Our impact on the world

Feeding the World

As world population grew during the 20th century, so did the contribution of research at the University of Arkansas. Marinus C. Kik, a professor of agricultural chemistry from 1927 to 1967, developed the process for parboiling rice, one of the most plentiful grains in undeveloped parts of the world. Kik's process increased retention of vitamins and shortened cooking time. He also documented benefits of adding fish and chicken to rice and grain diets to provide adequate protein.