Codex Standard for Rice
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
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. -
HISTORY of RICE in the USA from the US Rice Federation
HISTORY OF RICE IN THE USA From The US Rice Federation Rice, throughout history, has been one of man’s most important foods. Today, this unique grain helps sustain two-thirds of the world’s population, yet little is known about the origins of rice cultivation. Archeological evidence suggests rice has been feeding mankind for more than 5,000 years. The first documented account is found in a decree on rice planting authorized by a Chinese emperor about 2,800 BC. From China to ancient Greece, from Persia to the Nile Delta, rice migrated across the continents, eventually finding its way to the Western Hemisphere. Enterprising colonists were the first to cultivate rice in America. It began quite by accident when, in 1685, a storm-battered ship sailing from Madagascar limped into the Charles Towne harbor. To repay the kindness of the colonists for repairs to the ship, the ship’s captain made a gift of a small quantity of "Golden Seede Rice" (named for its color) to a local planter. The low-lying marsh lands bordered by fresh tidal water rivers of the Carolinas and Georgia proved to be ideal for rice production. The soils were rich, reasonably flat and highly fertile. They also were so soft a man could hardly stand on them, with twice a day tides pushing fresh river waters onto the flood plains, nothing else could be grown there. By 1700, rice was established as a major crop for the colonists. That year 300 tons of American rice, referred to as "Carolina Golde Rice," was shipped to England. -
RICE WEEKLY February 26, 2021
RICE WEEKLY February 26, 2021 PLATTS WEEKLY RICE ASSESSMENTS ($/mt) Price Change Price Change Price Change Thailand - Long Grain White Rice Myanmar - Long Grain Parboiled Rice US - Gulf Long Grain Rice 100% Grade B LRAAC00 529.00 +7.00 Parboiled Milled 5% STX (FOB FCL) LRHDB00 530.00 0.00 US #2, 4% Broken, Hard Milled LRIAH00 630.00 0.00 5% Broken LRABB00 519.00 +7.00 (FOB Lake Charles) 10% Broken LRACA00 518.00 +7.00 India - Long Grain White Rice US #2, 4% Broken, Hard Milled LRIBH00 525.00 0.00 15% Broken LRADD00 515.00 +7.00 5% Broken LRCAB00 415.00 +10.00 (FOB Bulk NOLA) 25% Broken LRAEE00 502.00 +5.00 25% Broken LRCBE00 385.00 +5.00 US #3, 15% Broken, Hard Milled LRICD00 515.00 0.00 A1 Super 100% Broken LRAFC00 460.00 0.00 100% Broken LRCCC00 285.00 +10.00 US #5, 20% Broken, Hard Milled LRIDF00 525.00 0.00 Swarna 5% Broken LRCDB00 390.00 0.00 US #1, Parboiled Milled 4% Broken LRIEH00 570.00 +5.00 Thailand - Long Grain Parboiled Rice Sharbati 2% Broken (FOB FCL) LRCEG00 623.00 -8.00 US #2, Paddy, 55/70 Yield LRIFI00 315.00 +3.00 Parboiled Milled 100% STX LRAGC00 524.00 +10.00 Southern Flour Quality Broken (Ex-works) LRIGI00 457.00 0.00 India - Long Grain Parboiled Rice Parboiled Milled 100% LRAHC00 514.00 +10.00 Southern Pet Food Quality Broken LRIHI00 425.00 0.00 Parboiled Milled 5% STX LRAIB00 519.00 +10.00 Parboiled Milled 5% STX LRCFG00 385.00 0.00 (Ex-works) Parboiled Milled 5% LRAJB00 509.00 +10.00 India - Basmati Rice US - Californian Medium Grain Rice Thailand - Long Grain Fragrant Rice Traditional White Basmati 2% (FOB FCL) -
Rice Riceexport Ice Rsuperfino ARBORIO
EXPORT Rice RiceEXPORT ICE Rsuperfino ARBORIO Rough, husked (better known as brown rice) or wholly milled, Arborio is a long- grane japonica rice. Its large size ensure a good resistance to cooking and make it an excellent ingredient for risotto, a dish where Arborio provides excellent creaming. This variety competes with Carnaroli for fame and it is definitely one of the most popular on the market. In order to prepare a great risotto with Arborio rice the cooking time is 16-17 minutes. Keep in mind, however, that the cooking time of white rice varies depending on the year, the aging and the degree of processing. Code 005 EAN code 8003285000057 Weight 500 g DMD N.D. 12 months UM Pcs Qty/Box Qty/Layer Qty/Pallet Code 001 EAN code 8003285000019 Weight 1 Kg DMD 12 months UM Pcs Qty/Box 12 Qty/Layer 10 Qty/Pallet 60 List 1 - Rice - 1 Code 009 EAN code 8003285000095 Weight 1 Kg DMD 24 months UM Pcs Qty/Box 6 Qty/Layer 20 Qty/Pallet 100 Code 002 EAN code 8003285000026 Weight 2 Kg DMD 12 months UM Pcs Qty/Box 10 Qty/Layer 10 Qty/Pallet 30 Code 003 EAN code 8003285000033 Weight 5 Kg DMD 12 months UM Pcs Qty/Box 4 Qty/Layer 6 Qty/Pallet 24 2 - Rice - List 1 ICE Rsuperfino BALDO Rough, husked (better known as brown rice) or wholly milled, Baldo is a long- grane japonica rice, characterised by a crystalline structure. It is generally used to cook risotto, but it is also a very suitable choice to prepare rice salads or rice cakes. -
Imperial Parboiled Rice
Imperial Parboiled Rice Image courtesy of USA Rice Federation Imperial Parboiled Rice No more sticky rice? Yes! Imperial Perfect Parboiled Rice performs differently from regular white rice. An extra step in the milling process called, parboiling, improves the cooked appearance of the grains while retaining more of the natural vitamins from the healthy bran layer. The result is a cooked rice with beautiful separate grains and rice that holds for hours on steam tables with no clumping or sticking. Imperial Perfect Parboiled rice is naturally gluten-free and a perfect Image courtesy of USA Rice Federation component for gluten-fee and vegetarian menu offerings. FEATURES AND • Separate, firm grains when cooked BENEFITS • Holds for hours on steam tables • Nutrients from the whole grain are retained in the parboiling process • Boxes have re-sealable plastic liners to ensure freshness and storage convenience. • Naturally gluten-free • Shelf life: 12 months MENU IDEAS – Chicken and Rice Tortilla Soup Serving Size: 1/4 cup (47g) Dry Wt. INGREDIENT QUANTITY INSTRUCTIONS About 1 cup cooked Vegetable Oil as needed 1. In skillet, heat oil 1-inch deep over Amount Per Serving Corn Tortillas 9 Each medium heat. Fry tortillas until golden Calories 170 Calories from Fat 0 brown and crisp. Drain on paper towel and % Daily Value* Total Fat 0g 0% hold until serving. Saturated Fat 0g 0% Vegetable Oil 3 Tablespoon(s) 2. In large sauce pot, heat oil over medium Trans Fat 0g Scallion 1 Cup(s) heat; add scallion and sauté 30 seconds. Cholesterol 0mg 0% Sodium 0mg 0% Diced Tomatoes 1 Quart(s) Add tomatoes, green chiles, chili powder, cumin and chicken stock; bring to a simmer, Potassium 70mg 2% Chopped Green Chiles 1 1/2 Cup(s) cover and let cook 15 minutes. -
2021) Journal Homepage
International Food Research Journal 28(2): 386 - 392 (April 2021) Journal homepage: http://www.ifrj.upm.edu.my Optimisation of the dielectric barrier discharge to produce Riceberry rice flour retained with high activities of bioactive compounds using plasma technology 1Settapramote, N., 2,5Laokuldilok, T., 3Boonyawan, D. and 4,5*Utama-ang, N. 1Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand 2Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand 3Plasma and Beam Physics Research Facility, Department of Physics and Materials Science, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand 4Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand 5Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand Article history Abstract Received: 3 December 2019 Riceberry rice is a hybrid rice that contains polyphenol compounds, anthocyanin, and high Received in revised form: antioxidants. Plasma technology has been used to improve the quality of rice and rice flour. 2 April 2020 Some conditions of the plasma process can be altered to get the combination that can achieve Accepted: 7 May 2020 maximum result. The present work aimed to identify the optimal combination of a plasma treatment condition by varying three variables: time (3 - 10 min), power (140 - 180 W), and oxygen flow rate (0.0 - 0.8 L/min) in improving the nutrient and antioxidant agent of Keywords Riceberry rice flour. The increase in time and power significantly increased the percenatge of dielectric barrier the scavenging ability of the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH), peonidin discharge (DBD), 3-glucoside, cyanidin 3-glucoside, and total anthocyanin; while the decrease in oxygen plasma technology, significantly decreased all the parameters analysed. -
Rice) November 20Th, 2019 by Category
Thai Exporters participating in The International Agricultural Products Business Matching (Rice) November 20th, 2019 by Category No. Company E-mail Product Brand Picture 1 Patum Rice Mill and Granary Public Co., Ltd. [email protected] White non-glutinous Rice Mah Boonkrong Jasmine Rice Broken Rice Glutinous Rice Parboiled Rice Husked Rice Organic Rice Color Rice 2 Family Tree Foods Co., Ltd. Family Tree Foods Co., Ltd. Rice Noodle Family Tree Rice Pasta Rice Porridge Drinking Rice Straw 3 Excel Rice & Products Co.,Ltd. [email protected] White non-glutinous Rice Excel Rice Jasmine Rice Excel Elephant Broken Rice Glutinous Rice Parboiled Rice Husked Rice Organic Rice Color Rice 4 Olam (Thailand) Ltd. [email protected] White non-glutinous Rice OLAM Jasmine Rice Broken Rice Glutinous Rice Parboiled Rice Husked Rice 5 Burapa Prosper Co., Ltd. [email protected] Rice Flour Double Bear Glutinous Rice Flour Panda Star Rice Starch Waxy Glutinous Rice Starch 6 Bright Time Intertrade Ltd., Part. [email protected] Rice Flour 3 CHEF'S BRAND Rice Noodle Rice Vermicelli Rice Paper 7 Bangkok Inter Food Co., Ltd. [email protected] Rice Flour, Glutinous Rice Flour, Tapioca Jade Leaf Brand, Starch, Tapioca Pearl, Mixed Flour, Tempura BIF Brand, Flour, Crispy Flour, Bakery Flour, Pancake Kangaroo Brand and Crepe Mix Flour Gluten Free, Rice Pasta, Gluten Free Product, Mochi Daifuku by Category No. Company E-mail Product Brand Picture 8 K.P. Green Co., Ltd. [email protected] White non-glutinous Rice Diamond Rooster Jasmine Rice Glutinous Rice Organic Rice Color Rice 9 Siam Diamond Exportrice Co., Ltd. -
Folk Rice Diversity in West Bengal: Conserving This Neglected Treasure
18 Folk Rice Diversity in West Bengal: Conserving this Neglected Treasure DR. ANUPAM PAL Replacing region-specific, salt-tolerant Folk Rice Varieties (FRVs) with Modern Varieties (MVs) of rice was a costly mistake because it became clear that the MVs could not survive in the marginal environmental conditions. By reintroducing FRVs, efforts are being made to regain the time-tested wisdom of traditional practices and the local population There are some reports that say that there were once more than 5,000 region-specific, indigenous varieties of rice in West Bengal, and the erstwhile Province of Bengal had as many as 10,000 varieties. Studying our old scattered scriptures and literature in vernacular and in Sanskrit, Sir William Wilson Hunter (1840–1900), a Scottish historian, statistician and an ICS officer, was the first to document 556 rice varieties in Jalpaiguri, Nadia and Malda districts alone in his famous book in 20 volumes—A Statistical Account of Bengal (1875–79). Later, many others have contributed to this seemingly incomplete documentation. According to a report of the National Bureau of Plant Genetic Resources (2007– 08), more than 82,700 varieties of rice were selected and cultivated by farmers in the Indian subcontinent. These varieties were selected and developed from a single crop species of rice called the oryza sativa by our visionary forefathers, to meet the food security of future generations. Both their contribution and their vision remain unacknowledged. British text books on agriculture and files on the economic policies of the then government described the cultivated crop varieties as ‘indigenous crop varieties’ or ‘native crops’, investing them with a negative connotation that has continued in post-Raj writings, with the media coverage also favouring mainstream agriculture and suggesting that native crops do not have the potential to feed India’s teeming millions. -
Consumer Acceptability of Aromatic and Non-Aromatic Rice
CONSUMER ACCEPTABILITY OF AROMATIC AND NON-AROMATIC RICE by MEERA DEVERIYA (Under the Direction of ROBERT L. SHEWFELT) ABSTRACT Rice is among the most important staple crops consumed worldwide. Segmentation of consumer acceptability of rice flavor can be used as a tool to improve consumer satisfaction. Consumer tests were conducted to determine differences in the acceptability of aromatic and non-aromatic rice among different ethnicities. Consumer acceptability of rice was found to vary widely among different ethnicities and nationalities. Research directed towards improving rice flavor should highly be cognizant of differences among nationalities when determining acceptability of rice samples. Combination of sensory descriptive analysis with consumer testing yielded predictive equations that helped to identify key descriptors contributing to acceptability. Breeders can potentially use these specific characteristics to further enhance rice quality. INDEX WORDS: Consumer acceptability, Segmentation, Sensory descriptive Analysis, Predictive Equations, Flavor, Rice. CONSUMER ACCEPTABILITY OF AROMATIC AND NON-AROMATIC RICE by MEERA DEVERIYA B.S., University of Mumbai, India 2000 M.B.A., New York Institute of Technology, 2003 A Dissertation Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2007 © 2007 Meera Deveriya All Rights Reserved CONSUMER ACCEPTABILITY OF AROMATIC AND NON-AROMATIC RICE by MEERA DEVERIYA Major Professor: Robert L. Shewfelt Committee: Stanley Kays William Kerr Electronic Version Approved: Maureen Grasso Dean of the Graduate School The University of Georgia August 2007 DEDICATION This thesis is dedicated to my dearest hubby who made this possible for me. iv ACKNOWLEDGEMENTS The completion of this thesis is the result and support of all wonderful people. -
Americans Are Eating More Rice
Food Consumption Americans Are Eating More Rice Nathan Childs (202) 219-0840 lthough rice has not histori Growth in use will likely be Use Soars, Diversifies Acally been a major item in strongest among processed prod Since the Late 1970's the American diet, U.S. con ucts-specifically packaged rice sumption is on the rise and is ex mixes-as demand for prepared During the 1970's, total U.S. rice pected to continue increasing foods continues to grow. Use of consumption (including imports, during the rest of the 1990's. rice in pet food should continue to which were minute during that pe Continuing to move rice away expand, as premium high-quality riod) grew 27 percent. But in the from merely side-dish status at lines see greater sales as the econ 1980's, consumption rose 76 per meals will be the fast-growing omy picks up. Growth will also cent. Per capita consumption, in Asian-American and Hispanic likely remain strong for certain spe cluding brewers' use, was nearly American populations, improved cialty rices, such as brown rice, as 22 pounds in 1991--double the health awareness among consum consumers demand fiber-rich amount in 1975. If present growth ers coupled with a perception of foods. rates continue, per capita use rice as a healthy food, greater con venience in preparing rice, tasti ness of rice with many entrees, a large variety of prepared rice dishes and flavored mixes avail able, a greater number of restau rants serving rice dishes, and adaptation of rice by-products (such as brokens, rice bran, and rice-bran oil) to new consumer uses. -
Prabhakar International
+91-8048371632 Prabhakar International https://www.indiamart.com/prabhakarinternational/ With immense experience and ample knowledge in this line of work, we are engaged in offering huge range of of Basmati Rice, Non Basmati Rice etc. About Us Prabhakar International is established in the Year 2014. As a leading company we are engaged in the trading, wholesaling, exporter and supplying of Basmati Rice, Non Basmati Rice, 5% Broken Rice, 25% Broken Rice, Sortex Parboiled Rice, Sona Masuri Rice and Indian White Rice. These products are procured from reliable manufacturers of the industry, who use finest quality material in the manufacturing of these products. Due to the support of our vendors, we are able to meet the diverse requirements of the clients. Our offered products are outstanding in quality and these products are superior in terms of taste, health and quality On the other hand, our products are known for their perfect finishing, superior quality and widely used in homes, hotels, restaurants, hostels and other such areas. Further, these products make our company highly acclaimed due to their high quality and pocket friendly price. Apart from this, to maintain their quality the entire range we offer passed through strict quality examinations before finally dispatching them to our patrons’ premises. These products are best in class and available in cost effective price range. Our products are supplied under the guidance and supervision of our managers. Our fast delivery system makes these process highly appreciated by our patrons among market. With our distribution networks spread all over the nation, we are able to timely deliver the orders of our customers safely...