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There is a field where 200 varieties of native rice are ripening in various ways.
Reporter Seo Sang-gyo from the Uijeongbu branch reported on the indigenous rice that is difficult to meet.
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Various types of rice grow in the field as autumn deepens.
Rice grown in a paddy field of 7,000 square meters is different from ordinary rice in color.
It is a northern heukjo, originating from the Pyeongan-do region.
Named after the color of rice, the drumstick is tall and sturdy.
It is red Tommy with a burning appearance.
It is a native rice that has been handed down since ancient times in Jangheung, Jeollanam-do.
Rice with unfamiliar names such as red chanarak, heukgang, and mujudo are all native.
[Lee Geun-i/CEO of Woobo Farm: (The characteristic of native rice) is that it is tall, has a snail, and uniqueness, that is, that it has his own region (.)]
Mr. Lee has been building native rice farming for 11 years
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The all-in-one early-growing species were harvested before Chuseok.
There is a tractor, but the rice varieties are cut off one by one with a sickle to prevent mixing.
[Songjaeyeop/Indigenous Rice Cultivation Trainee: Seeing that the seedlings planted by themselves are now harvesting their fruits, I am very proud.] In
this seed's warehouse, more than 250 native rice seeds harvested last year are kept as they are.
It is a seed to spread to other farmers.
[Geun-i Lee/CEO of Woobo Farm: There is a group of farmers who want to build native rice.
Now I'm going to supply them with seeds (.)]
The reason why this seed insists on cultivating native rice is because he wants to share the joy of self-sufficiency and circulation of native seeds with his neighbors.
The National Agricultural Genetic Resource Center holds 4,000 species of native rice seeds, but only a few are actually cultivated.