RICE WEEKLY February 26, 2021
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Codex Standard for Rice
1 Codex Standard 198-1995 CODEX STANDARD FOR RICE CODEX STAN 198-1995 1. SCOPE This standard applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice. 2. DESCRIPTION 2.1 Definitions 2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L. 2.1.1.1 Paddy rice is rice which has retained its husk after threshing. 2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran. 2.1.1.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling. 2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. 2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Quality factors – general 3.1.1 Rice shall be safe and suitable for human consumption. -
Labelling of Origin-2018.06.04-P.Carrà
The Italian rice is not a commodity Paolo Carrà Chairman of the Board of Directors Ente Nazionale Risi Brussels, 4 June 2018 Ente Nazionale Risi is a public Agency supervised by the Italian Ministry of Agriculture which aims to protect the national rice production. Italy is the first rice producer in the EU Italy 52.20% Spain 25.80% Portugal 6.97% Greece 5.49% France 4.66% Romania 2.44% Bulgaria 1.78% Hungary 0.66% The Italian rice production represents 0.2% of the world rice production The names of some rice varieties grown in Italy (e.g. Carnaroli, Arborio, Vialone nano) are as important as trademarks. The rice grown in EU has been recognized by the European Commission as a public good from the environmental point of view. The rice grown in EU is sustainable from the environmental point of view and it is healthy for consumers. The rice imported into the EU is not always healthy and environmentally friendly. Sometimes the Basmati rice imported into the EU contains the fungicide Carbendazim which is banned in EU. During 2006 traces of a variety of unapproved GM rice were found in imports into EU from USA. In Italy there is the collective brand «Riso Italiano» managed by Ente Nazionale Risi. This brand guarantees the origin, nature and quality of the rice sold by Italian operators. The brand «Riso Italiano» was a good answer to the issue of unapproved GM rice imported from USA. The European rice, in particular the Italian rice, is different from rice grown in the rest of the world because it is not a commodity. -
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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
Specifications Guide Global Rice Latest Update: February 2021
Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008. -
RICE and GRAINS
RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture. -
Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. -
Rice: Bioactive Compounds and Their Health Benefits
The Pharma Innovation Journal 2021; 10(5): 845-853 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Rice: Bioactive compounds and their health benefits TPI 2021; 10(5): 845-853 © 2021 TPI www.thepharmajournal.com Arsha RS, Prasad Rasane and Jyoti Singh Received: 22-03-2021 Accepted: 24-04-2021 Abstract Arsha RS Rice is the primary source of calories in many developing countries, and about 60% of the world's Department of Food Technology population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, and Nutrition, School of protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is Agriculture, Lovely Professional cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice University, Phagwara, Punjab, varieties are available with reddish, purple or even blackish colour. Various extraction methods are used India for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction Prasad Rasane method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), Department of Food Technology solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), and Nutrition, School of subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction Agriculture, Lovely Professional (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE)) -
Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study Ya-Jane Wang,1,2 Linfeng Wang,1 Donya Shephard,1 Fudong Wang,1 and James Patindol1 ABSTRACT Cereal Chem. 79(3):383–386 The objective of this study was to compare the structure and properties perature and enthalpy compared with flours from the whole or the broken of flours and starches from whole, broken, and yellowed rice kernels that rice kernels. However, all starches showed similar pasting, gelling, thermal were broken or discolored in the laboratory. Physicochemical properties properties, and X-ray diffraction patterns, and no structural differences including pasting, gelling, thermal properties, and X-ray diffraction patterns could be detected among different starches by HPSEC and HPAEC-PAD. were determined. Structure was elucidated using high-performance size- α-Amylase may be responsible for the decreased amylopectin fraction, exclusion chromatography (HPSEC) and high-performance anion-exchange decreased apparent amylose content, and increased amounts of low molecular chromatography with pulsed amperometric detection (HPAEC-PAD). The weight saccharides in the yellowed rice flour. The increased amount of yellowed rice kernels contained a slightly higher protein content and reducing sugars from starch hydrolysis promoted the interaction between produced a significantly lower starch yield than did the whole or broken starch and protein. The alkaline-soluble fraction during starch isolation is rice kernels. Flour from the yellowed rice kernels had a significantly presumed to contribute to the difference in pasting, gelling, and thermal higher pasting temperature, higher Brabender viscosities, increased damaged properties among whole, broken, and yellowed rice flours. -
Grain Quality of Australian Wild Rice (Compared to Domesticated Rice)
Grain quality of Australian wild rice (compared to domesticated rice) Tiparat Tikapunya MSc of Food Science and Technology A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2017 Queensland Alliance for Agriculture and Food Innovation Abstract Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated. Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice. -
A City-Retail Outlet Inventory of Processed Dairy and Grain Foods: Evidence from Mali
A city-retail outlet inventory of processed dairy and grain foods: Evidence from Mali Veronique Theriault, Amidou Assima, Ryan Vroegindewey, and Naman Keita AAEA, July 31, 2017 Motivation • Urban consumers are shifting away from traditional staples and moving toward processed rice and wheat-based products (Hollinger and Staatz 2015). • Income increases are associated with growth in foods with high- income elasticities of demand (Zhou and Staatz 2016). • Processed foods can play a central role in diet transformation (Tschirley et al. 2015) and retailing modernization (Reardon et al. 2015). Objectives • Examine the general trends in terms of diversity, availability, and prevalence of imports of processed grain and dairy products. Couscous Rice • Analyze key characteristics of processed grain and dairy products, including branding, packaging, labeling, primary ingredients, and pricing. Sterilized milk Sweetened condensed milk Processed food product • “a retail item derived from a covered commodity that has undergone specific processing resulting in a change in the character of the covered commodity, or that has been combined with at least one other covered commodity or other substantive food component” (USDA 2017; 7 CFR § 65.220). Methods • Cities • Bamako, Sikasso, Kayes, and Segou • Neighborhoods Using tablets for data collection • Low, medium, and high-income • Retail outlets Product information • Grocery stores, traditional shops, neighborhood markets, central markets, and supermarkets. Retail outlet General trends Processed dairy and grain products Diversity of products • 4,000 processed dairy and cereal food items observed in 100 retail outlets. • A total of 36 and 15 different processed cereal and dairy product types = high repetition of products across retail outlets. • Coexistence of modernity with tradition, but traditional products account for very few observations. -
FICHE 23 White Broken Rice
SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 WHITE BROKEN RICE RICE CULTIVATED IN CAMARGUE – ORIGIN FRANCE Product available in : - Organic Culture (ECOCERT Certification) - Reasoned Culture ORYZA SATIVA Rice issued from non GMO seeds Reference : 23 The 12/11/13 CHARACTERISTICS BEFORE COOKING Length = 1 to 6 mm CLASSIFICATION : Width = 1 to 1.5 mm COLOUR : White Typical rice without additive or any other ODOUR : flavour ASPECT : Fluid COOKING 8 Minutes cooking, +/ - 1 min TIME : for 2 persons : 125 g uncooked rice in 1 l salty boiling water WATER 246 g of cooked rice for 100 g uncooked : ABSORPTION rice CHARACTERISTICS AFTER COOKING COLOUR : Shiny white ODOUR : White rice odour TASTE : Light Cream taste ASPECT : Open breaks, squat TEXTURE : Homogeneous, pasty, creamy. NUTRITION CLAIMS (Regulation EC 41/2009 and Regulation EC 1924/2006) - Gluten free - Very low sodium p. 1/3 Siège administratif : Mas du grand Mollégès – Route de Port Saint Louis – 13200 ARLES - FRANCE Tél : 33-0490963647 Fax : 33-0490930707 E-mail : [email protected] SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 NUTRITION AND ENERGY PROPERTIES average in 100 g uncooked rice 357 kcal PROTEIN : 6.0 g sodium : 2.2 mg ENERGY : 1493 kJ FIBER : 0.6 g selenium : 7.5 µg FAT TOTAL : 0.4 g ASHES : 0.3 g vitamin E : 0.04 mg saturated : 0.1 g magnesium : 26 mg thiamin : 0.04 mg mono - : 0.15 g phosphorus : 76 mg riboflavin : 0.01 mg unsaturated poly unsaturated : 0.15 g potassium : 72 mg niacin : 0.13 mg CARBOHYDRATE : 80.2 g calcium : 11 mg pantothenic ac : 0.45 mg starch : 80.0 g iron : 0.4 mg Pyridoxin : 0.03 mg sugar : 0.2 g zinc : 1.8 mg folate : 1.3 µg MICROBIOLOGICAL PROPERTIES by g of uncooked rice TOTAL PLATE COUNT : ≤ 1 000 000 YEASTS : ≤ 10 000 COLIFORMS : ≤ 50 000 MOULDS : ≤ 10 000 CLOSTRIDIUM PERFRINGENS : ≤ 10 ESCHERICHIA COLI : ≤ 100 STAPHYLOCOCCUS AUREUS : ≤ 10 BACILLUS CEREUS : ≤ 100 LISTERIA MONOCYTOGENES : free in 25 g SALMONELLA SPP. -
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts & Pastry Ingredients Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Cheese selection from Around the World CHIMAY CLASSIC 5# HALLOUMI FONTINA DANISH Chimay Kynthos Denmark's Finest Belgium Cyprus Denmark Big earthy flavor from Enjoy this three milk blend, A semi-soft, smooth textured unskimmed, scalded cow semi-firm cheese fried or cow's milk cheese. Mellow, milk and a monastery grilled! sweet, aromatic & delicate washed rind. Made by the buttery flavor, with a hint of monks of Scarmont who also wild honey. Melts well, try in make Chimay beer, a nice fondue or sauces, also great Pack 1/4.5# companion beverage. Earthy, Pack 12/8.8Z Pack 1/10# with crusty breads & fruits. Supc#: 1722257 semi-soft with natural rind. Supc#: 7035154 Supc#: 7203623 FAVRSKOV DANISH BLUE BELLETOILE BULK 70% COMTE WEDGE 4-6 MONTH No Specified Brand Belletoile No Specified Brand Denmark France France Traditional Danish Blue White mold rind soft Made from raw cow milk in wheel is characterized by a ripening brie style triple the French-Comte of Jura. sharp, piquant and salty creme. Very buttery and Aged about 6 mos., it is firm, taste. It has a creamy white much richer than traditional dense, and bursting with big paste with blue mold brie, but in the very same Swiss flavor. Natural rind cultures. Pair with dessert shape. with straw color interior. Pack 1/6# wines or cider, figs, pears and Pack 1/6.61# Pack 2/10# One of best cheeses to use in Supc#: 2747290 honey.