nutrients, such as calcium, magnesium, potassium, and iron. The results also indicated a high pH in the soils of the region.
“We identified pH levels ranging from 5.7 to 8.7 in the soils of the region to a depth of 80 centimeters, while the average found in Brazilian soils under natural conditions is between 4.5 and 4.8,” explains Macedo.
According to the researcher, under these conditions a gradual and progressive process of self-liming of the soil occurs, caused by the oxidation-reduction of iron, which reduces acidity and naturally improves fertility.
According to the Embrapa Solos team, the nutrients found are related to the Paraíba do Sul River. The floods transport mineral salts and organic matter and deposit them in the soil.
“Normally, floods carry mineral salts and organic matter from rivers and deposit them in the soil. It's like what happened with the Nile River in Ancient Egypt, which overflowed at a certain time of year and naturally fertilized the soil for planting,” Macedo illustrates.
The analyses also indicated medium to high activity clay, with a predominance of clayey soils in the Haplic Gleysols and Fluvisols.
According to data released by Embrapa Solos, these are alluvial mineral soils, found along riverbanks, which exhibit low water infiltration.
“These soils are excellent for planting rice because they retain water in the ground for longer. Empirically, farmers developed this traditional knowledge and took advantage of this soil characteristic for cultivating dwarf rice,” says Enio Fraga.
In the region, family farmers have developed a technique of intermittent soil flooding during the crop cycle, which occurs between November and April. The water is collected in ditches or trenches that delineate the planting areas.
"Rice cultivation requires a great deal of water and solar energy, from germination to harvest. The soils and environment of the region favor this practice," adds Fraga.
Meteorological data obtained by researcher Alexandre Ortega from the National Institute of Meteorology (INMET) also contributed to evaluating the relationship between traditional agricultural practices and environmental conditions.
According to data released by INMET, the historical meteorological series, mapped since 1939, shows that between October and February there are recurring floods, with rainfall exceeding 60 millimeters. The volume of rain causes the Paraíba do Sul River to overflow and contributes to the formation of Fluvisols and Haplic Gleysols.
"Based on the description of the profiles, it is possible to identify the formation of soil layers and horizons that require a long time for their development. This is indicative of soils that are constantly renewed by water," reinforces researcher Nilson Pereira.
Another stage of the research investigated possible factors related to the characteristic aroma of dwarf rice. According to data released by the Embrapa Solos team, the expression of the aromatic character depends on saline stress associated with significant concentrations of calcium, magnesium, and potassium.
Chemical analysis of the soils identified a high presence of these elements in the root zone of dwarf rice, the region of the soil where the plant's roots are located.
Studies have also found high levels of sodium. The element is not essential for plants and can reduce productivity, but in this case, the highest levels were identified below the root zone.
“These high sodium levels were identified at depths below the root zone of dwarf rice and, in this case, were not detrimental to plant development, nor did they inhibit the aromatic character. It is a rather peculiar factor in rice cultivation. Somehow, the dwarf rice in the region suffered saline stress due to the presence of calcium, magnesium, and potassium, which is favorable to the expression of the aromatic character, but it was not negatively influenced by sodium levels,” Macedo points out.
A Geographical Indication is an intellectual property instrument used to identify products or services linked to a specific geographical origin and characteristics associated with the territory.
In Brazil, Geographical Indication (GI) has two forms. The Indication of Origin recognizes a region's notoriety as a traditional center for the production of a specific product or service, regardless of environmental factors.
The Designation of Origin, on the other hand, requires more rigorous proof that the characteristics or qualities of the product stem essentially from the geographical environment, including natural and human factors such as climate, soil, biodiversity, and local know-how.
It is precisely this relationship between territory and its own characteristics that research on the Anã Rice of Porto Marinho seeks to prove to the INPI (National Institute of Industrial Property).
According to data released by the research material, Brazil currently has only one rice with a recognized Protected Designation of Origin: the Arroz do Litoral Norte Gaúcho (Rice from the Northern Coast of Rio Grande do Sul), certified by INPI (National Institute of Industrial Property).
The set of studies therefore seeks to provide a scientific basis for a characteristic already recognized by farmers and consumers in the region. The expectation is that the recognition of the Geographical Indication will strengthen the territorial identity of Anã Rice, expand market opportunities and add value to local production.
