Somatic Hybridization in Rice x Soybean

Abstract

Rice, Oryza sativa L., is the world’s most important cereal food crop in terms of caloric intake. It contains about 72% glucoside and 10% protein (Standard Tables of Food Composition, Agency of Science and Technology, Japan 1986). In terms of total world grain production it is exceeded only by wheat. Rice is a warm area crop and is grown most extensively in the humid tropical and subtropical regions of the world. In temperate climates, and at high elevations, rice is grown as a summer crop. About 90% of the worlD’s rice is grown in the People’s Republic of China, India, Japan, Korea and southeastern Asia, outside of Asia, less than 10% is produced in the USA, Brazil, Africa and southern Europe (EAO 1985). Soybean, Glycine max (L.) Merr., is the worlD’s most important crop as a source of plant protein and oil. It contains about 35% protein, 19% lipid and 24% of glucoside (Standard Tables of Food Composition, Agency of Science and Technology, Japan 1986). The USA now accounts for about 48% of the world production of soybeans. China and Brazil account for another 33% of the worlD’s total production. The remaining production is scattered among various countries in Asia and South America (FAO 1985).