Magu Rice

Magu Rice

　　Magu Rice, also known as "Cold Water White," was historically referred to as "Silver Pearl Rice." It is said to have been cultivated for over 1,000 years. According to the *Magu Mountain Annals* compiled in the fifth year of the Tongzhi reign during the Qing Dynasty (1866 AD): “Silver Pearl Rice is produced locally on this mountain. It is planted in April and harvested in August. During the Song Dynasty, it was selected as tribute rice. Nowadays, most of the rice grown on the mountain is of other varieties, and Silver Pearl Rice has become quite rare!” Magu Rice is as white as silver, with grains resembling pearls. It cooks easily, emits a fragrant aroma, and is highly nutritious. This rice has a unique quality: when used for steamed rice, it is soft yet chewy; when used for porridge, it is sweet, thick, and sticky, leaving a lingering aftertaste; when made into rice flour, it is smooth and delicious; and when brewed into wine, it offers a rich aroma and mellow taste. It also possesses disease and cold resistance properties.

　　Produced in Yujayuan Village, Magu Mountain Scenic Area, Nancheng County, Magu Rice—also known as "Silver Pearl Rice"—is a local agricultural “brand name” with over 1,000 years of cultivation history. According to the *Magu Mountain Annals* compiled in the fifth year of the Tongzhi reign during the Qing Dynasty: “Silver Pearl Rice is produced locally on this mountain. It is planted in April and harvested in August. During the Song Dynasty, it was selected as tribute rice. Nowadays, most of the rice grown on the mountain is of other varieties, and Silver Pearl Rice has become quite rare!” Magu Rice is as white as silver, with grains resembling pearls. It cooks easily, emits a fragrant aroma, is highly nutritious, and has disease and cold resistance properties.

　　It is reported that since the 1990s, the county has sought to expand the planting scale of this variety to develop it into a genuine industry for local prosperity. However, due to specific environmental conditions and the genetic traits of the variety, Magu Rice is currently grown in an area of less than 1,000 acres around Magu Mountain, with yields not exceeding 300 kilograms per mu. The total annual production of Magu Rice in the county has remained at around 250,000 kilograms, with very little reaching the market.

　　Jiangxi Magu Industrial Group Co., Ltd. has specifically established three grain farming cooperatives, set up 17 Magu rice planting bases, and developed three major product series: rice, rice noodles, and syrup. The company obtained ISO9001-2000 international quality management system certification in 2002, HACCP international food safety management system certification in 2005, and was awarded the title of “Demonstration Processing Enterprise for Safe Grain and Oil” in the province in 2010. Its products have successively won honors such as “National Green Food,” “Jiangxi Province Famous Agricultural Product,” “Jiangxi Province Well-Known Trademark,” and “Gold Award Rice” at the 8th China High-Quality Rice Expo. The products are sold in major cities across China, supermarkets, and exported to more than ten countries and regions in Southeast Asia and Europe & America, enjoying great popularity and favor among consumers.