Rice was another crop that became widely cultivated during the Columbian exchange. As the demand in the New World grew, so did the knowledge of how to cultivate it. The two primary species used were Oryza glaberrima and Oryza sativa, originating from West Africa and Southeast Asia, respectively. Slaveholders in the New World relied upon the skills of enslaved Africans to cultivate both species. The English colonies of Georgia and South Carolina were key places where rice was grown during the years of the slave trade, as were Spanish-controlled Caribbean islands such as Puerto Rico and Cuba. Enslaved Africans brought their knowledge of water control, milling, winnowing, and other general agrarian practices to the fields. This widespread knowledge amongst enslaved Africans eventually led to rice becoming a staple dietary item in the New World.