الوصف

Long Grain White Rice, 5% Broken

Broken Ratio: 5% max (base ¾ kernels)

Moisture: *4.5% max

Whole Kernels: *0% min

Average Length: 6.2mm min 

Foreign Matter: 0.1% max

Chalky Kernels (Base ¾ Kernel): 6% max

Yellow Kernels: 0.*5% max

Damaged Kernels: 0.*5% max

Immature Kernels: -

Red Kernels: 1.5% max

Glutinous Kernels: 1.5% max

Paddy: *5 grain/kg max

Mill: Well, double polished 

Crop: Current

Long Grain White Rice, *0% Broken

Broken Ratio: *0% max (base 7/*0 kernels)

Moisture: *4.5% max

Whole Kernels: *5% min

Average Length: 6.2mm min

Foreign Matter: 0.2% max

Chalky Kernels (Base ¾ Kernel): 7% max

Yellow Kernels: 1% max

Damaged Kernels: 1% max

Immature Kernels: -

Red Kernels: 2% max

Glutinous Kernels: 1% max

Paddy: *0 grain/kg max

Mill: Well, polished

Crop: Current

Long Grain White Rice, *5% Broken

Broken Ratio:*5% max (base 2/3 kernels)

Moisture: *4.5% max

Whole Kernels: *0% min

Average Length: 6.2mm min

Foreign Matter: 0.2% max

Chalky Kernels (Base ¾ Kernel): 7% max

Yellow Kernels:1.5% max

Damaged Kernels:1.5% max

Immature Kernels: -

Red Kernels: 4% max

Glutinous Kernels: 1.5% max 1% max 2% max 2% max *5% max

Paddy: *5 grain/kg max *0 grain/kg max *5 grain/kg max *5 grain/kg max *0 grain/kg max

Mill: Reasonably well

Crop: Current

Long Grain White Rice, *0% Broken

Broken Ratio: *0% (base 6/*0) 

Moisture: *4.5% max

Whole Kernels: *5% min

Average Length: 6.2mm min

Foreign Matter: 0.3% max

Chalky Kernels (Base ¾ Kernel): 7% max

Yellow Kernels: 1.5% max

Damaged Kernels: 1.5% max

Immature Kernels: -

Red Kernels: 5% max 

Glutinous Kernels: 2% max

Paddy: *5 grain/kg max

Mill: Ordinary

Crop: Current

Long Grain White Rice, *5% Broken

Broken Ratio: *5% (base ½)

Moisture: *4.5% max

Whole Kernels: -

Average Length: 6.2mm max

Foreign Matter: 0.5% max

Chalky Kernels (Base ¾ Kernel): 8% max

Yellow Kernels: 2% max

Damaged Kernels: 2.5% max

Immature Kernels: -

Red Kernels: 6% max

Glutinous Kernels: *5% max

Paddy: *0 grain/kg max

Mill: Ordinary well

Crop: Current