The process of PR11 Parboiled Rice from farm to rice mill to export typically involves the following steps:
1. Farming: The cultivation of PR11 rice begins on farms where farmers prepare the land, sow the seeds, and provide the necessary care and maintenance throughout the growing season. This includes activities such as irrigation, fertilization, pest control, and weed management.
2. Harvesting: When the rice plants reach maturity, they are harvested. The timing of the harvest is crucial to ensure optimal grain quality and yield. Farmers use different methods such as manual harvesting or machine harvesting, depending on the scale of the operation.
3. Threshing: After harvesting, the rice plants undergo threshing to separate the rice grains from the rest of the plant. Traditional methods involve manually beating the harvested rice stalks to loosen the grains. Mechanical threshers are also used in larger operations to increase efficiency.
4. Parboiling: The parboiling process involves three main steps: soaking, steaming, and drying. The harvested rice with its husk intact is soaked in water, typically at elevated temperatures, for a specific period. This allows moisture and heat to penetrate the grains, activating enzymes and modifying the starch structure. The soaked rice is then steamed under controlled conditions to ensure uniform heating. Finally, the parboiled rice is dried to reduce moisture content and stabilize the grains.
5. Milling: After parboiling and drying, the rice goes through the milling process. The rice mill removes the outer husk, bran layers, and germ to produce polished white rice. The milling process involves cleaning, hulling, whitening, and grading the rice grains. Modern rice mills utilize machinery to streamline the process and maintain quality standards.
6. Packaging: The processed PR11 Parboiled Rice is then packaged into appropriate bags or containers, ensuring proper sealing to maintain freshness and prevent moisture absorption. Packaging is often done in various sizes and weights, catering to different market demands.
7. Quality Control and Testing: Before export, the rice undergoes rigorous quality control checks to ensure it meets the required standards. This may include testing for moisture content, grain size, color, aroma, and overall quality parameters. Any rice that does not meet the specified criteria is rejected or further processed to bring it up to standard.
8. Export: Once the rice has been processed, packaged, and quality-checked, it is ready for export. Exporters coordinate logistics, including transportation and documentation, to deliver the rice to its intended destination. They comply with export regulations, arrange shipping, and handle customs procedures to ensure a smooth export process.
It's important to note that the specific processes involved may vary depending on the region, rice mill, and export requirements. This outline provides a general overview of the steps involved in the journey of PR11 Parboiled Rice from the farm to the export market.
