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Thai Jasmine (Hom Mali) Long Grain White Rice Thai Jasmine Rice also called "Hom Mali" or "Fragrant Rice", is recognized world wide as Thailand's Specialty Rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. General qualification is that the rice is specially soft and fragrant when cooked. Thai Jasmine rice is categories according to their quality: EXPORT GRADE  : The Jasmine rice that mixed with 8% or less other breeds of rice compared by the total weight and Jusmine must be 92% pure call for a common standard for Export or Domestic use. The Mark of Excellence in Quality Thai Horn Mali Rice has gained in popularity not just through word of mouth, but also through vigorous government sponsored promotion. Today, the Department of Foreign Trade under the Ministry of Commerce of the Royal Thai Government is taking further steps to ensure that Thai Hom Mali Rice retains its international prestige as the best rice in the world. Thai Hom Pathumthani Riece Hom Pathum Thani Rice was developed from Kao Dok Mali 105 fragrant rice, better known as Hom Mali Rice or Jasmine, The new strain of Thai fragrant rice is developed by Pathumthani Rice Institute in Thailand. Its outlook and texture is similar to Thai Jasmine Rice, together with the authentic natural fragrant. The new high-grade rice strain is said to be less fragrant but just as tasty as Jasmine rice. This Thai rice is similar to Basmati Rice but less expensive. STANDARDS Thai Pathumthani Fragrant Rice shall be classified into 2 categories according to its purity: (1) Prime Quality - contains no less than 90 percent Thai Pathumthani Fragrant Rice (2) Superb Quality - contains no less than 80 percent Thai Pathumthani Fragrant Rice All types, categories and kinds of Thai Pathumthani Fragrant Rice shall confonn to the following standards: (1) moisture content not exceeding 14.0 percent; (2) having the general characteristics of a long grain rice with the kernel sizes as follows: -the average length of the whole kernel without any broken part shall not be less than 7.0 mm.; - the ratio of the average length to the average width of the whole kernel without any broken part shaii not be less than 3.2:1; (3) having the chemical properties as follows: -amylose content shall not be less than 16.0% and shall not exceed 20.0% at the moisture content of 14.0%; - alkali spreading value of white rice kernels at level 6-7.   The standards for Thai Pathumthani Fragrant Rice shall be prescribed for the types and kinds of white rice under clause 4 as follows: (1) White rice 100% must have grain composition and milling degree as follows: Grain composition comprising of:  -whole kernels by not less than 60.0 percent; - brokens with length from 5.0 parts but not reaching 8.0 parts - of the brokens, no more than 4.5 percent may have length of less than 5 parts and no more than 0.5 percent may not pass through the No.7 sieve, and may not contain more than 0.1 percent Small brokens Cl; - the remainder being Head rice with length trom 8.0 parts onward. Rice and other matters that may be present: -yellow kernels not exceeding 0.2% - chalky kernels not exceeding 6.0%; - damaged kernels not exceeding 0.25% - white glutinous rice not exceeding 1.5%; - paddy not exceeding 7 grains per 1 kg. of rice. - underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 0.2.%.   Milling deegree:Extra well milled.   The mixed PathumthaniFragrant Rice, with more than 20 percent other types of rice shall not be regarded as Pathumthani Fragrant Rice in accordancewiththis standard In the case where standardized Thai Pathumthani Fragrant Rice is exported, the sack or in any other container, whether large of small, must be clearly marked in English letters; "THAI PATHUMTHANI FRAGRANT RICE" as well as stating in English its type, kind. and quality on the container. The small container in particular must have letters that are large enough so that the statement is clearly visible. Thai Long Grain White Rice (TWR): Specification Standard 1997  Rice Types / Broken  Standard / Analysis         5%              10%            15%              25%           35%             45% LONG GRAIN CLASS 1 >7.0mm Not less than, % 20.0 10.0 5.0 ** ** ** SHORT GRAIN < 6.2mm, % Maximum 10.0 15.0 30.0 50.0 50.0 50.0 WHOLE KERNELS Not less than, % 60.0 55.0 55.0 40.0 32.0 28.0 Broken & Small, Broken C1,   % Maximum 7.0 12.0 17.0 28.0 40.0 50.0 Red and/or Under- milled Kernels, Not exceeding, % 2.0 2.0 5.0 7.0 7.0 7.0 Yellow Kernels, Not exceeding , % 0.5 1.0 1.0 1.0 1.0 1.0 Chalky Kernels, Not exceeding , % 6.0 7.0 7.0 8.0 10.0 10.0 Damage Kernels, Not exceeding , % 0.25 0.5 1.0 2.0 2.0 2.0 White Glutinous Rice, Not exceeding , % 1.5 1.5 2.0 2.0 2.0 2.0 Undeveloped, Immature,other seed and Foreign Matter singly or combined Not exceeding , % 0.3 0.4 0.4 2.0 2.0 2.0 Paddy (Grain per 1 kg of rice) or % Maximum 10.0 15.0 15.0 20.0 20.0 20.0 Moisture,% Maximum 14.0 14.0 14.0 14.0 14.0 14.0 Milling Degree * B B C D D D * Milling Degree: A=Extra Well Milled  B=Well Milled C=Reasonably Well Milled                                                   D=Ordinarily Milled ** Long grain class 1, class 2 and class 3 either singly or combined. White Rice 100 % Grade A - Long grain class 1 not less than 70.0%, the rest shall be Long grain class 2 - Of all these there may be Long grain class 3 not exceeding 5.0% - Whole kernels not less than 60.0% - Size of Broken having the length less 5.2 mm not exceeding 4.0% - Size of Head rice >=8.0mm - Chalky kernels not exceeding 3.0% - White glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Extra well milled White Rice 100 % Grade B - Long grain class1 not less than 40%, the rest shall be Long grain class2 / class 3 - Of all these there may be Short grain not exceeding 5.0 % - Whole kernels not less than 60.0 % - Size of Broken having the length less 5.2 mm not exceeding 4.5%. Of this may be broken having the length not reaching 5.0 parts and not pass through sieve No.7 not exceeding 0.5%, and Small white broken C1 not exceeding 0.1% - Size of Head rice >=8.0mm - Yellow kernels not exceeding 0.2 % - Chalky kernels not exceeding 6.0 % - Damaged kernels not exceeding 0.25 % - White glutinous rice not exceeding 1.5 % - Paddy not exceeding 7 grains per 1 kg of rice - Undeveloped  kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.2 % - Extra well milled White Rice 100 % Grade C - Long grain class1 not less than 30 %, the rest shall be long grain class 2 / class 3 - Short grain not exceeding 5.0 % - Whole kernels not less than 60.0 % - Broken having the length >=5.0 / <8.0 parts not exceeding 5.0 %. Of this  may be broken having the length not reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5 %, and Small white broken C1 not exceeding 0.1 % - Size of Head rice having the length as from 8.0 parts onward - Yellow kernels not exceeding 0.2 % - Chalky kernels not exceeding 6.0 % - Damaged kernels not exceeding 0.25% - White glutinous rice not exceeding 1.5 % - Paddy not exceeding 7 grains per 1 kg of rice - Undeveloped kernels, Immature kernels, other seeds and foreign matter either singly or combined not exceeding 0.2 % - Milling degree as Extra well milled Thai Parboiled Rice  (TPBR)     100% Sorted       5 % Sorted          1 0 % Sorted           15 %            25 % Long Grain Class 1 & Class 2 * Not less than, % 60.0 45.0 30.0 25.0 20.0 Short Grain, % Maximum 10.0 20.0 20.0 30.0 30.0 Whole kernels, % Minimum 80.0 80.0 75.0 70.0 60.0 Size of Broken, parts 4.0 7.0 12.0 18.0 28.0 Size of Head rice, parts 8.0 7.5 7.0 6.5 5.0 Red / Undermilled Kernels, Not exceeding, % 0.5 1.0 2.0 5.0 7.0 Yellow Kernels, % Maximum 0.25 0.5 0.75 2.0 3.0 Black Kernels, % Maximum 0.1 0.15 0.2 0.5 0.75 Party black/Peck kernel, % Max Party black kernels, % Max 1.5 0.5 2.0 0.75 2.5 1.0 4.0 2.5 4.5 3.0 Damaged kernels, % Maximum 1.0 1.0 1.5 1.5 1.5 Glutinous rice, % Maximum 1.5 1.5 1.5 2.5 2.5 Paddy, grain per 1 kg , Max 3 5 5 10 10 Undeveloped, Immature, kernels, Other seeds and Foreign matter,singly or  combined, % Maximum 0.2 0.2 0.4 0.7 1.0 Milling degree ** A B B B D Parboiled Broken Rice A1 Parboiled broken rice A1 is obtained from the milling of Parboiled rice of various grades and shall have Grain composition as follows: Grain Composition, composition of: Brokens having the length not reaching 6.0 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.0 parts onward and Whole kernels combined not exceeding 10.0%, and Small parboiled brokens C1 not exceeding 6.0% Matter that may be present: Other seeds and Foreign matter not exceeding 1.0% *   The rest shall be long grain class 3 ** A=Extra well milled  B=Well milled  C=Reasonably well milled  D=Ordinary milled Rice Defects : The In-line Sorting of Rice Milling Process for finenest quality Black Specs Bran Sticks Chalky Discoloured Immature Red Foreign Matter Yellow    QUALITY APPROVED BY:   Department of Agriculture, Ministry of Agriculture and Co-Operative   The Rice Inspection Committee of Board of Trade of Thailand   International Inspector with full quality and quantity certificates   In-House Qurality Assurance from the rice expert staff    Rice Data Rice Types Rice Standard Rice is Nice Rice Certificate Rice Mills                             Rice Nutrition Rice Packing Sizes Rice Definitions & Standards                             Thailand Staple Grain  Rice Growing Plant                             Fumigation/Phytosanitary   HOME Copyright 1999-2001 by WWW.PECHSIAM.COM

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