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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 average length of the whole kernel without any broken part shall not less than 7.0 mm - Tht ratio of the average length against the average width of the whole kernel witout any broken part shall     not be less than 3.0 mm - 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 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,   % Max 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 less 5.2 mm 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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