Throughout the Yangtze River Delta, a region in southern China famed for its widespread rice production, farmers grow belts of slender green stalks. Before they reach several feet tall and turn golden brown, the grassy plants soak in muddy, waterlogged fields for months. Along the rows of submerged plants, levees store and distribute a steady supply of water that farmers source from nearby canals.
This traditional practice of flooding paddies to raise the notoriously thirsty crop is almost as old as the ancient grain’s domestication. Thousands of years later, the agricultural method continues to predominate in rice cultivation practices from the low-lying fields of Arkansas to the sprawling terraces of Vietnam.
As the planet heats up, this popular process of growing rice is becoming increasingly more dangerous for the millions of people worldwide that eat the grain regularly, according to research published Wednesday in the journal Lancet Planetary Health. After drinking water, the researchers say, rice is the world’s second largest dietary source of inorgan... Read more
