Transforming Rice Cultivation: Wood Vinegar as a Green Solution for Yield Enhancement and Quality Improvement

Abstract

Rice is a staple food for over half of the global population, particularly in Asia, where its cultivation is crucial for both food security and economic stability. However, traditional rice farming practices, which rely heavily on chemical fertilizers and pesticides, pose significant challenges to environmental sustainability and human health. This study explores the use of wood vinegar as a green alternative to enhance rice growth, yield, and quality. Wood vinegar, a by-product of the pyrolysis process, contains organic acids, phenolic compounds, and other bioactive substances known for their plant growth-promoting properties. The study was conducted on rice plants subjected to different concentrations of wood vinegar (1%, 2%, 5%, and 10%) to assess its impact on various growth parameters, including seed germination, root development, plant height, grain weight, grain length and width, and cooking quality. A control group was maintained with rice plants watered with distilled water for comparison. The results indicated that wood vinegar significantly improved seed germination, root growth, and plant height, with the 2% concentration showing the most promising results in terms of growth promotion. Additionally, grain weight, length, and width were enhanced, and sensory evaluations revealed improved texture and aroma in rice treated with wood vinegar. Nutritional analysis further demonstrated improvements in the protein, carbohydrate, and lipid content of the grains. The findings suggest that wood vinegar can be an effective, environmentally friendly solution to improve rice cultivation, offering a sustainable alternative to chemical inputs. This study highlights the potential of wood vinegar to enhance both the yield and quality of rice, contributing to more sustainable agricultural practices.