Mainak Agro Food Product Bardhaman, West Bengal

Mainak is Parboiled Rice, The Brand developed and produced by Mainak Agro Food Product. Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France. Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.[citation needed] Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this parboiling was adopted by North American rice growers in the early 20th century.[citation needed] The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha-amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit gut health in humans. However, this also makes the kernels harder and glassier. Small amounts of milk are often added to parboiled rice as a means to stop over-hardening.[citation needed] Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

Krishak Gobindobhog, literal translation: Offering to the Gods, is a rice referenced in ancient Indian literature. It was used as an offering to the gods because it was known to be "the rice preferred by the gods". It is a short grain, white, aromatic, sticky rice. It is grown traditionally in West Bengal, India. It has many traditional Bengali recipes intended for it specifically. It has a sweet buttery flavor and a potent aroma. Gobindobhog is known to be a sweet and sensual flavor that is storied in the Mahabharata to be the proffered rice of the gods. It is used as an offering to the gods and is said that eating this rice will bring one closer to divinity. Gobindobhog rice cooks in only ten minutes. In London Olympics 2012 there are two rice imported by the International Olympic Authority for international sportsmen and official is one is 'Tulaipanji'. And other is “Gobindo Bhog” The Mahabharata (composed between 300 BC and 300 AD) has the honor of being the longest epic in world literature, 100,000 2-line stanzas (although the most recent critical edition edits this down to about 88,000), making it eight times as long as Homer's Iliad and Odyssey together, and over 3 times as long as the Bible (Chaitanya vii). According to the Narasimhan version, only about 4000 lines relate to the main story; the rest contain additional myths and teachings. In other words, the Mahabharata resembles a long journey with many side roads and detours. It is said that “Whatever is here is found elsewhere. But whatever is not here is nowhere else.” The name means “great [story of the] Bharatas.” Bharata was an early ancestor of both the Pandavas and Kauravas who fight each other in a great war, but the word is also used generically for the Indian race, so the Mahabharata sometimes is referred to as “the great story of India.” The work is divided into 18 books (concerning an 18-day war among 18 armies). The main narrative concerning the war is contained in the first ten books. Among these books it is told this very special grain from West Bengal, India; Gobindobhog (Govindo-Bhog) (Govindabhog) is made as an offering to the gods because it was known that this was their preferred rice. This is the special rice used at festival time. Until recently this rice has only been sold in India. Gobindobhog is traditionally grown in West Bengal. It is a sacred rice. Gobindobhog is a highly aromatic short grain, white, sticky rice. This rice only takes ten minutes to cook after soaking. In the southern India it is known as “Jira Rica”..