Why Hand Pounded Rice is Not Popular
You can get the answer by yourself. Lets understand this with the help of an example:- today, pizza and burgers are more popular, and you can find pizza stores in very small We Pounders as well. But when it comes to authentic meals then you hardly get anywhere, and then you go miles and miles to eat that. And you are ready to pay more for it.. Same happened with natural hand pounded rice. With the advent of machines the beautiful art lost its significance. Just like pizza and burger, you can get the white rice anywhere around you, it’s easily available. We pounders is just taking small step towards saving the lost tradition and reducing the carbon footprint.
The other important thing is that hand pounded rice is not commercialized because it can’t be produced in large quantities. the while rice is easily available because with the help of machines companies can produce rice in large quantities. On the other side, only 8-10 kg rice is produced by hand pounding.Only a few lucky customers can get the goodness of hand-pounded rice because rice is always fresh pounded.
Semantics Of White, Brown & Hand Pounded Rice
| Sl No. | White Rice | Brown Rice | We Pounders Natural Hand Pounded Rice |
|---|---|---|---|
| 1 | White Rice making Machine Milling Temperature goes up to 70 Degree Celsius. | Brown Rice making Machine Milling Temperature goes up to 70 Degree Celsius. | In Hand Pounded Rice, zero heat is generated. |
| 2 | High in glycemic index i.e.70 0r 72. it can’t keep us full for longer period of time Spikes our blood sugar very quickly. | It has moderate GI which is 50. | This rice is low in GI i.e 42. The little portion keeps you full for a longer time. |
| 3 | Machine processed. Zero in nutrients. | It has High in Anti-nutrients and High in Arsenic Content. | Hand processed with mortar and pestle. All the nutrients and vitamins are retained. |
| 4 | With the help of chemicals and artificial agents the shelf life of the rice is increased almost 1-2 year. | It also have low shelf life. like six months to 1 year. | we have 2 years of shelf life because we follow traditional earthen pot method. This method protects rice from insects. |
| 5 | With the help of machines more rice is produced in less time which further leads to more profit. | Because of high heat generation in machine milling, most of natural nutrients and oil contents burnout. | Fresh pounding of the rice is done for every order. Focus on nutrients and quality. |
| 6 | White rice is average in taste. | brown rice tastes so bad. even brown rice is not suitable to Indian food culture. Its western rice. | Hand pounded rice tastes delicious. High on taste and comes with an alluring nutty aroma. |
| 7 | The genetically modified seeds are used. | Genetically modified seeds are used. This actually benefits companies because they can use these seeds multiple times. | The traditional seeds are used. |
| 8 | We can call it technology oriented rice. | This is western rice. its not suitable to Indian climate. | Natural Hand pounded rice is our culture given by our ancestors. |
| 9 | With the help of machines companies can produce a thousand tons of white rice in a single day. | same goes for brown rice as with the help of machines lots of rice can be produced in a day. | As all the work is done by humans, only 8-10 kg rice can be made in a single day. |
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Frequently Asked Question’s
Some frequently asked questions about why hand pounded rice is not popular.