ORGANIC BALDO RICE; It is extensively produced in the western part of Thrace (Trakya), Balıkesir, Samsun, Sinop, Manisa and Kastamonu provinces. It is the most produced and consumed rice type in our country. Having an odorless characteristic, baldo rice has a coarse-grained, glassy and dull appearance. Baldo rice has a high carbohydrate and protein content. With its grain separation when cooked, lightness and high water absorption capacity, it is one of the preferred rice varieties for pilaf and stuffing, as well as for mixing into vegetable dishes.