1 
  DEPARTMENT OF AGRICULTURE, LAND REFORM AND RU RAL DEVELOPMENT  
 
AGRICULTURAL PRODUCT STANDARDS ACT, 1990  
(ACT No. 119 OF 1990)  
 
REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF RICE 
KERNELS INTENDED  FOR SALE IN THE REPUBLIC OF SOUTH AFRICA  
 
The Minister of Agriculture, Forestry and Fisheries, acting under section 15 of the Agricultural 
Product Standards Act, 1990 (Act No . 119 of 1990),  
 
(a) made the regulati ons set out in the Schedule;  
 
(b) repealed the regulations published by Government Notices No. R. 866 of 07 
November 2014; and  
 
(c) determined that the said regulations shall come into operation on the date of 
publication.  
  
 
SCHEDULE  
Definitions  
 
1. In these regulations any word or expression to which a meaning has been assigned in 
the Act shall have that meaning and, unless the context otherwise indicates -- 
 
"address " means a physical address in the Republic of South Africa and includes the street or 
road  number or name,  and the name of the town, village or suburb and, in the case of a 
farm, the name or number of the farm and of the magisterial district in which it i s 
situated;   
 
"aromatic  or fragrant   rice" means aromatic  or fragrance  special ity varieties of rice ( Oryza 
Sativa L. scented ) that have a distinctive and characteristic aroma; e.g. basmati and 
jasmine rice ; Texmati, Tulaipanji, Wehani, and wild  pecan rice;  
 
 "brown rice " means  rice kernel from which the husk only has been removed;  
 
"black kernels " means parboiled rice kernels that are black wholly including kernels that are 
dark brown ;  
 
"bulk container " means a suitable packing unit or container relating to bulk storage and/or 
transport of rice;  
 
''chalky kernels''  means whole or broken kernels except for glutinous rice, of which at least 
three -quarter of the surface has an opaque and floury appearance;  
 
''chip'' means  a fragment of kernel, which passes through a metal sieve with round perforation 
1.4 mmm in diameter;  
 
"composite  or mixed  rice" means  variety  of rice which has been blended with whole and/or 
processed non -rice products, grains, vegetables, seeds , pulses or legumes : provided 
that at least 75% to 80% of the contents is rice ;  
 
"container''  means a bag or a bulk container or other suitable packing unit or container;   
 
''consignment''  means a quantity of rice product of the same kind or class which is deliver ed at 
any one time under cover of the same consignment note, delivery note or receipt note, or  
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 delivered by the same vehicle or bulk container, or which is loaded from a bin of a grain 
elevator from a ships hold or railway truck, or if such a quantity is s ubdivided into 
different classes, each quantity of each of different classes;  
 
''damaged kernels''  means whole or broken kernels  of rice which are distinctly discoloured or 
damaged by  moisture, insects , diseases , and  or any other means  but excluding heat 
damaged  or yellow  kernels  (including a parboiled rice in a non -parboiled rice and smutty 
kernels) ; 
 
''defective kernels"   means  damaged kernels, yellow  kernels, immature kernels, chalky 
kernels, red kernels, red -streaked kernels, and pecks as listed  in column 1 of table  3 
and 4; 
  
"foreign matter " means all matter other than rice , including rice husks and  rice bran animal 
filth, glass, metal, stones and coal that does not form part of rice , of which Coal, dung, 
glass and metal shall not be present in  the consignment concerned;  
 
"germ " means the small white portion which lies on the ventral side of the rice grain from where 
the seed germinates;  
 
"glutinous  or  waxy rice" means kernels of  special varieties of rice ( Oryza Sativa L. g lutinosa ) 
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;  
 
"head rice"  means whole or part of the  milled  kernel with a length greater or equal to 75% of 
the aver age len gth; 
 
"hull" means the outermost cover of the rice kernel, also known as “husk”;  
 
"husked rice " means brown rice  or cargo rice from which the husk only has been removed;  
 
''immature kernels''  means the unripe and/or underdeveloped whole or broken kernels, 
including the malformed kernels;  
 
"insect / pest " means any live grain insect that is injurious to stored grain irrespective of the 
stage of development of that insect;  
 
"large broken rice " means a  rice kernel of which the length is less than three quarters and  
greater than one half of the average length of the whole kernel as depicted in figure 2 of 
the annexure;  
 
"lot" means a stated quantity of rice, presumed to be of uniform characteristics, taken from the 
consignment;  
 
"main panel " means that part of the label or container bearing the trade mark, trade name or 
brand name in greatest prominence and any other part of the label or container bearing 
the trade mark, trade name or brand name in equal pro minence;  
 
"micrometer" means  the measurin g device,  that is  capable of read ing to the nearest 0.01mm  
and which does not deform the kernels;  
 
"milled rice " means de-husked rice from which all or part of the bran and germ have been 
removed by milling  [''white rice '' is used as a synonym]  and which may be either 
parboiled or not;   
 
  
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 "milling degree " means the extent of which the bran layers and the germ have been removed;  
 as follows:  
 
(a) Under milled rice  – means rice kernel from which the hull, a part of the germ 
and all or part of the outer bran layers, but not the inner bran layers have been 
removed . 
 
 (b) Well-milled rice  – means rice kernel from which the hull, the germ, the outer 
bran layers and the greater part of the inner bran layers have been removed.  
 
 (c) Extra -well-milled rice  – means rice kernel from which the hull, the germ and the 
bran layers have been completely removed.  
 
"moisture content " means the weight of water contained in a rice kernel/s expressed as  
 percentage of the weight of the  rice kernel/ s;  
 
"packer " means a person or company packing rice for sale, a person/company on whose 
behalf rice are packed for sale and a person/company importing rice for sale;  
  
"paddy rice " means rice kernels which has retained its husk after threshing  and may be  
 parboiled or not ; 
 
"parboiled rice " means 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 star ch is fully 
gelatinized, followed by a drying process;   
 
"partly black  rice" means parboiled rice kernels that have obviously black or dark brown 
discolouration covering an area greater than 25% of the kernels ‘surface;  
 
"peck kernels " means  parboiled rice  kernels that have obviously black or dark brown  
 discolouration covering an area not exceeding  than 25% of the kernels ‘surface;  
 
"poisonous seeds " means the seeds or bits of seeds of plant species that may present a 
hazard to human or animal health when consumed, including seeds of Argemone 
mexicana L ., Convolvulus spp ., Crotalaria spp ., Canavalia ensiformus, Datura spp ., 
Ipomoea purpurea , Lolium te mulentum , Ricinus communis  or Xanthium spp .; 
 
"premium grade " means the rice quality which meets the highest grade requirements  as set 
out in the Annexure ; 
 
"rice" means whole or broken  grains  or kernels obtained from the species Oryza S ativa  L and 
 Oryza Glaberrima .;  
 
"red kernel" means a whole or broken kernel, having a red coloured pericarp (b ran layer) 
covering more  than one -quarter of the  surface , but excluding yellow kernels ; 
 
"red streaked kernel"  means  whole or broken kernel,  with red streaks, the length of which are 
greater than or equal to one -half of that of the whole kernel, but where the surface 
covered by these red streaks is less than -quarter of the total surface;  
 
"retail quantity " means a quantity of 10 kg or less of  rice, irrespective whether sold in 
containers or in loose quantities;   
  
''sieve'' means a round hole metal sieve of 1.4 mm diameter  and the round perforated holes of  
 1.75 mm diameter;  
 
  
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 "small broken rice " means the fragment of the rice kernel, which can pass through a sieve  
with round perforations of 1.75 mm in diameter , with the length less than one quarter of 
the average length of the whole kernel  as depicted in figure 2 of the annexure;  
 
"speciality rice"  means  rice varieties that differ from typical rice varieties in their quality  
and they characterised by certain special quality features like aroma, texture, colour, 
kernel length, flavour, chemical compositional, amylose content and ecological regions;   
 
''standard grade''  means rice which i s of a lower quality than premium grade as set  
 out in the Annexure;  
 
"the Act " means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);  
 
''under milled rice '' means milled rice kernels that have the milling degree below that specified  
 for each grade of rice;  
 
"value  grade"  means rice  which is a lower quality than standard  grade  as s et out in the 
Annexure;  
 
"whole kernel"  husked or milled rice grain without any broken part  as depicted in figure 2 of the  
 annexure;  and 
 
''yellow rice  or heat damaged rice '' means a whole or broken kernels that have changed their 
normal colour as a result of heating, and includes parboiled rice kernels found in a batch 
of non -parboiled rice kernels . 
 
 
Scope of the Regulations  
  
2. These  regulations are the minimum standards applicable to  grain or kernels of  brown 
rice and white rice, parboiled or non -parboiled rice , and speciality rice  intended for sale in the 
Republic of South Africa . It does not apply to other products derived from rice or to glutinous  
rice and ready -to-eat products . 
 
 
Restriction on the sale of rice  
 
3. (1) No person shall sell a consignment of rice in the Republic of South Africa -- 
 
(a)       unless the rice concerned  comply with the general standards referred to  
in regulation 4; 
 
(b)      unless the rice concerned is  classified according to classes set out in  
     regulation 5 ; 
 
(c)       unless the rice   concerned is graded and complies with the quality 
 standards for such grade  set out in regulations 6 and 7 ;  
 
(d) unless the  rice concerned is packed in  containers  and in the manner 
prescribed  in regulations 8 and 9 ; 
 
(e) unless the rice concerned is marked with the particulars and in the 
manner prescribed in  regulation s 10 , and 1 1 ;  
 
(f) if the rice concerned contain a substance that has thus been prescribed 
as a  substance that it should not contain;   
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(g) if the rice concerned is packed in a container or in such a manner that 
has thus been prescribed as a container or a manner in which it shall not 
be packed;  and  
 
(h) if the rice concerned is marked with particulars or in such a manner that 
has thus been prescribed as particulars or manner in which it shall not be 
marked.  
 
(2) The Executive Officer may grant written exemption, entirely or partially, to any 
person on such conditions as he or she may deem necessary, from the provisions of sub 
regulation (1).  
 
 
 
 
PART I  
 
QUALITY STANDARDS  
General  requirements  
 
4.    Notwithstanding the provisions of regulations 5 and 6, all consignments of rice shall  --  
 
(a)     be free from  abnormal flavours  and undesirable  odours ;  
(b)     be free from poisonous seeds:  Provided that a consignment of rice in bulk  
    quantities may contain poisonous seeds to the extent permitted in terms of  
    the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of  
    1972);  
(c)      be clean, uniform in size and colour ; 
(d)      comply with the maximum residue levels  prescribed for A gricultural  
     Remedies  and Heavy M etal in terms of Foodstuffs, Cosme tics and  
     Disinfectants Act , 1972 (Act No. 54 of 1972);  
(e)      have moisture content not exceeding 14 percent;  
(f)      be free from insects  and mites;  and  
(g)      be free from animal filth, glass, metal, coal ,  or any other form of foreign   
 object  contamination . 
 
Classes of rice  
 
5. Rice shall be classified according to the  following characteristics:   
 
(a)       Kernel length /width ratio and/or combination of both ; 
(b)       Colour of the rice ; 
(c)       Heat where applicable ; and  
(d)       Speciality  rice where applicable . 
 
 
 
  
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 TABLE 1. CLASSIFICATION OF KERNEL LENGTH AND WIDTH  
  
 (i) The classification with regard to kernel length shall be in accordance with  one of  
     the following specification  either A , B or C as depicted in the table below  and 
Figure 1: 
 
 
A  
B  
C 
 
 
Kernel Length   
 
Kernel Length/Width Ratio   
Combination of kernel 
length and the 
length/ width Ratio    
Brown rice  White rice   
 
Short grain rice  ≤6.2 mm  
Rice with 70% or more of whole or 
broken rice having a kernel length of less 
than 6.2 mm and not more than 10% of 
medium and long grain rice.   
≤2.0  
≤1.9  
≤5.2 mm and with the 
ratio of ≤ 2  
 
Medium grain rice  6.2 mm – 6.6 mm  
Rice with 70% or more of whole or 
broken rice having a kernel length  of  6.2  
mm but less than 6.6 mm; and not more 
than 10% of long and short grain rice.   
2.1 – 3.0  
2.0 – 2.9  
≥5.2 mm but not  
More than 6.0 mm and  
with length/width ratio of 
≤ 3 
 
Long grain rice  6.6 mm  – 7.0 mm  
Rice with 70 % or more of whole or 
broken rice grains having a kernel length 
of 6.6 mm  or more and not more than 
10% of medium and short grain rice.  
  
>3.1  
>3.0  
More than 6.0 mm and  
length/width ratio of more 
than 2 but  less than 3 
Extra -Long grain rice  ≥ 7mm  
rice with 70 % or more of whole or 
broken rice grains having a kernel length 
of 7.0 mm or more and not more than 
10% of long, medium and short grain 
rice.    
 
 (ii) The class ification with regard to colour shall be  in either brown or white . 
 
(iii) The class ification with regard to heat  treatment  shall be either parboiled or non -
parboiled . 
 
(iv) The classification with regard to speciality  rice shall include  but not limited to : 
  
(a) Aromatic/ Fragrant rice ; 
(b) Black rice ; 
(c) Composite rice ; 
(d) Glutinous rice ; 
(e) Sushi rice ;  
(f) Wild rice ; and  
(g)  Risotto rice . 
   
  
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Grades  of rice  
 
6. For the purpose of application of these regulations rice  shall be graded as  --  
 
(a)       Premium grade; 
(b)       Standard grade; and  
(c)       Value grade . 
 
 
7. Standards for grades of rice  
 
Subject to the provisions of regulation  3, all rice shall not have a deviation specified in 
column 1 of Table 3 and 4 to a larger extent than the applicable maximum  or minimum  
specified in column 2,3,4 ,5,6,7  of Table 3 and 4 opposite thereof for the class 
concerned.  
 
 
 
 
 
PART II  
 
CONTAINERS, PACKING AND MARKING REQUIREMENTS  
 
Requirements for containers  
 
8. The containers in which rice  are packed shall – 
 
(a) be manufactured from a material that – 
 
  (i) will protect the contents thereof against contamination; and  
 
(ii) will not impart any undesirable flavour or odour to the contents thereof.  
  
 
(b) be so strong that they will not tear or break during normal storage, handling and 
transport practices;  
 
(c) be whole, with the exception of grain probe marks: Provided that grain probe 
marks will not be permissible in the case of  rice in retail quantities, 
notwithstanding the presence of micro -perforations which allow for air release in 
retail form -fill and seal packaging;  
 
 (d) be clean;  
 
 (e) be closed or sealed proper ly in a manner permitted by the nature thereof; and  
 
(f) in the case of rice  in retail quantities, be previously unused for any purpose.  
 
 
 
 
  
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Packing requirements  
 
9. Each package shall contain rice  of the same type and the class  or grade  designation, 
except in the cas e of the class with mixed or composite rice .  
 
 
 
Marking requirements  
 
10. (1) Each container in which rice is packed shall be marked in clearly legible letters 
with the following particulars at least in English  -- 
 
Name of the product  
 
(a) The name of the product shall be rice.  
 
Additions to the name of the product  
 
(b) The following shall be included as part of the name of the product or shall 
be indicated in close proximity thereto:  
 
(i) The  grain  length  as set out in regulation ;  
 
(ii) The colour of rice ;  
 
(iii) The heat treatment (parboiling) as set out in Regulation 5(iii);   
 
(iv) The usage ; (optional)  and 
 
(v) The name of the variety and/or origin and/or usage of the rice may 
be included as part of the name of the product or may be indicated 
in close proximity thereto.  
 
 
 
Grade declaration   
 
(c) The appropriate grade declaration . 
 
   Name and address  
 
(d) The name or trade mark and address of the manufacture r, packer, 
importer, seller or person or entity on whose behalf the product has been 
packed.  
   
  Be preceded by the expression " Packed by/for " or, in the case of rice of 
imported rice into the Republic in the containers in which they are to be 
sold in the retail trade, be preceded by the expression  "Imported by".   
 
 
  
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Country of origin  
   
(e) The country of origin which shall be declared as follows:  
 
(i) "Product of (name of country)" if all the main ingredients, 
processing and labour used to make the product is from one 
specific country;  
 
(ii) "Produced in (name of country)", "Processed in (name of country)", 
"Manufactured in (name of country)", "Made in (name of country)", 
or wording having a similar meaning, when the product is 
processed in a second country which changes its nature; or  
 
(iii) In the case where single ingredient agricultural commodities are 
imported in bulk and where owing to climatic, seasonal or other 
contingencies more than one country may be the source of the 
single ingredient agricultural commodity, the wording ‘Product of 
(name(s) of country(ies)) ’ separated by the expression ‘and/or’ , 
shall be declared on the label of the final pre -packed foodstuff: 
Provided that the final end product remains a single ingredient 
agricultural commodity: Provided further that the words "Pack ed in 
(name of country)" may be used in addition to the requirements of 
sub-paragraph (i) or (ii) above.  
 
Net weight  
 
(f) The total weight of the rice packed therein.  
 
 Lot identification  for bulk quantities  
 
(g)  Lot identification is  applicabl e to Marking of containers in which rice is 
packed in bulk quantities . 
 
 
 
Prohibited particulars  
 
 11. (1) No word, mark, illustration, depiction or any other method of expression that 
constitutes a misrepresentation, directly or by implication creates or m ay create a misleading 
impression regarding the quality, nature or class of  rice shall appear on a container in which rice 
are packed, or on a label attached to such container.  
 
 
 
 
 
 
 
 
 
 
 
  
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PART III  
 
METHODS OF INSPECTION  
 
General  Sampling  
 
12. (1)  A sample of a consignment  of rice  shall for the purpose of the application of 
these regulations be obtained as follows :  
 
  (a) In the case of rice in retail quantities packed in containers -- 
 
(i) randomly taking from the number of containers concerned, at least 
the applicable number of containers mentioned in column 2 of  
sampling Plan T able 2 below ;  
 
 
TABLE 2. SAMPLING PLAN  
 
Number of containers comprising 
quantity of Rice  Minimum number of containers to be 
selected at random  
 
Column 1   
Column 2  
 
 
Less than 10   
 
2 
 
 
11 to 50   
4 
 
More than 50   
6 
 
 
(ii) sampling each such container by hand in the manner set out in 
regulation 13: Provided that if the contents per container is 1kg or 
less the total contents of all the chosen containers will be taken as 
sample; and  
 
(iii) in the case of rice in retail quantities that are kept for sale in loose 
quantities, obtain a sample by hand in the manner contemplated 
in regulation 12. 
 
(b) In the case of rice delivered in bags - 
 
(i) sampling each bag in that consignment with a grain probe as 
contemplated in regulation 14 or by hand as contemplated in 
regulation 13 if it consists of 100 bags or less; or  
 
(ii) by otherwise sampling at least 10 percent of the bags chosen  at 
random  from that consignment at random with a  grain probe as 
contemplated in regulation 14 or by hand as contemplated in 
regulation 13: Provided that at least 15 bags in a consignment 
shall be sampled and where a consignment consists of less than 
15 ba gs, all the bags in that consignment shall be sampled.  
  
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(c) in case of rice delivered in bulk  and subject to regulation 12, be obtained 
by sampling that consignment throughout the whole depth  of the layer, in 
at least six different places, chosen at ran dom in that bulk quantity, with a 
bulk sampling apparatus.  
 
  
(2) The collective sample obtained in subregulation (1)(b) or (c) shall  --  
 
 (a) have a total mass of at least 5kg; and  
 
 (b) be thoroughly mixed by means of dividing before further examination.  
 
(3) If it is suspected that the sample referred to in subregulation  1(b) is not 
representative of that consignment, an additional 2 percent of the remaining bags chosen from 
that consignme nt at  random, shall be emptied into a suitable bulk container and samp led in 
the manner contemplated in subregulation (1)(c).  
 
 
(4) A sample taken in terms of this regulation is considered to be representative of the 
consignment from which it was obtaine d. 
 
 
Sampling by hand  
 
13. The sampling of a consignment b y hand shall be done as follows -- 
 
(a) Open the containers in the consignment that have to be sampled.  
 
(b) Insert the open hand wearing a clean new latex glove into such container or the 
loose quantity concerned, close the hand into a fist and thereafter withdraw it 
evenly.  
 
(c) Place the material enclasped by hand in a suitable collecting tray.  
 
(d) Repeat the procedure described in paragraph (b) , alternatively , at various depths 
in the containers or loose quantities concern and place the material thus removed 
in the collecting tray referred to in paragraph (c).  
 
(e) Take more or less equal quantities or material from each container sampled.  
 
(f) Thoroughly mix the material thus obtained and divides  it by means of a sample 
divider to obtain a sample of at least 1kg of material.  
 
 
 
 
 
 
 
 
 
 
 
  
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Sampling by means of a bag probe  
 
14. (1) The sampling of a consignment with a bag probe shall be do ne as follows -- 
 
(a) Insert  the tapered end of the bag probe at an angle of approximately 30 
degrees with the horizontal line and with the aperture thereof  pointing  
downwards, into each bag chosen from that consignment until the end of 
the probe is approximately in the centre of suc h bag.  
 
(b) Turn the bag probe through approximately 180 degrees on the 
longitudinal axis thereof so that the aperture thereof is at the top.  
 
(c) Extract the bag probe with a slight shaking movement and diminishing 
speed from the bag concerned to ensure t hat a relatively even and 
increasing flow of rice  is maintained through the aperture thereof closer 
to the side of the bag.  
 
(d) Place the material contained in the bag probe in a suitable container.  
 
(e) Repeat the procedure described in subparagraphs (a), (b) and (c) 
alternatively at various depths or alternate bags and place the material 
thus removed in the container referred to in subparagraph (d).  
 
(f) Take approximately equal quantities of material from each bag that is 
sampled.  
 
 
 (2)  A bag probe referred to in sub regulation  (1) shall -- 
 
(a) be long enough so that the end thereof will reach the centre of a bag 
being sampled; and  
 
(b) consist of a cylindrical tube with a tapered end and an aperture close to 
the end.  
 
 
Working sample  
 
15. A wo rking sample shall be obtained by dividing the representative sample of the 
consignment according to the ICC/1 method.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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PART IV  
 
 
DETERMINATION OF OTHER SUBSTANCES  AND GRAIN COMPOSITION  
 
 
Determination of undesirable odours and harmful substances  
 
16.  A sample of a consignment of rice shall be sensorial assessed  or chemically analysed 
in order to determine -- 
 
(a) whether it has undesirable flavours or odour: Provided that a working sample of 
unscreened rice that is ground in a grain mill to a fine meal may be used for the 
determination concerned; and  
 
(b) whether it contains a substance that renders the rice unfit  for human 
consumption or for processing into utilisation as food or feed.  
 
 
Determination of poisonous seed s, insect s and mites   
 
17.  A consignment of rice shall be sensorial assessed and a sample of that consignment 
shall be sensorial assessed and sorted by hand in order to determine whether the 
sample contains poisonous seeds  and insects.  
 
 
Determination of foreign matter,  stones and sand   
 
20. The percentage foreign matter, stones and sand  in a consignment of rice shall be 
determined as follows -- 
 
(a) Obtain a working sample of 200 g of rice from the  collective  sample of the 
consignment.  
 
(b) Remove all the foreign matter,  other classes, all the stones and sand separately 
from the working sample and determine the respective masses thereof.  
 
(c) Express the masses thus  determined, as percentages of 200 g. 
 
(d) Such percentages shall respectively represent the percentage of fo reign matter, 
other classes, the percentage of stones and sand in the consignment concerned.  
 
 
Determination of the  kernel  length/width  
 
18.  The kernel length and width  of rice in a consignment shall be determined as follows  -- 
 
A. Kernel Length  
 
The length of the sample of rice in a consignment shall be  determined as follows  -- 
 
(a) Using  a divider  separate two sets of 100 kernels  from the sample  without  any 
broken part, by random selection . 
 
(b) Measure  the length of the kernels using a micrometer and calculate the 
arithmetic mean of both sets of kernels.   
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(c) Calculate  the average length of the two sets of kernels: Provided  that if the 
standard deviation  is calculated  as being higher than 2, return all the kernels to 
the tray and repeat procedure from paragraph  (a). 
  
(d) Such  an average length determined shall be deemed the average length of the 
rice in a consignment.   
  
 
B. Kernel Width  
 
            (a)    Separate  two sets of 100 kernels from the sample without any broken  part, by 
random selection.  
 
            (b) Measure  the width  of the kernels using a micrometer and calculate the    
arithmetic mean of both sets of kernels.  
 
(c) Calculate  the average width  of the two sets of kernels: Provided that if the  
standard  deviation is calculated as being higher than 2, return all the  
kernels to the tray and repeat procedure from paragraph  (a). 
  
(d) Such  an average width  determined sh all be deemed the average width  of the rice 
in a consignment.  
 
 
     C.    Kernel length/ width Ratio  
 
 The average len gth and width previously calculated  
 
 
   𝑳𝒆𝒏𝒈𝒕𝒉 /𝒘𝒊𝒅𝒕𝒉  𝒓𝒂𝒕𝒊𝒐  =𝐚𝐯𝐞𝐫𝐚𝐠𝐞  𝐥𝐞𝐧𝐠𝐭𝐡  𝐨𝐟 𝐭𝐡𝐞 𝐤𝐞𝐫𝐧𝐞𝐥
𝐚𝐯𝐞𝐫𝐚𝐠𝐞  𝐥𝐞𝐧𝐠𝐭𝐡  𝐨𝐟 𝐭𝐡𝐞 𝐤𝐞𝐫𝐧𝐞𝐥 𝑎 
 
FIGURE 1.   MEASURING RICE KERNELS  
 
 
 
 
 
 
 
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Determination of head rice  and whole kernel  
 
19. The percentage head rice  and whole rice kernel  in a consignment shall be determined 
as follows  -- 
 
(a) Obtain a working sample of at least 150 g rice from the collective sample .  
 
(b) Remove all the head rice from the working sample and determine the weight 
thereof.  
 
(c) Express the weight thus determined as a percentage of the mass of the working 
sample . 
  
(d) Such percentage shall represent the head rice in the consignment concerned.  
 
 
Determination of large broken and small broken rice kernel s 
 
20.  The percentage large broken and small broken  rice kernel s in a consignment shall be 
determined as follows  -- 
 
(a) Obtain a working sample of at least 150 g rice from the collective sample .  
 
(b) Remove all the large broken and small broken rice kerne ls separately  from the 
working sample and determine the weight thereof.  
 
(c) Express the weight thus determined as a percentage of the mass of the working 
sample . 
  
(d) Such percentage shall represent the head rice in the consignment concerned.  
 
 
 
 
DETERMINATION OF DEFECTIVE KERNELS  
 
 
Determination of percentage heat damaged kernels,  damaged kernels , immature , chalky  
kernels , red  kernels , red -streaked kernels  and waxy  rice in all rice types   
 
21. The percentage  of the  heat damaged kernels, the damaged kernels,  the immature or 
malformed kernels, the chalky kernels,  waxy kernels,  the red kernels and the red-
streaked kernels in milled (white) rice  shall be determined as follows -- 
 
(a) Obtai n a working sample of at  least 200 g rice from the  collective sample .  
 
(b) Remove all heat damaged kernels, damaged kernels, immature, the chalky 
kernels, waxy kernels, red kernels and red -streaked kernels  separately from the 
working sample . 
 
(c) Separately weigh each of the identified defective kernels from each other 
Express the respective weight  thus determined as a percentage of the mass of 
the working sample.  
  
16 
 (e) Such percentage shall represent the percentage damaged kernels, immature 
kernels , heat damaged kernels, chalky kernels, waxy kernels, red kernels and  
red-streaked kernels in the consignment concerned.  
 
 
Determination of percentage of  pecks in milled (white) parboiled rice.  
 
 
22. The percentage of pecks in milled (white) parboiled rice  shall be determined as follows -- 
 
(a) Obtain a working sample of at least 1 50 g rice from the collective sample .  
 
(b) Remove all the pecks from the working sample  and determine the weight of the 
pecks . 
(c) Express the weight thus determined as a percentage of the mass of the working 
sample.  
 
(d) Such percentage shall represent the pecks in the consignment concerned.  
 
 
Determination of percentage of waxy  rice in parboiled rice.  
 
23. The percentage waxy rice in parboiled rice  shall be determined as follows -- 
 
(a) Obtain a working sample of at least 100g milled  parboiled rice and put it into a 
glass beaker .  
 
(b) Add approximately 80ml of iodine working solution to soak the kernels an d stir 
until all the kernels are submerged under the solution. Let the kernels soak in  the 
solution for 30  seconds . 
 
(c) Pour the rice and solution into a wire basket and shake the basket slightly in 
order to drain out the solution. Then place the basket on  a piece of tissue paper 
to absorb the excess liquid.  
 
(d) Pour the stained kernels into a bowl. Separate the red dish brown kernels of waxy 
rice from the dark blue kernels of non -waxy kernels . 
 
 (e) Weigh the waxy rice portion and the non-waxy  rice portion  separately.  
 
(d) Express the mass thus determined as a percentage of the mass of the working 
sample.  
 
(e) Such percentage shall represent the percentage waxy rice in the consignment 
concerned.  
 
 
 
 
 
 
 
 
 
 
 
  
17 
  
 
PART V  
 
MOISTURE CONTENT  
 
Determination of moisture content  
 
24. The moisture content of a consignment of rice may be determined according to any 
suitable method:  Provided that the results thus obtained are in accordance (± 0,3  per cent) with 
the results obtained by means of the 72 hour oven dried method (AACC Method 44/15A/1981).  
 
OFFENCE AND PENALTIES  
 
25. Any person who contravenes or fails to comply with any provision of these regulations 
shall be guilty of an offence and up on conviction be liable to a fine or imprisonment in 
accordance with section 11 of the Act.  
 
 
 
 
 
FIGURE 2 . SIZE OF KERNELS AND BROKEN KERNELS  
 
 
 
 
 
 
 
 
 
 
 
 
18 
 ANNEXURES  
MAXIMUM  AND MINIMUM  PERCENTAGE(%) PERM ISSIBLE DEVIATIONS FOR BROWN RICE  
 
TABLE 3 
  
 
 
NATURE OF 
DEFECTS  
  
                           STANDARDS FOR GRADES OF BROWN 
RICE  
 
BROWN RICE   
BROWN PARBOILED RICE  
 
    
Premium 
grade     
Standard  
grade   
Value 
grade   
Premium 
grade    
Standard  
grade   
Value  
grade  
 
1.  
Grain Composition         
 
1.1  
Head Rice (Min %)   
Min %   
95  
90  
80  
95  
90  
80 
 
1.2  
Whole Kernel   
Min %   
80  
80  
80  
80  
80  
80 
 
1.3  
Large Broken Kernel   
Max %   
4.0  
5.0  
7.0  
2.0  
5.0  
7.0 
  
1.4  
Small Broken Kernel   
Max %   
0.1  
0.5  
0.5  
0.5  
0.5  
0.7 
 
2.  
Impurities         
 
 
2.1  
Under developed,     
immature kernels, 
other seeds and 
Foreign matter  
individually or 
combined   
 
 
Max %   
 
 
0.5  
 
 
1.0  
 
 
1.0  
 
 
0.1  
 
 
0.5  
 
 
1.0  
         
2.2 Stones and sand  Max %  0.1 0.4 0.2 0.4 0.2 0.4 
         
3. Defective kernels         
 
3.1  
damaged  kernels   
Max %   
1.0  
2.5  
3.0  
1.0  
2.0   
 4.0 
 
3.2  
 
Yellow kernels   
Max %   
 
0.1  
 
0.2  
 
0.6  
 
1.5  
 
1.5  
 
2.0 
 
 
3.3  
 
Paddy grains /kg  
 
Max  
 
2.0  
 
2.5  
 
2.5  
 
1.0  
 
2.0  
 
2.5 
 
3.4  
 
Chalky kernels   
 
Max %   
 
2.0  
 
 3.0  
 
5.0  
 
2.0  
 
4.0  
 
6.0 
 
3.5  
Red kernels and/or 
undermilled kernels   
 
Max %   
 
1.0  
 
2.5  
 
3.5  
 
1.0  
 
4.0   
 
12.0  
 
 
3.6  
Total  Pecks and 
partly black    kernels   
 
Max %   
 
1.0  
 
2.0  
 
2.0  
 
1.5  
 
2.0  
 
2.5 
 
 
3.7  
 
Waxy/glutinous rice 
kernels   
 
Max %   
 
1.5  
 
1.5  
 
1.5  
 
1.5  
 
1.5  
 
1.5  
19 
  
MAXIMUM  AND MINIMUM  PERCENTAGE(%) PERM ISSIBLE DEVIATIONS FOR WHITE  RICE  
 
TABLE 4 
  
 
 
NATURE OF 
DEFECTS  
   
STANDARDS FOR GRADES OF WHITE RICE  
 
WHITE RICE   
WHITE PARBOILED RICE  
 
 
    
Premium 
grade    
Standard 
grade   
Value 
grade   
Premium 
grade   
Standard  
grade    
Value 
grade  
 
1.  
Grain 
Composition         
 
1.1  
milling degree   
Min %   
Extra -well-
milled   
Well-milled   
Well-
milled   
Extra -
well-
milled   
Well-
milled   
Well-
milled  
 
1.2  
Head Rice   
Min %   
95  
90  
80  
95  
90  
80 
 
1.3  
Whole Kernel   
Min %   
60  
60  
60  
80  
80  
75 
 
1.4  
Large Broken 
Kernel   
Max %   
4.0  
4.5  
5.0  
4.0  
7.0  
12.0 
 
1.5  
Small Broken 
Kernel   
Max %   
0.1  
0.5  
0.5  
0.5  
0.5  
0.7 
 
2.  
 Impurities   
Max %        
 
2.1  
Under developed,     
immature kernels, 
other seeds and 
Foreign matter 
individually or 
combined   
 
 
Max %   
 
 
0.1   
 
 
0.2   
 
 
0.2  
 
 
0.2  
 
 
0.2  
 
 
0.4 
         
 
2.2  
Stones and sand   
Max %   
0.1  
0.4  
0.2  
0.4  
0.2  
0.4 
         
 
3.  
Defective kernels         
 
3.1  
Damaged  kernels   
Max %   
0.25  
0.25  
0.50  
1.0  
1.0  
1.5  
 
3.2  
Yellow  kernels   
Max %   
0.1  
0.2  
0.2  
0.25  
0.50  
0.75 
 
3.3  
Paddy (grains /kg)  
   Max  
3.0    
5.0   
5.0   
3.0   
5.0   
5.0  
 
3.4  
Chalky kernels   
Max %   
3.0  
6.0  
6.0  
-  
-  
 - 
 
3.5  
Red and/or 
undermilled kernels   
Max %   
0.5  
0.5  
0.5  
0.5  
1.0   
2.0   
20 
   
 
 
NATURE OF 
DEFECTS  
   
STANDARDS FOR GRADES OF WHITE RICE  
 
WHITE RICE   
WHITE PARBOILED RICE  
 
 
 
 
3.6  
 
Total Pecks/partly 
black kernels   
 
Max %   
 
1.0  
 
2.0  
 
2.0  
 
1.5  
 
2.0  
 
2.5 
 
3.7  
Waxy  
rice/Glutinous rice 
kernels   
Max %   
1.5  
1.5  
1.5  
1.5  
1.5  
1.5 
  
Black kernels  Min %      
 0.1  
 0.15   
0.2 
Explanatory note:    - means not applicable    * means no limit -