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Thai Jasmine (Hom Mali) Long Grain White Rice |
Thai Jasmine Rice also called "Hom Mali" or "Fragrant Rice", is recognized world wide as Thailand's Specialty Rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. General qualification is that the rice is specially soft and fragrant when cooked. Thai Jasmine rice is categories according to their quality : |
EXPORT GRADE : The Jasmine rice that mixed with 8% or less other breeds of rice compared by the total weight and Jusmine must be 92% pure call for a common standard for Export or Domestic use.
- The average length of the whole kernel without any broken part shall not less than 7.0 mm
- That ratio of the average length against the average width of the whole kernel without any broken part shall not be less than 3.0 mm
- Long grain class 1 not less than 70.0%, the rest shall be Long grain class 2
- Of all these there may be Long grain class 3 not exceeding 5.0%
- Whole kernels not less than 60.0%
- Size of Broken having the length >=5.0 / <8.0mm not exceeding 4.0%
- Size of Head rice >=8.0mm
- Chalky kernels not exceeding 3.0%
- White glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Extra well milled
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Thai Long Grain White Rice (TWR): Specification Standard 1997 |
Rice Types / Broken
Standard / Analysis |
5% 10% 15% 25% 35% 45% |
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LONG GRAIN
CLASS 1 >7.0mm
Not less than, % |
20.0 |
10.0 |
5.0 |
** |
** |
** |
SHORT GRAIN
< 6.2mm, % Maximum |
10.0 |
15.0 |
30.0 |
50.0 |
50.0 |
50.0 |
WHOLE KERNELS
Not less than, % |
60.0 |
55.0 |
55.0 |
40.0 |
32.0 |
28.0 |
Broken & Small, Broken C1, % Max |
7.0 |
12.0 |
17.0 |
28.0 |
40.0 |
50.0 |
Red and/or Under-
milled Kernels,
Not exceeding, % |
2.0 |
2.0 |
5.0 |
7.0 |
7.0 |
7.0 |
Yellow Kernels,
Not exceeding , % |
0.5 |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
Chalky Kernels,
Not exceeding , % |
6.0 |
7.0 |
7.0 |
8.0 |
10.0 |
10.0 |
Damage Kernels,
Not exceeding , % |
0.25 |
0.5 |
1.0 |
2.0 |
2.0 |
2.0 |
White Glutinous Rice,
Not exceeding , % |
1.5 |
1.5 |
2.0 |
2.0 |
2.0 |
2.0 |
Undeveloped,
Immature, other seed
and Foreign Matter
singly or combined
Not exceeding , % |
0.3 |
0.4 |
0.4 |
2.0 |
2.0 |
2.0 |
Paddy (Grain per 1 kg
of rice) or % Maximum |
10.0 |
15.0 |
15.0 |
20.0 |
20.0 |
20.0 |
Moisture, % Maximum |
14.0 |
14.0 |
14.0 |
14.0 |
14.0 |
14.0 |
Milling Degree * |
B |
B |
C |
D |
D |
D |
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White Rice 100 % Grade A |
- Long grain class 1 not less than 70.0%, the rest shall be Long grain class 2
- Of all these there may be Long grain class 3 not exceeding 5.0%
- Whole kernels not less than 60.0%
- Size of Broken having the length >=5.0 / <8.0mm not exceeding 4.0%
- Size of Head rice >=8.0mm
- Chalky kernels not exceeding 3.0%
- White glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Extra well milled
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White Rice 100 % Grade B |
- Long grain class1 not less than 40%, the rest shall be Long grain class2 / class 3
- Of all these there may be Short grain not exceeding 5.0 %
- Whole kernels not less than 60.0 %
- Size of Broken having the length >=5.0 / <8.0mm not exceeding 4.5%. Of this may be broken having the length not reaching
5.0 parts and not pass through sieve No.7 not exceeding 0.5%, and Small white broken C1 not exceeding 0.1%
- Size of Head rice >=8.0mm
- Yellow kernels not exceeding 0.2 %
- Chalky kernels not exceeding 6.0 %
- Damaged kernels not exceeding 0.25 %
- White glutinous rice not exceeding 1.5 %
- Paddy not exceeding 7 grains per 1 kg of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.2 %- Extra well milled
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White Rice 100 % Grade C |
- Long grain class1 not less than 30 %, the rest shall be long grain class 2 / class 3
- Short grain not exceeding 5.0 %
- Whole kernels not less than 60.0 %
- Broken having the length >=5.0 / <8.0 parts not exceeding 5.0 %. Of this may be broken having the length not reaching 5.0 parts
and not passing through sieve No. 7 not exceeding 0.5 %, and Small white broken C1 not exceeding 0.1 %
- Size of Head rice having the length as from 8.0 parts onward
- Yellow kernels not exceeding 0.2 %
- Chalky kernels not exceeding 6.0 %
- Damaged kernels not exceeding 0.25%
- White glutinous rice not exceeding 1.5 %
- Paddy not exceeding 7 grains per 1 kg of rice
- Undeveloped kernels, Immature kernels, other seeds and foreign matter either singly or combined not exceeding 0.2 %
- Milling degree as Extra well milled
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Thai Parboiled Rice (TPBR) |
100% Sorted 5 % Sorted 1 0 % Sorted 15 % 25 % |
Long Grain Class 1 & Class 2 *Not less than, % |
60.0 |
45.0 |
30.0 |
25.0 |
20.0 |
Short Grain, % Maximum |
10.0 |
20.0 |
20.0 |
30.0 |
30.0 |
Whole kernels, % Minimum |
80.0 |
80.0 |
75.0 |
70.0 |
60.0 |
Size of Broken, parts |
4.0 |
7.0 |
12.0 |
18.0 |
28.0 |
Size of Head rice, parts |
8.0 |
7.5 |
7.0 |
6.5 |
5.0 |
Red / Undermilled Kernels,Not exceeding, % |
0.5 |
1.0 |
2.0 |
5.0 |
7.0 |
Yellow Kernels, % Maximum |
0.25 |
0.5 |
0.75 |
2.0 |
3.0 |
Black Kernels, % Maximum |
0.1 |
0.15 |
0.2 |
0.5 |
0.75 |
Party black/Peck kernel, % Max Party black kernels, % Max |
1.5
0.5 |
2.0
0.75 |
2.5
1.0 |
4.0
2.5 |
4.5
3.0 |
Damaged kernels, % Maximum |
1.0 |
1.0 |
1.5 |
1.5 |
1.5 |
Glutinous rice, % Maximum |
1.5 |
1.5 |
1.5 |
2.5 |
2.5 |
Paddy, grain per 1 kg , Max |
3 |
5 |
5 |
10 |
10 |
Undeveloped, Immature, kernels,Other seeds and Foreign matter,singly or combined, % Maximum |
0.2 |
0.2 |
0.4 |
0.7 |
1.0 |
Milling degree ** |
A |
B |
B |
B |
D |
Parboiled Broken Rice A1 |
Parboiled broken rice A1 is obtained from the milling of Parboiled rice of various grades and shall have Grain composition as follows:
Grain Composition, composition of:
Brokens having the length not reaching 6.0 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens
having the length as from 6.0 parts onward and Whole kernels combined not exceeding 10.0%, and Small parboiled brokens C1 not exceeding 6.0%
Matter that may be present:
Other seeds and Foreign matter not exceeding 1.0%
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* The rest shall be long grain class 3
** A=Extra well milled B=Well milled C=Reasonably well milled D=Ordinary milled |
