【标准法规】菲律宾发布稻米和精米分级分类国家标准

PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 1 Foreword 2 3 The Philippine National Standard (PNS) for Grains – Grading and classification – Paddy 4 and milled rice prescribes the standard specifications on the quality, packaging, labeling, 5 including test and analysis, of grains, specifically paddy and milled rice, to help ensure 6 efficiency, order, and fair trade in the grains production and marketing system. It is an 7 adaption of the Primer on Philippine Grains Standardization Program (PGSP) developed 8 by the National Food Authority (NFA) and its cooperators (farmers, millers, 9 traders/retailers, National Government Agencies, Local Government Units, and other 10 private organizations) for the continuing advocacy, enforcement, and or monitoring 11 activities on PGSP among their respective constituencies or sectors. 12 13 To facilitate the standardization process, the Bureau of Agriculture and Fisheries 14 Standards (BAFS) created a Technical Working Group (TWG) authorized under Special 15 Order No. 793 Series of 2017. The TWG was composed of technical experts from the 16 following agencies, institutions, and groups: NFA, Philippine Rice Research Institute 17 (PhilRice), Agricultural Training Institute (ATI), DA Rice Program, Food and Nutrition 18 Research Institute (FNRI), Philippine Center for Postharvest Development and 19 Mechanization (PHilMech), Philippine Agricultural Journalist, Inc. (PAJ), and Agricultural 20 Machineries Manufacturers and Dealers Association of the Philippines, Inc. (AMMDA). 21 22 This document was drafted in accordance with the editorial rules of the BPS Directives, 23 Part 3. ii PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 24 Introduction 25 26 As the Philippines faces the challenges and opportunities of globalization in the 21st 27 century, characterized among others, by technological disruptions as well as rising public 28 expectations and consumer preferences for quality products and services, grains 29 standardization is undoubtedly one of the key strategies for accelerating the 30 modernization and enhancing the global competitiveness of agriculture sector. 31 The National Food Authority (NFA), by virtue of Presidential Decree (P.D.) No. 4 issued 32 26 September 1972, as amended by PD 1770, is mandated to promote the integrated 33 growth and development of the grains industry, including the formulation and 34 enforcement of the national grains standards in collaboration with various sectors. As a 35 regulatory agency, the NFA promotes the use of quality and safety standards in the rice 36 and corn industry through the Philippine Grains Standardization Program (PGSP). This is 37 also in support of the Consumers Act of the Philippines (R.A. 7394) and the Food Safety 38 Act of 2013 (R.A. 10611) and in line with the country’s deregulation and trade 39 liberalization policies as a member of the World Trade Organization (WTO). 40 The adoption of a revised standards for paddy, milled rice and corn as a Philippine 41 National Standard (PNS) under the auspices of the Bureau of Agriculture and Fisheries 42 Standards (BAFS) is in accordance with the provisions of the Agriculture and Fisheries 43 Modernization Act of 1997 that is supportive of the rice production enhancement 44 program of the government. 45 The PNS Grains - Grading and classification – Paddy and milled rice covers the quality and 46 safety standards, along with prescribed packaging materials, labeling, and price tags that 47 are embodied in the NFA rules and regulations on grains business. It considers the 48 following benefits or advantages of grains standardization to farmers, traders, millers, 49 retailers, processors, academe, researchers, and other stakeholders: 50 51 a. Improvement on the efficiency by reduction of post-harvest losses 52 b. Increased public awareness on food quality and safety 53 c. Promotion of consumers’ right and welfare 54 d. Availability of competitively-priced rice 55 e. Fair and reasonable returns from rice post-production and marketing 56 f. Rice industry competitiveness in the domestic and international markets iii PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 57 1 Objectives 58 59 This Standard provides specific guidance to promote product quality and safety, ensure 60 efficiency, and strengthen competitiveness in rice post-production and marketing. 61 Moreover, this Standard aims to support effective implementation or institutionalization 62 of the national grains standards, particularly rice, through continuing advocacy, 63 enforcement, and monitoring activities among rice farmers, millers, traders/ wholesalers 64 and retailers, and the general consuming public. 65 66 2 Scope 67 68 This Standard covers the recommended product specifications, packaging and labeling of 69 Indica-type paddy and milled rice to be sold in the local and international market. It is 70 neither applicable to other products derived from rice, nor to specialty rice. 71 72 3 Normative references 73 74 The following documents are referred to in the text in such a way that some or all of their 75 content constitutes requirements of this document. For dated references, only the edition 76 cited applies. For undated references, the latest edition of the referenced document 77 (including any amendments) applies. 78 79 National Grains Standards for Rice & Corn, 1997 80 Primer on Philippine Grain Standardization Program, Rev. 2002 81 ISO 7301, Rice – Specification 82 PNS/BAFS 162:2015, Pesticide Residues in Rice: Maximum Residue Limits (MRLs) 83 PNS/BAFS 194:2017, General Standard for Contaminants and Toxins in Food and Feed 84 85 4 Terms and definitions 86 87 For the purposes of this document, the following terms and definitions apply. 88 89 4.1 90 amylose 91 type of starch with glucose molecules having a straight-chain, or linear, structure. Its 92 percentage determines the tenderness or firmness of cooked rice and its staling property 93 when left unattended at room temperature 94 95 4.2 96 brewers 97 chips 98 binlid 99 small pieces of kernels that pass through a sieve having 1.4 mm round perforation 100 101 4.3 102 broken kernels 103 brokens 104 pieces of kernels smaller than 75 % of the average length of the whole kernel 1 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 105 106 4.4 107 chalky kernels 108 kernels, whole or broken, 50 % or more of which is similar to the color of white chalk 109 110 4.5 111 contrasting type 112 paddy/rice kernels of different varieties other than the variety designated, wherein the 113 size, shape, and color differ distinctly from the characteristics of kernels of the variety 114 designated 115 116 4.6 117 damaged kernels 118 kernels which are obviously damaged by insects, water, diseases and/ or 119 any other means seen by the naked eye 120 121 4.7 122 damaged grains 123 grains which have germinated, distinctly damaged by insects, 124 microorganisms, water, heat and/or any other means 125 126 4.8 127 degree of milling 128 extent to which the bran layers have been removed in hulled rice 129 130 4.8.1 131 undermilled rice 132 UMR 133 rice kernel from which the hull, germ, outer bran layer, and the greater part of the 134 inner bran layers have been removed but parts of the lengthwise streaks of the 135 bran layers remain in more than 40 % of the kernels 136 137 4.8.2 138 regular milled rice 139 RMR 140 rice kernel from which the hull, the germ, the outer bran layers and the greater 141 part of the inner bran layers have been removed but parts of the lengthwise 142 streaks of the bran layers remain in 20 % to 40 % of the kernels 143 144 4.8.3 145 well milled rice 146 WMR 147 rice kernels from which the hull, the germ, the outer bran layers and the greater 148 part of the inner bran layers have been removed, but parts of the lengthwise 149 streaks of the bran layers remain in less than 20 % of the kernels 150 151 4.8.4 152 overmilled rice 2 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 153 OMR 154 rice kernel from which the hull, the germ, the bran layers, and part of the 155 endosperm have been removed 156 157 4.9 158 discolored kernels 159 yellow kernel 160 fermented kernels 161 kernels that have changed their original color as a result of heating and other means 162 163 4.10 164 foreign matter 165 all matters other than whole or broken rice kernels such as (a) foreign 166 seeds, husks, bran and (b) sand, dust 167 168 4.11 169 foreign matter 170 all matters other than paddy grains such as (a) chaff, straw, other crop 171 seeds and (b) sand, gravel, dirt, pebbles, stones, lumps of earth, clay, mud 172 173 4.12 174 gelatinization temperature 175 GT 176 range of temperature within which starch granules start to swell irreversibly in hot water 177 with accompanied loss of birefringence and crystallinity 178 179 4.13 180 germ 181 small portion which lies on the ventral side of the rice kernel from where the seed 182 germinates 183 184 4.14 185 glycemic index 186 physiological classification of dietary carbohydrates based on the blood glucose response 187 from a food relative to the standard glucose solution or starchy food 188 189 4.15 190 grade 191 designation indicating the degree of quality of paddy or milled rice 192 193 4.15.1 194 premium grade 195 meets the highest grade requirements as set forth in the herein prescribed 196 national standards 197 198 4.15.2 199 grade no. 1 3 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 200 meets the second highest grade requirements for rice as set forth in the herein 201 prescribed national standards 202 203 4.15.3 204 grade no. 2 205 lower in quality than grade no. 1 but higher in quality than grade no. 3, based on 206 the grade requirements for rice as set forth in the herein prescribed national 207 standards 208 209 4.15.4 210 grade no. 3 211 lower in quality than grade no. 2 but higher in quality than grade no.4 based on 212 grade requirements for milled rice as set forth in the herein prescribed national 213 standards. Any paddy variety which meets the lowest grade requirements for 214 paddy as set forth in the herein prescribed national standards 215 216 4.15.5 217 grade no. 4 218 lower in quality than grade no. 3 but higher in quality than grade no.5 based on 219 the grade requirements for milled rice as set forth in the herein prescribed 220 national standards 221 222 4.15.6 223 grade no. 5 224 meets the lowest grade requirement for milled rice as set forth in the herein 225 prescribed national standards 226 227 4.16 228 grain size 229 grain length 230 category of at least 80 % of the sample of paddy or whole milled rice kernels to which the 231 sample belongs and is measured in millimeters 232 233 4.16.1 234 extra long 235 rice with 80 % or more of the whole milled rice kernels having a 236 length equal to 7.5 mm and above 237 238 4.16.2 239 extra long 240 length of the full size paddy grain is 9.9 mm and above 241 242 4.16.3 243 long 244 rice with 80 % or more of the whole milled rice kernels having a 245 length equal to 6.4 mm to 7.4 mm 246 247 4 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 248 4.16.4 249 long 250 length of the full size paddy grain (excluding the awn and the 251 pedicel) is between 8.8 mm to 9.8 mm 252 253 4.16.5 254 medium 255 rice with 80 % or more of the whole milled rice kernels having a 256 length of 5.5 mm to 6.3 mm 257 258 4.16.6 259 medium 260 length of the full size paddy grain (excluding the awn and the 261 pedicel) is between 8.0 mm to 8.7 mm 262 263 4.16.7 264 short 265 rice with 80 % or more of the whole milled rice kernels having a 266 length of less than 5.5 mm 267 268 4.16.8 269 short 270 length of the full size paddy grain (excluding the awn and the 271 pedicel) is below 8.0 mm 272 273 4.17 274 immature kernels 275 head rice or broken kernels which are light green and chalky with soft texture 276 277 4.18 278 Indica rice 279 one of the two major subspecies of rice characterized by long and thin grains, which are 280 generally fluffy when cooked 281 282 4.19 283 iron-fortified rice 284 milled rice to which fortificant kernels (rice kernel coated or extruded with iron) are 285 added to enhance its nutritive value 286 287 4.20 288 maximum level 289 ML 290 maximum concentration of a contaminant recommended by Philippine National 291 Standards which is legally permitted in rice 292 293 4.21 294 maximum residue limit 295 MRL 5 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 296 maximum concentration of a pesticide residue (expressed as mg/kg), recommended by 297 Philippine National Standard which is legally permitted in rice 298 299 4.22 300 milled rice 301 kernels obtained after removal of hull and bran 302 303 4.23 304 moisture content 305 MC 306 water content of paddy and milled rice expressed in percentage (%) as received 307 308 4.24 309 paddy 310 rough rice 311 palay 312 unhulled grain of Oryza sativa L., which means grain with the glumes enclosing the kernel 313 314 4.25 315 purity 316 percentage of paddy free of foreign matter 317 318 4.26 319 red kernels 320 kernels that have red bran covering, wholly or partly 321 322 4.27 323 rice variety 324 specific name given to a rice (Oryza sativa) line that results from genetic improvement 325 and approved for commercial release by a national agency or traditional rice that has 326 been selected a long time ago but has not undergone formal seed system 327 328 4.28 329 specialty rice 330 any rice variety (traditional or modern) possessing special qualities such as glutinous 331 (e.g. Malagkit Sungsong, NSIC Rc13, Rc15, Rc17, Rc21), aromatic (e.g. Milagrosa, Azucena, 332 NSIC Rc218, NSIC Rc148, Rc218, Rc324SR, Rc344SR), pigmented (e.g. Balatinaw, NSIC 333 Rc19), japonica (e.g. NSIC Rc170, Rc242SR, Rc304SR, Rc414SR), and micronutrient-dense 334 rice (e.g. high iron rice) 335 336 4.28.1 337 aromatic rice 338 rice that naturally gives off pleasant and fragrant odor 339 340 4.28.2 341 glutinous rice 342 special variety of rice whose kernels are opaque. The starch component consists 343 of 0 % to 2 % amylose 6 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 344 345 4.28.3 346 Japonica rice 347 one of the two major subspecies of rice which have rounder and thicker grains, 348 which are generally sticky when cooked 349 350 4.28.4 351 pigmented rice 352 kind of rice with varying shades of red to black caused by the natural pigment 353 anthocyanin found in its bran layers 354 355 4.29 356 weed seeds and other crop seeds 357 seeds of any plant other than rice 358 359 4.30 360 woven polypropylene 361 WPP 362 polypropylene (thermoplastic resin material that is produced by polymerization of 363 propylene) strips/threads/yarns that have been woven in two directions, the warp (yarn 364 running lengthwise in a woven material) and the weft (yarn running perpendicular to the 365 warp) to create a light and strong material. It could be in laminated or non-laminated 366 form 367 368 5 Quality standards 369 370 These parameters are further defined in terms of intrinsic or acquired characteristics of 371 paddy and milled rice as summarized in Tables 1 and 2. 372 373 5.1 Quality standards for paddy 374 375 5.1.1 Paddy should be classified as extra long, long, medium, or short according to grain 376 size. 377 378 5.1.2 Paddy should conform with the grade requirements specified in Table 1. 379 380 Table 1 – Grade requirements for paddy 381 Grade Parameter Premium Grade no. 1 Grade no. 2 Grade no. 3 Grade factors (% by weight) Purity, min. 98.00 95.00 90.00 85.00 Total foreign 2.00 5.00 10.00 15.00 matter, max. (a) Weed 0.10 0.15 0.25 0.50 seeds and 7 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting Grade Parameter Premium Grade no. 1 Grade no. 2 Grade no. 3 other crop seeds, max. (b) Other foreign 1.90 4.85 9.75 14.50 matters, max. Defectives Chalky and immature 3.00 6.00 12.00 20.00 kernels, max. Damaged 0.50 1.50 3.00 5.00 kernels, max. Discolored 0.50 2.00 4.00 8.00 kernels, max. Contrasting 3.00 6.00 10.00 18.00 types, max. Red kernels, 1.00 3.00 5.00 10.00 max. 382 383 5.1.2.1 Paddy which exceeds the maximum limit or falls short of the minimum 384 requirements for any grade factor or parameter of a given grade shall be given the next 385 lower grade. 386 387 5.1.2.2 Paddy which does not meet the requirements for any of the grades shall be 388 graded as Off-Grade Paddy. 389 390 5.1.2.3 The maximum percentage of (a) weed seeds and other crop seeds shall not 391 be exceeded but the maximum percentage of (b) other foreign matter may be exceeded 392 provided that the maximum percentage of total foreign matter is not exceeded. 393 394 5.1.2.4 Milled rice should be classified as extra long, long, medium, or short 395 according to grain size. 396 397 5.2 Quality standards for milled rice 398 399 5.2.1 Milled rice shall be classified as overmilled rice, well milled rice, regular milled 400 rice, or undermilled rice according to degree of milling. 401 402 5.2.2 Milled rice shall conform with the grade requirements specified in Table 2. 403 404 405 406 407 408 8 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 409 410 Table 2 – Grade requirements for milled rice 411 Grade Parameter Grade Grade Grade Grade Grade Premium no. 1 no. 2 no. 3 no. 4 no. 5 Grade factors (% by weight) Broken kernels, max. (total 5.00 10.00 15.00 25.00 35.00 45.00 including brewers) Brewers, 0.10 0.20 0.40 0.60 1.00 2.00 max. Defectives Damaged 0.50 0.70 1.00 1.50 2.00 3.00 kernel, max. Discolored 0.50 0.70 1.00 3.00 5.00 8.00 kernel, max. Chalky 4.00 5.00 7.00 9.00 12.00 15.00 kernel, max. Immature 0.20 0.30 0.50 1.00 1.50 2.00 kernel, max. Contrasting 3.00 5.00 10.00 - - - type, max. Red kernel, 1.00 2.00 4.00 5.00 6.00 7.00 max. Foreign 0.025 0.10 0.15 0.17 0.20 0.25 matters, max. Paddy, max. (no. per 5.00 10.00 15.00 20.00 25.00 30.00 1,000 grams) 412 413 5.2.2.1 Milled rice which exceeds the maximum limit or falls short of the minimum 414 grade requirement for any grade factor or parameter of a given grade shall be given the 415 next lower grade. 416 417 5.2.2.2 Milled rice which does not meet the requirement for any of the grades shall 418 be graded as Off-Grade Rice. 419 420 5.2.2.3 The maximum percentage of brokens may be exceeded provided that the 421 maximum percentage of brewers is not exceeded. 422 9 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 423 5.2.2.4 Milled rice which contains 50 % or more red grains shall be graded 424 according to the grade requirements in Table 2 and the word Red Kernel shall be added 425 as part of the grade designation. 426 427 5 Food safety parameters 428 429 These parameters are further defined in terms of Maximum Residue Limits (MRLs) for 430 pesticides, maximum level (ML) for contaminants (heavy metals), moisture content, 431 presence of insect infestation, and microbial infection. 432 433 5.1 Maximum Residue Limits (MRLs) 434 435 The MRLs for rice shall be in conformance with the limits stated under the Philippine 436 National Standards (PNS/BAFS 162:2015) Pesticide Residues in Rice: Maximum Residue 437 Limits (MRLs) or its latest issuance. 438 439 5.2 Maximum Level (ML) 440 441 The ML for rice shall be in conformance with the limits stated under the PNS General 442 Standard for Contaminants and Toxins in Food and Feed (PNS/BAFS 194:2017) or its 443 latest issuance. 444 445 5.3 Moisture content 446 447 The maximum moisture content for paddy and milled rice shall be in conformance with 448 the set value which is 14 % as stated under the PNS Code of Good Agricultural Practice 449 for Rice (PNS/BAFS 141:2015) and PNS Organic Milled Rice (PNS/BAFPS 42:2008). 450 451 5.4 Insect infestation 452 453 Rice shall be free of any live stored grain pest. 454 455 5.5 Microbial infection 456 457 Rice shall be free of signs of microbial infection. 458 459 6 Packaging and labeling 460 461 These are specified in terms of prescribed packaging capacity and net weight in metric 462 system of measurement, packaging materials, and required labeling information, among 463 others. These are summarized in Table 3. 464 465 6.1 Dried paddy shall be packed in clean and appropriate packaging material in 466 accordance with the PNS Code of Good Agricultural Practice for Rice. Packaging materials 467 previously used for feeds and other chemically contaminated containers shall not be 468 used. 469 10 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 470 6.2 Packaging materials to be used for milled rice shall be brand new and food-grade. 471 Suitable food-grade ink shall be used for printing or labeling on the packaging material. 472 473 6.3 Packaging and labeling for milled rice shall be in accordance to the standard set 474 under Table 3. 475 476 Table 3 – Standard packaging and labeling for milled rice 477 Commodity, Packaging Labeling classificatio Capacit Type of Color of Nominal net Other required n and grade y material packaging weight information kg material 1. Big 50, 25 WPP with This amount of 1. Grade of package or without milled rice milled rice Premium transparent Light yellow, exclusive of the 2. Degree of grade rice a areas transparent packaging/ milling area is also container (sack) 3. Moisture Laminated light yellow shall be content: 14% WMR WPP with White, declared/ maximum Grade No. 1, or without transparent labeled in 4. Identity of 2, 3, 4, and 5 transparent area is also “nominal net the product a areas white weight” in “SI” (e.g., milled RMR White, (International rice) Grade Nos. 1, transparent Systems of 5. Name and 2, 3, 4, or 5 area is also Units) units. address of white miller, owner This is the use (in case of of the unit custom symbol “kg” for milling), unit name supplier, kilogram/ packer, kilograms and importer, or the unit symbol distributor of “g” for unit the milled name gram/ rice grams which 6. Name and shall have a address of space after the the sack numerical value manufacture (50 or 25). r, supplier, or distributor Example: 7. Manufacturin Net Weight: g date of the 50 kg or 25 kg sack 8. Crop year of This shall be the milled declared on rice either the principal display panel or the information 11 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting Commodity, Packaging Labeling classificatio Capacit Type of Color of Nominal net Other required n and grade y material packaging weight information kg material panel in parallel to the base of the packaged product. Ambiguous expressions such as “approximate”, ”standard”,“whe n packed”, and “as packed” following the net weight shall not be used as part of the quantity declaration. 2. Small 1, 2, 5, Polyethylen Polyethylene The same The same package 10 e (for 1, 2, 5 bags should labeling of required kg) be color- nominal net information for coded. weight for big big packages WPP (for 5 However, packages shall shall be printed/ and 10 kg) color-coded be followed for labeled in small paper small packages. packages. Kraft paper correspondin (for 1 and 2 g to the kg) degree of milling and grade of the commodity may be inserted inside the package. a For easy identification of the milled rice being contained 478 479 7 Price tag of retailing unpacked rice 480 481 The price tag to be used in retailing unpacked rice shall be in accordance with the 482 standard requirement set under Table 4. 483 484 Table 4 – Standard requirement for price tag in unpacked rice for retail 485 Particulars Standard requirement A. Size of price tag (length by width) 21.5 cm x 16.5 cm B. Color of price tag 12 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting Particulars Standard requirement  Premium grade rice Light yellow  Well milled rice White Grade nos. 1, 2, 3, 4, or 5  Regular milled rice White Grade nos. 1, 2, 3, 4, or 5 C. Color of print on price tag Black D. Prescribed information Price per kilogram (P/kg) Classification Iron-fortified rice Grade 486 487 7.1 Unpacked milled rice for retail must be displayed in rice boxes painted with food- 488 grade white paint which shall be free of posters/advertisements. The white painted 489 wooden rice boxes should be covered to ensure that the rice will not be exposed to pests 490 and other contaminants that may cause harm to the consumers. The prescribed color- 491 coded price tag shall be conspicuously displayed on the grains box. 492 493 7.2 The required information shall be printed in bold letter and figures (except the 494 unit symbol “kg” for the unit name “kilogram/s”) on the color-coded price tag. 495 496 8 Methods of test and analysis 497 498 The methods of test and analysis for rice should conform with the procedures of the 499 competent authority. 500 501 9 Hygiene 502 503 It is recommended that the products covered by the provisions of this Standard be 504 prepared and handled in accordance with the PNS Good Warehousing Practices for 505 Bagged Grains (PNS/BAFS 195:2016). 13 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 506 Annex A 507 (informative) 508 509 Amylose content in rice 510 511 Table A.1 – Grouping of rice varieties according to amylose content (AC) and 512 gelatinization temperature (GT) Cluster ACa GTb Freshly cooked rice texture 1A L L Tender 1B L I/HI Tender 1C I I/HI Tender 2A H I Moderately tender 2B I L Moderately tender to hard 3 H L Hard a L= Low AC; I = Intermediate; H = High (NCT, 1996; Juliano et al., 2012) b L= Low; I = Intermediate; HI = High-Intermediate (NCT, 1996) 513 514 Table A.2 – Rice varieties grouped according to cluster Cluster ACa GTb Freshly Varieties cooked rice texture 1A L L Tender NSIC Rc21, NSIC Rc31, PSB Rc72H (MESTISO), NSIC Rc104 (BALILI), NSIC Rc128 (MABANGO 1), NSIC Rc160 (TUBIGAN 14), NSIC Rc170 (MS 11), NSIC Rc176H (MESTISO 13), NSIC Rc182 (SALINAS 1), NSIC Rc218 SR (MABANGO 3), NSIC Rc220 SR (JAPONICA 1), NSIC Rc266H, NSIC Rc268H, NSIC Rc288, NSIC Rc304, NSIC Rc436, NSIC Rc468, NSIC Rc474, NSIC Rc480, NSIC Rc482, NSIC Rc484, NSIC Rc488, NSIC Rc502, NSIC Rc504 1B L I Tender NSIC Rc172 (MS 13), NSIC Rc178H (MESTISO 14), NSIC Rc188 (SALINAS 4), NSIC Rc196H (MESTISO 16), NSIC Rc208H (MESTISO 22), NSIC Rc210H (MESTISO 23), NSIC Rc224 (TUBIGAN 19), NSIC Rc234H (MESTISO 27), NSIC Rc236H (MESTISO 28), NSIC Rc242, NSIC Rc246H, NSIC Rc260H, NSIC Rc262H, NSIC Rc274, NSIC Rc320H, NSIC Rc330, NSIC Rc332, NSIC Rc456, NSIC Rc486, NSCI Rc490 1B L HI Tender NSIC Rc130 (TUBIGAN 1), NSIC Rc190 (SALINAS 5), NSIC Rc290, NSIC Rc292, NSIC Rc396, NSIC Rc400, NSIC Rc404 1C I I Tender NSIC Rc174H (MESTISO 12), NSIC Rc186 (SALINAS 3), NSIC Rc23, NSIC Rc25, NSIC Rc27, NSIC Rc29, NSIC Rc192 (SAHOD ULAN 1), NSIC Rc198H (MESTISO 17), NSIC Rc200H (MESTISO 18), NSIC Rc202H (MESTISO 19), NSIC Rc204H (MESTISO 20), NSIC Rc206H (MESTISO 21), NSIC Rc212 (TUBIGAN 15), NSIC Rc214 (TUBIGAN 16), NSIC Rc216 (TUBIGAN 17), NSIC Rc222 (TUBIGAN 18), NSIC Rc226 (TUBIGAN 20), NSIC Rc228H (MESTISO 24), NSIC Rc232H (MESTISO 26), NSIC Rc254H, NSIC Rc256H, NSIC Rc258H, NSIC Rc264H, NSIC Rc270H, NSIC Rc284, NSIC Rc296, NSIC Rc314H, NSIC Rc322H, NSIC Rc324, NSIC Rc326, NSIC Rc336, NSIC Rc344SR, NSIC Rc350H, NSIC Rc356, NSIC Rc358, NSIC Rc360, NSIC Rc380H, NSIC 14 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting Cluster ACa GTb Freshly Varieties cooked rice texture Rc382H, NSIC Rc384H, NSIC Rc408, NSIC Rc432, NSIC Rc446, NSIC Rc492, NSIC Rc494 1C I HI Tender NSIC Rc11 (CANLAON), PSB Rc14 (RIO GRANDE), PSB Rc18 (ALA), PSB Rc20 (CHICO), PSB Rc22 (LILIW), NSIC 2014 Rc25, PSB Rc28 (AGNO), PSB Rc30 (AGUS), PSB Rc32 (JARO), PSB Rc42 (BALIWAG), PSB Rc54 (ABRA), PSB Rc58 (MAYAPA), PSB Rc62 (NAGUILIAN), PSB Rc64 (KABACAN), PSB Rc78 (PAMPANGA), PSB Rc80 (PASIG), PSB Rc82 (PEÑARANDA), PSB Rc84 (SIPOCOT), PSB Rc100 (SANTIAGO), NSIC Rc110 (TUBIGAN 1), NSIC Rc112 (TUBIGAN 2), NSIC Rc120 (MATATAG 6), NSIC Rc122 (ANGELICA), NSIC Rc124H (MESTISO 4), NSIC Rc132H (MESTISO 6), NSIC Rc168H (MESTISO 11), NSIC Rc194 (SUBMARINO 1), NSIC Rc298, NSIC Rc300, NSIC Rc302, NSIC Rc338, NSIC Rc342, NSIC Rc346, NSIC Rc352, NSIC Rc362H, NSIC Rc368H, NSIC Rc370H, NSIC Rc372H, NSIC Rc390, NSIC Rc392, NSIC Rc398, NSIC Rc402, NSIC Rc410, NSIC Rc412, NSIC Rc418, NSIC Rc422, NSIC Rc424, NSIC Rc426, NSIC Rc428, NSIC Rc430, NSIC Rc434, NSIC Rc438, NSIC Rc442, NSIC Rc448, NSIC Rc458, NSIC Rc460, NSIC Rc462, NSIC Rc464, NSIC Rc466, NSIC Rc476 2A H I Moderately IR69726-29-1-2-2-2 (MATATAG2), PSB Rc3 (GINILINGAN tender PUTI), NSIC Rc9 (APO), PSB Rc74 (AKLAN), NSIC Rc276, NSIC Rc282, NSIC Rc286, NSIC Rc386H, NSIC Rc388H, NSIC Rc444, NSIC Rc450, NSIC Rc452, NSIC Rc454, NSIC Rc496 2A H HI Moderately PSB Rc16 (ENNANO), PSB Rc24 (CAGAYAN), PSB Rc36 tender (MA-AYON), PSB Rc38 (RINARA), PSB Rc40 (CHAYONG), PSB Rc56 (DAPITAN), PSB Rc60 (TUGATOG), PSB Rc66 (AGUSAN), PSB Rc68 (SACOBIA), PSB Rc76H (PANAY), PSB Rc102 (MAMBURAO), NSIC Rc364H, NSIC Rc366H, NSIC Rc374H, NSIC Rc376H 2B I L Moderately PSB Rc34 (BURDAGOL), PSB Rc50 (BICOL), PSB Rc90 tender to (BUGUEY), NSIC Rc106 (SUMILAO), NSIC Rc134 (TUBIGAN 4), NSIC Rc136H (MESTISO 7), NSIC Rc138 hard (TUBIGAN 5), NSIC Rc146 (PJ7), NSIC Rc148 (MABANGO 2), NSIC Rc166H (MESTISO 10), NSIC Rc180H (MESTISO 15), NSIC Rc230H (MESTISO 25), NSIC Rc238, NSIC Rc240, NSIC Rc244H, NSIC Rc248H, NSIC Rc250H, NSIC Rc252H, NSIC Rc272, NSIC Rc278, NSIC Rc280, NSIC Rc294, NSIC Rc306H, NSIC Rc308, NSIC Rc310H, NSIC Rc312H, NSIC Rc316H, NSIC Rc318H, NSIC Rc328, NSIC Rc334, NSIC Rc348, NSIC Rc354, NSIC Rc378H, NSIC Rc394, NSIC Rc406, NSIC Rc414, NSIC Rc416, NSIC Rc420, NSIC Rc440, NSIC Rc478 3 H L Hard PSB Rc6 (CARRANGLAN), PSB Rc8 (TALAVERA), PSB Rc44 (GOHANG), PSB Rc46 (SUMADEL), PSB Rc86 (MATNOG), PSB Rc92 (SAGADA), PSB Rc94 (HUNGDUAN), PSB Rc96 (IBULAO), PSB Rc98 (LIAN), NSIC Rc152 (TUBIGAN 10), NSIC Rc164H (MESTISO 9), NSIC Rc340, NSIC Rc470, NSIC Rc472, NSIC Rc498, NSIC Rc500 a Amylose Content; L= Low; I = Intermediate; H = High (NCT, 1996; Juliano et al., 2012) 15 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting Cluster ACa GTb Freshly Varieties cooked rice texture b Gelatinization Temperature; L= Low; I = Intermediate; HI = High-Intermediate (NCT, 1996) 515 16 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 516 Annex B 517 (informative) 518 519 Glycemic index of rice varieties 520 Rice variety GI value Classification (Mean + SEM) (Low, medium, or high) PSB RC 10 50 ± 3 Low Brown rice IR 64 51 + 1 Low Brown rice (Sinandomeng) 55 ± 2 Low IR 64 57 ± 3 Medium PSB RC 18 59 ± 4 Medium Improved malagkit sung 63 ± 2 Medium song PSB RC 12 63 ± 3 Medium PSB RC 160 70 ± 4 High Sinandomeng 75 ± 4 High Japonica rice 88 + 6 High 521 17 PHILIPPINE NATIONAL STANDARD PNS/BAFS xxx:2018 Grains – Grading and classification – Paddy and milled rice Working draft For Public Consultative Meeting 522 Bibliography 523 524 CAC/RCP 1-1969 (Rev. 2003), General Principles of Food Hygiene 525 526 CODEX STAN 1-1985 (Amd. 2010), General Standard for the Labelling of Prepackaged 527 Foods 528 529 CODEX STAN 198-1995, Codex Standard for Rice 530 531 Juliano, B.O. (2007). Rice Chemistry and Quality, revised edition. Philippine Rice Research 532 Institute. 533 534 OIML R 79:2015, Labeling requirements for prepackages 535 536 Philippine Rice Research Institute. (2013). NCT Manual for Rice. 537 538 PNS/BAFS 42:2008, Organic Milled Rice 539 540 PNS/BAFS 141:2015, Code of Good Agricultural Practices for Rice 541 542 PNS/BAFS 195:2016, Good Warehousing Practices for Bagged Grains 543 544 PNS/PAES 206:2015, Agricultural machinery – Rice mill - Specifications 545 546 Trinidad, T.P. and Mallillin, A.C. (2011). Glycemic Index of Commonly Consumed 547 Carbohydrates Foods in the Philippines. Food and Nutrition Research Institute – 548 Department of Science and Technology. 549 550 Wrigley, C.W. (1995). Identification of Food-Grain Varieties. Minnesota: American 551 Association of Cereal Chemists, Inc. 18