The Chinese government adopted the Belt and Road Initiative (BRI) in 2013 to invest in more than 150 countries and international organisations as a global infrastructure development strategy.
This week, the third Belt and Road Forum for International Cooperation occurred in Beijing. World leaders, including Russian President Vladimir Putin, visited China for the opening ceremony.
President Xi Jinping delivered a keynote speech, saying China will work with all parties involved to usher Belt and Road cooperation into a new stage of high-quality development to achieve modernisation for all countries.
As part of this year’s theme: “Everything Goes Global,” CGTN explores the journey of rice from its origins in China to its global influence on cuisine.
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WATCH: The story of rice, everything goes global
Rice, a crucial grain for over half of the world’s population, was first domesticated in ancient China. Scientists estimate this happened 8,200 to 13,500 years ago in the Yangtze River basin.
Over time, rice spread through migration and trade. It reached Thailand between 4,000 and 3,000 BC, Korea around 1,000 BC, and later Japan.
From China and Southeast Asia, rice journeyed westward to India and then to southern Europe during the Middle Ages.
Today, rice is a dietary staple for half the world’s population, primarily in Asia, southern Europe, and tropical regions of the Americas and Africa.
Different rice varieties were developed to suit various regions and tastes, resulting in diverse dishes like paella, sushi, bibimbap, risotto, and jambalaya.
China stands as the world’s largest producer and consumer of rice, with the legacy of Yuan Longping, a Chinese scientist who pioneered high-yield rice varieties to combat food shortages and support farmers’ livelihoods.
His work continues to benefit countless people worldwide by meeting the growing demand for food.
