Annex 2.2

TABLES ON RICE QUALITY

Table 2.2.1. Specification for rice - Fair Average Quality (FAQ).

Constituents of admixtures of impurities		Tolerance limit (%)	Rejection limit (%)
Broken
Raw: Over 1/4th to 3/4th with opening		17.00	25.00
1/8th to 1/4th		3.00	5.00
		20.00	30.00
Heated: Over 1/4th to 3/4th		12.00	20.00
1/8th to 1/4th		3.00	5.00
		15.00	25.00
Foreign matter
(a) Inorganic	Raw	0.20	0.50
	Boiled	0.10	0.50
(b) Organic	Raw	0.50	1.00
	Boiled	0.25	1.00
Damaged grains	Raw	2.00	4.00
	Boiled	2.00	4.00
Chalky grains	Raw	4.00	8.00
	Boiled	-	-
Discoloured grains	Raw	2.00	4.00
	Boiled	3.00	5.00
Red grains	Raw	4.00	8.00
	Boiled	4.00	8.00
Admixture of inferior varieties	Raw	10.00	15.00
	Boiled	10.00	15.00
De-huskedgGrains	Raw	10.00	20.00
	Boiled	10.00	20.00
Moisture	Raw	14.00	16.00
	Boiled	15.00	16.00

Table 2.2.1. Specification for rice - Fair Average Quality (FAQ) (continued).

Commodity	Pesticide	Maximum residue limit
Raw cereals	Azinphosmethyl Dichlorvous Fenithrothion Heptachlor Hydrogen cyanide Hydrogen phosphide Lindane Malathion Phosphomoidon Piperonyl butoxide Pyrethrins Thiobendazole Trichlorfron Thiophanate-methyl Thiometon Camphechor Chinomethionat Pirimiphos-methyl Quozatine Triforine Aldrin + dieldrin Bromophos Disulfoton	0.20 2.00 10.00 0.02 75.00 0.10 0.50 8.00 0.10 20.00 3.00 0.20 0.10 0.50 0.05 0.10 0.10 10.00 0.10 0.10 0.02 (except rice in the husk) 10.00 0.20 (except rice and maize)
	Chlorpyriphos-methyl Carbaryl	0.10 5.00

Table 2.2.1. Specification for rice - Fair Average Quality (FAQ) (continued).

Commodity	Pesticide	Maximum residue limit
Rice in the husk	Aldrin-dieldrin Chlorpyrifos Diquat Endosulfan Fentin Paraquat Disulfoton	1.02 1.10 5.00 0.10 0.10 10.00 0.50
Rice, hulled	Diquat Propoxur Pirimiphos-methyl Endrin Iprodione	0.20 0.10 2.00 0.02 3.00
Rice, polished	Chlordane Diazinon Paraquat Pirimiphos-methyl Edifenphos	0.05 0.10 0.50 1.00 0.02

Note: This list covers only those maximum residue limits (MRLs) recommended by the Codex Alimentarius Commission as of 1983. Limits for other pesticides are under consideration, and those exceeding limits are always under review. The latest information on the situation concerning MRLs for pesticides may be obtained from the Chief, FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy.
Source: FAO

Table 2.2.2. Specifications for paddy - Fair Average Quality.

Constituents of admixtures or impurities	Tolerance limit (%)	Rejection limit (%)
Foreign matter:
(a) Inorganic	1.0	2.0
(b) Organic	1.0	4.0
Admixture of lower grades	10.0	25.0
Damaged, weeviled, immature, shrunken, sprouted and discoloured grains	3.0	6.0
Moisture	15.0	18.0

Table 2.2.3. Rice-grain apparent amylose content (AC) type preferred in various Asian countries.

Waxy	Low AC	Intermediate AC	High AC
Laos	China (Japonica)	Cambodia	Bangladesh
Thailand	China-Taiwan (Japonica, Indica)	China (Japonica)	China (Indica)
		India (Basmati)	India
	Japan	Indonesia	Pakistan
	Korea, South	Malaysia	Philippines
	Nepal	Myanmar	Sri Lanka
	Thailand (Northeast)	Pakistan (Basmati)	Thailand (North, Central, South
		Philippines
		Thailand (Central)
		Vietnam

Source: Juliano and Duff 1991; Juliano and Villareal 1993.

Table 2.2.4. Comparison of properties, and energy and utilization in rats, of four yellow milled rice from stackburning of unthreshed panicles plus straw with those of ordinary milled rice.

Property ( at 14% moisture)	Yellow rices	White rices
Crude protein (% N x 6.25)	7.4	8.7
Lysine (g/16 g N)	3.1	3.5
Amino acid score (%)	56	64
Energy content (kl/g)	15.4	15.4
Balance data in growing rats
Digestibility energy (% of intake)	96.0	96.6
True digestibility (% of N intake)	92.0	98.4
Biological value (% of absorbed N)	66.4	67.2
Net protein utilization (% of N intake)	61.0	66.1
Protein quality b (%)	52	63

^a Based on 5.5% lysine as 100% (WHO 1985)
^b Based on amino acid score x TD/100 (FAO 1990)
Source: Eggum et. al 1984; Juliano 1985.

Table 2.2.5. Effects of the environment, processing, and variety on grain quality at different steps in the post-harvest system.

Postharvest process	Environment	Postharvest handling	Variety	Remarks
Harvesting	+	+	+	Growth duration; photoperiod; degree of ripeness; dormancy
Threshing	+	+	+	Threshability; shattering
Drying	+	+	+	Crack resistance
Stackburning	+	+	0	Yellowing
Mycotoxins	+	+	+	Hull/husk tightness
Storage/aging	+	+	+
Pests	+	+	+	Hull tightness, etc.
Dehulling	0	+	+	Hull tightness/content
Milling	+	+	+	Crack resistance
Marketing
Size and shape	+	0	+	Genetically determined
Degree of milling (whiteness)	+	+	+	Depth of grooves
Head rice	+	+	+	Crack resistance
Translucency	+	+	+
Aroma	+	+	+
Pecky grains	+	+	+	Stink bug resistance
Foreign matter	+	+	0
Shelf life	+	+	0
Cooking and eating
Amylose content	+	0	+	Vol. Expansion; texture
Gelatinisation temperature	+	0	+	Cooking time; texture
Gel consistency	+	0	+	Cooked rice hardness
Texture of cooked rice	+	+	+
Grain elongation	+	+	+
Nutrition
Protein content	+	+	+
Vitamin A content	+	+	+	Yellow maize
Oil quality	+	+	+	Unsaturated fatty acids
Seed	+	+	+	Viability, vigour

Source: Juliano and Duff 1991a; Juliano 1993.

Table 2.2.6. Manifestations of quality deterioration in rice at different stages of post-harvest handling chain (from harvest to market).

Postharvest operation	Quality deterioration indicator
Harvesting	Immature grains Unfilled grains Chalky kernels Weed seed and other crop seeds Insect/fungus-damaged grains
Field drying	Cracked kernels Water-damaged grains Germinated grains
Field stacking	Discolored grains Insect-damaged grains Moldy grains Water-damaged grains Germinated grains
Threshing	Impurities Cracked kernels
Temporary wet storage	Discolored grains Insect-damaged grains Moldy grains Water-damaged grains Germinated grains
Drying	Cracked kernels Impurities
Storage of paddy	Discolored grains Insect-damaged grains Moldy grains Chemical residues
Milling	Broken rice Impurities Paddy in milled rice Red kernels Low milling degree or whiteness
Storage of milled rice	Yellow kernels Insect-damaged grains Moldy grains
Market	Insect-damaged grains Moldy grains Aged or malodorous rice Discolored grains

Source: NAPHIRE, 1997.

Table 2.2.7. Methods of preventing grain deterioration and maintaining rice quality.

Problem	Cause		Solution
Mixed varieties in milling batch	Paddy sourced from different traders or farmers from different areas		Contract growing of rice with the mill giving incentives such as easy-term loans for inputs, assurance of floor gate price based on agreed formula, quality seeds, and technical advice Contract trading where above responsibilities are passed on to traders of paddy
Red rice and other variety admixtures, contamination with weed seeds	Farmers produce their own seeds or have obtained from unreliable sources; farmer indifference Contamination of seeds during handling and planting Germination of residual seeds from previous harvests		Contract growing with seed supply, technical advice and supervision as minimum terms Price incentives for quality paddy harvest Extension work among farmers emphasizing rouging and weeding
Chalky, immature and unfilled grains	Pre-mature harvest Insect, rodent and fungus infestations of rice plants; plant malnutrition; varietal characteristics Prolonged wet weather during rice maturing period causing crop lodging and water-damage to grains		Information on maturity duration of variety and maturity indicators such as clear and firm hulled grain from upper portion of panicle and hard dough stage of grain from base of panicle Apply pest control measures (see section 5); choose good varieties Mechanical harvesting
Grain quality deterioration in the field	Improper field drying Prolonged stacking	Minimize field drying or confine to dry season; Spread out small bundles in field Thresh as soon as possible; aerate stacked paddy or make only small stacks

Table 2.2.7. Methods of preventing grain deterioration and maintaining rice quality (continued).

Problem	Cause	Solution
Mechanical damage in threshing	Animal or vehicle trampling, impact threshing and too high speed of threshing drum of mechanical-powered threshers.	Use axial flow thresher or foot threshing method in case of low-volume harvest or for seed grain; avoid beating and animal trampling.
Grain quality deterioration in drying	Delayed and improper sundrying or mechanical. drying	Immediately dry wet grain after harvest, preferably within 24 hours or at least aerate the grain pile to avoid heat accumulation. Avoid overdrying and rewetting of grain as often the case in sundrying system. Avoid fast drying of grain from 18% to 14% moisture content by using low temperature (maximum, 40oC). Practice sanitation during drying to avoid contamination of grains; protect from insects, rodents and birds. Ensure uniform drying by avoiding creation of hot and wet spots and mechanical damage due to handling.
Grain quality deterioration in milling	Fissured grains; improper drying and post drying handling. Immature and chalky grains. Poor technology. Improper adjustment of machine	Pay attention to good production, harvesting, and drying practices. Select rice mills recommended for the predominant variety or type (short, medium and long grain; indica or japonica; high or low amylose content). Technician training in rice milling operation and maintenance. Practice sanitation during milling and after milling season; general cleaning of mill parts and mill site to prevent harbouring of insects, rodents, birds and fungi (see section 5)

Table 2.2.7. Methods of preventing grain deterioration and maintaining rice quality (continued).

Problem	Cause	Solution
Grain quality deterioration during storage of paddy	Grain moisture content above that of equilibrium with atmospheric conditions - normally 14% in tropical regions. Damaged grains. Improper storage structure; inadequate aeration. Unevenly dried grain. Simultaneous exposure of storage container to different temperatures (e.g. one side of silo or bin exposed to sun).	Practice proper drying; accurately determine and monitor grain moisture content; periodically inspect and sample for infestations - drop sample sack or bag several times to determine infestations of beetles; practice sanitation in storage area and premises. Proper handling during drying and transport. Rodent- and insect-proof storage structures; fumigate as and when recommended (see section 5). Provide aeration to stored grain and stir grain bulk occasionally; keep storage cool and dry. Turnover stocks fast; do not store too long; practice stock first-in first-out in warehouse management; move stocks in sacks about to discourage pest residence and multiplication.
Grain quality deterioration during storage of milled rice	Prolonged storage. Damaged grains. Improper storage structure or container. Wet and high temperature spots inside bulk rice due to insect activity and poor aeration. Contaminated rice.	Fast turn-over of rice stocks. Reduce damage to grains; grade and clean the rice to remove brokens and powdery matter. Aeration. Sanitation; avoid contamination. Protection from pests. Fumigate as and when recommended.

Source: NAPHIRE 1997