Posted on 21-Feb-2019


A term IR8
Type : Paraboiled – Raw/ Grain Size : 5.8-6 mm / Moisture: Max 14% / Sortex : 100%, Broken – 5%, 25%, 100% ( As required ) Mixture : 5%, Yellow Kernal : 2% Chalky 2%

It is a high-yielding semi-dwarf rice variety developed by the International Rice Research Institute (IRRI) in the early 1960s. ... Promoters such as the IRRI and farmer benefactors of IR8 have called it miracle rice, and celebrate it for fighting famine. Grain quality : Depending on preference, grain quality means differently to people and the factors that affects it.

Rice is easier to polish by hand removal of the bran layer after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.
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