Author Archives: Augustin Caceres

¿Qué es el arroz blanco?

Se llama arroz blanco al arroz molido desprovisto de la gluma (cáscara), el salvado y el germen. Este proceso se realiza para evitar la degradación del arroz y alargar su vida útil. Tras él, los granos quedan pulidos, con aspecto blanco brillante. Visite nuestro website para conocer la marca mas famosa de parbolizado del mundo! La operación de pulido elimina gran parte […]

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Thai Parboiled Rice Specifications

The specifications for Thai Parboiled rice are specified as follows: Parboiled rice 100% Sortex shall have Grain classification, Grain composition and Milling degree as follows: Grain classification, comprising of: – Long grain Class 1 and Class 2 combined not less than 60.0%, the rest shall be Long grain Class 3. – Of all these there […]

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USDA predicts exports to hit record levels

USDA predicts exports to hit record levels Tom Karst Continuing strong export sales of U.S. fresh fruits and vegetables to Canada and Mexico will help boost 2014-15 horticultural exports to record levels, a new U.S. Department of Agriculture report predicts. The report said the fiscal 2015 (October 2014 to September 2015) export forecast for U.S. horticultural […]

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The Pampas: where our rice is grown

The Pampas (from Quechua pampa, meaning “plain”) are fertile South American lowlands, covering more than 750,000 km2(289,577 sq mi), that include the Argentine provinces of Buenos Aires, La Pampa, Santa Fe, Entre Ríos and Córdoba; most of Uruguay; and the southernmost Brazilian State, Rio Grande do Sul. These vast plains are a natural region only […]

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FAO food price index down for third month running: plenty of corn and wheat

The FAO Food Price Index was down for a third consecutive month in June, a decline mostly influenced by lower wheat, maize and palm oil prices that reflected ample supplies and improved global production prospects for these commodities.  According to the latest FAO Crops Prospects and Food Situation Report, the outlook for global production of cereals, […]

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