FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 764
First Edition
2011-mm-dd
 
 Reference numbe r
FDUS EAS 764: 2011
© UNBS 2011
  
Rough (paddy) rice — Specification 
 FDUS EAS 764: 2011 
i i                 ©  U N B S  2011 - 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 2011 
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, in cluding 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  
 FDUS EAS 764: 2011 
© UNBS  2011 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 763: 2011 , Rough (paddy) rice  — Specification, is identical 
with and has been repro duced from an East Afri can Standard, EAS 764: 2011 , Rough (paddy) rice  — 
Specification, and is being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East Africa Standard" appear, they should be replaced by "Uganda Standard."  EAS 764:2011
ICS 67.060
 
© EAC 2011 First Edition 2011  
 
      
EAST AFRICAN STANDARD 
 
Rough (Paddy) rice — Specification  
 
 
 
 
  
 
   
 
  
 
  
 
  
 
   
 
  
 
EAST AFRICAN COMMUNITY  
HS 1006.10.00  EAS 764:2011  
 
 
Foreword 
 
Development of the East African Standards ha s been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standardization, trade barriers which are encountered when goods and services are 
exchanged within the Comm unity will be removed.  
 In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Assurance, Metrology an d Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality as surance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
East African Standards are formulat ed in accordance with the proc edures established by the East 
African Standards Committee. The East Afri can Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, t ogether with the representatives from the private 
sectors and consumer organizations. Draft East African Standards are circ ulated to stakeholders 
through the National Standards Bodies in the Pa rtner States. The comments received are discussed 
and incorporated before finalization of standards, in accordance with the procedures of the 
Community.   Article 15(1) of the EAC SQMT Act, 2006 provides t hat “Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a nationa l standard and withdraw any existing national 
standard with similar scope and purpose”. 
 
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.   
© East African Community 2011 — 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.each.int 
                                                 
* © 2011 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 
ii © EAC 2011 — All rights reserved EAS 764:2011  
 
Introduction 
 
 
This standard has been developed to take into account:  
⎯ the needs of the market for the product;  
 
⎯ 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. 
 ⎯ the structure of the CODEX, UNECE, USA, ISO and other internat ionally significant standards; 
 
⎯ the needs of the producers in gaining knowle dge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
 
⎯ the need to transport the product in a manner that  ensures keeping of quality until it reaches the 
consumer; 
 ⎯ the need for the plant protection authority to certif y, through a simplified form, that the product is 
fit for cross-border and international trade without carrying plant disease vectors; 
 ⎯ the need to promote good agricultural practi ces that will enhance wider market access, 
involvement of small-scale traders and hence making farming a viable means of wealth creation; 
and 
 
⎯ the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
 
© EAC 2011 — All rights reserved iii EAS 764:2011  
iv © EAC 2011 — All rights reserved  
Contents 
 
1 Scope  .................................................................................................................................. 1  
2 Normative references  ......................................................................................................... 1  
3 Terms and Definitions ........................................................................................................ 2  
4 Quality requirements  .......................................................................................................... 3  
4.1 General requirements  ................................................................................................. 3  
4.2  Specific requirements ................................................................................................. 3  
4.2.1 Grading  ...................................................................................................................... 3  
4.2.2 Ungraded rough rice  .................................................................................................. 4  
4.2.3 Reject grade rough rice  .............................................................................................. 4  
5 Contaminants  ..................................................................................................................... 4  
5.1 Heavy metals  .............................................................................................................. 4  
5.2 Pesticide residues  ....................................................................................................... 4  
5.3 Mycotoxin limits  ........................................................................................................ 4  
6 Hygiene  .............................................................................................................................. 5  
7 Packaging  ........................................................................................................................... 5  
8 Labelling  ............................................................................................................................ 5  
9 Sampling methods  .............................................................................................................. 6  
 EAS 764:2010  EAST AFRICAN STANDARD 
 
Rough (Paddy) rice — Specification 
 
 
1 Scope 
 
This East African Standard specifies the requirem ents and methods of sampling and test for rough 
rice of the varieties grown from Oryza spp used for further processing .. 
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this East African  
 
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 — Determinati on of moisture content — Routine reference 
method  
ISO 5223, Test sieves for cereals  
 ISO 6639-1, Cereals and pulses — Determination of hidden insect infestation — Part 1: General 
principles  
 ISO 6639-2, Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling  
 
ISO 6639-3, Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference 
method  
 
ISO 6639-4, Cereals and pulses — Determination of hidde n insect infestation — Part 4: Rapid 
methods  
 
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, G1 
and G 2 in cereals, nuts and derived products  — High performance liquid chromatographic method 
 EAS 38, Labelling of prepackaged foods — Specification  
 EAS 79, Cereals and pulses as grain — Methods of sampling  
 
EAS 217, Methods for the microbiological examination of foods 
 EAS 39, Hygiene in the food and drink manufac turing industry — Code of practice 
 
CODEX Stan 193, Codex general Standards for contaminants and toxins in Food and Feed 
  
 
 
  
 
  
© EAC 2011 — All rights reserved  1 EAS 764:2011  
3 Terms and Definitions  
 
For the purpose of this East African Stan dard, the following definitions shall apply. 
 
3.1 
rough rice 
whole or broken kernels of paddy rice ( Oryza glaberrima, Digitaria exilis, Oryza sativa, Oryza 
longistaminata ) 
 
3.2 cereals 
in the context of this standard, cereals refer to wh eat, barley, oats, cereal rye, triticale, sorghum, 
maize and rice 
 3.3 foreign matter/extraneous matter 
all organic and inorganic material other than pearl millet, broken kernels, other grains and filth.  
 
 
3.4 
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.  
 
3.5 
milling yield 
an estimate of the quantity of whole kernels and to tal milled rice (whole and broken kernels combined) 
that are produced in the milling of rough rice to a well-milled degree. 
 
 
3.6 
over-dried damaged 
refers to defective grains caused by overheating dur ing artificial drying. It can be detected where grain 
is hot, exhibits an unusual odour, exhibits signific ant sprouting (greater t han 10%) or other evidence 
of weather damage 
 
3.7 
paddy kernels 
whole or broken unhulled kernels of rice; whole or broken kernels of brown rice, and whole or broken 
kernels of milled rice having a portion or portions of  the hull remaining which cover 12.5 % or more of 
the whole or broken kernel 
 
3.8 
parboiled rough rice rough rice in which the starch has been gelatinized by soaking, steaming, and drying. Grades 1 to 4 
inclusive, shall contain not more than 10.0 percen t of ungelatinized kernels. Grades 1 and 2 shall 
contain not more than 0.1 percent, Grades 3 and 4 not  more than 0.2 percent of nonparboiled rice. If 
the rice is:   
(1) Not distinctly coloured by the parboiling process, it shall be considered "Parboiled Light";  
 
(2) distinctly but not materially coloured by  the parboiling process, it shall be considered 
"Parboiled";  
 
(3) materially coloured by the parboiling proces s, it shall be considered "Parboiled Dark." The 
colour levels for "Parboiled Light," "Parboiled," and "Parboiled Dark" rice shall be in accordance with the interpretive line samples for parboiled rice. 
 
3.9 
poisonous, toxic and/or harmful seeds any seed which if present in quantities above pe rmissible limit may have damaging or dangerous 
effect on health, organoleptic properties or te chnological performance such as Jimson weed — 
dhatura ( D. fastuosa  Linn and D. stramonium  Linn.) corn cokle ( Agrostemma githago  L., Machai 
2 © EAC 2011 — All rights reserved EAS 764:2010  
Lallium remulenum  Linn.) Akra (Vicia species), Argemone mexicana, Khesari and other seeds that 
are commonly recognized as harmful to health 
 
3.10 
smutty rough rice 
rough rice which contains more than 3.0 percent of smutty kernels 
 
3.11 
Variety  
There are four classes of rough rice. The following  four classes shall be based on the percentage of 
whole kernels, and types of rice: 
 
Long Grain Rough Rice. 
Medium Grain Rough Rice. 
Short Grain Rough Rice. 
Mixed Rough Rice. 
 
 
(1) Long grain rough rice  shall consist of rough rice which contains more than 25.0 percent of 
whole kernels of rough rice and in Grades 1 th rough 4 not more than 10. 0 percent of whole or 
broken kernels of medium or short grain rice.  
 
(2) Medium grain rough rice  shall consist of rough rice which contains more than 25.0 percent of 
whole kernels of rough rice and in Grades 1 th rough 4 not more than 10. 0 percent of whole or 
broken kernels of long grain rice or whole kernels of short grain rice.  
 
(3) Short grain rough rice  shall consist of rough rice which contains more than 25.0 percent of 
whole kernels of rough rice and in Grades 1 th rough 4 not more than 10. 0 percent of whole or 
broken kernels of long grain rice or w hole kernels of medium grain rice.  
 
(4) Mixed rough rice shall consist of rough rice which c ontains more than 25.0 percent of whole 
kernels of rough rice and more than 10.0 perc ent of "other types" as defined in 3.1.  
 
 
4 Quality requirements 
 
4.1 General requirements 
 
4.1.1 Rough rice shall meet the following general requirements/limits as determined using the 
relevant standards listed in Clause 2. Rough rice 
 
a) shall be the dried mature grains of edible Oryza spp ; 
 
b) be , clean, wholesome, uniform in size, colour and shape; 
 
c) shall be safe and suitable for human consumption; 
 
d) shall be free from abnormal flavours, musty, s our or other undesireable odour, obnoxious smell 
and discolouration;  
 
e) shall be 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. 
 
4.1.2 Rough rice shall be in form of well-filled seeds of uniform colour representative of the 
declared variety. 
 
4.2  Specific requirements 
 4.2.1 Grading 
 
Rough rice for human consumption shall be graded into three grades on the basis of the tolerable 
limits established in Table 1 which shall be additional to the general requirements set out in this standard.  
© EAC 2011 — All rights reserved  3 EAS 764:2011  
 
4.2.2 Ungraded rough rice 
 
Shall be rough rice which do not fall within the requi rements of Grades 1, 2, and  3 of this standard 
but are not rejected rough  rice. 
 
Note: For Tanzania and Burundi this requirement shall not apply. 
 
4.2.3 Reject grade rough rice 
 This comprises rough rice which has objectionable odour, off flavour, living insects or which do not 
possess the quality characteristics specified in T able 1. It cannot satisfy the conditions of ungraded 
rough rice and shall be graded as reject rough rice and shall be regarded as unfit for human 
consumption. 
   
Table 1 — Specific requirements 
 
Characteristics Maximum limits Method of 
test 
Grade 1 Grade 2 Grade 3  
Foreign matter, % m/m 
 Organic 1.0 1.5 2.0 ISO 605 
Inorganic 0.25 0.25 0.5 
Pest damaged grains, % m/m 0.5 0.75 1.0 
Discoloured grains, % m/m 0.1 0.5  1.0 
Moisture, % m/m 13 13 13 EAS 82 
Immature/Shriveled grains, % m/m 1 3 5 ISO 605 
Total Aflatoxin (AFB1+AFB2+AFG1 
+AFG2)), ppb  10 
ISO 16050 Aflatoxin B1 only, ppb 5 
Fumonisin ppm  2 
 
Note: Broken % in Brown and milled rice to be used to evaluate the paddy grades  
5 Contaminants 
 5.1 Heavy metals 
 
Rough rice shall comply with those maximum lim its for heavy metals established by the Codex 
Alimentarius Commission for this commodity.  
 
5.2 Pesticide residues 
 Rough rice shall comply with those maximum pe sticide residue limits established by the Codex 
Alimentarius Commission for this commodity  
 
Note: where the use of certain pesticides is prohibited by  some Partner States, then it shall be notified to all 
Partner States accordingly. 
 
5.3 Mycotoxin limits 
 
Rough rice shall comply with those maximum myco toxin limits established by the Codex Alimentarius 
Commission for this commodity. In particular, to tal aflatoxin levels in rough rice for human 
consumption shall not exceed 10 µg/kg (ppb) with B 1 not exceeding 5 µg/kg (ppb)  when tested 
according to ISO 16050. 
 
4 © EAC 2011 — All rights reserved EAS 764:2010  
6 Hygiene 
 
6.1 Rough 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 samp ling and examination listed in Clause 2, the 
products:  
⎯ shall be free from microorganisms in amounts which may represent a hazard to health and shall 
not exceed the limits stipulated in Table 2; 
 ⎯ shall be free from parasites which may represent a hazard to health; and 
 
⎯ shall not contain any substance originating from  microorganisms in amounts which may represent 
a hazard to health. 
 
 
Table 2 — Microbiological limits 
 
 Type of micro-organism Limits Test method 
i)  Yeasts and moulds, max. per g 104  
 EAS 217  ii) S.aureus  per 25 g Not 
detectable 
iii) E. Coli , max. per g Not 
detectable
iv) Salmonella, max. per 25 g  Not 
detectable
  
7 Packaging 
 
7.1 Rough rice shall be packed in suitable pack ages which shall be clean, sound, free from 
insect, fungal infestation and the packing material shall be of food grade quality. 
 
7.2 Rough rice shall be packed in containers wh ich will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products. 
 
7.3 The containers, including packaging material, shall be made of substances which are safe 
and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the product. 
 
7.4 Each package shall contain rice of the sa me type and of the same grade designation. 
 
7.5  If rough rice is presented in bags, the bags shall also be free of pests and contaminants. 
 7.6 Each package shall be securely closed and sealed. 
 
8 Labelling 
 8.1 In addition to the requirements in EAS 38, each  package shall be legibl y and indelibly marked 
with the following: 
 
i) product name as “Rough/Paddy Rice”;  
ii) variety; 
o Long grain rough rice 
o Medium grain rough rice 
o Short grain rough rice 
o Mixed rough rice 
© EAC 2011 — All rights reserved  5 EAS 764:2011  
6 © EAC 2011 — All rights reserved  
iii) grade; 
 
iv) name, address and physical locati on of the producer/ packer/importer; 
 
v) lot/batch/code number; 
 vi) net weight, in kg; 
 
Note: EAC partner states are signatory to the Intern ational Labour Organizations (ILO) for maximum package 
weight of 50kg where human loading and offloading is involved 
 
vii) the declaration “Food for Human Consumption’’ 
 viii) storage instruction as “Store in a c ool dry place away from any contaminants’’; 
 ix) crop year;  
x) packing date; 
 xi) instructions on disposal of used package; 
 
xii) country of origin; 
 
xiii) a declaration on whet her the rough rice was gen etically modified or not. 
 
 9 Sampling methods 
 
Sampling shall be done in accordan ce with the EAS 79/ISO 13690. EAS 764:2010  
 
 
 
  
 
  
 
 
 
 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
  
 
  
 
© EAC 2011 — All rights reserved