date:Apr 24, 2013
ai, on the other hand, is nonaromatic, yet has strong potential in parts of the country where aroma is less important.
Beyond the aroma difference, Komboka and Tai are highly preferred by farmers for their long, slender, and translucent grains, and soft texture for cooking, as the texture remains soft after overnight storage.
Both varieties can be grown twice a year during the rainy season from January to June and during the dry season from August to December.