Rice domestication is the process by which wild rice species were transformed into the cultivated, high-yield varieties that are grown and consumed as a staple food around the world today. This process occurred over thousands of years and involved selective breeding for traits such as larger grain size, increased yield, and resistance to pests and diseases. Rice domestication is believed to have originated in Asia, specifically in the region of the Yangtze River valley in China, before spreading to other parts of the world. Studying rice domestication provides insights into the genetic and physiological changes that have occurred in rice plants over time, as well as the environmental and cultural factors that have influenced the evolution of this important crop.