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    Angkor Rice Standards 2011

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    sopheaakr
    The document outlines Angkor Rice Standard classifications and grading requirements in Cambodia. It establishes categories for long and short grain rice based on size. Grades are defined for white rice from A to below 15% broken kernels. Requirements address grain composition, impurities, and milling degree. Similar standards are set for fragrant rice varieties Neang Malis and Cambodian Fragrant Rice.

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    Angkor Rice Standards 2011

    Uploaded by

    sopheaakr
    4 views1 page
    The document outlines Angkor Rice Standard classifications and grading requirements in Cambodia. It establishes categories for long and short grain rice based on size. Grades are defined for white rice from A to below 15% broken kernels. Requirements address grain composition, impurities, and milling degree. Similar standards are set for fragrant rice varieties Neang Malis and Cambodian Fragrant Rice.

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    The document outlines Angkor Rice Standard classifications and grading requirements in Cambodia. It establishes categories for long and short grain rice based on size. Grades are defined for white rice from A to below 15% broken kernels. Requirements address grain composition, impurities, and milling degree. Similar standards are set for fragrant rice varieties Neang Malis and Cambodian Fragrant Rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    4 views1 page

    Angkor Rice Standards 2011

    Uploaded by

    sopheaakr
    The document outlines Angkor Rice Standard classifications and grading requirements in Cambodia. It establishes categories for long and short grain rice based on size. Grades are defined for white rice from A to below 15% broken kernels. Requirements address grain composition, impurities, and milling degree. Similar standards are set for fragrant rice varieties Neang Malis and Cambodian Fragrant Rice.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 1

    Angkor Rice Standard 2011

    Grain classification (100%)


    Long grain
    Class 1
    Class 2
    Class 3
    Short
    Size of
    (>7.0mm.) (>6.6(6.2grain
    head rice
    7.0mm.) 6.6mm.) (<=6.2mm.) (parts)

    Grain composition(%)
    Size of
    brokens
    (parts)

    Whole
    kernels

    Head
    rice

    Grades

    Rice and matter that may be present not exceeding (%)

    Brokens and small brokens C1


    Red
    Total
    Brokens
    Small
    and or
    (including not reaching brokens undermilled
    Brokens
    the min.
    C1
    kernels
    not passing specifiad
    through parts & not
    sieve
    passing
    No.7 &
    through
    C1)
    sieve No.7

    Yellow
    kernels

    Chalky
    kernels

    Damaged
    kernels

    White
    Undeveloped Paddy
    glutinous
    Immature (Gains per
    rice
    kernels
    1 kg)
    other seeds
    and Foreing
    matter, singly
    or combined

    Milling degree

    Amylose
    contents

    Purity

    White Rice
    100% Grade A
    100% Grade B
    5%
    10%
    15%
    25%

    >=70.0
    >=40.0
    >=20.0
    >=10.0
    >=5.0

    <=5.0
    >=50.0

    0
    <=5.0
    <=10.0
    <=15.0
    <=30.0
    <=50.0

    >=8.0
    >=8.0
    >=7.5
    >=7.0
    >=6.5
    >=5.0

    >=5.0-<8.0
    >=5.0-<8.0
    >=3.5-<7.5
    >=3.5-<7.0
    >=3.0-<6.5
    <=5.0

    >=60.0
    >=60.0
    >=60.0
    >=55.0
    >=55.0
    >=40.0

    <=4.0
    <=4.5
    <=7.0
    <=12.0
    <=17.0
    <=28.0

    0
    <=0.5
    <=0.5
    <=0.7
    <=2.0
    -

    0
    <=0.10
    <=0.10
    <=0.30
    <=0.50
    <=2.00

    0
    0
    2.0
    2.0
    5.0
    7.0

    0
    0.2
    0.5
    1.0
    1.0
    1.0

    3.0
    6.0
    6.0
    7.0
    7.0
    8.0

    0
    0.25
    0.25
    0.5
    1.0
    2.0

    1.5
    1.5
    1.5
    1.5
    2.0
    2.0

    0
    0.2
    0.3
    0.4
    0.4
    2.0

    5
    7
    10
    15
    15
    20

    Extra well milled


    Extra well milled
    Well milled
    Well milled
    Reasonably well milled
    Ordinarily milled*

    N.A.
    N.A.
    N.A.
    N.A.
    N.A.
    N.A.

    N.A.
    N.A.
    N.A.
    N.A.
    N.A.
    N.A.

    <=5.0

    0
    <=5.0
    <=10.0

    >=8.0
    >=8.0
    >=7.5

    >=5.0-<8.0
    >=5.0-<8.0
    >=3.5-<7.5

    >=60.0
    >=60.0
    >=60.0

    <=4.0
    <=4.5
    <=7.0

    0
    <=0.5
    <=0.5

    0
    <=0.10
    <=0.10

    0
    0
    2.0

    0
    0.2
    0.5

    3.0
    6.0
    6.0

    0
    0.25
    0.25

    1.5
    1.5
    1.5

    0
    0.2
    0.3

    5
    7
    10

    Extra well milled


    Extra well milled
    Well milled

    18% max
    18% max
    18% max

    92%min
    92%min
    92%min

    <=5.0

    0
    <=5.0
    <=10.0

    >=8.0
    >=8.0
    >=7.5

    >=5.0-<8.0
    >=5.0-<8.0
    >=3.5-<7.5

    >=60.0
    >=60.0
    >=60.0

    <=4.0
    <=4.5
    <=7.0

    0
    <=0.5
    <=0.5

    0
    <=0.10
    <=0.10

    0
    0
    2.0

    0
    0.2
    0.5

    3.0
    6.0
    6.0

    0
    0.25
    0.25

    1.5
    1.5
    1.5

    0
    0.2
    0.3

    5
    7
    10

    Extra well milled


    Extra well milled
    Well milled

    18% max
    18% max
    18% max

    N.A.
    N.A.
    N.A.

    Neang Malis Fragrant Rice


    100% Grade A
    100% Grade B
    5%

    >=70.0
    >=40.0
    >=20.0

    CambodianFragrant Rice
    100% Grade A
    100% Grade B
    5%

    >=70.0
    >=40.0
    >=20.0

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