NFA standard specification for milled rice (Second revision) TRED SQAD No. 2; 1980

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FOREWORD

This standard specification for milled rice is a revision of PTS 042:02: 1973 approved by the Bureau of Standards in 1973.

Adopting the basis principles, Provisions and terms of the "Recommended Model Grading System for Rice in International Trade" as approved by the FAO Inter-Governmental Group on Rice, its revision was made in order to put the standard specification for milled rice in conformity with the revised standard specification for palay (paddy).

Any suggestions or comments regarding its revision should be addressed to the National Food Authority, 101 E. Rodriguez Sr. Avenue, Quezon City.

1. SCOPE

1.1 This standard specification covers the classification and grading requirements of milled and broken milled rice, except glutinous rice which are produced in the Philippines.

2. DEFINITION OF TERMS

2.1 For purposes of definition, the following terms shall apply:

2.1.1 Paddy. Unhulled grain of Oryza Sativa, which means, grain with the glumes enclosing the kernel. It is also known as "palay" or "rough rice" or "rice grain".

2.1.2 Milled Rice. Kernels obtained after removal of hull bran.

2.1.3 Sample. A samall quantity taken from various portions of the lot as representative of the whole lot.

2.1.4 Glutinous Rice. A special type of rice whose grains are white and opaque in appearance. It coagulates into a sticky mass cooked.

2.1.5 Broken Milled Rice. This contains a minimum of 75 percent broken kernels in the whole lot.

2.1.6 Size. Length category of at least 80 percent of whole milled kernels.

2.1.7 Degree of Milling. The extent in whicdh the bran layers and germ have been removed.

2.1.8 Enriched Rice. Milled rice which has been treated to enhance its nutritive value by adding vitamins and minerals.

2.1.9 Germ. Small white portion which lies on the ventral side of the rice kernel from where the seed germinates.

2.1.10 Brown Rice Rice grain from which only the hull has been removed. This is also known as "dehulled rice" "cargo rice" or "husked rice".

2.1.11 Hull. Outermost cover of paddy This is also known as husk.

2.1.12 Head Rice. A kernel or a piece of kernel with its length equal to or greater than 8/10th of the average length of the unbroken kernel.

2.1.13 Big Brokens. Pieces of kernels smaller than 8/10th but not less than 5/10th of the average length of the unbroken kernel.

2.1.14 Medium Brokens. Pieces of kernels smaller than 5/10th but not less than 2/10th of the average length of the unbroken kernel.

2.1.15 Small Brokens. Pieces of kernels smaller than 2/10th of the average length of the unbroken kernel.

2.1.16 Brewers. Small pieces of particles of kernels that pass through a sieve having round perforations 1.4 millimeters in diameter. This is also known as "binlid" or "chips".

2.1.17 Chalky Kernels. kernels, whole or borken one half or more of which is white like the color of a chalk and brittle.

2.1.18 Chemical Residue. Residue acquired by rice through the use of chemical as plant nutrients or as pesticides. The residue may also be acquired any stage of growing, harvesting, distribution marketing or processing, Residue of any approved chemical substances added to rice for human nutritional purposes are, however, excluded.

2.1.19 Contrasting Types. Kernels and pieces of kernels of varieties or types of rice other than the variety or type designated wherein size and shape of kernels differ distinctly from characteristics of kernels of the variety or type designated.

2.1.20 Objectionable Odors. Odors which are entirely foreign to rice.

2.1.21 Damaged Kernels which are distinctly damaged by insects, water, fungi, and/or any other means.

2.1.22 Discolored kernels. Kernels that have changed their original color as a result of heating and other means.

2.1.23 Foreign Matters. All matters other than rice kernel is rice polishings and paddy such as weed seeds and other crop seeds.

2.1.24 Grade. A designtion indicating the quality of rice determined with reference to its acquired charcteristics specified in Table I.

2.1.25 Immature Kernels. Kernels which are light green and chalky with soft texture.

2.1.26 Red Streaked Kernels. Kernels, whole of broken having red streaks the total lenght of which is one half of more of the length of the kernel.

2.1.27 Red Kernels. Kernels, whole or broken which have 25 percent or more of their surface red.

2.1.28 Moisture Content. The water content of the rice.

3. GENERAL REQUIREMENTS

3.1 The moisture content of milled rice shall not exceed 14 percent on "as received basis".

3.2 Milled rice shall be free from objectionable odor.

3.3 It shall be free from insect infestation.

3.4 It shall not contain chemical residues in excess of the maximum limits recommended by the joint FAD-WHO Codex Alimentarius Commission prescribed in Appendix A.

4. CLASSIFICATION AND GRADING

4.1 Milled rice shall be of the following types based on the size of the whole kernel.

4.1.1 Long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.

4.1.2 Medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.

4.1.3 Short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.

4.2 The classes of milled rice according to the degree of milling shall be as follows:

4.2.1 Undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.

4.2.2 Regular Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.

4.2.3 Well Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.

4.2.4 Overmilled. Rice grain from which the hull, the germ, and the bran layers have been completely removed.

4.3 Milled rice shall conform with the requirements specified in the following table:

4.3.1 Table 1 Grade Requirements for Milled Rice

Grading Factors

G r d e

  Premium 1 2 3
Head Rice (min. %) 95.00 80.00 65.00 50.00
Big Brokens (max. %) 3.00 10.00 10.00 20.00
Brokens Other than        
Big Brokens (max. %) 1.90 9.75 24.00 29.00
Brewers (max. %) 0.10 0.25 0.50 1.00
Detectives        
Damaged Kernels (max. %) 0.25 0.50 2.00  
Discolored Kernels (max. %) 0.50 2.00 4.00 8.00
Chalky and Immature (max. %) 2.00 5.00 10.00 15.00
Contrasting types (max. %) 3.00 6.00 10.00 18.00
Red Kernels (max. %) 0.25 0.50 2.00
Red Streaked Kernels (max. %) 1.00 3.00 5.00 10.00
Foreign Matters (max. %) 0.10 0.20 0.50
Paddy (maximum        
number per 1,000 grains) 1.00 8 10 15
Moisture Content 14.00 14.00 14.00 14.00

 

4.3.2 The maximum percentage of the Big brokers and brokers other than big brokers may be exceeded provided that the maximum percentage of brewers is not exceeded.

4.4 Milled rice which does not meet the requirements for any of the grades in 4.3.1 shall be graded as "sub-standard grade".

4.5 Milled rice which contains 50 percent or more red kernels shall be graded according to the grade requirements in 4.3.1 and the word "red rice" shall be added as part of the grade designation.

4.6 Enriched rice shall be graded according to the grade requirements in 4.3.1 and the word "Enriched Rice" shall be added as part of the grade designation. A certificate attesting that said rice is enriched shall be secured from the Food and Drug Administration.

4.7 Brokens milled rice shall conform with the requirements specified in the following table.

4.7.1 Table 2 Grade Requirements for Broken Milled Rice

Grading
Factors

Grade

  Phil.
Broken1
Phil.
Broken2
Greded
`Broken1
Graded
Broken2
Head rice (max. %) 5.1-25 5.1-25 0-5.0 0-5.0
Head rice & big broken        
(singly or combined, min. %) 20.00 - - -
Medium brokers (3% permissible) 0-80.0 0-100 - -
Small brokers (max. %) 20.00 50.00 20.00 50.00

 

Grading
Factors

Grade

  Phil.
Broken1
Phil.
Broken2
Graded
Broken1
Graded
Broken2
Foreign matters max. %) 0.50 1.00 .50 1.00
Damaged kernels (max. %) 2.50 5.00 2.50 5.00
Moisture content (max. %) 14.00 14.00 14.00 14.00

4.7.2 The percentage of medium brokers shall be determined by subtracting from 100% the combined percentage of head rice, big brokers and small brokers.

Computations: % Medium brokers = 100% - (% Head rice + % Big brokers + % small brokers)

5. PACKING AND MARKING

5.1 Milled rice shall be packed in durable jute or plastic sacks without patches to give maximum protection from normal hazards of transportation and handling and shall weigh 50 kilograms net. Smaller packages may be allowed provided the net weight be one or two kilograms or multiple of five kilograms subject to buyer/seller agreement.

5.2 Each sack of milled rice shall be properly labelled with the following information.

5.2.1 Type, grade and milling degree

5.2.2 Date of milling

5.2.3 Name and address of miller

5.2.4 Net weight in kilogram

6. SAMPLING

6.1 Samples of milled rice shall be drawn in accordance with TRED-SQAD SM-1: 1975

Standard for grain Sampling

6.2 Projected shipments of milled rice for which request for inspection has been received shall be inspected sampled and classified and graded by quality control inspectors duly assigned by NFA.

6.3 Requests for inspections shall be made on forms provided by the NFA and it should be submitted to NFA at feat five days before shipment.

6.4 The required analysis to determine the quality of the commodity shall be done by persons duly assigned by the standards and Quality Assurance Division of NFA.

6.5 On conclusion of the grading, the sample shall be placed in a moisture proof container, sealed and labelled, so as to be readily identifiable and the sample shall be retained by the grader for at least one month. If necessary, the sample shall be stored in such a manner that there is no detorioration of the material.

6.6 Grading advices shall be sent to the seller not later than three working days after the milled rice has been graded. In case of a dispute, the seller shall lodge an objection to the inspector within ten (10) working days for a second grading to be carried out by an independent inspector appointed by the Director of the Technical Research and Extension Directorate of the NFA whose grading shall be taken as final.

7. TEST METHOD

7.1 Moisture Content Determination. Moisture content shall be determined by using a properly calibrated moisture tester or by the standard air -oven method or any other method which gives equivalent results. Samples for moisture test must be placed in airtight of moisture proof container at the time of sampling.

7.2 Insect Infestation in Milled Rice. Insectinfested rice shall be graded and designated according to the grade requirements of this standard, but the word "Infested" shall be added as part of the grade designation. The rice is infested if any one or more of the following conditions are found from a portion of the sample weighing not less than 50 grams.

  1. Contains more than one weevil, or
  2. Contains one weevil and any other live insects, or
  3. Does not contain any weevil but does contain five or more other live insects.

7.3 The determination of head rice, brokers and brewers shall be made on a working sample weighing 100 grams. All other determinations except that of paddy shall be made on a duplicate working sample weighing 100 grams.

7.4 Contrasting Type and Type Classification, Using the head rice obtained from the head rice determination in 7.3, separate the kernels whose size and shape differ distinct!} from characteristics of kernels of variety and type under consideration. Weigh such kernels and express the weight as percent contrasting types. To determine the type to which the sample belongs, select 10 whole kernels at random from the remaining head rice. Measure the individual length of the kernels and compute the average length.

7.5 Milling Degree. The assessment of milling degree shall be guided by comparison with a standard sample.

7.6 All tests shall be conducted in duplicate.

8. EFFECTIVITY

This Standard Specification shall take effect upon its approval.

APPENDIX A - GUIDE TO MAXIMUM LIMITS FOR PESTICIDE RESIDUES RECOMMENDED BY THE JOINT FAO/ WHO CODEX ALIMENTARIUS COMMISSION AT THE 1976 MEETING

Chemical Compound Maximum Limit
(mg/kg) (ppm)
1. Chlordane 0.05
2. Chlorfenvinphos 0.05
3. Diazinon 0.10
4. Dichlorvos 0.50
5. Diquat (usually dibromide) 0.20
6. Endrin 0.02
7. Fenitrothion 1.00
8. Hydrogen Phosphide 0.01
9. Paraquat 0.50
10. Pirimiphos-Methyl 1.00

Limit at or about the limit of determination.

The limits are expressed in milligrams of the residue per kilogram of milled rice (mg/kg) also expressed a parts per million (ppm)


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