Rice Standards
1. Rice means whole or broken kernels of rice from which husks and at least the outer bran layers and a part of the germs have been removed. It also includes loonzain (cargo rice or brown rice), parboiled rice and glutinous rice.
2. Whole kernels A rice kernels which is not brokens.
3. Head Rice A pieces of kernels having having the length equal to or greater than three-forths of the average length of the unbroken kernels
4. Big brokens Pieces of Kernels smaller thanks three-forth but bigger than one half the average length of the unbroken kernels as specified for each grade under this standard but the length of the kernels must be less than that of head rice
5. Broken Pieces of kernels having its length one-fifth or more of the average length of the unbroken kernels specified for each grade under this standard but, the length of the kernels must be less than big brokens.
6. Small brokens Pieces of kernels which do not exceed one-fifth average length of the unbroken kernels. The minimum limit is that which does not pass through a sieve having round perforations not greater than 1.4mm (0.055 inches) in diameter.
7. Moisture means content of water in the rice which is commonly expressed in the wet basic i.e. the percent age of water present in the wet grain. It is determined by the air oven method, by distillation , or by means of meters, which related electric resistance of dielectric properties of the grain to its moisture content.
8. Red Streaked Kernels kernel having red streaks, the total length of which amounts to one half or more of the length of the kernels but which are free from red patches amounting to 25% of the surface are of the grain.
9. Red Kernels Whole kernels of rice having 25% or more of the surface is red.
10. Chalky Kernels Kernels having, one half or more of the surface is white like a color of chalk.
11. Damaged Grain kernels of rice which are distinctly discolored of damaged by heat, water, insect, fungi or any other means. In parboiled kernels non-parboiled rice are also considered as damaged kernels.
12. Yellow kernels kernels that have changed their normal color into yellow or yellowish brown as a result of heating and natural agents.
13. Paddy Unhusked kernels of rice
14. Shrivelled KernelsUnusually slender kernels
15. Immatured Kernels kernels which are uniripe or under developed usually light green in color.
16. Split Kernels A kernels that breaks lengthwise into parts
17. Foreign matters all matter other than head rice, big broken and brokens and include dust, husk, weevilled web ( excluding rice and broken) straw, dead insects, sand and dirt, seeds or other plants and points.
18. Seed Seed of any plant other than paddy.
19. Stained kernels Black spot on the surface or seed coat stained by disease or by weather.
20. Weevilled Kernels Bored or bitten off grains after being attacked by rice weevils.
21. Floor Damaged kernels Damaged caused to bottom layer of bags in storage due to heat, pressure and dampness.
22. Deteriorated Kernels Grains badly damaged by heat and water. Grains turn to powder even if slight pressure is applied to the grain.
23. Dead Kernels Black shrunken kernels in parboiled rice
24. Half Boiled Kernels Paddy not fully and properly gelatinized.
25. Mildwed Kernels Kernels with grayish rust coated on the surface of individual kernel.
26. Foreign Kernels Kernels of any variety other than kernels of the specified variety.
27. Uneven color Inter admixture of light yellow, yellow and orange colored parboiled rice.
28. Meal Rice polishing that comes out from the brown crust (aleurone layers) germ and part of starchy kernels of the rice kernels (meal should have been removed during milling)
For all rice standards, check out our PDF document.