DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 765 
Second  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 765: 2013 
© UNBS 201 3 
  
Brown rice —  Specification  
 DRAFT UGANDA STANDARDFDUS EAS 765: 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 765: 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 765: 2013, Brown rice  — Specification , is identical with  and 
has been reproduced from an East African  Standard , EAS 765: 2013 , Brown rice  — Specification , and is 
being proposed for adoption as a Uganda Standard.  
This second edition cancels and replaces the first edition (US EAS 765 :2011) which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 765:2013 
ICS 67.060  
© EAS 2013                                                                                                                         First Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Brown rice — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 765:2013 
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 STANDARDFDEA S 765:2013 
© 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 ................................ ................................ .............................................................  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 
 
 DRAFT UGANDA STANDARDFDEAS 765:2013 
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 765:2013 was prepared by Technical Committee EAS/TC 014 , Cereals, Pulses and related products  
 
 DRAFT UGANDA STANDARDFDEA S 765:2013 
© 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 765:2013 
 
© EAC 2013 – All rights reserved  1 
 Brown rice — Specification 
1 Scope 
This Final 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. 
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 Standards for contaminants and toxins in food and feed 
FDEAS 764, Rough (Paddy) Rice — Specificati on 
3 Terms and definitions 
For the purpose of this standard, the following terms and definitions shall apply. 
3.1 
brown rice 
rice ( Oryza spp ) from which only the outermost layer (the husk) of a grain of rice has been removed DRAFT UGANDA STANDARD 
2 © EAC  2013  – All rights reserved  
 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  
whole or large broken kernels of rice which are one-half or more chalky 
3.4 
chip 
part of kernel which passes through a metal sieve with round perforations 1.4 mm in diameter 
3.5 
damaged kernels/defective  
whole or broken kernels of rice which are distinctly discoloured or damaged by water, insects, heat, or any 
other means (including parboiled kernels in nonparboiled rice and smutty kernels) 
3.6 
degermed  
kernel whose germ has been removed through the mechanical handling process or by insect attack 
3.7 
foreign matter 
organic and inorganic material other than pearl millet, broken kernels, other grains and filth  
3.8 
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  
3.9 
immature kernel/malformed 
head rice or broken kernel which is unripe and/or badly developed DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  3 
 3.10 
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.  
3.11 
inseparable seeds 
seeds not removed by the cleaning process, usually large seeds 
3.12 
milling yield 
an estimate of the quantity of whole kernels and total milled rice (whole and broken kernels combined) that is 
produced in the milling of brown rice for processing to a well-milled degree 
3.13 
natural stain 
stain on kernels caused by contact with natural substances such as bunt spores, soil or weeds 
3.14 
paddy  
whole or broken unhulled and whole or broken hulled kernels of rice having a portion or portions of the hull 
remaining which cover one-half (1/2) or more of the whole or broken kernel 
3.15 
parboiled brown rice  
rice in which the starch has been gelatinized by soaking, steaming, and drying  
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 
poisonous, toxic and/or harmful seeds 
seed 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 
3.18 
red-streaked  
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 
3.19 
ungelatinized 
whole or broken kernels of parboiled rice with distinct white or chalky areas due to incomplete gelatinization of 
the starch 
3.20 
variety 
class of brown rice  
3. 21 
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 
4 © EAC  2013  – All rights reserved  
 4 Quality requirements  
4.1 General requirements  
4.1.1  The rough rice from which the brown rice is obtained shall be of sound quality, free from sand, have 
characteristic odour and flavour complying with FDEAS 764. 
4.1.2 Brown 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 undesireable odour, obnoxious smell and 
discolouration;  
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 Brown rice shall be in form of well-filled seeds of uniform colour representative of the declared 
variety. The four classes in 4.1.2.1 – 4.1.2.4 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 4 not more than 10.0 % of whole or broken kernels of medium 
or short grain rice. 
4.1.3.2 Medium 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 4 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 4 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 categoriz ed into three grades on the basis of the tolerable 
limits established in Table 1. DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  5 
 Table 1 — Specific requirements 
S/N 
Characteristics  Maximum limits  
Method of test  
Grade 1  Grade 2  Grade 3  
i)  Broken, %  2 5 7 
 
ISO 605  
 
 ii)  Heat damaged rice, %  1.5 1.5 2.0 
iii)  Damaged rice, %  1.0 2 4.0 
iv)  Chalky , % 2 4 6 
v)  Red or red streaked, %  1.0 4 12 
vi)  Immature grains, %  2 6 12 
vii)  Other contrasting varieties, %  1 2 5 
viii)  Organic matters, %  0.1 0.5 1 
ix)  Inorganic matters, %  0.1 0.1 0.1 
x)  Live weevils/kg  Nil Nil Nil 
xi)  Filth, %  0.1 
xii)  Paddy grains, %  1 2 2.5 
xiii)  Moisture contents, %  14 ISO 711/ ISO 
712 
xiv)  Total aflatoxin (AFB 1+AFB2+AFG 1 +AFG 2), 
ppb  10 
ISO 16050  
xv)  Aflatoxin B 1, ppb  5 
xvi)  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 the sum total of individual defects.  
 
4.2.2  Glutinous brown rice for processing is a special variety of rice ( Oryza sativa L. glutinosa ) which 
contain more than 50 % chalky 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 
Faba beans 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 
Faba beans shall comply with those maximum limits for other contaminants established in CODEX STAN 193. DRAFT UGANDA STANDARD 
6 © EAC  2013  – All rights reserved  
 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: 
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 
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 25 g  103 
iii) Escherichia  coli, per g  Absent  
iv) Salmonella  per 25 g  Absent  
7 Packaging 
7.1 Brown rice shall be packed in suitable packages which shall be clean, sound, free from insect, fungal 
infestation and the pack aging material shall be of food grade quality. 
7.2 Brown 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 brown 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 
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 ‖; 
b) variety: 
i) Long grain brown rice 
ii) Medium grain brown rice 
iii) Short grain brown rice 
iv) Mixed brown rice DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  7 
 c) grade; 
d) name, address and physical location of the producer/ packer/importer; 
e) lot/batch/code number; 
f) net weight, in k ilograms; 
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’’  
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 brown 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 765:2013    
 
© EAC 2013 – All rights reserved