Rice – Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither  be used nor regarded as a Malawi Standard  
__________________  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 
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BLANTYRE 
 
     Tel: +265 1 870 488 
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     E-mail: mbs@mbsmw.org  
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 iTABLE OF CONTENTS 
 
Content                  Page  
 
Foreword .......................................... ................................................... ................................................... .............. i 
Technical Committee ............................... ................................................... ................................................... ...... i 
Scope ............................................. ................................................... ................................................... ...............1 
Normative reference ............................... ................................................... ................................................... ......1 
Definitions ....................................... ................................................... ................................................... ..............1 
Contaminants ...................................... ................................................... ................................................... ..........5 
Hygiene ........................................... ................................................... ................................................... ..............6 
Packaging ......................................... ................................................... ................................................... ............6 
Labeling .......................................... ................................................... ................................................... ..............6 
Methods of sampling and analysis .................... ................................................... ..............................................7 
Annex A (Normative) Classification of rice ............ ................................................... ..........................................8 
Annex B - Methods of analysis for rice specifications .......... ................................................... ...........................9 
Annex C (Normative) Determination of waxy rice in pa rboiled rice ....................................... .......................... 18 
 
FOREWORD 
 
This text is a Common Market for Eastern and Southern  Africa (COMESA) Draft Harmonized Text providing 
requirements for rice. 
 
The harmonization of standards and technical regulati ons 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 interna tional 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 764:2011, 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 speci fic requirements with respect to grading only. 
 
Acknowledgement is made for the use of the information . 
 
 
TECHNICAL COMMITTEE 
 
This Malawi Standard was prepared by the Technical C ommittee MBS/TC 16, Primary agricultural products  
and the following companies, organizations and institu tions 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 Resou rces (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 e arlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed. 
  
 1 
                DMS 179:2016 
DRAFT MALAWI STANDARD 
 
Rice – Specification 
 
 
 
1 SCOPE 
 
This Draft Malawi Standard specifies the requiremen ts for rice ( Oryza sativa L .). It is applicable to husked 
rice and milled rice, parboiled or not, intended fo r direct human consumption. It does not apply to ot her 
products derived from rice or to glutinous rice. 
 
 
2 NORMATIVE REFERENCE 
 
The following standards contain provisions, which t hrough reference in this text, constitute provision s of this 
Malawi standard. All standards are subject to revis ion and, since any reference to a standard is deeme d to 
be a reference to the latest edition of that standa rd, parties to agreements based on this standard ar e 
encouraged to take steps to ensure the use of the m ost recent edition of the standard indicated below.  
Information on current valid national and internati onal standards can be obtained from the Malawi Bure au of 
Standards. 
 
MS 19: Labeling of prepacked foods – General standard; 
 
MS 21: Code of hygienic conditions for food and food proce ssing units; 
 
MS 146:  Cereals – Methods of sampling as grain; 
 
MS 302:  Contaminants and toxins in food  – General standard; 
 
ISO 712:  Cereals and cereal products – Determination of moi sture content – Routine method; 
 
ISO 5223 : Test sieves for cereals; 
 
ISO 13690 : Cereals, pulses and milled products – Sampling of  static batches. 
 
 
3 DEFINITIONS 
 
For the purpose of this Malawi Standard, the follow ing 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 remove d 
 
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 huske d rice that has been soaked in water and subjected to a 
heat treatment so that the starch is fully gelatini zed, followed by a drying process  
 2 
3.5 
glutinous rice (waxy rice)   
kernels of special varieties of rice which have a w hite and opaque appearance. The starch of glutinous  rice 
consists almost entirely of amylopectin. It has a t endency to stick together after cooking  
 
3.6 
head rice (whole kernel)   
husked or milled kernel without any broken part and  parts of kernel with length greater than or equal to three-
quarters of the average length ( 3.11) of the test sample 
 
3.7 
large broken kernel   
part of the kernel with length less than three-quar ters but greater than one-half of the average lengt h ( 3.11) 
of the test sample 
 
3.8 
medium broken kernel   
part of the kernel with length less than or equal t o one-half but greater than one-quarter of the aver age 
length ( 3.11) of the test sample 
 
3.9 
small broken kernel   
part of the kernel with length less than or equal t o 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 sie ve 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 apertu res having diameter 1,4 mm. 
Figure 1 — Size of kernels, broken kernels and chip s 
 
3.11 
average length    
 3arithmetic mean of the length of the test sample ke rnels that are not immature or malformed ( 3.15) and 
without any broken parts ( 3.7, 3.8 , and 3.9) 
3.12 
extraneous matter   
organic and inorganic components other than kernels  of rice, whole or broken 
 
Note:  
 
1 Organic extraneous matter are foreign seeds, husk s, parts of straw, etc. 
 
2 Inorganic extraneous matter are stones, sand, dus t, etc. 
 
3.13 
heat-damaged kernels  
head rice or broken rice that has changed its norma l colour as a result of a microbiological heating 
 
Note - This category includes kernel that is yellow /dark yellow in the case of milled non-parboiled rice and  orange/dark orange in the 
case of milled parboiled rice, due to microbiologic al alteration . 
 
3.14 
damaged kernels   
head rice or broken kernels showing evident deterio ration due to moisture, pests, disease or other cau ses, 
but excluding heat damaged kernels ( 3.13) 
 
3.15  
immature kernel, malformed kernel   
head rice or broken rice which is unripe and/or bad ly developed 
 
3.16 
chalky kernel   
head rice or broken kernel of non-parboiled rice, e xcept 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 coveri ng 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 than one-half of the total surface 
 
3.19 
partly gelatinized kernel   
head rice or broken kernel of parboiled rice of whi ch is not fully gelatinized and shows a distinct wh ite chalky 
area 
 
3.20 
peck   
head rice or broken kernel of parboiled rice of whi ch more than one-quarter of the surface is dark bro wn or 
black in colour due to parboiling process 
 
 
3 ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1 Quality factors – General 
 
4.1.1  Rice shall be safe and suitable for human consumpt ion 
 
4.1.2 Rice shall be free from abnormal flavours, odours, insects and mites. 
 
4.2 Quality factors – Specific 
 
4.2.1  Moisture content shall not be greater than 13 % (m /m).  
 4 
Note - Lower moisture content may be required for certain destinations depending on climate, duration of tran sport and storage. 
4.2.2 The defects tolerance for the categories considered  and determined in accordance with the method 
described in Annex B shall not exceed the limits gi ven in Tables 1 to 4. 
 
Table 1: Specification 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 Chalky a %, 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 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 
 
 
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 Chalky a %, max 2 4 6 
5 Red or red streaked, %, max. 1 4 12 
6 immature grains, %, max 2 6 12 
7 Other contrasting 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 parboi led rice 
 
S/N Characteristics Maximum limits  
Method of test Husked rice  
parboiled Milled rice  
parboiled 
1 Inorganic extraneous matter, % max 0.5  0.5 
ISO 605 
 2 Organic extraneous matter, % max 1.0  0.5 
3 Paddy, %, 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 husked (cargo) rice is considered  here. 
 
Note – The worst parameter will determine the grade.  
 
 
5 CONTAMINANTS 
  
 6Products covered by this Malawi Standard shall comp ly with maximum limits of contaminants established by 
Codex Alimentarius Commission. 
5.1 Heavy metals 
 
Products covered by this Malawi Standard shall comp ly with the maximum limits indicated in MS 302. 
 
5.2 Mycotoxins 
 
Rice shall comply with mycotoxins maximum limits in dicated in MS 302. 
 
5.3 Pesticides residues 
 
Rice shall comply with the maximum residue limits e stablished 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 Alimenta rius Commission which are relevant to this product.  
 
6.2 To the extent possible in Good Manufacturing Practi ce, 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 Table 5. 
 
Table 5: Microbiological requirements for rice 
 
Microbiological parameter Limit per g  
Moulds 10 2 
Bacillus cereus <10 3 
 
 
7 PACKAGING 
 
7.1  Rice shall be packaged in containers which will sa feguard the hygienic, nutritional, technological, 
and organoleptic qualities of the food. 
 
7.2  The containers, including packaging material, shal l be made of substances which are safe and 
suitable for their intended use. They shall not imp art any toxic substance or undesirable odour or fla vour 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 followi ng specific particulars shall be legibly and indeli bly labeled 
on the container:  
 
8.1 Name of the product and variety  
 
The name of the product to be shown on the label sh all be in accordance with clause  3.1 – 3.5 . The 
alternative name given parenthesis shall also be us ed. 
 
8.2 Labeling of non-retail  
 
Information on non-retail containers shall be eithe r on the container or in accompanying documents, ex cept 
that the name of the product, lot identification an d the name and address of the manufacturer or packe r shall 
appear on the container. However, lot identificatio n and the name and address of the manufacturer or p acker  
 7may be replaced by an identification mark, provided  that such a mark is clearly identifiable with the 
accompanying documents. 
 
 
9 METHODS OF SAMPLING AND ANALYSIS 
 
9.1  Sampling of rice shall be in accordance with MS 14 6. 
 
9.2  Moisture content shall be determined in accordance  with ISO 712.   
 8ANNEX A 
(Normative) 
 
CLASSIFICATION OF RICE 
 
 
If rice is classified as long grain, medium grain o r short grain, the classification shall be in accor dance 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/w idth 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/w idth 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 or 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 husked rice but not to the  degree necessary to meet requirements of well-mill ed 
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 b een 
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.  
 9ANNEX B 
 
METHODS OF ANALYSIS FOR RICE SPECIFICATIONS 
 
B1 PRINCIPLE 
 
Manual separation and weighing of the broken kernel s and of the categories 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, capable of weighing to the nearest 0.01 g. 
 
B2.6 Tray, or other means, coloured in contrast with the colou r 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 receives 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 if an odour, particular or foreign to rice,  is detected, as well as the presence of all anomal ities. 
 
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 mix 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 equa l test portions of about 400 g, using the sample 
divider ( B2.1 ). 
 
B4.3 Determination 
 
B4.3.1 General 
 
a) When a kernel has several defects, it shall be c lassified in the category where the maximum 
permissible value is the lowest (see Table 1) 
 
b) All parts of kernels which get stuck in the perf oration 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 bro ken part, by random sampling; 
 
b) Measure the length of the kernels using a microm eter ( B2.7 ) and calculate the arithmetic 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 (L 1+L2)/2; if the value                                  
(L 1-L2)/ (L 1+L 2/ 2 x 100 is higher 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, non-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 red kernels ( 3.17) together with the 
red streaked kernels ( 3.18) into small bowls. Weigh the three fractions so ob tained to the nearest 0.01 g ( 
8 7,mm and 9m). 
 
d) Weigh the second aliquot part to the nearest 0.0 1g ( ym). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the br oken 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 ,, mm m  and 13 m). 
 
e) Proceed with the laboratory milling of a third a liquot part. Weigh the obtained milled rice to the 
nearest 0.01 g ( zm). Spread it out and separate the heat-damaged kern els ( 3.13), the chalky kernels ( 3.16) 
and waxy rice ( 3.5 ) into small bowls. Weigh the three fractions so ob tained to the nearest 0.01 g ( 15 14 ,mm
and 16 m). 
 
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 matter (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, scalp el and paint brush ( B2.3 ). Weigh the six 
fractions so 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 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 obtain ed to the nearest 0.01 g ( 11 10 9 8 7 , ,,, m mmmm , and 16 m). 
 
d) Weigh the second aliquot part to the nearest 0.0 1g (ym). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the br oken kernels, classifying them into large broken  
 11 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 neares t 0.01g  (14 13 12 ,, mm m  and 15 m). 
 
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 the red 
streaked kernels ( 3.18) into small bowls. Weigh the three fractions so ob tained to the nearest 0.01 g ( 
8 7,mm and 9m). 
 
d) Weigh the second aliquot part to the nearest 0.0 1 g ( ym). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the br oken 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 neares t 0.01 g  (12 11 10 ,, mm m  and 13 m). 
 
e) Proceed with the laboratory milling of a third a liquot part. Weigh the obtained milled rice to the 
nearest 0.01g ( zm). Spread it out and separate the heat-damaged kern els ( 3.13), the chalky kernels ( 3.16) 
and waxy rice ( 3.5 ) into small bowls. Weigh the three fractions so ob tained to the nearest 0.01 g ( 15 14 ,mm  
and 16 m). 
 
f) Proceed with the milling of the fourth aliquot p art 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 the 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 obta ined to the nearest 0.01 g ( 
11 10 9 8 7 , ,,, m mmmm , and 12 m). 
 
d) Weigh the second aliquot part to the nearest 0.0 1 g ( ym). Separate the chips ( 3.10) by metal sieve 
(B2.2 ) then spread out the remainder and separate the br oken 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 neares t 0.01 g  (15 14 13 , , m mm  and 16 m). 
  
 12 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 give n in Table B1 as mass fraction, in percentage of th e 
product as received. 
 
Table B1:  
Categories  Husked rice non -
parboiled a Milled rice non -
parboiled b Husked rice 
parboiled c Mil led rice 
parboiled d 
Organic extraneous 
matter ( 3.12, Note 
1) wmm 100 1×
 
wmm 100 1×
 
wmm 100 1×
 
wmm 100 1×
 
Inorganic 
extraneous matter  
(3.12 Note 2) wmm 100 2×
 
wmm 100 2×
 
wmm 100 2×
 
wmm 100 10 ×
 
Paddy ( 3.1 ) 
wmm 100 3× 
wmm 100 3× 
wmm 100 3× 
wmm 100 3× 
Husked rice, non-
parboiled  (3.2) N/A  
wmm 100 4× 
wmm 100 4× 
wmm 100 4× 
Milled rice, non-
parboiled ( 3.3 ) 
wmm 100 4× N/A  
wmm 100 5× 
wmm 100 5× 
Husked rice, 
parboiled ( 3.4 ) 
wmm 100 5× 
wmm 100 5× N/A  
wmm 100 6× 
Milled rice 
parboiled ( 3.4 ) 
wmm 100 6× 
wmm 100 6× 
wmm 100 6× N/A  
Heat damaged 
kernels ( 3.13 ) 
Zmm 100 14 × 
Xmm 100 7× 
Zmm 100 14 × 
Xmm 100 7× 
Damaged kernels 
(3.14) 
Xmm 100 7× 
Xmm 100 8× 
Xmm 100 7× 
xmm 100 8× 
Immature and/or 
malformed kernels 
(3.15) Xmm 100 8× 
Xmm 100 9× 
Xmm 100 8× 
Xmm 100 9× 
Chalky kernels 
(3.16) 
Zmm 100 15 × 
Xmm 100 10 × N/A  N/A  
Partly gelatinized 
kernels ( 3.19 ) N/A  N/A  
Zmm 100 15 × 
Xmm 100 1× 
Pecks ( 3.2 0) N/A  N/A  
zmm 100 16 × 
xmm 100 12 × 
Red and red 
streaked kernels 
(3.17 and 3.18) Xmm 100 9× 
Xmm 100 11 × 
Xmm 100 9× 
Xmm 100 10 × 
Waxy rice ( 3.5 ) 
zmm 100 16 × 
xmm 100 16 × 
18 17 17 100 
m mm
+× 
18 17 17 100 
m mm
+× 
Large broken 
kernels ( 3.7) 
ymm 100 10 × 
ymm 100 12 × 
ymm 100 10 × 
ymm 100 13 ×  
 13 Table B1 cont 
  
Medium broken 
kernels ( 3.8) 
ymm 100 11 × 
ymm 100 13 × 
ymm 100 11 × 
ymm 100 14 × 
Small broken 
kernels ( 3.9 ) 
ymm 100 12 × 
ymm 100 14 × 
ymm 100 12 × 
ymm 100 15 × 
Chips ( 3.1 0) 
ymm 100 13 × 
ymm 100 15 × 
ymm 100 13 × 
ymm 100 16 × 
 
a  For the meaning of the symbols, refer to Figure A 1 
 
b  For the meaning of the symbols, refer to Figure A 2 
 
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 multip le. If there are two 
successive integral multiples equally near to the g iven number the even integral multiple should be se lected as the rounded number. 
Carry 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 identif ication 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; an d 
 
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 (L 1 and L 2)  
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) 13 m 
Sorting  
 
 
Large broken kernels ( 3.7) 10 m 
Medium broken kernels ( 3.8) 11 m 
Small broken kernels ( 3.9) 12 m 
 
 
 
Damaged kernels ( 3.14) 7m Heat damaged kernels ( 3.13) 14 m 
Immature and/or malformed   Chalky kernels ( 3.16) 15 m 
kernels ( 3.15) 8m  Waxy rice ( 3.5 ) 16 m 
Red kernels ( 3.17) 9m 
 
 
Figure A.1 – Scheme of procedure for husked rice, n on-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 (L 1 and L 2)  
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) 15 m 
kernels ( 3.15) 9m  Sorting   
Chalky kernels ( 3.16) 10 m 
Sum of red kernels ( 3.17) and  
red streaked kernels ( 3.18) 11 m 
Waxy rice ( 3.5 ) 16 m 
 
Large broken kernels ( 3.7) 12 m 
Medium broken kernels ( 3.8) 13 m 
Small broken kernels ( 3.9) 14 m 
 
 
 
 
Figure A.2 – Scheme of procedure for milled rice, n on-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  
 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 (L 1 and L 2)  
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 ) 13 m    
Sorting                  Waxy rice ( 3.5 )17 m  
Large broken kernels ( 3.7) 10 m                  Non-waxy rice 18 m 
Medium broken kernels ( 3.8) 11 m     
Small broken kernels ( 3.9) 12 m          Determination  
     According to 
 Annex B 
 
 
Damaged kernels ( 3.14) 7m Heat damaged kernels ( 3.13) 14 m 
Immature and/or malformed  Paddy gelatinized kernels ( 3.19 ) 15 m 
kernels ( 3.15) 8m  Pecks ( 3.20) 16 m 
Red kernels ( 3.17) 9m 
 
 
Figure A.3 – Scheme of procedure for husked rice, p arboiled 
 
 Test portion 
≈ 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 (L 1 and L 2)  
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 ) 17 m 
 Damaged kernels ( 3.14) 8m    Non waxy rice 18 m 
Immature and/or malformed   Chips ( 3.10) 15 m 
kernels ( 3.15) 9m  Sorting   
Sum of red kernels ( 3.17) and  
red streaked kernels ( 3.18) 10 m    Determination 
Partly gelatinized kernels ( 3.19 ) 11 m    according to 
Pecks ( 3.20) 12 m    Annex B 
 
Large broken kernels ( 3.7) 13 m 
Medium broken kernels ( 3.8) 14 m 
Small broken kernels ( 3.9) 15 m 
 
 
 
Figure A.4– Scheme of procedure for milled rice, pa rboiled 
 
 
 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 kerne ls 
show a blue colour. 
 
 
C2 APPARATUS 
 
C2.1  Balance,  capable 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,  containing 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 approximately 88 m ℓ 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×+=m mmw
 
  
 
ICS 67.140.10                  DMS 179:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFI CATION 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.