Elsevier Partners With Rice Science
Introducing advancements and achievements in rice sciences
Amsterdam, 14 May 2007– Elsevier today announced its partnership with Rice Science, a quarterly publication which is now part of the China Collection on Elsevier's ScienceDirect online platform.
Rice Science, formerly Chinese Rice Research Newsletter, is an international quarterly journal. The primary purpose of this journal is to introduce the advancements and achievements in rice sciences in China to the world. Rice Science encourages submissions from outside China, to strengthen the communication of rice scientists from China and other countries, and to contribute to the safety of food supply in the world.
Rice Science accepts contributions on all aspects of rice sciences: original research papers, reviews, as well as short communications. Topics covered include: breeding and genetics, biotechnology, germplasm resources, pest management, physiology, soil and fertilizer management, ecology, cereal chemistry and post-harvest processing.
Rice Science is sponsored by China’s National Rice Research Institute in cooperation with the State Key Laboratory of Rice Biology and the Chinese National Rice Improvement Center.
Almost half the world depends on rice as a major source of food. Although most rice producers and consumers live in Asia, rice is also an essential staple and a source of income for millions of others, making rice production one of the planet’s most important economic activities. Rice farms cover 11% of the world’s arable area, so the development of sustainable technologies can have a large positive impact on the global environment
Gilles Jonker, Elsevier Publisher of Agricultural Sciences comments "This exciting partnership enhances our well-established agriculture portfolio and has been the result of close collaboration with colleagues in our Beijing office and with representatives of the China National Rice Research Institute, to achieve our shared goal to extend the global reach and visibility of Rice Science."
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