Palatability of rice and effect of a placebo using Aigamo duck (crossbreed of wild and domestic ducks) husbandry methods.

摘要

Palatability of rice was investigated using a taste evaluation panel for rice grown either using conventional techniques or the Aigamo duck method [an organic system in which Aigamo ducks graze rice fields, providing organic manure and weed and pestcontrol]. Using the standard sensory test, rice cultivated by the Aigamo duck method had low palatability, associated with higher protein content. When information about the Aigamo duck method was given to the judging panel in advance, rice grown this way was given a higher palatability rating, suggesting that sensory rating of the consumer varies in accordance with information provided.