rice_Vietnam_introduction

Berkeley International is a specialist in sourcing products worldwide.

Our Team for Rice from VietNam

John Eyton
Suzanne Eyton

John has met senior managers of the major rice producers and exporters during a recent Food Expo

1. Vietnam White Rice 5% broken

Broken

5% max

Size of broken (whole grain)

2/3

Moisture

14%

Admixture

0.1%

Chalky kernels

Red and streaked kernels

1.5%

Yellow kernels

0.5%

Damaged kernels

0.5%

Paddy grains

15%

Milling degree

Double polished

2. Vietnam White Rice 10% broken

Broken

10% max

Size of broken (whole grain)

2/3

Moisture

14%

Admixture

0.1%

Chalky kernels

6.5%

Red and streaked kernels

1.5%

Yellow kernels

0.5%

Damaged kernels

0.5%

Paddy grains

15%

Milling degree

Well milled

3. Vietnam White Rice 15% broken

Broken

15% max

Moisture

14%

Admixture

0.1%

Chalky kernels

7.0%

Red and streaked kernels

5.0%

Yellow kernels

1.0%

Damaged kernels

1.0%

Paddy grains

15%

Milling degree

Reasonably well milled

4. Vietnam White Rice 25% broken

Broken

25% max

Moisture

14%

Admixture

0.5%

Chalky kernels

8.0%

Red and streaked kernels

7.0%

Yellow kernels

1.0%

Damaged kernels

Paddy grains

20%

Milling degree

Ordinarily Milled

5. Vietnam White Rice 35% broken

Broken

35% max

Moisture

14.0%

Admixture

0.5%

Chalky kernels

10.0%

Red and streaked kernels

7.0%

Yellow kernels

1.0%

Damaged kernels

Paddy grains

20%

Milling degree

Ordinarily Milled

6. Vietnam White Rice 100% broken

Broken

100%

Moisture

14.0%

Milling degree

Hard-milled

A. Jasmine rice

Specification	Rate
Broken	5% max
Moisture	14%
Admixture	0.1%
Chalky kernels	3%
Red and streaked kernels	0.2%
Yellow kernels	0.2%
Damaged kernels	0.2%
Paddy grains	7%
Milling degree	Double polished
Size of broken (Whole grain)	60.00%

B. Glutinous rice

Specification

Rate

Broken (2/3 basis)

10%

Moisture

14%

Rice Admixture (3/4 basis)

10%

Red and streaked kernels

2.5%

Yellow kernels

1.5%

Damaged kernels

Foreign matters

0.2%

Paddy grain/kg

Milling degree

Well-milled

Average Length of Whole Grain

5.7mm

comparison of the specifications


Specification	WR5%	WR10%	WR15%	WR25%	WR35%
Broken (% max)	5.0	10.0	15.0	25.0	35.0
Moistures (% max)	14.0	14.0	14.0	14.0	14.0
Red & streaked (% max)	1.0	1.5	2.5	5.0	7.0
Yellow kernels (% max)	0.5	0.75	1.0	1.0	1.5
Chalky kernels (% max)	6.0	7.0	7.0	8.0	10.0
Damaged (% max)	0.75	1.0	1.25	1.5	2.0
Immature kernels (% max)	0.2	0.2	0.3	0.5	1.5
Glutinous kernels (% max)	1.0	1.0	1.5	2.0	2.0
Foreign matter (% max)	0.1	0.2	0.2	0.5	0.5
Paddy (grain/kg max)	15	20	25	30	30
Milling degree	Well milled & polished	Well milled & polished	Well milled	Reasonable well milled
Crop	Current	Current	Current	Current	Current

Berkeley International		Berkeley International
F-13A-02 Metropolitan Square		Newcastle on Tyne
Damansara Perdana		NE3
47820 Petaling Jaya		Phone +44 1916451227
Malaysia	alex@berkeleyinternational.net
john@berkeleyinternational.net	suzanne@berkeleyinternational.net
Phone +603 7731 2242

Specification	WR5%	WR10%	WR15%	WR25%	WR35%
Broken (% max)	5.0	10.0	15.0	25.0	35.0
Moistures (% max)	14.0	14.0	14.0	14.0	14.0
Red & streaked (% max)	1.0	1.5	2.5	5.0	7.0
Yellow kernels (% max)	0.5	0.75	1.0	1.0	1.5
Chalky kernels (% max)	6.0	7.0	7.0	8.0	10.0
Damaged (% max)	0.75	1.0	1.25	1.5	2.0
Immature kernels (% max)	0.2	0.2	0.3	0.5	1.5
Glutinous kernels (% max)	1.0	1.0	1.5	2.0	2.0
Foreign matter (% max)	0.1	0.2	0.2	0.5	0.5
Paddy (grain/kg max)	15	20	25	30	30
Milling degree	Well milled & polished	Well milled & polished	Well milled	Reasonable well milled
Crop	Current	Current	Current	Current	Current