DEAS  765:2024  
 
ICS 67.060  
 
 
 
 
 
 
 
 
DRAFT EAST  AFRICAN  STANDARD  
 
 
 
Brown  rice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
© EAS 2024  Second  Edition  2024
 
 DEAS  765:2024  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Contents  Page  
Foreword  ................................ ................................ ................................ ................................ .................  iv 
1 Scope  ................................ ................................ ................................ ................................ ............  1 
2 Normative  references  ................................ ................................ ................................ ..................  1 
3 Terms  and definitions  ................................ ................................ ................................ .................  1 
4 Quality  requirements ................................ ................................ ................................ ...................  4 
4.1 General  requirements  ................................ ................................ ................................ .................  4 
4.2 Specific  requirements  ................................ ................................ ................................ .................  4 
5 Contaminants ................................ ................................ ................................ ...............................  5 
5.1 Pesticide  residues  ................................ ................................ ................................ .......................  5 
5.2 Other contaminants  ................................ ................................ ................................ ....................  5 
6 Hygiene  ................................ ................................ ................................ ................................ .........  6 
7 Packaging  ................................ ................................ ................................ ................................ ..... 6 
8 Labelling  ................................ ................................ ................................ ................................ ....... 6 
9 Sampling  methods  ................................ ................................ ................................ ......................  7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2024 – All rights reserved  iii  
 DEAS  765:2024  
 
 
Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements  governing quality of products and services in the East African Community. It is envisaged 
that through  harmonized standardization, trade barriers that are encountered when goods and services 
are exchanged  within  the Community will  be removed.  
 
In order  to achieve  this objective,  the Community  established  an East African  Standards  Committee  
mandated  to develop  and issue  East African  Standards.  
 
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together  with the representatives from the private sectors and consumer organizations. Draft East African 
Standards  are circulated to stakeholders through the National Standards Bodies in the Partner States. 
The comments  received are discussed and incorporated before finali zation of standards, in accordance 
with the procedures  of the  Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the 
East African  Standards  are therefore  expected  to ensure  that they always  have  the latest  versions  of the 
standards  they are implementing.  
EAS 765:2013  was prepared  by Technical  Committee  EAS/TC  014, Cereals,  Pulses  and related  products  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
iv © EAC 2024  – All rights  reserved   
 DEAS  765:2024  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2024 – All rights  reserved  v 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
DRAFT EAST  AFRICAN  STANDARD                                                            CD/DEAS  765:2024  
 
Brown  rice — Specification  
 
1 Scope  
This draft East African Standard specifies the requirements and methods of sampling and test for brown 
rice of the  varieties  grown  from Oryza  spp., intended  for human  consumption  or for processing  to milled  
rice. This standard also covers the parboiled brown rice.  
 
2 Normative  references  
The following referenced documents are indispensable for the application of this document. For dated  
references, only the edition cited applies.  For undated references, the latest  edition of  the referenced  
document  (including  any amendments)  applies.  
 
EAS 38, Labelling  of pre-packaged  foods  — Specification  
 
EAS 39, Hygiene  in the food and drink  manufacturing  industry  — Code  of practice  
 
EAS 900, Cereals and Pulses – Sampling  
 
EAS 901, Cereals and Pulses – Test method  
 
CODEX  Stan 193, Codex  general  Standards  for contaminants  and toxins  in food and feed 
 
EAS 764, Rough  (Paddy)  Rice — Specification  
 
 
3 Terms  and definitions  
 
For the purpose  of this standard,  the following  terms  and definitions  shall apply.  
 
3.1 
brown  rice 
paddy rice  (Oryza  spp) from which  only the outermost  layer  (the husk)  of a grain  of rice has been  removed  
  
3.2 
broken  kernels  
pieces of rice that are less than three -quarters of a whole kernel and includes grains of rice in which 
part of  the endosperm is exposed or rice without a germ. If the piece is more than three -quarters 
of a kernel, it is  considered whole.  
 
3.3 
chalky kernels  
head rice or broken kernel, except wax rice, whose whole surface has an opaque and floury appearance (except 
for glutinous rice).  
 
 
 
  
 3.4 
chip 
part of kernel  which  passes  through  a metal  sieve  with round  perforations  1.4 mm in diameter  
 
3.5 
damaged  /defective kernels  
    pest damaged, frost damaged, discoloured, stained, rotten and diseased, immature and shrivelled grains.  
 
3.6 broken kernel  
pieces  of rice that are less than three -quarters  of a whole  kernel  and includes  grains  of rice in which  part of the 
endosperm is exposed or rice without a germ. If the piece is more than three -quarters of a kernel, it is  
considered  whole.  
 
3.7 
degermed  
kernel  whose  germ  has been  removed  through  the mechanical  handling  process  or by insect  attack  
 
3.8 
foreign  matter  
all organic and inorganic material  
 
3.8.1 inorganic matter  
stones, glass, pieces of soil and other mineral matter  
 
3.8.2 organic matter  
any animal or plant matter (seed coats, straws, weeds) other than brown rice grain, damaged brown rice grain, 
other grains, inorganic extraneous matter and harmful/toxic seeds   
 
3.9 
head  rice 
whole kernel or part of the kernel with a length greater than or equal to 75 % of the average length 
of the test  sample  kernels  (see Figure  1) 
 
 
Key 
a   Not passing through a round perforation of 1.4 mm in 
diameter  L is the average  length  
Figure  1 — Size of kernels,  broken  kernels  and chips  
 
 
 
 
 3.10 
immature  kernel  
unripe and/or undeveloped whole or broken kernels  
 
3.11 
pest damaged  
grains which show damage owing to attack by rodents, insects, mites or other pests. Grains may have a  hole 
(commonly referred to as bored) or have a chewed appearance on any part of the grain  
 
3.12 
other contrasting varieties  
whole or broken kernels of brown rice with distinct grain characteristics  in size, shape and aroma from the 
designated variety  
 
3.13 
discoloured grains  
borrow from relating standards  3.14 
 
3.14 
paddy  
whole or broken unhulled kernels of rice  
 
3.15 
parboiled  brown  rice 
brown rice processed from paddy rice that has been soaked in water and subjected to a heat treatment so that 
the starch is fully gelatinized followed by a drying process  
 
3.16 
partly  gelatinized  
head  rice or kernel  of parboiled  rice which  is not fully gelatinized  and shows  a distinct  white  opaque  area 
 
3.17 
harmful/  noxious weeds  
seeds such as Jimson weed — datura ( D. fastuosa Linn and D. stramonium Linn.) corn cokle ( Agrostemma 
githago L., Machai Lallium remulenum Linn.) Akra (Vicia species), Argemone mexicana , Khesari which, if 
present in quantities above a certain  limit, can have a damaging or dangerous effect on health, sensory 
properties or technological performance  
 
3.18 
ungelatinized  
whole  or broken  kernels  of parboiled  rice with distinct  white  or chalky  areas  due to incomplete  
gelatinization  of the starch  
 
3.19 
variety  
variety refers to the classification of brown rice as long grain brown rice, medium grain brown rice, short grain 
brown rice or mixed brown rice  
 
3. 20 
food  grade  packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will 
not impart  any toxic substance or  undesirable  odour  or flavour  to the product   
  
3.21 glutinous rice/waxy rice  
kernels of special varieties of rice which have a white and opaque appearance. The starch of the glutinous rice 
consists almost entirely of amylopectin. It has a tendency to stick together after cooking  
 
3.22 rotten and/or diseased grains . 
grain affected by mould growth or bacterial decomposition or other causes that may be noticed without having 
to cut the grains to examine it and renders it unsafe for human consumption  
 
 
4 Quality  requirements  
 
4.1 General  requirements  
 
4.1.1  The rough  rice from which  the brown  rice is obtained  shall comply  with EAS 764. 
 
4.1.2  Brown  rice shall be: 
a) free from foreign odours, moulds, live, pests, rodent droppings, toxic or noxious weed seeds  
b) the dried  mature  grains  of edible  Oryza  spp; 
 
c) clean,  wholesome,  uniform  in size, colour  and shape;  
 
d) safe and suitable  for human  consumption;  
 
e) free from abnormal  flavours,  musty,  sour or other  undesireable  odour and  obnoxious  smell;  
 
f) free from live pests  
 
4.1.3  Brown rice shall be in form of well -filled seeds of uniform colour representative of the declared  
variety. The four classes in 4.1.3.1 – 4.1.3.4 shall be based on the percentage of whole kernels, and 
types of  rice: 
 
4.1.3.1  Long Grain Brown Rice shall consist of rough rice which contains more than 25.0 % of whole  
kernels of brown rice and in Grades 1 through 3 not more than 10.0 % of whole or broken kernels of 
medium  or short  grain rice.  
 
4.1.3.2  Medium G rain Brown Rice shall consist of brown rice which contains more than 25.0 % of 
whole  kernels  of brown  rice and in Grades  1 through  3 not  more  than 10.0 % of whole  or broken  kernels  
of long grain  rice or whole  kernels  of short  grain  rice. 
 
4.1.3.3  Short Grain Brown  Rice shall consist of brown rice which contains more than 25.0 % of whole  
kernels  of brown  rice and in Grades  1 through  3 not  more  than 10.0 % of whole  or broken  kernels  of long 
grain  rice or whole  kernels  of medium  grain  rice. 
 
4.1.3.4  Mixed  Brown  Rice shall consist  of brown  rice which  contains  more  than 25.0 % of whole  
kernels  of brown  rice and more  than 10.0 % of "other  types".  
 
 
 
 
  
  
 
4.2 Specific  requirements  
 
4.2.1  Brown  rice for human  consumption  shall be categorized  into three  grades  on the basis  of the 
tolerable  limits  established  in Table  1. 
 
Table  1 — Specific  requirements for brown rice  
 
S/N  
Characteristics  Maximum  limits   
Method  of 
test Grade  
1 Grade  2 Grade  
3 
i) Broken,  % m/m  2 5 7  
 
EAS 901  
 ii) Damaged  rice, % m/m  1.5 2 3.0 
iii) Chalky,  % m/m  2 4 6 
iv) Immature  grains,  % m/m  2 6 12 
v) Other  contrasting  varieties,  % m/m  1 2 5 
vi) Organic  matters,  %m/m  0.1 0.5 1 
vii) Inorganic  matters,  % m/m  0.1 0.1 0.1 
viii) Filth,  % m/m  0.1 
ix) Paddy  grains,  % m/m  1 2 2.5 
x) Moisture  contents,  % m/m  14 
 
 
4.2.2  Glutinous brown rice for processing is a special variety of rice ( Oryza sativa L. glutinosa ) which  
contain more than 50 % opaque and floury   kernels. Grade 1 shall contain not more than 1.0 % of 
nonchalky kernels,  Grade 2 not more than 2.0 % of nonchalky kernels, Grade 3 not more than 4.0 % of 
nonchalky kernels and  Grade  4 not more  than 6.0 % of nonchalky  kernels.  
 
5 Contaminants  
 
5.1 Pesticide  residues  
Brown rice shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission  for this  commodity.  
 
5.2 Heavy metals  
Brown rice  shall comply  with those  maximum  limits  for heavy metals as  established  in CXS 193. 
 
 
5.3 Mycotxin  
Brown rice  shall comply with mycotoxin limits given in Table 2 when tested in accordance with the test methods 
specified therein.  
Table 2 — Mycotoxins limits for brown rice  
S/N Mycotoxin  Maximum 
limit 
µg/kg  Test method  
i.  Total 10 EAS 901   
 aflatoxins  
ii.  Aflatoxin 
B1 5 
iii.  Fumonisins  2 000  
 
 
 
 
6 Hygiene  
 
6.1 Brown  rice shall be produced,  prepared  and handled  in accordance  with the provisions  of 
appropriate  sections of  EAS 39.  
 
6.2 When  tested  by appropriate  standards  of sampling  and examination  listed  in Clause  2, the 
products                    shall not exceed the limits stipulated in Table 3;  
 
Table 3 — Microbiological limits for brown rice  
 
S/N Type  of micro -organism  Limits  Method  of test 
i) Yeasts  and moulds,  cfu per g, max.  104 ISO 21527 -2 
 
ii) Staphylococcus  aureus,  cfu per 25 g, 
max 103 ISO 6888 -1 
 
iii) Escherichia  coli, per g, max  102 ISO 16649 -2 
 
iv) Salmonella  per 25 g Absent  ISO 6579 -1 
 
 
7 Packaging  
 
7.1 Brown rice shall be packaged in food grade packaging material which will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products.  
7.2 Each package shall be securely closed and sealed.  
 
 
8 Labelling  and marking  
 
8.1 In  addition  to the requirements  in EAS 38, each  package  shall be legibly  and indelibly  labelled  with 
the  following:  
 
a) product  name  as “Brown  Rice”, ‘Parboiled brown rice’;  
 
b) classes  
i) Long  grain  brown  rice 
 
ii) Medium  grain  brown  rice 
 
iii) Short  grain  brown  rice 
  
 iv) Mixed  brown  rice 
 
c) variety  
d) grade;  
 
e) name,  address  and physical  location  of the producer/  packer/importer;  
 
f) lot/batch/code  number;  
 
g) net weight,  in metric units  
 
h) the declaration  “Food  for Human  Consumption’’  
 
i) storage  instruction  as “Store  in a cool dry place  away  from any contaminants’’;  
 
j) crop year;  
 
k) packing  date;  
 
l) instructions  on disposal  of used  package;  
 
m) country  of origin;  and 
 
n) a declaration  on whether  the brown  rice was genetically  modified  or not. 
 
o) best before date  
 
 
8.2 Labelling of non -retail containers  
 
When labelling non -retail packages, information for non -retail packages shall either be given on the packages or in 
accompanying documents, except that the name of the product, lot identification and the name and address of the 
processor or packer as well as storage instructions, shall appear on the container.  
However, lot identification, and the name and address of the processor or packer may be replaced by an identification 
mark provided that such a mark is clearly identifiable with the accompanying docu ments.  
 
 
9.0 Sampling   
Sampling  shall be done  in accordance  with EAS 900.  
 
 
 
 
 
 
 
 
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