DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 128 
Second  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 128: 2013 
© UNBS 201 3 
  
Milled rice — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 1 28: 2013 
ii                © UN BS 2013 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2013 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 1 28: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 128 : 2013, Milled rice  — Specification , is identical with  and has 
been reproduced from an East African  Standard , EAS 128: 2013 , Milled rice  — Specification , and is being 
proposed for adoption as a Uganda Standard.  
This second edition cancels and replaces the first edition (US EAS 1 28:2011) which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 128:2013 
ICS 67.060  
© EAS 2013                                                                                                                         Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Milled rice — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 128:2013 
ii © EAC 2013  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2013  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARDFDEAS 128:2013 
© EAC 2013 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  1 
4 Quality requirements ................................ ................................ .............................................................  5 
4.1 General requirements  ................................ ................................ ...........................................................  5 
4.2 Specific requirements  ................................ ................................ ...........................................................  5 
4.3 Classification  ................................................................ ................................ ................................ ......... 6 
5 Contaminants  ................................................................ ................................ ................................ ......... 7 
5.1 Pesticide residues  ................................ ................................................................ ................................ . 7 
5.2 Other contaminants  ................................ ................................ ...............................................................  7 
6 Hygiene  ................................ ................................ ................................ ................................ ................... 7 
7 Packaging  ................................ ................................ ................................ ................................ ............... 8 
8 Labelling  ................................ ................................ ................................ ................................ ................. 8 
9 Sampling methods  ................................ ................................ ................................................................  9 
 
 DRAFT UGANDA STANDARDFDEAS 128:2013 
iv © EAC 2013  – All rights reserved  
 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 finalization 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 .  
FDEAS 128:2013 was prepared by Technical Committee EAS/TC 014 , Cereals, Pulses and related products  
This second edition cancels and replaces the first edition (EAS 128:2000) which has been technically revised. 
 DRAFT UGANDA STANDARDFDEAS 128:2013 
© EAC 2013 – All rights reserved  v 
 Introduction 
This standard has been developed to take into account: 
a) the needs of the market for the product;  
b) the need to facilitate fair domestic, regional and international trade and prevent technical barriers to 
trade by establishing a common trading language for buyers and sellers; 
c) the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; 
d) the needs of the producers in gaining knowledge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
e) the need to transport the product in a manner that ensures keeping of quality until it reaches the 
consumer; 
f) the need for the plant protection authority to certify, through a simplified form, that the product is fit for 
cross-border and international trade without carrying plant disease vectors; 
g) the need to promote good agricultural practices that will enhance wider market access, involvement of 
small-scale traders and hence making farming a viable means of wealth creation; and 
h) the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 1 28:2013 
 
© EAC 2013 – All rights reserved  1 
 Milled rice — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for milled 
rice of the varieties grown from Oryza spp . intended for human consumption. 
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 79, Cereals and pulses as grain — Methods of sampling 
EAS 217, Methods for the microbiological examination of foods 
ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test 
methods 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method) 
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches 
ISO 16050, Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G 1 and G 2 in 
cereals, nuts and derived products  — High performance liquid chromatographic method 
CODEX STAN 193 , Codex general standard for contaminants and toxins in food and feed 
FDEAS 764 , Rough (paddy) rice — Specification 
FDEAS 765 , Brown rice — Specification 
3 Terms and definitions  
For the purpose of this s tandard, the following terms and definitions shall apply. 
3.1 
milled rice 
whole or broken kernels of rice ( Oryza spp.) from which the hulls and at least the outer bran layers have been 
removed DRAFT UGANDA STANDARD 
2 © EAC 2013  – All rights reserved  
 3.2  
bran 
by product from milling consisting of the outer (pericarp) layers of the kernel with part of the germ 
3.3 
aromatic milled rice 
special varieties of rice ( Oryza sativa  L. scented) that have a distinctive and characteristic aroma; for example , 
basmati and jasmine rice 
3.4 
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.  
3.5 
brown rice 
whole or broken kernels of rice from which the hulls have been removed 
3.6 
chalky kernels 
head rice or broken kernel of non-parboiled rice, except wax rice, whose whole surface has an opaque and 
floury appearance 
3.7 
chip 
part of kernel which passes through a metal sieve with round perforations 1.4 mm in diameter 
3.8 
damaged /defective  
kernels, pieces of rice kernels, and other grains that are badly ground-damaged, badly weather-damaged, 
diseased, frost-damaged, germ-damaged, heat-damaged, injured- by-heat, insect-bored, field fungi, skinned, 
mould-damaged, shot or sprout-damaged, dark tipped, pink-stained, over-dried damaged, bin burnt, storage 
mould affected or rotted, smut, stained or otherwise materially damaged .  
3.9 
foreign matter 
organic and inorganic material other than rice , broken kernels, other grains and filth 
3.10 
glutinous milled rice 
special varieties of rice ( Oryza sativa  L. glutinosa ) which contain more than 50 % chalky kernels and have a 
white and opaque appearance 
3.11 
granulated brewers milled rice 
milled rice which has been crushed or granulated so that 95.0 % or more will pass through a 5 sieve, 70.0 % 
or more will pass through a 4 sieve, and not more than 15.0 % will pass through a 2 1/2 sieve. 
3.12 
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) DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  3 
 
 
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  
3.13 
heat-damaged  
whole or broken kernels of rice which are materially discoloured and damaged as a result of heating and 
parboiled kernels in nonparboiled rice which are as dark as, or darker in color than, the interpretive line for 
heat-damaged kernels. 
NOTE This category includes the kernel that is yellow/dark yellow in the case of non-parboiled rice and orange/dark 
orange in the case of parboiled rice, due to a microbiological alteration. 
3.14 
immature /malformed  
head rice or broken kernel which is unripe and/or badly developed 
3.15 
insect/pest damaged  
grains eaten in part by stored grain insects and any field pests of grains including Heliothis spp . Grains may 
have a hole (commonly referred to as bored) or have a chewed appearance on any part of the grain. 
3.16 
large broken kernel 
part of kernel with a length less than three-quarters but greater than one half of the average length of the test 
sample kernels 
3.17 
medium broken kernel 
part of kernel with a length less than or equal to one half but greater than one quarter of the average length of 
the test sample kernels (Figure 1) 
3.18 
paddy kernels 
whole or broken unhulled kernels of rice; whole or broken kernels of brown rice, and whole or broken kernels 
of milled rice having a portion or portions of the hull remaining which cover 12.5 % or more of the whole or 
broken kernel DRAFT UGANDA STANDARD 
4 © EAC 2013  – All rights reserved  
 3.19 
parboiled milled rice 
rice in which the starch has been gelatinized by soaking, steaming, and drying. 
3.20 
partly gelatinized kernel 
head rice or kernel of parboiled rice which is not fully gelatinized and shows a distinct white opaque area 
3.21 
peck 
head rice or broken kernel of parboiled rice of which more than 25 % of the surface is dark brown or black in 
colour due to the parboiling process 
3.22 
poisonous, toxic and/or harmful seeds 
seeds which if present in quantities above permissible limit may have damaging or dangerous effect on health, 
organoleptic properties or technological performance 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 and other seeds that are commonly recognized as harmful to health 
3.23 
red 
head rice or broken kernel having a red bran covering more than 25 % of its surface 
3.24 
red-streaked kernel 
head rice or broken kernel with red bran streaks of length  greater than or equal to 50 % of that whole kernel, 
but where the surface covered by these red streaks is less than 25 % of the total surface 
3.25 
rotten  
kernels that are discoloured, swollen and soft as a result of decomposition by fungi or bacteria. They may feel 
spongy under pressure. There is a single tolerance for the total of binburnt, severely mildewed, mouldy, and 
rotten kernels. 
3.26 
un-gelatinized kernels 
whole or broken kernels of parboiled rice with distinct white or chalky areas due to incomplete gelatinization of 
the starch 
3.27 
well milled kernels 
whole or broken kernels of rice from which the hulls and practically all of the germs and the bran layers have 
been removed 
NOTE This factor is determined on an individual kernel basis and applies to the special grade Under-milled milled 
rice only. 
3.28 
whole kernels 
unbroken kernels of rice and broken kernels of rice which are at least three-fourths of an unbroken kernel 
3.29 
food grade 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 DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  5 
 4 Quality requirements  
4.1 General requirements 
4.1.1  Milled rice shall be obtained from rough or brown rice complying to FDEAS 764 or FDEAS 765 
respectively. 
4.1.2  Milled rice shall be: 
a) the dried mature grains of edible Oryza spp ; 
b) clean, wholesome, uniform in size, colour and shape; 
c) safe and suitable for human consumption; 
d) free from abnormal flavours, musty, sour or other undesirable odour, obnoxious smell and 
discolouration; and 
e) free from micro-organisms and substances originating from micro-organisms, fungi or other poisonous 
or deleterious substances in amounts that may constitute a hazard to human health. 
4.1.3  Grades 1 to 4, inclusive, shall contain not more than 10.0 % of ungelatinized kernels. Grades 1 and 2 
shall contain not more than 0.1 %, Grades 3 and 4 not more than 0.2 % of non parboiled rice.  
4.1.4  If the rice is: 
a) not distinctly coloured by the parboiling process, it shall be considered "parboiled light";  
b) distinctly but not materially colour ed by the parboiling process, it shall be considered "parboiled"; and 
c) materially coloured by the parboiling process, it shall be considered "parboiled dark".  
The colour levels for "parboiled light," "parboiled," and "parboiled dark", shall be in accordance with the 
interpretive line samples for parboiled rice. 
NOTE The maximum limits for "Chalky kernels," "Heat-damaged kernels," and the "Colour requirements" are not 
applicable to the special grade "Parboiled milled rice." 
4.2 Specific requirements 
Milled rice grains for human consumption shall be graded into three grades on the basis of the tolerable limits 
established in Table 1.  
 
 
 DRAFT UGANDA STANDARD 
6 © EAC 2013  – All rights reserved  
 Table 1 — Specific requirements  
S/N 
Characteristics  Maximum limits  Method  of test  
 Grade 1  Grade 2  Grade 3  
 Broken, %  5 15 25 
 
ISO 605   Heat damaged rice, %  1 1.5 2.0 
 Damaged rice, %  1.5 2 3.0 
 Chalky % 2 4 10 
 Red or red streaked, %  2 6 12 
 Immature grains, %  1 1.5 2 
 Other contrasting varieties, 
% 1 2 3 
 Organic matter, %  0.1 0.2 0.5 
 Inorganic matter, %  0.1 
 Paddy grains, %  0.3 
 Live weevils in kg  Nil 
 Filth, %  0.1 
 Moisture content , % 14 ISO 711 /ISO 712  
 Total a flatoxin 
(AFB 1+AFB 2+AFG 1 +AFG 2), 
ppb 10 
ISO 16050  
 Aflatoxin B 1, ppb  5 
 Fumonisin , ppm 2 AOAC 2001.04  
NOTE  The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70  % of th e sum 
total of individual defects.  
4.3 Classification 
If rice is classified as long grain, medium grain or short grain, the classification shall be in accordance with one 
of the following specifications:  
a) Option 1 (Kernel length/width ratio) :  
i) Long grain rice: 
 Husked rice or parboiled husked rice with a length/width ratio of 3.1 or more; and  
 Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more;  
ii) Medium grain rice:  
 Husked rice or parboiled husked rice with a length/width ratio of 2.1–3.0; and  
 Milled rice or parboiled milled rice with a length/width ratio of 2.0 –2.9;  
iii) Short grain rice:  DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  7 
  Husked rice or parboiled rice with a length/width ratio of 2.0 or less; and  
 Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less; 
b) Option 2 (Kernel length):  
i) Long grain rice has a kernel length of 6.6 mm or more;  
ii) Medium grain rice has a kernel length of 6.2 mm or more but less than 6.6 mm ; and   
iii) Short grain rice has a kernel length of less than 6.2 mm;  
c) Option 3 (Combination of the kernel length and the length/width ratio): 
i) Long grain rice has either:  
 kernel length of more than 6.0 mm and with a length/width ratio of more than 2 but less than 
3, or;  
 kernel length of more than 6.0 mm and with a length/width ratio of 3 or more;  
ii) Medium grain rice has a kernel length of more than 5.2 mm but not more than 6.0 mm and a 
length/width ratio of less than 3; and  
iii) Short grain rice has a kernel length of 5.2 mm or less and a length/width ratio of less than 2. 
NOTE: Traders should indicate which classification option is chosen.  
5 Contaminants 
5.1 Pesticide residues 
Milled rice shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
5.2 Other contaminants 
Milled rice shall comply with those maximum limits for other contaminants established in CODEX STAN 193. 
6 Hygiene 
6.1 Milled 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: 
a) be free from microorganisms in amounts which may represent a hazard to health and shall not exceed 
the limits stipulated in Table 2; 
b) be free from parasites which may represent a hazard to health; and DRAFT UGANDA STANDARD 
8 © EAC 2013  – All rights reserved  
 c) not contain any substance originating from microorganisms in amounts which may represent a hazard 
to health. 
Table 2 — Microbiological limits 
S/N Type of micro -organism  Limits  Method of test 
i) Yeasts and moulds , cfu per g , max.  104 
EAS 217  
 ii) Staphylococcus .aureus , cfu per g , max.  103 
iii) Escherichia  coli, per g  Absent  
iv) Salmonella , per 25 g  Absent  
7 Packaging 
7.1 Milled rice shall be packed in suitable packages which shall be clean, sound, free from insect, fungal 
infestation and the pack aging material shall be food grade. 
7.2 Milled rice shall be packed in containers which will safeguard the hygienic, nutritional, technological and 
organoleptic qualities of the products. 
7.3 Each package shall contain rice of the same type and of the same grade designation. 
7.4 If milled rice is presented in bags, the bags shall also be free of pests and contaminants. 
7.5 Each package shall be securely closed and sealed. 
8 Labelling 
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 ― Milled rice ‖; 
b) variety; 
i) Long grain mill ed rice 
ii) Medium grain milled rice 
iii) Short grain milled rice 
iv) Mixed milled rice 
c) grade; 
d) name, address and physical location of the manufacturer/ packer/importer; 
e) lot/batch/code number; 
f) net weight, in kilograms; 
NOTE EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved. 
g) the declaration ―Food for human consumption’’ ; DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  9 
 h) storage instruction as ―Store in a cool dry place away from any contaminants’’;  
i) crop year; 
j) packing date; 
k) instructions on disposal of used package; 
l) country of origin; and 
m) a declaration on whether the milled rice was genetically modified or not. 
9 Sampling methods 
Sampling shall be done in accordance with the EAS 79/ISO 13690. 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 128:2013    
 
© EAC 2013 – All rights reserved