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IMPORTANCE The black and white aromatic rices (Chakhao amubi and Chakhao poireiton and Chakhao angouba) of Manipur (nORTH eastern India)have their importance as a glutinous or sticky rice and are used for the community feast as well as ceremonial purposes as delicacy. Chak means rice and ahaoba means delicious, therefore, Chakhao means delicious rice. It is sold in the local markets at the rate of about Rs. 125 per kg of rice. In the recent years, the black aromatic rice of Manipur(India) is served in standard hotels as a top rated variety of rice. Rice flake prepared from black rice is becoming popular. As the black glutinous aromatic rices of Manipur(India) are poor yielders (about 2,500 kg/ha as paddy), these rices cover only less than 10% of the rainfed wetland area under local cultivars, although there is a premium in the price of these rices. HISTORICAL PERSPECTIVE It was believed that Chakhao of Manipur came with the people of Manipur(formerly KANGLEIPAK), particularly “Meiteis” when they first settled on this land. The words Amubi and Angouba stand for black and white, respectively, in Manipuri. Hence, Chakhao amubi and Chakhao angouba were named after the black and white color glutinous aromatic rice endosperm of these cultivars. Chakhao poireiton was named after the name of legendary hero “Poireiton”, who was one among the first settlers on this land. From that time “Chakhao” was used in many ceremonies of Meiteis, the biggest community in Manipur. IMPROVEMENT No systematic work on the improvement of black glutinous aromatic rice of Manipur has so far been taken up. However. germplasm collection, characterization and evaluation of these aromatic rice cultivars of Manipur have been made. The black glutinous aromatic rice of Manipur have been characterized for 34 morphological characters. These aromatic rice cultivars have been evaluated for eleven morpho-agronomic characters along with reaction to major diseases and pests of local importance. FUTURE CONCERNS AND OPPORTUNITIES As the domestic demand for the black glutinous aromatic rice of Manipur increases, efforts are to be made for developing high yielding varieties without loosing the grain quality characters, cooking quality and aroma. Possibilities for export, particularly to the South-East and East Asian countries may be explored. The black glutinous aromatic rice of Manipur are in demand in the domestic market as well as are having possibilities for export.