A unique ‘torai’ that can ‘rice’ to the occasion
Scientists have developed a unique sponge gourd variety, VRSG-7-17, that naturally smells like Basmati rice. This aromatic trait, identified at ICAR-IIVR Varanasi, is due to a stabilized recessive gene. The aroma persists even after cooking, offering new commercial opportunities and potentially higher farmer incomes due to consumer appeal.
Scientists have developed a unique sponge gourd variety, VRSG-7-17, that naturally smells like Basmati rice. This aromatic trait, identified at ICAR-IIVR Varanasi, is due to a stabilized recessive gene. The aroma persists even after cooking, offering new commercial opportunities and potentially higher farmer incomes due to consumer appeal.
