The consequence is simple; if you want great tempura using rice flour is paramount. If one is afflicted with celiac disease, rice flour is salvation. Sake and rice wine vinegar have their unique position in culinary experience.
It is not about nonsense about reality vs fantasy except in your head. It is about the information on use of a produce that is dynamic and not confined to be use a mere grain meal. It is about exploring its use in fine cooking.
Sure, then go invest in rice flour in Guyana and stop telling other what to do, put your money where your mouth is.
Why should I be obliged to do something in order for the message in the telling of what is habitually done and what is possible to penetrate your skull? I have more opportunities to do with what money I have to suit my needs but that does not prohibit me for commenting on other ventures.
There is no evidence or precedence that your advice will save the rice industry in Guyana. You haven't addressed the main point, which is producing rice competitively, instead you want on a rambling about value added products to makeup the shortfall in inefficient production methods.
You have been drinking too much. There is not suggestion that my advice will save anything. Rice cannot be sold as a one product and be successful. It has to saturate every avenue of its use and still hope for some luck to make it a stable income generating source. Rice is not competitive for the people with three acres depending on someone else s tractor etc. For farmers with over 50 acres it is quite feasible. Each acres can net close to 1k US in 6 weeks and three times a year in favorable times.