Certified Rice Seed Đài Thơm 8

Overview

It combines useful salinity tolerance and strong lodging resistance with attractive export-grade rice and excellent eating characteristics.

Certified seed is produced under field inspection and laboratory testing for varietal purity and germination, so every bag gives an even, true-to-type crop. Sowing certified seed is the simplest way to protect yield, grain quality and the price the harvest fetches.

Key features

• Premium fragrant rice with export-grade grain
• Moderate salinity tolerance, up to about 4‰
• Resists brown planthopper and rice blast; sturdy, lodging-resistant stems
• Milling rate of about 68%; rice keeps its softness after cooking
• Certified seed, tested for varietal purity and germination

Growing guide

1. Seed and landSoak and incubate the seed until it just sprouts. Level the field and drain it well so seedlings establish evenly, whether you broadcast, drum-seed or transplant.
2. Seed rateSow thinly: a moderate seed rate gives sturdier tillers, better airflow and less disease. Drum or cluster seeding saves seed and makes the crop easier to manage.
3. NutritionSplit nitrogen into several doses through tillering and panicle initiation and balance it with phosphorus and potassium. Avoid heavy late nitrogen, which invites lodging and pests.
4. WaterKeep a shallow water layer after establishment and use alternate wetting and drying where you can: it saves water and cuts methane emissions. Drain the field 7–10 days before harvest.
5. Crop protectionScout weekly for brown planthopper, leaf folder, blast and bacterial leaf blight, and spray only when local thresholds are reached, following plant-protection advice.
6. HarvestHarvest when 85–90% of the grains on the panicle have turned straw-yellow, then dry the paddy promptly to about 14% moisture for storage.