Inspection of Export Rice
All rice export from Thailand must be inspected prior to loading.
Generally the inspection is done by independence surveyor ( SGS, Bureau Veritas, etc) appointed by buyer/seller and according to the Ministry of Commerce regulation, the Rice Inspection Committee of Board of Trade of Thailand has been appointed to inspect all lots of Thai Rice Export.

All rice export from PechSiam must be inspected prior to loading in according to the Ministry of Commerce regulations, and Ministry of Agriculture and Cooperatives.
Generally the inspection is done by Government officer, independence surveyor, and our in house outgoing rice inspection to inspect all lots of Rice Production.

Phytosanitary Certificate
The purpose of the phytosanitary certificate, Plant Protection and Quarantine (PPQ) in according to FAO International Convention, is to expedite the entry of plants or plant products into a foreign country. This certificate certifies to a foreign country that the plants or plant products described were inspected by the Thai Government and are free from quarantine pests and other injurious pests of specific concern to the importing country. This certificate is completed by Thai's Animal and Plant Health Inspection Service, Department of Agriculture, Bangkok, Thailand.

Fumigation Certificate
Because fumigation is the most effective and widely used procedure to eliminate the pests that cause damage to exported grain in either storage or shipment. Fumigation is also the method used to prevent foreign pests from entering the country through imported products and through wooden packing materials. FAO will quarantine these imported goods and products until they are fumigated and certified pest free by Animal and Plant Health Inspection Service and Plant Protection and Quarantine (PPQ). Other countries require fumigation of goods before entry is allowed from the THAILAND and other countries.

Independence Surveyor : Rice Analysis Results
Generally the rice inspection is done by independence surveyor. Inspection during production of quality, quantity, packing and marking, supervision during loading. Sampling for laboratory analysis.

In-house Inspection Report
Dedicated to quality management, continuing to see itself as the guarantor of respect for rice quality, and health for customers worldwide.

With high nutrients, rice is a good source of insoluble fiber, which is also found in whole wheat, brand and nuts. Insoluble fiber reduces the risk of bowel disorders and fights constipation. Among other nutrients, rice is rich in carbohydrates, the main sources of energy, low in fat, contains some protein and plenty of B vitamins.

Source: Thai Food Composition Table (1999), Institute of Nutrition, Mahidol Univesity

Nutritional Information
Rice is an extremely healthy food for a number of reasons. Rice is a complex carbohydrate, which means that it contains starch and fiber.

Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period which is nutritionally efficient.

Rice has low sodium content and contains useful quantities of potassium, the B vitamins, thiamin and niacin. An average portion of rice (50g) provide about 11% of the abut estimated average daily requirement of protein. On portion also has only 245 kcal. Those looking to reduce their fat and cholesterol intakes can turn to rice because it contain only a trace of fat and no cholesterol. Rice is also gluten free, so suitable for coeliacs, and it is easlily digested, and therefore a wonderful food for the very young and elderly Rice is suitable for vegetarians and vegans, with brown rice in particular complementing vegetarian and vegan dishes.

The basic goal of industrial rice milling is transforming paddy rice into white rice, while giving it a good appearance and selecting the best quality grain for human consumption.

White Rice

Parboiled Rice

Brown Rice

Thai Jasmine White Rice, also called fragrant rice or "Hom Mali" rice, is recognized world wide as Thailand's specialty.Thai Jasmine Rice belongs to the indica (long-grain) category and could be devided into 3 main categories as A, B and C according to their quality; Prime Quality, Superb Quality and Premium Quality.

Brown Rice belongs to the indica (logn-grain), similar to white rice. The only difference between these two varieties is the milling. As a result, in brown rice, only the husk is removed while the bran layer remains.Because of the bran layer, brown rice contains more nutrients than white rice. In particular, Brown rice is very high in fiber and vitamin B.

White Rice belongs to the Indica (long-grain) category. It is also known as polished rice or fully milled rice because most of the outher layer-the husk and the bran layer-are removed from the kernel, through the milling process.

Broken Rice, during the milling process, broken rice is separated from the white rice, who shape remains intact. In other words, broken rice is the damaged white rice.A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.

Short Grain Rice belongs to the Japonica (short-grain) category and has short, round, and plumpy dernel. When cooked, short-grained rice is stick together, although not as much as glutinous rice.In Japanese and Korean cuisine, short-grained rice is primary consumed in every meal.

Parboiled Rice means non-glutinous rice that has passed through the parboiling process and has its bran removed.

Parboiled rice are divided into 9 grades:

1) 100% Sorted

2) 100%

3) 5% Sorted

4) 5%

5) 10% Sorted

6) 10%

7) 15%

8) 25%

9) Broken rice A1

Glutinous Rice also called sticky rice or sweet rice, consists of amylose and amylopectin starch. With a chalky white texture.

The standards for White glutinous rice are specified as follows:
- White glutinous rice 10%
- Short Grain- Long Grain

Vietnam Rice

Glutinous Rice is also available

Thai Rice

* Milling Degree: A=Extra Well Milled B=Well Milled C=Reasonably Well Milled
D=Ordinarily Milled
** Long grain class 1, class 2 and class 3 either singly or combined.

* The rest shall be long grain class 3
** A=Extra well milled B=Well milled C=Reasonably well milled D=Ordinary milled

Pakistan Rice

Index

Section 1 : Definitions
The meaning of the terminology in this Rice Standards is as follows:

1. Rice Standards means the minimum specifications of rice of each type and grade for domestic and international trade.
2. Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form.
3. Paddy means rice that is not yet dehashed.
4. Cargo rice (Loonzain rice, Brown rice,Husked rice) means rice that is dehusked only.
5. White rice means rice that is obtained by removing bran from Cargo non-glutinous rice.
6. White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice.
7. Parboiled rice means non-glutinous rice that has passed through the parboiling process and has its bran removed.
8. Rice classification means rice kernels of various lengths as specified which are the mixture of rice kernels of each class in accordance with the specified proportion.
9. Classes of rice kernels mean classes of rice kernels which are classified in accordance with the length of the whole kernel.
10. Parts of rice kernels mean each part of the whole kernel that is divided lengthwise into 10 equal parts.
11. Whole kernels mean rice kernels that are in whole condition without any broken part, including the kernels that have length as from 9 parts onward.
12. Head rice means broken kernels whose lengths are more than those of Brokens but have not reached the length of the whole kernel. This includes split kernels that retain the area as from 80% of the whole kernel.
13. Brokens mean broken kernels that have the length as from 2.5 parts but have not reached the length of Head rice. This includes split kernels that retain the area less than 80% of the whole kernel.
14. Small brokens C1 mean small broken kernels that pass through round hole metal sieve No.7.
15. Undermilled kernels mean milled rice kernels that have the milling degree below that specified for each grade of rice.
16. Red kernels mean rice kernels that have red bran covering the kernels wholly or partly.
17. Yellow kernels mean rice kernels that have some parts of the kernels turn yellow obviously. This includes parboiled rice kernels that are light brown partly or wholly.
18. Black kernels mean parboiled rice kernels that are black for the whole kernels, including kernels that are dark brown for the whole kernels.
19. Partly black kernels mean parboiled rice kernels that have black or dark brown area on the kernels as from 2.5 parts onward but not reaching the whole kernels.
20. Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on the kernels not reaching 2.5 parts.
21. Chalky kernels mean non-glutinous rice kernels that have an opaque area like chalk covering the kernels from 50% onward.
22. Damaged kernels mean kernels that are obviously damaged as can be seen by the naked eyes due to moisture, heat, fungi, insects or other.
23. Undeveloped kernels mean kernels that do not develop normally as should be, and are flat without starch.
24. Immature kernels mean rice kernels that are light green, obtained from immature paddy.
25. Other seeds mean seeds of other plants than rice kernels.
26. Foreign matter means other matter than rice. This includes rice husk and bran detached from rice kernels.
27. Milling degree means the degree to which the rice is milled.
28. Sieve means round hole metal sieve No.7, that is 0.79mm. (0.031 inch) thick and with hole diameter of 1.75mm. (0.069 inch).
29. The unit "per cent" means percentage by weight except for per cent of grain classification which is percentage by quantity.


Section 2 : Classes of rice kernels and Milling degree

30. Classes of rice kernels are divided into 4 classes as follows:
30.1 Long grain Class 1 is whole kernel having the length exceeding 7.0 mm.
30.2 Long grain Class2 is whole kernel having the length exceeding 6.6 mm.upto 7.0 mm.
30.3 Long grain Class is whole kernel having the length exceeding 6.2 mm. upto 6.6 mm.
30.4 Short grain is whole kernel having the length not exceeding 6.2 mm

31. Milling degree is divided into 4 degrees as followed:
31.1 Extra well milled is the removal of bran entirely to the extent that the rice kernel has a specially beautiful appearance.
31.2 Well milled is the removal of bran entirely to the extent that the rice kernel has beautiful appearance.
31.3 Reasonably well milled is the removal of large amount of bran to the extent that the rice kernel has a reasonably beautiful appearance.
31.4 Ordinarily milled is the removal of some portions of bran only.

Section 3 : Types and Grades of rice

32 Types of rice are divided into 4 types as follows:
32.1 White rice
32.2 Cargo rice (Loonzain rice, Brown rice, Husked rice)
32.3 White glutinous rice
32.4 Parboiled rice

33. Grades of White rice are divided into 13 grades as follows :
33.1 White rice 100% Grade A
33.2 White rice 100% Grade B
33.3 White rice 100% Grade C
33.4 White rice 5%
33.5 White rice 10%
33.6 White rice 15%
33.7 White rice 25% Super
33.8 White rice 25%
33.9 White rice 35%
33.10 White rice 45%
33.11 White broken rice A1 Extra Super
33.12 White broken rice A1 Super
33.13 White broken rice A1 Special

34. Grades of Cargo rice are divided into 6 grades as follows :
34.1 Cargo rice 100% Grade A
34.2 Cargo rice 100% Grade B
34.3 Cargo rice 100% Grade C
34.4 Cargo rice 5%
34.5 Cargo rice 10%
34.6 Cargo rice 15%

35. Grades of White glutinous rice are divided into 3 grades as follows:
35.1 White glutinous rice 10%
35.2 White glutinous rice 25%
35.3 White glutinous broken rice A1

36. Grades of Parboiled rice are divided into 9 grades as follows :
36.1 Parboiled rice 100% Sorted
36.2 Parboiled rice 100%
36.3 Parboiled rice 5% Sorted
36.4 Parboiled rice 5%
36.5 Parboiled rice 10% Sorted
36.6 Parboiled rice 10%
36.7 Parboiled rice 15%
36.8 Parboiled rice 25%
36.9 Parboiled broken rice A1

Section 4: Standards for White Rice
The standards for White rice are specified as follows:

37. White rice 100% Grade A
shall have Grain classification, Grain composition and
Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 70.0%, the rest shall be Long grain Class 2.
Of all these there may be Long grain Class 3 not exceeding 5.0%

Grain composition, comprising of:
Whole kernels not less than 60.0%
Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 4.0%.
The rest shall be Head rice having the length as from 8.0
parts onward.

Rice and matter that may be present:
Chalky kernels not exceeding 3.0%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 5 grains per 1 kg. of rice
Milling degree: Extra well milled

38. White rice 100% Grade B
shall have Grain classification, Grain composition and
Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1 not less than 40.0%, the rest shall be Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 5.0%

Grain composition, comprising of:
Whole kernels not less than 60.0% Brokens having the length as from 5.0 parts onward but not
reaching 8.0 parts not exceeding 4.5%. Of this there may be broken having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small white broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Yellow kernels not exceeding 0.2% Chalky kernels not exceeding 6.0% Damaged kernels not exceeding 0.25%

White glutinous rice not exceeding 1.5% Paddy not exceeding 7 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

39. White rice 100% Grade C
shall have Grain classification, Grain composition and

Milling degree as follows:
Grain classification, comprising of:
Long grain Class 1 not less than 30.0%, the rest shall be
Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 5.0%

Grain composition, comprising of:
Whole kernels not less than 60.0% Broken having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 5.0%. Of this there may be broken having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small white broken C1 not exceeding 0.1%
The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Yellow kernels not exceeding 0.2%
Chalky kernels not exceeding 6.0%
Damaged kernels not exceeding 0.25%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 7 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

40. White rice 5%
shall have Grain classification, Grain composition and Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1 not less than 20.0%, the rest shall be Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:
Whole kernels not less than 60.0% Brokens having the length as from 3.5 parts onward but not
reaching 7.5 parts not exceeding 7.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.5%, and Small white broken C1 not exceeding 0.1%

The rest shall be Head rice having the length as from 7.5
parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 2.0%
Yellow kernels not exceeding 0.5%
Chalky kernels not exceeding 6.0%
Damaged kernels not exceeding 0.25%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.3%

Milling degree: Well milled

41. White rice 10%
shall have Grain classification, Grain composition and

Milling degree as follows:
Grain classification, comprising of:
Long grain Class 1 not less than 10.0%, the rest shall be
Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 15.0%
Grain composition, comprising of:
Whole kernels not less than 55.0%
Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small white broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 2.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 7.0%
Damaged kernels not exceeding 0.5%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 15 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

42. White rice 15%
shall have Grain classification, Grain composition and

Milling degree as follows:
Grain classification, comprising of:
Long grain Class 1 not less than 5.0%, the rest shall be Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 30.0%

Grain composition, comprising of:
Whole kernels not less than 55.0% Brokens having the length as from 3.0 parts onward but not reaching 6.5 parts not exceeding 17.0%. Of this there may be brokens having the length not reaching 3.0 parts and not passing through sieve No.7 not exceeding 2.0%, and Small white broken C1 not exceeding 0.5%

The rest shall be Head rice having the length as from 6.5 parts onward.
Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 5.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 7.0%
Damaged kernels not exceeding 1.0%
White glutinous rice not exceeding 2.0%
Paddy not exceeding 15 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Reasonably well milled

43. White rice 25% Super
Shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1, Class 2 and Class 3 either singly or combined. Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:
Whole kernels not less than 40.0% Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 28.0%, and Small white broken C1 not exceeding 1.0%
The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 5.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 7.0%
Damaged kernels not exceeding 1.0%
White glutinous rice not exceeding 2.0%
Paddy not exceeding 15 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreign matter either singly or combined not exceeding 1.0%
Milling degree: Reasonably well milled

44. White rice 25%
shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1, Class 2 and Class 3 either singly or combine.
Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:
Whole kernels not less than 40.0%
Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 28.0%, and Small white broken C1 not exceeding 2.0%
The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 7.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 8.0%
Damaged kernels not exceeding 2.0%
White glutinous rice not exceeding 2.0%
Paddy not exceeding 20 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 2.0%

Milling degree: Ordinarily milled but not better than Reasonably well milled

45. White rice 35%
shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1, Class 2 and Class 3 either singly or combined.
Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:
Whole kernels not less than 32.0% Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 40.0%, and Small white broken C1 not exceeding 2.0%
The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 7.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 10.0%
Damaged kernels not exceeding 2.0%
White glutinous rice not exceeding 2.0%
Paddy not exceeding 20 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 2.0%
Milling degree: Ordinarily milled but not better than
Reasonably well milled

46. White rice 45%
shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1, Class 2 and Class 3 either singly or combined.
Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:
Whole kernels not less than 28.0% Brokens having the length as from 5.0 parts and not passing
through sieve No.7 not exceeding 50.0%, and Small white broken C1 not exceeding 3.0%
The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 7.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 10.0%
Damaged kernels not exceeding 2.0%

White glutinous rice not exceeding 2.0%
Paddy not exceeding 20 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 2.0%

Milling degree: Ordinarily milled but not better than Reasonably well milled

47. White broken rice A1 Extra Super
is obtained from the milling of White rice 100% and shall have Grain composition as follows:

Grain composition, comprising of:
Brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 10.0%

The rest shall be broken having the length as from 5.0 parts onward.
Of all these there may be Whole kernels not exceeding 15.0%, and Small white brokens C1 not exceeding 1.0%

Rice and matter that may be present:
White glutinous rice not exceeding 1.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5%

Foreign matter not exceeding 0.5%

48. White broken rice A1 Super
is obtained from the milling of White rice 100%, White rice 5% and White rice 10%, and shall have Grain composition as follows:

Grain composition, comprising of:
Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 5.0%

Rice and matter that may be present:
White glutinous rice not exceeding 1.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5%

Foreign matter not exceeding 0.5%

49. White broken rice A1 Special
is obtained from the milling of White rice 15% and White rice 25% Super, and shall have Grain composition as follows:

Grain composition, comprising of:
Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 6.0% Rice and matter that may be present:
White glutinous rice not exceeding 2.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5% Foreign matter not exceeding 1.0% Section 5: Standard for Cargo Rice
The standard for Cargo rice are specified as follows:

50. Cargo rice 100% Grade A
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 70%, the rest shall be Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 5.0%

Grain composition, comprising of:

Whole kernels not less than 80.0% Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 4.0%. The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Red kernels not exceeding 1.0% Yellow kernels not exceeding 0.5% Chalky kernels not exceeding 3.0%
Damaged kernels not exceeding 0.5% White glutinous rice not exceeding 1.5% Paddy not exceeding 0.5% Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 3.0%

51. Cargo rice 100% Grade B
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 55%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 6.0% Grain composition, comprising of:
Whole kernels not less than 80.0% Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 4.5%. The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Red kernels not exceeding 1.5%
Yellow kernels not exceeding 0.75%
Chalky kernels not exceeding 6.0%
Damaged kernels not exceeding 0.75%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 1.0%
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 5.0%

52. Cargo rice 100% Grade C
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:
Long grain Class 1 not less than 40%, the rest shall be Long grain Class 2 and or Class 3. Of all these there may be Short grain not exceeding 7.0%

Grain composition, comprising of:
Whole kernels not less than 80.0% Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 5.0%. The rest shall be Head rice having the length as from 8.0
parts onward.

Rice and matter that may be present:
Red kernels not exceeding 2.0%
Yellow kernels not exceeding 0.75%
Chalky kernels not exceeding 6.0%
Damaged kernels not exceeding 0.75%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 1.0%
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 5.0%

53. Cargo rice 5%
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:
Long grain Class 1 not less than 30%, the rest shall be Long grain Class 2 and or Class 3. Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:
Whole kernels not less than 75.0% Brokens having the length as from 3.5 parts onward but not
reaching 7.5 parts not exceeding 7.0%. The rest shall be Head rice having the length as from 7.5
parts onward.

Rice and matter that may be present:
Red kernels not exceeding 2.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 6.0%
Damaged kernels not exceeding 1.0%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 1.0%
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 6.0%

54. Cargo rice 10%
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:
Long grain Class 1 not less than 20.0%, the rest shall be Long grain Class 2 and or Class 3.
Of all these there may be Short grain not exceeding 15.0%

Grain composition, comprising of:
Whole kernels not less than 70.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:
Red kernels not exceeding 2.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 7.0%
Damaged kernels not exceeding 1.0%
White glutinous rice not exceeding 1.5%
Paddy not exceeding 2.0%
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 7.0%

55. Cargo rice 15%
shall have Grain classification and Grain composition follows:

Grain classification, comprising of:
Long grain Class 1 not less than 10.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 35.0% Grain composition, comprising of:
Whole kernels not less than 65.0% Brokens having the length as from 3.0 parts onward but not
reaching 6.5 parts not exceeding 17.0%. The rest shall be Head rice having the length as from 6.5 parts onward.

Red kernels not exceeding 5.0%
Yellow kernels not exceeding 1.0%
Chalky kernels not exceeding 7.0%
Damaged kernels not exceeding 1.5%
White glutinous rice not exceeding 2.5%
Paddy not exceeding 2.0%
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 8.0%

Section 5: Standard for White Glutinous Rice

The standard for White Glutinous rice are specified as follows:

56. White glutinous rice 10%
shall have Grain composition and Milling degree as follows:

Grain composition, comprising of:
Whole kernels not less than 55.0% Brokens having the length as from 3.5 parts onward but not
reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small white broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:
White rice (not including Glutinous rice not yet transformed) not exceeding 15.0%
Red kernels and or Undermilled kernels not exceeding 2.0%
Yellow kernels not exceeding 1.5%
Damaged kernels not exceeding 0.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.5%
Milling degree: Well milled

57. White glutinous rice 25%
shall have Grain composition and

Milling degree as follows

Grain composition, comprising of:
Whole kernels not less than 40.0% Brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 28.0%. Of this there may be Small whitr glutinous broken C1 not exceeding 2.0% The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:
White rice (not including Glutinous rice not yet transformed) not exceeding 15.0%
Red kernels and or Undermilled kernels not exceeding 6.0%
Yellow kernels not exceeding 4.0%
Damaged kernels not exceeding 2.0%
Paddy not exceeding 20 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 3.0%
Milling degree: Ordinarily milled

58. White glutinous broken rice A1
is obtained from the milling of White glutinous rice 10% and White glutinous rice 25%, and shall have Grain composition as follows:

Grain composition, comprising of:
Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 6.0%

Rice and matter that may be present:
White rice not exceeding 15.0%, of this there may be Small white brokens C1 not exceeding 0.5%
Foreign matter not exceeding 0.5%

Section 6: Standards for Parboiled Rice

The standard for Parboiled rice are specified as follows:

59. Parboiled rice 100% Sorted
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 60.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:
Whole kernels not less than 80.0% Brokens having the length as from 5.0 parts onward but not
reaching 8.0 parts not exceeding 4.0%. Of this there may be brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small parboiled broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 0.5%
Yellow kernels not exceeding 0.25%
Black kernels not exceeding 0.1%
Partly black kernels and Peck kernels combined not exceeding 1.5%, of which Partly black kernels shall not exceed 0.5%
Damaged kernels not exceeding 1.0%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 3 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels,
Other seeds and Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

60. Parboiled rice 100%
shall have Grain classification, Grain composition and Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 60.0%, the rest shall be Long grain Class 3. Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:
Whole kernels not less than 80.0%
Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 4.0%.
Of this there may be brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small parboiled broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 0.5%
Yellow kernels not exceeding 0.5%
Black kernels not exceeding 0.25%
Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0%
Damaged kernels not exceeding 1.0%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 5 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

61. Parboiled rice 5% Sorted
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 45.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 20.0%

Grain composition, comprising of:
Whole kernels not less than 80.0% Brokens having the length as from 3.5 parts onward but not
reaching 7.5 parts not exceeding 7.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.5%, and Small parboiled broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 7.5 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 1.0%
Yellow kernels not exceeding 0.5%
Black kernels not exceeding 0.15%
Partly black kernels and Peck kernels combined not exceeding 2.0%, of which Partly black kernels shall not exceed 0.75%
Damaged kernels not exceeding 1.0%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 5 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Well milled

62. Parboiled rice 5%
shall have Grain classification, Grain composition and Milling degree as follows:

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 45.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 20.0%

Grain composition, comprising of:
Whole kernels not less than 80.0%
Brokens having the length as from 3.5 parts onward but not reaching 7.5 parts not exceeding 7.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.5%, and Small parboiled broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 7.5 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 1.0%
Yellow kernels not exceeding 1.0%
Black kernels not exceeding 0.25%
Partly black kernels and Peck kernels combined not exceeding 3.0%, of which Partly black kernels shall not exceed 1.5%
Damaged kernels not exceeding 1.0%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Well milled

63. Parboiled rice 10% Sorted
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 30.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 20.0%

Grain composition, comprising of:
Whole kernels not less than 75.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small parboiled broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 2.0%
Yellow kernels not exceeding 0.75%
Black kernels not exceeding 0.2%
Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0%
Damaged kernels not exceeding 1.5%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 5 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

64. Parboiled rice 10%
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 30.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 20.0%

Grain composition, comprising of:
Whole kernels not less than 75.0%
Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%.
Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No.7 not exceeding 0.7%, and Small parboiled broken C1 not exceeding 0.3%
The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 2.0%
Yellow kernels not exceeding 1.5%
Black kernels not exceeding 0.25%
Partly black kernels and Peck kernels combined not exceeding 3.5%, of which Partly black kernels shall not exceed 2.0%
Damaged kernels not exceeding 1.5%
Glutinous rice not exceeding 1.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

65. Parboiled rice 15%
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 25.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 30.0%

Grain composition, comprising of:
Whole kernels not less than 70.0%
Brokens having the length as from 3.0 parts onward but not reaching 6.5 parts not exceeding 18.0%.
Of this there may be brokens having the length not reaching 3.0 parts and not passing through sieve No.7 not exceeding 1.0%, and Small parboiled broken C1 not exceeding 1.0%
The rest shall be Head rice having the length as from 6.5 parts onward.

Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 5.0%
Yellow kernels not exceeding 2.0%
Black kernels not exceeding 0.5%
Partly black kernels and Peck kernels combined not exceeding 4.0%, of which Partly black kernels shall not exceed 2.5%
Damaged kernels not exceeding 1.5%
Glutinous rice not exceeding 2.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 0.7%

Milling degree: Reasonably well milled

66. Parboiled rice 25%
shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:
Long grain Class 1 and Class 2 not less than 20.0%, the rest shall be Long grain Class 3.
Of all these there may be Short grain not exceeding 30.0%

Grain composition, comprising of:
Whole kernels not less than 60.0%
Brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 28.0%. Of this there may be Small parboiled broken C1 not exceeding 2.0% The rest shall be Head rice having the length as from 5.0 parts onward.
Rice and matter that may be present:
Red kernels and or Undermilled kernels not exceeding 7.0%
Yellow kernels not exceeding 3.0%
Black kernels not exceeding 0.75%
Partly black kernels and Peck kernels combined not exceeding 4.5%, of which Partly black kernels shall not exceed 3.0%
Damaged kernels not exceeding 1.5%
Glutinous rice not exceeding 2.5%
Paddy not exceeding 10 grains per 1 kg. of rice
Undeveloped kernels, Immature kernels, Other seeds and
Foreigh matter either singly or combined not exceeding 1.0%

Milling degree: Ordinarily milled

67. Parboiled broken rice A1
is obtained from the milling of Parboiled rice of various grades and shall have Grain composition as follows:

Grain composition, comprising of:
Brokens having the length not reaching 6.0 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.0 parts onward and Whole kernels combined not exceeding 10.0%, and Small white brokens C1 not exceeding 6.0%

Matter that may be present:
Other seeds and Foreign matter not exceeding 1.0%

Section 7 : General provision

68. Moisture Content of Rice
The moisture content of rice of all types and grades is specified not exceeding 14.0%.

69. Type sample rice
In case the purchase and sale of rice is made on basis of the type sample that does not come within the specifications of this standard, the standards of such rice shall be in accordance with the sample and the specifications agreed upon by the buyer and the seller, and shall be approved by Department of Foreign Trade.

70. Dispute
In case of a dispute or different understanding on the features of the rice kernels in accordance with Section 1 and 2 the latest sample established by Department of Foreign Trade shall be used as standard basis. The decision of Department of Foreign Trade is final.

FCL SHIPMENT
For your shipping information, a 20 foot container holds 19 to 23 metric tons of rice. Minimum orders with 2 containers.

BULK SHIPMENT
Minimum orders on Bulk shipment are 5,000 metric tons. Break Bulk holds 12,500mt as combined, and 25,000 metric tons per one full ship load.

Performance Bulk Vessel:
· Fully Geared and Takle, suitable for grain carriage, age not over 25 years.
· Hatchcovers Type for dry cargo
· Single or Tweendecker
· Loading Hooks rate at 300-500 mt/day
· Loading/Unloading 800-1000 mt/day
· Load Port ISA Bangkok or ISA Kho Sirchang

Food Services Sizes Available

Single PP bag W/O Hand Carry
Net Weight: 50 kgs,45 kgs, 25 kgs, 100 lbs and 50 lbs.

Double Bag PP+PE W/ Hand Carry
Net Weight : 10 kgs, and 25 lbs.

Retail Sizes Available
Food Grade Plastic Bag
Net Weight : 5 kgs,2 kgs,1 kg,500 g, 10 lbs,and 5 lbs

Double Bag PP+PE W/ Hand Carry
Net Weight : 5 kgs and 10 lbs


Wonderkeep Packing
Wonderkeep is pioneered from the Oxygen Absorber that extracts the oxygen from the interior of a sealed plastic package in a sort period of time and the normal atmospheric oxygen level of 21% drops to less than 0.1 %

With the elimination of as most all the oxygen in a package, the fresh of rice is maintained for a longer period. Preservation of freshness, nutrition of rice and keeps insect away. Wonderkeep are available for packing of 500 g,1 kg, 2 kgs and 1 LB, 2 LB, 5 LB.

Packing Sizes and Bale configurations can be customized to individual needs.

The company also mills and packed for buyers with their own blend requirements
and specifications.

We welcome long term partners who can take advantage of our quality processed rice, either using our house brands or the buyer's brands.

For buyer's/importer's assurance of our product's quality, Phytosanitary certificate and other standard certification are issued in accordance to country of origin's strict guidelines. Please see below sample: