In rice fields, especially in drought-prone areas, it is essential to implement water-saving irrigation practices. The first step is to ensure adequate moisture after transplanting by initially flooding the field and then gradually reducing the water level. This allows for shallow irrigation once the soil is sufficiently moist, avoiding standing water that can lead to unnecessary water loss. During the booting stage, which is a critical period for rice development, sufficient water must be provided. Drought during this time can cause spikelet abortion, leading to reduced grain production and poor pollen development. As a result, many grains may remain unfertilized, ultimately affecting both yield and quality. Cultivation and timely fertilization are also crucial. When drought occurs but the field is not completely dry, regular weeding and tilling should be carried out. This helps improve root development, reduce evaporation, and enhance the plant’s ability to withstand drought. It also prevents weeds from competing for water and nutrients. Additionally, high temperatures and drought can impair the plant's ability to absorb nutrients, so applying nitrogen and compound fertilizers during irrigation is important. If the seedlings are weak or show signs of yellowing, additional fertilizer should be applied to support growth and ensure proper grain filling. In areas with limited resources, drought-resistant agents can be used to reduce water evaporation by up to 70–80%. In less developed regions, spreading straw or grass between rice rows can help retain moisture and provide some nutrients to the plants. Pest control becomes more important under drought conditions, as the rice's growth is often delayed, making it more vulnerable. Regular monitoring and timely intervention are necessary to prevent damage. Controlled irrigation techniques involve maintaining a thin layer of water (5–25 mm) in the field after transplanting. Instead of continuously flooding the field, irrigation is based on soil moisture levels. The upper limit is set at 60–70% of saturated moisture content, while the lower limit varies depending on the growth stage. The "thin, shallow, wet, and dry" irrigation method is designed to meet the specific water needs of rice at different growth stages. After transplanting, a thin layer of water is maintained. During the tillering phase, shallow irrigation is used, followed by wetting during early tillering. As the plant progresses, water is applied in thin layers during jointing and booting, and kept shallow during heading and flowering. During the milk stage, the field is kept moist, and during the maturation phase, alternating wet and dry cycles help the rice mature properly. This technique is simple to understand and apply, making it an effective way to conserve water while increasing productivity. It promotes sustainable farming practices and supports healthy rice growth even in challenging conditions.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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