AGRICULTURAL PRODUCT OF THAILAND
THAI RICE PRODUCT SUPPLY
100% Broken White Rice: Long grain kernels of white rice that has been broken into pieces by 100%. During the
milling process, broken nice is separated from the white rice, whose shape remains intact.
Long Grain White Rice: Long, slender kemel, four to five times longer than its width. Cooked grains are separate,
light and fluffy. It has a tender texture and smooth flavor.
Organic Rice: Medium to long kernels that are grown without the use of synthetic fertitzers, pestides and growth
hormones. This type is available in both white and brown colors.
Brown Rice: Medium to long kemels of rice from which only the hull has been removed. The light brown coloris
caused by the presence of bran layers. Brown rice may be eaten as is or milled into white rice. It has a somewhat
chewy texture and a nut-like flavor.
Medium Grain White Rice: Shorter, wider kemel, two to three times longer than its width. Cooked grains are
moist and tender, and have a greater tendency to cling together than long grain.
Parbolled Rice: Medium to long kemels of rice that have been boiled in the husk through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and creates a firmer, more separate grain for cooking purposes.
THAI WHITE RICE 100% Long Grain EXPORT GRADE A
Long Grain (6.6mm-7.0mmm) 40%.
Short Grain (6.2 - 6.0 mm) maximum 5%.
Whole kernels, Minimum 60%.
Size of Broken, parts 5.0 - 8.0 mm maximum 4.5%.
Size of Head rice, parts 8.0mm.
Red / under milled Kernels, maximum 0%.
Yellow Kernels, Maximum 0.20%.
Chalky Kernels, Maximum 6.0%.
Damaged kernels, Maximum 2.5%
White Glutinous rice, Maximum 1.5%
Paddy, grain per 1 kg, Maximum 7 grains.
Undeveloped, Immature, kernels, other seeds and Foreign matter,
singly or combined, Maximum 0.2%.
Milling degree - Extra well milled.
THAI WHITE RICE 5% BROKEN
Long Grain (6.6mm - 7.0mm) 20%.
Short Grain (6.2 - 6.0 mm) maximum 10%.
Whole kernels, Minimum 60%.
Size of Broken, parts 3.5 - 7.5 mm maximum 7%.
Size of Head rice, parts 7.5mm.
Red / under milled Kernels, maximum 2.0%.
Yellow Kernels, Maximum 0.50%.
Chalky Kernels, Maximum 6.0%.
Damaged kernels, Maximum 0.25%.
White Glutinous rice, Maximum 1.5%.
Paddy, grain per I kg, Maximum 10 grains.
Undeveloped, Immature, kernels, other seeds and Foreign matter, singly or combined, Maximum 0.3%,
Milling degree - well milled.
Thai Parboiled Rice 5% Broken Grade A
Broken Rice : 4% Max
Moisture : 13% Max
Admixture : 1.0% Max
Long Grain Class 1 : 60% Min
Whole Kemels : 80% Min
Yellow Kernels : 1.25 % Max
Black Kernels : 0.1% Min
Partly Black Kernels and Peck Kernels : 1.5% Max
Damaged Kernels : 1% Max
Red Kernels : 0.5% Max
White Glutinous Rice : 1.5% Max
LONG GRAIN WHITE RICE 100% BROKEN
Broken : 100% Max
Glutinous rice : 2.00% Max
Moisture : 14% Max
Foreign Matters : 0.50% Max
Damaged kernels : 2.0% Max
Yellow kernels : 1.0% Max
Chakly kemels : 8.00 Max
Red & Red streaked kernels : 2.5% Max
Average length of whole kemel : 6.2mm. Min
Immature kernel : 0.50% Max
Paddy (grain per kg) : 15 Max
Crop : New Crop
Milling degree : Well Milled
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