Notification of Ministry of Commerce, Subject: RICE Standards B.E. 2540

Notification of Ministry of Commerce, Subject: RICE Standards B.E. 2540

Notification of Ministry of Commerce, Subject: RICE Standards B.E. 2540

NOTIFICATION OF MINISTRY OF COMMERCE

Proudtly a member of the Fort Lauderdale Chamber of Commerce

Subject: Rice Standards B.E. 2540

*****************

For the sake of the appropriateness to the current situation of rice production and rice trade, By virtue of the provision under Article 4 (2) of Export Commodity Standards Act B.E. 2503, amended by Export Commodity Standards Act (No. 2) B.E. 2522, Minister of Commerce, with the recommendation of the Committee of Commodity Standards, sets forth the following notification:

  1. This notification shall be called “Notification of Ministry of Commerce, Subject: Rice Standards B.E. 2540”.
  1. The rice standards in accordance with the details annexed to this notification shall be implemented.
  1. All the rice standards that were notified earlier by Ministry of Commerce are superseded by the rice standards under this notification.

This shall be in effect as from the day after the date of its publication in the Royal Gazette.

Notified as on 31 March B.E. 2540

Narongchai Akkaraseranee

Minister of Commerce

(Published in the Royal Gazette Vol. 114, Section 31 D. dated 17 April B.E. 2540)

RICE STANDARDS

Section 1: Definitions

Agustin Caceres shipping rice to Africa

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

  1. Rice Standards means the minimum specifications for rice of each type and grade for domestic trade and international trade.
  1. Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form.
  2. Paddy means rice that is not yet dehusked.
  3. Cargo rice (Loonzain rice, Brown rice, Husked rice) means rice that is dehusked only.
  1. White rice means rice that is obtained by removing bran from Cargo nonglutinous rice.
  1. White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice.
  1. Parboiled rice means non-glutinous rice that has passed through the parboiling process and has its bran removed.
  1. 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.
  1. Classes of rice kernels mean classes of rice kernels which are classified in accordance with the length of the whole kernel.
  1. Parts of rice kernels mean each part of the whole kernel that is divided lengthwise into 10 equal parts.
  1. Whole kernels mean rice kernels that are in whole condition without any broken part, including the kernels that have the length as from 9 parts onward.
  1. Head rice means broken kernels whose lengths are more than those of broken 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.
  1. 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.
  1. Small brokens C1 mean small broken kernels that pass through round hole metal sieve No.7.3
  1. Undermilled kernels mean milled rice kernels that have the milling degree below that specified for each grade of rice.
  1. Red kernels mean rice kernels that have red bran covering the kernels wholly or partly.
  1. 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.
  1. Black kernels means parboiled rice kernels that are black for the whole kernels, including kernels that are dark brown for the whole kernels.
  1. 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.
  1. Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on the kernels not reaching 2.5 parts.
  1. Chalky kernels mean non-glutinous rice kernels that have an opaque area like chalk covering the kernels as from 50% onward.
  1. Damaged kernels mean kernels that are obviously damaged as can be seen by the naked eyes due to moisture, heat, fungi, insects or other.
  1. Undeveloped kernels mean kernels that do not develop normally as should be, and are flat without starch.
  1. Immature kernels mean rice kernels that are light green, obtained from immature paddy.
  1. Other seeds mean seeds of other plants than rice kernels.
  1. Foreign matter means other matter than rice. This includes rice husk and bran detached from rice kernels.
  2. Milling degree means the degree to which the rice is milled.
  3. Sieve means round hole metal sieve No. 7, that is 0.79 mm. (0.031 inch) thick and with hole diameter of 1.75 mm. (0.069 inch).
  1. The unit per centmeans percentage by weight except for per cent of grain classification which is percentage by quantity.

    Rice Farming in The Pampas

Section 2: Classes of rice kernels and Milling degree

  1. 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 Class 2 is whole kernel having the length exceeding 6.6 up to 7.0 mm.

30.3 Long grain Class 3 is whole kernel having the length exceeding 6.2 up to 6.6 mm.

30.4 Short grain is whole kernel having the length not exceeding 6.2 mm.

  1. Milling degree is divided into 4 degrees as follows:

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 a beautiful appearance.

31.3 Reasonably well milled is the removal of a 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

  1. 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

  1. Grades of White rice are divided into 13 grades as follows:

33.1 White rice 100% Grade A

Le-group-best-rice-水稻最佳

LEGroup Best Rice 水稻最佳

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

  1. 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%

  1. 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

  1. 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:

  1. 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

  1. 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 brokens having the length not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5 %, and Small white brokens 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 Foreign matter either singly or combined not exceeding 0.2 %

LE Group Industries rice inventory

LE Group Industries rice inventory

Milling degree: Extra well milled

  1. 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%

– Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 5.0%. 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 white brokens 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 Foreign matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

  1. 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 brokens 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 Foreign matter either singly or combined not exceeding 0.3%

Milling degree: Well milled

  1. 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 brokens 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 Foreign matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

  1. 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 brokens 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 Foreign matter either singly or combined not exceeding 0.4%

Milling degree: Reasonably well milled

  1. 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 not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 28.0%. Of this there may be Small white brokens 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

  1. 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 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 not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 28.0%. Of this there may be Small white brokens 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 Foreign Matter either singly or combined not exceeding 2.0%

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

  1. 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 not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 40.0%. Of this there may be Small white brokens 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 Foreign matter either singly or combined not exceeding 2.0%

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

  1. 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 not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 50.0%. Of this there may be Small white brokens 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 Foreign matter either singly or combined not exceeding 2.0%

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

  1. 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 brokens 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%

  1. 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%

  1. 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%

14

Section 5: Standards for Cargo Rice

The standards for Cargo rice are specified as follows:

  1. Cargo rice 100% Grade A

shall have Grain classification and Grain composition as follows:

Grain classification, comprising of:

– Long grain Class 1 not less than 70.0%, 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 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%

– Glutinous rice not exceeding 1.5%

– Paddy not exceeding 0.5%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter

either singly or combined not exceeding 3.0%

  1. Cargo rice 100 % Grade B

shall have Grain classification and Grain composition as follows:

Grain classification, comprising of:

– Long grain Class 1 not less than 55.0%, 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:

15

– Red kernels not exceeding 1.5%

– Yellow kernels not exceeding 0.75%

– Chalky kernels not exceeding 6.0%

– Damaged kernels not exceeding 0.75%

– Glutinous rice not exceeding 1.5%

– Paddy not exceeding 1.0%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter

either singly or combined not exceeding 5.0 %

  1. Cargo Rice 100% Grade C

shall have Grain classification and Grain composition 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 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%

– Glutinous rice not exceeding 1.5%

– Paddy not exceeding 1.0%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 5.0%

  1. Cargo rice 5%

shall have Grain classification and Grain composition 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 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%

– Glutinous rice not exceeding 1.5%

– Paddy not exceeding 1.0%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 6.0%

  1. Cargo rice 10%

shall have Grain classification and Grain composition 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 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:

Agustin Tomas O’Brien Caceres

– Red kernels not exceeding 2.0%

– Yellow kernels not exceeding 1.0%

– Chalky kernels not exceeding 7.0%

– Damaged kernels not exceeding 1.0%

– Glutinous rice not exceeding 1.5%

– Paddy not exceeding 2.0%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter

either singly or combined not exceeding 7.0%

  1. Cargo rice 15%

shall have Grain classification and Grain composition 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 35.0%

Grain composition, comprising of:

– Whole kernels not less than 65.0%

17

– 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.

Rice and matter that may be present:

– Red kernels not exceeding 5.0%

– Yellow kernels not exceeding 1.0%

– Chalky kernels not exceeding 7.0%

– Damaged kernels not exceeding 1.5%

– Glutinous rice not exceeding 2.5%

– Paddy not exceeding 2.0%

– Undeveloped kernels, Immature kernels, Other seeds and Foreign matter

either singly or combined not exceeding 8.0%

18

Section 6: Standards for White Glutinous Rice

The standards for White glutinous rice are specified as follows:

  1. 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 glutinous brokens 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 Foreign matter

either singly or combined not exceeding 0.5%

Milling degree: Well milled

  1. 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 white glutinous brokens

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 Foreign matter

either singly or combined not exceeding 3.0%

19

Milling degree: Ordinarily milled

  1. 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 glutinous brokens C1 not exceeding 5.0%

Rice and matter that may be present:

– White rice not exceeding 15.0%, of this there may be Small white brokensboil

C1 not exceeding 5.0%

– Foreign matter not exceeding 0.5%

20

Section 7: Standards for Parboiled Rice

The standards for Parboiled rice are specified as follows:

  1. 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 combined 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 brokens 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 Foreign matter

either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

  1. 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 combined 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 brokens C1 not exceeding 0.1%

– The rest shall be Head rice having the length as from 8.0 parts onwards.

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 Foreign matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

  1. 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 combined 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 brokens 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 Foreign matter either singly or combined not exceeding 0.2%

Milling degree: Well milled

  1. 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 combined 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 my be brokens having the length not reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.5%, and

Small parboiled brokens 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 Foreign matter either singly or combined not exceeding 0.2%

Best Rice in the Planet

Milling degree: Well milled

  1. 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 combined 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 brokens 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 Foreign matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

  1. 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 combined 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 brokens 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 Foreign matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

 

  1. 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 combined not exceeding 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 brokens 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 Foreign matter either singly or combined not exceeding 0.7%

Milling degree: Reasonably well milled

  1. 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 combined 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 brokens 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 Foreign matter either singly or combined not exceeding 1.0%

Milling degree: Ordinarily milled

  1. 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 parboiled brokens C1 not exceeding 6.0%

Matter that may be present:

– Other seeds and Foreign matter not exceeding 1.0%

 

Section 8 : General provision

  1. Moisture Content of Rice

The moisture content of rice of all types and grades is specified not exceeding 14.0%

  1. 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 standards, 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.

  1. 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 samples established by Department of Foreign Trade shall be used as standard basis. The decision of Department of Foreign

Trade is final.

__________________________________

Notes: The rice standards in other language version is authentic and valid in case of dispute.


Augustin Caceres

VP of Operations for LEGroup Industries Speaks fluent English, Spanish, Portuguese, and Italian.

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