Rice

Description:

Long grain Rice also known as Palakkadan Matta Rice, JyothiRice,Kerala Red Rice,Vadi Matta Rice or Red Parboiled rice . This is an indigenous rice variety   especially grown in  Palakkad District of Kerala, India.  This type of rice is considered as  unique cereal having high content of nutrients , rich in fiber and used for making Plain rice.

 

General characteristics:
Long grain Rice shall be sweet, hard, Clean, wholesome and free from weevils,
molds, obnoxious smell, coloring matters, admixture of deleterious substances
and all other impurities except to the extent indicate in the schedule.

Properties:
1. Long and elegant appearance
2. Delectable tastes
3. Non sticky texture after cooking
4. Characteristics aroma
5. Characteristic color

 

Physical and Chemical specifications
 Moisture :                          :Maximum 13%
 Bulk Density g/cm3         : 0.78
 Type of rice                       :Full grain
 Other edible grain           :Nil/5ml
 Stone/ mud stone            :Nil/100gm
 Yellow grain                       :Nil/5ml
 Pesticides                           :Not exceeding the FSSI
standered tolerance                prescribed standardlevels

Statistical information:

Average Length of Rice  : 6.1- 6.8 mm
Average Width of Rice  : 2.2 – 2.6 mm
Aspect Ratio (L/w)        :2.6 – 3
Perimeter (mm)            : 14.4 – 15.4
Circularity                      : 0.65 – 0.7

.Cooked Rice Characterstics
 Average Length               : 8.8 – 9.3mm
 Average Width                : 3.5 – 4mm
 Moisture content            : 78 – 80%
 Presence of Red Bran    : Yes
 Texture of cooked rice  :Non-sticky and soft
Shelf life   : 6 months from manufacture date

Description:

Short grain rice also known as Palakkadan Matta Rice, Kerala Red Rice, Kerala Matta Rice,Rose Matta rice or Red parboiled rice is an indigenous variety of rice grown in Palakkad District of Kerala, India. Kerala Matta rice is a unique cereal having high content of nutrients and rich in fiber. This product is used for making Plain rice.

General characteristics:

Short Grain  Rice shall be sweet, hard, Clean, wholesome and free from weevils, molds, obnoxious smell, coloring matters, admixture of deleterious substances and all other impurities except to the extent indicate in the schedule.

Properties:

  • Short  and elegant Appearance
  • Delectable tastes
  • Non sticky texture after cooking
  • Characteristics aroma
  • Characteristic color

Physical and Chemical specifications
 Moisture              : Maximum 13%
 Bulk Density g/cm3   : 0.78
 Type of rice                 : Full grain
 Other edible grain     : Nil/5ml
 Stone/ mud stone      : Nil/100gm
 Yellow grain               : Nil/5ml
 Pesticides                  :Not exceeding the FSSI
standered tolerance     prescribed standard levels

Statistical information:

 Average Length of Rice  :5 – 5.5 mm
 Average Width of Rice   : 2.2–2.6 mm
 Aspect Ratio (L/w)        : 2 – 2.5
 Perimeter (mm)             : 12 –14
 Circularity                       : 0.7 –0.8

Cooked Rice Characterstics
 Average Length of Rice   : 7.8 – 8.2mm
 Average Width of Rice    : 3.5 – 3.7mm
 Moisture content              : 78 – 80%
 Presence of Red Bran      : Yes
 Texture of cooked rice   :Non-sticky and soft

Shelf life : 6 months from manufacture date

Description:
Kerala Matta rice is a unique cereal having high content of nutrients and rich in
fiber. Matta broken rice is semi boiled/ single boiled rice having the outer bran
being slightly removed and is used for making gruel and other rice preparations.

General characteristics:
Matta Broken Rice shall be sweet, hard, Clean, wholesome and free from
weevils, molds, obnoxious smell, coloring matters, admixture of deleterious
substances and all other impurities except to the extent indicate in the schedule

Properties:
 Elegant Appearance
 Delectable tastes
 Characteristics Flavour
 Characteristic color

Storage conditions
Store in cool, dry and insect free place. Protect from direct sunlight.

Physical and Chemical specification
 Moisture                     : Maximum 8%
 Type of Rice              : Broken Grain
 Other edible grain    : Nil/5ml
 Stone/ mud stone     : Nil/100gm
 Yellow grain              : Nil/5ml
 Black grain                : Nil/5ml
 Weevils / worms       : Nil
 Pesticides        :Not exceeding the FSSI
tolerance Prescribed     standard levels.

Statistical information:
 Average Length of Rice  : 2.2 – 2.8 mm
 Average Width of Rice  : 1.5 – 2.2 mm
 Aspect Ratio (L/w)        : 1 – 2
 Circularity                       : 0.7 – 0.9
 Perimeter (mm)             : 6.4 – 7.4

Cooked Rice characterstics
 Average Length                   : 2.5 – 3.5 mm
 Average Width                    : 2.5 – 3.5 mm
 Moisture Content               : 80-82%
 Hunter value (Dried)         : 3.2-4.2
 Presence of Red Bran        : Yes
 Color                                     :Light Rose
 Texture of cooked rice      :Non-sticky and soft

Shelf life : 12 Months from the manufacture date

Description:
White rice is the milled rice with removed its husk,bran,and germ. This alters
the flavor, texture and appearance of the rice and helps prevent spoilage and
extend its storage life. After milling, the rice is polished, resulting the grain with
bright, white, shiny appearance and used mainly for making South Indian dishes
Idly and Dosa.

General characteristics:
Idly Rice shall be sweet, hard, Clean, wholesome and free from weevils, molds,
obnoxious smell, coloring matters, admixture of deleterious substances and all
other impurities except to the extent indicate in the schedule.

Characterstics:
 Round size and elegantAppearance
 Delectable tastes
 Non sticky texture after cooking
 Characteristics aroma
 Characteristic color

Physical and Chemical specification
 Moisture                                              : Maximum 13%
 Type of rice                                         : Full grain
 Other edible grain                               : Nil/5ml
 Stone/ mud stone                                : Nil/100gm
 Broken                                                 : 30 Nos / 5ml
 Weevils / worms                                   : Nil
 Hunter value(color value)                     : 34 – 36
 Pesticides               :Not Exceeding the FSSI
tolerance level         Prescribed standard levels.

Statistical information:
 Average Length of Rice    : 4.6 – 5.4 mm
 Average Width of Rice     : 2.2 – 2.8 mm
 Aspect Ratio (L/w)           : 1.5 – 3
 Perimeter (mm)                : 11.6 – 12.6
 Circularity                          : 0.6 – 0.9

Shelf life :6 months from Manufacture date

Storage conditions
Store in cool, dry and insect free place. Protect from direct sunlight

Description:                                                                                     White rice is the milled rice with removed its husk,bran,and germ. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting the grain with bright, white, shiny appearance and used for making plain rice.

General characteristics:
White Kuruva Rice shall be sweet, hard, Clean, wholesome and free from weevils, molds, obnoxious smell, coloring matters, admixture of deleterious substances and all other impurities except to the extent indicate in the schedule.

Characterstics
 Short size and elegantAppearance
 Delectable tastes
 Non sticky texture after cooking
 Characteristics aroma
 Characteristic color

Physical and Chemical specification
 Moisture                     : Maximum 13%
 Type of rice                : Full grain
 Other edible grain   :Nil/5ml
 Stone/ mud stone    :Nil/100gm
 Yellow grain              :Nil/5ml
 Bulk Density of        : 0.87
 Weevils / worms     : Nil
 Pesticides         : Not exceeding the FSSI
tolerance Prescribed       standard levels

Classification Result:
 Length of Head Rice              : 4.5 – 5.5 mm
 Length of Above Head Rice : 5.5 – 6
 Length of Full Rice                : 3.9 – 4.5 mm
 Length of Broken                   : 0- 3.9mm

Statistical information:

 Average Length of Rice      : 4.5 – 5.2 mm
 Average Width of Rice        : 2.2 – 2.6mm
 Aspect Ratio (L/w)              : 1.5 – 2.5
 Perimeter (mm)                   : 11 – 13
 Circularity                           : 0.7 – 0.9

Cooked Rice
 Average Length              : 6-7 mm
 Average Width                : 3-4 mm
 Colour                             : White
 Texture of cooked Rice  : Non sticky and soft

Shelf life : 6 months from manufacture date