Purple Rice
This rice variety is said to be the result of a combination of Indonesian charcoal sticky rice, Philippine balatiw rice, and Thai jasmine sticky rice. In some places like Manipur or Bangladesh they are used to make desserts and traditional cakes.
| Broken (Max): | 5.0% |
| Moisture (Max): | 13.5% |
| Impurities(Max): | 0.1% |
| Damaged (Max): | 0.5% |
| Yellow kernel (Max): | 0.5% |
| Chalky kernel (Max): | 2.0% |
| Red kernel (Max): | 0.3% |
| Average grain length (Min): | 7mm |
| Paddy kernel (Max): | 04 Seeds/50kg |
| Milling degree: | Well milled, double polished, color separated |
| Food additives: Do not use bleach, flavorings. | Pesticide residues: Do not contain residues of banned pesticides, do not exceed the maximum allowable pesticide residues in food. |
| Heavy metal: Cadmium. | Mycotoxins: Flatoxin B1. |
Brown Rice
ST 21
Broken (Max): 5.0% Moisture (Max): 14% Impurities(Max): 0.1% Damaged (Max): 0.5% Yellow kernel (Max): 0.5% Chalky kernel (Max): 2.0% Red kernel (Max): 0.3% Average grain length (Min): 6.2mm Paddy kernel (Max): 04 Seeds/50kg Milling degree: Well milled, double polished, color separated
Weedy Rice
Broken (Max): 5.0% Moisture (Max): 13.5% Impurities(Max): 0.1% Damaged (Max): 0.5% Yellow kernel (Max): 0.5% Chalky kernel (Max): 2.0% Red kernel (Max): 0.3% Average grain length (Min): 7mm Paddy kernel (Max): 04 Seeds/50kg Milling degree: Well milled, double polished, color separated Food additives: Do not use bleach, flavorings. Pesticide residues: Do not contain residues of banned pesticides, […]