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Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn).[1] Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.[2] A traditional food plant in Africa, its cultivation declined in colonial times, but its production has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[citation needed] It helped Africa conquer its famine of ***3.[3] Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to *0 years.[4] The rice plant can grow to 1€“1.8 m (3.3€“5.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves *0€“**0 cm (*0€“*9 in) long and 2€“2.5 cm (0.*9€“0.*8 in) broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence *0€“*0 cm (*2€“*0 in) long. The edible seed is a grain (caryopsis) 5€“*2 mm (0.*0€“0.*7 in) long and 2€“3 mm (0.**9€“0.*2 in) thick. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings