Terms and Definitions
For the purpose of this East African Standard, the following definitions shall apply.
3.1
brown rice
rice (Oryza spp) from which only the outermost layer (the husk) of a grain of rice has been removed
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3.2
broken kernels
pieces of rice that are less than three-quarters of a whole kernel and includes grains of rice in which part of the endosperm is exposed or rice without a germ. If the piece is more than three-quarters of a kernel, it is considered whole.
3.3
chalky kernels
whole or large broken kernels of rice which are one-half or more chalky
3.4
chip
part of kernel which passes through a metal sieve with round perforations 1.4 mm in diameter
3.5
damaged kernels/defective kernels
whole or broken kernels of rice which are distinctly discoloured or damaged by water, insects, heat, or any other means (including parboiled kernels in nonparboiled rice and smutty kernels).
3.6
degermed kernels
the germ has been removed through the mechanical handling process or by insect attack
3.7
foreign matter
all organic and inorganic material other than pearl millet, broken kernels, other grains and filth.
3.8
glutinous brown rice for processing
glutinous brown rice for processing shall be special varieties of rice (Oryza sativa L. glutinosa) which contain more than 50 percent chalky kernels. Grade 1 shall contain not more than 1.0 percent of nonchalky kernels, Grade 2 not more than 2.0 percent of nonchalky kernels, Grade 3 not more than 4.0 percent of nonchalky kernels and Grade 4 not more than 6.0 percent of nonchalky kernels.
3.9
head rice
whole kernel or part of the kernel with a length greater than or equal to 75 % of the average length of the test sample kernels (see Figure 1)
Figure 1 — Size of kernels, broken kernels and chips
Figure 1 — Size of kernels, broken kernels and chips
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3.10
immature kernel/malformed kernel
head rice or broken kernel which is unripe and/or badly developed
3.11
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.
3.12
inseparable seeds
seeds not removed by the cleaning process, usually large seeds
3.13
milling yield
an estimate of the quantity of whole kernels and total milled rice (whole and broken kernels combined) that is produced in the milling of brown rice for processing to a well-milled degree
3.14
natural stain
any stain on kernels caused by contact with natural substances such as bunt spores, soil or weeds
3.15
paddy kernels
whole or broken unhulled and whole or broken hulled kernels of rice having a portion or portions of the hull remaining which cover one-half (1/2) or more of the whole or broken kernel
3.16
parboiled brown rice
rice in which the starch has been gelatinized by soaking, steaming, and drying.
3.17
partly gelatinized kernel
head rice or kernel of parboiled rice which is not fully gelatinized and shows a distinct white opaque area