PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
ii 
 Foreword  1 
 2 
The Philippine National Standard (PNS) for Grains – Grading and classification – Paddy 3 
and milled rice prescribes the standard specifications on the quality, packaging, labeling , 4 
including test and analysis, of grains, specifically paddy and milled rice, to help ensure 5 
efficiency, order, and fair trade in the grains production and marketing system. It is an 6 
adaption of the Primer on Philippine Grains Standardization Progr am (PGSP) developed 7 
by the National Food Authority (NFA) and its cooperators (farmers, millers, 8 
traders/retailers, National Government Agencies, Local Government Units, and other 9 
private organizations) for the continuing advocacy, enforcement, and or monit oring 10 
activities on PGSP among their respective constituencies or sectors.  11 
 12 
To facilitate the standardization process, the Bureau of Agriculture and Fisheries 13 
Standards (BAFS) created a Technical Working Group (TWG) authorized under Special 14 
Order No. 793 Series of 2017. The TWG was composed of technical experts from the 15 
following agencies, institutions, and groups: NFA , Philippine Rice Research Institute 16 
(PhilRice), Agric ultural Training Institute (ATI), DA Rice Program, Food and Nutrition 17 
Research Institut e (FNRI), Philippine Center for Postharvest Development and 18 
Mechanization (PHilMech), Philippine Agricultural Journalist, Inc. (PAJ), and Agricultural 19 
Machineries Manufacturers and Dealers Association of the Philippines, Inc. (AMMDA) . 20 
 21 
This document was dr afted in accordance with the editorial rules of the BPS Directives, 22 
Part 3.   23 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
iii 
 Introduction   24 
 25 
As the Philippines  faces the challenges and opportunities of globalization in the 21st 26 
century, characterized among others, by technological disruptions as well as rising public 27 
expectations and consumer preferences for quality products and services, grains 28 
standardization is undoubtedly one of the key strategies for accelerating the 29 
modernization an d enhancing the global competitiveness of agriculture sector.  30 
The National Food Authority ( NFA ), by virtue of Presidential Decree (P.D.) No. 4 issued 31 
26 September 1972, as amended by PD 1770, is mandated to promote the integrated 32 
growth and development of the grains industry, including the formulation and 33 
enforce ment of  the national grains standards in collaboration with various sectors. As a 34 
regulatory agency, the NFA promote s the use of quality and safety standards in the rice 35 
and corn industry through th e Philippine Grains Standardization Program (PGSP) . This is  36 
also in support of the Consumers Act of the Philippines (R.A. 7394)  and the Food Safety 37 
Act of 2013  (R.A. 10611) and in line with the country’s deregulation and trade 38 
liberalization policies as a member of the World Trade Organization (WTO).  39 
The adoption of a revised standards for paddy, milled rice and corn as a Philippine 40 
National Standard (PNS) under the auspices of the Bureau of Agriculture and Fisheries 41 
Standards (BAFS) is in accordance with t he provisions of the Agriculture and Fisheries 42 
Modernization Act of 1997 that is supportive of the rice production enhancement 43 
program of the government.  44 
The PNS Grains  - Grading and classification – Paddy and milled rice covers the quality  and 45 
safety  stan dards , along with prescribed packaging materials, labeling , and price t ags that 46 
are embodied in the NFA rules and regulations on grains business . It considers the 47 
following benefits or advantages of grains standardization to farmers, traders , millers , 48 
reta ilers, processors, academe, researchers , and other stakeholders:  49 
 50 
a. Improvement on the efficiency by reduction of post -harvest losses  51 
b. Increased public awareness on food quality and safety  52 
c. Promotion of consumers’ right and welfare  53 
d. Availability  of competitively -priced rice  54 
e. Fair and reasonable returns from rice post -production and marketing  55 
f. Rice industry competitiveness in the domestic and international  markets   56 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
1 
 1 Objectives  57 
 58 
This Standard provides specific guidance to promote product quality and safety, ensure 59 
efficiency , and strengthen competitiveness in rice post -production and marketing . 60 
Moreover, this Standard aims to support effective implementation or institutionalization 61 
of the national grains standards, particularly rice, through continuing advocacy, 62 
enforcement, a nd monitoring activities among rice farmers, millers, traders / wholesalers 63 
and retailers, and the general consuming public.  64 
 65 
2 Scope  66 
 67 
This Standard covers the recommended product specifications, packaging and labeling of 68 
Indica -type paddy  and milled rice t o be sold in the local and international market.  It is 69 
neither applicable to other products derived from rice, nor to specialty rice . 70 
 71 
3  Normative references  72 
 73 
The following documents are referred to in the text in such a way that some or all of their 74 
content constitutes requirements of this document. For dated references, only the edition 75 
cited applies. For undated references, the latest edition of the referenced document 76 
(including any amendments) applies.  77 
 78 
National Grains Standards for Rice & Corn , 1997  79 
Primer on Philippine Grain Standardization Program, Rev. 2002  80 
ISO 7301 , Rice – Specification  81 
PNS/BAFS 162:2015, Pesticide Residues in Rice: Maximum Residue Limits (MRLs)  82 
PNS/BAFS 194:2017, General Standard for Contaminants and Toxins in Food and Feed  83 
 84 
4 Terms and definitions  85 
 86 
For the purposes of this document, the following terms and definitions apply.  87 
 88 
4.1 89 
amylose  90 
type of starch with glucose molecules having a straight -chain, or linear, structure. Its 91 
percentage determines the tenderness or firmness of cooked rice and its staling property 92 
when left unattended at room temperature  93 
 94 
4.2 95 
brewers  96 
chips  97 
binlid  98 
small piec es of kernels that pass through a sieve having 1.4 mm  round perforation  99 
 100 
4.3 101 
broken kernels  102 
brokens  103 
pieces of kernels smaller than 75 %  of the average length of the whole kernel  104 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
2 
  105 
4.4 106 
chalky kernels  107 
kernels, whole or broken, 50 %  or more of which is similar to the color of white chalk  108 
 109 
4.5 110 
contrasting type   111 
paddy/rice kernels of different varieties other than the variety designated, wherein the 112 
size, shape, and color differ distinctly from the characteristics of kernels of the va riety 113 
designated  114 
 115 
4.6 116 
damaged kernels   117 
<milled rice>  kernels which are obviously damaged by insects, water, diseases and/ or 118 
any other means seen by the naked eye  119 
 120 
4.7 121 
damaged grains  122 
<paddy>  grains which have germinated, distinctly damaged by insects, 123 
microorganisms , water, heat and/or any other means  124 
 125 
4.8 126 
degree of milling   127 
extent to which the bran layers have been removed in hulled  rice 128 
 129 
4.8.1 130 
undermilled rice  131 
UMR  132 
rice kernel from which the hull, germ, outer bran layer, and the greater part of the 133 
inner bran layers have been removed but parts of the lengthwise streaks of the 134 
bran layers remain in more than 40  % of the kernels  135 
 136 
4.8.2 137 
regular milled rice  138 
RMR  139 
rice kernel from which the hull, the germ, the outer bran layers and the greater 140 
part of the inner bran layers have been removed but parts of the lengthwise 141 
streaks of the bran layers remain in 20  % to 40 % of the kernels  142 
 143 
4.8.3 144 
well milled rice  145 
WMR  146 
rice kernels from which the hull, the germ, the outer bran layers and the greater 147 
part of the inner bran layers have been removed, but parts of the lengthwise 148 
streaks of the bran layers remain in less than 20  % of the kernels  149 
 150 
4.8.4 151 
overmilled rice  152 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
3 
 OMR  153 
rice kernel from which the hull, the germ, the bran layers, and part of the 154 
endosperm have been removed  155 
 156 
4.9 157 
discolored kernels   158 
yellow kernel  159 
fermented kernels  160 
kernels that have changed their original color as a result of heating and other means  161 
 162 
4.10 163 
foreign matter   164 
<milled rice>  all matters  other than whole or broken rice kernels such as  (a) foreign 165 
seeds, husks, bran and (b) sand, dust  166 
 167 
4.11 168 
foreign matter  169 
<paddy>  all matters other than paddy grains such as (a) chaff, straw , other crop 170 
seeds and (b )  sand, gravel, dirt, pebbles, stones, lumps of earth, clay, mud  171 
 172 
4.12 173 
gelatinization temperature  174 
GT 175 
range of temperature within which starch granules start to swell irreversibly in hot water 176 
with accompanied loss of birefringence and crystallinity  177 
 178 
4.13 179 
germ   180 
small portion which lies on the ventral side of the rice kernel from where the seed 181 
germinates  182 
 183 
4.14  184 
glycemic index  185 
physiological classification of dietary carbohydrates based on the blood glucose response 186 
from a food relative to the standard glucos e solution or starchy food  187 
 188 
4.15 189 
grade  190 
designation indicating the degree of quality of  paddy or milled  rice 191 
 192 
4.15.1 193 
premium grade  194 
meets the highest grade requirements as set forth in the herein prescribed 195 
national standards  196 
 197 
 4.15.2 198 
grade no. 1  199 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
4 
 meets the second highest grade requirements for rice as set forth in the herein 200 
prescribed national standards  201 
 202 
 4.15.3  203 
 grade no. 2  204 
lower in quality than grade no. 1 but higher in quality than grade no. 3, based on 205 
the grade requirements for rice as set forth in the herein prescribed national 206 
standards  207 
 208 
 4.15.4  209 
 grade no. 3  210 
lower in quality than grade no. 2 but higher in quality than grade no.4 based on 211 
grade requirements for milled rice as set forth in the herein prescribed national 212 
standards. Any paddy variety which meets the lowest grade requirements for 213 
paddy as set forth in the herein prescribed national standards  214 
 215 
 4.15.5  216 
 grade no. 4  217 
lower in quality than grade no. 3 but higher in quality than grade no.5 based on 218 
the grade requirements for milled rice as s et forth in the herein prescribed 219 
national standards  220 
  221 
4.15.6 222 
 grade no. 5  223 
meets the lowest grade requirement for milled rice as set forth in the herein 224 
prescribed national standards  225 
 226 
4.16  227 
grain size  228 
grain length  229 
category of at least 80  % of the sample of paddy or whole milled rice kernels to which the 230 
sample belongs  and is measured in millimeters  231 
 232 
 4.16.1 233 
extra  long  234 
<milled rice>  rice with 80  % or more of the whole milled rice kernels having a 235 
length equal to 7.5 mm and above  236 
 237 
4.16.2 238 
extra  long  239 
<paddy>  length of the full size paddy grain is 9.9 mm and above  240 
 241 
4.16.3  242 
long  243 
<milled rice>  rice with 80  % or more of the whole milled rice kernels having a 244 
length equal to  6.4 mm to 7.4  mm  245 
 246 
 247 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
5 
 4.16.4 248 
long  249 
<paddy>  length of the full size paddy grain (excluding the awn and the 250 
pedicel) is between 8.8 mm to 9.8 mm  251 
 252 
4.16.5 253 
medium  254 
<milled rice>  rice with 80  % or more of the whole milled rice kernels having a 255 
length of 5.5  mm  to 6.3  mm  256 
 257 
4.16.6 258 
medium  259 
<paddy>  length of the full size paddy grain (excluding the awn and the 260 
pedicel) is between 8.0 mm to 8.7 mm  261 
 262 
4.16.7 263 
short  264 
<milled rice>  rice with 80  % or more of the whole milled rice kernels having a 265 
length of less than 5.5 mm  266 
 267 
4.16.8 268 
short  269 
<paddy>  length of the full size paddy grain (excluding the awn and the 270 
pedicel) is below 8.0 mm  271 
 272 
4.17 273 
immature kernels  274 
head rice  or broken kernels which are light green and chalky with soft texture  275 
 276 
4.18 277 
Indica  rice  278 
one of the two major subspecies of rice characterized by long and thin grains, which are 279 
generally fluffy w hen cooked  280 
 281 
4.19 282 
iron -fortified rice   283 
milled rice to which fortificant kernels (rice kernel coated or extruded with iron) are 284 
added to enhance its nutritive value  285 
 286 
4.20 287 
maximum level  288 
ML 289 
maximum concentration of a contaminant  recommended by Philippine National 290 
Standards which is  legally permitted in rice  291 
 292 
4.21 293 
maximum residue limit  294 
MRL  295 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
6 
 maximum concentration of a pesticide residue (expressed as mg/kg), recommended by 296 
Philippine National Standard which is  legally permitted in rice  297 
 298 
4.22 299 
milled rice  300 
kernels obtained after removal of hull and bran  301 
 302 
4.23 303 
moisture content  304 
MC 305 
water content of paddy and milled rice expressed in percentage (%)  as received  306 
 307 
4.24 308 
paddy  309 
rough rice  310 
palay  311 
unhulled grain of Oryza  sativa  L., which means grain with the glumes enclosing the kernel  312 
 313 
4.25 314 
purity  315 
percentage of paddy free of  foreign matter  316 
 317 
4.26 318 
red kernels  319 
kernels that have red bran covering, wholly or partly  320 
 321 
4.27 322 
rice variety  323 
specific name given to a rice ( Oryza  sativa ) line that results from genetic improvement 324 
and approved for commercial release by a national agency or traditional rice that has 325 
been selected a long time ago but has not undergone formal seed system  326 
 327 
4.28 328 
special ty rice   329 
any rice variety (traditi onal or modern) possessing special qualities such as glutinous 330 
(e.g. Malagkit Sungsong, NSIC Rc13, Rc15, Rc17, Rc21), aromatic (e.g. Milagrosa, Azucena, 331 
NSIC Rc218, NSIC Rc148, Rc218, Rc324SR, Rc344SR), pigmented (e.g. Balatinaw, NSIC 332 
Rc19), japonica (e.g.  NSIC Rc170, Rc242SR, Rc304SR, Rc414SR) , and micronutrient -dense 333 
rice (e.g. high iron rice)  334 
 335 
4.28.1 336 
aromatic rice  337 
rice that naturally gives off pleasant and fragrant odor  338 
 339 
4.28.2 340 
glutinous rice   341 
special variety of rice whose kernels are opaque. The starch  component consists 342 
of 0 % to 2 % amylose  343 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
7 
  344 
4.28.3 345 
Japonica  rice  346 
one of the two major subspecies of rice which have rounder and thicker grains, 347 
which are generally sticky when cooked  348 
 349 
4.28.4 350 
pigmented rice  351 
kind of rice with varying shades of red to black caused by the natural pigment 352 
anthocyanin found in its bran layers  353 
 354 
4.29 355 
weed seeds and other crop seeds  356 
seeds of any plant other than rice  357 
 358 
4.30 359 
woven polypropylene  360 
WPP  361 
polypropylene (thermoplastic resin material that is produced by polymerization of 362 
propylene) strips/threads/yarns that have been woven in two directions, the warp (yarn 363 
running lengthwise in a woven material ) and the weft (yarn running perpendicular to the  364 
warp) to create a light and strong material . It could be in laminated or non -laminated 365 
form  366 
 367 
5 Quality standards  368 
  369 
These parameters are further defined in terms of intrinsic or acquired characteristics of 370 
paddy and milled rice as summarized in Tables 1  and 2 .  371 
 372 
5.1 Quality standards for paddy  373 
 374 
5.1.1 Paddy should be classified as extra long, long, medium, or short according to grain 375 
size.  376 
   377 
5.1.2 Paddy should  conform with the grade requirements specified in  Table 1.  378 
 379 
Table 1 – Grade requirements  for pad dy 380 
 381 
Parameter  Grade  
Premium  Grade no. 1  Grade no. 2  Grade no. 3  
Grade factors 
(% by weight)      
Purity, min.  98.00  95.00  90.00  85.00  
Total f oreign 
matter, max.  2.00  5.00  10.00  15.00  
(a) Weed 
seeds and 0.10  0.15 0.25  0.50  PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
8 
 Parameter  Grade  
Premium  Grade no. 1  Grade no. 2  Grade no. 3  
other crop 
seeds, max.  
(b) Other 
foreign 
matters, 
max.  1.90  4.85 9.75  14.50  
Defectives      
Chalky and 
immature 
kernels, max.  3.00  6.00  12.00  20.00  
Damaged 
kernels, max.  0.50  1.50  3.00  5.00  
Discolored 
kernels, max.  0.50  2.00  4.00  8.00  
Contrasting 
types, max.  3.00  6.00  10.00  18.00  
Red kernels, 
max.  1.00  3.00  5.00  10.00  
 382 
5.1.2.1 Paddy which exceed s the maximum limit or falls short of the minimum 383 
requirements for any grade factor or parameter of a given grade shall be given the next 384 
lower grade.  385 
 386 
5.1.2.2 Paddy which does not m eet the requirements for any of the grades shall be 387 
graded as Off-Grade Paddy . 388 
 389 
5.1.2.3 The maximum percentage of (a) weed seeds and other crop seeds shall not 390 
be exceeded but the maximum percentage of (b) other foreign matter may be exceeded 391 
provided that the maximum percentage of total foreign matter is not exceeded.  392 
 393 
5.1.2.4  Milled rice should be classified as extra long, long, medium, or short 394 
according to grain size . 395 
 396 
5.2 Quality standards for milled rice  397 
 398 
5.2.1 Milled rice shall be classified as overmilled rice, well milled rice, regular milled 399 
rice, or undermilled rice according to degree of milling.  400 
 401 
5.2.2 Milled rice shall conform with the grade requirements specified in  Table 2.  402 
 403 
 404 
 405 
 406 
 407 
 408 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
9 
  409 
Table 2 – Grade requirements  for milled rice  410 
 411 
Parameter  Grade  
Premium  Grade 
no. 1  Grade 
no. 2  Grade 
no. 3  Grade 
no. 4  Grade 
no. 5  
Grade factors  
(% by 
weight )       
Broken 
kernels, 
max. (total 
including 
brewers)  5.00  10.00  15.00  25.00  35.00  45.00  
Brewers, 
max.  0.10  0.20  0.40  0.60  1.00  2.00  
Defectives        
Damaged 
kernel, max.  0.50  0.70  1.00  1.50  2.00  3.00  
Discolored 
kernel, max.  0.50  0.70  1.00  3.00  5.00  8.00  
Chalky 
kernel, max.  4.00  5.00  7.00  9.00 12.00 15.00  
Immature 
kernel, max.  0.20  0.30  0.50  1.00 1.50 2.00  
Contrasting 
type, max.  3.00  5.00  10.00  - - - 
Red kernel, 
max.  1.00  2.00  4.00  5.00  6.00 7.00  
Foreign 
matters, max.  0.025  0.10 0.15  0.17  0.20  0.25  
Paddy, max. 
(no. per 
1,000 grams)  5.00 10.00 15.00 20.00 25.00  30.00 
 412 
5.2.2.1 Milled rice which exceeds the maximum limit or falls short of the minimum 413 
grade requirement for any grade factor or parameter of a given grade shall be given the 414 
next lower grade.  415 
 416 
5.2.2.2 Milled rice which does not meet the requirement for any of the grades shall 417 
be graded  as Off-Grade Rice.  418 
 419 
5.2.2.3 The maximum percentage of brokens may be exceeded provided that the 420 
maximum percentage of brewers is not exceeded.  421 
 422 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
10 
 5.2.2.4 Milled rice which contains 50  % or more red grains shall be graded 423 
according to the grade requirements in Table 2 and the word Red Kernel  shall be added 424 
as part of the grade designation.   425 
  426 
5 Food safety parameters  427 
 428 
These parameters are further defined in terms of Maximum Residue Limits (MRLs) for 429 
pesticides, maximum level (ML) for contaminants  (heavy metals), moisture content , 430 
presence of insect infestation, and microbial infection .  431 
 432 
5.1  Maximum Residue Limit s (MRL s) 433 
 434 
The MRL s for rice shall  be in conformance with the limits stated under the Philippine 435 
National Standards (PNS/BAFS 162:2015) P esticide Residues in Rice: Maximum Residue 436 
Limits (MRLs)  or its latest issuance . 437 
 438 
5.2  Maximum Level  (ML)  439 
 440 
The ML for rice shall  be in conformance with the limits stated under the PNS General 441 
Standard for Contaminants and Toxins in Food and Feed  (PNS /BAFS 194:2017)  or its 442 
latest issuance . 443 
 444 
5.3 Moisture content  445 
 446 
The maximum moisture content for paddy and milled rice shall  be in conformance with 447 
the set value which is 14  % as stated under the PNS Code of Good Agricultural Practice 448 
for Rice (PNS/BAFS 141:2015)  and PNS  Organic Milled Rice  (PNS/BAFPS 42:2008).  449 
 450 
5.4  Insect infestation   451 
 452 
Rice  shall be free of any live stored grain pest.  453 
 454 
5.5 Microbial infection   455 
 456 
Rice shall be f ree of signs of  microbial  infection . 457 
 458 
6 Packaging and labeling  459 
 460 
These are specified in terms of prescribed packaging capacity and net weight  in metric 461 
system  of measurement , packaging materials, and required labeling information , among 462 
others. These are s ummarized in Table  3.  463 
 464 
6.1 Dried paddy shall be packed in clean and appropriate  packaging material  in 465 
accordance with the PNS Code of Good Agricultural Practice for Rice . Packaging materials 466 
previously used for feeds and other chemically contaminated containers shall not be 467 
used.  468 
 469 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
11 
 6.2 Packaging materials to be used for milled rice shall be brand new and food -grade. 470 
Suitable food -grade ink  shall be used for printing or labeling on the packaging material . 471 
 472 
6.3 Packaging and labeling for milled rice shall be in accordance to the standard s et 473 
under Table 3 . 474 
 475 
Table 3 – Standard packaging and labeling for milled rice   476 
 477 
Commodity, 
classificatio
n and grade  Packaging  Labeling  
Capacit
y 
kg Type of 
material  Color of 
packaging 
material  Nominal net 
weight  Other required 
information  
1. Big 
package  50, 25  WPP with 
or without 
transparent
a areas  
 
Laminated 
WPP with 
or without 
transparent
a areas   This amount of 
milled rice 
exclusive of the 
packaging/ 
container (sack) 
shall be 
declared/ 
labeled in 
“nominal net 
weight” in “SI” 
(International 
Systems of 
Units)  units.   
 
This is the use 
of the unit 
symbol “kg” for 
unit name 
kilogram/ 
kilograms and 
the unit symbol 
“g” for unit 
name gram/ 
grams which 
shall have a 
space after the 
numerical value 
(50 or 25).  
 
Example:  
Net Weight:  
50 kg or 25 kg  
 
This shall be 
declared on 
either the 
principal 
display panel or 
the information 1. Grade of 
milled rice  
2. Degree of 
milling  
3. Moisture 
content: 14% 
maximum  
4. Identity of 
the product 
(e.g., milled 
rice)  
5. Name and 
address of 
miller, owner 
(in case of 
custom 
milling), 
supplier, 
packer, 
importer, or 
distributor of 
the milled 
rice 
6. Name and 
address of 
the sack 
manufacture
r, supplier, or 
distributor  
7. Manufacturin
g date of the 
sack  
8. Crop year of 
the milled 
rice 
 Premium 
grade rice  Light yellow, 
transparent 
area is also 
light yellow  
WMR  
Grade No. 1 , 
2, 3, 4, and 5  White, 
transparent 
area is also 
white  
RMR  
Grade Nos. 1, 
2, 3, 4, or 5  White, 
transparent 
area is also 
white  
  PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
12 
 Commodity, 
classificatio
n and grade  Packaging  Labeling  
Capacit
y 
kg Type of 
material  Color of 
packaging 
material  Nominal net 
weight  Other required 
information  
panel in parallel 
to the base of 
the packa ged 
product.  
 
Ambiguous 
expressions 
such as 
“approximate”, 
”standard”, “whe
n packed” , and 
“as packed” 
following the 
net weight shall 
not be used as 
part of the 
quantity 
declaration .  
2. Small 
package  1, 2, 5, 
10 Polyethylen
e (for 1, 2, 5 
kg) 
 
WPP (for 5 
and 10 kg)  
 
Kraft paper 
(for 1 and 2 
kg) Polyethylene 
bags should 
be color -
coded. 
However, 
color -coded 
paper 
correspondin
g to the 
degree of 
milling  and 
grade of the 
commodity 
may be 
inserted 
inside the 
package.  The same 
labeling of 
nominal net 
weight for big 
packages shall 
be followed for 
small p ackages.  The same 
required 
information for 
big packages 
shall be printed/ 
labeled in small 
packages.  
a For easy identification of the milled rice being contained  
 478 
7 Price tag of retailing unpacked rice  479 
 480 
The price tag to be used in retailing unpacked rice  shall be in accordance with the 481 
standard requirement set under Table 4.  482 
 483 
Table 4 – Standard requirement for price tag in unpacked rice for retail  484 
 485 
Particulars  Standard requirement  
A. Size of price tag (length by width)  21.5 cm x 16.5 cm  
B. Color of pric e tag   PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
13 
 Particulars  Standard requirement  
 Premium grade rice  Light yellow  
 Well milled rice  
Grade no s. 1, 2, 3, 4, or 5  
 White  
 Regular milled rice  
Grade nos. 1, 2, 3, 4, or 5  
 White  
C. Color of print on price tag  Black  
D. Prescribed information  Price per kilogram (P/kg)  
Classification  
Iron -fortified rice  
Grade  
 486 
7.1  Unpacked milled rice for retail must be displayed in rice boxes painted with food - 487 
grade white paint which shall be free of posters/advertisements. The white painted 488 
wooden rice boxes should be covered to ensure that the ric e will not be exposed to pests 489 
and other contaminants that may cause harm to the consumers. The prescribed color - 490 
coded price tag shall be conspicuous ly displayed on the grains box.  491 
 492 
7.2 The required information shall be printed in bold letter and figures (except the 493 
unit symbol “kg” for the unit name  “kilogram /s”) on the color -coded price tag.  494 
 495 
8 Methods of test and analysis  496 
 497 
The methods of test and analysis for rice should conform with t he procedures of the 498 
competent authority.  499 
 500 
9 Hygiene  501 
 502 
It is recommended that the products covered by the provisions of this Standard be 503 
prepared and handled in accordance with the PNS Good Warehousing Practices for 504 
Bagged Grains (PNS/BAFS 195:2016).   505 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
14 
 Annex  A 506 
(informative)  507 
 508 
Amylose content in rice  509 
 510 
Table A.1 – Grouping of rice varieties according t o amylose content (AC) and 511 
gelatinization temperature (GT)  512 
Cluster  ACa GTb Freshly cooked rice texture  
1A L L Tender  
1B L I/HI  Tender  
1C I I/HI  Tender  
2A H I Moderately tender  
2B I L Moderately tender to hard  
3 H L Hard  
a     L= Low AC; I = Intermediate; H = High (NCT, 1996; Juliano et al., 2012)  
b     L= Low; I = Intermediate; HI = High -Intermediate (NCT, 1996)  
  513 
Table A.2 – Rice varieties grouped according to cluster  514 
Cluster  ACa GTb Freshly 
cooked rice 
texture  Varieties  
1A L L Tender  NSIC Rc21, NSIC Rc31, PSB Rc72H (MESTISO), NSIC 
Rc104 (BALILI), NSIC Rc128 (MABANGO 1), NSIC Rc160 
(TUBIGAN 14), NSIC Rc170 (MS 11), NSIC Rc176H 
(MESTISO 13), NSIC Rc182 (SALINAS 1), NSIC Rc218 SR 
(MABANGO 3), NSIC Rc220 SR (JAPONICA 1), NSIC 
Rc266H, NSIC Rc268H, NSIC Rc288, NSIC Rc304 , NSIC 
Rc436, NSIC Rc468, NSIC Rc474, NSIC Rc480, NSIC Rc482, 
NSIC Rc484, NSIC Rc488, NSIC Rc502, NSIC Rc504  
1B L I Tender  NSIC Rc172 (MS 13), NSIC Rc178H (MESTISO 14), NSIC 
Rc188 (SALINAS 4), NSIC Rc196H (MESTISO 16), NSIC 
Rc208H (MESTISO 22), NSIC Rc210H (MESTISO 23), NSIC 
Rc224 (TUBIGAN 19), NSIC Rc234H (MESTISO 27), NSIC 
Rc236H (MESTISO 28), NSIC Rc242, NSIC Rc246H, NSIC 
Rc260H, NSIC Rc262H, NSIC Rc274, NSIC Rc320H, NSIC 
Rc330, NSIC Rc332, NSIC Rc456, NSIC Rc486, NSCI Rc490  
1B  L HI Tender  NSIC Rc130 (TUBIGAN 1), NSIC Rc190 (SALINAS 5), NSIC 
Rc290, NSIC Rc292, NSIC Rc396, NSIC Rc400, NSIC Rc404  
1C I I Tender  NSIC Rc174H ( MESTISO 12), NSIC Rc186 (SALINAS 3), 
NSIC Rc23, NSIC Rc25, NSIC Rc27, NSIC Rc29, NSIC Rc192 
(SAHOD ULAN 1), NSIC Rc198H (MESTISO 17), NSIC 
Rc200H (MESTISO 18), NSIC Rc202H (MESTISO 19), NSIC 
Rc204H (MESTISO 20), NSIC Rc206H (MESTISO 21), NSIC 
Rc212 (TUBIGA N 15), NSIC Rc214 (TUBIGAN 16), NSIC 
Rc216 (TUBIGAN 17), NSIC Rc222 (TUBIGAN 18), NSIC 
Rc226 (TUBIGAN 20), NSIC Rc228H (MESTISO 24), NSIC 
Rc232H (MESTISO 26), NSIC Rc254H, NSIC Rc256H, NSIC 
Rc258H, NSIC Rc264H, NSIC Rc270H, NSIC Rc284, NSIC 
Rc296, NSIC Rc3 14H, NSIC Rc322H, NSIC Rc324, NSIC 
Rc326, NSIC Rc336, NSIC Rc344SR, NSIC Rc350H, NSIC 
Rc356, NSIC Rc358, NSIC Rc360, NSIC Rc380H, NSIC PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
15 
 Cluster  ACa GTb Freshly 
cooked rice 
texture  Varieties  
Rc382H, NSIC Rc384H, NSIC Rc408, NSIC Rc432, NSIC 
Rc446, NSIC Rc492, NSIC Rc494  
1C I HI Tender  NSIC Rc11 (CANLAON), PSB Rc14 (RIO GRANDE), PSB 
Rc18 (ALA), PSB Rc20 (CHICO), PSB Rc22 (LILIW), NSIC 
2014 Rc25, PSB Rc28 (AGNO), PSB Rc30 (AGUS), PSB 
Rc32 (JARO), PSB Rc42 (BALIWAG), PSB Rc54 (ABRA), 
PSB Rc58 (MAYAPA), PSB Rc62 (NAGUILIAN), PSB Rc64 
(KABACAN), PSB Rc78 (PAMPANGA),  PSB Rc80 (PASIG), 
PSB Rc82 (PEÑARANDA), PSB Rc84 (SIPOCOT), PSB 
Rc100 (SANTIAGO), NSIC Rc110 (TUBIGAN 1), NSIC 
Rc112 (TUBIGAN 2), NSIC Rc120 (MATATAG 6), NSIC 
Rc122 (ANGELICA), NSIC Rc124H (MESTISO 4), NSIC 
Rc132H (MESTISO 6), NSIC Rc168H (MESTISO 11), NS IC 
Rc194 (SUBMARINO 1), NSIC Rc298, NSIC Rc300, NSIC 
Rc302, NSIC Rc338, NSIC Rc342, NSIC Rc346, NSIC Rc352, 
NSIC Rc362H, NSIC Rc368H, NSIC Rc370H, NSIC Rc372H, 
NSIC Rc390, NSIC Rc392, NSIC Rc398, NSIC Rc402, NSIC 
Rc410, NSIC Rc412, NSIC Rc418, NSIC Rc422, NSIC Rc424, 
NSIC Rc426, NSIC Rc428, NSIC Rc430, NSIC Rc434, NSIC 
Rc438, NSIC Rc442, NSIC Rc448 , NSIC Rc458, NSIC Rc460, 
NSIC Rc462, NSIC Rc464, NSIC Rc466, NSIC Rc476  
2A H I Moderately 
tender  IR69726 -29-1-2-2-2 (MATATAG2), PSB Rc3 (GINILINGAN 
PUTI), NSIC Rc9 (APO), PSB Rc74 (AKLAN), NSIC Rc276, 
NSIC Rc282, NSIC Rc286, NSIC Rc386H, NSIC Rc388H, 
NSIC Rc444, NSIC Rc450, NSIC Rc452, NSIC Rc454, NSIC 
Rc496  
2A H HI Moderately 
tender  PSB Rc16 (ENNANO ), PSB Rc24 (CAGAYAN), PSB Rc36 
(MA -AYON), PSB Rc38 (RINARA), PSB Rc40 (CHAYONG), 
PSB Rc56 (DAPITAN), PSB Rc60 (TUGATOG), PSB Rc66 
(AGUSAN), PSB Rc68 (SACOBIA), PSB Rc76H (PANAY), 
PSB Rc102 (MAMBURAO), NSIC Rc364H, NSIC Rc366H, 
NSIC Rc374H, NSIC Rc376H  
2B I L Moderately 
tender to 
hard  PSB Rc34 (BURDAGOL), PSB Rc50 (BICOL), PSB Rc90 
(BUGUEY), NSIC Rc106 (SUMILAO), NSIC Rc134 
(TUBIGAN 4), NSIC Rc136H (MESTISO 7), NSIC Rc138 
(TUBIGAN 5), NSIC Rc146 (PJ7), NSIC Rc148 (MABANGO 
2), NSIC Rc166H (MESTISO 10), NSIC  Rc180H (MESTISO 
15), NSIC Rc230H (MESTISO 25), NSIC Rc238, NSIC 
Rc240, NSIC Rc244H, NSIC Rc248H, NSIC Rc250H, NSIC 
Rc252H, NSIC Rc272, NSIC Rc278, NSIC Rc280, NSIC 
Rc294, NSIC Rc306H, NSIC Rc308, NSIC Rc310H, NSIC 
Rc312H, NSIC Rc316H, NSIC Rc318H, NSIC Rc 328, NSIC 
Rc334, NSIC Rc348, NSIC Rc354, NSIC Rc378H, NSIC 
Rc394, NSIC Rc406, NSIC Rc414, NSIC Rc416, NSIC Rc420, 
NSIC Rc440, NSIC Rc478  
3 H L Hard  PSB Rc6 (CARRANGLAN), PSB Rc8 (TALAVERA), PSB 
Rc44 (GOHANG), PSB Rc46 (SUMADEL), PSB Rc86 
(MATNOG), PSB Rc92 (SAGADA), PSB Rc94 (HUNGDUAN), 
PSB Rc96 (IBULAO), PSB Rc98 (LIAN), NSIC Rc152 
(TUBIGAN 10), NSIC Rc164H (MESTISO 9), NSIC Rc340, 
NSIC Rc470, NSIC Rc472, NSIC Rc498, NSIC Rc500  
a Amylose Content; L= Low; I = Intermediate; H = High (NCT, 1996; Juliano et al., 2012)  PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
16 
 Cluster  ACa GTb Freshly 
cooked rice 
texture  Varieties  
b Gelatinization Temperature; L= Low; I = Intermediate; HI = High -Intermediate (NCT, 
1996)  
  515 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
17 
 Annex  B 516 
(informative)  517 
 518 
Glycemic index  of rice varieties  519 
 520 
Rice variety  GI value  
(Mean + SEM)  Classification  
(Low, medium, or high)  
PSB RC 10  50 ± 3  Low  
Brown rice IR 64  51 + 1  Low  
Brown rice (Sinandomeng)  55 ± 2  Low  
IR 64  57 ± 3  Medium  
PSB RC 18  59 ± 4  Medium  
Improved malagkit sung 
song  63 ± 2  Medium  
PSB RC 12  63 ± 3  Medium  
PSB RC 160  70 ± 4  High  
Sinandomeng  75 ± 4  High  
Japonica rice  88 + 6  High  
  521 PHILIPPINE NATIONAL STANDARD  PNS/BAFS xxx:2018  
Grains – Grading and classification – Paddy and milled rice  
Working draft  
For Public Consultative Meeting  
18 
 Bibliography  522 
 523 
CAC/RCP 1 -1969 (Rev. 2003),  General Principles of Food Hygiene  524 
 525 
CODEX STAN 1 -1985  (Amd. 2010) , General Standard for the Labelling of Prepackaged 526 
Foods   527 
 528 
CODEX STAN  198 -1995,  Codex Standard for Rice  529 
 530 
Juliano, B.O. (2007). Rice Chemistry and Quality , revised edition. Philippine Rice Research 531 
Institute.  532 
 533 
OIML R 79:2015, Labeling requirements for prepackages  534 
 535 
Philippine Rice Research Institute. (2013).  NCT Manual for Rice . 536 
 537 
PNS/BAFS 42:2008,  Organic Milled Rice  538 
 539 
PNS/BAFS 141:2015,  Code of Good Agricultural Practices for Rice  540 
 541 
PNS/BAFS 195:2016,  Good Warehousing Practices for Bagged Grains  542 
 543 
PNS/PAES 206:2015, Agricultural machinery – Rice mill - Specifications  544 
 545 
Trinidad, T.P. and Mallillin, A.C. (2011). Glycemic Index of Commonly Co nsumed 546 
Carbohydrates Foods in the Philippines.  Food and Nutrition Research Institute – 547 
Department of Science and Technology.  548 
 549 
Wrigley, C.W. ( 1995). Identification of Food -Grain Varieties.  Minnesota: American 550 
Association of Cereal Chemists, Inc.  551