Visiting the Conrad Rice Mill
Travel to Cajun Country and See Rice Processed from Field to Store
Oct 30, 2008
Popular Cajun dishes such as shrimp gumbo, jambalaya, and crawfish etouffee have rice in common. According to the Conrad Rice Mill tour guides, those living in Louisiana’s Acadiana eat about 50 pounds of the grain annually, compared with the average American who eats 30 pounds. Other fun facts and bits of trivia are revealed during a 45-minute tour of the Conrad Rice Mill located in New Iberia, about 35-minutes southeast of Lafayette.
Brief History of the Conrad Rice Mill
The oldest operating rice mill in the United States was founded by P.A. Conrad in 1912 and was placed on the National Register of Historic Places in 1981. The Conrad Rice Mill is a popular tourist attraction for anyone interested in how rice is processed from field to grocery store. Konriko is the brand name sold to the public and is an acronym for the Conrad Rice Company. When coining the name in the mid-twentieth century Mr. Conrad threw in a dash of creativity by changing the “c’s” to “k’s.”
The Conrad family sold the tin roofed mill in 1975 to the current owner, Mike Davis. Today, Konriko rice is distributed throughout the United States and Canada. The company looks ahead to expanding into international markets.
Rice in Louisiana
Louisiana is one of the country’s top rice producers. Arkansas is first in production followed by California while Louisiana and Texas round out third and fourth. The 120-day growing season begins in April when the fields are seeded by planes. Since rice needs warmer temperatures to grow and to maximize use of their land, farmers flood their fields to create crawfish farms following the rice harvest. Driving through Cajun Country travelers may notice white caps in the fields which are the tops of the crawfish cages. The rice brought into the Conrad Rice Mill for processing is harvested from surrounding areas like Crowley, La., home to the Annual International Rice Festival.
The Conrad Rice Mill Tour
The guided tour begins at the Konriko General Store where smiling faces eagerly welcome visitors. The popular Konriko Pecan Rice (which does not contain any pecans but has a nutty aroma like pecans) and various flavors of rice crackers are processed on site. Some products are available for tasting and sold to visitors looking to take home a taste of the Cajun Country. Creole and Cajun seasonings, hot sauces, and souvenirs are sold in the store, too.
The Conrad Rice Mill usually processes the grain only during the week but guided tours are offered on Saturdays, too. An informative movie introduces the origins of Acadiana along with the history of the mill. The guided walking tour continues through the historic mill where the aroma of fresh milled rice wafts in the air. Depending on the mill’s demand, visitors can watch various machines process the grain into a final bagged product ready to be shipped off to market.
There’s a nominal fee for the guided rice mill tour and it’s offered Monday through Saturday. The tour is appropriate for children, popular with tour groups and will be appreciated by anyone curious in how things work and those interested in factory tours. Contact the Konriko General Store for admission fees and tour times. (307 Ann Street, New Iberia, Louisiana; Tel: 337-364-7242).
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