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Study on Marketable Rice Varieties, Strength, Weakness of Rice Marketing and Value Added Products in Nay Pyi Taw Union Territory, Myanmar
Agri-processing and value addition are expanding recently, focusing on rice value added products based on the diversification of rice varieties. This study aimed to explore information about marketable rice varieties and commonly used rice varieties for marketed snacks and noodle in four markets, Nay Pyi Taw. Based on the findings, the top five marketed rice varieties were Manawthukha, Shwebo Pawsan, Pyapon Pawsan, Machando, and Ayeyar Padaethar in Nay Pyi Taw. Among the strengths of rice market, the major strength was the high demand for quality rice (88.67%), while the major weakness was price fluctuation (66.04%). Approximately 42.86% of the samples used two types of rice varieties, including Pawsan and Manawthukha, Pawsan and Pawsanhmwe, Manawthukha and Sticky rice, Machando and Sticky rice for rice snacks. Mostly, sample rice noodle mills used one type of rice variety such as Manawthukha, Byawt Tun and Byawt Thukha for rice noodles. According to the results, head rice and aged rice types were mainly used for rice snacks and rice noodle. Popular marketed rice varieties and commonly used rice varieties for snacks and noodle will be useful for farmer's decision making in the selection of rice varieties to grow. Moreover, information about rice varieties will be useful for rice breeding programs and distribution strategies as the demand driven plan formulation for the future research of rice industry in Myanmar
Oral intake and serum levels of ascorbic acid in continuous ambulatory peritoneal dialysis patients
Oral intake of ascorbic acid is essential for optimum health in human beings. Continuous ambulatory peritoneal dialysis (CAPD) patients have an increased need for ascorbic acid, because of increased loss through dialysate, reduced intake owing to nausea and loss of appetite, and increased oxidative stress. However, optimum intake is still controversial. We studied 50 clinically stable patients to determine the relationship between oral ascorbic acid intake and serum ascorbic acid (SAA) level. Total oral intake ranged from 28 mg daily to 412 mg daily. Only one patient had an oral intake of ascorbic acid below 60 mg per day. The SAA levels ranged from 1 mg/L to 36.17 mg/L. Although a strong correlation existed between intake and SAA (p < 0.001, R2 = 0.47), the variation in SAA at any given intake level was wide. Of the studied patients, 62% had an SAA < 8.7 mg/L, 40% had an SAA < 5.1 mg/L (below the level in a healthy population), and 12% had a level below 2 mg/L (scorbutic). None of the patients demonstrated clinical manifestations of scurvy. Our results show that, in CAPD patients, ascorbic acid deficiency can be reliably detected only with SAA measurements, and oral intake may influence SAA level. To maintain ascorbic acid in the normal range for healthy adults, daily oral intake needs to be increased above the U.S. recommended dietary allowance to 80-140 mg