Champa rice
Quick Summary
Champa rice is a variety of rice that originated in the ancient kingdom of Champa, located in what is now Vietnam. This rice variety was introduced to China around the 11th century CE and proved revolutionary. It was an early-maturing and drought-resistant strain that ripened in about 100 days, significantly faster than native rice varieties which required 150 days.12
This shorter growth cycle allowed for double or even triple cropping in a single year, dramatically increasing food production. Champa rice also required less water, enabling cultivation in areas previously unsuitable for rice farming. Its success led to the development of even faster-maturing varieties, contributing to significant changes in land utilization and agricultural output in China.2
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