Is the rice that China is eating now the hybrid rice studied by Academician Yuan Longping?

Hybrid rice tastes bad, and the proportion of direct consumption is not high. Rice varieties in China are mainly divided into three categories: one is glutinous rice, that is, glutinous rice. The yield per mu is very low, the taste is good, the price is high, and there is no large-scale planting. Secondly, japonica rice is mainly planted in the north, especially in the northeast. Long growth period, high amylopectin content, high viscosity after cooking and good taste. The classics are Wuchang rice and Panjin rice. The third kind is indica rice, which is mainly planted in the south. It has been cooked for more than a year. The amylopectin content is relatively low. After cooking, it is hard and tastes ordinary. Hybrid rice is indica rice, but indica rice is not necessarily hybrid rice. The advantage of hybrid rice is high yield, but it needs fertile soil and water, poor disease resistance and lower amylopectin content than ordinary indica rice. Therefore, the poor taste leads to the lower price of hybrid rice than that of traditional indica rice. Therefore, although the yield is higher, the lower unit price offsets the yield advantage to some extent. In addition, hybrid rice cannot be preserved because of the cultivation of male sterile plants. You need to buy seeds from a seed company every year. The price of seeds per kilogram is tens of yuan, and the planting cost is high. At present, Shanyou 63, an academician of Xie Huaan, has the highest planting proportion of hybrid rice, and its taste is better than other hybrid rice varieties. Generally speaking, hybrid rice is generally used to export or reserve raw materials for grain or rice products, and the proportion of direct consumption is low, so most of it is not hybrid rice.