RICE-Long Grain Glutinous Rice, 10% Broken

1.Specification:

2. Inspection:

By an Independent Inspection Company in Vietnam for weight, quantity, quality of this cargo. The result of the shipped weight, quantity and quality is issued by this company at port of loading to be final for both parties.

3. Packing: Ability to be packed into 25 or 50 kg PP bags.

                   The bags of rice can be stuffed at total 25MT into one 20ft container.

4. Payment:- 30% at order by T/T in advance, 70% remaining payment by T/T right after

                     receiving the copy of B/L by fax or email.

                    - or L/C at sight 100%.

5. Shipment time: within 15-30 days upon receipt of Buyers' Deposit or L/C.

6. Documents for payment: As per the requirement of destination.

In common, they are:

Rice is much revered oriental food and the most important tropical cereal. It is the staple food of about half the human race and is often the main source of calories and the principal food of many millions of people.

Rice from which only husk has been removed, but layers of bran and most of the germ retained. is known as brown rice. Rice from which husk. germ and bran layers have almost completely been removed by power machinery is known as milled rice. Rice milled to a high degree is known as white rice. Rice from which husk. germ and bran layers have been partly removed without the use of power machinery is known as hand-pounded rice.

Rice milled to a high degree and then coated with some foreign substance such as glucose or talcum is called polished rice. Paddy specially processed by steaming or soaking in water. then heated and dried. is called parboiled paddy. It can then be milled to various degrees or home pounded. It is called parboiled milled or parboiled home pounded.

Origin and Distribution of Rice

Rice has been cultivated in south eastern Asia since ancient times where it is one of the oldest of food crops. The date or place of its domestication are not known with certainty. One of the earliest mention of rice dates back to 2800 BC. when a Chinese emperor established a ceremonial ordinance for the planting of rice that would later be used by the royal physicians for healing purposes. Il was grown in ancient India as far back as in 3000 BC. when it appeared as a plant called 'Newaree'. The general consensus of opinion is that rice was domesticated in India or Indo-china and probably in southern India. Enormous quantities of rice are now grown over 90 per cent of the total area of 100 million hectares in southern and eastern Asia.

Starch constitutes the bulk of the rice grain. The protein content of the rice is lower than that of wheat, but is of superior quality and utilized better by the body than the wheat protein. The ancient and modern Oriental healers through traditional medicines have always advocated the use of natural brown rice as a key to youthful health-building. The processing removes many of the valuable B-complex vitamins and some of the minerals.

Raw Hand pounded Rice*

Raw Milled Rice*