BHU researchers revive timeless rice variety ‘Adam Chini’ with innovation

In response to these challenges, Professor Shravan Kumar Singh and his team at BHU’s Department of Genetics and Plant Breeding have spent over 14 years researching ways to enhance Adamchini without compromising its core qualities. The breakthrough came with the use of mutagenesis, a technique that has successfully reduced the rice’s height, shortened its maturity period and increased its yield, all while retaining the signature aroma and grain type.The research team has developed 23 novel mutant lines of Adamchini, including varieties with a reduced height (105 cm for mutant-14), earlier maturity (120 days for mutant-19), and higher yields (30-35 quintals per hectare for mutants 14, 15, 19, and 20). These improvements have made the rice more suitable for mass production while retaining its coveted fragrance, which is said to surpass that of popular Basmati.These advancements have been particularly welcomed by farmers in the eastern foothills of the Vindhya mountain ranges, spanning districts like Chandauli, Mirzapur, Sonbhadra and parts of Varanasi. The state government has since branded Adamchini as “Vindhya Black Rice”.



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