Rice – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Ma lawi Standard  
__________________  
Published by  
MALAWI STANDARDS BOARD  
 ICS 67.060             DMS 179:2016  
                Second edition  
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
  
 ICS 67.060            DMS 179:2016 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Rice  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
P O Box 946  
BLANTYRE  
 
     Tel: +265 1 870 488  
    Fax: +265 1 870 756  
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 i TABLE OF CONTENTS  
 
Content                  Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Scope  ................................ ................................ ................................ ................................ ................................ ..1 
Normative reference  ................................ ................................ ................................ ................................ ........... 1 
Definitions  ................................ ................................ ................................ ................................ ........................... 1 
Contaminants  ................................ ................................ ................................ ................................ ...................... 5 
Hygiene  ................................ ................................ ................................ ................................ ............................... 6 
Packagi ng ................................ ................................ ................................ ................................ ........................... 6 
Labeling  ................................ ................................ ................................ ................................ .............................. 6 
Methods of sampling and analysis  ................................ ................................ ................................ ..................... 7 
Annex A (Normative) Classification of rice  ................................ ................................ ................................ ......... 8 
Annex B - Methods of analysis for rice s pecifications  ................................ ................................ ........................ 9 
Annex C (Normative) Determination of waxy rice in parboiled rice  ................................ ................................ . 18 
 
FOREWORD  
 
This text is a Common Market for Eastern and Southern Africa (COMESA) D raft Harmonized Text providin g 
requirements for rice . 
 
The harmonization of standards and technical regulations in the COMESA region is an obligation under the 
COMESA Treaty in order to promote the achievement of the aims and objectives of the Common Market as 
set out in Article 3 of COMESA Treaty.  
 
This standard is an adaption of the following  international and regional standards : 
 
ISO 7301:2002,  Rice – Specification ; 
 
CODEXSTAN 198 :1995,  Codex Standard for rice ; 
 
EAS 128:2011, East African Standard for milled rice ; 
 
EAS 76 4:2011 , East African Standard for rough (paddy) rice ; 
 
EAS 765:2011 , East African Standard for brown rice . 
 
The East African Standards have been used for the specific requirements with respect to grading  only. 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This Malawi S tandard  was prepared by the Technical Committee MBS/TC 16, Primary agricultural products  
and the following companies, organizations and institutions were represented:  
 
- ADMARC Limited;  
- Agricultural Commodity Exchange for Africa ; 
- Auction Holdings Commodity Exchange ; 
- Bakhresa Grain Milling Malawi Limited ;  
 ii - Blantyre Agricultural Development Division;  
- Bvumbwe Agricultural Research Station;  
- Lilongwe University of Agriculture and Natural Resources (LUANAR) – Bunda Campus;  
- Malawi Bureau of Standards;   
- Malawi Investment and Trade Centre;  
- National Smallholder Farmers' Association of Malawi (NASFAM) ; 
- Rab Processors Limited; and  
- Transglobe Produce Export Limited.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier wh en it is necessary, in order to keep abreast of 
progress . Comments are welcome and shall be considered when the standard is being revi ewed. 
  
 1  
                DMS 179:2016 
DRAFT MALAWI STANDARD  
 
Rice  – Specification  
 
 
 
1 SCOPE  
 
This Draft Malawi  Standa rd specifies the requirements for rice (Oryza sativa L .). It is applicable to husked rice 
and milled rice, parboiled or not , intended for direct human consumption. It does not apply to other products 
derived from rice or to glutinous rice.  
 
 
2 NORMATIVE RE FERENCE  
 
The following standards contain provisions, which through reference in this text, constitute pro visions of this 
Malawi standard.  All standards are subject to revision  and, since any reference to a standard is deemed to be 
a reference to the latest  edition of that standard, parties to agreements based on this standard  are encouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Information on 
current valid national and international standards can be obta ined from the Malawi Bureau of Standards.  
 
MS 19: Labeling of prepacked foods – General standard;  
 
MS 21: Code of hygienic conditi ons for food and food processin g units;  
 
MS 146:  Cereals – Methods of sampling as grain;  
 
MS 302:  Contaminants and toxins in f ood – General standard;  
 
ISO 712:  Cereals and cereal products – Determination of moisture content – Routine method ; 
 
ISO 5223 : Test sieves for cereals;  
 
ISO 13690 : Cereals, pulses and milled products – Sampling of static batches.  
 
 
3 DEFINITIONS  
 
For the p urpose of this Malawi Standard , the following definitions shall apply : 
 
3.1 
paddy rice (rough rice ) 
rice which has retained its husk after threshing  
 
3.2 
husked rice  (brown rice or cargo rice)  
paddy rice from which the husk only has been removed  
 
Note – The process of husking and handling may result in some loss of bran  
 
3.3 
milled rice (white rice)   
husked rice from which all or part of the bran and germ or embryo have been removed by milling  
 
3.4 
parboiled rice   
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 starch is fully gelatinized, followed by a drying process  
  
 2 3.5 
glutinous rice (waxy rice)   
kernels of special varieties of rice which have a white and opaque appeara nce. The starch of glutinous rice 
consists almost entirely of amylopectin. It has a tendency to stick together after cooking  
 
3.6 
head rice (w hole kernel )  
husked or milled kernel without any broken part and parts of kernel with length greater than or equa l to three -
quarters of the average length ( 3.11) of the test sample  
 
3.7 
large broken k ernel   
part of the kernel with length less than three -quarters but greater than one -half of the average length ( 3.11) of 
the test sample  
 
3.8 
medium broken kernel   
part of the kernel with length less than or equal to one -half but greater than one -quarter of the average length 
(3.11) of the test sample  
 
3.9 
small broken kernel   
part of the kernel with length less than or equal to one -quarter of the average length  (3.11) of the test sample 
but which does not pass through a metal sieve with round perforations  1.4 mm in diameter  
 
3.10 
chip  
part of the kernel which passes through a metal sieve with round  perforation 1.4 mm in diameter  
 
 
 
Key 
1 whole kernel (3.6)  5 head rice ( 3.7) 
2 large broken kernel (3.8)  6 broken kernel  
3 medium broken kernel (3.9)  7 chips (3.11)  
4 small broken kernel (3.10)  
L  average length  
a Not passing through a test sieve with round apertures having diameter 1,4  mm. 
Figure  1 — Size of kernels, broken kernels and chips  
 
3.11 
average length   
arithmetic mean of the length of the test sample kernels that are not immature or malformed ( 3.15) and without 
any broke n parts ( 3.7, 3.8, and 3.9) 
 
 3 3.12 
extraneous matter   
organic and inorganic components other than k ernels of rice, whole or broken  
 
Note:  
 
1 Organic  extraneous matter are foreign seeds, husks, parts of straw, etc.  
 
2 Inorganic extraneous matter are stones, sand , dust, etc.  
 
3.13 
heat-damaged kernels   
head rice or broken rice that has changed its normal colour as a resu lt of a microbiological heating  
 
Note  - This category includes kernel that is yellow /dark yellow in  the case of milled non -parboiled rice and ora nge/dark orange in the 
case of milled parboiled rice, due to microbiological alteration . 
 
3.14 
damaged kernels   
head rice or broken kernels showing evident deterioration due to moisture, pests, disease or other causes, but 
excluding heat damaged kernels ( 3.13) 
 
3.15 
immature kernel, malformed kernel   
head rice or broken rice which i s unripe and/or badly developed  
 
3.16 
chalky kernel   
head rice or broken kernel of non -parboiled rice, except waxy rice ( 3.5), whose surface has an opaque and 
floury appearance  
 
3.17 
red kernel   
head rice or broken kernel having a red bran covering more than one -quarter of its surface  
 
3.18 
red streaked kernel   
head rice or broke kernel with red bran streaks of length greater than or equal to one -half of that of the whole 
kernel, but where the surface covered by these red streaks is less tha n one -half of the total surface  
 
3.19 
partly gelatinized kernel   
head rice or broken kernel of parboiled rice of which is not fully gelatinized and shows a distinct w hite chalky 
area 
 
3.20 
peck  
head rice or broken kernel of parboiled rice of which more than one -quarter of the surface i s dark brown or 
black in c olour due to parboiling process  
 
 
3 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Quality factors – General  
 
4.1.1  Rice shall be safe and suit able for human consumption  
 
4.1.2  Rice shall be free from abnormal flavours, odours, insects and mites.  
 
4.2 Quality factor s – Specific  
 
4.2.1  Moisture content shall no t be greater than 1 3 % (m/m).  
 
Note  - Lower moisture content may be required for certain destinati ons depending on climate, duration of transport and storage.   
 4 4.2.2  The defects tolerance for the cate gories considered and determined  in accordance with the method 
described in Annex B shall not exceed the limits given in Table s 1 to 4. 
 
Table 1: Specifica tion of milled  rice  
 
S/N Characteristics  Maximum limits  Method of 
test Grade 1  Grade 2  Grade 3  
1 Broken, %, max  5 7 15 
ISO 605  
 2 Heat damaged rice, %, max  1.5 1.5 2 
3 Damaged rice, %, max  1.5 2 3 
4 Chalkya %, max  2 4 10 
5 Red or red streaked,  %, max.  2 6 12 
6 immature grains, %, max  1 1.5 2 
7 Other contrasting varieties, % max  1 2 3 
8 Organic matter, %, max  0.1 0.5 1 
9 Inorganic matter, %, max  0.1 0.1 0.1 
10 Live weevils/kg, max  Nil Nil Nil 
11 Filth, %, max  0.1 0.1 0.1 
12 Paddy g rains, %, max.  1 2 2.5 
13 Moisture content, %, max  13 13 13  
14 Total Aflatoxin (AFB1+AFB2+AFG1 
+AFG2)), ppb  15 
ISO 16050  15 Aflatoxin B1 only, ppb  5 
16 Fumonisin, ppm  2 
 
 
Table 2: Specification of brown rice  
 
S/N Characteristics  Maximum limits  Method of 
test Grade 1  Grade 2  Grade 3  
1 Broken, %, max  2 5 7 
ISO 605  
 2 Heat damaged rice, %, max  1.5 1.5 2 
3 Damaged rice, %, max  1 2 4 
4 Chalkya %, max  2 4 6 
5 Red or red streaked, %, max.  1 4 12 
6 immature grains, %, max  2 6 12 
7 Other con trasting varieties, % max  1 2 5 
8 Organic matter, %, max  0.1 0.5 1 
9 Inorganic matter, %, max  0.1 0.1 0.1 
10 Live weevils/kg, max  Nil Nil Nil 
11 Filth, %, max  0.1 0.1 0.1 
12 Paddy grains, %, max.  1 2 2.5 
13 Moisture content, %, max  13 13 13  
14 Total Aflatoxin (AFB1+AFB2+AFG1 
+AFG2)), ppb  15 
ISO 16050  15 Aflatoxin B1 only, ppb  5 
16 Fumonisin, ppm  2 
  
 5 Table 3: Specification of rough (paddy)  rice 
 
S/N Characteristics  Maximum limits  Method of 
test Grade 1  Grade 2  Grade 3  
1 Foreign matter , %, max  Organic  1 1.5 2 
ISO 605  
 Inorganic  0.25 0.25 0.5 
2 Pest damaged grains , %, max  0.5 0.75 1 
3 Discoloured grains , %, max  0.1 0.1 0.1 
4 Immature/Shriveled grains , %, max Nil Nil Nil 
5 Moisture content, %, max  13 13 13  
6 Total Aflatoxin (AFB1+AFB2+AFG1 +AFG2)), 
ppb 15 
ISO 16050  7 Aflatoxin B1 only, ppb  5 
8 Fumonisin, ppm  2 
 
Table 4: Specification for husked and milled parboiled rice  
 
S/N Characteristics  Maximum limits  
Method of test  Husked rice  
parboiled  Milled rice  
parboiled  
1 Inorganic ex traneous matter, % max  0.5 0.5 
ISO 605  
 2 Organic extraneous matter, %  max 1.0 0.5 
3 Padd y, %, max 2.5 0.3 
4 Husked rice non -parboiled , % max 1.0 1.0 
5 Milled rice non -parboiled , % max 1.0 1.0 
6 Husked rice parboiled, % max  — 1.0 
7 Milled rice parboiled, % max 1.0 — 
8 Chip, %, max  0.1 0.1 
9 Heat -damaged kernel , %, max  2.0a 2.0 
10 Damaged kernel , %, max 4.0 3.0 
11 Immature or malformed kernel , %, max  12.0b 12.0 
12 Red kernel and red -streaked kernel , %, max. 11.0a 11.0 
13 Partly gelatinized kernel , %, max  4.0 2.0 
14 Peck , %, max  1.0a 1.0 
15 Waxy rice , %, max  12.0b 12.0 
16 Total Aflatoxin (AFB1+AFB2+AFG1 +AFG2)), 
ppb 15 
ISO 16050  17 Aflatoxin B1 only, ppb  5 
18 Fumonisin, ppm  2 
a.  After milling . 
b.  Only full red h usked (cargo) rice is considered here.  
 
Note – The worst parameter will determine the grade.  
 
 
5 CONTAMINA NTS 
 
Products covered by this Malawi Standard shall comply with maximum limits of contaminants established by 
Codex Alimentarius Commission.   
 6 5.1 Heav y metals  
 
Products covered by this Malawi S tandard  shall comply with the maximum limits indicated in MS 302.  
 
5.2 Mycotoxins  
 
Rice shall comply with mycotoxins maximum limits indicated in MS 302.  
 
5.3 Pesticides residues  
 
Rice shall comply with the maximum  residue limits established by Codex Alimentarius Commission.  
 
 
6 HYGIENE  
 
6.1 Rice shall be produced, handled in accordance with the appropriate sections of MS 21  and other 
Codes of practice recommended by the Codex Alimentarius Commission whic h are relevant to this product.  
 
6.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable 
matter.  
 
6.3 When tested by appropriate methods of sampling and examination, the product shall conform to the 
requirements outlined in Tab le 5. 
 
Table 5: Microbiological requirements for rice  
 
Microbiological parameter  Limit per g  
Moulds  102 
Bacillus cereus  <103 
 
 
7 PACKAGING  
 
7.1 Rice shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and 
organoleptic qualities of the food.  
 
7.2 The containers, including packaging material, shall be made of substances which are safe and suitable 
for their intended  use. They shall not impart any toxic substance or undesirable odour or flavour to the product.  
 
7.3 When the product is packaged in sacks, these shall be clean, sturdy, and strongly sewn or sealed.  
 
 
8 LABELING  
 
In addition to the provisions of MS 19 , the following specific particulars shall  be legibly and indelibly label ed on 
the container:  
 
8.1 Name of the product and variety  
 
The name of the product to be shown on the label shall be in accordance with clause  3.1 – 3.5. The alternative 
name given parenthesis shall also be used.  
 
8.2 Labeling of non -retai l 
 
Information on non -retail containers shall be  either  on the container or in accompanying documents, except 
that the name of the product, lot identification and the name and addre ss of the manufacturer or packer shall 
appear on the container. However, lot identification and the name and address of the manufa cturer or packer 
may be replaced by an identification mark, provided that such a mark is clearly identifiable with the 
accompanying documents.  
 
  
 7 9 METHODS OF SAMPLING  AND ANALYSIS  
 
9.1 Sampling of rice shall be in accordance with MS 146.  
 
9.2 Moisture cont ent shall be determined in accordance with ISO 712.   
 8 ANNEX A  
(Normative)  
 
CLASSIFICATION OF RICE  
 
 
If rice is classified as long grain, medium grain or short grain, the classification shall be in accordance with one  
of the following specification;  
 
 
A1 KERNEL LENGTH/WIDTH RATIO  
 
A1.1  Long grain rice  
 
A1.1.1  Husked rice or parboiled husked rice with length/width ratio of 3.1 or more.  
 
A1.1.2  Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more.  
 
A1.2  Medium grain rice  
 
A1.2.1  Husked  rice or parboiled husked rice with a length/width ratio of 2.1 – 3.0. 
 
A1.2.2  Milled rice or parboiled milled rice with length/width ratio of 2.0 – 2.9. 
 
A1.3  Short grain rice  
 
A1.3.1  Husked rice or parboiled husked rice with a length/width ratio of 2.0 o r less.  
 
A1.3.2  Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less.  
 
 
A2 MILLING DEGREE  
 
Milled rice (white rice) may be further classified into the following degrees of milling:  
 
A2.1  Undermilled rice  
 
Rice obtained by milling h usked rice but not to the degree necessary to meet requirements of well -milled rice.  
 
A2.2  Well milled rice  
 
Rice obtained by milling husked rice in such a way that most of the bran and part of the embryo have been 
removed.  
 
A2.3  Extra -well-milled rice  
 
Rice obtained by milling husked rice in such a way that all of the bran and almost all the embryo have been 
removed.   
 9 ANNEX B  
 
METHODS OF ANALYSIS FOR RICE SPECIFICATIO NS 
 
B1 PRINCIPLE  
 
Manual separation and weighing of the broken kernels and of the catego ries in Table 1.  
 
 
B2 APPARATUS  
 
B2.1  Sample divider . 
 
B2.2  Conical sampler or multiple -slot sampler , with a distribution system in accordance with                  ISO 
13690.  
 
B2.3  Tweezers, scalpel and paint brush . 
 
B2.4  Small bowls.  
 
B2.5  Balance, capabl e of weighing to the nearest 0.01 g.  
 
B2.6  Tray, or other means, coloured in contrast with the colour of the rice to be evaluated.  
 
B2.7 Micrometer, or other measuring device not deforming the kernels and capable of being read to the 
nearest 0.01 mm.  
 
B3 SAMPLING  
 
Sampling shall be in accordance with ISO 13690. It is important that the laboratory receive s a sample which 
is truly representative of the lot and has not been damaged or changed during transport or storage.  
 
 
B4 PROCEDURE  
 
B4.1  General  
 
a) Note i f an odour, particular o r foreign to rice, is detected, as well as the presence of all anomalities.  
 
b) Verify the presence of living or dead insects by visual examination and report their number.  
 
B4.2  Preparation of test sample  
 
a) Weigh and carefully mi x the laboratory sample to make it uniform as possible. Then proceed to reduce 
it, if necessary, using a sample divider (B2.1 ) to obtain a quantity of about 800  g. 
 
b) Divide the test sample so obtained into two equal test portions of about 400 g, using th e sample divider 
(B2.1 ). 
 
B4.3  Determination  
 
B4.3.1  General  
 
a) When a kernel has several defects, it shall be classified in the category where the maximum 
permissible value is the lowest (see Table 1)  
 
b) All parts of kernels which get stuck in the perfo ration sieve shall be considered to be retained by the 
sieve.  
 
B4.3.2  Average length  
 
On one of the test portions ( B4.2 ): 
  
 10 a) Separate  two sets of 100 kernels without any broken part, by random sampling;  
 
b) Measure  the length of the kernels using a microm eter ( B2.7) and calculate the ari thmetic means of 
the length for the both sets of kernels (L 1 + L 2); 
 
c) Calculate  the average length ( 3.11) of the two sets of kernels ( L1+L2)/2; if the value                                  (L1-
L2)/ (L1+L2/ 2 x 100 is hig her than 2, return all the kernels to the tray and repeat from step a ). 
 
d) Return  all the kernels to the test portion  
 
B4.3.3  Husked rice, no n-parboiled ( see figure A1) 
 
a) Weigh one of the test portions ( B4.2) to the nearest 0.1  g (
wm ) and spread it on the tray  (B2.6). 
separate the organic extraneous matter ( 3.12 Note 1 ), the inorganic extraneous matter ( 3.12 Note 2 ), the 
paddy ( 3.1), the milled rice, non -parboiled ( 3.3), the husked rice, parboiled ( 3.4) and the milled rice, parboiled 
(3.4) into small bowls ( B2.4 ) with the aid of tweezers, scalpel and paint brush( B2.3 ). Weigh  the six fractions 
obtained to the nearest 0.01g (
5 4 3 2 1 ,,,, mmmmm  and 
6m ). 
 
b) Divide the second test portion with the divider ( B2.1 ) in order to obtain for different aliquot parts of 
about 100g each.  
 
c) Weigh the first aliquot part to the nearest 0.01 g  (
xm ). Spread it out and separate the damaged kernels 
(3.14), the immature and/or malformed kernels ( 3.15), and the re d kernels ( 3.17) together with the red streaked 
kernels ( 3.18) into small bowls. Weigh the three fractions so obtained to the nearest 0.01 g (
8 7,mm and
9m ). 
 
d) Weigh the second aliquot part to the nearest 0.01g (
ym ). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the broken kernels, classifying them into large broken 
kernels ( 3.7), medium broken kernels ( 3.8) and small broken kernels ( 3.9). Put the fractions so obtained into 
small bowls ( B2.4). Weigh the four fractions to the nearest 0.01  g (
12 11 10 ,, mmm  and 
13m ). 
 
e) Proceed with the laboratory milling of a third aliquot part. Weigh the obtained milled rice to the nearest 
0.01 g (
zm ). Spread it out and separate the heat -damaged kernels ( 3.13), the chalky kernels ( 3.16) and waxy 
rice ( 3.5) into small bowls. Weigh the three fractions so obtained to the nearest 0.01 g (
15 14,mm and 
16m ). 
 
B4.3.4  Milled rice, non -parboiled (see Figure B2)  
 
a) Weigh one of the test portions ( B4.2 ) to the nearest 0.1g (
wm ) and spread it on a tray  (B2.6 ). Separate 
the organic extraneous matter ( 3.12 Note 1 ), the inorganic extraneous ma tter (3.12, Note  2) the paddy ( 3.1) 
the husked rice, non -parboiled ( 3.2), the husked rice, parboiled  (3.4), and the milled parboiled ( 3.3 and 3.4) 
into small bowls, with the aid of tweezers, scalpel and paint brush ( B2.3 ). Weigh the six fractions so obtain ed 
to the nearest 0.01 g (
5 4 3 2 1 ,,,, mmmmm  and 
6m ). 
 
b) Divide the second test portion with the divider ( B2.1 ) in order to obtain four different aliquot parts about 
100 g each.  
 
c) Weigh the first aliquot part to the nearest 0.01 g (
xm). Spread it out and separate the heat-damaged  
kernels (3.13), the damaged kernels  (3.14), the immature and/or malformed kernels ( 3.15), the chalky kernels 
(3.16), the red kernels ( 3.17) together with the red streaked  kernels ( 3.18) and the waxy rice ( 3.5) into small 
bowls. Weigh the six fractions so obtained to the nearest 0.01 g (
11 10 9 8 7 ,,,, mmmmm , and 
16m ). 
 
d) Weigh the second aliquot part to the nearest 0.01g (
ym ). Separate the chips (3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the broken kernels, classifying them into large broken 
kernels ( 3.7), medium broken kernels ( 3.8) and small broken kernels ( 3.9). Put the fractions so obtained into 
small bowls. Weigh the four fractions to the nearest 0.01g  (
14 13 12 ,, mmm  and 
15m ). 
  
 11 B4.3.5  Husked rice, parboiled (see Figure A3) 
 
a) Weigh one of the test portions ( B4.2 ) to the nearest 0.1g (
wm ) and spread it on the tray  (B2.6). 
separate the organic extraneous matter ( 3.12 Note 1 ), the inorganic extraneous matter ( 3.12 Note 2 ), the 
paddy ( 3.1), the milled rice, non -parboiled ( 3.3), the husked rice, parboiled ( 3.4) and the milled rice, parboiled 
(3.4) into small bowls ( B2.4 ) with the aid of tweezers, scalpel and paint brush( B2.3 ). Weigh the six fractions 
obtained to the nearest 0.01  g (
5 4 3 2 1 ,,,, mmmmm  and 
6m ). 
 
b) Divide the second test portion with the divider ( B2.1 ) in order to obtain for different aliquot parts of 
about 100  g each.  
 
c) Weigh the first aliquot part to the nearest 0.01 g  (
xm ). Spread it out and separate the damaged kernels 
(3.14), the immature and/or malformed kernels ( 3.15), the red kernels ( 3.17) together with th e red streaked 
kernels ( 3.18) into small bowls. Weigh the three fractions so obtained to the nearest 0.01 g (
8 7,mm and
9m ). 
 
d) Weigh the second aliquot part to the nearest 0.01  g (
ym ). Separate the ch ips (3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the broken kernels, classifying them into large broken 
kernels ( 3.7), medium broken kernels ( 3.8) and small broken kernels ( 3.9). Put the fractions so obtained into 
small bowls. We igh the four fractions to the nearest 0.01  g (
12 11 10 ,, mmm  and 
13m ). 
 
e) Proceed with the laboratory milling of a third aliquot part. Weigh the obtained milled rice to the nearest 
0.01g (
zm ). Spread it out a nd separate the heat -damaged kernels ( 3.13), the chalky kernels ( 3.16) and waxy 
rice ( 3.5) into small bowls. Weigh the three fractions so obtained to the nearest 0.01 g (
15 14,mm  and 
16m ). 
 
f) Proceed with the milling of th e fourth aliquot part and determine the percentage of waxy rice ( 3.5) 
according to annex C . 
 
B4.3.6  Milled rice, parboiled (see Figure A4) 
 
a) Weigh one of the test portions ( B4.2 ) to the nearest 0.1  g (
wm ) and spread it on the tray  (B2.6). 
separate the organic extraneous matter ( 3.12 Note 1 ), the inorganic extraneous matter ( 3.12 Note 2 ), the 
paddy ( 3.1), the milled rice, non -parboiled ( 3.3), the husked rice, parboiled ( 3.4) and the milled rice, parboiled 
(3.4) into small bowls ( B2.4 ) with the aid of tweezers, scalpel and paint brush  (B2.3 ). Weigh the six fractions 
obtained to the nearest 0.01  g (
5 4 3 2 1 ,,,, mmmmm  and 
6m ). 
 
b) Divide the second test portion with the divider ( B2.1 ) in order to obtain for different  aliquot parts of 
about 100  g each.  
 
c) Weigh the first aliquot part to the nearest 0.01 g  (
xm). Spread it out and separate the heat-damaged  
kernels (3.13), the damaged kernels  (3.14), the immature and/or malformed kernels ( 3.15), and t he red kernels 
(3.17) together with the red streaked kernels ( 3.18), the partly gelatinized kernels ( 3.19) and the pecks ( 3.20) 
into small bowls. Weigh the six fractions so obtained to the nearest 0.01 g (
11 10 9 8 7 ,,,, mmmmm , and 
12m ). 
 
d) Weigh the second aliquot part to the nearest 0.01  g (
ym ). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the broken kernels, classifying them into large broken 
kernels ( 3.7), medium brok en kernels ( 3.8) and small broken kernels ( 3.9). Put the fractions so obtained into 
small bowls. Weigh the four  fractions to the nearest 0.01  g (
15 14 13 ,, mmm  and 
16m ). 
 
e) Weigh the third aliquot part to the nearest  0.01 g and determine the percentage of waxy rice ( 3.5) 
according to annex C . 
 
B5 Expression of results  
 
Express the result obtained for the categories given in Table B1 as mass fraction, in percentage of the product 
as received.   
 12  
Table B1:  
Categories  Husked rice non -
parboiled  a Milled rice non -
parboile d b Husked rice 
parboiled  c Milled rice 
parboiled  d 
Organic 
extraneous matter 
(3.12, Note 1 ) 
wmm 1001 
wmm 1001  
wmm 1001  
wmm 1001  
Inorganic 
extraneous matter  
(3.12 Note 2)  
wmm 1002 
wmm 1002  
wmm 1002  
wmm 10010  
Paddy ( 3.1) 
wmm 1003
 
wmm 1003  
wmm 1003  
wmm 1003  
Husked rice, non -
parboiled  (3.2) N/A 
wmm 1004
 
wmm 1004  
wmm 1004  
Milled rice, non -
parboiled ( 3.3) 
wmm 1004  N/A 
wmm 1005
 
wmm 1005  
Husked rice, 
parboiled ( 3.4) 
wmm 1005  
wmm 1005  N/A 
wmm 1006
 
Milled rice 
parboiled ( 3.4) 
wmm 1006  
wmm 1006  
wmm 1006  N/A 
Heat damaged 
kernels  (3.13) 
Zmm 10014  
Xmm 1007  
Zmm 10014  
Xmm 1007  
Damaged kernels 
(3.14) 
Xmm 1007  
Xmm 1008  
Xmm 1007  
xmm 1008  
Immature and/or 
malformed kernels 
(3.15) 
Xmm 1008 
Xmm 1009  
Xmm 1008  
Xmm 1009  
Chalky kernels 
(3.16) 
Zmm 10015  
Xmm 10010  N/A N/A 
Partly gelatinized 
kernels ( 3.19) N/A N/A 
Zmm 10015
 
Xmm 1001  
Pecks ( 3.20) N/A N/A 
zmm 10016
 
xmm 10012  
Red and red 
streaked kernels 
(3.17 and 3.18) 
Xmm 1009 
Xmm 10011  
Xmm 1009  
Xmm 10010  
Waxy rice ( 3.5) 
zmm 10016
 
xmm 10016  
18 1717100
m mm
  
18 1717100
m mm
  
Large broken 
kernels ( 3.7) 
ymm 10010  
ymm 10012  
ymm 10010  
ymm 10013   
 13 Table B1 cont  
  
Medium broken 
kernels ( 3.8) 
ymm 10011  
ymm 10013  
ymm 10011  
ymm 10014  
Small broken 
kernels ( 3.9) 
ymm 10012  
ymm 10014  
ymm 10012  
ymm 10015  
Chips ( 3.10) 
ymm 10013
 
ymm 10015  
ymm 10013  
ymm 10016  
 
a  For the meaning of the symbols, refer to Figure A1  
 
b  For the meaning of the sy mbols, refer to Figure A2  
 
c  For the meaning of the symbols refer to Figure A3  
 
d  For the meaning of the symbols refer to Figure A4  
 
 
Note  - Report the result for each category  to one decimal place by rounding it to the nearest integral multiple. If th ere are two successive  
integral multiples equally near to the given number the even integral multiple should be selected as the rounded number. Carr y out the 
rounding always in one step  
 
Example  
 
Given number    Rounded number  
 
18.23     18.2 
 
18.26      18.3 
 
18.37      18.4 
 
18.25      18.2 
 
18.35      18.4 
 
18.347      18.3 
 
18.251  18.3 
 
 
B6 TEST REPORT  
 
The test report shall specify  the following:  
 
B6.1  All information necessary for the complete identification of the sample ; 
 
B6.2  The sampling method used, if known ; 
 
B6.3  Test method used, with reference to this standard ; 
 
B6.4  The date of analysis ; 
 
B6.5  Any operating details not specified in this annex, or regarded as optional, together with details of any 
incidents likely to have influenced the results ; and  
 
B6.6  The test result obtained . 
 
 
 
 
 
 
  
 14  
 
 Odour and presence of insects  
  
 
 
Mixing and reduction  
 
   
 
 
 
 
 
  
 
 
 
 
 
Organic extraneous matter ( 3.13, Note 1) 
1m  
Inorganic extraneous matter ( 3.13, Note  2) 
2m  
Paddy ( 3.1) 
3m  Average length ( L1 and L2)  
Husked rice, non -parboiled ( 3.2) 
4m  of two sets of 100 kernels  
Husked rice, parboiled ( 3.4) 
5m   without any broken part  
Milled rice, parboiled ( 3.4) 
6m  
 
 
 
 
 
 
 
 
 
 Sieving    Milling    Discarded  
 
Chips ( 3.10) 
13m  
Sorting   
 
 
Large broken kernels ( 3.7) 
10m  
Medium broken kernels ( 3.8) 
11m  
Small broken kernels ( 3.9) 
12m  
 
 
 
Damaged kernels ( 3.14) 
7m Heat damaged kernels ( 3.13) 
14m  
Immature and/or malformed   Chalky kernels ( 3.16) 
15m  
kernels ( 3.15) 
8m  Waxy rice ( 3.5) 
16m  
Red kernels ( 3.17) 
9m  
 
 
Figure A.1 – Scheme of procedure for husked rice, non -parboiled  
 
 Test portion 
≈ 400 g  Test portion  
wm
≈ 400 g  Laboratory 
sample  
Test 
sample ≈ 
800 g  
Aliquot part 
xm
≈ 100 g  Aliquot part 
2m
≈100g  Aliquot part 
≈100 g  Aliquot part 
≈100 g  
zm
  
 15  
 
Odour and presence of insects  
  
 
 
Mixing and reduction  
 
   
 
 
 
 
 
  
 
 
 
 
 
Organic extraneous matter ( 3.12, Note  1) 
1m  
Inorganic extraneous matter ( 3.12, Note  2) 
2m  
Paddy ( 3.1) 
3m  Average length ( L1 and L2)  
Husked rice, non -parboiled ( 3.2) 
4m  of two sets of 100 kernels  
Husked rice, parboiled ( 3.4) 
5m   without any broken part  
Milled rice, parboiled ( 3.4) 
6m  
 
 
 
 
 
 
 
 
 
Discarded        Heat-damaged kernels  (3.13) 
7m   Sieving    Discarded  
 Damaged kernels ( 3.14) 
8m 
Immature and/or malformed    Chips ( 3.10) 
15m  
kernels ( 3.15) 
9m   Sorting    
Chalky kernels ( 3.16) 
10m  
Sum of red kernels ( 3.17) and  
red streaked kernels ( 3.18) 
11m  
Waxy ri ce (3.5) 
16m  
 
Large broken kernels ( 3.7) 
12m  
Medium broken kernels ( 3.8) 
13m  
Small broken kernels ( 3.9) 
14m  
 
 
 
 
Figure A.2 – Scheme of procedure for milled rice, non -parboiled  
 
 
 Test portion 
≈ 400 g  Test portion  
wm
≈ 400 g  Test sampl e 
≈ 800 g  
Aliquot part 
≈ 100 g  Aliquot part 
xm
≈ 100g  Aliquot part 
ym
≈ 100 g  Aliquot part 
≈ 100 g  Laboratory 
sample   
 16  
 
 
 Odour and presence of insects  
  
 
 
Mixing and reduction  
 
   
 
 
 
 
 
  
 
 
 
 
 
Organic extraneous matter ( 3.12, Note  1) 
1m  
Inorganic extraneous matter ( 3.12, Note  2) 
2m  
Paddy ( 3.1) 
3m  Average length ( L1 and L2)  
Husked rice, non -parboiled ( 3.2) 
4m  of two sets of 100 kernels  
Husked rice, parboiled ( 3.4) 
5m   without any broken part  
Milled rice, parboiled ( 3.4) 
6m  
 
 
 
 
 
 
 
 
 
 Sieving     Milling            Milling  
 
Chips ( 3.11) 
13m     
Sorting                  Waxy rice  (3.5)
17m  
Large broken kernels ( 3.7) 
10m                   Non-waxy rice 
18m  
Medium broken kernels ( 3.8) 
11m      
Small broken kernels ( 3.9) 
12m           Determination  
     According to  
 Annex B  
 
 
Damaged kernels ( 3.14) 
7m  Heat damaged kernels ( 3.13) 
14m  
Immature and/or malformed  Paddy gelatinized kernels ( 3.19) 
15m  
kernels ( 3.15) 
8m   Pecks (3.20) 
16m  
Red kernels ( 3.17) 
9m  
 
 
Figure A. 3 – Scheme of procedure for husked rice, parboiled  
 Test por tion 
≈ 400 g  Test portion  
wm
≈ 400 g  Test sample 
≈ 800 g  
Aliquot part 
xm
≈ 100 g  Aliquot part 
ym
≈100g  Aliquot 
part ≈  100 
g Aliquot part  
≈ 100 g  
zm
 Laboratory 
sample   
 17  
 
 
Odour and presence of insects  
  
 
 
Mixing and reduction  
 
   
 
 
 
 
 
  
 
 
 
 
 
Organic extraneous matter ( 3.12, Note  1) 
1m  
Inorganic extraneous matter ( 3.12, Note  2) 
2m  
Paddy ( 3.1) 
3m  Average length ( L1 and L2)  
Husked rice, non -parboiled ( 3.2) 
4m  of two sets of 100 kernels  
Husked rice, parboiled ( 3.4) 
5m   without any broken part  
Milled rice, parboiled ( 3.4) 
6m  
 
 
 
 
 
 
 
 
 
Discarded        Heat -damaged kernels ( 3.13) 
7m   Sieving    Waxy rice ( 3.5) 
17m  
 Damaged kernels ( 3.14) 
8m     Non waxy rice 
18m  
Immature and/or malformed    Chips ( 3.10) 
15m  
kernels ( 3.15) 
9m   Sorting    
Sum of red kernels ( 3.17) and  
red streaked kernels ( 3.18) 
10m     Determination  
Partly gelatinized kernels ( 3.19) 
11m     according to 
Pecks ( 3.20) 
12m     Annex B  
 
Large broken kernels ( 3.7) 
13m  
Medium broken kernels ( 3.8) 
14m  
Small broken kernels ( 3.9) 
15m  
 
 
 
Figure A. 4– Scheme of  procedure for milled rice, parboiled  
 
 
 Test portion 
≈ 400 g  Test portion  
wm
≈ 400 g  Test sample 
≈ 800 g  
Aliquot part 
≈ 100 g  Aliquot part 
xm
≈ 100g  Aliquot part 
ym
≈ 100 g  Aliquot part  
≈ 100 g  Laboratory 
sample   
 18 ANNEX C  
 
(Normative ) 
 
DETERMINATION OF WAXY RICE IN PARBOILED RICE  
 
C1 PRINCIPLE  
 
Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non -waxy kernels 
show a blue colour.  
 
 
C2 APPARATUS  
 
C2.1  Balance,  capab le of weighing to the nearest 0.01 g  
 
C2.2  Glass beaker , capacity of 250 m ℓ 
 
C2.3  Small white colour bowls , or any white colour container . 
 
C2.4  Wire basket . 
 
C2.5  Stirring rod . 
 
C2.6  Tweezers or forceps . 
 
C2.7  Tissue paper . 
 
 
C3 REAGENTS  
 
C3.1  Iodine stock solution , contain ing 0.2 g iodine and 2.0 g potassium iodine in 100 m ℓ of deionized 
water . 
 
C3.2  Iodine working solution . Dilute the stock solution ( C3.1 ) two times by volume with deionized water. 
Prepare daily . 
 
 
C4 DETERMINATION  
 
C4.1  Weigh a portion of about 100 g milled rice  and put it into glass beaker ( C2.2). 
 
C4.2 Add a pproximately 88  mℓ of iodine working solution ( C3.2 ) to soak kernels, and stir until all kernels are 
submerged under solution. Let the kernels soak in the solution for 30 seconds.  
 
C4.3 Pour the rice and solution into a wire basket ( C2.4 ), and shake the basket slightly in order to drain out 
the solutions. Then place the basket on a piece of tissue paper ( C2.7 ) to absorb the excess liquid.  
 
C4.4 Pour the stained kernels into a bowl ( C2.3 ). Separate the reddish brown kernels of waxy rice from the 
dark blue kernels of non -waxy  rice. 
 
C4.5 Weigh the waxy rice portion (
1m ) and the non -waxy rice portion (
2m ) to the nearest 0.1 g.  
 
C4.6 Calculate the percentage of the waxy rice ,
w, from the formula  
 
%100
2 11mmmw
 
  
 
ICS 67.140.10                   DMS 179:2016 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up  in 
1972 by the Malawi Bureau of Standards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.