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RICE, white, round/medium/long grain, 25kg, bag

https://unicat.msf.org/cat/product/15876
STD NFOORICE25-

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RICE, white

Definition

Rice is a cereal grain of the grass family Poaceae. It refers to whole Oryza plants genus, whose two species are cultivated: Oryza sativa and Oryza glaberrima.

It is the most important cereal grain for a large part of the human population.

Rice is a predominant staple food that is able to provide most of the necessary energy, proteins, vitamine B, iron and calcium.

Specifications

  • Paddy rice is rice in its original state, which has retained its husk after threshing. It is not edible without treatment
  • Husked rice (brown rice or cargo rice) is paddy rice from which the husk has been removed

It is strongly recommended to buy only the following rices which result from transformation of paddy rice.

  • Milled white rice: husked rice from which all or part of the bran and germ have been removed by milling
  • Parboiled rice: husked or milled rice produced by a process of soaking, pressure steaming so that the starch is fully gelatinized, and drying (high vitamin B1 content to prevent Beri Beri)
  • Glutinous rice - waxy rice: kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking.

Classification

If rice is classified as long grain, medium grain or short grain, the trader should indicate which classification option is chosen:

Optionslong grainmedium grainshort grain
L/l = lenght/width> 32-3<2
Length (in mm)> 6.66.2- 6.6<6.2
L/l and L combinationL > 6
L/l > 2		L>5.2 and
L/l <3		L<5.2 and
L/l <2

Technical specifications

Quality factorsMilled riceHusked parboiled riceMilled parboiled rice
Moisture content< 14%< 14%< 14%
Mineral foreign matter: stones, sand, dust...< 0.1%< 0.1%< 0.1%
Living insectsnonenonenone
Impurities of animal origin (dead insects...)< 0.1%< 0.1%< 0.1%
Organic extraneous matter< 0.5%< 1.5%< 0.5%
Broken kernelsacc. to the grade
Heat-damaged kernels< 3%< 8%< 6%
Damaged kernels< 3%< 4%< 3%
Immature kernels< 2%< 12%< 2%
Chalky kernels< 11%N/AN/A
Red kernels
Red-streaked kernels		< 4%
< 8%		< 12%
N/A		< 4%
< 8%
Peck kernelsN/A< 4%< 2%

Other types of rice:

  • Paddy rice
  • Husked rice
  • Milled rice
  • Glutinous rice
< 0,3%
< 1%
N/A
< 1%
< 2.5%
N/A
< 2%
< 1%
< 0.3%
< 1%
< 2%
< 1%
Microbiology and contaminantsMilled riceHusked parboiled riceMilled parboiled rice
Salmonellanone in 25gnone in 25gnone in 25g
Total aflatoxins4ppb4ppb4ppb

Rice should be "sound and market quality" and "fit for human consumption".

Its origin should be clearly indicated (supported by original certificate of origin).

The BBD (best-before date) should be valid for minimum 2 years at date of delivery (and clearly indicated on each bag).

A fumigation certificate dated within last 15 days must be presented upon receipt.

Packaging & Labelling

Net weight: 25 kg or 50 kg

All bags must be clean, dry and firmly sewn.

Recycled bags are not allowed.

  • Either highest quality (minimum 85g/m2) polypropylene (PP) new bag with double stitching at the top and bottom
  • Or burlap bag

The bag may be lined with a polypropylene bag with the top edges of the bags sewn together.

Printing with ink approved for food contact (size of the letters: 20 mm minimum). The marking must remain readable after minimum 10 handlings.

  • Batch number composed of: supplier's initials/year/field dispatch code/order n° (ex: MAVI/08/NG01MFR/015)
  • MEDECINS SANS FRONTIERES
  • Type of product
  • Net weight of the bag
  • Crop year and best-before date (BBD)

Instructions for use

Preparation

Rice is consumed as whole kernels, cooked in water, that can be then prepared in various manners. Rice is also ground to make porridges, mashes, puddings, biscuits and cakes.

Glutinous rice (waxy rice) is used in various local preparations.

Storage

STORAGE

Follow the procedure QA-NFOS-SOP2 "Storage and stock management of food".

Preparing for storage

  • Staple foods should be stored separately from therapeutic foods to prevent any risk of crosscontamination.
  • Warehouses (walls, floor, etc.) should be given preventive treatment against insects and rodents before warehousing.
  • It is essential to check that the roof is watertight before the rainy season.

Storage organization

  • On pallets arranged in 6 to 8 pallet islands
  • Islands at least 1 m apart
  • At least 0.5 m from the walls
  • No more than 2 m high

Inventory monitoring

  • PREVENTION
    • Given storage conditions in the field, it is recommended not storing for more than 6 months
    • Spraying of insecticide (CWATIIRSSC-) should be repeated every 8 to 12 weeks, when stocks are empty
    • Warehouse ventilation should be controlled to minimize ambient humidity
    • Inventory should be regularly organized (every 2 weeks), randomly testing bags to check for infestation and inspecting warehouse to monitor anti-insect and anti-rodent prevention measures
  • TREATMENT

In case of infestation, bagged rice may be fumigated by a certified company (often with phosphine or "phostoxin"). Require a fumigation certificate.

Procedures for Quality Control

  • Control upon receipt (quantity/quality): Use and fill the "check list for the control upon receipt": NSFOCRECOOE (English) / NSFOCRECOOF (French).
  • In case of purchase of big quantity, make an inspection company (SGS, Cotecna, Véritas, FAIDEX, etc.) perform an inspection before loading. Use and fill the "Inspection contract" ref. NSFOINSPRIF (French) / NSFOINSPRIE (English).
  • Control in case of suspicion (sending to a laboratory): use the analysis request form NSFOANALRIF (French) / NSFOANALRIE (English).
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