Local method of “Chira” processing Introduction: “Chira” (beaten rice) is a local food of Bangladesh. Chira is a is a type of rice which is flattened into flat light dry flake. It is a type of breakfast specially in rural and semi urban regions. It is prepared from rice and is a low cost wholesome food with good nutritional value. It can be consumed in different ways by soaking raw in water, fried, with curd or milk, etc. Background: Local method of “chira” processing is an organic process.
Where todays modern machines are not used. It is important to make this process organic because ost of the time chira is taken directly with water or milk. Though some industries produce chira commercially and they are using machines also some chemicals which are not good for health. So we should encourage the local process of chira processing. Objectives: Local method of chira processing is an organic process. It is also done in artistic way too. Some local Equipments & materials are used in this organic process.
Equipments & materials: Paddy, Bowl, Sieves, Dheki, Stoves etc. [pic] Main process: At first Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. After drying it is roasted and is beaten by dheki to make flakes. These flakes are passed through sieves to remove uneven and unwanted materials and to obtain flakes of fairly even size. Then it is ready to eat. Now a days modern machines are used to make huge production of beaten rice.
Methodology: To know all about chira processing I searched over internet and also talked with some producers. Study period: I studied about 1 5 days about chira processing to know the local method of chira processing. I searched over internet for the information and also talked with my aunt who often make chira in her own house. Primary information: From my Aunty Mrs. Farida parvin Secondary Information: From internet specially encyclopedia. Data Analysis: To get fixed amount of chira we need fixed amount of paddy.
Time is also varied with weather conditions. For local met nod ot chira processing: ISL IQuantity of Beaten rice needed 12 days For industries: I II. I Quantity of Beaten rice II hour I Quantity of paddy 110 kg I Time 115 kg Presentation: To make this local process more popular presentation can be projected. In presentation we can make people understand how to use this local organic process to produce chira. pic] Working process: 1 . Paddy cleaning and grading: Paddy is cleaned and graded to remove impurities. 2.
Soaking: Paddy is soaked in hot water for about 45 minutes. 3. Drying and roasting: After drying it is roasted until it is ready for beaten. After that it is beaten in Dheki to make flakes. 4. Sieving and Packing: These flakes are passed through to remove uneven and unwanted materials and to obtain flakes of fairly even size. Paddy cleaning and grading Soaking Drying and roasting Sieving and Packing Dissimilation: In workshop and seminars we can show local method of chira rocessing is an organic way of food processing and chira is a organic safe food.
With seminars we can encourage people to produce chira using local method. Result & finding: Local method of chira processing is a very old method. People can easily make this organic food. This food is safe and cheap. References: Wikipedia, http://www. techno-preneur. net/technology-food/beaten. htm, Conclusion: As a organic food beaten rice or chira is very useful and good for health. If we can encourage people to take chira in organic way then local method of processing chira will be noticed as more popular process.