research report on connectivity of apec grain standards docs/2918...gluten wheat and gb/t 17893-1999...

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


2.2 Grading and Mass Parameters Determining the Grade ...................................... 48

2.3 Comparative Analysis of Quality Factors .......................................................... 49

3 Standards for Milled Rice (White Rice) ..................................................................... 60


3.2 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.


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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


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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


6




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


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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


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


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


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,


10


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.


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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


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.


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,


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


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


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


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.


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


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


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)


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


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.


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


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


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


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.


28

Table 2 Comparison of Definitions of Husked Rice Yieldof Paddy


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



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


29

See table 4 for definitions of impurity in each economy

Table 4 Comparison of Definitions of Impurity in Each Economy



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


30


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


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



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


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


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


32



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


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.


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.


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 (%)



Thailand

The United


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


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.


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


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.


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.


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


PhilippinesChinese Taipei Thailand

The United States


≤13.5


≤14.5

≤14.5 13-15

≤14.0


≤15


≤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%.


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


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


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



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 (%)



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


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


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.


See table 22 for colour and odour of each economy

Table 22 Comparison for Quality Requirements for Colour and Odour



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.


43

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



≤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


44

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 (%)


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.


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%


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)


2.1.1 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


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.


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.


49

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


50

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


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.


51

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


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


52


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.


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


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


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


53

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.


See table 40 for definitions of colour and odour in each economy.


54

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


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


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


56


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.


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,%)


≤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


57

China Japan Korea Thailand The United States Grade 3 ≤30

Grade 2 ≤30.0

Off grade ≤40.0

1.0



≤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.


See table 45 for requirements for moisture content in each economy.

Table 45 Specifications for Moisture in Standards for Husked rice


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℃.


58

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


≤40 grain/kg Not specified

Grade 1≤0.2%

Grade 2 ≤0.3%

Offgrade ≤0.5%

100% husked rice ≤ 1.0%




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.


See table 47 for requirements for yellow-coloured rice in each economy.


59

Table 47 Specifications for Yellow-coloured Rice in Standards for Husked rice


≤1.0% Not specified Not specified





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


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





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.


60

Table 49 Specifications for Chalky Kernel in Standards for Husked rice


Not specified Not

specified Not specified

100% husked rice ≤ 6









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


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%





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)


3.1.1 Scope of Application of Standards

The standard for Chinese milled ricestandard is GB1354-2009, which applies to commercial


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


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


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


63

Item China Japan The


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


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


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



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


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



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.


See Table 54 for the definitions for defective rice kernel of each economy.


67

Table 54 Comparison of Definition of Defective Kernel among Standards for Milled Rice



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



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


68



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


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


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.


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 nonglutinous aromatic rice.

(7) White aromatic rice or milled aromatic rice or polished aromatic rice: rice obtained by removing bran and the embryo from brown nonglutinous 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



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


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




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




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



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 ≤


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%


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%


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%.


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.


See Table 62 for the requirements of defective kernel in rice of economies.

Table 62 Comparison of Defective Kernel among Standards for Milled Rice


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 3 milled rice≤ 2.5%




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.


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.


75

Table 63 Comparison of Foreign Materials in Standards for Milled Rice


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






Seventy percent milled rice

Grade 1 ≤ 0.1%

Grade 2 ≤ 0.2%

Offgrade ≤ 0.3%


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


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(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.


See Table 64 for requirements of moisture content in rice of the economics.

Table 64 Comparison of Moisture Content in Standards for Milled Rice



The United States

Long-grain rice ≤ 14.5%

Round-grain rice ≤ 15.5%

≤15% ≤15.0% 14%


≤ 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.


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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.


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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



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%


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%



Whole kernel



Seventy percent well-milled rice

Grade 1 ≤ 0.1%

Grade 2 ≤ 0.2%

Offgrade ≤ 0.3%


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


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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.


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


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


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.


4.1 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


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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.


1.1 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


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Economy Scope of




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.


85

Economy Scope of




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%.


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


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)


89

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


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


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


90



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.


≤ 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


≤ 0.1 ≤ 0.2 ≤ 0.5 ≤ 1.0 ≤ 3.0 /


91



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.


92

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.


93

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


Materials except for corns

Throughs Prime maize≤ 2.0


All materials passed 4.75 mm round-hole sieve - bolting for 40 times

Light material left on sieve

Prime maize≤ 2.0


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


94



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


≤ 2.0 ≤ 3.0

≤ 4.0≤

5.0≤

7.0

Thailand Amount of foreign material

≤ 0.5 ≤ 1

≤ 2 ≤ 3 /


95



U.S.


≤ 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.


97

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


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.


99

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


100

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


6.1 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


101

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.


1.1 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

Part IVSoybeans Standards

103

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


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


105

Table 1 Scope of Standards and Classification

Economy Scope of


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


106

Economy Scope of



Soybeans Green

Soybeans Black

SoybeansBrown


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 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



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


107

Economy Scope of



Soybeans Green

Soybeans Black

SoybeansBrown


Mixed Soybeans

LargeMediu

m Small Tiny

for industrial uses

soybeans with greenseed coat

other classes.

Chinese Taipei

Yellow soybeans



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




108

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.


109

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


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.


111

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.


112

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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(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%.


115

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)


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


117

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


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.


4.1 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


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

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