Parboiled Rice is produced by a special pre-milling process where the rice paddy are soaked, pressure steamed, and dried prior to milling. The characteristic of Parboiled Rice is the grain yellow-tint color.

Parboiled Rice are rich with nutrients. The process of parboiling induced natural vitamins and minerals from the kernels into the rice grain.

Cameroon is able to produce high quality Parboiled Rice year round because of sufficient water supply and consistence source of paddy.

Major markets of Parboiled Rice are Africa and Middle East

SPECIFICATION OF CAMEROON PARBOILED RICE 100% SORTEXED

Shall have the Grain classification, Grain composition and Milling degree as follows :

GRAIN CLASSIFICATION comprising of :

• Long grain Class 1 and Class 2 combined not less than 60.0%, the rest shall be
Long grain Class 3.
• Of all these there may be Short grain not exceeding 10.0%.

GRAIN COMPOSITION comprising of :

• Whole kernels by not less than 80.0%.
• Brokens having length as from 5.0 parts onward but not reaching 8.0 parts not
exceeding 4.0%. Of this there may be brokens having the length not reaching 5.0 parts and
not passing through sieve No.7 and not exceeding 0.5%, and Small parboiled brokens C1 not
exceeding 0.1%
• The rest shall be Head rice having the length as from 8.0 parts onward.

GRAIN COMPOSITION comprising of :

• Red kernels and/or Undermilled kernels not exceeding 0.5%
• Yellow kernels not exceeding 0.25%;
• Black kernels not exceeding 0.1%;
• Partly black kernels and Peck kernels combined not exceeding 1.5%, of which Partly
black kernels shall not exceeding 0.5%
• Damaged kernels not exceeding 1.0%
• Glutinous rice not exceeding 1.5%
• Paddy not exceeding 3 grains per 1 kilogram of rice
• Underdeveloped kernels, immature kernels, other seeds and foreign matter either
singly or combined not exceeding 0.2%.

MILLING DEGREE : EXTRA WELL MILLED