Oryza glaberrima

Oryza glaberrima,^[1] Latinitate communi oryza Africana^[2] appellata, est domesticata oryzae species familiae Poacearum, minus communis minusque nota quam Oryza sativa, species Asiatica. A Rolando Portères propositum est hanc speciem abhinc annorum 2000 vel 3000 domesticatam in mediterranea Superioris Nigri fluminis delta, in terra nunc Malia appellata;^[3] alii suadent in pluribus locis domesticatam esse.^[4] Parens ferus, qui in Africa etiamnunc crescit, est Oryza barthii.

Semina Oryzae glaberrimae

Plantae — Angiospermae

Monocotyledones
Commelinidae
Ordo : Poales
Familia : Poaceae
Subfamilia : Bambusoideae
Tribus : Oryzeae
Genus : Oryza
Species : O. glaberrima

Oryza glaberrima
Steud.

Culturam O. glaberrimae in agris ripariis civitatum Gambiae, Senegaliae, Guineae, Guineae Bissaviensis hodiernarum iamdudum institutam exploratores Europaei a saeculo XV observaverunt: Lusitani anno 1446 aestuarium Buba in Guinea Bissaviensi hodierna ingredientes agros latissimos reppererunt, arboribus bombyceis magnisque oryzae plantationibus repletos "ut terra omnis aspectum paludis haberet"^[5] Aloisius Cadamustus, qui anno 1455 ad Gambiam flumen pervenit et modum vivendi habitantium descripsit, "plures oryzae varietates, quam Senegae incolae" coluisse carnemque caninam comedisse dixit;^[6] Eustathius de la Fosse, explorator Francicus litus Granorum anno 1479/1480 visitans, prope urbem hodiernam Conakry ostrea speciei Crassostreae tulipae e granis meleguetis contusis elixata comedit cum oryza Africana butyro caprino, et melle illita: ita quarantesimam optimo modo celebravit.^[7] Andreas Alvares d'Almada, insularum Capitis Viridis nativus, cultivationem oryzae ad ripas fluminum Gambiae et Casamance anno 1594 descripsit: "Nigricolores in his paludibus agros constituunt; valla terris erigunt adventum aquarum exspectans, quae fluvius adveniens nihilominus saepe deiicit. Surculos nuper natos mox eripiunt et in locos minus humidos transplantant".^[8] Re vera in locos aquosiores transplantant, sicut Michael de la Courbe, anno fere 1685 per has regiones iter faciens, explicavit.^[9]

De virtutibus Shawn Murray anno 2004 "Oryzam Africanam" scripsit, "saporis nucei facultatisque ventrum generose replendorum causa, populi plures Africae occidentalis tanti ponderis aestimaverunt, ut cena sine hac haud cena sit".^[10] Similiter Olga Linares anno 2002 "oryza Africana stomacho graviorem esse dicitur" ait "famemque melius quatere. Farinam bonam, aromaticam, saporosam reddit ... unde conficiuntur potionem, pultem, panicella sive elixanda seu craticulis torrenda".^[11] Fruges tam utiles, medio saeculo XX late cultae, hodie a plurimis reiiciuntur. Oryza Africana etiamnunc colitur, sed rarissime ut comedatur, fere semper ut deis offeratur.^[12]

Notae

↑ Binomen ab Ernesto de Steudel anno 1853 statutum.
↑ "Oryza Africana" (index iii apud Google Books)
↑ Portères (1976)
↑ Jae et al. (2019)
↑ achavam a terra com grandes sementeiras e muytas arvores dalgodom, e muytas herdades sementadas darroz ... e diz que toda aquella terra lhe parecia a maneira de pauues: Gomes Eanes de Zurara; visconde da Carreira, ed., Chronica do descobrimento e conquisita de Guiné (Lutetiae: Aillaud, 1841) cap. 88 p. 415 (versionis Anglicae vol. 2 p. 264)
↑ Manzano de quelle medeme vivande, salvo che hanno piu risi, perche non nascono in lo paese de quelli de Sene[g]a; anzi manzano questoro carne de can, dove non ho mai udito che se manze altrove: Aloisius Cadamustus, Libro de la prima nauigatione per locceano a le terre de Nigri in Fracanzano Montalboddo, ed., Paesi novamente retrovati et nouo mondo da Alberico Vesputio Florentino cap. 43 editionis 1507; G. R. Crone, interpr., The Voyages of Cadamosto (1937) p. 70
↑ Les Mores dudit lieu nous apportoient a vendre des oustres de merveilleuse grandeur . . . et ainssy cuittes avec de la graine de paradys estampez en pouldre, nous les trouvions tresbons. . . . Et sy avions largement de bon rys et de bon bure faict de laict de chièvre, et du bon miel . . . de quoy nous assaulsiasmes nostre rys, et ainssy nous passasmes bien aises nostre quaresme: Eustache de la Fosse; R. Fourché-Delbosc, ed., "Voyage à la côte occidentale d'Afrique" in Revue hispanique vol. 4 (1897) pp. 184-185
↑ Começa o inverno nestas partes no fim d'Abril ... Fazem os negros as searas dos arrozes naquellas lalas, e fazem valados de terra por amor da venida do rio, mas nem por isso deixa o rio muitas vezes de os romper e alagar as searas. Depois deste arroz nado, o arrancão e transpõem em outras lalas mais enxutas, onde dá logo mantimento: Almada p. 36
↑ La Courbe
↑ Its nutty flavour and ability to "fill one up properly" has led many societies of West Africa to consider African rice so important that without it, a meal is simply not a meal: Murray (2004), citato J. R. Harlan in T. Shaw et al., edd., The Archaeology of Africa: Food, metals and towns (Londinii: Routledge, 1995)
↑ African rice is said be “heavier” on the stomach and hence better at quenching hunger. It also makes a good flour that is more aromatic and tastes better than the flour made from the O. sativa species. As a flour it can be consumed as a drink, as porridge, cooked as dumplings, or grilled over hot cinders: Linares (2002)
↑ P. Richards in R. Ellen, K. Fukui, edd., Redefining Nature: Ecology, Culture and Domestication (Oxoniae: Berg, 1996) p. 297; Linares (2002)

Bibliographia

Fontes antiquiores

1506/1508 : Duarte Pacheco Pereira; Raphael Eduardo de Azevedo Basto, ed., Esmeraldo de situ orbis (Olisipone, 1892} lib. 1 cap. 30, p. 52 et alibi
1594 : André Alvares d'Almada; Diogo Köpke, ed., Tratado Breve dos Rios de Guiné do Cabo Verde (Portu Cale: Typographia Commercial Portuense, 1841) p. 36 et alibi
c. 1685 : Michel Jajolet de de la Courbe; P. Cultru, ed., Premier Voyage du sieur de la Courbe fait a la coste d'Afrique en 1685 (Lutetiae: Champion, 1913) pp. 208–209 et alibi

Eruditio

"African Rice" in Lost Crops of Africa: Volume I: Grains (Vasingtoniae: National Academies Press, 1996. ISBN 978-0-309-04990-0) ~
Jae Young Choi et al., "The complex geography of domestication of the African rice Oryza glaberrima" in PLOS Genetics (7 Martii 2019)
Olga F. Linares, "African rice (Oryza glaberrima): History and future potential" in Proceedings of the National Academy of Sciences of the United States of America vol. 99 (2002) pp. 16360-16365
P. Martin, "Amélioration des conditions de production du riz flottant au Mali (période 1963-1973)" IN L'Agronomie Tropicale vol. 31 (1976) pp. 194-201
Min Hu et al., "The domestication of plant architecture in African rice" in Plant Journal vol. 94 (2018)
Shawn Sabrina Murray, "Searching for the origins of African rice domestication" in Antiquity vol. 78 (2004)
S. R. Pearson, J. D. Stryker, C. P. Humphreys, Rice in West Africa: Policy and Economics. Stanfordiae: Stanford University Press, 1981
Roland Portères, "Taxonomic botany of the cultivated rices of Oryza sativa and O. glaberrima" in Agronomie Tropicale et Botanique Appliqué vol. 3 (1956) pp. 341–384, 541–580, 627–700, 821–856
Roland Portères, "African Cereals: Eleusine, Fonio, Black Fonio, Teff, Brachiaria, Paspalum, Pennisetum, and African Rice" in Jack R. Harlan et al., edd., Origins of African Plant Domestication (Lutetiae, 1976) pp. 409-452
P. Richards, "Agrarian creolization: the ethnobiology, history, culture and politics of West African rice" in R. Ellen, K. Fukui, edd., Redefining nature: Ecology, Culture and Domestication (Oxoniae: Berg, 1996)
Peterson Wambugu, Marie-Noelle Ndjiondjop, Robert James Henry, "Genetics and Genomics of African Rice (Oryza glaberrima Steud.) Domestication" in Rice vol. 14 (2021)

Nexus interni

Digitaria exilis

Nexus externi

"Carolina Gold" apud National Geographic
N. M. Nayar, "Origin of African rice from Asian rice" apud Second Africa Rice Congress, Bamako, Mali, 22–26 March 2010: Innovation and Partnerships to Realize Africa’s Rice Potential

[1] Binomen ab Ernesto de Steudel anno 1853 statutum.

[2] "Oryza Africana" (index iii apud Google Books)

[3] Portères (1976)

[4] Jae et al. (2019)

[5] achavam a terra com grandes sementeiras e muytas arvores dalgodom, e muytas herdades sementadas darroz ... e diz que toda aquella terra lhe parecia a maneira de pauues: Gomes Eanes de Zurara; visconde da Carreira, ed., Chronica do descobrimento e conquisita de Guiné (Lutetiae: Aillaud, 1841) cap. 88 p. 415 (versionis Anglicae vol. 2 p. 264)

[6] Manzano de quelle medeme vivande, salvo che hanno piu risi, perche non nascono in lo paese de quelli de Sene[g]a; anzi manzano questoro carne de can, dove non ho mai udito che se manze altrove: Aloisius Cadamustus, Libro de la prima nauigatione per locceano a le terre de Nigri in Fracanzano Montalboddo, ed., Paesi novamente retrovati et nouo mondo da Alberico Vesputio Florentino cap. 43 editionis 1507; G. R. Crone, interpr., The Voyages of Cadamosto (1937) p. 70

[7] Les Mores dudit lieu nous apportoient a vendre des oustres de merveilleuse grandeur . . . et ainssy cuittes avec de la graine de paradys estampez en pouldre, nous les trouvions tresbons. . . . Et sy avions largement de bon rys et de bon bure faict de laict de chièvre, et du bon miel . . . de quoy nous assaulsiasmes nostre rys, et ainssy nous passasmes bien aises nostre quaresme: Eustache de la Fosse; R. Fourché-Delbosc, ed., "Voyage à la côte occidentale d'Afrique" in Revue hispanique vol. 4 (1897) pp. 184-185

[8] Começa o inverno nestas partes no fim d'Abril ... Fazem os negros as searas dos arrozes naquellas lalas, e fazem valados de terra por amor da venida do rio, mas nem por isso deixa o rio muitas vezes de os romper e alagar as searas. Depois deste arroz nado, o arrancão e transpõem em outras lalas mais enxutas, onde dá logo mantimento: Almada p. 36

[9] La Courbe

[10] Its nutty flavour and ability to "fill one up properly" has led many societies of West Africa to consider African rice so important that without it, a meal is simply not a meal: Murray (2004), citato J. R. Harlan in T. Shaw et al., edd., The Archaeology of Africa: Food, metals and towns (Londinii: Routledge, 1995)

[11] African rice is said be “heavier” on the stomach and hence better at quenching hunger. It also makes a good flour that is more aromatic and tastes better than the flour made from the O. sativa species. As a flour it can be consumed as a drink, as porridge, cooked as dumplings, or grilled over hot cinders: Linares (2002)

[12] P. Richards in R. Ellen, K. Fukui, edd., Redefining Nature: Ecology, Culture and Domestication (Oxoniae: Berg, 1996) p. 297; Linares (2002)

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