86. Rice as a Food 3
- INDEX -
Quality Evaluation of Rice as a Staple Food
Classification by Type Indicating the Characteristic of Variety
Rough Rice
Brown Rice
Milled Rice
QUALITY EVALUATION
Quality evaluation of rice as a food varies among stages of marketing. It is largely divided into evaluation of rough rice, brown rice, and milled rice. In Japan, farmers have been concerned with rough rice and brown rice, and consumers with milled rice (and sometimes with brown rice). However, under the new Food Law, there is an additional case of trading of milled rice between farmers and consumers. In rice producing countries other than Japan, probably due to the major rice varieties being indica, the rice is mainly marketed in the form of rough rice or milled rice.
Classification by Type Indicating The Characteristic of Variety
The size and shape of rice differ among grain types (long, medium, and short grains), lowland rice and upland rice, glutinous rice(Sticky rice) and non-glutinous rice, etc. At any conditions of rough rice, brown rice, and milled rice, they are first classified preceding to other characteristics. After being classified as such as “long grain, low-land, glutinous, variety xxxx,” the other parameters for rough rice, brown rice, or milled rice as described below will be evaluated for individual varieties. Table 9 shows the size and weight of rough rice, brown rice, and milled rice of respective varieties with different grain types in the U.S.A.