research report on connectivity of apec grain standards docs/2918...gluten wheat and gb/t 17893-1999...
TRANSCRIPT
Research Report on Connectivity of
APEC Grain Standards
APEC Project: PPFS 01 2016A
Produced by
Standards and Quality Center of the State Administration of Grain
No.11 Baiwanzhuang Str. Xicheng District,
Beijing, 100037
P. R. China
For
Asia-Pacific Economic Cooperation Secretariat
35 Heng Mui Keng Terrace
Singapore 119616
Tel: (65) 68919 600
Fax: (65) 68919 690
Email: [email protected]
Website: www.apec.org
Content
Background ................................................................................................................................ 1
Part I Research Report of Wheat Standards ............................................................................... 2
1 Scope of Application of Standards and Product Classification .................................... 2
2 Grades and Gradingparameters .................................................................................... 7
3 Comparative Analysis of Quality Factors .................................................................. 10
3.1 Comparison of Quality Requirements ................................................................ 11
3.2 Comparative Analysis of Main Test Methods .................................................... 15
4 Conclusions and Suggestions ..................................................................................... 17
Appendix 1: Standard Inspection Procedure for Australian Wheat ................................. 18
Appendix 2: Standard Inspection Procedure for Canadian Wheat ................................... 20
Appendix 3: Standard Inspection Procedure for American Wheat .................................. 23
Appendix 4: ISO standard flow chart for Wheat Cleaning .............................................. 24
Part II Research Report of Paddy, Husked Rice and RiceStandard ......................................... 25
1 Paddy Standards ......................................................................................................... 25
1.1 Scope of Application of Standards and Product Classification .......................... 25
1.2 Grading and Mass Parameters Determining the Grade ...................................... 27
1.3. Comparative Analysis of Quality Factors ......................................................... 27
2 Standards for Husked Rice (Brown Rice) .................................................................. 47
2.1 Scope of Application of Standards and Product Classification .......................... 47
2.2 Grading and Mass Parameters Determining the Grade ...................................... 48
2.3 Comparative Analysis of Quality Factors .......................................................... 49
3 Standards for Milled Rice (White Rice) ..................................................................... 60
3.1 Scope of Application of Standards and Product Classification .......................... 60
3.2 Mass Parameters for Grading ............................................................................. 62
3.3 Contrastive Analysis of Quality Factors ............................................................. 65
4 Conclusions and Suggestions ..................................................................................... 80
Part III Research Report on Corn Standards ............................................................................ 82
1 Scope of Application of Standards and Product Classification .................................. 82
1.1 Scope of Applicationof Standards ...................................................................... 82
1.2 Product Classification ........................................................................................ 83
2 Grading and Graing Parameters ................................................................................. 86
3 Contrastive Analysis of Quality Factors ..................................................................... 87
3.1 Differences among Factors of Test Weight, Odour and Color of Corn .............. 87
3.2 Differences of Defective Kernel (Damaged Kernels) ........................................ 89
3.3 Differences of Foreign Matter (Broken Kernel and Foreign Material) .............. 91
3.4 Differences in Moisture ...................................................................................... 95
3.5 Differences in Limit on Toxin ............................................................................ 96
4 Differences in Limit on Forein Seeds and Fungus Contaminants .............................. 96
5 Differences in Methods of Measurement ................................................................... 97
6 Conclusions and Suggestions ................................................................................... 100
Part IV Research Report on Soybeans Standards ................................................................... 102
1 Scope of Application of Standards and Product Classification ................................ 102
1.1 Scope of Standards ........................................................................................... 102
1.2 Classification .................................................................................................... 102
2 Grading Parameters .................................................................................................. 103
3 Contrastive Analysis of Quality Indicators .............................................................. 108
3.1 Limits of Damaged Kernels and Heat-damaged Kernels ................................. 108
3.2 Limit of Broken Kernels .................................................................................. 113
3.3 Comparison of Foreign Material Limit ............................................................ 113
3.4 Moisture Limit .................................................................................................. 114
3.5 Limit of Kernels of Other Colors ..................................................................... 114
3.6 Content of Protein and Crude Fat ..................................................................... 117
3.7 Test Weight ....................................................................................................... 118
4 Conclusions and Suggestions ................................................................................... 118
Part V Recommendations ....................................................................................................... 120
References of Grain Standards from APEC Economies and International Organizations ..... 122
1
Background
To implement the “Action Plan to Enhance Connectivity of APEC Food Standards and Safety
Assurance”endorsedin the 22nd APEC Economic Leaders’ Declaration, promote connectivity of
grain standards within APEC region, facilitate grain trade in Asian-Pacific region and enhance
grain security level in Asian-Pacific region, this research report collectsgrain standards of 10
economies, including Australia, Canada, People’s Republic of China, Japan, Republic of Korea,
the Philippines, Russia, Chinese Taipei, Thailand and the United States, as well as international
grain standards and standards of other soybean major trading nations (Brazil and Argentina)and
makescomprehensive analysis to scope of application and specific quality requirements of
these standards. Research method of this report is making objective comparative analysis to the
contents of relevant standards and finding out similarities and differences among these
standards.This report does not conduct detailed analysis and comparison to factors involving
food safety, such as heavy metals, pesticide residues and mycotoxins.
This report contains 5 parts, with the first part being research report on wheat standards, the
second part being research report on paddy, husked rice and ricestandards, the third part being
research report on corn standards, the fourth part being research report on soybean standards,
and the fifth part being conclusions and recommendations.
2
Part I Research Report of Wheat Standards
This research report involves wheat standards of Australia, Canada, the People’s Republic of
China, Japan, Russia, Republic ofKorea, Chinese Taipei, the United States and other economies,
and of International Organization for Standardization (ISO) and Codex Alimentarius
Commission (CAC), and also analyzes the differences of qualitative and technical factors, test
methods and requirements of important factors in standards for wheat.
1 Scope of Application of Standards and Product Classification
In Wheat Trading Standards revised in 2015/2016 by GTA (Grain Trade Australia), definitions
of test parameters, wheat variety classification, quality standards, test methods and procedures
are prescribed in detail. According to quality and purpose of wheat, Australia wheat is classified
as: AGP (Various Varieties except FEED, General Purpose Grade), ANW (Australian Standard
White Noodle Varieties), APH (Australian Prime Hard Varieties), APW (Australian Premium
White Varieties), APWN (Australian Premium White Noodle Varieties), ASW (Australian
Standard White Varieties), ASWS (Australian Standard White Soft Varieties), DR (Australian
Durum Varieties), H (Australian Hard Varieties), HPS (Australian Hard Varieties, High
Screenings, High Protein Grade), SFE and SFT (Australian Soft Varieties), FED (Various
Varieties, Feed Grade), SGP (Australian Soft General Purpose Varieties).
In Official Grain Grading Guide-Wheat revised in August 2015 of Canada, classes and grades
and corresponding varieties, determination of dockage, definition of grading and its factors are
described. With respect to classification, according to the differences of botanical and biometric
characteristics, growth areas and purposes, Canadian wheat can be classified into 20 classes
(mainly about varieties of the west and the east), for example, Canada Eastern Red Spring
(CERS).
According to the differences of gluten strength and scope, there are 3 Chinese national
standards for wheat. GB 1351-2008 Wheat, GB/T 17892-1999 High Quality Wheat--Strong
Gluten Wheat and GB/T 17893-1999 High Quality Wheat--Weak Gluten Wheat. GB1351-2008
is a mandatory national standard, which prescribes requirements for grading in acquisition,
storage, transport, processing and marketing and other links. According to kernel hardness and
colour of the seed coat, Chinese wheat can be classified as five classes: hard white wheat, soft
white wheat, hard red wheat, soft red wheat and mixed wheat.
In Japanese standards, general-purpose wheat, strong-gluten wheat and seed wheat are
Part I Wheat Standards
3
prescribed.
Russian national standard 52554-2006Wheat Specificiation is applicable to acquisition, storage
and supply of national commercial wheat. There are two types of wheat:Durum wheat (Triticum
durum)-contains 27% extractable, wet gluten, about 3% higher than in common wheat; it is
designed for pasta production. Common wheat (Triticum aestivum): about 95% of the wheat
produced is common wheat;-is designed for food flour production (baking). There are five
grades of wheat:red spring, hard spring, spring belozernoe, red winter, and winter belozenoe.
Standard 2427-1996 Wheat of Chinese Taipei is applicable to common edible wheat and durum
wheat.
According to colour, grain shape and varietal characteristics, American wheat is divided into 8
classes, including Durum wheat, Hard Red Spring wheat, Hard Red Winter wheat, Soft Red
Winter wheat, Hard White wheat, Soft White wheat, Unclassed wheat and Mixed wheat,
wherein Durum wheat (hard wheat), Hard Red Spring wheat and Soft White wheat are divided
into 3 subclasses respectively. Besides, the following wheat is listed as contrasting classes,
including 1) Durum wheat, Soft White wheat and Unclassed wheat in Hard Red Spring wheat
and Hard Red Winter wheat; 2) Hard Red Spring wheat, Hard Red Winter wheat, Hard White
wheat, Soft Red Winter wheat, Soft White wheat and Unclassed wheat in Durum wheat; 3)
Durum wheat and Unclassed wheat in Soft Red Winter wheat; 4) Durum wheat, Soft Red
Winter wheat and Unclassed wheat in Hard White wheat and Soft White wheat.
ISO standard for wheat is ISO 7970: 2011 (E) Wheat (Triticumaestivum L.) — Specification,
which is applicable to wheat used for food in international trade.
Codex standard for wheat is CODEX STAN199-1995 Codex Standard for Wheat and Durum
Wheat, which is applicable to wheat for human consumption and durum wheat, and is not
applicable to club wheat (Triticum compactum Host.), red durum wheat, durum wheat semolina
or products derived from wheat.
The specific scope and classification of standards for wheat in each economy and international
organization are shown in Table 1.
Part I Wheat Standards
4
Table 1 Scope and Classification Standards for Wheat in Each Economy and International Organization
Economy/International
Organization Standard Scope Classification
Classification factor
Australia GTA Wheat Trading Standards
Applicable to buying and trading Australian wheat, including grains of the species Triticum aestivum (bread wheat), Triticum tauschii (soft wheat) and Triticum durum (durum).
AGP (Various Varieties except FEED, General Purpose Grade), ANW (Australian Standard White Noodle Varieties), APH (Australian Prime Hard Varieties), APW (Australian Premium White Varieties), APWN (Australian Premium White Noodle Varieties), ASW (Australian Standard White Varieties), ASWS (Australian Standard White Soft Varieties), DR (Australian Durum Varieties), H (Australian Hard Varieties), HPS (Australian Hard Varieties, High Screenings, High Protein Grade), SFE and SFT (Australian Soft Varieties), FED (Various Varieties, Feed Grade), SGP (Australian Soft General Purpose Varieties).
Quality characteristic and purpose of wheat
Canada CGC Official Grain Grading Guide -Wheat
None
CWRS (Canada Western Red Spring ), CWHWS (Canada Western Hard White Spring ), CWAD (Canada Western Amber Durum ), CWRW (Canada Western Red Winter),CWSWS(Canada Western Soft White Spring),CWES (Canada Western Extra Strong), CPSW (Canada Prairie Spring White), CPSR (Canada Prairie Spring Red), CW Feed (Canada Western Feed), CWSP (Canada Western Special Purpose), Canada Northern Hard Red (CNHR),CER (Canada Eastern Red), CERS( Canada Eastern Red Spring), CEHRW(Canada Eastern Hard Red Winter), CESRW(Canada Eastern Soft Red Winter ), CEAD (Canada Eastern Amber Durum ), CEHWW (Canada
Botanical and biometric characteristics, growth areas and purposes of wheat
Part I Wheat Standards
5
Economy/International
Organization Standard Scope Classification
Classification factor
Eastern Hard White Winter), CEWW (Canada Eastern White Winter ), CESWS (Canada Eastern Soft White Winter), CEHWS (Canada Eastern Hard White Spring) and CE Feed (Canada Eastern Feed).
China
GB 1351-2008 Wheat,GB/T 17892(3)-1999 Strong (weak)-gluten wheat, GB/T 17320-2013 Quality classifications of wheat varieties
Applicable to commercial wheat for acquisition, storage, transport, processing and marketing and is not applicable to special varieties of wheat not prescribed in the classification of the standard.
Hard white wheat, soft white wheat, hard red wheat, soft red wheat and mixed wheat
Seed coat colour and hardness index
Japan
1.General-Purpose wheat
2.Strong-gluten wheat
3.Seed wheat
1. Specifications of general-purpose wheat are applicable to wheat (excluding seed wheat) except for specific varieties. 2. Specifications of strong-gluten wheat are applicable to specific varieties of wheat (excluding seed wheat). 3. In specifications of seed wheat, the scope is as follows: according to Item 1, Article 3 of Main Crops Seed Law, Wheat produced in designated seed production nursery; according to Item 2, Article 7, wheat produced from basic seed nursery or original seed nursery.
General-purpose wheat, Strong-gluten wheat, seed wheat
Purpose of wheat
Korea Grain Inspection Standards
None None None
Russia Russian standard 52554-2006 Wheat. Specificiation
Applicable for soft and hard wheat, that is used for food and technical purposes.
Red spring, hard spring, spring belozernoe, red winter, winter belozernoe.
flavour, colour, protein, gluten, moisture, glasiness, contaminat
Part I Wheat Standards
6
Economy/International
Organization Standard Scope Classification
Classification factor
ion
Chinese Taipei CNS 2427-1996 Wheat
Applicable to common wheat for human consumption (Triticumaestivum L.,T. compacturn Host.) and durum wheat (T.durumDesf.)
Hard red spring wheat, club white wheat and other wheat
colour of seed coat, grain shape and varietal characteristics
The United States United StatesStandardsfor Wheat
Grain that, before the removal of dockage, consists of 50 percent or more common wheat (Triticum aestivum L.), club wheat (T. compactum Host.), and durum wheat (T. durumDesf.) and not more than 10 percent of other grains for which standards have beenestablished under the United States Grain Standards Act and that, after the removal of thedockage, contains 50 percent or more of whole kernels of one or more of these wheats.
Durum wheat, Hard Red Spring wheat, Hard Red Winter wheat, Soft Red Winter wheat, Hard White wheat, Soft White wheat, Unclassed wheat and Mixed wheat. And Durum wheat (hard wheat), Hard Red Spring wheat and Soft White Wheat contain 3 subclasses respectively.
colour of seed coat, grain shape and varietal characteristics
ISO
ISO 7970-2011 Wheat (Triticumaestivum L.) — Specification
Applicable to wheat (Triticum aestivum L.) for human consumption and forinternational trade
None None
CAC
CODEX STAN 199-1995 Codex Standard for Wheat and Durum Wheat
Applicable to wheat (Triticum aestivum L)and durum wheat (
Triticum durum Desf.) for human consumption, and is not applicable to club wheat (Triticum compactum Host.), red durum wheat, durum wheat semolina or products derived from wheat
None None
Part I Wheat Standards
7
2 Grades and Gradingparameters
In Australian wheat, quality inspection and grading within class are conducted based on
30factors with every factor described in detail. For example, there are 7 types of foreign seed
particularly speicified in the standard. The limit of some parameters is very strict, the
specification is Nil for the follows: sprouted grains(unless a Falling Number test is conducted),
all smuts except loose smut, over-dried damaged grains, type 2 foreign seed, pickling
compounds, chemicals not approved for wheat, stored grain insects & pea weevil-live, and
objectionable material.
The foundation of grading of Canadian Wheat is to reflect the final purpose of the wheat and the
factor system is timely revised according to research results of the Grain Research
Laboratory.Canadian wheat is divided into wheat meeting primary grading standards and wheat
meeting export grading standards. More than 50 grading factors are used for grading different
classes of Canadian wheat.Different grading factors specified for different classes. For
example, severe midge damage is determined for CWAD only. Hard vitreous kernels (HVK)
are a grade determination for the amber durum wheat class in Canada and the red spring
wheat class in western Canada. Generally, the limit value of Grade 1 and Grade 2 is much
stricter than the rest of grades and feed wheat. There are less grading factors for export grading
standards. Wheat on export is graded using standard samplesto reflect the degree of soundness
as described in the official grain grading guide and export specifications. Where there are no
export specifications, the primary specifications are used. Before export, perform removal of
dockage preliminarily.Not commercially clean shipmentis permitted only with the permission
of the CGC. The grading factors include broken grain through No.5 buckwheat sieve, foreign
materials (including small seeds, attrition, roughage, large seeds, wild oats, stones, mineral
matter, ergot kernels and others, 14 in total), test weight, wheats of other classes, sprouted
kernels, heated kernels and shrunken kernels.Export grading standards are stricter than
primary grading standards.
Chinese wheat is dividedinto 6 grades according to test weightand defected kernals. In high
quality wheat, strong gluten wheat is divided into 2 grades according to crude protein content
and gluten strength.
In Japanese standards for wheat, general-purpose wheat and strong gluten wheat are divided
Part I Wheat Standards
8
into 2 grades based on test weight, whole grain rate, damaged kernel, spotted kernel, other
cereal kernels and foreign matters as well as standard kernels; if the fineness of the wheat
cannot meet specifications of Grade 1 and Grade 2 or there is unpleasant odour, and the mixing
amount of other cereal kernels and other matters is less than 50%, then this kind of wheat is
offgrade; the specification of wheat of Grade 1 and Grade 2 in general-purpose wheat and
strong gluten wheat is that the proportion of sprouted kernel, fusarium damaged kernel, sooty
mould damaged kernel should not exceed 2.0%, 0.0% and 5.0% respectively. In Grade1 and
Grade 2 of general-purpose wheat, the proportion of mixing amount of strong gluten wheat
should be no greater than 10%. Seed wheat shall not be mixed with kernels of other varieties,
other cereal grains and smut kernels. Meanwhile, it’s worth noting that strong gluten wheat is
only applicable to specific varieties.
In agricultural products inspection standards of Korea, wheat is classified as Grade 1, Grade 2
and offgrade in accordance with character, whole grain rate, damaged kernels, other cereal
kernels and foreign matters. Every grade has its own standard kernel with respect to character,
and has corresponding specifications about the percentage of the whole grain.
In Russian, Grades of soft and hard wheat are divided into sublcalsses (2-5) according flavour,
colour, protein, gluten, moisture, glasiness, and contamination. During the transportation,
storage and placing the following state of wheat is taken into consideration:
Table2 Wheat Grades in Russia
State of wheat Rate for wheat, %
Spring Winter
Moisture
Dry No more 14.0 No more 14.0
Middle dry 14.1-15.5 14.1-15.5
Wet 15.6-17.0 15.6-17.0
Crude 17.1 and more 17.1 and more
Weed admixture
Clean No more 1.0 No more 1.0
Middle clean 1.1-3.0 1.1-3.0
Weed 3.1 and more 3.1 and more
Grain admixture
Clean No more 1.0 No more 2.0
Middle clean 1.1-5.0 2.1-7.0
Weed 5.1 and more 7.1 and more
Part I Wheat Standards
9
Chinese Taipei standard for wheat is 2427-1996 Wheat, whose grading standards are similar to
that of the United States, i.e. wheat is classified as 5 grades according to test weight, damaged
kernel, heat damaged kernel, foreign material, other cereal kernel and injured kernel.
Wheat of the United States are divided into Grade 1-5 based on test weight, damaged kernel
(heat damaged kernels or others), foreign material, shrunken kernel, broken kernel and other
factors. U.S. Sample grade refers to wheat which does not meet requirements for Grades 1, 2, 3,
4 or 5, or has musty, sour or commercially objectionable foreign odor (except smut or garlic
odor), or is heating or of distinctly low quality. Special grades are provided to emphasize
special qualities or conditions affecting the value of the wheat and are added to and made a part
of the grade designation.
Grading is not specified in ISO standard for wheat and CAC standard for wheat. They only
specified the up or lower limit for wheat intended for human consumption and/or international
trade.
Gradesand grading factors of wheat in each economy and each international organization are
shown in Table 3.
Table 3Gradesand grading factors of Wheat in Each Economy and International Organization
Economy/International
organization Grades gradingfactors
Australia Depending on different classes
Quality parameters: variety, protein content, moisture, test weight, unmillable material above the screen, screenings, falling number;
Defective grains : sprouted grains, stained grains, pink stained grains, white grain disorder/head scab/flaked grains, field fungi, dry green or sappy;
Foreign seeds:Types1, Type 2, Type 3a, Type 3b, Type 3c, Type 4, Type 5, Type 6, Type 7a, Type 7b, small foreign seeds;
Other contaminants: pickling compounds, chemicals not approved for wheat, ryegrass ergot, cereal ergot, stored grain insects and pea weevil – live, insects – large, dead or alive, insects – small, dead or alive earcockle, snails, loose smut, sand, earth, stones, objectionable material and other foreign material
Canada
Grades 1-2, Grades 1-3 or Grades 1-5 depending on different classes
Quality factors: test weight, variety, hard vitreous kernels, protein content, degree of soundness.
Other factors: Artificial stain, binburnt kernels, blackpoint, common bunt, darkened kernels, dark immature kernels, degermed kernels, ergot, excreta, fireburnt, fusarium damage, grasshopper, armyworm damage, grass green kernels, hard vitreous kernels, heated, matter other than cereal grains, mouldy, natural stain, odour, other cereal grains,
Part I Wheat Standards
10
Economy/International
organization Grades gradingfactors
penetrated smudge, pink kernels, rotted, sawfly, midge damage, sclerotinia, severe midge damage, severely mildewed, severely sprouted, shrunken and broken, smudge, soft earth pellets, sprouted kernels, stones, superficial discolouration, total damage, wheats of other classes or varieties.
China Grades 1-5 and Off Grade, Grades 1-2 in high quality wheat
Test weight;
high quality wheat: crude protein content
Japan Grades 1-2 and off grade
Test weight, whole grain rate, damaged kernel, spotted kernel, other cereal kernels and other matters as well as standard kernels. In strong gluten wheat, vitreousness rate and other cereal grains are also included
Korea Grades 1-2 and off grade
Character, whole grain rate, damaged kernels, other cereal kernels and foreign matters
Russia
Soft wheat is classified as Special Grade and Grades 1-5; hard wheat is classified as Grades 1-5
Protein, flavour, nature
Chinese Taipei
Grades 1-5 Test weight, damaged kernels, foreign material, shrunken and broken kernels, wheat of other classes
The United States
Grades 1-5, Sample Grade and Special Grade
Test weight, damaged kernel (heat damaged kernels or others), foreign material, shrunken and broken kernels, wheat of other classes (contrasting classes), stones, other material (animal filth, castor beans, cotalaria, glass, stone, unknown impurity) andinsect-damaged kernels.
Sample Grade: does not meet requirements of U.S.Grades 1-5, or has a musty, sour or commercially objectionable foreign odor (except smut or garlic odor), or is heating or distinctly low quality.
Special Grade: ergoty, garlicky, lihght smutty, treated.
ISO Not specified
moisture, test weight, α-Amylase activity (falling number)
Impurities: damaged wheat grains (broken grains, wheat of decreased value, grains attacked by pests, defective grains, sprouted grains), other cereals, extraneous matter (inorganic extraneous matter, organic extraneous matter), harmful and/or toxic matter,
CAC Not specified
Test weight, moisture, ergot, extraneous matter (toxic or notoxic seeds, filth, other organic extraneous matter, inorganic extraneous matter), shrunken and broken kernels, edible grains other than wheat and durum wheat, damaged kernels, insect bored kernels
3 Comparative Analysis of Quality Factors
In different economies, the systems and focuses of standards for wheat, areas involved and
depth are all different. They have their own characteristics in grading and classification
methods, types of factors and limit values.
Part I Wheat Standards
11
3.1 Comparison of Quality Requirements
3.1.1 Test weight
Test weight refers to quality of grains in a certain volume and is used for measuring maturity
and fullness of grain. Units of each economy are different. The United States generally uses
lb/bushel; Canada and Australia use kg/hl; China and Russia use g/L.
Conversion methods of different units are 1g/L=10 kg/hland, 1lb/bushel=0.07769 g/L. Test
weight is one of the grading factors in China, Chinese Taipei and the United States are similar.
Numerically, China, Japan and export grade of Canada are slightly higher than other
economies, but the sample conditions (clean or not) and test apparatuses are different.
Table 4Test weightRequirements of Wheat in Each Economy and International Organization
Test weight 1 2 3 4 5 Off grade
Australia (kg/hl)
Depending on different classes. Most are 76kg/hl, with a few exceptions.
APH1 and APH2 ≥76kg/hl; DR1 and DR2≥76kg/hl, DR3≥71kg/hl
Canada(kg/hl) Primary grade(CWRS) 75 72 69 65
Different among classes Export grade higher than primary grade Export grade(CWRS) 79 77.5 76.5 73
China(g/L) 790 770 750 730 710 <710
Japan (g/L) General-purpose wheat 780 730
Strong-gluten wheat 760 730
Korea N/A
Chinese Taipei (g/L)
Hard Red Spring wheat or White Club wheat
746 733 708 682 643
All other classes and subclass
772 746 721 695 656
The United States (lb/bushel)
Hard Red Spring wheat or White Club wheat
58.0 57.0 55.0 53.0 50.0
All other classes and subclass
60.0 58.0 56.0 54.0 51.0
ISO (kg/hl) 68kg/hl
Part I Wheat Standards
12
CAC (kg/hl) Wheat: ≥68kg/hl, Durum wheat: ≥70kg/hl
3.1.2 Moisture
Moisture content is an important factor to ensure storage quality of grains. Moisture content
limits of different economies are slightly different. Moisture content of wheat in Australia,
China and Japan are all required to be below 12.5%, which is lower than the value in Korea,
Russia, Chinese Taipei and ISO wheat standard.In Russia, the moisture is no more than 14%
both for hard and soft wheat. Canada has maximum moisture limit of 14.5% of which is
considered safe for storage and considered “straight”, moisture values in excess of 14.5% are
considered as “tough” or “damp” and conditioned by the grain industry to ensure safe storage.
Moisture test methods of each economy and international organization are different, and their
relationship is to be verified.
3.1.3 DefectiveKernels (or Shrunken and Broken Kernels, Damaged Kernels, etc.)
Definitions and descriptions ofdefective kernels in each economy are different.
The defective grains in Australia refer to wheat that has been damaged to some degree.There
are 12 types including dry green or sappy, field fungi, frost damaged, takeall affected,
heat-damaged, bin burnt, storage mould, insect damaged, Non vitreous kernels (Durum
only),over-dried damaged,pink stained, smut,sprouted grains, stained, white grain disorder,
head scab, flaked grain.
In Canada standards for wheat, damaged kernels are dark immature, degermed, fireburnt,
fusarium damaged, grass green, grasshopper/army worm damaged, heated, pink, sawfly/midge
damaged, smudge damaged, sprouted or damaged in any other way.Shrunken kernels are whole
kernels of wheat that pass through a No.4.5 slotted sieve (1.78mm). Broken kernels are pieces
of wheat that are less than ¾ of a whole kernel.
China describes them as defective kernels. All the kernels which are damaged but still have use
value are called defectivekernels, including kernels attacked by pests, diseased kernels, broken
kernels, sprouted kernels and mouldy kernels.
In Japan standards for wheat, damaged kernels refer to kernels that are damaged, including
sprouted kernels, diseased kernels, rotted kernels, faded kernels, injured kernels, broken kernels,
heat damaged kernels and rotted sprouted kernels of seed wheat, etc.
Part I Wheat Standards
13
In Korea standards for wheat, damaged kernels refer to kernels that are damaged, including
sprouted kernels, diseased kernels, rotted kernels, injured kernels, broken kernels, stained
kernels, etc.
In Russia standards for wheat, defective kernels refer to broken kernels, injured kernels,
sprouted kernels, frost cracked kernels, discoloured, damaged by clinch, mold, fusarium, air
dried kernels, and immature kernels.
In Chinese Taipei Standards, defective kenerls consist of damaged kernels and shrunken and
broken kernels.Damaged kernels include frost damaged kernels, sprouted kernels, diseased
kernels, injured kernels, mouldy kernels and heat damaged kernels. Shrunken and broken
kernels are grains passing through a 1.6256×9.5250mm (0.064×0.375 in) oblong-hole sieve.
The United States describes them as damaged kernels and shrunken and broken kernels.
Damaged kernels includekernels, pieces of wheat kernels, and other grains that are badly
ground-damaged, badly weather-damaged, disease, frost-damaged, germ-damaged,
heat-damaged, insect-damaged, mold-damaged, sprout-damaged, or otherwise materially
damaged. Shrunken and broken kernels are specified as all matter that passes through a 0.064
×3/8 oblong-hole sieve after sieving according to procedures prescribed in theFederal Grain
Inspection Service(FGIS)instructions.
In ISO standards for wheat, damaged wheat grains refer all the matter of a sample of grain other
than the basic cereal, comprises broken grains, wheat of decreased value, grains attacked by
pests, defective grains defectiveand sprouted grains.
In Codex standard for wheat and durum wheat, damaged kernels including pieces of kernels
that show visible deterioration due to moisture, weather, disease, mould, heating, fermentation,
sprouting, or other causes. Shrunken and broken kernels refer to broken or shrunken wheat or
durum wheat which will pass through a 1.7 mm×20 oblong –holed metal sieve for wheat and
through a 1.9 mm×20 oblong-holed metal sieve for durum wheat.
3.1.4 Impurity(or foreign material)
In Australia standards for wheat, contaminants may be refered to as foreign material, being all
material other than whole or broken seeds or hulls of wheat being assessed. It includes
unmillable material above the screen, screenings, common wheat in durum wheat, ergot,
chemicals not acceptable for wheat, chemicals exceeding the maximum residue, earcockle,
Part I Wheat Standards
14
earth, foreign seeds (Type 1 to type 7 and small gain seeds), insects – large, insects – small,
loose smut, objectionable material, other foreign material, pickling compounds or artificial
colouring, ryegrass ergot, sand, snail, stone, stored grain insects and pea weevil – live. Other
foreign materials refer to other material not otherwise specified as having a tolerance in these
standards that has the ability to degrade the quality of wheat. It includes, but no limited to the
following: fine material (e.g. sand, dust and mineral whose diameter is less than 0.06mm), snail
shell (less than half), incomplete stored grain pests (or pieces of large pests or small pests),
pieces of plant and other small substances.
Canada defines foreign material as anything that is not wheat that remains in the sample after
the removal of dockage. It includes ergot, excreta, matter other than cereal grains, cereal
grains other than the principle type of grain, sclerotinia, and stones. For export grade wheat, it
includes small seeds, attrition, roughage, large seeds, wild oats, stones, mineral matter, ergot,
sclerotinia, other cereal grains and other matter.
China defines foreign material as all other materials other than wheat, including throughs
(materials passing though 1.5mm round-hole), inorganic impurity (stones, earth, and other
minerals)and organic impurity (useless wheat, grains other wheat and other organic foreign
materials).
In standards for wheat of Japan and Korea, other cereal grains (other grains other than wheat)
and foreign matters (materials other than grains, such as bunt and smut) are called impurity.
In Russia standards for wheat, impurity is divided intoWeed and grain admixture. Weed
admixture includes: mineral admixture (earth, pebble, ore), organic admixture (parts of stem,
leaves), seed of wild plants, defected grains of wheat, harmful admixture - ergot, anguina
tritici, weasel, lolium and others.Grain admixture: puny, pressured, bloated and others.
Foreign material in standards for wheat in Chinese Taipei refers to all materials other than
wheat.
The United States defines foreign material as all matter other than wheat that remains in the
sample after the removal of dockage and shrunken and broken kernels.
In ISO standards, impurities are defined as all the elements which are conventionally
considered as undesirable in a sample or batch of cereals, comprise four main categories:
damaged wheat grains, other cereals, extraneous matter (inorganic extraneous matter and
Part I Wheat Standards
15
organic extraneous matter), and harmful and/or toxic matter (harmful seeds, bunted grains,
Fusarium damaged grains, rotten grains, ergot).Inorganic extraneous matter, refers to stones,
glass, pieces of soil and other mineral matter from the fraction retained by a sieve with long
roundedapertures 3,55 mm wide and from the fraction retained by a sieve with long rounded
apertures 1,00 mm wideand all the components which pass through a sieve with long rounded
apertures 1,00 mm wide (by convention,the latter are considered to be inorganic).Organic
extraneous matter refers to any animal or plant matter other than grains of wheat, damaged
wheat grains, other grains and harmful and/or toxic matter.
In codex standards, impurities include ergot and extraneous matter. Extraneous matter are all
organic and inorganic materials other than wheat and durum wheat, broken kernels, other
grains and filth, including toxic or noxious seeds, filth, other organic extraneous matter,
inorganic extraneous matter.
In Australia, Canada, Korea, Chinese Taipei and the United States, impurity is regarded as a
grading factor or quality assessment factor; China requires that the total amount of impurity in
all grades shall not exceed 1.0%.
All APEC economies and International organizationsspecify damaged kernels and impurities
as quality requirements in the standard, but the terms and definitions are different from each
other.
3.2 Comparative Analysis of Main Test Methods
At present, each APEC economy has its own definitions of quality test factors and test methods,
which are different from each other.
Grain Trade Australia (GTA) is responsible to organize Standards Committee to review and
revise standards for wheat annually, which specifies test factors, varieties of wheat, quality test
standards and test methods in detail. See Appendix 1 for specific test procedure.
The main foundation of Canadian wheat inspection is Official Grain Grading Guide--Wheat,
which contains 7 chapters, covering wheat classification and grading and corresponding
varieties, deducted material determination and classification factors of each class. For the need
of export trade, before grading of export grade, commercial removal of dockage should be
conducted. All samples must be analyzed to determine if they meet commercial cleanliness
standards prior to dockage assessment. Where there is any doubt regarding whether the
Part I Wheat Standards
16
sample is commercially clean, the sample must be analyzed according to the 14 steps specified
by CGCto confirm that the sample is not commercially clean prior to assessing dockage. See
Appendix 2 for specific test processes.
In Chinese standards for wheat, there are corresponding national standard test methods for
sampling, sample reduction, colour, odour, skin colour, hardness, defective kernel, moisture
and test weight. They are GB/T 5498-2013 Inspection of Grain and Oils - Determination of Test
Weight, GB 5497-1985 Inspection of Grain and Oilseeds - Determination of Moisture Content;
GB/T 5492-2008 Inspection of Grain and Oils -- Measurement of Colour, Odour and Taste of
Grain and Oilseeds,GB/T 5493-2008Inspection of Grain and Oils--Determination of Type
Purity and Their Mixture, GB/T 5494-2008 Inspection of Grain and Oils -- Determination of
Foreign Matter and Defected Kernels of Grain and Oilseeds, GB/T 21304-2007 Determination
of Wheat Hardness - Hardness Index Method, and industrial standards of import and export
inspection and quarantine, etc.
In U.S. standards for wheat, inspection for sampling, sample reduction, colour and insects,
moisture, cleanness of impurity by machine, test weight and damaged kernels adopt
apparatuses and methods specified in Grain Inspection HandbookBook II Grain Grading
Procedures - Chapter 13Wheat, released by the Federal Grain Inspection Service (FGIS). See
Appendix 3 for specific test processes.
Physical properties test is frequently used in wheat circulation domain, which requires rapid
field test on the basis of accurate results. Therefore, using standard graphs or reference sample
more and regulating sensory indices are necessary. Standards for wheat in Canada, Australia,
China, and the United States all provide standard graphs of various defeated kernels, which
bring convenience to test personnel and reduce disputes.
See Appendix 4 for flow chart of cleanness steps to samples in ISO standards for wheat.
Table 5 is about comparison of the test method of main quality factors, including moisture, test
weight, impurity (screening of shrunken and broken kernels).
Table 5 Comparison of the Test Method of Main Quality Factors in Each Economy
Economy / International organization
Moisture Test weight Sieves of shrunken and broken kernels/impurity
Australia 130℃ 60min/NIR 1 L, cylindrical 2.0mm/throughs
Part I Wheat Standards
17
Economy / International organization
Moisture Test weight Sieves of shrunken and broken kernels/impurity
Canada Various fast method 0.5L, funnel-shaped
No. 5 triangular sieve, No. 4.5 (1.79mm) round-hole sieve
China 105℃/130℃45min/ NIR 1 L, cylindrical 1.5mm round-hole sieve/throughs
Japan 105℃ 1L 2.0mm whole grain
Korea 105℃ - 2.4mm long-hole sieve/whole grain
Russia 13586.5-2015 Grain.
Method of moisture content determination
10840-64. Grain.
Methods for determination of hectolitre weight
1.0mm/throughs
Chinese Taipei
- U.S. Test weight apparatus
Same as U.S.
The United States
Devices approved by FGIS 1L, funnel-shaped
1.6256×9.5252mm, 0.064 inch×3/8 oval-hole sieve
ISO 130-133℃ 120min 1 L, cylindrical 1.00-3.55mm, 1.7mm×20mm
CAC - Same as ISO Same as ISO
4 Conclusions and Suggestions
4.1 Principles of classification and grading for wheatin each economy are basically the same.
Classification is conducted in accordance with hardness, color of seed coat, winter or spring.
Grading is conducted in accordance with test weight, defected kernel and impurity.
4.2 Most of the economies specify varieties for each or special class so classification can reflect
the end use of wheat.
4.3 Some of the economies revise the standard every harvest season but the others do it only in
certain conditions or after a certain years.
4.4 Requirement for wheat quality differs in various foods. Strengthening research on wheat
standards for different end-uses, especially learning from each other’s research findings are
beneficial to enhance the connectivity of wheat standards among economies and improvement
of wheat quality.
4.5 Test weight, impurity, defected kernel and moisture content are key factors to determine
grade and trade price of wheat. However, the definitions and test methods of these criteria
varies in the economies, which might result in misunderstanding during international trade.
Conduct a study to compare these criteria with different test procedures used in the economies
will help to analyse the real difference existing in the quality requirement in the economies.
Part I Wheat Standards
18
Appendix 1: Standard Inspection Procedure for Australian Wheat
A1.1 Procedure of Unmillable Material assessment
A1.2 Procedure of defective grains assessment
Agitator sieving (12.7mm x 2.00mm, 40 to and fro movements, ~68s)
Half litre sample of grain
Screenings, small foreign seeds, Unmillable material
Defects except Field Fungi, Heat Damaged, Bin Burnt, Storage Mould grains
Other defects (examine 30s-60s under good lighting)
% by count in 300 grains
Grain remaining above the 2.00mm screen after Unmillable Material assessment
Nil tolerance defects
Rejection of the load can apply if detected at any
stage Field Fungi, Heat Damaged, Bin Burnt, Storage Mould grains
% by count in a half litre sample
Part I Wheat Standards
19
A1.3 Procedure of contaminants assessment
Other contaminants (under good lighting, no time restriction)
Grain remaining above and below the 2.00mm screen after Unmillable Material assessment
Nil tolerance contaminant
Rejection of the load can apply if detected at any stage Remove the
contaminants by hand and assess, except stone
Stone
Weight in grams in 2.5 litres
Part I Wheat Standards
20
Appendix 2: Standard Inspection Procedure for Canadian Wheat
A2.1 Determination of commercially clean
Broken grain through the No.5 buckwheat sieve, Small seeds, Attrition
Total small seeds, attrition and roughage;
Total small seeds, large seeds and wild oats;
Total smalls seeds, large seeds, wild oats, roughage and broken grain through No.5 buckwheat sieve
At least 1kg sample
250g of the sample at a time, 4 times in total
No.5 buckwheat sieve nested over No.4.5 round-hole sieve, sieving 30 times
Large seeds, Roughage, wild oats
Sample passing through the sieve
Sample remaining on top of the sieve (dividing a 250g representative portion)
Part I Wheat Standards
21
A2.2 Normal cleaning procedures
Set up the Carter dockage tester with the following specifications.
feed control #6
Air control Minimum #4
(increase according to the nature of the material)
Riddle No.25
Top sieve No.6 buckwheat
Centre sieve No.5 buckwheat
Bottom sieve No.5 buckwheat
Sieve cleaner Off
Sample size: 1Kg
Composition of dockage:
• Wheat with long rootlets, unthreshed wheat heads, and material other than wheat removed by
the No. 25 riddle
• Material removed by No. 5 buckwheat sieve in the lower position
• Material removed by aspiration
• A maximum of 10% of soft earth pellets handpicked from the clean sample
• Material removed by Cleaning for grade improvement
A.2.3Cleaning for grade improvement-Wheat
Material to be removed
Equipment Composition of dockage
Broken kernels No. 6 buckwheat hand sieve No. 10x10 wire hand sieve
If the weight of broken kernels in the cleaned sample is over the grade tolerance, you can remove up to 5.0% of the gross weight in broken kernels to improve the grade.
For example, if a sample of CWRS
Part I Wheat Standards
22
Material to be removed
Equipment Composition of dockage
contains 12% broken kernels by gross weight, you can remove enough broken kernels to bring the percentage to 7%, which brings the sample within the grade tolerance for No. 3 CWRS. Add the maximum 5% broken kernels to dockage.
Bunt balls Carter dockage tester, using the setup for Normal cleaning procedures, but with air control at a maximum setting of 7
If there is no odour, remove bunt balls and add to dockage.
All foreign material (other than stones
and wild oats)
No. 6 buckwheat hand sieve No. 10x10 wire hand sieve
Add material to dockage, if the grade is improved as a result.
Stones No. 6 buckwheat hand sieve If the weight of stones and other material removed is
• 5.0% or less of the gross weight, assess as dockage.
• More than 5.0% of the gross weight, see Stones in Grading factors, or the relevant grade determinants table.
Stones Carter dockage tester, using the setup for Normal cleaning procedures, but with No. 1 riddle No. 10x10 wire hand sieve
Everything removed is dockage.
Part I Wheat Standards
23
Appendix 3: Standard Inspection Procedure for American Wheat
4th Cut
3rd Cut 3rd Cut
1st Cut
2nd Cut 2nd Cut 2nd Cut 2nd Cut
1st Cut
4th Cut
5th Cut 5th Cut
6th Cut 6th Cut
Work Sample
1,000-1,050 grams
Ergot
Shrunken&Broken
Foreign Material
Damage Kernels class
Wheat of other Classes
Part I Wheat Standards
24
Appendix 4: ISO standard flow chart for Wheat Cleaning
Laboratory sample
Mixing and reduction (if needed)
Odour and presence of living insects
Test sample
mw≈1 000 g
Test portion
m1 ergot
First sieving (3.55 mm and 1.00 mm)
<1.00 mm >3.55 mm 1.00 mm <Fraction <3.55mm
(my)
Second division Other cereals
Inorganic extraneous matter
Harmful and / or toxic seeds, bunted grains, Fusarium damaged grains and rotten grains
Broken grains
Other cereals
Organic extraneous matter
Inorganic extraneous matter
Detective grains
Grains attacked by pests
Harmful and/or toxic seeds, bunted grains, Fusarium
Wheat (if any)
Portion mz=60 g
Second sieving (1.70 mm)
Shrivelled grains
25
Part II Research Report of Paddy, Husked Rice and RiceStandard
Standards for paddy, husked rice are mainly used for grain purchase, storage and processing.
Except market supply, standards for rice are also subject to international trade. There is a certain
amount of rice trade in Asian economies in particular. This research report involves standards
for rice of China, Japan, Republic of Korea, the Philippines, Russia, Chinese Taipei, Thailand,
and the United States, and analyzes the differences of qualitative and technical factors, test
methods and requirements of important factors in standards for rice.
1 Paddy Standards
1.1 Scope of Application of Standards and Product Classification
1.1.1 Name and Scope of Standard
Chinese standard is GB1350-2009 Paddy. It is applicable to purchase, storage, transport,
processing and sale of commercial Paddy, and is not applicable to special varieties of paddy not
prescribed in the classification of the standard.
Japanese standard is Agricultural Products Specifications - Paddy. It is applicable to
“nonglutinous paddy, glutinous paddy, nonglutinous upland rice, glutinous upland rice”,
“nonglutinous paddy seed, glutinous paddy seed, nonglutinous upland rice seed, glutinous
upland rice seed”, “paddy for feedstuffs”.
Korean standard is Standard for Inspection of Agricultural Products - Paddy. It takes publicly
storaged paddy produced since 2014 as the object.
Philippines grain standardization program, which is formulated by Philippine National Food
Authority, includes quality requirements for paddy and rice.
In Russia the national standard for rice is 55289-2012 Rice Technical conditions. It is applied
for unpeeled rice that is designed for food purposes. The rice is divided into types: long grain,
middle-grain and short grain. According to the quality of rice it is devided into four classes. The
basic characteristics are: colour, state, moisture, weed admixture, red and yellow grain,
impurity, and odour. During transportation, storage the following norms are taking into
consideration: moisture (dry - no more than 14%, middle dry – 14,1-15,5%, humid – 15,6-17%,
wet -17,1 and more); impurity (clean – weed and grain admixture – no more than 1%, middle
clean – 1,1-3%, weed – more than 3,1%).
Part IIPaddy, Husked Rice and Milled Rice Standards
26
Standard of Chinese Taipei is CNS 2423:2015Paddy. It is applicable to medium to short-grain
nonglutinous paddy, long-grain nonglutinous paddy and glutinous paddy.
Standard of Thailand is Thai Agricultural Standard, which is also the national standard of
Thailand. The standard is applicable to paddy, husked rice and polished rice processed from
paddy.
Rough rice standard of the United States took effect since November 27, 2009, and is published
by Federal Grain Inspection Service, Grain Inspection, Packers and Stockyards Administration,
United States Department of Agriculture. It is applicable to rice including 50% or more of
paddy kernels and it should conform to the provisions of Federal Food, Drugand Cosmetic Act,
or other Federal laws. It has a broad scope.
1.1.2 Classification of Paddy
Chinsese paddy is divided into early long-grain nonglutinous paddy, late long-grain
nonglutinous paddy, medium to short-grain nonglutinous paddy, long-grain glutinous paddy
and round-grain glutinous paddy according to character of grain, planting season and growing
period.
Japanese paddy is divided into “nonglutinous paddy, glutinous paddy, nonglutinous upland rice,
glutinous upland rice”, “nonglutinous paddy seed, glutinous paddy seed, nonglutinous upland
rice seed, glutinous upland rice seed”, “paddy for feedstuffs”.
There is no classification of paddy in Korea.
Philippine paddy is divided into four types: very long grain, long grain, medium grain and
short grain.
Paddy of Chinese Taipei is divided into 4 classes: medium to short-grain nonglutinous paddy,
long-grain nonglutinous paddy, round-grain glutinous paddy, long-grain glutinous paddy
according to character of grain.
Paddy of Thailand is divided into 3 types: ordinary paddy, scented paddy and jasmine paddy
according to scent; wet paddy and dry paddy according to moisture content; medium to
short-grain nonglutinous paddy and glutinous paddy according to character of grain.
Definition of paddy in the United States is rice which consists of 50% or more of paddy kernels
Part IIPaddy, Husked Rice and Milled Rice Standards
27
of rice. It is classified as long-grain rough rice, medium-grain roughrice, short-grain roughrice
and mixed rough rice in accordance with the percentage of whole kernels, large broken kernels,
and types of rice
1.2 Grading and Mass Parameters Determining the Grade
Table 1 lists the grading and mass parameters of determining the grade of paddy in each
economy.
Table 1 Comparison of Grading and Mass Parameters Determining the Grade of Paddy
China Japan Korea The
PhilippinesChinese Taipei
Thailand The United
States
Grading
Both long-grain nonglutinous paddy and medium to short-grain nonglutinous paddy are divided into 5 grades
Regard it as standard when it is qualified
Four grades
Four grades
Both long-grain nonglutinous paddy and medium to short-grain nonglutinous paddy are divided into 2 grades
Threegradss according to length of rough rice
Six grades
Quality factors
Husked rice yield, head rice yield, foreign matter content, moisture content, yellow-coloured rice content, rough rice in paddy content, intermixing rate, colour and odour.
Whole grain, character,moisture, damaged kernel, coloredkernel, other cereal kernels and foreign matters
Character, husked rice yield, damaged kernel, stained kernel, other cereal kernels and foreign matters
Purity, foreign matter, chalky &immature kernels, damaged kernels, contrastingvarieties, red-coloured kernels , discoloured kernels, moisture
Test weight, moisture, foreign material, quality of husked rice (damaged kernels, heat damaged kernels, off-type kernels, broken kernels, immature kernels, non-opaque waxy kernels)
Water content, odour, grinding degree, intermixing rate, impurity content, red-coloured rice, purity, yellow-coloured rice, chalky grain, etc.
Seeds and heat-damaged kernels, red rice and damaged kernels, chalky kernels, other types, colour requirements, moisture and odour.
1.3. Comparative Analysis of Quality Factors
1.3.1 Definitions of Quality Factors Terminology
1.3.1.1 Husked Rice Yield
See table 2 for husked rice yield of paddy in each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
28
Table 2 Comparison of Definitions of Husked Rice Yieldof Paddy
China Japan Korea The
Philippines Chinese Taipei
Thailand The United
States
Mass ratio of husked rice from unshelled net paddy accounting for the sample, and defective kernels are counted by half.
None
Ratio of husked rice from unshelled paddy which fails to pass from the 1.6mm sieve when it is sieved.
None
The weight ratio between the husked rice and its origin paddy.
None None
In definition of husked rice yield in China, defective kernels are counted by half; Japan,the
Philippines, Chinese Taipei and Thailand neither take husked rice yield as quality factors nor
provide definition; Korea defines its sieving conditions; Chinese Taipei provides definition but
does not take it as quality factors; the United States neither takes husked rice yield as quality
factors nor provides definition, but it defines milling yield, which is the same with that of China.
Milling yield refers to an estimate of the quantity of whole kernels and total milled rice (whole
and broken kernels combined) that are produced in the milling of rice to a well-milled degree.
1.3.1.2 Head Rice
See table 3 for definitions of head rice of paddy in each economy
Table 3 Comparison of Definitions of Head Rice Yield of Paddy
China Japan Korea The
Philippines Chinese Taipei
Thailand The United
States
Mass ratio of head rice accounting for net paddy
None None None None
Percentage of whole grain and head rice accounting for paddy sample (no such concept in the standard and it is extracted)
an estimate of the quantity of whole kernelsthat are produced in the milling of rice to a well-milled degree.
Japan, Korea, the Philippines,Chinese Taipei do not take head rice yield as a quality factor of
paddy; the United States defines milling yield, whose object is whole grain and broken grain;
the object of Thai head rice yield is whole grain and head rice with the length of the latter no
less than four fifths of whole grain, which is different from the definition of China.
1.3.1.3 Impurity
Part IIPaddy, Husked Rice and Milled Rice Standards
29
See table 4 for definitions of impurity in each economy
Table 4 Comparison of Definitions of Impurity in Each Economy
China Japan Korea The
PhilippinesChinese Taipei
Thailand The United States
Other matters other than paddy. Including throughs, inorganic impurity, organic impurity
Other matters other than grains.
Other cereal grains:other than paddy
Foreignmaterial: materials other than grains.
All materials other than paddy, such as (a) sand, grit, dust, cobblestone, stone, earth, clay, mud, shell, straw, and (b) other cereal grains, including weed seeds and other crop seeds
Matters other than grains, including shed grains rice hulls.
Other parts except grain, such as bran powder and cortex.
Seed: whole or broken seeds of any plant other than rice. Objectionable seeds: seeds other than rice, except seeds of Echinochloacrusgalli (commonly known as barnyard grass, watergrass, and Japanese millet).
Definition of foreign matter in China is matter other than paddy, including throughs, inorganic
impurity and organic impurity; definition in Japan is other matter other than grain; definition in
Korea includes other cereal grains and foreign matters; definition in the Philippines is the same
with that of China; definition in Chinese Taipei is matter other than paddy; definition in
Thailand is also matter other than paddy. Definitions in above economies are the same with that
of China; while the United States defines seed and objectionable seed, which belong to organic
impurity and is different with that of China.
1.3.1.4 Yellow-coloured Rice
See table 5 for definitions of yellow-coloured rice in each economy.
Table 5 Comparison of Definitions of Yellow-coloured Rice in Standards for Paddy
China Japan Korea The Philippines Chinese Taipei
Thailand The United
States
Grains whose endosperm is yellow and which is apparently different with normal rice kernels in colour.
None
Stained kernel: grains or red rice whose surface are coloured completely or partly. But grains can be removed after pounding and grains not affecting the
Discoloured grain: grain that is discoloured because of heat or other reasons. It is also called “yellow-coloured grain” or “fermented grain”.
None
Grains whose parts turning yellow apparently, including parboiled rice turning light brown partially or completely.
None
Part IIPaddy, Husked Rice and Milled Rice Standards
30
China Japan Korea The Philippines Chinese Taipei
Thailand The United
States quality of rice and pounding harvesting rate are excluded.
There is no definition of yellow-coloured rice in Japan, the United States and Chinese Taipei.
However, Chinese Taipei and the United States designate the light yellow-coloured rice as
damaged kernels, where the deep yellow-coloured rice is classified as heat damaged kernels;
the stained kernel defined by Korea includes yellow-coloured rice; the Philippines describes
forming reason of yellow-coloured rice; definition of Thailand is the same with that of China.
1.3.1.5 Husked rice in Paddy
See table 6 for definitions of husked rice in paddy in each economy
Table 6 Definitions of Husked rice in Paddy in Standards for Paddy
China Japan KoreaThe
Philippines Chinese Taipei
Thailand The
United States
Husked rice mixed in paddy None None None None None None
Japan, Korea, Chinese Taipei, Thailand and the United State do not take husked rice mixed in
paddy as quality factor.
1.3.1.6 Other Kind of Paddy
See table 7 for definitions of other kind of paddy in each economy.
Table 7 Comparison of Definitions of Other Kind of Paddyin Standards for Paddy
China Japan KoreaThe
PhilippinesChinese Taipei
Thailand The United
States
This kind of paddy mixes in other kind of paddy.
Other cereal kernels: kernels of other varieties other than this kind of kernels
None
Contrasting varieties: paddy or rice of different variety except prescribed varieties; size, shape and colour of paddy or rice of this variety is different from those of prescribed varieties.
Other cereal kernels: kernels of other kinds
Other kind of paddy that mixes in this kind of paddy
Other kinds: other kind of paddy that mixes in this kind of paddy
Part IIPaddy, Husked Rice and Milled Rice Standards
31
Test sample of rate of other kind of paddy in China is rice from grinded paddy; definitions in
Japan, the Philippines, the United States and Thailand are similar to that of China; the test
object of other kind of paddy in Chinese Taipei is husked rice, which is different from that of
China; Korea does not take it as a quality factor.
1.3.1.7 Colour and Odour
See table 8 for definitions of colour and odour in each economy.
Table 8 Comparison of Definitions of Colour and Odour in Standards for Paddy
China Japan Korea
The Philippines
Chinese Taipei Thailand The United
States
Inherent comprehensive colour and odour of paddy.
Character: roundnessthe uniform size at the cropuniformity, character and glossiness
Shape: plumpness, hardness, colour, appearance and uniformity
None
Character: the overall state of the appearance, including plumpness, hardness, uniformity, shape and colour
Colour and odour: character of paddy
Colour requirement
Colour and odour are character requirements for paddy and are sensory evaluation to paddy, so
their definitions in all the economies are the same.
1.3.1.8 DefectiveDifectiveKernel
See table 9 for definitions of defectivedifective kernel in each economy.
Table 9 Comparison for Definitions of Defective Kernel in Standards for Paddy
China Japan Korea The
Philippines Chinese Taipei Thailand
The United States
Grains that are immature or damaged but still have use value. Including immature kernels, injured kernels, spotted kernels, sprouted kernels and sprouted kernels.
Damaged kernels: kernels that are damaged (sprouted kernels, diseased kernels, rotted kernels, injured kernels, damaged kernels and broken kernels). Grains that are slightly
Damaged kernels: refer to kernels that are damaged (sprouted kernel, diseased kernel, rotted kernel and injured kernels, etc.)
Damaged kernels: kernels that are sprouted or apparently injured by pests, soaked, attacked by fungi or kernels suffering other damages.
Immature kernels: whole or broken kernels which are light green and chalky because of
Damaged kernels: whole or broken grains apparently damaged because of humidity, disease, pests or other reasons, including heat-damaged kernels, sprouted kernels, broken paddy, diseased kernels, cracked kernels, deformed
Damaged kernels: broken kernels which are visible to the naked eyes, including kernels broken because of humidity, heat, bacteria, insects and other
Damaged kernels: complete or broken kernels discoloured or damaged because of water, insects, heat or other reasons andwhole or large broken kernels of parboiled rice in nonparboiled
Part IIPaddy, Husked Rice and Milled Rice Standards
32
China Japan Korea The
Philippines Chinese Taipei Thailand
The United States
damaged and do not affect quality of the husked rice and dehusking are excluded. Paddy for fodders includes sprouted kernels, diseased kernels and rotted kernels, etc.
some soft matter.
kernels and rusty kernels.
Immature kernels: immature or poorly developed whole grains or broken grains, less bright, generally flatter or smaller than common kernels, including chalky kernels.
reasons. rice.
Similarities of definitions of China and Japan are that both of them include “diseased kernels,
injured kernels, sprouted kernels and broken kernels”; differences are that defective kernels in
China also includes “immature kernels and mouldy kernels”; Japan defines mouldy kernels as
grains which get moulded partially or completely, or grains get red, but light discolouration
which is caused by fine processing or which won’t affect quality and proportion of rice is
excluded. Japan defines immature kernel as kernel that is immature, which is the same with that
of China. Similarities of definitions of China and Korea are that they all include sprouted kernel,
injured kernel, diseased kernel; differences are that the former includes immature kernel and
mouldy kernel; both definitions of China and the Philippines include sprouted kernel, diseased
kernel, injured kernel and mouldy kernel, while definition of immature kernel in the Philippines
is different with that of China;similarities of definitions of China and Chinese Taipei are that
they all include “diseased kernel, injured kernel, mouldy kernel, sprouted kernel”; definition of
“damaged kernel” of Thailand is the same with definitions of injured kernel, sprouted kernel,
spotted kernel, mouldy kernel in “defective kernel” of China; damaged kernel of the Unite
States refers to kernel which is damaged because of water, insect or heat, but immature kernel is
not included.
1.3.2 Other Terminology
1.3.2.1 Other Terminology of Japan
See Table 10 for other terminology in Japan
Table 10 Other Terminology of Japan
Term Definition
Part IIPaddy, Husked Rice and Milled Rice Standards
33
Percentage Weight ratio accounting for the total weight. Germination rate is excluded.
Sound grain Kernels other than broken kernels, immature kernels, other cereal grains, foreign matters.
Germination rate
In the temperature of 25 ℃, the rate of sprouted kernels after 14 days’ incubation accounting for the total amount of test kernels.
Whole grain Sound grain, immature kernel and broken kernels (excluding kernels less than half of the whole grain)
Japan provides definitions of percentage, germination rate and its definition of sound grain is
the same with that of China. It defines whole grain as sound grain, immature kernel and broken
kernels (excluding kernels less than half of the whole grain), while China has no such
definition.
1.3.2.2 Other Terminology of the Philippines
See table 11 for other terminology of the Philippines
Table 11 Other Terminology of the Philippines
Term Definition
Chalky kernel Whole or broken kernel whose half or more is white; the white part looks like chalky; after it is dehusked, it is hard and fragile.
Very long grain
Paddy grain whose full length is equal to or greater than 9.9 mm.
Long grain Paddy grain whose full length is 8.8 mm to 9.8 mm.
Medium grain Paddy grain whose full length is 8.0 mm to 8.7 mm.
Short grain Paddy grain whose full length is less than 8.0 mm.
Modern variety
Varieties obtained from advance of hybridizationtechniques of different varieties in recent time
Traditional variety
Local rice varieties other than special varieties
Purity Percentage of paddy grains without foreign matters
Paddy of special variety
Include varieties of glutinous paddy and scented grain and paddy with superior taste and nutritional qualities
Definition of chalky kernel in the Philippines is different from that of China; the Philippines
also defines very long grain, long grain, medium grain, short grain as well as variety of paddy
and purity.
1.3.2.3 Other Terminology of Chinese Taipei
See table 12 for other terminology of Chinese Taipei.
Table 12 Other Terminology of Chinese Taipei
Term Definition
Single point A small quaiity of grain (rice) taken from a single position in the lot.
Part IIPaddy, Husked Rice and Milled Rice Standards
34
sample
Bulk sample Sample obtained by combing and mixing different single point samples taken from the same batch.
Laboratory sample
Sample which is drawn out from the bulk sample and sent to the laboratory.
Samples for test
A small portion of sample divided from a laboratory sample for laboratory inspection.
Sample reduction
The process of split large sample to small samples.
Husking The process of separating the husk and brown rice of paddy through millstone or roller.
Test weight Weight of paddy of 1L capacity.
Sound grain Grains those are complete in appearance, highly transparent and plump, including green mature kernels.
Green mature kernel
There is still some chlorophyll on the epidermis of kernel, but the kernel is highly transparent and plump.
Broken kernel Kernel that is broken and whose size is one fourth to three fourths of the average kernel of 30 sound kernels.
Standards of Chinese Taipei define various samples and its definitions of husking, test weight,
sound grain and broken kernel are the same with those of China.
1.3.2.4 Other Terminology of Thailand
See table 13 for other terminology of Thailand
Table 13 Other Terminology of Thailand
Term Definition
Medium to short-grain nonglutinous paddy
Refer to a kind of small particles of rice with high transparency and with or without chalky white spots.
Glutinous paddy Refer to a kind of paddy with gray colour and high glutinosity after it is boiled.
Wet paddy Refer to paddy which is newly reaped and taken off ears immediately, but has not been dried, including paddy whose moisture is more than 15%.
Dry paddy Refer to paddy with drying treatment whose moisture is no greater than 15%.
Red paddy Refer to rough rice wrapped with red outer membrane or rice partly warpped with red outer membrane after milling and other grains with natural pigment cortex.
Chalky paddy Refer to medium to short-grain nonglutinous paddy whose 50% and more part has greyish white spots, which look like chalk.
Undeveloped paddy Refer to paddy which does not grow normally and whose husk is flat.
Thailand defines medium to short-grain nonglutinous paddy, glutinous paddy, wet paddy and
dry paddy. There are no definitions of wet paddy and dry paddy in China. Definition of chalky
kernel in Thailand is different from that in China. Thailand defines undeveloped paddy, but
there is no such definition in China.
Part IIPaddy, Husked Rice and Milled Rice Standards
35
1.3.2.5 Other Terminology of the United States
See table 14 for other terminology of the United States
Table 14 Other Terminology of the United States
Term Definition
Broken kernels
Kernels of rice which are less than three-fourths of whole kernels.
Chalky kernels
Whole or large broken kernels of rice which are one-half or more chalky
Long grain rough rice
Shall consist of rough rice which contains more than 25 percent of whole kernels and which after milling to a well-milled degree, contains not more than 10 percent of whole or broken kernels of mediumor short grain rice.
Medium grain rough rice
Shall consist of rough rice which contains more than 25 percent of whole kernels and which after milling to a well-milled degree, contains not more than 10 percent of whole or large broken kernels of long grain rice or whole kernels of short grain rice.
Short grain rough rice
Shall consist of rough rice which contains more than 25 percent of whole kernels and which, after milling to a well-milled degree, contains not more than 10 percent of whole or large broken kernels of long grain rice or whole kernels of medium grain rice.
Mixed rough rice
Shall consist of rough rice which contains more than 25 percent of whole kernels and which, after milling to a well-milled degree, contains more than 10 percent of “other types” as defined in paragraph (h) of this section.
Heat-damaged kernels
Whole or large broken kernels of rice which are materially discoloured and damaged as a result of heating, and whole or large broken kernels of parboiled rice in nonparboiled rice which are as dark as, or darker in colour than, the interpretive line for heat-damaged kernels.
Ungelatinized kernels
Whole or large broken kernels of parboiled rice with distinct white or chalky areas due to incomplete gelatinization of the starch.
Whole kernels
Unbroken kernels of rice and broken kernels of rice which are at least three-fourths of an unbroken kernel.
Definitions of chalky kernelsof the United States is different from that of China. Paddy of the
United States are divided into long grain rough rice, medium grain rough rice, short grain rough
rice and mixed rough rice according to whole kernel rate, large broken kernel rate and type of
rice. The United States defined heat damaged kernels and ungelatinized kernels, while China
has no such definitions. No definition or requirement for broken kernels or whole kernels of
Paddy in China.
1.3.3 Quality Requirements
1.3.3.1Husked Rice Yield
See table 15 for quality requirements for husked rice yield of each economy
Table 15 Comparison for Quality Requirements for Husked Rice Yield (%)
China Japan Korea The
PhilippinesChinese Taipei
Thailand
The United
Part IIPaddy, Husked Rice and Milled Rice Standards
36
States
Nonglutinous paddy
Grade 1 ≥79.0
Grade 2 ≥77.0
Grade 3 ≥75.0
Grade 4 ≥73.0
Grade 5 ≥71.0
Offgrade <71.0
Medium to short-grain nonglutinous paddy
Grade 1 ≥81.0
Grade 2 ≥79.0
Grade 3 ≥77.0
Grade 4 ≥75.0
Grade 5 ≥73.0
Offgrade <73.0
None
Special Grade ≥82.0
Grade 1 ≥78.0
Grade 2 ≥74.0
Grade 3 ≥65.0
None None None None
Japan,the Philippines, Chinese Taipei, Thailand and the United States do not take husked rice
yield as a quality factor. Husked rice yield of medium to short-grain nonglutinous paddy of
China should be no less than 73%; husked rice yield of Special Grade of Korea should be no
less than 82%, and of Grade 3, no less than 65%.
Chinese husked rice yield test is implemented according to GB/T5495. The object of Korean
husked rice yield test is rough rice which is from unshelled paddy and which does not pass the
1.6mm sieve when it is sieved.
1.3.3.2 Head Rice Yield
See table 16-1 and 16-2 for quality requirements for head rice yield of each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
37
Table 16-1 Comparison of Quality Requirements for Head Rice Yield (%)
China Japan Korea the Philippines Chinese Taipei The United
States
Long-grain nonglutinous paddy
Grade 1 ≥50.0
Grade 2 ≥47.0
Grade 3 ≥44.0
Grade 4 ≥41.0
Grade 5 ≥38.0
Medium to short-grain nonglutinous paddy
Grade 1 ≥61.0
Grade 2 ≥58.0
Grade 3 ≥55.0
Grade 4 ≥52.0
Grade 5 ≥49.0
None None None None None
Table 16-2 Requirements for Head Rice Yield of Thailand
Grade Scented paddy (no less than) Jasmine paddy (no less than)
1 ≤52% 44%
2 50% 42%
3 48% 40%
4 46% 38%
5 44% 36%
6 42%
7 40%
8 38%
9 36%
10 34%
China long-grain nonglutinous paddy Grade 1 is no less than 50%. Thailand ordinary paddy is
no less than 34%, scented paddy Grade 1 is no less than 52%, and jasmine paddy Grade 1 is no
less than 44%. Japan, Korea, the Philippines, Chinese Taipei and the United States do not take
head rice yield as a quality factor.
Head rice yield test of China is conducted according to GB/T21719; in Thailand, before
conducting the head rice yield test, remove the dockage, dehusk kernels with Satake husking
machine, then mill them with Wiitener, McGill milling machine #2 to separate whole grain and
head rice. The ratio of quality of whole grain and head rice and quality of samples of paddy is
head rice yield.
1.3.3.3 Impurity Content
See table 17 for quality requirements for impurity content of each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
38
Table 17 Comparison for Quality Requirements for Impurity Content
China
Japan
Korea the Philippines Chinese Taipei Thailand The United States
≤1.0
≤0.2%
Other cereal kernels (%)
Foreign matter (%)
Total (%)
Weed seed and other crop seed (%)
Medium to short-grain nonglutinous paddy grade 1≤0.2%
Medium to short-grain nonglutinous paddy grade 2≤0.5%
Long-grain nonglutinous paddy grade 1≤0.2%
Long-grain nonglutinous paddy grade 2≤0.5%
Round-grain glutinous paddy≤0.5%
Long-grain glutinous paddy≤0.5%
Nonglutinous paddy (%)
Glutinous paddy (%)
Seed and heat-damaged kernels
Special grade ≤0.2
Grade 1 ≤0.5
Grade 2 ≤1.0
Grade 3 ≤2.0
Special grade ≤0.2
Grade 1 ≤0.5
Grade 2 ≤1.0
Grade 3 ≤2.0
Premium Grade≤2.0
Grade 1 ≤5.0
Grade 2≤10.0
Grade 3≤15.0
Premium Grade≤0.10
Grade 1 ≤0.10
Grade 2≤ 0.25
Grade 3≤0.50
≤2.0 ≤2.0
Aggregate (calculated separately or mixedly) (number of grains in every 500 g)
Heat damaged kernels and objectionable other seeds (calculated separately or mixedly) (number of grains in every 500 g)
Heat damaged kernels (number of grains in every 500 g)
Grade 1 ≤4
Grade 2 ≤7
Grade 3 ≤0
Grade 4 ≤27
Grade 5 ≤37
Grade 6 ≤75
≤3
≤5
≤8
≤22
≤32
≤75
≤1
≤2
≤5
≤15
≤25
≤75
Impurity content percentage is taken as a factor in China, which should be no greater than 1.0%.
Impurity content percentage in Japan is required to be no less than 0.2%.
Korea only takes other cereal grains and foreign matters as quality factors, and specifies
corresponding quality requirements for them; while China only requires the total impurity
content.
Part IIPaddy, Husked Rice and Milled Rice Standards
39
In PhilippinePremium Grade paddy, it is required that impurity shall not exceed 2.0%, wherein
weed seed and other crop seed shall not exceed 0.10%; China takes the total amount of impurity
as a factor. Compared with the Philippines, requirements of China are stricter.
Chinese Taipei requires that in Grade 1 of medium to short-grain nonglutinous paddy and
long-grain nonglutinous paddy, impurity shall not exceed 0.2% and in Grade 2, it shall not
exceed 0.5%; in glutinou paddy, it shall not exceed 0.5%. Its requirements are stricter.
In standards for scented paddy in Thailand, impurity and undeveloped kernel are taken as
quality factors, and both percentages of nonglutinouspaddy should be no more than 2.0%.
The United States takes the number of seeds in every 500g as afactor. In every 500g of Grade 1,
there should be no more than 4 seeds, wherein heat damaged kernels and objectionable other
seeds (calculated separately or mixedly) should be no more than 3 and heat damaged kernel
should be no more than 1.
Impurity and defective kernel test in China is implemented according to GB/T5494; in
standards for paddy of Japan and Korea, there is no impurity test method; Chinese Taipei test
foreign matters with the method of viewing; Thailand does not measure impurity by
classification and only measures its total amount. The test method for seed and heat damaged
kernels in the United States is taking 500g of whole grains and large broken kernels and
calculating throughgeneral sensory test.
1.3.3.4 Moisture Content
See table 18 for quality requirements for moisture content of each economy.
Table 18 Comparison for Quality Requirements for Moisture Content of Paddy
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
Long-grain nonglutinous paddy
≤13.5
Medium to short-grain nonglutinous paddy
≤14.5
≤14.5 13-15
≤14.0
Long-grain nonglutinous paddy
≤15
Medium to short-grain nonglutinous paddy
≤15
Glutinous paddy
≤14
≤15 ≤14
Moisture contents of long-grain nonglutinous paddy and medium to short-grain nonglutinous
paddy in China respectively are required to be 13.5% and 14.5%. The percentage of medium to
nonglutinous paddy defined by Japan is the same with that of China, which is 1% higher than
that of long-grain nonglutinous paddy. Moisture content in Korea is required to be 13%-15%.
Part IIPaddy, Husked Rice and Milled Rice Standards
40
When moisture content of paddy is less than 13.0%, lower 2 grades and conduct conformity
treatment. The Philippines requires that moisture shall not exceed 14.0%. Moisture
requirements of long-grain nonglutinous paddy and medium to short-grain nonglutinous paddy
in Chinese Taipei are 0.5% higher and 1.5% higher respectively. In Thailand, moisture of paddy
should be no more than 15%. To wet paddy whose moisture is greater than 15%, conduct drying
treatment to it to make sure the moisture is no more than 15%. Paddy for storage should be no
more than 14%. The United States requires that moisture should be no more than 14%; if it
exceeds 14%, it is regarded as sample-grade paddy.
Moisture determination in China is implemented according to GB/T5497. Moisture
determination method in the Philippines is through the use of accurate and reliable grain
moisture measuring device. Korea calculates the moisture content by 105℃ method or other
methods which can get the same value with the former one. Chinese Taipei conducts moisture
determination according to CNS 13500. For the sake of rapidity, they determine moisture
through accurate and reliable qualified moisture measuring device. There is no moisture
determination method in Thailand. Test method for moisture in the United States is taking 650g
paddy samples with dockage removed, and determining moisture with DICKEY-john GAC
2500-ugma and Perten AM 5200-a moisture meter described in moisture manual. Japan
calculates the moisture content bymeans of a grain moisture meteras determined by the
Standard measurement method.
1.3.3.5 Yellow-coloured Rice Content
See table 19 for requirements for yellow-coloured rice in each economy.
Table 19 Comparison for Quality Requirements for Yellow-coloured Rice Content of Paddy
China Japan Korea The Philippines Chinese Taipei
Thailand The United
States
≤1.0 None
Special Grade ≤0.0
Grade 1 ≤0.0
Grade 2 ≤0.1
Grade 3 ≤0.5
Premium Grade ≤0.5
Grade 1 ≤2.0
Grade 2 ≤4.0
Grade 3 ≤8.0
None ≤1.0 None
Yellow-coloured rice in China is required to be no more than 1.0%. There are no requirements
for yellow-coloured rice in Japan, Chinese Taipei and the United States. The Philippines
requires that in Premium Grade, discoloured kernel shall not exceed 0.5%, in Grade 3, it shall
not exceed 8.0%; Korea requires that percentage of yellow-coloured rice Grade 3 should be no
more than 0.5%. Both percentages of ordinary paddy and scented paddy in Thailand are
Part IIPaddy, Husked Rice and Milled Rice Standards
41
required to be no more than 1.0%.
Test method in China for yellow-coloured rice is implemented according to GB/T5496; there
are no test methods for yellow-coloured rice in standards of other economies.
1.3.3.6 Husked rice in Paddy Content
See table 20 for husked rice in paddy of each economy.
Table 20 Comparison for Quality Requirements for Husked rice in Paddy Content of Paddy
China Japan Korea The
Philippines Chinese Taipei
Thailand The United
States
≤2.0 None None None None None None
There are no requirements for husked rice in paddy in Chinese Taipei, Japan,
Korea,thePhilippines, the United States and Thailand; China requires that it should be no more
than 2.0%.
Test method in China is implemented according to 6.1.3 in GB/T5494-2008. First pick out the
husked rice, and then weigh it and calculate the content.
1.3.3.7 Intermixing Rate
See table 21 for intermixing rate in each economy.
Table 21 Comparison of Chinese and Foreign Quality Requirements for Intermixing Rate of Paddy (%)
China Japan Korea The
PhilippinesChinese Taipei
Thailand The United
States
≤5.0
≤0.3
Special Grade ≤3.0
Grade 1 ≤5.0
Grade 2 ≤10.0
Grade 3 ≤15.0
Premium Grade ≤3.0
Grade 1 ≤6.0
Grade 2 ≤10.0
Grade 3 ≤18.0
Medium to short-grain nonglutinous paddy grade 1 ≤ 3
Medium to short-grain nonglutinous paddy grade 2 ≤ 5
Long-grain nonglutinous paddy grade 1≤3
Long-grain nonglutinous paddy grade 2 ≤ 5
Round-grain
Glutinous paddy in nongulutinous scented paddy
Nonglutinous paddy in gulutinous scented paddy
Grade 1 ≤1.0
Grade 2 ≤2.0
Grade 3 ≤3.0
Grade 4 ≤5.0
Grade 5 ≤10.0
Grade 6 ≤10.0
≤2.0 ≤5.0
Part IIPaddy, Husked Rice and Milled Rice Standards
42
glutinous paddy ≤3
Long-grain glutinous paddy ≤3
China requires that the intermixing rate shall not exceed 5.0%. Japan requires that off-type
kernel shall not exceed 0.3%, which is stricter. In Korea glutinous paddy, the upper limit of the
intermixing rate of mixed medium to short-grain nonglutinous paddy is: Special Grade-3.0%,
Grade 1-5.0%, Grade2-10.0%, and Grade3-15.0%. Upper limit of the Philippines contrasting
varieties: Premium Grade-3.0%, Grade 1-6.0%, Grade 2-10.0%, and Grade 3-18.0%. Chinese
Taipei requires that in medium to short-grain nonglutinous paddy grade 1and long-grain
nonglutinous paddy Grade 1, off-type kernel shall not exceed 3%, which is stricter than that of
China. Off-type kernel refers to kernel of other type. Glutinous rice in Thailand nonglutinous
scented rice shall not exceed 2.0%; nonglutinous rice in glutinous scented rice shall not exceed
5.0%. The United States requires that in Grade 1, the intermixing rate shall not exceed 1.0%.
China implements test for intermixing rate in accordance with GB/T5493; Japan determines the
kernel, other cereal kernels and foreign matters by hand selecting samples of 100grams; there
are no test methods for intermixing rate in Chinese Taipei, Korea and Thailand; the United
States conducts the test by taking samples no less than 25g.
1.3.3.8 Colour and Odour
See table 22 for colour and odour of each economy
Table 22 Comparison for Quality Requirements for Colour and Odour
China Japan Korea The
PhilippinesChinese Taipei
Thailand The United States
Color and odor is normal
Standard sample
Standard samples
None
The grain is plump, uniform in shape and bright in colour
Ordinary paddy has no foreign odour, like acid smell
Scented paddy still keeps its natural fragrance. There should be no abnormal odour as storage time grows.
Color requirement: Grade 1 should be white or cream colour.
Grade 2 can be slightly gray.
Grade 3 can be light gray.
Grade 4 can be gray or light rose.
Grade 5 can be dark gray or rose.
Grade 6 can be dark gray or rose.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Standards of China require that colour and odour should be normal. Japan and Korea require
that all the grades should conform to grade standard grains. Philippines standards do not
describe requirements for colour and odour of paddy. Requirements for paddy characters in
Chinese Taipei are plump, uniform in shape and bright in colour. Thailand requires that
ordinary paddy should have no foreign odour; scented paddy should still keep the natural
fragrance after it is grinded to rice or glutinous rice and it should not have abnormal odour as
storage time grows. There are different requirements for different grades in the United States. It
also requires that it should not be moldy, sour or heated, and should not have commercially
unacceptable abnormal odour.
China implements the test according to GB/T 5492; there are no test methods in standards of
Japan, Korea and Thailand; Chinese Taipei conducts determination according to plumpness,
hardness, uniformity, shape and colour of the paddy; the United States checks the samples
roughly to determine their colours. Take 250g samples of fine grinded whole grains and large
broken rice and compare them to reference pictures to determine their colours.
1.3.3.9 DefectiveDefectiveKernel
See table 23 for requirements for defective kernels of each economy.
Table 23 Comparison for Quality Requirements for Defective Kernels (%)
China Japan Kore
a
The Philippines
Chinese Taipei Thailan
d
The Unite
d State
s
When calculating husked rice yield, defective kernels are counted by half
Total percentage(%)
Colored
kernels Speci
al Grade ≤1.0
Grade 1 ≤4.0
Grade 2 ≤7.0
Grade 3 ≤10.0
Immature kernels
Damaged kernels
Immature kernels Grade
1 ≤0.5
Grade 2 ≤1.5
Grade 3 ≤2.5
Grade 4 ≤4.0
Grade 5 ≤6.0
Grade 6 ≤15.0
Aggregate
Heat damaged kernels
≤6 ≤0.2
Premiumgrade ≤0.5
Grade 1 ≤1.5
Grade 2 ≤3.0
Grade 3 ≤5.0
Medium to short-grain nonglutinous paddy grade 1≤10
Medium to short-grain nonglutinous paddy grade 2 ≤ 20
Long-grain nonglutinous paddy
≤3.0
≤6.0
≤3.0
≤6.0
≤6.0
≤6.0
≤0.2
≤0.5
≤0.2
≤0.5
≤0.5
≤0.5
≤6.0
Part IIPaddy, Husked Rice and Milled Rice Standards
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grade 1≤10
Long-grain nonglutinous paddy grade 2 ≤ 20
Round-grain glutinous paddy ≤10
Long-grain glutinous paddy ≤10
In the quality factor of paddy of China, husked rice yield, defective kernels are counted by half.
Japan requires that the total amount ofdamaged kernels, colored kernels, other cereal kernels
and foreign matters should be no greater than 6% and moldykernels should be no greater than
0.2%. Korea requires that the total amount of broken kernels and stained kernels should be no
more than 1.0% and in Grade 3, they should not exceed 10.0%.The Philippines has different
requirements for damaged kernel in different grades, and in Premium Grade, it shall not exceed
0.5%. Chinese Taipei requires that immature medium to short-grain nonglutinous paddy and
long-grain nonglutinous paddy should be no more than 10%. There are different requirements
for damaged kernels in different grades; heat damaged kernels should be counted separately.
The United States requires that red-coloured rice and damaged kernels (calculated separately or
mixedly) should not be more than 0.5% in Grade 1.
China conducts test in accordance with GB/T5494; test for damaged kernel and heat-damaged
kernel in Chinese Taipei is determining “damaged kernel, deformed kernel, broken kernel,
chalky kernel and immature kernel” after division of sample with “heat-damaged kernel and
sprouted kernel” removed; Japan determines the damaged kernels by selecting by hand
selecting from samples of 20grams excepting colored kernels.; the Philippines also determines
the damaged kernels by hand selecting from samples of 50 grams; there are no test methods in
standards of Koreaand Thailand; in the United States, test for red-coloured rice and damaged
kernel are taking 25g whole grains and large broken rice and checking visually.
1.3.3.10 Chalky kernel
See table 24 for requirements for chalky kernels of each economy.
Table 24 Comparison for Domestic and ForeignQuality Requirements for Chalky Kernels (%)
Part IIPaddy, Husked Rice and Milled Rice Standards
45
China Japa
n Kore
a
The Philippines
Chinese
TaipeiThailand The United States
There are no requirements for chalky rice in high quality rice
None None
PremiumGrade ≤3.0
Grade 1 ≤6.0
Grade 2 ≤12.0
Grade 3 ≤20.0
None
Dry paddy
Scented paddy
Jasmine paddy
Proportion in long-grain rice
Proportion in medium-grain rice and short-grain rice
≤6.0 ≤6.0 ≤7.0
Grade 1 ≤1.0
Grade 2 ≤2.0
Grade 3 ≤4.0
Grade 4 ≤6.0
Grade 5 ≤10.0
Grade 6 ≤15.0
≤2.0
≤4.0
≤6.0
≤8.0
≤10.0
≤15.0
Quality requirements for chalky kernels in China are showed in standards for high-quality rice;
there are no quality requirements for chalky kernels in standards of Japan, Korea and Chinese
Taipei. However, Japan and Chinese Taipei classify chalky kernels as part of immature kernel.
The Philippines requires that the total amount of chalky kernel and immature kernel shall not
exceed 3.0% in Premium Grade and not exceed 20.0% in Grade 3. Thailand requires that
proportion of chalky kernels should be no more than 6.0% in dry paddy and scented paddy and
no more than 7.0% in jasmine paddy. In paddy of the United States, there are proportions of
chalky rice in long-grain rice and in medium-grain rice and short-grain rice, and the
requirements are different in different grades.
Test for chalky rice in the United States is taking 25g whole grain and large broken rice and
checking visually.
1.3.3.11 Other Quality Requirements
Standards for paddy in Japan also include quality requirements for paddy seeds and paddy for
fodder. See Table 25 and Table 26.
Part IIPaddy, Husked Rice and Milled Rice Standards
46
Table 25 Nonglutinous Paddy Seed, Glutinous Paddy Seed, Nonglutinous Upland Rice Seed, Glutinous Upland Rice Seed
Grade
Item
Minimum limit Maximum limit
Colour Germination rate (%)
Sound grain(%)
CharacterMoisture
(%)
Damaged kernels
(%)
Foreign matter
(%)
Qualified 90 90 Standard sample
14.5 0.5 0.2 Inherent colour of the variety
Table 26 Paddy for Fodder
Grade
Item
Maximum limit
Moisture (%) Broken kernels
(%)
Other cereal kernels(%) Foreign matter
(%) Wheat (%)Other cereal kernels other than husked
rice and wheat
Qualified 14.5 25 1 1 2
There are no quality requirements for paddy in Korea.
Except the above quality requirements, standards of Chinese Taipei also include quality
requirements for test weight and nonglutinous paddy. See table 27.
Table 27 Other Quality Requirements of Chinese Taipei
Medium to short-grain
nonglutinous paddy
Grade 1
Medium to short-grain
nonglutinous paddy
Grade 2
Long-grain nonglutinous
paddy Grade 1
Long-grain nonglutinous
paddy Grade 2
Round-grain glutinous
paddy
Long-grain glutinous
paddy
Test weight g/L
560 530 520 490 510 480
Nonglutinous paddy %
- - - - 4 4
There are also requirements for red-coloured rice in standards for paddy of Thailand. See table
28. Various classes of paddy are required to be no more than 2.0%.
Table 28 Quality Requirements for Red-coloured Rice
Wet paddy Dry paddy Scented paddy Jasmine paddy
Red paddy 2.0 2.0 2.0 2.0
There are Special Grade and requirements for Special Grade in standards for paddy of the
United States, including infested rough rice, parboiled rough rice, smutty rough rice, glutinous
rough riceand aromatic rough rice, which are supplement to quality requirements. Parboiled
rough rice is rough rice in which the starch has been gelatinized by soaking, steaming and
drying. Grade U.S. No.1 to Grade U.S. No.6 inclusive shall contain not more than 10.0%
Part IIPaddy, Husked Rice and Milled Rice Standards
47
ungelatinized kernels. Grade U.S. No.1 and U.S. No. 2 shall contain not more than 0.1 percent,
grade U.S. No.3 and U. S. No. 4 not more than 0.2 percent, and grade U.S. No.5 and U. S. No. 6
not more than 0.5 percentof non-parboiledrice. Smutty rough rice shall be rough rice which
contains morethan 3.0% smutty kernerls. Glutinous rough rice shall be special varieties of rice
(Oryza sativa L. glutinosa ) which contains more than 50 percent chalky kernels. Grade U.S.
No.1 shall contain not more than 1.0 percent of nonchalky kernels, grade U.S. No.2 not more
than 2.0 percent of nonchalky kernels, grade U.S. No.3 not more than 4.0 percent of nonchalky
kernels, grade U.S. No.4 not more than 6.0 percent of nonchalky kernels, grade U.S. No.5 not
more than 10.0 percent of nonchalky kernels, and grade U.S. No.6 not more than 15.0 percent
of nonchalky kernels.
2 Standards for Husked Rice (Brown Rice)
2.1 Scope of Application of Standards and Product Classification
2.1.1 Scope of Application of Standards
The standard for husked riceof China is GB/T 18810-2002, which is released by General
Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of
China. It is applicable to commercial husked rice for purchase and sale, storage, transport,
processing and export.
The standard for husked rice in Japan is applicable to medium to short-grain nonglutinous
husked rice, glutinous husked rice, upland medium to short-grain nonglutinoushusked rice,
upland glutinous husked rice and husked rice used for brewing.
Korean standard is Standard for Inspection of Agricultural Products - huskedRice. It is
applicable to husked rice, and there are no specific regulations.
Thailand standards for paddy, husked rice and rice, which are released by National Agricultural
and Food Standards Office of Thai Agriculture and Cooperatives, are recommended standards.
Thailand standards for husked rice are showed in standards for paddy and rice, and there is no
separate standard for husked rice. It is applicable to ordinary husked rice, jasmine husked rice
and scented husked rice.
U.S. standards for brown rice for processing are released by Federal Grain Inspection Service,
Grain Inspection, Packers and Stockyards Administration, United States Department of
Agriculture on November 27, 2009. U.S. standards for brown rice consists of more than 50.0
Part IIPaddy, Husked Rice and Milled Rice Standards
48
percent of kernels of brown rice, and which is intended for processing to milled rice. It should
comply with the provisions of the Federal Food, Drug and Cosmetic Act, or other Federal laws.
2.1.2 Product Classification
China husked rice is classified according to quality, type and planting season of the grain,
including early long-grain nonglutinoushusked rice, late long-grain nonglutinous husked rice,
medium to short-grain nonglutinous husked rice, long-grain glutinous husked rice and
round-grain glutinous husked rice.
Japan husked rice is classified according to quality, growing conditions and purpose of the grain,
including three types: “nonglutinoushusked rice and glutinous husked rice”, “upland
nonglutinous husked rice and upland glutinous husked rice”, “husked rice used for brewing”.
Korea husked rice includes husked rice of general varieties and husked rice of uniform
varieties.
Thailand husked rice is classified as ordinary husked rice, jasmine husked rice and scented
husked rice according to scent, and is classified as medium to short-grain nonglutinous husked
rice and glutinous husked rice according to quality and shape of the grain.
The United States brown rice is classified into 4 classes according to the percentage of whole
kernels, broken kernels, and types of rice, including “long grain brown rice for processing”,
“medium grain brown rice for processing”, “short grain brown rice for processing” and “mixed
rbrown rice for processing”.
2.2 Grading and Mass Parameters Determining the Grade
See table 29 for grades and quality parameters of husked rice in each economy.
Table 29 Grading and Mass Parameters Determining the Grade of Husked rice
Item China Japan Korea Chinese Taipei
Thailand The United
States
Grading
It is classified into 5 grades according to test weight and head rice yield.
In accordance with whole grain rate, husked rice and upland husked rice are divided into 3 grades and husked rice for brewing is divided into 5 grades.
In accordance with character, test weight and whole grain, Korea husked rice is divided into 2 grades and off grade.
Both long-grain nonglutinous paddy and medium to short-grain nonglutinous paddy are divided into 3 grades
In accordance with shape, whole grain and broken grain of husked rice, it is divided into 6 grades.
In accordance with broken grain and damaged grain and other factors, it is divided into 5 grades.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Item China Japan Korea Chinese Taipei
Thailand The United
States
Quality factors
Test weight, head rice yield, impurity, defective kernel (mouldy kernel, immature kernel, injured kernel, spotted kernel and sprouted kernel), moisture, rice grain, yellow-coloured rice, other types of husked rice, colour, odour, etc.
Whole grain rate, character, moisture, bad grain, dead grain, stained grain, rice grain, wheat and grains of other type, foreign matter, protein, amylose, etc.
Character, test weight, whole grain, moisture, damaged kernel, stained kernel, dead rice, paddy, other cereal grains and foreign matter
Moisture, foreign material, damaged kernels, heat damaged kernels, off-type kernels, broken kernels, immature kernels, non-opaque waxy kernels
Whole grain rate, broken grain, red-coloured rice, yellow-coloured rice, chalky grain, broken grain, glutinous paddy, rice grain, immature grain, off-type grain, other seeds and foreign materials, etc.
Rice grain, heat-damaged grain, damaged grain, immature grain, off-type grain, chalky grain, other cereal grain, hramful seed, red-coloured rice, broken grain, milled rice rate, appearence, odour, moisture, etc.
2.3 Comparative Analysis of Quality Factors
2.3.1 Comparison of Definitions of Quality Factors
2.3.1.1 Test Weight
See table 30 for definitions of test weight of each economy.
Table 30 Comparison for Definitions of Test Weight in Standards for Husked rice
China Japan Korea Thailand The
United States
Test weight: weight of husked rice in unit volume, with the unit being g/L.
None Test weight: weight of 1L husked rice measured by Bramwell grain meter.
None None
There are concepts of test weight in China and Korea. Both of them are quality factors and both
of them refer to weight of 1L grains.
2.3.1.2 Head Rice
See table 31 for definitions of head rice in each economy.
Table 31 Comparison for Definitions of Head Rice in Standards for Husked rice
China Japan Korea Thailand The United States
Head rice: whole rice grain and grain whose average length reaches four
fifths and more of the whole rice grain None None
Head rice: broken rice whose reserved part is longer than the broken
None
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after husked rice is milled to national standard grade 1.
part but shorter than the whole grain,
including broken rice whose reserved part
reaches 80% and more of the whole rice.
China and Thailand both have definitions for head rice.
2.3.1.3 Head Rice Yield
See table 32 for definitions of head rice yield in each economy.
Table 32 Comparison for Definitions of Head Rice Yield in Standards for Husked rice
China Japan Korea Thailand The United States
Head rice yield: percentage of head rice
accounting for the medium to short-grain
nonglutinous paddy sample.
None None
Head rice yield: percentage of whole grain and head rice accounting for
paddy sample (there is no such definition in the standard and it is
extracted from the standard)
None
China and Thailand both have definitions for head rice yield.
2.3.1.4 Defective Kernel
See table 33 for definitions of defective kernels of each economy.
Table 33 Comparison for Definitions of Defective Kernel in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The United States
Defective kernels: kernels that are immature or damaged but still have use value. Including immature kernel, injured kernel, spotted kernel, sprouted kernel and mouldy kernel.
Damaged kernel: kernels that are damaged (sprouted kernel, diseased kernel, sprouted kernel, injured kernel, kernel with cracked endosperm, deformed kernel, spotted kernel, broken kernel, etc.)
Damaged kernel: kernels that are damaged (sprouted kernel, diseased kernel, injured kernel, rotted kernel, cracked kernel, deformed kernel, rusted rice, broken rice, etc.) Grains that are slightly damaged and do not affect quality of the rice and chalky rice rate are excluded.
Damaged kernels: whole or broken rice kernels that are damaged, including heat damaged kernels, light yellow kernels, sprouting kernels, fungus and insect damaged kernels, fissure and cracked kernels, abnormal kernels, rusty kernels.
Immature kernels: kernels which are immature or
Damaged kernels: broken kernels which are visible to the naked eyes, including kernels broken because of humidity, heat, bacteria, insects and other reasons.
Damaged kernels: complete or broken kernels discoloured or damaged because of water, insects, heat or other reasons, including parboiled rice in nonparboiled rice and smutty kernels.
Part IIPaddy, Husked Rice and Milled Rice Standards
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China Japan Korea Chinese Taipei Thailand The United Statesunder developed, and their appearances are usually lusterless, flatter, thinner or smaller, including chalky kernels.
Definitions of broken kernels of Japan, damaged kernels of Korea, damaged kernels of the
United States and Thailand are the same with the definition of defective kernels of China, and
they all belong to defective kernels. Defective kernels of each economy all include injured
kernels, spotted kernels, sprouted kernels and mouldy kernels. Defective kernels of Japan and
Korea also includes cracked kernel, deformed kernel, spotted kernel (rusted kernel), broken rice,
etc; defective kernels of China,Chinese Taipei and the United States also include immature
kernel; there isno definitions of immature kernels in other countries.
2.3.1.5 Broken Rice and Small Broken Rice
See table 34 for definitions of broken rice in each economy.
Table 34 Comparison for Definitions of Broken Rice and Small Broken Rice in Standards for Husked rice
China Japan Korea Thailand The United States
None None None
Broken rice: incomplete rice whose reserved length is longer than a quarter but shorter than the whole grain and the reserved part is less than 80% of the whole grain. Small broken rice: small broken rice that can pass through circular metal sieve with the thickness being 0.79 mm and the diameter being 1.75 mm.
Broken rice: kernels of rice which are less than three-fourths of whole kernels.
Thailand and the United States both have the concept of broken rice and their foundations are
both length of the rice grain. Thailand divides incomplete rice to broken rice and small broken
rice, while the United States has no such classification. Broken rice in Thailand refers to
incomplete rice whose reserved length is longer than a quarter but shorter than 80% of the
whole grain, while broken rice in the United States is required to be less than three fourths of the
whole grain.
2.3.1.6 Red-coloured Rice
See table 35 for definitions of red-coloured rice in each economy.
Table 35 Comparison for Definitions of Red-coloured Rice in Standards for Husked rice
Part IIPaddy, Husked Rice and Milled Rice Standards
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China Japan Korea Thailand The United States
None None
Stained kernel: refer to grains and red-coloured rice whose surfaceis stained partially or completely. But grains can be removed after pounding and grains not affecting the quality of rice and pounding harvesting rate are excluded.
Red-coloured rice: husked rice wrapped with red outer membrane or rice partly warpped with red outer membrane after milling and other grains with natural pigment cortex.
Red-coloured rice: whole or broken grain with apparent red cortex.
Korea, Thailand and the United States all have the concept of red-coloured rice, and definitions
given by Korea and Thailand are more detailed; standards of Korea specifies that stained kernel
does not include grains can be removed after pounding and grains not affecting the quality of
rice and pounding harvesting rate.
2.3.1.7 Yellow-coloured Rice
See table 36 for definitions of yellow-coloured rice in each economy.
Table 36 Comparison for Definitions of Yellow Coloured Rice in Standards for Husked rice
China Japan Korea Thailand The United States
Yellow-coloured rice: kernel whose endosperm is yellow and which is apparently different with normal kernel.
None None
Yellow-coloured rice: kernel whose parts apparently turn yellow, including steamed rice which turns maple partly or completely.
None
Definitions of yellow-coloured rice in China and Thailand are the same.
2.3.1.8 Chalky Kernel
See table 37 for definitions of chalky kernels of each economy.
Table 37 Comparison for Definitions of Chalky Kernels in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The United States
None None None
Whole or broken kernels which more than one-half are chalky. The chalky area is determined by a projection view.
Chalky Kernels: medium to short-grain nonglutinous paddy whose 50% and more part has greyish white spots, which look like chalk.
Chalky Kernels: whole or large broken kernels of rice which are one-half or more chalky
Thailand, Chinese Taipei and the United States have the concepts of chalky kernels and their
defining ranges are the same. They all refer to medium to short-grain nonglutinous grain
containing half or more of chalky parts.
2.3.1.9 Immature Kernels
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See table 38 for definitions of immature kernels of each economy.
Table 38 Comparison for Definitions of Immature Kernels in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The
United States
Immature kernel: kernels that are immature, not plump, and the outside is completely powdery.
Immature kernel: all the kernels that are immature other than dead kernels
Immature kernel: all the kernels those are immature other than dead kernels.
Immature kernels: whole or broken kernels which are immature or underdeveloped, and their appearances are usually lusterless, flatter, thinner or smaller, including chalky kernels.
Immature kernels refer to kernels that are not conpletely mature and are greener and smaller than normal and mature kernels.
None
China, Japan, Korea, Chinese Taipei, and Thailand all have the concepts of immature kernel,
and they all refer to kernels that are not completely mature. But descriptions of China and Korea
are more detailed.
2.3.1.10 Impurity
See table 39 for definitions of impurity of each economy.
Table 39 Comparison for Definitions of Impurity in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The United
States
Impurity: other matters other than paddy. Including throughs, inorganic impurity, organic impurity
Foreign matter: other impurities other than paddy.
Foreign matter: other matters other than paddy and materials which cannot pass through the 1.7mm mesh sieve (hereinafter referred to as #1 sieve) in KS A 5101 -1 standard sieve when sieving the grains.
Foreign material: materials which passed through the specified test sieve (1.7 mm pore size), and those remaining on the top of the sieve, except rice kernels and paddy rice.
Impurity: other matters other than paddy, such as bran powder and cortex.
Irrelevant materials: all the materials other than rice, relevant materials and seeds.
All economies have the concepts of impurity, and their defining ranges are thesame. They all
refer to materials other than paddy. But China divides impurities into throughs, inorganic
impurities and organic impurities, while the rest four countries do not have such classification.
2.3.1.11 Colour and Odour
See table 40 for definitions of colour and odour in each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Table 40 Comparison of Definitions of Colour and Odour in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The
United States
Colour and odour: Inherent comprehensive colour and odour of paddy.
Character:roundness, uniform size at the crop, uniformity, character and glossiness
Character: refer to thickness of the shell, plumpness, hardness, colour, appearance and uniformity, scratch degree of the shell, core white and abdominal white degree, etc.
Character: thickness of the bran, the shape, gloss, fullness, hardness, even distribution, damage and chalkiness of the rice kernel.
Colour and odour: no undesirable odour, like acid smell.
None
Character of Japan, character of Korea and colour and odour of China are all factors of sensory
evaluation.
2.3.2 Definitions of Other General Factor Terminology
See table 41 for other general factors in each economy.
Table 41 Other General Factors in Standards for Paddy
Terminology
China
(1) Husked rice: products getting from paddy through processing and dehusking.
(2) Early long-grain nonglutinous husked rice: products getting from early long-grain nonglutinous paddy through processing.
(3) Late long-grain nonglutinous husked rice: products getting from late long-grain nonglutinous paddy through processing.
(4) Medium to short grain nonglutinous husked rice: products getting from medium to short grain nonglutinous paddy through processing.
(5) Long-grain glutinous grain husked rice: products getting from medium to long-grain glutinous grain paddy through processing.
(6) Medium to short grain glutinous husked rice: products getting from medium to short grain glutinous paddy through processing.
Japan (1) Percentage: weight of content accounting for the total weight.
(2) Dead rice grains: grains that are not plump and powdery (green dead rice grains and white rice grains)
Korea
(1) Percentage: weight rate accounting for the total amount
(2) Cracked kernel: kernels having two or more cracks.
(3) Dead grain: grain with three fourths or more of its volume bring powdery.
Thailand
(1) Nonglutinous scented paddy or non-waxy scented paddy refers to scented rice, scented husked rice and scented paddy grain, wherein the rice has semitransparent appearance. Some grains have or do not have powdery grain.
(2) Glutinous scented paddy refers to glutinous scented rice, glutinous scented husked rice, glutinous scented paddy grain, wherein glutinous rice has powdery grain. After it is steamed, grains become glutinous and stick to each other.
(3) Scented paddy grain or unhulled scented grain refers to nonglutinous paddy or glutinous paddy whose husk remains after dehusking.
(4) Dehusked scented rice or scented husked rice or Thailand husked rice refers to dehusked glutinous or nonglutinous scented paddy only. In the process of dehusking, part of the cortex may also be
Part IIPaddy, Husked Rice and Milled Rice Standards
55
Terminology
removed.
(5) Scented rice or milled rice or polished rice refers to nonglutinous paddy with cortex and embryo removed.
(6) Glutinous scented rice or milled glutinous rice or polished glutinous rice refers to glutinous paddy with cortex and embryo removed.
(7) Partial grain refers to part of grain which equally divides the whole grain to ten in length.
(8) Starch sugar refers to a kind of starch fragments in the grain. Since contents of starch sugar are different, texture of boiled grains varies.
(9) Alkali spreading value refers to digestion degree of rice grain or scented rice grain soaking in potassium hydroxide with the concentration being 1.7% and the temperature being 30°C for 23 hours.
The United States
(1) Brown rice: whole or broken kernels of rice from which the hulls have been removed.
Long grain brown rice:shall consist of brown rice for processing which contains more than 25.0 percent of whole kernels of brown rice and not more than 10.0 percent of whole or broken kernels of medium or short-grain rice.
Medium grain brown rice: shall consist of brown rice for processing which contains more than 25.0 percent of whole kernels of brown rice and not more than 10.0 percent of whole or broken kernels of long-grain rice or whole kernels of short-grain rice.
Short grain brown rice: shall consist of brown rice for processing which contains more than 25.0 percent of whole kernels of brown rice and not more than 10.0 percent of whole or broken kernels of long-grain rice or whole kernels of medium-grain rice.
Mixed brown rice: shall be brown rice for processing which contains more than 25.0 percent of whole kernels of brown rice and more than 10.0 percent of ``other types'' as defined in paragraph (i) of this section.
(2) Heat-damaged kernels: whole or broken kernels of rice which are materially discolored and damaged as a result of heating and parboiled kernels in nonparboiled rice which are as dark as, or darker in color than, the interpretive line for heat-damaged kernels.
(3) Milling yield: an estimate of the quantity of whole kernels and total milled rice (whole and broken kernels combined) that are produced in the milling of rough rice to a well-milled degree.
Relevant materials: all the by-products of rice grains, such as outer glume, lemma, glumelle, awn, plumule and cortex.
(4) Seed: whole or broken seeds of any plant other than rice.
(5) Irrelevant materials: all the materials other than rice, relevant materials and seeds.
(6) Smutty kernels: whole or broken kernels of rice which are distinctly infected by smut.
(7) Types of rice. The following three types: long grain, medium grain, short grain.
(8) Ungelatinized kernels: whole or large broken kernels of parboiled rice with distinct white or chalky areas due to incomplete gelatinization of the starch.
2.3.3 Quality Requirements
2.3.3.1 Test Weight
See table 42 for requirements for test weight of husked rice in each economy.
Table 42 Specifications for Test Weight in Standards for Husked rice
China Japan Korea Thailand The
United States
Long grain nonglutinous husked rice Medium to short grain nonglutinoushusked rice
Not specified
General varieties Uniform varieties
Grade 1 ≥810 Grade 1 ≥ 790
Grade 2 ≥800 Grade 2 ≥780
Not specified
Not specified
Part IIPaddy, Husked Rice and Milled Rice Standards
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China Japan Korea Thailand The
United States
Grade 1 ≥780 Grade 1 ≥ 820
Grade 2 ≥760 Grade 2 ≥ 800
Grade 3 ≥740 Grade 3 ≥ 780
Grade 4 ≥720 Grade 4 ≥ 760
Grade 5 ≥700 Grade 5 ≥ 740
Offgrade ≥780 Off grade ≥760
China and Korea all takes test weight as a grading factor. In Korea standards, test weight of
husked riceGrade 1 of general varieties shall not be less than 810 g/L; test weight of husked
riceGrade 1of uniform varieties shall not be less than 790 g/L; test weight of China Grade 1
medium to short grain nonglutinous husked rice shall not be less than 820 g/L; there is no such
quality factor in the rest economies.
2.3.3.2 Impurity
See table 43 for requirements for impurity in husked rice in each economy.
Table 43 Specifications for Impurity in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The United
States
≤0.5%
Grade 1 ≤0.2%
Grade 2 ≤0.4%
Grade 3 ≤0.6%
Grade 1 ≤0.1%
Grade 2 ≤0.2%
Offgrade ≤0.7%
Grade 1 ≤0.2%
Grade 2 ≤0.3%
Grade 3 ≤0.5% None None
China, Japan and Korea all have quality factor of impurity. Korea husked riceGrade 1 requires
that impurity content shall not exceed 0.1%; Korea husked riceGrade 2 requires that impurity
content shall not exceed 0.2%, which is the same with that of Japan husked riceGrade 1.
Thailand does not take impurity as a quality factor separately. Instead, it takes impurity,
undeveloped kernel and immature kernel as one quality factor. There is no specification about
impurity in the United States standards for husked rice.
2.3.3.3 Defective Kernel
See table 44 for requirements for defectivekernel in husked rice in each economy.
Table 44 Specifications of Defective Kernel in Standards for Husked rice (unit,%)
China Japan Korea Thailand The United States
≤7.0
Broken kernel
Grade 1 ≤15
Grade 2 ≤20
Damaged kernel
Grade 1 ≤18.0
Damaged kernel
100% husked rice ≤ 0.75
5% husked rice ≤
Undeveloped, immature rice and
impurity
≤5.0
Damaged kernel
U.S. brown rice Grade 1 ≤1.0
Grade 2 ≤2.0
Grade 3 ≤4.0
Part IIPaddy, Husked Rice and Milled Rice Standards
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China Japan Korea Thailand The United States Grade 3 ≤30
Grade 2 ≤30.0
Off grade ≤40.0
1.0
10% husked rice ≤ 1.0
5% husked rice ≤ 1.5
≤6.0
≤7.0
≤8.0
Grade 4 ≤8.0
Grade 5 ≤15.0
There are quality factors of defective kernels in all economies. Wherein, requirements for
defective kernels in United States standards for husked rice are the strictest, and in Grade 1
husked rice, defective kernel content shall not exceed 1.0%. China standards for husked rice
require that defective kernels content shall not exceed 7% and mouldy kernel shall not exceed
1%; Thailand divides defective kernels to two quality factors and takes undeveloped kernel and
immature kernel as one factor. Other economies do not have such requirements.
2.3.3.4 Moisture Content
See table 45 for requirements for moisture content in each economy.
Table 45 Specifications for Moisture in Standards for Husked rice
China Japan Korea Thailand The United States
Long grain nonglutinous husked rice ≤14%
Medium to short grain nonglutinous husked rice ≤15%
≤15.0% ≤15% ≤14% ≤14.5%
There are quality factors of moisture in all economies. China requires that moisture content in
long-grain nonglutinous husked rice and medium to short-grain nonglutinous husked rice shall
not exceed 14% and 15% respectively. Japan and Korea both require that moisture content shall
not exceed 15%; Thailand requires that it shall not exceed 14%; the United States requires that
it shall not exceed 14.5% and if it exceeds 14.5%, the brown rice is regarded as sample-grade
brown rice.
As for test method, China conducts it according to GB/T 5497. There are four moisture
determination methods (105℃ constant weight method, constant-temperature constant-time
drying method, tunnel oven method and twice drying method).
Korea conducts moisture determination with 105℃ drying method or methods which can get
the same value.
Moisture determination methods of Thailand includes hot air chamber humidity analysis
method and capacitance humidity calculator. Thailand hot air chamber humidity analysis
method is similar to Chinese constant-temperature constant-time drying method and both of
them dry the sample at the temperature of 130℃.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Test method for moisture in the United States is taking 650g brown rice, and determining
moisture with DICKEY-john GAC 2500-ugma and Perten AM 5200-a moisture meter
described in moisture manual.
2.3.3.5 Paddy Grains
See table 46 for requirements for paddy grains in each economy.
Table 46 Specifications on Paddy Grains in Standards for Husked rice
China Japan Korea Thailand The United States
≤40 grain/kg Not specified
Grade 1≤0.2%
Grade 2 ≤0.3%
Offgrade ≤0.5%
100% husked rice ≤ 1.0%
5% husked rice ≤ 1.0%
10% husked rice ≤ 2.0%
15% husked rice ≤ 2.0%
U.S. brown rice Grade 1 ≤20 grain/500g
Grade 2 ≤2%
Grade 3 ≤2%
Grade 4 ≤2%
Grade 5 ≤2%
Requirements for paddy grains in China husked rice and U.S. brown rice Grade 1 are the same,
i.e., in every 500g rough rice, the number of paddy grains shall not exceed 20. In the rest grades
of U.S. brown rice, paddy grain content is calculated by percentage, and the standards specify
that paddy grain content shall not exceed 2%. Korea husked riceGrade 1 requires that paddy
grain content shall not exceed 0.1%, which is stricter.
Requirements for China husked rice and U.S. brown rice Grade 1 are the same. U.S. brown rice
below Grade 2 and Thailand standards for husked rice take the percentage of paddy grain as a
limit factor, while China defines its content by “grain/kg”. (Note: China husked rice requires
that paddy grain content shall be no more than 40 grains/kg; first two grades of Thailand
ordinary husked rice require that paddy grain content shall not exceed 1% and last two grades
require that paddy grain content shall not exceed 2%.) Test method of U.S. is: taking 500g
brown rice and determining number of paddy grains; taking brown rice no less than 50g and
determining the percentage of paddy grains.
2.3.3.6 Yellow-coloured Rice
See table 47 for requirements for yellow-coloured rice in each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Table 47 Specifications for Yellow-coloured Rice in Standards for Husked rice
China Japan Korea Thailand The United States
≤1.0% Not specified Not specified
100% husked rice ≤ 0.75%
5% husked rice ≤ 1.0%
10% husked rice ≤ 1.0%
15% husked rice ≤ 1.0%
Not specified
Yellow-coloured rice in China is required to be no more than 1%. Thailand 100% husked rice
requires that yellow-coloured rice content shall not exceed 0.75%, which is stricter; other
grades of Thailand husked rice requires that yellow-coloured rice content shall not exceed 1.0%,
which is the same with requirements of China husked rice. Other economies do not have such
quality factor.
2.3.3.7 Red-coloured Rice
See table 48 for requirements for red-coloured rice in each economy.
Table 48 Specifications for Red-coloured Rice in Standards for Husked rice
China Japan Korea Thailand The United States
Not specified Not specified
General varieties Uniform varieties
Grade 1 ≤0.0 Grade 1 ≤0.0
Grade 2 ≤0.1 Grade 2 ≤0.1
Offgrade ≤0.5 Offgrade ≤0.5
100% husked rice ≤1.5
5% husked rice ≤ 2.0
10% husked rice ≤ 2.0
15% husked rice ≤ 5.0
U.S. brown rice Grade 1 ≤1.0
Grade 2 ≤2.0
Grade 3 ≤4.0
Grade 4 ≤8.0
Grade 5 ≤15.0
Korea, Thailand and the United States all have quality factors of red-coloured rice.
Requirements for red-coloured rice in Korea standards for husked rice are the strictest.Husked
riceGrade 1 of both general varieties and uniform varieties shall not have red-coloured rice
(stained rice). Standards of Thailand require that in 100% husked rice, red-coloured rice content
shall not exceed 1.5% and in 15% husked rice, red-coloured rice content shall not exceed 5%. In
different grades of the United States, the differences of red-coloured rice content are the
greatest. The total content of red-coloured rice and broken kernels are regarded as one quality
factor. it is required that in U.S. brown rice Grade 1, total content of red-coloured rice and
broken kernels should not exceed 1%, and in U.S. brown rice Grade 5, total content of
red-coloured rice and broken kernels should not exceed 15%. Other economies do not have
such quality factor.
2.3.3.8 Chalky Kernel
See table 49 for requirements for chalky kernel in each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
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Table 49 Specifications for Chalky Kernel in Standards for Husked rice
China Japan Korea Thailand The United States
Not specified Not
specified Not specified
100% husked rice ≤ 6
5% husked rice ≤ 6
10% husked rice ≤ 7
15% husked rice ≤ 7
U.S. brown rice Grade 1 ≤2.0
U.S. brown rice Grade 2 ≤4.0
U.S. brown rice Grade 3 ≤6.0
U.S. brown rice Grade 4 ≤8.0
U.S. brown rice Grade 5 ≤15.0
Both standards of Thailand and the United States have quality factors of chalky kernel. The two
higher grades of Thailand husked rice require that chalky kernel content shall not exceed 6%.
United States standards for brown rice require that in Grade 1 brown rice, chalky kernel content
shall not exceed 2.0%, in Grade 3 brownrice; chalky kernel content shall not exceed 6%.
However,other economies have no such quality factor.
2.3.3.9 Broken Rice
See table 50 for requirements for broken rice in each economy.
Table 50 Specifications for Broken Rice in Standards for Husked rice
China Japan Korea Chinese Taipei Thailand The United States
Not specified
Not specified
Not specified
Round-grain type
Grade 1 ≤ 2%
Grade 2 ≤ 3%
Grade 3 ≤ 4%
Long-grain type
Grade 1 ≤ 4%
Grade 2 ≤ 6%
Grade 3 ≤ 8%
Round glutinous rice: ≤ 3%
Long glutinous rice: ≤ 6%
100% husked rice ≤ 4.5%
5% husked rice ≤ 7.0%
10% husked rice ≤ 12.0%
15% husked rice ≤ 17.0%
U.S. brown rice Grade 1 ≤1.0%
Grade 2 ≤2.0%
Grade 3 ≤3.0%
Grade 4 ≤4.0%
Grade 5 ≤6.0%
Thailand and the United States both have quality factors of broken rice. Thailand 100% husked
rice requires that broken rice content shall not exceed 4.5%. United States brown rice Grade 1
requires that broken rice content shall not exceed 1%. The rest economies have no such quality
factor.
3 Standards for Milled Rice (White Rice)
3.1 Scope of Application of Standards and Product Classification
3.1.1 Scope of Application of Standards
The standard for Chinese milled ricestandard is GB1354-2009, which applies to commercial
Part IIPaddy, Husked Rice and Milled Rice Standards
61
edible rice made by paddy, husked rice and half-finished rice, and shall not apply to rice of
special species, rice for special use or rice with additives.
The Japanese milled rice standard is Specification and Regulation for Agricultural Products -
Rice. It is applicable fornonglutinousrice, glutinous rice, upland nonglutinous rice and
uplandglutinous rice.
The Korean milled rice standard is Inspection Standard for Agricultural Products - Rice.It is
applicable for rice, yet without any specific specifications.
The standard number for Philippine National Standard - Organic Milled Rice is PNS/BAFPS
42-1:2008 and PNS/BAFPS 42-2:2008. It is applicable for organic milled rice.
The milled rice standard of Chinese Taipei is CNS2425:2015. It is applicable for round-grain,
long-grain and glutinous white rice.
The ThaiAgricultural Product Standard - Rice is applicable for paddy and husked rice produced
in Thailand as well as domestic milled rice processed from paddy. The Thai Agricultural
Product Standard - Thai Aromatic Rice is applicable for aromatic white rice and aromatic
glutinous rice. The Thai Agricultural Product Standard - Thai Jasmine Rice is applicable for
Thai jasmine rice including rice kernels, husked rice and white rice produced from aromatic
nonglutinous rice.
The milled rice standard of the United States is the United States Standards for Rice. It is
applicable for whole or broken rice from which the hulls and at least the outer bran layers have
been removed and which contain not more than 10.0 percent of seeds, paddy kernels, or foreign
material, either singly or combined. In addition, the Federal Food, Drug and Cosmetic Act as
well as other federal laws shall be followed.
3.1.2 Product Classification
The Chinese standard classifies the milled rice into round-grain milledrice, long-grain
milledrice and glutinous milledrice (which is further classified into round-grain glutinous
milledrice and long-grain glutinous milledrice) based on the grain shape and nature, and
classifies the milledrice into milledrice and high quality milledrice based on the edible quality.
The Japanese standard classifies themilled rice into nonglutinousrice, glutinous rice, upland
nonglutinousrice and upland glutinous based on the plant conditions and grain nature, and
Part IIPaddy, Husked Rice and Milled Rice Standards
62
classifies the milledrice into seventy percent milled rice (milled rice with a milled rate of 30%)
and completely milled rice (milled rice with a milled rate of 100%).
The Philippine standard classifies the organic milled rice into very-long-grain, long-grain,
medium-grain rice and short-grain rice based on the grain shape, and classifies the organic
milled rice into aromatic rice and brewers rice based on the intended purpose.
The standard of Chinese Taipei classifies the milledrice into round-grain rice, long-grain rice,
round glutinous rice and long glutinous rice based on the grain shape and nature.
The Thai rice is classified into three categories including normal rice, aromatic rice and jasmine
rice based on the odour type, two categories including round-grain rice and glutinous rice based
on the grain nature and shape and four categories into soft round-grain rice, loose round-grain
rice, hard round-grain rice and glutinous round-grain rice based on the starch sugar content and
alkali spreading value.
The United States milled rice refers to whole or broken kernels of rice from which the hulls and
at least the outer bran layers have been removed and which contain not more than 10.0% of
seeds, paddy kernels, or foreign material, either singly or combined, which is classified into
long grain milled rice, medium grain milled rice, short grain milled rice and mixed milled rice
based on the percentage of whole kernels and types of rice, and classified into second head
milled rice, screenings milled rice and brewers milled rice based on the percentage of whole
kernels and of broken kernels of different size.
3.2 Mass Parameters for Grading
See Table 51 for the mass parameters for grading rice in each economy.
Table 51 Mass Parameters for Grading Rice
Item China Japan The
Philippines Chinese Taipei Thailand
The United States
Grade
Normal rice long-grain and round-grain milledrice are classified into 4 grades,
High quality rice is classified into 3 grades
Grade I, Grade II, offgrade and milled rice not specified with the specification
The organic milled rice is classified into 6 grades
Both of the round-grain rice and long-grain rice are classified into 3 grades. As for the glutinous rice, no grade is imposed, and it is only
Both of the refined rice and aromatic rice are classified into 4 grades including 100%, 5%, 10% and 15%, among
6 grades and sample grade
Part IIPaddy, Husked Rice and Milled Rice Standards
63
Item China Japan The
Philippines Chinese Taipei Thailand
The United States
and long-grain and round-grain glutinous milled rice are divided into 3 grades
classified into round-grain glutinous rice and long-grain glutinous rice.
which the glutinous rice is classified into 2 grades including 10% and 25%; the jasmine rice is classified into 6 grades including Grade A 100%, Grade B 100%, Grade C 100%, 5%, 10% and 15%
Grading parameter
Processing fineness, broken kernel and small broken kernel, defective kernel, foreign material
Processing fineness, broken kernel and small broken kernel, defective kernel, chalky kernel percentage, tasting assessment value and foreign material
Character, powder kernel and damaged kernel, broken kernel, other kernel and foreign material
Broken kernel and brewers rice, damaged kernel, discoloured kernel, chalky kernel and immature kernel, comparison kernel, red-coloured rice kernel, foreign material and rice kernel and milling degree
Set the highest limitation of “moisture content, inclusion, paddy, husked rice, damaged kernel and chalky kernel, off-type kernel and broken kernel” as the restrictive parameters.
Amount of broken kernel and whole milled kernel
Set the seed, heat-damaged kernel and paddy kernel, red kernel and damaged kernel, chalky kernel, broken kernel and other kernel as the highest limitation.
China: the milled rice is classified into normal rice and high quality rice. In addition, different
requirements are imposed on long-grain rice, round-grain rice and glutinous rice. In regard to
normal rice, with the grading factors of “processing fineness, broken kernel and small broken
kernel, defective kernel and foreign material”, the long-grain rice and round-grain rice are
classified into 4 grades, and the long-grain and round-grain glutinous rice are classified into 3
grades. As for the long-grain and round-grain rice in high quality rice, with the gradingfactors
of “processing fineness, broken kernel and small broken kernel, defective kernel, chalky kernel
percentage, tasting assessment value and foreign material”, they are classified into 3 grades. In
Part IIPaddy, Husked Rice and Milled Rice Standards
64
addition, with the grading factors of “processing fineness, broken kernel and small broken
kernel, defective kernel and foreign material” and the restrictive parameters of “moisture
content, yellow-coloured kernel, other kind rice kernel, colour and odour”, the long-grain and
milled round-grain glutinous rice are classified into 3 grades.
Japan: both of the seventy percent well-milled rice and completely milled rice are classified
into Grade I, Grade II, offgrade and milled ricenot specified with the specification with the
grading factors of “character, powder kernel and damaged kernel, broken kernel, other kernel
and foreign material”, among which the milled rice not specified with the specification refers to
the milled rice that fails to comply with the character standards for rice from Grade I to offgrade,
yet the proportion of other kernel and foreign material have not exceeded 50%.
The Philippines: organic milled rice is classified into six categories based on broken kernel and
brewers rice, damaged kernel, discoloured kernel, chalky kernel and immature kernel,
comparison kernel, red-coloured kernel, foreign material and rice kernel and milling degree.If
the content of some factors in organic milled rice is over the upper limit or below the lower limit
of this grading, it is defined as the next grading. The grading name of organic well milled rice of
Grades 2 to 5 shall include word “Superior” (such as Grade 2 Superior); the grading name of
organic incompletely milled rice of Grades 2 to 5 shall include word “Normal” (such as Grade 2
Normal). The organic milled rice that fails to meet requirements of any degree shall be graded
as “Offgrade organic rice”; organic milled rice with 50% or more red-coloured kernel shall be
graded according to grading standard, and the name of grading shall include word “Organic
rice”. Special rice shall be graded according to grading standard, and the name of grading shall
include word “Special rice”.
Chinese Taipei: both the round-grain rice and long-grain rice are classified into 3 grades. As for
the glutinous rice, no grade is imposed, and it is only classified into round-grain glutinous rice
and long-grain glutinous rice.Set the highest limitation of “moisture, inclusion, paddy, husked
rice, damaged kernel and chalky kernel, off-type kernel and broken kernel” as the restrictive
factors. The major definition factors are “broken kernel, damaged kernel and chalky kernel”.
Rice in Thailand is graded according to amount of broken rice and whole milled rice. Both the
refined rice and aromatic rice are classified into 4 grades including 100%, 5%, 10% and 15%,
among which the glutinous rice is classified into 2 grades including 10% and 25%; the jasmine
rice is classified into 6 grades including Grade A 100%, Grade B 100%, Grade C 100%, 5%, 10%
and 15%. The refined rice of Thailand takes the “percentage of long grain rice and short grain
Part IIPaddy, Husked Rice and Milled Rice Standards
65
rice” as one of the quality factors, while the aromatic rice and jasmine rice have no such factor.
The limits of “grain composition (percentage of whole rice and broken rice), length of rice,
amount of broken rice, other foreign materials and foreign rice (note: red-coloured rice kernel,
yellow-colored rice, chalky kernel, damaged kernel, refined white glutinous rice, undeveloped
kernel, immature kernel and other foreign materials) and moisture” in standard of refined rice
and aromatic rice, have the same requirements with last four grades of jasmine rice. The
limiting factors of the first two grades of jasmine rice are more rigorous.
The United States: normal milled rice set “seed, heat-damaged kernel and paddy kernel, red
-coloured kernel and damaged kernel, chalky kernel, broken kernel and other kernels” as the
highest limitation, and the “requirements of colour and minimum milling requirements” as the
limitation factors. It is classified into 6 grades and sample grade.
3.3 Contrastive Analysis of Quality Factors
3.3.1 Comparison of Definitions of Terms of Quality Factors
3.3.1.1 Milling degree
See Table 52 for the definitions for rice processing fineness of each economy.
Table 52 Comparison of Definitions of Milling degree in Standards forMilledRice
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
Residual degree of rice germ and bran layer of rice surface and back crease after processing.
Compared with standard substance of each category, judge its milling degree in accordance with peeling of bran layer and attachment degree of bran
Milling degree: peeling and producing degree of bran layer.
Milling degree: removal degree of layer and germ in milled rice.
Character identification: grading according to the degree of peeling of bran layer and attachment of rice bran, and size, uniformity, chalky status and gloss.
Grinding degree of rice
Milling degree: milling degree of milled rice, such as “coarse milling”, “fine milling” and “reasonable milling”, which shall be equal to or higher than the degree required by standard interpretation line.
The concepts of milling degree in standard of Korea, milling degree in standards of Japan, the
Philippines, Chinese Taipei and the United States, milling degree in standard of Thailand and
milling degree in standard of China are basically the same.Moreover, the standard of Thailand
includes 5 categories that are “superfine elaborate processing, elaborate processing, medium
elaborate processing, common processing and processing below standard requirements”, while
Part IIPaddy, Husked Rice and Milled Rice Standards
66
China includes four categories.
3.3.1.2 Broken Kernel
See Table 53 for definitions of broken rice in rice of the economics.
Table 53 Comparison of Definitions of Broken Kernel in Standards for Milled Rice
China Japan KoreaThe
PhilippinesChinese Taipei
Thailand The
United States
Broken milledrice: the lengthis shorter than 3/4 of average length of the same batch of sample rice, left on 1.0mm round-hole sieve.
Small broken rice: broken rice passed 2.0mm round-hole sieve, and left on 1.0mm round-hole sieve.
Broken kernel: the size is 1/4 to 2/3 of whole rice, left on metal sieve after screening by No. 25 metal sieve with 1.7mm sieving hole.
None
Broken kernel (broken rice): the length is shorter than 7.5/10 of average length of whole rice.
Broken kernel: the size is below 3/4 and over 1/6 of the length of average length of 30 whole kernels.
Broken rice: the reserved length is over 25%amount and shorter than whole milledrice, broken kernel with the reserved part being smaller than 80% of whole kernel.
Small broken rice: small broken kernel that can pass the round metal sieve with width of 0.79 mm and diameter of 1.75 mm.
Broken kernel: the length is shorter than 3/4 of whole rice.
The concepts of broken milledrice in standard of Japan, broken kernel in standards of the
Philippines and the United States and broken kernel in China are the same, while the definitions
of kernel length are different. Moreover, standard of China subdivides the small broken rice
according to kernel diameter.The definition of kernel length of broken kernel in standard of
Chinese Taipei conforms to that of China, while the inspection methods are different.Both
China and Thailand have the concept of broken rice and small broken rice, while the definition
standards are different.
3.3.1.3 Defective Kernel
See Table 54 for the definitions for defective rice kernel of each economy.
Part IIPaddy, Husked Rice and Milled Rice Standards
67
Table 54 Comparison of Definition of Defective Kernel among Standards for Milled Rice
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
Rice still has use value, including “immature kernel, insect-bored kernel, spotted kernel, molding kernel and husked kernel”.
Broken kernel: refers to the contaminated or damaged kernels (excluding broken kernel).
None
Damaged kernel: germinated kernel or kernel suffered from obvious insect, water, disease or other macroscopic damage.
Damaged kernel: yellow or obvious damaged or metamorphic whole or broken kernel caused by humidity, disease, insect or other reasons, including heat-damaged kernel, insect-bored kernel and whole kernel or broken kernel with residual bran due to deformity.
Damaged kernel: macroscopic damaged kernel, including damaged kernel caused by humidity, heat, bacteria and insect.
Damaged kernel: discoloured or damaged wholerice or broken rice and sound kernel or broken kernel of half-mature milled rice mixed in non-half-mature milled rice, caused by water, insect, heat or other reasons.
Broken kernels in the standard of Japan refer to the contaminated or damaged kernels
(excluding broken kernel).The similarity of damaged kernel in the standard of Thailand
compared with that of China is that the concept includes “diseased, insect-bored kernel and
moldy kernel”, while “broken kernel” excludes “immature kernel and husked rice”. The
damaged kernel in standard of Philippines is closed to that of China. The similarity of damaged
kernel in standard of Chinese Taipei compared with that of China is that they all include
“diseased kernel, insect-bored kernel and molding kernel”; the difference is that the damaged
kernel also includes “husked kernel”. The damaged kernel in standard of the United States
excludes husked kernel, while the defective kernel in China excludes wholerice or broken rice
of half-mature milled rice mixed in non-half-mature milled rice.
3.3.1.4 Foreign Materials
See Table 55 for definitions of foreign materials in rice of each economy.
Table 55 Comparison of Definitions of Foreign Materials in Standards for Milled Rice
China Japan Korea The
Philippines Chinese Taipei Thailand
The United States
Other materials other than
rice, including rice bran powder, mineral
Foreign materials: milled rice which is
smaller than 1/4 of the
wholekernel&
None
All materials other than rice
kernels, including
dusts, stones, insects and
seeds of other
Inclusions: materials that pass the CNS
386 sieve of 1.4 mm and that are left on the sieve
other than
Other portions
other than rice kernels, such as rice bran powder
and husk.
Seeds: whole or broken
seeds of any other plant other than
rice
Part IIPaddy, Husked Rice and Milled Rice Standards
68
China Japan Korea The
Philippines Chinese Taipei Thailand
The United States
substance, barnyard
millet in husk and rice kernels.
other materials other than kernels.
crops. kernels and rice.
The foreign materials in the Japanese standard are the same as those in other countries in that
the they all include other materials other than rice kernels while they are different in that the
foreign materials include “rice kernels” which are smaller than 1/4 of the sound kernels (the
size of theses kernels are similar with that of “broken kernels” in the Chinese standard). The
definitions of foreign materials in standards of Philippines and Thailand are similar to those of
China, meaning other materials other than rice. The inclusions in the standard of Chinese Taipei
exclude “paddy kernels”. The seeds belong to foreign materials in the standard of the United
States while foreign materials in Chinese standard also include rice bran powder and mineral
substance.
3.3.1.5 Yellow-coloured Kernel
See Table 56 for definitions of yellow-coloured kernel in rice of each economy.
Table 56 Comparison of Definitions of Yellow-coloured Kernel in Standards for Milled Rice
China Japan Korea The Philippines Chinese Taipei Thailand The
United States
Kernels with yellow endosperm and in colours those are significantly different from that of normal kernels.
None None
Discoloured kernels: kernels that have changed their original colour as a result of heating and other means.They are also called as “yellow-coloured kernels” or “fermented kernels”.
Heat-damaged kernels: whole or broken kernels that have partly or wholly turned into deep yellow, orange or jacinthafter some time due to heat, bad drying or storage under high temperature, etc. However, those that have turned light colour belong to damaged kernels.
Kernels that have significantly turned yellow, including parboiled rice kernels that have partly or wholly turned into light brown.
None
The definition of discoloured kernels in the standard of Philippines is similar with that of
yellow-coloured kernels in the Chinese standard; the heat-damaged kernels in the standard of
Chinese Taipei include yellow-coloured kernels; and the definitions of yellow-coloured kernels
are the same in standards of Thailand and China.
3.3.1.6 Other Kind Milled Rice
Part IIPaddy, Husked Rice and Milled Rice Standards
69
See Table 57 for definitions of other kind rice kernels in rice of each economy.
Table 57 Comparison of Definitions of Other Milled Rice in Standards for Milled Rice
China Japan Korea The Philippines Chinese Taipei
Thailand The United
States
Kernels of other varieties
in the same
batch of rice.
Kernels of other
varieties: kernels that are not of the same variety.
None
Comparison kernels: rice kernels of different
varieties from the prescribed one, which
have significantly different size, shape and
colour from the prescribed variety.
Off-type kernels:
rice kernels of different varieties.
None
Other varieties: kernels of
other varieties that have
been mixed into the rice.
Definitions of kernels of other varieties in the Japanese standard, comparison kernels in the
standard of Philippines, off-type kernels in the standard of Chinese Taipei and other varieties in
the standard of the United States are the same as those of other rice kernels in the Chinese
standard.
3.3.1.7 Definitions of Other Terms
See Table 58 for other terms in the standards for rice of each economy,
Table 58 Definitions of Other Terms of General Factors in the Standards for Milled Rice
Terms
China Round-grain rice, long-grain rice, glutinous rice, immature kernel, insect-bored kernel, spotted kernel, molding kernel, rice bran powder, whole kernel and average length.
Chinese Taipei
(1) Single-point sample: sample that is taken from a single place.
(2) Batch sample: sample that mixes different single-point samples in the same batch.
(3) Laboratory sample: sample that is separated from the batch sample and then sent to the laboratory.
(4) Test sample: sample that is separated from the laboratory sample for tests.
(5) Reduction: to reduce the large sample into small samples.
(6) Husking: to separate the husks with husked rice through millstone and roller.
(7) Rice: the seeds of rice, which refer to the ovary (caryopsis) and attached parts including outer and inner glumes, empty glume and pedicel.
(8) Husked rice: husked rice refers to the rice without husks; it is also called the caryopsis of rice.
(9) Whole kernel: whole in appearance, highly transparent and the kernels are rich and full.
Japan
(1) Percentage: the weight of inclusions divides the total weight.
(2) Character: peeling of bran layer, attachment degree of bran, uniformity of kernels, white core (opaque powder white spots in the center part of the rice kernels), white belly (opaque powder white spots in the belly of the rice kernels), etc.
(3) Powder kernel: kernels those are powdery or semi-powdery.
(4) Powder kernel: kernels those are powdery or semi-powdery.
(5) Colored kernel: kernels that are wholly or partly colored or that turn red.Slight discolourthat has no influence to the quality of milled rice are excluded.
Part IIPaddy, Husked Rice and Milled Rice Standards
70
Terms
Thailand
(1) Parboiled rice: husked rice or round-grain rice that has been processed with hydrothermal treatment.
(2) Non-glutinous aromatic rice or non-waxy aromatic rice: white aromatic rice, brown aromatic rice and paddy aromatic rice, the white rice of which provides translucent appearance. Some of the grain may or may not contain an opaque spot.
(3) Glutinous aromatic rice: white glutinous aromatic rice, brown glutinous aromatic rice and paddy glutinous aromatic rice, the white glutinous rice of which is opaque in appearance. After being steam cooked, the kernels turn to glutinous and stick together.
(4) Paddy aromatic rice or unhusked aromatic rice: non-glutinous aromatic rice or glutinous aromatic rice left with husks after threshing.
(5) Husked aromatic rice or brown aromatic rice or cargo aromatic rice or loonzain aromatic rice: non-glutinous aromatic rice or glutinous aromatic rice from which only the husk has been removed. Some parts of bran layer may be removed during husking process.
(6) White aromatic rice or milled aromatic rice or polished aromatic rice: rice obtained by removing bran and the embryo from brown non- glutinous aromatic rice.
(7) White aromatic rice or milled aromatic rice or polished aromatic rice: rice obtained by removing bran and the embryo from brown non- glutinous aromatic rice.
(8) Parts of rice kernels mean each part of the whole kernel that is divided lengthwise into 10 equal parts.
(9) Amylose: a kind of starch fraction in rice kernels. When cooked, the texture of the rice kernels varies according to the content of amylose.
(10) Alkali spreading value: rate of disintegration of the starch from white rice or white glutinous rice kernels after being soaked in 1.7% potassium hydroxide solution for 23 hours at 30ºC temperature.
The United States
(1) Ungelatinized kernel: whole or large broken kernels of parboiled rice with distinct white or chalky areas due to incomplete gelatinization of the starch. (2) Well milled kernel: whole or broken kernels of rice from which the hulls and practically all of the germs and the bran layers have been removed.
(3) Foreign material: all matter other than rice and seeds. Hulls, germs, and bran which have separated from the kernels of rice shall be considered foreign material.
(4) Whole kernel: unbroken kernels of rice and broken kernels of rice which are at least three-fourths of an unbroken kernel.
(5) The 5-inch plate, 6-inchplate, 2 1/2-inchsieve, 4-inchsieve, 5-inchsieve, 5 1/2-inchsieve, 6-inchsieve, 6 1/2-inchsieve and 30-inchsieve are defined in the standard of the United States to classify the rice and exclude broken kernels in it.
3.3.2Comparison of Quality Requirements
3.3.2.1 Milling degree
See Table59 for the requirements for rice milling degree of each economy.
Table59 Comparison of Requirements of Milling degree in Standards for Milled Rice
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
Grade 1: no bran in the back crease or the bran doesn’t form lines.
Compared with standard
The fineness exceeds
Milling degree
Superior
Characteridentification: grading
100%: extra well milled
5%: well
Minimum milling requireme
Part IIPaddy, Husked Rice and Milled Rice Standards
71
Kernels without germs and bran layers on the kernel surface account for 90% and above.
Grade 2: there is bran in the back crease. Kernels without germs and bran layers on the kernel surface account for 85% and above.
Grade 3: there is bran in the back crease. Kernels with germ residues no more than one fifth account for 80% and above.
Grade 4: there is bran in the back crease. Kernels with germ residues no more than one third account for 75% and above.
substance of each category, judge its milling degree in accordance with peeling of bran layer and attachment degree of bran
that of standard substance.
grade: well milled rice
Grade 1: well milled rice
Grade 2: regular milled rice
Grade 3: regular milled rice
Grade 4: regular milled rice
Grade 5: regular milled rice
according to the degree of peeling of bran layer and attachment of rice bran, and size, uniformity, chalky status and gloss.
milled
10%: well milled
15%: reasonably well milled
25%: ordinarily well milled
nt
Grade 1: well milled
Grade 2: well milled
Grade 3: reasonably well mined
Grade 4: reasonably well mined
Grade 5: reasonably well mined
Grade 6: reasonably well mined
The milling degree in the Chinese standard is set as one of its grading factors, with different
requirements for each grade, while requirements for each grade in the standards of the
Philippines, Thailand and the United States are different from those of China. For example, the
milling degrees of the Superior Grade and Grade 1 in the standard of the Philippines are both
well milled while other grades require regular milling.
3.3.2.2 Broken Rice and Small Broken Rice
See Tables 60-61 for requirements of broken rice in rice of each economy.
Table 60 Comparison of Total Content of Broken Rice in Standards for Milled Rice
China Japan KoreaThe
PhilippinesChinese Taipei
Thailand The United
States
Regular rice
Long-grain type
Grade 1 ≤ 15%
Grade 2 ≤ 20%
Grade 3 ≤ 25%
Grade 4 ≤ 30%
Round-grain type
Grade 1 ≤
Seventy percent milled rice
Grade 1 ≤ 2%
Grade 2 ≤ 5%
Offgrade ≤ 15%
Completely milled rice
Grade 1 ≤ 5%
Grade 2 ≤ 10%
Offgrade ≤ 15%
≤10%
Upper limit of broken kernels (total amount of brewers rice included)
Superior grade ≤ 5%
Grade 1 ≤ 10%
Grade 2 ≤ 15%
Grade 3 ≤ 25%
Round-grain type
Grade 1 ≤ 5%
Grade 2 ≤ 10%
Grade 3 ≤ 15%
Long-grain type
Grade 1 ≤ 10%
Grade 2 ≤ 15%
Grade 3 ≤ 20%
Round glutinous rice: ≤ 15%
100% grade A ≤ 4.0%
100% Grade B ≤ 4.5%
100% Grade C ≤ 4.5%
100%≤4.5%
5%≤ 7.0%
10%≤12.0%
15%≤17.0
Total content of broken kernels
Grade 1 ≤ 4.0%
Grade 2 ≤ 7.0%
Grade 3 ≤ 15.0%
Grade 4 ≤ 25.0%
Grade 5 ≤ 35.0%
Grade 6 ≤
Part IIPaddy, Husked Rice and Milled Rice Standards
72
7.5%
Grade 2 ≤ 10%
Grade 3 ≤ 12.5%
Grade 4 ≤ 15%
Grade 4 ≤ 35%
Grade 5 ≤ 45%
Long glutinous rice: ≤ 20%
%
25%≤28.0%
50.0%
Table 61 Comparison of Content of Small Broken Rice in Standards for Milled Rice
China Thailand The United States
Regular rice
Long-grain type
Grade 1 ≤ 1.0%
Grade 2 ≤ 1.5%
Grade 3 ≤ 2.0%
Grade 4 ≤ 2.5%
Regular rice
Round-grain type
Grade 1 ≤ 0.5%
Grade 2 ≤ 1.0%
Grade 3 ≤ 1.5%
Grade 4 ≤ 2.0%
100% Grade A: 0
100% Grade B ≤ 0.1%
100% Grade C ≤ 0.1%
100%≤0.1%
5%≤ 0.1%
10%≤0.3%
15%≤0.5%
25%≤2.0%
Broken kernels removed by the
5-inchplate
Grade 1 ≤ 0.04%
Grade 2 ≤ 0.06%
Grade 3 ≤ 0.1%
Grade 4 ≤ 0.4%
Grade 5 ≤ 0.7%
Grade 6 ≤ 1.0%
Broken kernels removed by the
6-inchplate
Grade 1 ≤ 0.1%
Grade 2 ≤ 0.2%
Grade 3 ≤ 0.8%
Grade 4 ≤ 1.0%
Grade 5 ≤ 3.0%
Grade 6 ≤ 4.0%
Broken kernels removed by the
6-inch plate
Grade 1 ≤ 0.1%
Grade 2 ≤ 0.2%
Grade 3 ≤ 0.5%
Grade 4 ≤ 0.7%
Grade 5 ≤ 1.0%
Grade 6 ≤ 2.0%
In respect of requirements of total content of broken rice, the requirements for Grade 1
long-grain rice in China are the same as those for Grade 3 in Chinese Taipei - both ≤ 15%;
Grade 1 round-grain rice in China (≤ 7.5%) is required to exceed 2.5%; the requirements for
Grade 2 long-grain glutinous rice in China are the same as those for long glutinous rice in
Chinese Taipei (both ≤ 20%); Grade 3 round-grain glutinous rice in China shall ≤ 12%;round
glutinous rice in Chinese Taipei shall ≤ 15%.
The offgrade standard substance in the Japanese standard and the total content of broken rice in
the Grade 1 (regular long-grain rice) in the Chinese standard are both required to be ≤ 15%.
In the Korean standard, the total content of broken rice in the medium grain and short grain
manufacturing rice shall be no more than 10%.
The upper limit of “broken kernels” is set as a grading factor in the standard of Philippines and
the total content of broken kernels in milled rice of superior grade shall be no more than 5%.
In the standard of the United States, it is required that the total content of broken kernels in
Grade 1 milled rice shall be no more than 4.0%, among which kernels removed by the
5-inchplate shall be no more than 0.04%, those removed by 6-inchplate no more than 0.1% and
those removed by 6-inchplate no more than 0.1%.
Part IIPaddy, Husked Rice and Milled Rice Standards
73
Besides, contents of small broken rice are defined in different ways in China, Thailand and the
United States.Among them, the 100% Grade A Thai jasmine rice cannot contain any small
broken rice.
In respect of the determination methods, separator of broken rice or manual screening method is
adopted in the test of broken kernels in the Chinese standard in accordance with GB/T
5503-2009. However, the only method in Chinese Taipei is visual inspection. In the standard of
the United States, instruments and procedures prescribed by the Federal Grain Inspection
Service shall be adopted in the measurement of broken kernels; any other method that can bring
the same results can also be used.
3.3.2.3 Defective Kernel
See Table 62 for the requirements of defective kernel in rice of economies.
Table 62 Comparison of Defective Kernel among Standards for Milled Rice
China Japan KoreaThe
Philippines
Chinese Taipei
Thailand The United
States
Long-grain and
round-grain rice
Grade 1 ≤ 3%
Grade 2 ≤ 3%
Grade 3 ≤ 4%
Grade 4 ≤ 6%
Glutinous rice
Grade 1 ≤ 3%
Grade 2 ≤ 4%
Grade 3 ≤ 6%
Broken kernel
None
Damaged kernel
PremiumGrade ≤ 0.50%
Grade 1 ≤ 0.70%
Grade 2 ≤ 1.00%
Grade 3 ≤ 1.50%
Grade 4 ≤ 2.00%
Grade 5 ≤ 3.00%
Damaged kernel
Long-grain and round-grain rice
Grade 1 ≤ 1%
Grade 2 ≤ 3%
Grade 3 ≤ 5%
Glutinous rice
≤5%
Damaged kernel
100% Grade A: 0
100% Grade B ≤ 0.25%
100% Grade C ≤ 0.25%
100%≤0.25%
5%≤ 0.25%
10%≤0.5%
15%≤1.0%
25%≤2.0%
Red –coloured rice and damaged kernel
Grade 1 milled rice ≤ 0.5%
Grade 2 milled rice ≤ 1.5%
Grade 3 milled rice≤ 2.5%
Grade 4 milled rice ≤ 4.0%
Grade 5 milled rice ≤ 56.0%
Grade 6 milled rice ≤ 615.0%
Total
Grade 1 ≤ 1%
Grade 2 ≤ 2%
Offgrade ≤ 4%
Thereinto: colored kernel
Grade 1: 0
Grade 2 ≤ 0.2%
Offgrade ≤ 0.2%
Japan requires the “broken kernel” in Grade 1 milled rich shall be ≤ 1%, thereinto
“coloredkernel” = 0%; offgrade ≤ 4%, thereinto “moldy kernel” ≤ 0.2%.China requires the
“defective kernel” in Grade 1 round-grain rice shall be ≤ 3%, where the “colored kernel” is not
separately defined.
Part IIPaddy, Husked Rice and Milled Rice Standards
74
The Philippines requires the damaged kernel in premium rice shall not exceed 0.5%; immature
kernel shall not exceed 0.2%.
If the “husked rice kernel” in defective kernel is excluded, when compared with the overall
definition of “defective kernel and yellow-coloured kernel” in China, the definition of damaged
kernel in Chinese Taipei has higher requirements in Grade 1, thereinto the round-grain and
long-grain rice of Chinese Taipei shall be ≤1%, glutinous rice ≤ 5%, Grade 1 Chinese rice ≤ 4%,
Grade 3 Chinese glutinous rice ≤ 7%.
In standard of Thailand, the undeveloped kernel, immature kernel and other foreign materials in
defective kernel are regarded as limited factors and damaged kernel is considered as a single
factor, while China regards defective kernel as a grading factor.And 100% Grade A Thai
jasmine rice cannot contain any damaged kernel.
The standard of the United States provides that the red-coloured rice and damaged kernel in
Grade 1 milled rice shall not exceed 0.5%, Grade 6 shall not exceed 15.0%; damaged kernel is
a kind of defective kernel. In the standard of China, the defective kernel shall not exceed
6.0%.In the standard of China, there is no requirement on red-coloured rice, and the
requirement on yellow-coloured kernel is no more than 1.0%.In the standard of the United
States, damaged kernel is a kind of defective kernel. While in the standard of China, the
defective kernel in Grade 1 shall not exceed 3.0% and in Grade 1 rice kernel shall not exceed 4
kernels/kg.
From the determination methods, the inspection about defective kernel of China is based on
GB/T 5494-2008; in the standard of Chinese Taipei, viewing method is adopted for the
inspection of damaged kernel. When detecting red-coloured rice, damaged and chalky kernel
with the standard of the United States, take 25 g milled rice sample to conduct detection and
calculation.
3.3.2.4 Foreign Material
See Table 63 for requirements of foreign materials in rice of the economics.
Part IIPaddy, Husked Rice and Milled Rice Standards
75
Table 63 Comparison of Foreign Materials in Standards for Milled Rice
China Japan KoreaThe
Philippines
Chinese Taipei
Thailand The United
States
Grade 1 ≤ 0.25%
Grade 2 ≤ 0.25%
Grade 3 ≤ 0.3%
Grade 4 ≤ 0.4%
Other foreign materials except for rice
None
PremiumGrade ≤ 0.025%
Grade 1 ≤ 0.10%
Grade 2 ≤ 0.15%
Grade 3 ≤ 0.17%
Grade 4 ≤ 0.20%
Grade 5 ≤ 0.25%
Round-grain and long-grain rice
Grade 1 ≤ 0.1%
Grade 2 ≤ 0.2%
Grade 3 ≤ 0.3%
Glutinous rice
≤0.3%
Undeveloped and immature kernel and other foreign materials
Nonglutinousrice
100% Grade A: 0
100% Grade B ≤ 0.2%
100% Grade C ≤ 0.2%
100%≤0.2%
5%≤0.3%
10%≤0.4%
15%≤0.4%
Glutinous rice
10%≤0.5%
25%≤3.0%
Seed, heat-damaged kernel and rice kernel (kernel/500 g)
Grade 1 milled rice ≤ 2
Grade 2 milled rice ≤ 4
Grade 3 milled rice ≤ 7
Grade 4 milled rice ≤ 20
Grade 5 milled rice ≤ 30
Grade 6 milled rice ≤ 75
Seventy percent milled rice
Grade 1 ≤ 0.1%
Grade 2 ≤ 0.2%
Offgrade ≤ 0.3%
Completely milled rice
Grade 1: 0.0%
Grade 2 ≤ 0.1%
Offgrade ≤ 0.2%
China provides the upper limit of total foreign material amount and corresponding requirements
for rice bran powder, mineral substance, barnyard millet in husk and rice kernel.
The standard of Japan does not provide the limit of “foreign material”, however, it requires that
there shall be no rice kernel with husk in milled rice, and the content of “other foreign material
except for rice kernel with husk” in Grade 1 seventy percent milled rice shall be ≤ 0.1%, in
offgrade ≤ 0.3%; the content of “other foreign material except for rice kernel with husk” in
Grade 1 completely milled rice = 0, in offgrade ≤ 0.2%.
The standard of Philippines provides the limit of foreign material as grading factor, where the
foreign material limit of premium milled rice is 0.025% and of Grade 5 milled rice is 0.25%.
The standard of Chinese Taipei requires the inclusion in Grade 1 rice shall be ≤ 0.1%.
In standards of Thailand, the undeveloped kernel, immature kernel and other foreign materials
are regarded as limited factors, and the requirementon 10% grade of nonglutinous rice is
different from that of glutinous rice. It also provides that the 100% Grade A jasmine rice shall
not contain any foreign material.
In the standard of the United States, the seed, heat-damaged kernel and paddy kernel
Part IIPaddy, Husked Rice and Milled Rice Standards
76
(separateor mixed calculation) is calculated by kernel/500 g. The amount shall not exceed 2
kernels in Grade 1 milled rice, where the heat-damaged and other seeds excludable shall not
exceed 1 kernel.Seed is a kind of foreign material. The standard of China provides that the total
foreign material amount shall not exceed 0.4%. Moreover, China classifies foreign material into
ice bran powder, mineral substance, barnyard millet in husk, and paddy kernel and has provided
corresponding quality factor requirements.
From the determination methods, in the standard of China,the method combining screening and
viewing is adopted to screen and identify the foreign material according to GB/T 5494-2008.
Chinese Taipei adopts viewing method to identify the inclusion.In the standard of the United
States, it requires to take no less than 100 g milled rice of all kinds (except for brewers milled
rice) to detect foreign material. If the foreign material content exceeds 0.1%, it will be classified
as sample grade.
3.3.2.5 Moisture Content
See Table 64 for requirements of moisture content in rice of the economics.
Table 64 Comparison of Moisture Content in Standards for Milled Rice
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
Long-grain rice ≤ 14.5%
Round-grain rice ≤ 15.5%
≤15% ≤15.0% 14%
Long-grain and round-grain rice
≤ 15%
Glutinous rice ≤ 14%
≤14%
No more than 15%. The milled rice with moisture content exceeding 15% is classified as sample-grade milled rice
Both the requirements of moisture content in Japan and Korea are ≤ 15.0%.
The moisture content required in standards for rice of Philippines and Thailand is 0.5% and 1.5%
lower than that in long-grain and round-grain rice of China.
The moisture content required for long-grain and round-grain rice in the standard of Chinese
Taipei is 0.5% higher and 0.5% lower than that in the standard of China respectively. In the
respect of requirement on glutinous rice, the moisture content required for long and round
glutinous rice in the standard of Chinese Taipei is 0.5% and 1.5% lower than that in the standard
of China respectively.
Part IIPaddy, Husked Rice and Milled Rice Standards
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The United States requirement the moisture content shall not exceed 15%, otherwise the rice
will be classified as sample grade.
For the determination methods, in the standard of China, 105°Cconstant weight method is often
adopted for determination according to GB 5497-1985. The moisture determination is
conducted according to CNS 13500 in Chinese Taipei. However, in order to reach quick
determination, a precise, reliable and qualified after verification moisture tester can be applied
to determine the moisture content. Moisture determination method in the Philippines is in
accordance with ISO 712. In the standard of the United States, when detecting the moisture
content, take 650 g milled rice sample and use the moisture meters DICKEY-john GAC
2500-ugma and Perten AM 5200-a described in Moisture Manual to determine the moisture.
Thailand has two moisture determination methods: hot air chamber moisture analysis method
and capacitor-based moisture calculator analysis method. The hot air chamber moisture
analysis method of Thailand is similar to the baking method of limited temperature and time of
China. In both methods, the sample is baked under about 130°C, but they have different baking
periods.
3.3.2.6 Yellow-coloured Kernel
See Table 65 for the requirements of yellow-coloured kernel in rice of economies.
Table 65 Comparison of Yellow-coloured Kernel in Standards for Milled Rice
China Japan Korea The Philippines Chinese Taipei Thailand The
United States
≤1.0% None None
Discoloured kernel
Premium Grade ≤ 0.50%
Grade 1 ≤ 0.70%
Grade 3 ≤ 1.00%
Grade 4 ≤ 3.00%
Grade 5 ≤ 8.00%
None
Nonglutinous rice
100% Grade A: 0
100% Grade B ≤ 0.2%
100% Grade C ≤ 0.2%
100%≤0.2%
5%≤0.5%
10%≤1.0%
15%≤1.0%
Glutinous rice
10%≤1.5%
25%≤4.0%
None
The limit of discoloured kernel for PremiumGrade rice and Grade 5 in Philippines is 0.5% and
8.0% respectively.100% Grade A Thailand jasmine rice shall not contain yellow-coloured
kernel and requirement on 10% grade of nonglutinous rice is different from that of glutinous
rice.
Part IIPaddy, Husked Rice and Milled Rice Standards
78
3.3.2.7 Ratio of Other Kind Rice Kernels
See Table 66 for the requirements of the ratio of other kind rice kernels in rice of economies.
Table 66 Comparison of the Ratio of Other Rice Kernels in Standards for Milled Rice
China Japan Korea The
PhilippinesChinese Taipei Thailand
The United States
≤5%
Other foreign materials except for rice
None
Comparison kernel:
Premium Grade ≤ 3.00%
Grade 1 ≤ 5.00%
Grade 2 ≤ 10.00%
Long-grain and round-grain rice
Grade 1 ≤ 3%
Grade 2 ≤ 4%
Grade 3 ≤ 5%
Glutinous rice
≤3%
Mixed rice
Other kernels
Whole and broken kernel
Grade 1 well-milled ≤ 1.0%
Grade 2milled rice≤ 2.0%
Grade 3 milled rice≤ 3.0%
Grade 4 milled rice≤ 5.0%
Whole kernel
Grade 5 milled rice≤ 10.0%
Grade 6 milled rice≤ 10.0%
Seventy percent well-milled rice
Grade 1 ≤ 0.1%
Grade 2 ≤ 0.2%
Offgrade ≤ 0.3%
Completely milled rice
Grade 1: 0.0%
Grade 2 ≤ 0.1%
Offgrade ≤ 0.2%
Nonglutinous rice
100%≤1.5%
5%≤1.5%
10%≤1.5%
15%≤2.0%
Milled white glutinous rice
10%≤5%
25%≤15%
Glutinous aromatic rice
10%≤15%
25%≤15%
The standard of Japan does not provide the limit of “other kernel”, however, it requires that
there shall be no rice kernel with husk in milled rice, and the content of “other foreign material
except for rice kernel with husk” in Grade 1 seventy percent milled rice shall be ≤ 0.1%, in
offgrade ≤ 0.3%; the content of “other foreign material except for rice kernel with husk” in
Grade 1 completely milled rice= 0, in Grade 2 completely milled rice ≤ 0.1%, in offgrade ≤
0.2%.
The standard of Philippines provides comparison kernel limit, where the comparison kernel
limit of premium grade shall not exceed 3.00%, that of Grade 1 shall not exceed 5.00%, and that
of Grade 2 shall not exceed 10.00% and no requirements for Grades 3, 4 and 5.In the standard of
Chinese Taipei, the requirement for “off-type kernel” in Grades 1 and 2 of long-grain and
round-grain rice, and round and long glutinous rice is relatively high. And the requirement for
“ratio of other kind rice kernels” in Grade 3 rice in the standard of Chinese Taipei is consistent
with that in the standard of China.
The requirement for the white rice in other types in 10% milled white glutinous rice is different
Part IIPaddy, Husked Rice and Milled Rice Standards
79
from that in 10% milled white glutinous aromatic rice in the standard of Thailand.
For the Grade 1 to Grade 4 rice in the United States, the “whole and damaged kernel” mixed is
regarded as quality factor, while for Grades 5 and 6, the “whole kernel” mixed is regarded as
quality factor. Both shall not exceed 10.0%;
For the determination methods, the determination of “ratio of other kind rice kernels” in the
standard of China is based on GB/T 5493-2008.In the standard of Chinese Taipei, viewing
method is adopted for the inspection of off-type kernel. In the Philippine Standard, when
conducting inspection on other types, take milled rice of no less than 50g to conduct
inspection.In the standard of the United Standard, when conducting inspection on other types,
take milled rice of no less than 25 g to conduct inspection.
3.3.2.8 Colour and Odour
See Table 67 for the requirements of the colour and odour in rice of economies.
Table 67 Comparison of Colour and Odour in Standards for Milled Rice
China Japan Korea The
PhilippinesChinese Taipei Thailand The United States
No abnormal
colour or
odour
Refer to the
requirement of
standard substance
None None
Character: full and plump rice kernel, uniform kernel shape, bright colour.
No abnormal odour,
including sour and foul
odour.
Colour requirement 1
Grade 1 milled rice: shall be white or cream colour.
Grade 2 milled rice: can mix certain gray
Grade 3 milled rice: can be light gray.
Grade 4 milled rice: can be gray or light rosy.
Grade 5 milled rice: can be dark gray or rosy.
Grade 6 milled rice: can be dark gray or rosy.
China only requires normal “colour and odour”. The requirements of Japan refer to that of
standard substance. Chinese Taipei requires full and plump rice kernel, uniform kernel shape,
and bright colour.Thailand requires no abnormal odour, including sour and foul odour. The
United States requires the colour can be acceptable commercially at lease and specifies detailed
colour requirements for each grade.
From the determination methods, the standard of China has its specific sensory detection
method for the determination of colour, odour and taste according to GB/T 5492-2008. Chinese
Taipei identifies the rice on the basis of grain-filling rate, hardness, uniformity, kernel shape
Part IIPaddy, Husked Rice and Milled Rice Standards
80
and colour. When inspecting the colour according to the standard of the United States, firstly
examine the sample roughly, then take 250 g sample, and determine its colour according to the
reference picture.
4 Conclusions and Suggestions
4.1 Generally the economies gradequality requirements by defective kernel (defective kernel),
foreign material, other kind rice kernels, colour and odour, and moisture for paddy (as the raw
material of rice processing). In order to reflect the raw material characteristics of paddy, some
economies add factors of husked rice yield and head rice yield to reflect the out rate of paddy
processing. These requirements guarantee the basic quality level of planting and acquiring
paddy.
4.2 The definition specified for defective kernel by each economy is basically the same, while
the factor requirements are quite different. Some economies adopt mode of joint limit by total
amount and single factor, while some economies only limits the total amount. In the standards
of some economies, the limit requirements for different grades are different. Depending on the
actual quality of paddy, some economies propose special quality requirements such as
yellow-coloured kernel and red-coloured rice.
4.3 The economies grade the husked rice mainly via the quality control of whole rice kernel.
Some economies also grade quality requirements by test weight and damaged kernel.
4.4 For husked rice, most economies determine the quality via quality factors such as defective
kernel (damaged kernel), foreign material, paddy, other kernel, and colour and odour. Both
Thailand and the United States provide requirements of red and broken rice.
4.5 For the husked rice Standards of APEC economies, there are distinct differences between
the kernel type and quality requirements included in defective kernel. In addition, there are also
larger differences in other quality requirements.
4.6For the milled rice standards of APEC economies, milledrice is mainly classified by the
characteristics of kernel properties such as long-grain, round-grain and glutinous property; it is
also classified by the length ofkernel shape, as well as the aromatic type.
4.7 General the milledrice is graded by milling degree, broken rice, defective kernel (damaged
kernel), foreign material and chalkiness. Some economies add otherfactors including other
Part IIPaddy, Husked Rice and Milled Rice Standards
81
kernel and red-coloured rice.
4.8 Generally the milling degree of rice of economies is represented by the milling degree of
bran layer and germ. And there are distinct differences in the definitions and quality
requirements of broken rice, foreign material and defective kernel (damaged kernel).
82
Part III Research Report on Corn Standards
The corn (Zea mays L.), falling in the range of the grass family, is an annual herbaceous plant.
Originating in the American Continent, its place of origin is Mexico or Central America. It is
cultivated in quantity in regions from 58° N to 35 ~ 40° S. The cultivated area and total output
of corn in U.S. rank the first worldwide followed by those in China, Brazil, Mexico, South
Africa and Argentina. The corn is one of the most widespread crops in the world, and its
cultivated area ranks the third following wheat and paddy. The corn is, apart from a staple food
grain, a fine fodder praised as the “king of fodders”. It is one of the vital grains in the world.
And all countries have developed corn standards to guarantee the quality and safety of corn
products.
In this research report, corn standards of economies including Australia, Canada, China, Korea,
Philippines, Chinese Taipei, Thailand and U.S. as well as international organizations for
standardization such as CAC are involved, and the differences among the requirements for
quality and technical indicators, inspection methods and important indicators therein are
comparatively analyzed.
1 Scope of Application of Standards and Product Classification
1.1 Scope of Applicationof Standards
In the Australiastandard, maize includes grains of the species Zea mays. Hybrids 99.8% free
from genetic modification. The Chinese standard, the scope of application specifies that the
standard is not applicable for special varieties of corns without stipulations in the classification
therein. The Philippine standard specifies that it is applicable for shelled dent corn, shelled flint
corn, glutinous/waxy corn and their hybrids. The Chinese Taipei standardisapplicable for air
drying corn, not applicable for the use of seed.TheThailandstandardis applicable for maize or
corn from Zea mays L., of the Gramineae family including maize ear and shelled grains
intended for human consumption, feed, food and feed raw materials. U.S. standard specifies
that the corn grains are 50% or more of whole kernels of shelled dent corn and (or) shelled flint
corn (Zea mays L.)and not more than 10.0% of other grains for which standards have been
established under the United States Grain Standards Act. CAC specifies that its standard is
applicable for shelled dent corn, shelled flint corn( Zea mays L. ) and their hybrids rather than
processed corn. This standard applies to maize (corn) for human consumption, i.e., ready for
its intended use as human food.For standards of other economies, the scope of application is not
Part III Corn Standards
83
specified.
1.2 Product Classification
Standards of Canada, China, Philippines, Chinese Taipei and U.S. classify the corns into three
classifications based on the colors of their seed coat. Canada, China and U.S. specify that for
yellow corns, the content of corns of other colors shall be no more than 5.0%, and Chinese
Taipei specifies the number as 10%; Canada and China specify that for white corns, the content
of corns of other colors shall be no more than 5%, Chinese Taipei specifies the number as 10%,
and U.S. specifies the number as 2.0%.Philippinesspecifies the maximum content of corn of
other colors connects with its grade,primium shall be no more than 2.00%; No. 1 shall be no
more than 4.00%; No. 2 shall be no more than 6.00%; No. 3 shall be no more than 8.00%. The
CAC standard classify the corns into four classifications based on the colors of their seed coat,
namely yellow corns, white corns, red corns and mixed corns. The red corns refer to corns with
pink and white or dark red and yellow kernels, and the coverage on shells of pink or red color
shall be more than 50%. CAC specifies that for yellow and red corns, the content of corns of
other colors shall be no more than 5.0% and for white corns, no more than 2.0%. In addition, the
Philippines also classifies corns into flint, dent and glutinous/waxy corns based on their classes,
while the standard of Chinese Taipei classifies corns into six classifications including sweet,
soft, dent, flint, pop and mixed corns based on their forms and intended uses, which are shown
in Table 1.
Table 1 Table of Scope of Application of Standards and Product Classification
Economy Scope of
Application of Standard
Classification Remarks
Yellow Corn White Corn Mixed Corn
Australia None None None None
Canada None
Corn with kernels for which the yellow seed coat account for no less than 95.0%
Corn with kernels for which the white seed coat account for no less than 95.0%
Samples of yellow and white corn containing less than 95.0% of one class are designated Mixed
China
Other than special varieties of corns without stipulations in
95% or over 95% of the kernel’s colour have yellow or a slight
95% or over 95% of the kernel’s colour are white or yellowish or
Corn that does not meet the requirements for either of
Under the Chinese standard, the whole kernel refers to that with
Part III Corn Standards
84
Economy Scope of
Application of Standard
Classification Remarks
Yellow Corn White Corn Mixed Corn
the classification of the standard
tinge of red reddish the classes yellow corn or white corn
a damage area of no larger than 1/5 (1/5 included) of its size.
Korea None None None None None
Philippines
Shelled dent corn, shelled flint corn, glutinous/waxy corn and their hybrid varieties.
Corn grains of yellow color with not more than the permitted percentage of corn of other colors as indicated in the grade
Corn grains of white color with not more than the permitted percentage of corn of other colors as indicated in the grade requirement for corn. A slight tinge of color other than white shall not affect their classification as white corn
Corn of the same variety but with different colors of kernels.
Classified by types: the white corn, the yellow corn and the mixed corn; classified by classes: the flint corn, the dent corn and the glutinous/waxy corn.
Chinese Taipei None Content of other
colors ≤ 10% Content of other
colors ≤ 10%
Corn that does not meet the requirements for either of the classes yellow corn or white corn
Classified into six classifications based on forms and intended uses: the sweet corn, the soft corn, the dent corn, the flint corn, the pop corn and the mixed corn.
Thailand None None None None None
U.S.
The corn grains are 50% or more of whole kernels of dent corn and (or) flint corn and not more than 10.0% of other grains for which standards have
Corn that is yellow-kerneled and contains not more than 5.0 percent of corn of other colors. Yellow kernels of corn with a slight tinge of red are considered Yellow corn
Corn that is white-kerneled and contains not more than 2.0 percent of corn of other colors. White kernels of corn with a slight tinge of light straw or pink color are considered White corn
Corn that does not meet the color requirements for either of the classes yellow corn or white corn and includes white-capped yellow corn
In the definition of corn in U.S. standard, other grains refer to the barley, rapeseed, flaxseed, oat, rye, sorghum, soybean, sunflower seed, triticale and wheat.
Part III Corn Standards
85
Economy Scope of
Application of Standard
Classification Remarks
Yellow Corn White Corn Mixed Corn
been established under the United States Grain Standards Act.
CAC
Shelled dent corn, shelled flint corn and their hybrid varieties.
Corn with yellow and/or light red kernels; corn with kernels of yellow with dark red color, and the coverage of dark red shells is no larger than 50% is also considered as the yellow corn. Content of other colors ≤ 5%
Maize grains which are white and/or light pink in colour are considered to be white maize. White maize also means maize grains which are white and pink in colour, provided the prink colour covers less than 50% of the surface of the grain. Content of other colors ≤ 2.0%
Corn that does not meet the requirements the classes yellow corn, white corn or red corn
Classified based on the seed coat: the yellow corn, the white corn, the red corn and the mixed corn. For the fourth classification - the red corn: Maize grains which are pink and white or dark red and yellow in colour are considered to be red maize, provided the pink or dark red colour covers 50% or more of the surface of the grain. Content of other colors ≤ 5%.
As for the classification based on varieties, the dent corn may contain no more than 5.0% of other corns; the flint corn may contain no more than 5.0% of other corns; the proportion of flint corn in the mixed corn containing dent and flint corns shall be 5.0%-95%.
Part III Corn Standards
86
2 Grading and Graing Parameters
In regard to the grade of corn, the grade by test weight is adopted only by China and
otherparameters use for increasing or reducing the amount of corn such as moisture, foreign
materials, defective kernels; for example, moisture content bases on the regulation of corn
standard, every 0.5% under the regulation of corn standard increases 0.75% the amount of corn;
every 0.5% over the regulation of corn standard reduces 1.00% the amount of corn. For other
economies, the grade by all items is adopted, of which the details are provided as follows:
The Australia standard for corn divides corn into three grades, i.e.Prime maize, Feed No.1
maize and Feed No.2 maize. The method of grading by all items is adopted, and the grading
factors include moisture, test weight, total admixture, foreign material, screenings, defective
grains, foreign seed contaminants, other contaminants.
The Canada standard for corn divides corn into five grades and an additional substandard grade.
The names of grades contain the information about the region, e.g. No. 1 Canada
Eastern/Western. The grading factors include test weight, degree of soundness, damaged
kernels, heated kernels, stones and foreign materials.
The Chinese national standard for corn (GB 1353-2009) takes the test weight as the grading
factor and other parameters such moisture, foreign materials, defective kernels, moldy kernels,
color and odor are selected as restrictive factors. These are used for increasing or reducing the
amount of corn in accordance with the Regulation on Relevant Issues for Implementing
National Standards Regarding to Grain and Oil Quality (GLF No. [2010] 178).
The Korea standard for corn divides corn into two grades and an additional substandard grade,
and the grading factors include form characters, perfect kernels, moisture, damaged kernels,
undeveloped kernel, other grain kernels and foreign materials.The method of grading by all
items is adopted.
The Philippine standard for corn divides corn into four grades, i.e. Premium, No.1, No.2 and
No.3. The grading factors include moisture, aflatoxins, filth, corn of other colors, damaged
kernels, foreign matters, shriveled and immature kernels, broken kernels, moldy kernels.
The corn standard of Chinese Taipei divides corn into five grades. Besides the method of
grading by the test weight, the contents of moisture, damaged kernels, broken kernels and
foreign materials must comply with the requirements for each factor of quality for all grades. In
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87
addition, the corn standard of Chinese Taipei indicates that all corn that are identified as Grade
III, Grade IV and Grade V shall not be used as food.
The Thailand standard for corn divides corn into four grades, i.e. Grade 1, Grade 2, Grade 3 and
Grade 4. Grading factors include color and odor, moisture, corn of other colors, damaged
kernels, moldy kernels, weevil damaged kernels, broken kernels and undeveloped kernels,
foreign matters, aflatoxins. Corn for food shall not be below Grade II.
The U.S. standard for corn divides corn into five grades and a sample grade. The grading factors
include test weight, broken kernels and foreign materials, damaged kernels, odor, contaminants
such harmful or toxic substances、stone、filth and so on.With the standard of increasing and
reducing the price through all items adopted, each factor must comply with the requirement for
the corresponding quality factor for each grade. The occurrence of one factor failed to meet the
requirement will decrease the grade of the corn by one grade.
3 Contrastive Analysis of Quality Factors
3.1 Differences among Factors of Test Weight, Odour and Color of Corn
There are mainly two differences among the factor of test weight for each grade - the limit of
test weight and the structure of test weight instrument. Australia may use test weight instrument
with the same structure as China, but only the grain barrel and capacity barrel are equipped
without the intermediate barrel; Chinese Taipei and U.S. use bushel test weight instruments
with different volumes of the test weight tube - for Canada, test weight is expressed in
kilograms per hectoliter, for grading purposes Canada uses 500 mL; for Chinese Taipei and
U.S., 1,000 mL. No factors for test volume are found in Philippines, Korea and Thailand quality
factors.
Canada standard specifies that Grade 5 corn may have a slight odour, not sour or musty taste.
Chinese standard specifies that the substandard grade corn shall have normal odour and color.
U.S. standard specifies that the sample grade corn may have a musty, sour or commercially
objectionable foreign odour. See Table 2 for details.
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Table 2 Table of Differences among Test Weight, Odour and Colorof Corn
Grade 1 2 3 4 5 Fail to Meet the Lowest Grade
Remarks
Australia
Test weight
Prime maize: ≥ 720
Feed No.1
maize:≥ 700
Feed No.2
maize: ≥ 670
None None None
Instrument: the same as China, but only the grain barrel and capacity barrel are equipped without the intermediate barrel
Odour
Grain which has any commercially objectionable foreign odour due to tainting agents or improper storage causing odour
None None
Canada
Test weight
≥ 686 ≥ 666 ≥ 644 ≥ 622 ≥ 582Corn, Sample CW/CE (class), account light
weight
U.S.: hopper and capacity barrel
(500 ml)
Odour
Fresh and
sweet, uniform size
of kernels
Fresh and sweet
May have
a slight odour, not sour or
musty.
China
Test weight
≥ 720 ≥ 685 ≥ 650 ≥ 620 ≥ 590Substandard grade:
<590
Grain barrel, intermediate barrel and capacity barrel
Odour and
color Normal
Korea
Test weight
/ / / / /
Odour and
color /
The Philippines
Test weight
/ / / / /
Odourcolor
Corn shall not contain any abnormal or foreign odor as determined from samples representative of the lot
Chinese Taipei
Test weight
≥ 730 ≥ 700 ≥ 670 ≥ 630 ≥ 600
Those graded as Grade 3, 4 and 5 can not be used for food.U.S.: hopper and capacity barrel (1,000 ml)
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Grade 1 2 3 4 5 Fail to Meet the Lowest Grade
Remarks
Odour No sour, musty and other unfavorable odour
Thailand
Test weight
/ / / / /
Odour and
color Normal
U.S.
Test weight
≥ 721 ≥ 695 ≥ 669 ≥ 631 ≥ 592 Sample grade Hopper and
capacity barrel (1,000 ml)
Odour Normal
Has a musty, sour, or commercially objectionable foreign odor; or Is heating or otherwise of distinctly low quality.
3.2 Differences of Defective Kernel (Damaged Kernels)
The limits of classification in Australia, Korea, Philippines, Thailand and CAC are relatively
detailed.Canada, Chinese Taipei and the U. S.stipulate the amount of damaged kernels and limit
the amount of heat-damaged kernels in particular.China stipulates the amount of damaged
kernels and limits the amount of moldy kernels in particular. Andit is shown in Table3.
Table 3 Table of Differences of Factor of Corn Damaged Kernels Unit %
Grade 1 2 3 4 5Offgrade
Corn Fail to Meet the Lowest
Grade Requirements
Australia
Broken kernel
Prime maize≤ 8.0
Feed No.1 maize≤ 10.0
Feed No. 2 maize ≤ 10.0
Broken maize refers to maize that is mechanically damaged due to the harvesting or handling process, with a quarter or more of the grain missing. It includes any mechanical damage to the germ.
Damaged kernel
Prime maize≤ 3.0
Feed No.1 maize ≤ 5.0
Feed No. 2 maize ≤ 5.0
Damaged grain refers to Dark Grain, Field Fungi, Heat Damaged or Bin Burnt, Insect Damaged and Sprouted.
Dead or mouldy kernel
Prime maize≤ 3.0
Feed No.1 maize ≤ 5.0
Feed No. 2 maize ≤ 7.0
Dead grains are those that have been affected by disease and appear greater than approximately 50% opaque. Mouldy grains appear discoloured and visibly affected by mould on the grain surface
Pink stained Must not occur This is a grain defect arising from infection by various fungi such as Fusarium spp which give the seed coat a distinct pink discolouration
Canada Amount ≤ 3 ≤ 5 ≤ 7 ≤ 10 ≤ 15 / Corn, Sample CW/CE (class) accountsbeing damaged
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Grade 1 2 3 4 5Offgrade
Corn Fail to Meet the Lowest
Grade Requirements
Thereinto: heat-damaged
≤ 0.1 ≤ 0.2 ≤ 0.5 ≤ 1 ≤ 3 / Corn, Sample CW/CE (class) accounts being heat-damaged
China
Amount ≤ 4.0 ≤ 6.0 ≤ 8.0 ≤ 10.0 ≤ 15.0 None Exceeding the stipulated value will not influence grade, reduce the quantity and price
Thereinto: moldy kernel
≤ 2.0
Korea
Amount of damaged kernel, immature kernel, other kernel and foreign material
≤ 15.0 ≤ 30.0 / / / ≤
50.0
Refer to damaged kernel (diseased kernel, insect-bored kernel, rotted kernel, metamorphic kernel, discolored kernel, broken kernel, etc.).However, the slight damaged kernel, which will not influence the product quality, is excluded.Only 2 grades and offgrade corn
Thereinto: other kernel
≤ 1.0 ≤ 1.5 / / / ≤ 2.5
The Philippines
Amount ≤ 3.00 ≤ 5.00 ≤ 7.00 ≤
10.00/ /
Kernels or pieces of corn which are heat damaged, sprouted, ground damaged, weather damaged, moldy, diseased, insect-bored, or otherwise materially damaged. Only 4 grades: Premium, No.1, No.2 and No.3
Broken kernel
≤ 1.00 ≤ 2.00 ≤ 4.00 ≤ 6.00 / /
Moldy kernel ≤ 0.10 ≤ 0.10 ≤ 0.10 ≤ 0.10 / /
Shriveled kernel and immature kernel
≤ 1.50 ≤ 3.00 ≤ 5.00 ≤ 7.00 / /
Chinese Taipei
Amount ≤ 3.0 ≤ 5.0 ≤ 7.0 ≤ 10.0 ≤ 15.0 /
Refer to damaged corns and its kernels caused by heat damage, germination, frost mold, scab, disease, insect and adverse climate or other serious damage.Those graded as Grade 3, 4 and 5 can not be used for food.
Thereinto: heat-damaged
≤ 0.1 ≤ 0.2 ≤ 0.5 ≤ 1.0 ≤ 3.0 /
Thailand
Amount ≤ 3 ≤ 6 ≤ 8 ≤ 10 /
Damaged kernel means maize kernel that damaged and/or becomes abnormal e.g. germinated, rotten, burnt, infested by fungi, weevils, and other insect pests including abnormal colours an odours of kernel.
Moldy kernel ≤ 0 ≤ 2 ≤ 3 ≤ 3 /
Weevil damaged kernels
≤ 0 ≤ 1 ≤ 1.5 ≤ 2 /
Broken kernels and undeveloped kernels
≤ 3 ≤ 6 ≤ 8 ≤ 10 /
U. S.
Amount ≤ 3.0 ≤ 5.0 ≤ 7.0 ≤ 10.0 ≤ 15.0 / Those exceed the stipulatedvalue of the lowest grade are regarded as sample grade
Thereinto: heat-damaged
≤ 0.1 ≤ 0.2 ≤ 0.5 ≤ 1.0 ≤ 3.0 /
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Grade 1 2 3 4 5Offgrade
Corn Fail to Meet the Lowest
Grade Requirements
CAC
Amount ≤ 7.0 Damaged kernel includes those kernels damaged by insect or pest, dying, disease, discoloring, germination, frost or other real damage.
Thereinto: diseased kernel
≤ 0.5
3.3 Differences of Foreign Matter (Broken Kernel and Foreign Material)
3.3.1 Differences between the Definitions of Whole-kernel Corn and Foreign Material
Definition of whole-kernel corn: as it is shown in Table 4.Australia standard stipulates that the
broken corn refers to that with damage and drop of a quarter or more, including any mechanical
damages on germ.Under the Chinese standard, the whole kernel refers to that with a damage
area of no larger than 1/5 (1/5 included) of its size.Under the Korea standard, the wholekernel
refers to that without damaged kernel, immature kernel, other kernel and foreign
material.Under U.S. standard, moreover, the whole kernel refers to that with 3/4 and more
kernels.
Definition of foreign material: there are three main differences: the first one is the specification
of screening: Canada is 12/64 inch (0.48 cm) round-hole sieve, those with more than 25.0%
moisture use 14/64 inch (0.56 cm) round-hole sieve.Australia, Philippines, Chinese Taipei and
U.S. are all 12/64 inch (0.48 cm) round-hole sieve.The diameter of round-hole sieve under
Chinese standard is 3.0 mm.The second one is the classification of special varieties of corns: the
sweet corn, blue corn and pop corn are classified as foreign materials only in U.S. standard;
there are no definite regulations in standards of other economies and regions.The last one is that
stone is not included in foreign material in Canada standard, while included in standards of
other economies and regions.
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Table 4 Table of Differences between Whole-kernel Corn and Foreign Material
Name Australia Canada China Korea Philipp
ines Chinese Taipei
Thailand U.S. CAC
Whole-kernel corn
Broken maize refers to maize that is mechanically damaged due to the harvesting or handling process, with a quarter or more of the grain missing. It includes any mechanical damage to the germ.
None
Refer to that with a damage area of no larger than 1/5 (1/5 included) of its size
Refer to that without damaged kernel, immature kernel, other kernel and foreign material
None None None
Whole kernels are kernels with three-fourths or more of the kernel present.
None
Foreign material (broken corn included)
Total Admixture is the total of Foreign Material, Screenings and Trash in the sample. Trash: This consists of chaff, backbone,seedpods and other light material which remains above the 4.75mm screen after a sample of grain is subjected to the screening process. It excludes contaminants for which tolerances have been stated in these Standard.
Crack corn and foreign material includes any of the following:All material including kernels and pieces of kernels of corn or any other grains which pass through a No.12 round-hole sieve or, for samples with a moisture level over 25.0%, through the No.14 round-hole sieve. All foreign material
Other materials (except for corns), including throughs, inorganic and organic foreign material.
Foreign material refers to material except for corns.
Foreign matter: all matters other than corn grains such as sand, gravel, dirt, pebbles, stones, lumps of earth, clay mud, chaff, straw and other crop seeds.
Corns, broken corns and other materials except for corns that passed 12/64 inch(4.76 mm) round-hole sieve, and materials except for corns remained on 12/64 inch round-hole sieve.
Foreign matters mean any substances other than maize ear or kernels e.g. parts of stem, leaves, and cobs or other foreign seeds or plant debris and/or sokl, gravel and sand.
All matter that passes readily through a 12/64 round-hole sieve and all matter other than corn that remains in the sieved sample after sieving,including sweet corn,blue corn, and popcorn.
Foreign material refers to the other organic and inorganic materials except for corns, including broken kernel, other kernels and filth.
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Name Australia Canada China Korea Philipp
ines Chinese Taipei
Thailand U.S. CAC
other than stones handpicked from the sample, including pieces of cobs that were not removed by sieving
3.3.2 Differences of Limit on Foreign Material
As it is shown in Table 5, Australia, Canada, Chinese Taipei and U.S. stipulate the amount of
broken kernel and foreign material as the limit, while the foreign material in China, Korea,
Philippines and Thailand excludes the broken one.Besides, Canada stipulates that the stone is
not included in the amount of foreign material.U.S. classifies the sweet corn, blue corn and pop
corn as foreign materials.
Table 5 Differences of Limit on Foreign Material
Grade 1 2 3 4 5 Fail to Meet the Lowest
Grade Requirements Remarks
Australia
Total mixed Prime maize≤ 5.0
Feed No.1 and No.2 maize≤ 8.0
Total Admixture is the total of Foreign Material, Screenings and Trash in the sample.
Foreign material
Prime maize≤ 3.0
Feed No.1 and No.2 maize≤ 5.0
Materials except for corns
Throughs Prime maize≤ 2.0
Feed No.1 and No.2 maize≤ 5.0
All materials passed 4.75 mm round-hole sieve - bolting for 40 times
Light material left on sieve
Prime maize≤ 2.0
Feed No.1 and No.2 maize≤ 4.0
Light material such as corn coat and stalk-end, except for contaminants such as stones and hazardous seeds
Soil block, block/0.5 L
Prime maize≤ 3
Feed No.1 and No.2 maize≤ 3
The diameter for each block will not exceed 5 mm
Sand, grain/0.5L
Prime maize ≤ 20
Feed No.1 and No.2 maize≤ 50
Single sand
Stone, g/2.5L Prime maize ≤ Feed No.1 The weight of stone included in every 2.5 L sample
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Grade 1 2 3 4 5 Fail to Meet the Lowest
Grade Requirements Remarks
4.0 and No.2 maize≤ 4.0
Canada
Stone ≤ 0.15
2.5% and below: corn, fail to meet (grade) (class), regard as stone; or corn, CE (class), regard as stone; over 2.5%: corn, awaiting sample reorganization
Stone is not included in the amount of broken corn and foreign material
Amount of broken corn and foreign material
≤ 2 ≤ 3 ≤ 5 ≤ 7≤ 12
50% and below: corn , Sample CW/CE (class), regard as broken corn and foreign material; over 50%: sample, broken corn and foreign material
Excreta ≤ 0.02 Above 0.02: Corn, Sample CW/CE (class), account filth
Animal filth is included in the amount of broken corn and foreign material
China
Amount of foreign material
≤ 1.0
Exceeding the specified value will not influence grade, reduce the quantity and price
Sweet corn, blue corn and pop corn are not included in foreign materials
Mouldy kernel
≤ 2.0
Korea Amount of foreign material
≤ 0.5 ≤ 1.00
/ / / Amount of offgrade foreign material ≤ 1.50
Philippines
Amount of foreign material
≤ 0.5 ≤ 1.00
≤ 1.50
≤ 2.00
/
Chinese Taipei
Amount of broken corn and foreign material
≤ 2.0 ≤ 3.0
≤ 4.0≤
5.0≤
7.0
Thailand Amount of foreign material
≤ 0.5 ≤ 1
≤ 2 ≤ 3 /
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Grade 1 2 3 4 5 Fail to Meet the Lowest
Grade Requirements Remarks
U.S.
Amount of broken corn and foreign material
≤ 2.0 ≤ 3.0
≤ 4.0≤
5.0≤
7.0Contains stones with an aggregate weight in excess of 0.1 percent of the sample
weight, 2 or more pieces of glass, 3 or more crotalaria seeds (Crotalaria spp.), 2 or more
Sweet corn, blue corn and pop corn are included in foreign materials
Thereinto: stone
≤ 0.1
Thereinto: animal filth
≤ 0.20
CAC
Inorganic foreign material
≤ 0.5 Defined as inorganic constituents such as stone and dust
Organic foreign material
≤ 1.5 Defined as organic constituents such as stalks and foreign seeds
Animal filth ≤ 0.1 Including dead insects
Broken Kernels
≤6.0
Other Grains ≤2.0
3.4 Differences in Moisture
As it is shown in Table 6, Australia, China, Korea, Philippines, Chinese Taipei, Thailand and
CAC specify the the maximumlimit of moisture in their corn standards. Among them, Chinese
Taipei stipulates different limit on moisture of different grades of corn, which is much more
rigid.Besides, the moisture content stipulated by Philippines corn standard contains up to 2
digits after the decimal point, while that of other economies and regions contains up to 1 digit
after the decimal point.
Table 6 Differences in Maximun limit of Moisture (%)
Grade Australia Canada China Korea Philippines Chinese Taipei Thailand U.S. CAC
1
14.0
/ 14.0
16.0
14.00
13.5
14.5 / 15.5
2 14.5
3 /
15.0 4 / /
5 / / / /
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3.5 Differences in Limit on Toxin
Limits on toxin stipulated by Australia, China, Philippines, Chinese Taipei and Thailand are
shown in Table 7.Australia stipulates limit on amount of 2 toxins - aflatoxin and
fumonisins.China stipulates limit on 4 toxins, while Philippines, Chinese Taipei and Thailand
only stipulate limit on amount of aflatoxin.Besides, China stipulates on aflatoxin B1, Australia,
Philippines, Chinese Taipei and Thailand stipulate on amount of aflatoxin
(AFB1+AFB2+AFG1+AFG2), and No. 2 Fodder from Australia stipulates a separate
requirement on aflatoxin B1.
Table 7 Differences onMaximumLimit of Mycotoxins Type of Mycotoxins Maximum Limit (Unit: μ /kg)
Australia
Total aflatoxin includes
(AFB1+AFB2+AFG1+AFG2)
Grade 1 Corn
15
No. 1 Fodder
20
No. 2 Fodder
80
Total fumonisins includes (FB1+FB2+FB3)
Grade 1 Corn 4ppm
No. 1 Fodder 10 ppm
No. 2 Fodder 40 ppm
Aflatoxin B1 / / No. 2 Fodder
20
China
Aflatoxin B1 20
Deoxynivalenol 1000
Zearalenone 60
Ochratoxin A 5
Philippines
Aflatoxin
Food
Feed
Premium
Grade
20 ppb
20 ppb
Grade 1
20 ppb
20 ppb
Grade 2
20 ppb
50 ppb
Grade 3
20 ppb
50 ppb
Chinese Taipei
Aflatoxin
Grade 1 Grade 2 Grade 3
Fodder
50
Grade 4
Fodder
50
Grade 5
Fodder
50
Food Fodder Food Fodder
15 50 15 50
Thailand Amount of aflatoxin Grade 1
15
Grade 2
20
Grade 3
50
4 Differences in Limit on Forein Seeds and Fungus Contaminants
Australia: as it is shown in Table 8, foreign seeds contaminants include 7 types and small
foreign seeds, types 1-6 have the same limit of three grades, while type 7 and small foreign
seeds have different limits.
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Table 8 Limit on Foreign Seeds Contaminants of Australia
The Largest Foreign Seed Contaminant (unless otherwise stated, count per half a liter)
Type Grade 1
Corn No. 1 Fodder
No. 2 Fodder
Type 1 (Individual seeds): Colocynth, Double Gee/Spiny Emex/ThreeCornered Jack, Jute, Long Headed Poppy, Mexican Poppy, Field Poppy, Horned Poppy, Wild Poppy, New Zealand Spinach, Parthenium Weed (Qldonly)
8 8 8
Type 2: Castor Oil Plant, Coriander, Crow Garlic/Wild Garlic, Darling Pea,Opium Poppy, Peanut seeds or pods, Ragweed, Rattlepods, Starburr, St. John’sWort, Thornapple/False Castor Oil
None None None
Type 3 (a):Bathurst Burr, Bellvine, Branched Broomrape, BullsHead/Caltrop/Cats Head, Cape Tulip, Cottonseed, Dodder, Noogoora Burr
2 2 2
Type 3 (b): Vetch (Blue/Tare), Vetch (Commercial) 4 4 4
Type 3 (c): Heliotrope (Blue), Heliotrope (Common) 8 8 8
Type 4:Bindweed (Field), Cutleaf Mignonette seeds or pods, Damel, HexhamScent (Hexham Scent is only acceptable if no tainting odour is present) or KingIsland Melilot, Hoary Cress, Mintweed, Nightshades, Paddy Melon, Skeleton Weed, Variegated Thistle
20 20 20
Type 5: Knapweed (Creeping/Russian), Patterson’s Curse/Salvation Jane,Sesbania pea
40 40 40
Type 6:Saffron Thistle, Johnson Grass, Colombus Grass 10 10 10
Type 7 (a): Broad Beans, Chickpeas, Cowpea, Faba Beans, Lentils, Lupin, Peas (Field), Safflower, Soybean, Sunflower and any other seeds or pods greaterthan 5mm in diameter
10 50 50
Type 7 (b): Barley, Bindweed (Australian), Bindweed (Black), Wheat, Durum,Oats (Black), Oats (Sand), Oats (Wild), Oats (Common), Rice, Rye (Cereal), Sorghum (Forage), Sorghum (Grain), Triticale, Turnip Weed and any otherweed seeds not specified in Types 1-7(a) or SFS
10 50 100
Small foreign seeds (percentage by weight): All foreign seeds not specified inTypes 1-7(b) that fall below the 4.75mm round hole screen during the Screenings process
0.5 1.6 1.6
China: ergot can not be detected in corn.
U.S.: corn sample with 3 or more seeds of Crotalaria spp., 2 or more seeds of Ricinus communis
L., 4 or more unknown foreign material grains or recognized hazardous or poisonous
substances, 8 or more seeds of Xanthium spp., and similar monopodium kernel seed or mixed
kernel seed, are sample grade.
CAC: Crotolaria, Agrostemma githago L., seeds of Ricinus communis L., seeds of Datura ssp.
and other seeds recognized to be harmful to health, can not be detected.
5 Differences in Methods of Measurement
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98
5.1 In classification method of corn, there are differences in sample volume and status.Canada
is 100 g clean grain at least.China is 100 g half-clean grain with foreign material that has the
same size as kernels, U.S. is 250 g clean grain; both pick out the kernels of other colors and
calculate the percentage content of weight.
5.2 There are three main differences in measurement of test weight: the first is the different
sample volume: Australia, China, Chinese Taipei and U.S. are 1,000 g sample while Canada is
500 g sample; the second is the different status of sample: China uses half-clean grain in
test-weight measurement while other economies use raw grain; the third is different instrument:
Australia may use test weight instrument with the same structure as China, but only the grain
filling hopperand measure container are equipped without the middlecylinder.Canada, Chinese
Taipei and U.S. use bushel test weight instruments only differ in the size of measure cup, which
is 0.5L in Canada while 1.0L in the others.
5.3 There are two main differences in measurement of defective kernel: one is the different
sample amount.The sample volume used by each economy is shown in Table 9.The other is that
in calculation, Australia and China convert the content of damaged kernel based on original
grain, while Canada, Chinese Taipei, Thailand and U.S. convert the percentage content of
weight based on clean grain.
5.4 There are two major differences in the measurement of foreign material: one is different
sample amount and the other is rounding rules of the result . In China and Chinese Taipei, the
results are dealt with through the Banker’s rounding and kept one decimal place while in
Austria and America are dealt with through rounding and kept one decimal place; the results in
Canada are dealt through rounding down and kept integers.
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Table 9 Differences in Methods of Measurement
Parameter Classification Test Weight
(Single Sample Volume)
Defective Kernel (Damaged Kernel)
Broken Corn and Foreign Material
Remarks
Australia None At least 1 kg, raw grain
Large sample of 0.5 L& small sample of 200 g; calculate the percentage content of weight based on the raw grain.
0.5 L raw grain, rounding, the results are kept one decimal point; the volume of stones is 2.5 L.
The sensory detection can refer to the Visual Recognition Standard (VRS) to ensure uniform standards of the detection personnel
Canada
At least 100 g net grain, pick out the kernels of other colors and calculate the percentage content of weight
Raw grain 500 g
At least 100g and 500 g preferred; calculate the percentage content of weight based on the raw grain
Working sample volume, rounding down and the results are kept integer
China
Small sample of 100 g, including half-net grain with foreign material that has the same size as kernels; pick out the kernels of other colors and calculate the percentage content of weight
1 kg, half-net grain
Large sample of 500 g&small sample of 100 g; calculate the percentage content of weight based on the raw grain.
Large sample of 500 g & small sample of 100 g; Banker’s rounding; the results are kept one decimal point
Personnel of different institutions have different standards for the sensory detection
Korea None None None None
The Philippines
None None None None
Chinese Taipei
None 1,000 raw grain
Sample of net grain of 120 g; calculate the percentage content of weight based on the net grain
Reduced sample of 250 g; Banker’s rounding; the results are kept one decimal point
Thailand None None
Small sample of 100 g; calculate the percentage content of weight based on the net grain
Broken kernel, immature kernel & foreign material: (1) take out at least 500 g of corns. Use sieves with diameters of 4.8 mm and 2.4 mm successively to
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Parameter Classification Test Weight
(Single Sample Volume)
Defective Kernel (Damaged Kernel)
Broken Corn and Foreign Material
Remarks
screen the corns. (2) Collect the corns that have passed the sieve with diameter of 4.8 mm but haven’t passed that of 2.4 mm and measure the weight. Then calculate the percentage of broken and immature kernels in the total weight of sample. (3) Collect the corns that have passed the sieve with diameter of 2.4 mm and other materials left on the sieves of diameters of 4.8 mm and 2.4 mm; then measure their weight. Calculate the percentage of foreign material in the total weight of sample.
America
250 g clean grain, select the kernels of other colors and calculate the percentage content of weight
Raw grain 1,000 g
250 g sample; calculate the percentage content of weight based on the clean grain
Sample of 1,000 g - 1,050 g; rounding; the results are kept one decimal point
The sensory detection can refer to the Visual Reference Images (VRI) to ensure uniform standards of the detection personnel
6 Conclusions and Suggestions
6.1 Classification is mainly based on the color of seed coat of corns. The contents of other
colors are generally within 5%. On the basis, classifications can also be conducted by
characteristics of grain featuresuch as flint, glutinous or quality characteristics such as crack
and sweetness.
6.2 Most economies conduct grading by factors including the test weight, defective kernels,
foreign materials, water content, color and odour and the method of grading by all items is
adopted. The grading in China is conducted by the test weight while other factors are used as
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base for reduction of price.
6.3 The definitions, methods of measurement and quality requirements of factors such as the
test weight, defective kernel and foreign material differ among the economies. As a result,
when the same sample is determined through different methods, the quality grade and result
mightbe different.
102
Part IV Research Report on Soybeans Standards
The soybean is one of the main growing crops worldwide and is also one of the significant
trading grains due to its rich in fat and protein. From the aspects of scope of application of
standards, product classification, grade determination, grading factors, relevant quality
indicators, etc., this research report analyzes the soybean standards collected from APEC
economies including Australia, Canada, China, Japan, Republic of Korea, Mexico, the
Philippines, Chinese Taipei, Thailand and U.S. as well as those of the soybean main production
nations such as Brazil and Argentina, and compares the similarities and differences of those
standards.
1 Scope of Application of Standards and Product Classification
1.1 Scope of Standards
Australia, Canada, China, Japan, Philippines, Thailand and other economies have made
regulations on the scope of application of soybean standards. Among them, the Chinese
soybean standard is applicable to purchase, storage, transport, processing and sale of
commercial soybeans. The Canada standard is applicable to soybeans for export and indirect
export, while regulations of Australia, Japan, Philippines, Thailand, etc. are made based on the
uses of soybeans.The Australian commodity soybean standard is applicable to edible milling
grade soybean, edible manufacturing grade soybean, andcrushing soybean. The soybeans in
Japan standard include normal soybeans, soybeans for special uses and those used as seeds; the
Philippine standard applies to soybeans used as food, animal feed and those as ingredients for
industrial uses. The Thailand standard is suitable for soybeans used as food, animal feed and for
oil crushing. As for other economies, the scope of application is not mentioned in their
soybeans standards.
1.2 Classification
The APEC economies and soybean main production countries mainly classify soybeans based
on the color of seed coat. For example, soybeans in Canada are classified into four types
(yellow, green, brown or black, mixed soybeans, the requirements of kernels of other colors are
different for different grades). In Chinese standard, soybeans are classified into five types based
on the color of seed coat (yellow, green, black, other and mixed soybeans) and the percent of
kernels with pure color are no less than 95%. In Korea standard, soybeans are classified into
four types (yellow, green, brown and black soybeans). In Philippines standard, soybeans are
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classified into five types (yellow, green, black, brown and bicolor soybeans) and may include
not more than 10.0 percent of soybeans of other colors. In America standard, soybeans are
classified into yellow (the percent of kernels with pure color are no less than 90%) and mixed
ones. The soybeans classification in Mexico, Chinese Taipei, Brazil and Argentina standards
are similar to America's. In addition to coat color, soybeans in Japan, Korea and Thailand are
also classified by kernel size. For example, soybeans in Japan are classified into four types
(large, medium, small and tiny kernels); soybeans in Korea are classified into three types (large,
medium and small kernels). Based on the kernel size and protein content, soybeans are
classified into three grades in Thailand standard. In Australia soybeans are classified into three
specifications based on different uses (edible milling grade soybean, edible manufacturing
grade soybean and crushing grade soybean).
2 Grading Parameters
The quality indicators including percent of damaged kernels (including heat-damaged kernels),
percent of perfect kernels, test weight, appearance and protein content are usually adopted by
the APEC economies and soybean main production nations in soybean grading systems.
The percent of damaged kernel is adopted for soybean grade classification in Mexico, America,
Brazil, Argentina, etc. In America and Brazil standards, soybeans are classified into four grades
based on the percent of damaged kernels and in each grade requirements for percent of
heat-damaged kernels, percent of broken kernels, total amount of foreign material, percent of
kernels of other colors, etc. are different. In Argentina standard, requirements for percent of
damaged kernels, percent of heat-damaged kernels, percent of broken kernels, total amount of
foreign material and moisture content are regulated in only one grade. Soybeans are classified
into three grades based on the percent of damaged kernels in Mexico standard and requirements
for percent of heat-damaged kernels and broken kernels are different in each grade too. The
parameter of damaged kernels in the soybean standard of Thailand is presented with the defect
limits of soybeans (the soybean defects also include broken kernels, foreign material, etc.). The
soybeans in Australia are classified into three grades based on uses, but some factors such as
percent of damaged kernels are also regulated.
In China standard, soybeans are classified into five grades based on the percent of perfect
kernels and in each grade the limit requirements about percent of damaged kernels and percent
of heat-damaged kernels are also regulated. Requirements for percent of whole kernels are also
Part IVSoybeans Standards
104
regulated in the soybean standards of Japan and Korea.
Economies including Canada, the Philippines and Chinese Taipei are graded through the test
weight. Based on the test weights, soybeans are classified into five grades in Canada and the
Philippines standards while four grades in Chinese Taipei standard. These requirements are
generally consistent with those in U.S soybean standards published before 2007. For soybeans
with different uses in Australia soybean standards, parameters of test weight are regulated.
As seen in Table 1, the scope of standards and classification for soybeans are summarized based
on different economies standards
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Table 1 Scope of Standards and Classification
Economy Scope of
Application of Standard
Classification of Color Classification of Kernel Size Remarks Yellow
Soybeans Green
Soybeans Black
SoybeansBrown
SoybeansOther Soybeans
Mixed Soybeans
LargeMediu
m Small Tiny
Australia
Applicable to soybeans of edible milling grade, edible manufacturing grade and crushing grade
Canada
Applicable to soybeans for export and indirect export
Yellow soybeans
Green soybeans
Brown or black soybeans
Mixed soybeans
Requirements of kernels of other colors for different grades of soybeans: grade 1 is 2%; grade 2 for 3%; grade 3 for 5%; grade 4 for 10% and grade 5 for 15%.
China
Applicable to the commercial soybeans for purchase, storage, transport, processing and sale
Soybeans that haveyellow orfaint yellowseed coatsand yellowish-brown, lightbrown ordark brownhilum, andmay include notmore than5.0 percentof soybeans
Soybeans that shall be any soybeans which have green seed coats, and may include not more than 5 percent of soybeans of other classes. It can be classified into green soybeans with green
Soybeans that shall be any soybeans which have black seed coats, and may include not more than 5 percent of soybeans of other classes. It can be classified into black soybeans
Soybeans that have brown, red or bicolored seed coats and so on. Bicolored soybeans will have seed coats of two colors, one of which is brown or black, and the brown or black color covers more than 50 percent of the seed coats
Soybeans that do not meet the requirements of the color in the regulations of yellow, green, black and other soybeans
No more than 5.0 percent of soybeans of other colors
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Economy Scope of
Application of Standard
Classification of Color Classification of Kernel Size Remarks Yellow
Soybeans Green
Soybeans Black
SoybeansBrown
SoybeansOther Soybeans
Mixed Soybeans
LargeMediu
m Small Tiny
of othercolors
kernels and green soybeans with yellow kernels according to the color of cotyledon
with green kernels and black soybeans with yellow kernels according to the color of cotyledon
Japan
normal soybeans, soybeans for special uses and soybeans used as seeds
The diameters are 7.9 mm, 8.5 mm and9.1 mm respectively
The diameter is 7.3 mm
The diameter is 5.5 mm
The diameter is 4.9 mm
The diametersof large soybeans vary with varieties and growing areas
Korea Yellow soybeans
Green soybeans
Black Soybeans
Brown Soybeans
Soybeans left on the sieve of Φ7.10 mm
Soybeans left on the sieve of Φ6.30 mm
Soybeans left on the sieve of Φ4.00 mm
The limits forthe percent of soybeans of other colors: grade 1 for 0.5%; grade 2 for 1.0%; grade 3 for 3.0% and off-grade for5.0%
Mexico Yellow soybean
Other soybeans Percent of kernels
with pure color shall be no less than 90%
The Philippines
Soybeans used as food, animal feed and those as ingredients
Yellow soybeans
Including
Green soybean
Black Soybeans
Brown soybeans
Mixed soybeans The first four classes arenot more than 10 percent of soybeans of
Part IVSoybeans Standards
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Economy Scope of
Application of Standard
Classification of Color Classification of Kernel Size Remarks Yellow
Soybeans Green
Soybeans Black
SoybeansBrown
SoybeansOther Soybeans
Mixed Soybeans
LargeMediu
m Small Tiny
for industrial uses
soybeans with greenseed coat
other classes.
Chinese Taipei
Yellow soybeans
Other soybeans Percent of kernels
with pure color shall be no less than 90%
Thailand
Soybeans used as food, animal feed and for oil crushing
The diameter of grade 1 soybeans shall be no less than 4.8 mm
The diameterof grade 2 soybeans no less than 4.5 mm
The diameterof grade 3 soybeans are varied
U.S. Yellow soybean
Other soybeans Percent of kernels
with pure color shall be no less than 90%
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Based on the appearance comparison with standard sample, soybeans are both classified into
three grades in Japan and Korea.
In Thailand standard, the soybeans are classified into three grades based on the kernel size and
protein content with different regulations for foreign material, damaged kernels and broken
kernels in each grade.
In the Chinese soybeans standard, contents of oil and protein are main factors for high-oil and
high-protein soybeans grading. It is required that the crude fat content (dry basis) of high-oil
soybeans shall be no less than 20% and the high-oil soybeans are classified into three grades
based on the oil content (≥ 22%, ≥ 21%, ≥ 20%). The crude protein content (dry basis) of
high-protein soybeans shall be no less than 40% and the high-protein soybeans are classified
into three grades based on the protein content (≥44%, ≥ 42%, ≥ 40%).
3 Contrastive Analysis of Quality Indicators
3.1 Limits of Damaged Kernels and Heat-damaged Kernels
Soybean standards of ten APEC economies including Australia, Canada, China, Japan, Korea,
Mexico, Philippines, Chinese Taipei, Thailand and U.S. and countries such as Brazil and
Argentina all involve the damaged kernels and heat-damaged kernels. Definitions and scopes of
damaged kernels are basically the same, but differences still remain. Among the differences:
In the Australia standard, damaged soybeans include soybeans and pieces of soybean which are
diseased, frost damaged, immature, insect damaged, weed stained (including nightshade purple
stain), weather stained or otherwise materially damaged. The sprouted kernels are excluded.
In the Canada standard, damaged soybeans include those which are sprouted, frost-damaged,
shriveled, ground-damaged, insect damaged, immature, or otherwise defective. For example,
downy mildew soybeans, fireburnt soybeans, heated soybeans, moldy soybeans (within the
tolerance for Heated), mudball soybeans, rancid soybeans, shriveled soybeans and sprouted
kernels.
In Chinese standard for soybeans, damaged soybeans include those that are badly
ground-damaged, badly frost-damaged, germ-damaged, mold-damaged, sprout-damaged,
heat-damaged, or otherwise materially damaged. For example, insect-attacted kernels, spotted
kernels, sprouted kernels, moulded kernels, frost-damaged kernels and heat-damaged kernels.
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In Japan standard for soybeans, damaged kernels refer to those are damaged (including diseased
kernels, insect-bored kernels, metamorphic kernels, broken kernels, coat-broken kernels and
shelled kernels). In normal soybeans, however, the broken kernels with slight damages that
impose few influences on product quality are excluded; in soybeans for specific processing uses,
the broken kernels with slight damages that impose few influences on product quality are
excluded.
In the Korea standard for soybeans, damaged kernels refer to those with damages (diseased
kernels, insect-bored kernels, rotted kernels, metamorphic kernels, discolored kernels, broken
kernels, coat-cracked or shelled kernels, etc.). However, kernels with partial naturally-cracked
coat during the process of maturation and slight damages (such as purple mottled kernels which
the area of purple seed coats are less than 20% of the surface area of soybeans) that impose few
influences on product quality are excluded.
In the Philippine standard for soybeans, damaged kernels include sprouted kernels, shriveled
kernels, ground-damaged kernels and insect-bored kernels. In addition, mildew kernels,
fireburnt kernels, heat-damaged kernels, immature kernels, mouldy kernels, mudball kernels,
etc. are also defined.
In the Chinese Taipei standard for soybeans, damaged kernels include those damaged by heat,
sprouts, frost, mould, insect, adverse weather and other damages.
In the Thailand standard for soybeans, damaged kernels refer to those with physical damages or
distortion, such as shriveled kernels, insect-bored and undeveloped kernels.
In the U.S. standard for soybeans, damaged kernels refer to Soybeans and pieces of soybeans
that are badly ground-damaged, badly weather-damaged, diseased, frost-damaged,
germ-damaged, heat-damaged, insect-bored, mold-damaged, sprout-damaged, stinkbug-stung,
or otherwise materially damaged.
In addition to economies such as China, Japan, Korea and U.S., all other economies list
immature kernels in damaged kernels.
As seen in Table 2, the limit of percent of damaged kernels and percent of heat-damaged in
APEC economies and some main production countries standards for soybean are summarized.
From Table 2, the percent of damaged kernels of the Australian soybeans for three uses is
Part IVSoybeans Standards
110
limited as 3% (where the percent of green kernels is limited as 2% and the percent of
weather-damaged kernels is limited as 1%). The percent of germinated soybeans is also
stipulated for crushing soybean (5%).
Chinese standard for soybeans specify 5 grades for the percent of damaged kernels, i.e. 1%, 2%,
3%, 5% and 8% respectively, where the soybeans from grade 2 to 5 is respectively
corresponding to the soybeans from grade 1 to 4 of Canada, U.S. and Philippines. The grade of
soybeans in Canada standard is one more than that in U.S. standard, therefore, grade 5 soybeans
is added and regulated that the percent of damaged kernels is limited as 15%. The difference of
percent of damaged kernels (between different grades) are all 2% in Brazil standards for
soybeans and the situation was different in some economies standards (this difference increase
with grades), such as Canada, China, Philippines, U.S. and Thailand.
Differing from the increased tendency showed by the differentials between different grades of
economies such as Canada, China, Philippines, Thailand and U.S.,
Heat-damaged kernel is a grading factor for all APEC economies standards. Due to the different
harvest methods and followed drying methods, there are large differences among the limits of
APEC economies. The limit specified in Australia standard is 1 kernel/1,000 kernels; the limit
from grade 1 to grade 5 specified in Canada standard is Nil, 0.2%, 1%, 3% and 5% respectively
(including moulded kernels); the limits from the grade 1 and grade 2 in Chinese standard are
both 0.2%, the limits from grade 3 to grade 5 are 0.5%, 1% and 3% respectively; the limits for
the 3 grades specified in Mexico standard are all 0.5%. There are no specific regulation about
the limits of heat-damaged kernels in Philippines and Thailand standards. The limits of
heat-damaged kernels for the 4 grades in Chinese Taipei standards and U.S. standards are 0.2%,
0.5%, 1% and 3% respectively.
According to the comparison, the quality requirements for grade 1 and grade 2 soybeans in
Chinese standard are responding to those for grade 1 soybeans in American standard. The
quality requirements for grade 3 to grade 5 soybeans are responding to those for grade 2 to
grade 4 soybeans.
The determination of heat-damaged kernels, damaged kernels, splits and soybeans of other
colors in American standard is made on the basis of the grain when free from foreign material,
while that in Chinese standard for soybeans is based on raw grain.
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The limits for different grades in Japan and Korea standards are applicable to the sum of broken
kernels, immature kernels, kernels of other grain and foreign material. Therefore, it is relatively
difficult to analyze the difference between them and other countries.
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Table 2 Requirements for Damaged and Heat-damaged Kernel
Grade
Australia Canada China
Japan
(Common)
Japan(Specifi
ed)
Japan(Seedin
g)
Korea
(Large )
Korea(Midd
le)
Korea(Small
) Mexico
The Philippines
Chinese Taipei
Thailand U.S. Brazil Argentin
a
Percent of
damaged
kernels, %
Heat-damag
ed kernel
Percent of
damaged
kernels, %
Heat-damaged or
moldy
%
Percent of damaged kernels, %
Percent of heat-damaged kernels, %
Sum of broken kernels, immature kernels,kernels of other grain and
foreign material, %
Sum of broken kernels, immature kernels, kernels of
other grain and foreign material, %
Percent of damaged
kernels, %
Percent of
heat-damaged
kernels, %
Percent of damaged
kernels, %
Percent of
heat-damage
d kernels, %
Percent of damaged
kernels, %
Percent of
heat-damage
d kernels, %
Percent of damaged
kernels, %
Percent of
heat-damaged
kernels, %
Percent of
damaged
kernels, %
Percent of
heat-damage
d kernels, %
Percent of
damaged kernels, %
Percent of
heat-damage
d kernels, %
Percent of
damaged kernels, %
Percent of
heat-damaged
kernels, %
1
3% 1/1,000 kernels
2 Nil 1 0.2 15
35 10
10.0 12.0 15.0 2
0.5
2 2 0.2 3 2 0.2 2
5 0.5
2 3 0.2 2 0.2 20 20.0 22.0 25.0 3 3 3 0.5 5 3 0.5 4
3 5 1.0 3 0.5 30 30.0 30.0 5 5 5 1 8 5 1 6
4 8 3 5 1 8 8 3 8 3 8 5
5 15 5 8 3 15
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3.2 Limit of Broken Kernels
Broken kernel is also a primary factor in standards of each economy for soybeans. However,
there are some differences in the definition on broken kernels between each other.
In Australia standard, broken kernels are pieces of soybean that are more than one-half of a
whole kernel (without or with coat), and beyond the range of damaged kernels or foreign
material definition. The determination is based on the cleaned sample which stay on the 4.75
mm round-hole cereal sieve.
While in Canada, China, the Philippines, Chinese Taipei, Thailand and U.S., the broken kernels
includes the broken soybeans, broken seed that are less than three-quarters of a whole seed and
cotyledon with loose seed coat.
In Japan, broken kernels means the volume of broken kernel is less than half volume of original
kernel except the broken kernels with only one cotyledon and kernels without seed coat.
As seen in Table 3, the limit of percent of broken kernels in APEC economies and some main
production nations’ standards for soybeans are summarized.
From Table 3, the limits of broken kernels for the soybeans used for 3 different uses including
edible milling, edible manufacturing and crushing specified by Australia are 10%, 5% and 20%
respectively. In the soybean standards of Canada and Philippines, the limits of broken kernels
for the soybeans from grade 1 to grade 5 are 10%, 15%, 20%, 30%, and 40% respectively. In the
soybean standards of Chinese Taipei, U.S. and Brazil, the limits of broken kernels for the
soybeans from grade 1 to grade 4 are 10%, 20%, 30% and 40% respectively. In the soybean
standards of Thailand, the limits of broken kernels for the soybeans from grade 1 to grade 3 are
3%, 8% and 10% respectively; Argentina just specifies one limit (30%); while China grades by
the percent of perfect kernels and specifies the percent of damaged kernels for different grades
(where the percent of heat-damaged kernels is limited separately). The limits of broken and
immature kernels are also indirectly specified through coordination of the percent of perfect
kernels and the percent of damaged kernels. Compared with other economies, the relevant
requirement for broken kernels specified in Chinese soybean standards is relatively strict.
3.3 Comparison of Foreign Material Limit
In respect of the limits of foreign material, many countries such as Canada, Korea, Mexico,
Thailand, U.S. and Brazil specify different limits for different grades, while Chinese standards
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114
(GB 1352-2009) just implement a uniform provision (specifies the total amount ≤ 1%). More
details are seen in Table 3.
There are large differences among the foreign material limits of different economies. Moreover,
there are also large differences among mesh sizes adopted during determination. Brazil, having
the same standards as China, adopts the round-hole sieve with mesh diameter of 3.0 mm to
screen the undersize fraction, while U.S., Canada and other countries adopt the round-hole
sieve with mesh diameter of 8/64 inch (equivalent to 3.175 mm), and Argentina adopts the
round-hole sieve with mesh diameter of 4 mm. Due to the great differences among mesh
diameter, their limits cannot be compared directly.
Series standards for grains of U.S., Canada, Australia and CAC set some factors for poisonous
plant seeds such as animal filth, ergot and jimsonweed seed, in which the animal filth refers in
particular to “animal-based foreign material”, including animal waste, carcass, secretions and
the tissue. China makes specific provision in GB 2715 Hygienic Standard for Grains, so this
factor will not be set again in the requirements to implement hygienic standard in accordance
with Hygienic Standard for Grains under GB 1352.
3.4 Moisture Limit
The moisture limit requirements specified by APEC economies are seen in Table 4.
Except for Chinese Taipei and U.S., all other economies formulate limit requirements.While in
U.S. and some economies, it is appointed through the trading contract by import and export
parties. For example, when exporting soybean, Brazil, mainly according to the No.41
contractual factor of ANEC Association, sets the quality factor as 14% moisture.
3.5 Limit of Kernels of Other Colors
Most economies classify the kernels of other colors by the color of seed coat, and the percent of
kernels of other colors can reflect the purity of sample. Except for Australia and Thailand, each
economy specifies the percent of kernels of other colors in soybean standards. China specifies the
percent of kernels of other colors as 5% from the grade 1 to grade 5, while other economies have
different provisions for different grades. For example, Korea requires that, the percent of kernels of
other colors for grade 1 soybeans shall be ≤ 0.5%. U.S., Brazil and Chinese Taipei require that it
shall be ≤ 1%. For the soybeans in lower grades, in U.S. and other countries, the percent is as low as
10%. In Canada, the percent of kernels of other colors for grade 5 soybeans is allowed ≤ 15%.
Part IVSoybeans Standards
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Table 3 Requirements for Broken Kernel Rate in Soybean Standards of APEC Economies and Some Main Production Countries (Unit: %)
Grade
Australia
Canada
China Japan (Sound Kernel) Korea (Sound Kernel)
Mexico
The Philippines
Chinese Taipei
Thailan
dU.S. Brazil
Argentina
Edible milling grade
Edible manufacturing grade
Crushing
grade
Percent of
perfect kernels
Maximum possible value of
percent of broken kernels
Common
soybeans
Specified soybeans
Seeding soybean
s Large Middle Small
1
10 5 20
10 95 5 85 65 90 90.0 88.0 85.0 10 10 10 3 10 10
30
2 15 90 10 80 80.0 78.0 75.0 20 15 20 8 20 20
3 20 85 15 70 70.0 70.0 30 20 30 10 30 30
4 30 80 20 30 40 40 40
5 40 75 25 40
Offgrade 60 63 65
Table 4 Requirements for Foreign Material in Soybean Standards of APEC Economies and Some Main Production Countries (Unit: %)
Grade Australia Canada China JapanKorea
(large and middle)
Korea (small)
MexicoThe
Philippines
Chinese Taipei
Thailand U.S. BrazilArgentin
a
Diameter of sieve mesh
4.75mm 3.175mm 3mm 3.175mm 3.175mm 3.175mm 3.175mm 3mm 4mm
1 Edible milling grade:
1 1% 0 0.5 0.5 1 1 1 1. The amount of stones
and dust are no more than 0.5
1 1 3
(dust: 0.5)
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116
2
3%; Edible
manufacturing grade: 3%;
crushing grade: 4%
2 0 1.0 1.0 3 2 2 2. The amount of stones
and dust are no more than 1
2 1.5
3 3 0 1.5 5 3 3 3. The amount of stones
and dust are no more than 1
3 3
4 5 5 5 5 5
5 8 8
Offgrade 2.0 1.5
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Table5 Requirements for Moisture in Soybean Standards of APEC Economies and Some Main Production Countries (Unit: %)
Australia China Japan Korea MexicoThailand
Brazil Argenti
na
Moisture
Edible milling grade: 12%; Edible manufacturing grade: 12%; crushing grade: 13%
13 15 14 12 13 14 13
Table6 Requirements for Kernel of Other Colors in Soybean Standards of APEC Economies and Some Main Production Countries (Unit: %)
Grade Canada China Japan Korea Philippines Chinese Taipei U.S. Brazil
1 2
5
0 0.5 2 1.0 1 1
2 3 5 1 3 2.0 2 2
3 5 10 3 5 5.0 5 5
4 10 5 10 10.0 10 10
5 15 15 ----
3.6 Content of Protein and Crude Fat
Table7 Requirements for Crude Protein and Crude Fat in Soybean Standards of APEC Member States and Areas
Grade
China Australia Thailand
High-oil Soybean, Fat Content %
High-protein Soybean, Protein
Content %
Edible Milling Grade Soybean
Edible Manufacturing Grade Soybean
Protein Content %
Crushing Soybean Standard
Protein Content %
1 22.0 44.0
- 40.0 -
≥36
2 21.0 42.0 <36
3 20.0 40.0 <36
In order to reflect the principle of high quality with better price and high quality for special use,
Chinese standards specify relevant quality factor values of high-oil soybeans and high-protein
soybeans where other main production countries have not made relevant regulations. However,
the primary soybean-exportedeconomies mainly require high fat content for the soybeans used
for oils processing. For example, Russia generally requires that, the fat content of imported
soybeans shall be more than 18% on a wet basis (equivalent to 21%, dry basis) and no less than
17.5%, the moisture content shall be 14%, foreign material content shall be 1%, and the percent
of defective kernels shall be less than 9%. However, in Russia standard there are no strict
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118
regulations on the color of seed coat, hilum color and kernel shape.
In addition to oil crushing, the soybeans imported by each economy are used to manufacture
tofu, bean products and edible protein secondly. For example, Australia and Thailand specify
the requirements of crude protein content in soybean standards.
3.7 Test Weight
Four economies including Australia, Canada, Philippines and Chinese Taipei adopt test weight
in their grade factors. And there are no large differences between the test weight values from
standards of these economies. U.S. also adopted test weight to grade before and cancelled in
2007.
Table8Test weight in Soybean Standards of APEC economies
Grade Australia Canada The Philippines Chinese Taipei
1
700
356 357 (yellow soybeans) 730
2 346 347 (green soybeans) 700
3 335 337 (brown soybeans) 670
4 320 322 (black soybeans) 630
5 298 301 (bicolored soybeans)
Note: the test weight in Canada and Philippines is calculated by g/0.5 L while in Chinese Taipei
and Australia by g/L.
4 Conclusions and Suggestions
4.1 Each economy classifies soybeans by the color and size. Generally the colors of seed coat
include yellow, green, brown (black) and mixed colors, and each economy has different
requirements for the kernels of other colors.General the kernel size includes three categories, i.e.
large, middle and small ones.
4.2 Each economy grades by the factors including percent of damaged kernels, percent of
perfect kernels, test weight, kernel size and protein content.
4.3 Except for Japan and Korea, other economies implement relatively strict control on the
percent of damaged kernels. The percent of perfect kernels of each economy is basically
controlled at the same level.
4.4 There are differences among the diameters of sieve mesh used for determining foreign
Part IVSoybeans Standards
119
material. Although the values required for foreign material in standards are basically same, the
actual quality of foreign material is of differences.
4.5 The protein and crude fat content are the main factors to evaluate the interior quality of
soybeans. Currently the requirements on protein and crude fat content in soybeans are not
common and completely same. Therefore, it is recommended to strengthen the feasibility and
necessity research related to adding protein and crude fat content in soybean standards.
120
Part V Recommendations
This research report analyzes and compares the technical differences in the provisions of wheat,
rice, corn and soybean standards of APEC economies, and puts forwards the following
recommendations on enhancing connectivity of APEC grain standards:
Almost all APEC economies have formulated grain technical qualitystandards,which are
set by government or industry,mandatory or voluntary, and set for different purposes, for
example, for receiving, domestic trading, export or import.These technical quality
standardshave similarcontent and basic requirements, such as moisture and foreign
material. However, there are some differences among the term definitions, specification
parameters, grading factors, and test methods specified by the standards.
The grain standards of each economy have taken full consideration of the characteristics of
food system in each economy. Based on its own food production, distribution, processing,
consumption and trade practice, the standard system has its distinct characteristics. For the
international trade, the differences among the grain standards of economiesmay result in
misunderstanding, even trade disputes, so as to impact trade efficiency and increase trade
costs.
The connectivity of grain standards will contribute to facilitating grain trade, supporting
industrial development, promoting technical progress, and playing a significant role in
promoting the food security of Asian-Pacific region. To enhance exchange and deepen
mutual understanding is the strategic requirement proposed for grain standard cooperation.
In order to enhance exchange and promote trade facilitation, it is recommended that PPFS
assign related working group responsible for the cooperation of grain standards, and
establish the group of experts from the grain standardization field of APEC economies, to
share best practices ofgrain standard system, explore the feasibility of widely-acceptable
term definitions and methodologies on the basis of the existing grain standards of APEC
economies and the international grain standards, to regularly exchange the recent trend of
the standards, to discuss the new problems and needs of industry, especially of the private
sectors and consumers, and to review outcomes and impacts. APEC shall strengthen the
connection and cooperation between PPFS and related APEC standard committees such as
CTI and SCSC, highlight the importance of grain standards and support the initiative on
APEC grain standards cooperation for trade facilitation.
Part VRecommendations
121
It is recommended that APEC continue to research on the following specific topics:
(1) Compare the test methods of important factors, such as testweight, foreign material,
moisture, protein content and crude fat content in grains, based on reasonabletolerances
and thresholds, and explore the possibility of widely accepted relevant test methods and
equipment among economies.
(2) In consideration of the obvious differences in definitions of defective kernel (damaged
kernel) and kernel types in the standards of economies, it is suggested that APEC support
the study and relevant training of the terms definitions on the basis of work already done in
the international standard organizations (for example ISO and CAC) and APEC economies,
and support the development of the types, test methods, and the visual reference images of
defective kernel through joint work of grain experts from APEC economies, to promote the
conformance in analyzing the types of defective kernel, to improve food utilization and
reduce food loss, so as to promote connectivity of APEC economies’ grains standards.
122
References of Grain Standards from APEC Economies and International Organizations
Australia
• Grain Trade Australia Wheat Trading Standards 2015/16
• Grain Trade Australia Maize Trading Standards 2015/16
• Australian Oilseeds Federation Quality Standards, Technical Information & Typical
Analysis 2015/16
Canada
• Official Grain Grading Guide ISSN 1704-5118
4 Wheat
17 Corn
20 Soybeans
People's Republic of China
• GB 1351-2008 小麦
GB 1351-2008 Wheat
• GB 1350-2009 稻谷
GB 1350-2009 Paddy
• GB/T 18810-2002 糙米
GB/T 18810-2002 Husked Rice
• GB 1354-2009 大米
GB 1354-2009 Rice
• GB 1353-2009 玉米
GB 1353-2009 Maize
123
• GB 1352-2009 大豆
GB 1352-2009 Soybean
Japan
• 農産物規格規程第1国内農産物
Specification and Regulation for Agricultural Products
1もみ(P1~P14)
Paddy(P1~P14)
2玄米(P14~P20)
Husked rice (P14~P20)
3精米(P20~P22)
Rice (P20~P22)
4小麦(P22~P26)
Wheat (P22~P26)
7大豆(P35~P42)
Soybeans(P35~P42)
Republic of Korea
• 농산물검사기준
Agricultural Products Standards
The Philippines
• Philippine National Standard PNS/BAFPS 42-2:2008 ICS 67.060 Organic Milled Rice -
Specification Part 2 : Packing, Labeling and Quality Standards
• Philippine National Standard PNS/BAFPS 10:2004 Grains - Corn (Zea mays indentata
Linn, Zea mays indurata Linn. and Zea mays ceritina K. Sturt. syn, praecox ) - Grading and
124
Classification
• Philippine National Standard PNS/BAFPS 106:2012- Soybeans - Classification and
Grading
• Primer on Philippine Grains Standardization Program (Revised Edition )
Chinese Taipei
• CNS 2427, N 1061 小麥
CNS 2427, N 1061 Wheat
• CNS 2423, N 1057 稻殼
CNS 2423, N 1057 Husked rice
• CNS 2425, N 1059 白米
CNS 2425, N 1059 Milled Rice
• CNS 2432, N 1066 玉蜀黍
CNS 2432, N 1066 Corn
• CNS 2793, N 1071 大豆
CNS 2793, N 1071 Soybean
Thailand
• มาตรฐานสนิคา้เกษตรมกษ. 4004-2555 ขา้ว
Thai Agricultural Standard TAS 4004-2012 Rice
• Thai Agricultural Standard Thai Agricultural Standard TAS 4001-2008 Thai Aromatic
Rice
• Thai Agricultural Standard TAS 4000-2003 Thai Hom Mali Rice
• มาตรฐานขา้วขาวไทย
Thai Rice Standards
125
• Thai Agricultural Standard TAS 4002-2009 Maize
• Thai Agricultural Standard TAS 4701-2013 Soybeans
Russia
52554-2006 Wheat. Specificiation
13586.5-2015 Grain. Method of moisture content determination
10846-91 Grain and products of its processing. Method for determination of protein
10840-64 Grain. Methods for determination of hectolitre weight
30483-97 Grain. Methods for determination of general and fractional content of extraneous
matter and damaged grains; content of small grains and grain size; content of grains
attacked by pests; content of metallic particles
The United States
• Official U.S. Standards Subpart M -- United States Standards for Wheat
• United Sates Standards for Rice
• Official U.S. Standards Subpart D -- United States Standards for Corn
• Official U.S. Standards Subpart J -- United States Standards for Soybeans
• FGIS Grain Inspection Handbook II
Chapter 13, U.S. Wheat Grading Procedures
Chapter 4, U.S. Corn Grading Procedures
Chapter 10, U.S. Soybean Grading Procedures
ISO Standards
• ISO 7970-2011 Wheat (Triticum aestivum L. ) - Specification
Codex Standards
• CODEX STAN 199-1995 Codex Standard for Wheat and Durum Wheat
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• CODEX STAN 153-1985 Codex Standard for Maize