Du̠cci-nsaai

**Du̱cci-nsaai** Yet tswa ba̱pyyi ji ba brak a̱ tyi u̱ ku̱yak ka̱pffun ni, u̱ yet a̱hyom kyangya na ggwo yring ka̱yat a̱hwa u̱ ba̱nyet Ka̱sa ba ni ba ya ni, a̱kpak a̱ shyi, A̰sya, bu̱ ba̱nyet Afirika. Du̱cci-nsaai a̱ yet zwa ba̱pyyi, byin na ba n yei, Oryza sativa ni, madei (Du̱cci-nsaai ba̱nyet A̰shya) a̱u Oryza glaberrima (Du̱cci-nsaai ba̱nyet Afirika). Ba yin brak bu̱ du̱cci-nsaai ba̱nyet A̰siya a̱ tyyi u̱ ku̱yak ka̱ryyi u̱ Ka̱byen Caina an cei du̱rya 13,500 si nat du̱rya 8,200 ji a̱ ka̱n syak ni, wwon ba brak du̱cci-nsaai Afirika ti a̱ tyyi u̱ ku̱yak ka̱ryyi u̱ du̱rya 3,000 ji ka̱n siyak ni. Du̱cci-nsaai yet a̱hyom nkyang naa ni a̱n wap ba̱gu̱ngang u̱ Ka̱sa ka ka̱pffun, u̱ du̱rya 2021, ba yin kap du̱cci-nsaai ton cci-kop ncci-kop 787, ku tyyi du̱cci-nsaai u̱ yet a̱mba̱naai wwon u̱ tssup ku̱yak a̱ra̱ke, bu̱ yakpat, bu̱ a̱la̱ka̱ma. Bu̱ ka̱sak 8 (8%) du̱cci-nsaai ti ba kap i, a̱mi ba wwut a̱naat i u̱ na̱byen na̱ yaan. Caina, bu̱ Ndiya, bu̱ Ndonesiya mba a̱ ya du̱cci-nsaai ba̱gu̱ngang. Ka̱sak ba̱gu̱ngang ka̱yat du̱cci-nsaai ti ba kap u̱ na̱byen a a̱ sshi u̱ ta̱kyem ni a̱ na byyan rot sang a̱tsatsak na̱bvwa saai bu̱ du̱wat ti ba ni nwwut i ni.

Sum du̱cci nsaai ka̱ram ku̱̇yak a na ssha rat rot yya ji nkyang nzaan na na za zramm ni da̱ ni di cunyyi bu̱ sunswan bu̱ na̱non bu̱ ba̱pyyi bu̱ nhyyu na na za byyan ni. 
Nkyang nzaan na ba na yya ni, da ni dibtyei nakang bu cam na tyi ba ywai kasak ka zu n byyan ni.

Ba na krwap tswa ji a̱ ga ssha tun a̱kunkom a a̱ wwon tswa ji sai ni a bvoi ryi di ka̱byen ni au ba̱funfum rot yya ji ba n za hwat u̱ krwap a ni. 
A̱yaan ba na hyut a̱ su wa bvwa an wan zu ga byang a̱hwa au a̱hyom.
Du̱cci nsaai a̱ byi ba̱nwun ba ba nyei gluten ni, nba a̱mi a̱ byi rwoi a̱ nok a̱ bvo jji nkap rwam ni , , wwon a̱ bvo tyei du̱kunkrang rwam ni. Nkyang a̱ byi a̱yinyyat ba̱nwai ni ka̱yat ntswa du̱cci nsaai a̱ mon bu̱, amylose bu̱ amylopectin, a̱ tyei zu byyi swat a̱ ku bvwon ni.[1] Long-grain rice, from the Indica cultivar, tends to stay intact on cooking, and is dry and fluffy. The aromatic rice varieties, such as basmati and jasmine, are widely used in Asian cooking, and distinguished by their bold and nutty flavor profile.[2] Medium-grain rice, from either the Japonica or Indica cultivar, or a hybrid of both, is moist and tender and tends to stick together.[3] Its varieties include Calrose, which founded the Californian rice industry, Carnaroli, attributed as the king of Italian rice due to its excellent cooking properties,[4] and black rice, which looks dark purple due to high levels of anthocyanins, and is also known as forbidden rice as it was reserved for the consumption of the royal family in ancient China.[5] Short-grain rice, primarily from the Japonica cultivar, has an oval appearance and sticky texture. It is featured heavily in Japanese cooking such as sushi (with rice such as Koshihikari, Hatsushimo, and Sasanishiki, unique to different regions of climate and geography in Japan),[6] as it keeps its shape when cooked. It is also used for sweet dishes such as mochi (with glutinous rice), and in European cuisine such as risotto (with arborio rice) and paella (with bomba rice, which is actually an Indica variety).[2] Cooked white rice contains 29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety produced by genetic engineering to contain vitamin A.

Ku̱yak du̱cci nsaai a̱mi ba hywa ku cong bu̱ atswa a̱yring ka̱yat a̱ka̱tuk ncing u a̱ tung an kyei a̱nunyaan kasa na ni u̱ du̱rya 2022. Kidei yya ji kuyak ducci nsaai ku nu ssha kabvung ni rit kashei yya nabvwa buabvwan shai kyang nbvak bu zwa ni a ka bvwonbazu nabvwa.
 An tada ba̱nyeyyu du̱cci nsaai a byi kpungtun a na̱zzu tssup bu̱ nkyang  nzaan da ni di nyreng bu̱ du̱yywa ni.

Ka̱srong:Jju Wikipedia Outreach