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 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.
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.
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.
.jpg)
No comments:
Post a Comment