GRAIN GRADING (QUALITY , STANDRDS)
Pimol Wutisin Post-harvest Engineering Research Group, Agricultural Engineering Research Institute, Department of Agriculture.
White rice means rice that is obtained by removing bran from Cargo non-glutinous rice. White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice. Parboiled rice means non-glutinous rice that has passed through the parboiling process and has its bran removed.
Classes of rice kernels mean classes of rice kernels which are classified in accordance with the length of the whole kernel. Parts of rice kernels mean each part of the whole kernel that is divided lengthwise into 10 equal parts. 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.
RICE STANDARDS IN THAILAND •
Definition – Rice Standards means the minimum specifications of rice of each type and grade for domestic and international trade. – Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form. – Paddy means rice that is not yet dehusked. – Cargo rice (Loonzain rice, Brown rice, Husked rice) means rice that is dehusked only.
Rice classification means rice kernels of various lengths specified which are the mixture of rice kernels of each class in accordance with the specified proportion. Classes of rice kernels mean classes of rice kernels which are classified in accordance with the length of the whole kernel.
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. 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. Small brokens C1 mean small broken kernels that pass through round hole metal sieve No.7. (1.75mm.)
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Red kernels mean rice kernels that have red bran covering the kernels wholly or partly.
Black kernels mean parboiled rice kernels that are black for the whole kernels, including kernels that are dark brown for the whole kernels.
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.
Chalky kernels mean non-glutinous rice kernels that have an opaque area like chalk covering the kernels from 50% onward.
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. Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on the kernels not reaching 2.5 parts.
Damaged kernels mean kernels that are obviously damaged as can be seen by the naked eyes due to moisture, heat, fungi, insects or other.
Immature kernels mean rice kernels that are light green, obtained from immature paddy. Other seeds mean seeds of other plants than rice kernels. Foreign matter means other matter than rice. This includes rice husk and bran detached from rice kernels.
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Milling degree means the degree to which the rice is milled. 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).
Moisture Content of Rice The moisture content of rice of all types and grades is specified not exceeding 14%.
The unit "per cent" means percentage by weight except for per cent of grain classification which is percentage by quantity.
Classes of rice kernels are divided into 4 classes as follows:
Milling degree is divided into 4 degrees as followed:
- Long grain Class 1 is whole kernel having the length exceeding 7.0 mm. - Long grain Class2 is whole kernel having the length exceeding 6.6 mm.upto 7.0 mm. -Long grain Class is whole kernel having the length exceeding 6.2 mm. upto 6.6 mm. -Short grain is whole kernel having the length not exceeding 6.2 mm
- Extra well milled is the removal of bran entirely to the extent that the rice kernel has a specially beautiful appearance. - Well milled is the removal of bran entirely to the extent that the rice kernel has beautiful appearance. - Reasonably well milled is the removal of large amount of bran to the extent that the rice kernel has a reasonably beautiful appearance. - Ordinarily milled is the removal of some portions of bran only.
Types of rice are divided into 4 types as follows:
The machines involved in grading of paddy and rice are:
1. White rice 2. Cargo rice (Loonzain rice, Brown rice, Husked rice) 3. White glutinous rice 4. Parboiled rice
(1) rotating graders (paddy); (2) trieurs (paddy and rice); (3) sieves (rice); and (4) volumetric mixers (rice).
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(C) Grain A can be separated from either B or C by thickness or length; B from C by length.
(D) Grain A can be separated from either B or C by length; B from C by length. Principle of grading using a trieur.(length) (B) Grading of white rice is identical except the size of the indents is different. (C) A screw conveyor (1) discharges the short grain at the centre of the lower end of the trieur, the overflow (2) is the long grain.
Rotating grader(thickness) (A) The rotating cylinder can be a (1) perforated sheet or (2) wire screen (B) The operation of this machine is the same as the wire coil reel except that when other slot meshes are required the cylinders must be changed.
Grades of White rice are divided into 13 grades 1. White rice 100% Grade A 2. White rice 100% Grade B 3. White rice 100% Grade C 4. White rice 5% 5. White rice 10% 6. White rice 15% 7. White rice 25% Super 8. White rice 25% 9. White rice 35% 10. White rice 45% 11. White broken rice A1 Extra Super 12. White broken rice A1 Super 13. White broken rice A1 Special
Grading of white rice by oscillating grading sieves. (A) A single tray sieve. (B) A double tray sieve. (C) Two single tray sieves used in series. (D) During the operation of the sieve the grains are continuously accelerated and decelerated and separation efficiency is reduced.
Grades of Cargo rice are divided into 6 grades 1. Cargo rice 100% Grade A 2. Cargo rice 100% Grade B
3. Cargo rice 100% Grade C 4. Cargo rice 5%
5. Cargo rice 10% 6. Cargo rice 15%
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Grades of Parboiled rice are divided into 9 grades Grades of White glutinous rice are divided into 3 grades 1. White glutinous rice 10%
2. White glutinous rice 25% 3. White glutinous broken rice A1
1. Parboiled rice 100% Sorted 2. Parboiled rice 100% 3. Parboiled rice 5% Sorted 4. Parboiled rice 5% 5. Parboiled rice 10% Sorted 6. Parboiled rice 10% 7. Parboiled rice 15% 8. Parboiled rice 25% 9. Parboiled broken rice A1
White rice 100% Grade A
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
Standards for White broken rice
Rice and matter that may be present , not exceeding (%)
White glutionus rice Obtained from the milling of White rice Whole kernels
Whole Kernels and Brokens having the length as from 6.5 parts onward, combined
Brokens having the length as from 5 parts onward
Brokens having the length not reaching 6.5 parts and not passing through Sieve No.7
Brokens having the length not reaching 5.0 parts and not passing through Sieve No.7
Small broken s C1
Total (including C1)
Small brokens C1
Foreign matter
A1 Extra Super
100%
≤15.0
-
≥74.0
-
≤10.0
≤1.0
1.5
0.5
0.5
A1 Super
100%, 5%, 10%
-
≤15.0
-
≥80.0
-
≤5.0
1.5
0.5
0.5
A1 Special
15%, 25% Super
-
≤15.0
-
≥79.0
-
≤6.0
2.5
0.5
1.0
< less than
≤ equal or less than
> more than
≥ equal or more than
0 = NIL
- not specified
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%
Cargo rice 100% Grade A Grain Composition (%)
Grades
White broken rice A1 Extra Super obtained from the milling of White rice 100% Grain composition, comprising of:
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 Foreign matter either singly or combined not exceeding 3.0%
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Standards for Cargo rice
White glutinous rice 10% Grain Composition (%)
Grain Classification (%) Long Grain
Size of Head rice (parts)
Size of Brokens (parts)
Rice and matter that may be present, not exceeding (%)
Damag ed kernels
Whit e gluti nous rice
Undeveloped, Immaturekernels, Other seeds and Foreign matter, Singly or comblned
Padd y
3.0
0.5
1.5
3.0
0.5
6.0
0.75
1.5
5.0
1
0.75
6.0
0.75
1.5
5.0
1
2.0
1.0
6.0
1
1.5
6.0
1
≤12. 0
2.0
1.0
7.0
1
1.5
7.0
2
≤17. 0
5.0
1.0
7.0
1.5
2.5
8.0
2
Yello w kern els
Chalky kernels
1.0
0.5
1.5
0.75
≤5.0
2.0
-
≤7.0
≥70.0
-
≥65.0
-
Whole Kernels
He ad ric e
Brok ens
Red kern els
≥5.0 - ≤8.0
≥80.0
-
≤4.0
≥8.0
≥5.0 - ≤8.0
≥80.0
-
≤4.5
≤7.0
≥8.0
≥5.0 - ≤8.0
≥80.0
-
-
≤10.0
≥7.5
≥3.5 - ≤7.5
≥75.0
≥20.0
-
≤15.0
≥7.0
≥3.5 - ≤7.0
≥10.0
-
≤35.0
≥6.5
≥3.0 - ≤6.5
Short grain (≤6.2 mm.)
Grades Class1 (>7.0 mm.)
Class 2 and or 3 (>6.2 7.0 mm.)
100% Grade A
≥70.0
-
≤5.0
≥8.0
100% Grade B
≥55.0
-
≤6.0
100% Grade C
≥40.0
-
5%
≥30.0
10%
15%
< less than
≤ equal or less than
> more than
≥ equal or more than
0 = NIL
- not specified
Parboiled rice 100% Sorted
Standards for White glutinous rice
Grain Composition (%)
Rice and matter that may be present, not exceeding (%)
Brokens and Small brokens C1
Size of Head rice (Parts)
Size of Brokens (parts)
10%
≥7.0
25%
≥5.0
Grad es
White rice (excludin g glutinous rice not yet transform ed)
Red and or Undermill ed kernels
Yello w kern els
Damag ed kernels
Undeveloped, Immature kernels , Other seeds and Foreign matter, Singly or combined
Paddy (Grains per 1 kg.)
≤0.3
15.0
2.0
1.5
0.5
0.5
10
Well milled
≤2.0
15.0
6.0
4.0
2.0
3.0
20
Ordinarily milled
Whol e kern els
Head rice
Total (including brokens not passing through sieve No. 7 and C1)
Brokens not reaching the minimum specified parts and not passing through sieve No.7
Small broken s C1
≥3.5 more than
≥ equal or more than
0 = NIL
- not specified
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 Foreign matter either singly or combined not exceeding 0.5% Milling degree: Well milled
Milling degree
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 Foreign matter either singly or combined not exceeding 0.2% Milling degree: Extra well milled
Standards for Parboiled rice Grain Classification (%)
Grain Composition (%)
Long grain
100% Sorted
≥60 .0
-
≤1 0.0
100%
≥60 .0
-
≤1 0.0
5% Sorted
≥45 .0
5%
≥45 .0
10% Sorted
≥30 .0
10%
≥30 .0
Partly black and Peck kernels
Broken s (parts)
W h ol e K er ne ls
He ad ric e
Total (including brokens not passing through sieve No. 7 & C1)
≥8.0
≥5.0 ≤8.0
≥8 0. 0
-
≥8.0
≥5.0 ≤8.0
≥8 0. 0
-
-
≤2 0.0
≥7.5
≥3.5 ≤7.5
≥8 0. 0
-
-
≤2 0.0
≥7.5
≥3.5 ≤7.5
≥8 0. 0
-
-
≤2 0.0
≥7.0
≥3.5 ≤7.0
≥7 5. 0
-
≤12.0
≤0.7
≥3.5 ≤7.0
≥7 5. 0
-
≤12.0
≤0.7
-
Dam aged kern els
Gluti nou s rice
Undevelo ped, Immatur e kernels, Other seeds and Foreign matter, singly or comblned
Pa dd y (G rai ns pe r1 kg .)
0.5
1.0
1.5
0.2
3
Extra well milled
1.0
1.0
1.5
0.2
5
Extra well milled
0.2
5
Well milled
0.2
10
Well milled
0.4
5
Well milled
0.4
10
Well milled
total
Clas s 1+2 (>6. 6 mm ., 7.0 mm .)
Cl a ss 3 ( > 6. 2 6. 6 m m .)
Grades
Rice and matter that may be present, not exceeding (%)
Brokens and Small brokens C1
Sh ort gra in (≤6 .2 m m.)
Size of Head Rice (parts)
Size of
Red and or Under milled Kernel s
Ye llo w Ke rn els
Bl ac k K er ne ls
≤0 .1
0.5
0. 25
0. 10
1.5
≤0.5
≤0 .1
0.5
0. 5
0. 25
2.5
≤7.0
≤0.5
≤0 .1
1.0
0. 5
0. 15
2.0
0.75
1.0
1.5
≤7.0
≤0.5
≤0 .1
1.0
1. 0
0. 25
3.0
1.5
1.0
1.5
≤0 .3
2.0
0. 75
0. 20
2.5
1.0
1.5
1.5
≤0 .3
2.0
1. 5
0. 25
3.5
2.0
1.5
1.5
Brokens not reaching the minimum specified parts and not passing through sieve No. 7
S m all br ok en s C1
≤4.0
≤0.5
≤4.0
Partl y blac k kern els
Millin g degre e
Standards for Parboiled broken rice A1
Matter that may be present, not exceeding (%)
Grain Composition (%)
≤2 0.0
≥7.0
15%
≥25 .0
-
≤3 0.0
≥6.5
≥3.0 ≤6.5
≥7 0. 0
-
≤18.0
≤1.0
≤1 .0
5.0
2. 0
0. 50
4.0
2.5
1.5
2.5
0.7
10
Reaso nably well milled
25%
≥20 .0
-
≤3 0.0
≥5.0
more than
≥ equal or more than
0 = NIL
- not specified
Whole kernels and brokens having the length as from 6.0 parts onward, combined
Brokens having the length not reaching 6.0 parts and not passing through sieve No.7
Small brokens C1
Other seeds and Foreign matter
≤10.0
≥84.0
≤6.0
1.0
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Thai Hom Mali Rice Standards shall be divided into the following 2 types: 1. White rice; 2. Cargo rice.
White Rice 100 % Grade A - 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% - Whole kernels not less than 60.0% - Size of Broken having the length >=5.0 / =8.0mm - Chalky kernels not exceeding 3.0% - White glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Extra well milled
White Rice 100 % Grade C - Long grain class1 not less than 30 %, the rest shall be long grain class 2 / class 3 - Short grain not exceeding 5.0 % - Whole kernels not less than 60.0 % - Broken having the length >=5.0 / =5.0 / =8.0mm - 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 % - Extra well milled
Thai Long Grain White Rice Rice Types / Broken Standard / Analysis
5%
10%
15%
25%
35%
LONG GRAIN CLASS 1 >7.0mm Not less than, %
20.0
10.0
5.0
**
**
45% **
SHORT GRAIN < 6.2mm, % Maximum
10.0
15.0
30.0
50.0
50.0
50.0
WHOLE KERNELS Not less than, %
60.0
55.0
55.0
40.0
32.0
28.0
Broken & Small, Broken C1, % Max
7.0
12.0
17.0
28.0
40.0
50.0
Red and/or Under-milled Kernels, Not exceeding, %
2.0
2.0
5.0
7.0
7.0
7.0
Yellow Kernels, Not exceeding , %
0.5
1.0
1.0
1.0
1.0
1.0
Chalky Kernels, Not exceeding , %
6.0
7.0
7.0
8.0
10.0
10.0
Damage Kernels, Not exceeding , %
0.25
0.5
1.0
2.0
2.0
2.0
White Glutinous Rice, Not exceeding , %
1.5
1.5
2.0
2.0
2.0
2.0
Undeveloped, Immature, other seed and Foreign Matter singly or combined Not exceeding , %
0.3
0.4
0.4
2.0
2.0
2.0
Paddy (Grain per 1 kg of rice) or % Maximum
10.0
15.0
15.0
20.0
20.0
20.0
Moisture, % Maximum
14.0
14.0
14.0
14.0
14.0
14.0
B
B
C
D
D
Milling Degree *
D
* Milling Degree: A=Extra Well Milled B=Well Milled C=Reasonably Well Milled D=Ordinarily Milled ** Long grain class 1, class 2 and class 3 either singly or combined.
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White broken rice A 1 Extra Super Grain composition comprising of: brokens having length not reaching 5.0 parts and not passing through sieve No. 7 by not more than 10.0%; the remainder shall be brokens having length as from 5.0 parts onward;of the whole quantity there may be not more than 15.0% whole kernels and not more than 1.0% small white brokens C 1. Rice and matters that may be present: white glutinous rice not exceeding 1.5%; of this quantity there may be not more than 0.5%small white glutinous brokens C 1 foreign matters not exceeding 0.5%.
White broken rice A 1 Super Grain composition comprising of: brokers having length not reaching 6.5 parts and not passing through sieve No. 7 for the entire quantity; of this quantity there may be not more than 15.0% brokens having the length as from 6.5 parts onward and whole kernels combined and not more than 5.0% small white brokens C 1; Rice and matters that maybe present: white glutinous rice not exceeding 1.5%; of this quantity there may be not more than 0.5%small white glutinous brokens C 1 foreign matters not exceeding 0.5%.
Cargo rice 100% Grade A
Standardized Thai Hom Mali Rice of cargo rice type shall he divided into 6 kinds as follows: 1. Cargo rice 100% Grade A; 2. Cargo rice 100% Grade B; 3. Cargo rice 100% Grade C; 4. Cargo rice 5%; 5. Cargo rice 10%; 6. Cargo rice 15%.
Grain composition comprising of: whole kernels by not less than 80.0%; brokens :from 5.0 - 8.0 parts by not more than 4.0%; the remainder shall be Head rice having length as from 8.0 parts onward. Rice and matters 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% underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 3.0%.
Cargo rice 100% Grade B
Cargo rice 100% Grade C
Grain composition comprising of: whole kernels by not less than 80.0%; brokens :from 5.0 parts - 8.0 parts by not more than 4.5%; the remainder shall be Head rice having length as from 8.0 parts onward. Rice and matters that may be present: red kernels not exceeding 1.5%; yellow kernel 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%; underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 5.0%.
Grain composition comprising of: whole kernels by not less than 80.0%; Brokens: from 5.0 parts - 8.0 parts by not more than 5.0%; the remainder shall be Head rice having length as from 8.0 parts onward. Rice and matters that may be present: red kernels not exceeding 2.0%; yellow kernel 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%; underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 5.0%.
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Cargo rice 5% Grain composition comprising of: whole kernels by not less than 75.0%; Brokens: having length as from 3.5 parts but not reaching 7.5 parts by not more than 7.0%; the remainder shall be Head rice having length as from 7.5 parts onward. Rice and matters that may be present: red kernels not exceeding 2.0%; yellow kernel 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%; underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 6.0%.
Extended Use of Rice (Processing Rice by-products) Rice Husks Over 90% of the rice husks in Thailand are utilized in fuel for commercial rice mill steam generators. To increase the fuel's effectiveness, rice husks are burned and compressed into briquettes. If carbonized, these briquettes could become a high-quality charcoal. Rice Bran approximately 40% of the rice bran is extracted for cooking oil. The remaining 60% are utilized in animal feed production.
Rice Bran Oil (extracted from the rice bran) Rice bran oil is a high-quality cooking oil because it could decrease the blood cholesterol level.
Rice Flour Rice flour, made from 30% of the broken rice produced in Thailand, is used to produce rice pasta, chips, and other snacks, as well as cereals. It could also be a substitute for wheat flour products.
Broken Rice Approximatele 70% of the broken rice produced in Thailand is used as feeding ingredients or made into instant noodles and snacks.
Rice Starch (main component of milled rice) Rice starch is used as a thickener in making sauces, desserts, and sweet syrup. It contains the endosperm of grain, which makes up approximately 92% of milled rice weight (dry weight).
Straw Rice straw has various uses in Thailand. Approximately 10% of the straw are utilized as a medium to grow mushrooms, 50% are used for animal feeds, 30% are used in paper making, and the rest are burnt away in other food production process. Rice used in Beverage Making Many alcoholic beverages are made from rice (i.e. broken rice). Some of the examples include sake or saki, traditionally called rice wine, and beer.
Rice Paper The pith of rice paper trees is used to make rice paper. This type of rice product is particularly used in cigarette wrapping; some are edible, such as those used in wrapping candies. Rice Glue Rice glued is made by dissolving a proportional ratio of rice in boiling water. Source: FAO publication.
9
Definitions
STANDARDS FOR THAI YELLOW MAIZE
Pimol Wutisin Post-harvest Engineering Research Group, Agricultural Engineering Research Institute, Department of Agriculture.
6. “HEAVILY DAMAGED KERNELS’ shall be rotten and mouldy kernels of whole kernels containing no starch or sprouted kernels. 7. “WEEVILLED KERNELS” shall be kernels bitten or bored by weevils. 8. “BROKEN KERNELS” shall be kernels broken into pieces of less than half kernel of each matured variety and are not immature, damaged or weevilled kernels. 9. “FOREIGN MATTER’ shall be all matter other than maize.
1.“MAIZE” shall be maize kernels shelled from their cob. 2. “SOUND KERNELS” shall be kernels which are matured, undamaged., unweevilled, unbroken and not “other coloured Kernels”. 3. “OTHER COLOURED KERNELS” shall be kernels which are not of the colour as agreed upon by the contractual parties. 4. “IMMATURE RERNELS” shall be kernels which are not matured. 5. “SLIGHTLY DAMAGED KERNELS” shall be rotten and mouldy kernels of whole partially containing no starch.
Grades and prices In order to understand how the marketing system functions, it is necessary to know what price differentials exist between the various grades of maize. For exported maize there are only two grades
Maize shall be divided into the following 2 grades: a) Grade 1 b) Grade 2
Gravity grading Machine –damaged
,sound kernels
cleaning and sizing of maize
1
Grade 2 shall be of sound kernels.
Grade 1 shall be of sound kernels. OTHER COLOURED KERNELS: Not exceeding 1% by weight SLIGHTLY AND HEAVILY DAMAGED KERENLS: In total not exceeding 4% by weight of which heavily damaged kernels must not exceed 1.5% by weight. WEEVILLED DAMAGED: Not exceeding 2% by weight. BROKEN AND IMMATURE KERNELS: In total not exceeding 2% by weight. FOREING MATTER: Not exceeding 1.5% by weight and there shall not be oil seeds (castor seeds) or poisonous materials. AVERAGE MOISTURE: Not exceeding 14.5% by weight.
OTHER COLOURED KERNELS: Not exceeding 3% by weight SLIGHTLY AND HEAVILY DAMAGED KERENLS: In total not exceeding 6% by weight of which heavily damaged kernels must not exceed 2% by weight. WEEVILLED KERNELS: Not exceeding 3% by weight. BROKEN AND IMMATURE KERNELS : In total not exceeding 3% by weight. FOREIGN MATTER: Not exceeding 2% by weight and there shall not be oil seeds (castor seeds) or poisonous materials. AVERAGE MOISTURE: Not exceeding 15.5% by weight.
When the maize reaches the wholesale market, there is differential pricing depending on moisture content .
Summary of Thai Yellow Maize Standards Description Grade A or 1 Grade B or 2 Shipment periods July – Nov. Dec.June 1. Damaged total < 4.0% 3.0%
