Glossary entry (derived from question below)
Italian term or phrase:
Riso greggio
English translation:
brown rice, rough rice, dehusked rice
Added to glossary by
suewiddicombe
Jul 12, 2013 09:13
11 yrs ago
Italian term
United Kingdom
Translations Italian / French to English
Native in: English
Works in: French to English, Italian to English
Riso greggio
Italian to English
Other
Agriculture
rice crops
Hello, I am not allowed to ask this in one question but my problem is the distinction between RISONE and RISO GREGGIO (for both terms, I've found the translations rough rice, raw rice, unmilled rice, paddy rice, (versus processed rice or riso lavorato)) but there seems to be a distinction made between the two Italian terms in the text I am translating (a survey of rice imports and exports in Italy):
"• Attualmente le importazioni provengono quasi esclusivamente dall’Unione Europea e dall’Asia centro-orientale. Tra le diverse categorie ***il risone*** è quasi esclusivamente importato da Paesi dell’Unione Europea, il ***riso greggio*** arriva per l’81% dall’Asia centrale, mentre per la ridotta quota di riso lavorato a queste due aree si aggiunge la provenienza l’Asia orientale.
• I primi 10 Paesi partner dell’import forniscono rispettivamente il 95% delle quantità ed il 93% del valore del ***riso greggio*** e lavorato in ingresso in Italia ed i prezzi più elevati si registrano per la provenienza del riso extra-EU soprattutto prodotto greggio e lavorato, rispetto a quelle europeo (prevalentemente ***risone***)."
Can anyone explain this distinction and suggest a translation for each of the two terms? Many thanks.
"• Attualmente le importazioni provengono quasi esclusivamente dall’Unione Europea e dall’Asia centro-orientale. Tra le diverse categorie ***il risone*** è quasi esclusivamente importato da Paesi dell’Unione Europea, il ***riso greggio*** arriva per l’81% dall’Asia centrale, mentre per la ridotta quota di riso lavorato a queste due aree si aggiunge la provenienza l’Asia orientale.
• I primi 10 Paesi partner dell’import forniscono rispettivamente il 95% delle quantità ed il 93% del valore del ***riso greggio*** e lavorato in ingresso in Italia ed i prezzi più elevati si registrano per la provenienza del riso extra-EU soprattutto prodotto greggio e lavorato, rispetto a quelle europeo (prevalentemente ***risone***)."
Can anyone explain this distinction and suggest a translation for each of the two terms? Many thanks.
Proposed translations
(English)
| 4 | brown rice |
Inter-Tra
|
| 5 | raw rice or paddy rice |
Giovanni Pizzati (X)
|
| 3 | paddy |
dandamesh
|
| 1 +1 | rough rice |
Wendy Streitparth
|
Proposed translations
3 hrs
Selected
brown rice
'greggio' sta per 'grezzo', è il riso di color scuro senza 'husk' sta
come 'brown sugar'
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Note added at 3 hrs (2013-07-12 12:29:12 GMT)
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Brown Rice. After the husk is removed the remaining product is called brown rice. Brown rice is more nutritious than white rice, but very little rice is consumed in the brown form. Brown rice contains a bran layer that is about 12% of the brown kernel by weight. The protein in white rice is much more nutritious than most cereal grains but has a low level of the essential amino acid, lysine. The protein level in bran layer of brown rice is higher and has more lysine. The protein in brown rice has one of the most complete essential amino acid profiles of any vegetable crop. (No vegetables alone are complete.) The rice bran layer of brown rice also contains digestible fiber as well as minerals and vitamins not found in milled rice. It was learned that incidences of beriberi were dramatically reduced when diets where switched from white milled rice to brown rice or even parboiled rice which contained more thiamin. The oil content of the rice bran contains several vitamin E components and valuable nutrients. Because minerals and vitamins are lost when the bran is removed, years ago many states passed laws requiring white rice to be fortified with vitamins and minerals. Despite its nutritional value, consumption of brown rice is low because it takes almost one hour to cook and many people do not care for the taste and texture. Unfortunately, once the husk is removed from rice, the bran layer starts going rancid and this contributes to the bitter taste of brown rice.
http://www.sagevfoods.com/MainPages/Rice101/Types.htm#brown
BROWN RICE
Very little brown rice is actually consumed in the U.S. or the world for that matter. Some rice is exported in the brown form (primarily to Japan and Europe) for further processing.
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Note added at 3 hrs (2013-07-12 12:35:10 GMT)
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semi grezzo = medium brown rice
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Note added at 1 day39 mins (2013-07-13 09:53:06 GMT)
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For RISONE I have already give you my interpretation. PADDY RICE
As regards RISO GREGGIO I would translated exactly as explained in the text above and as the IATE does; DEHUSKED RICE
come 'brown sugar'
--------------------------------------------------
Note added at 3 hrs (2013-07-12 12:29:12 GMT)
--------------------------------------------------
Brown Rice. After the husk is removed the remaining product is called brown rice. Brown rice is more nutritious than white rice, but very little rice is consumed in the brown form. Brown rice contains a bran layer that is about 12% of the brown kernel by weight. The protein in white rice is much more nutritious than most cereal grains but has a low level of the essential amino acid, lysine. The protein level in bran layer of brown rice is higher and has more lysine. The protein in brown rice has one of the most complete essential amino acid profiles of any vegetable crop. (No vegetables alone are complete.) The rice bran layer of brown rice also contains digestible fiber as well as minerals and vitamins not found in milled rice. It was learned that incidences of beriberi were dramatically reduced when diets where switched from white milled rice to brown rice or even parboiled rice which contained more thiamin. The oil content of the rice bran contains several vitamin E components and valuable nutrients. Because minerals and vitamins are lost when the bran is removed, years ago many states passed laws requiring white rice to be fortified with vitamins and minerals. Despite its nutritional value, consumption of brown rice is low because it takes almost one hour to cook and many people do not care for the taste and texture. Unfortunately, once the husk is removed from rice, the bran layer starts going rancid and this contributes to the bitter taste of brown rice.
http://www.sagevfoods.com/MainPages/Rice101/Types.htm#brown
BROWN RICE
Very little brown rice is actually consumed in the U.S. or the world for that matter. Some rice is exported in the brown form (primarily to Japan and Europe) for further processing.
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Note added at 3 hrs (2013-07-12 12:35:10 GMT)
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semi grezzo = medium brown rice
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Note added at 1 day39 mins (2013-07-13 09:53:06 GMT)
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For RISONE I have already give you my interpretation. PADDY RICE
As regards RISO GREGGIO I would translated exactly as explained in the text above and as the IATE does; DEHUSKED RICE
Note from asker:
| Thank you, fbbest, but the problem is the distinction between Riso Greggio and Risone. According to the European categorisation, husked (or brown) rice is translated as riso semi-greggio. What I need to know is what is the translation for RISO GREGGIO and what is the translation for RISONE (which appear to be two different things from my text). |
4 KudoZ points awarded for this answer.
Comment: "Am perplexed - if riso greggio is "dehusked" rice, then it isn't risone which is not dehusked - but dandamesh suggests that they are synonymous... question open."
+1
25 mins
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
12
rough rice
From the reference below I would say riso greggio is rough rice and risone must be either stalk paddy or husked rice.
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Note added at 34 mins (2013-07-12 09:47:22 GMT)
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Or maybe just brown rice.
http://www.ferm-eu.org/index1.html
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Note added at 34 mins (2013-07-12 09:47:38 GMT)
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for risone
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Note added at 34 mins (2013-07-12 09:47:22 GMT)
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Or maybe just brown rice.
http://www.ferm-eu.org/index1.html
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Note added at 34 mins (2013-07-12 09:47:38 GMT)
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for risone
Note from asker:
| Thank you, Wendy, but RISONE is translated (according to other ProZ entries and other sources) as PADDY RICE or ROUGH RICE. So what is riso greggio? (And paddy rice is not the same as husked rice which is "semi-greggio"). |
1 hr
5 hrs
Reference comments
23 mins
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
12
Reference:
Rice terminology
-
4 hrs
Reference:
inserisco due glossari che magari possono essere utili.
In tutti i testi che ho consultato riso greggio e risone sono dati per sinonimi. L'unica differenza che mi viene in mente e' la destinazione d'uso. che uno sia destinato all'alimentazione e l'altro alla semina?
Risone - Ente Nazionale Risi
www.enterisi.it/RisoVita/glo-3.html
Glossario ::. Risone. Il risone è il chicco di riso appena raccolto, ancora avvolto nel suo guscio.
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Note added at 4 hrs (2013-07-12 14:07:28 GMT)
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Le Riserie sono quegli impianti industriali che trasformano il riso greggio (detto risone) in riso lavorato (il riso bianco che arriva sulle nostre tavole) e/o effettuano lavorazioni aggiuntive come il processo di parboilizzazione.
http://www.enterisi.it/servizi/notizie/consumatori_notizie_f...
questo e' l' ente nazionale Risi, sei sicura che il tuo testo non utilizzi terminologia diversa per non ripetersi e che i due termini non siano considerati sinonimi?
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Note added at 5 hrs (2013-07-12 14:58:37 GMT)
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grazie cara (?), io cara, rileggendo e' proprio così, il riso greggio (paddy) viene detto risone (rice) quando è destinato alla lavorazione come alimento e magari anche per altri scopi, penso alla polvere di riso
In tutti i testi che ho consultato riso greggio e risone sono dati per sinonimi. L'unica differenza che mi viene in mente e' la destinazione d'uso. che uno sia destinato all'alimentazione e l'altro alla semina?
Risone - Ente Nazionale Risi
www.enterisi.it/RisoVita/glo-3.html
Glossario ::. Risone. Il risone è il chicco di riso appena raccolto, ancora avvolto nel suo guscio.
--------------------------------------------------
Note added at 4 hrs (2013-07-12 14:07:28 GMT)
--------------------------------------------------
Le Riserie sono quegli impianti industriali che trasformano il riso greggio (detto risone) in riso lavorato (il riso bianco che arriva sulle nostre tavole) e/o effettuano lavorazioni aggiuntive come il processo di parboilizzazione.
http://www.enterisi.it/servizi/notizie/consumatori_notizie_f...
questo e' l' ente nazionale Risi, sei sicura che il tuo testo non utilizzi terminologia diversa per non ripetersi e che i due termini non siano considerati sinonimi?
--------------------------------------------------
Note added at 5 hrs (2013-07-12 14:58:37 GMT)
--------------------------------------------------
grazie cara (?), io cara, rileggendo e' proprio così, il riso greggio (paddy) viene detto risone (rice) quando è destinato alla lavorazione come alimento e magari anche per altri scopi, penso alla polvere di riso
Note from asker:
| Caro (cara?) Danamesh, questo si è utile - grazie mille. Leggero' la spiegazione che mi hai dato e rileggero' il testo (che non è scritto molto bene in ogni caso) per vedere se potresti aver ragione. Grazie ancora |
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