Manipur black rice is gaining fresh attention after a Korean-style food demonstration showcased the state’s indigenous rice varieties at an international conference in New Delhi. The presentation highlighted how traditional grains can find new uses in modern cuisine and reach wider consumer markets.
The live demonstration featured Chak-Hao black scented rice and Chak-Hao Angouba white scented rice at the Bharat International Rice Conference (BIRC) 2026. The event, held at Bharat Mandapam from October 23 to 25, brought together stakeholders from across the rice industry.
Manipur black rice gets a Korean culinary twist
The Korean-style kimbap demonstration offered visitors a different way to experience Manipur’s traditional rice varieties. A chef prepared the popular Korean dish using both Chak-Hao black rice and Chak-Hao Angouba white rice.
Kimbap typically combines rice and other fillings rolled in dried seaweed. The demonstration showed how the naturally sticky texture of these indigenous varieties could suit contemporary dishes beyond their traditional preparations.
Moreover, the presentation highlighted opportunities to introduce regional Indian rice to consumers familiar with international cuisines. Korean food has gained wider visibility in many markets, creating potential avenues for culinary experimentation.
However, the demonstration was primarily a showcase of culinary possibilities. It did not establish any confirmed export deal or guarantee new commercial demand for the rice varieties.
Why Manipur black rice stands out
Chak-Hao is a traditional black rice variety associated with Manipur. The black variety received a Geographical Indication (GI) tag in 2020, recognising its connection with the region.
The rice is known for its distinctive colour, pleasant aroma and sticky texture. These characteristics make it different from many commonly consumed rice varieties and give it potential in specialty food markets.
Furthermore, Chak-Hao black rice has attracted interest for its nutritional profile, including its antioxidant content. Its distinctive appearance and traditional identity also make it suitable for products that highlight regional food heritage.
Chak-Hao Angouba, the white scented variety featured at the event, also offers scope for experimentation. Its naturally sticky texture may suit preparations such as kimbap and Japanese sushi rolls.
Together, the two varieties demonstrate how traditional crops can serve different culinary preferences while retaining their regional identity.
Manipur black rice showcased at Delhi conference
Manipur’s Agriculture Department participated in BIRC 2026 under the leadership of Director of Agriculture Peter Salam. Entrepreneurs and Farmer Producer Organisations (FPOs) from the state also took part in the event.
Organised by the Indian Rice Exporters Federation, the three-day conference provided a platform for discussions on rice trade, innovation and market expansion. It brought together participants from different parts of the rice value chain.
Additionally, the event offered an opportunity to present regional varieties to buyers, businesses and other industry stakeholders. Such platforms can help producers understand changing consumer preferences and identify possible commercial applications.
The focus on indigenous rice also reflected a broader effort to highlight India’s diverse agricultural products. Specialty varieties can attract attention through their origin, grain characteristics and suitability for specific cuisines.
New market opportunities for farmers and businesses
The Korean kimbap demonstration highlighted the potential for value addition in Manipur’s rice sector. Instead of selling rice only as a raw agricultural product, businesses can explore food products designed for different cuisines and consumer groups.
For example, suitable packaging, processing and food innovation could help specialty rice reach restaurants, retailers and other buyers. However, such opportunities depend on consumer demand, production capacity, pricing and consistent quality.
Moreover, stronger links between farmers, FPOs, processors and buyers could help producers explore wider markets. Participation in international events can support these connections, although sustained commercial growth requires follow-up efforts.
The Agriculture Department’s participation also placed Manipur’s indigenous varieties within a larger conversation about trade and innovation. Nevertheless, any long-term benefit for farmers will depend on whether interest generated at the event translates into actual sales and better market access.
Manipur black rice looks beyond traditional cuisine
The Delhi showcase demonstrated how Manipur’s traditional rice can be introduced through contemporary international dishes. By pairing Chak-Hao with Korean-style kimbap, the presentation connected regional agricultural heritage with a familiar format from another food culture.
Overall, the demonstration highlighted the importance of culinary innovation in promoting indigenous crops. It also showed how specialty rice varieties can appeal to audiences beyond their traditional markets.
For Manipur, the next challenge is to turn this visibility into sustainable opportunities for farmers, local businesses and food entrepreneurs. Wider recognition, stronger market connections and responsible product development could help preserve the value of Chak-Hao while introducing it to new consumers.