Expansion on this work can target identification of rice
based on more specific guideline requirements for certain rice
varieties, such as Basmati. Also the use of surface texture and
intensity features is applicable to the identification of white
area in milled rice, known as a factor in grain chalkiness. It is
clear, given the serious role of organisations such as the IRRI,
that effective feature identification for the characterisation of
rice grains could play a vital role for the food industry in the
future.