Natural Brown Rice

Brown rice is the least processed form of rice where only the outer hull has been removed. After removal of the hull, its quality deteriorates rapidly causing significant decrease in shelf life. The most critical determinant in achieving rice quality is the degree of milling. This requires evaluation of quality according to suitability of specific end use based on a set of criteria described below as standard product specifications for wholesomeness. Grain quality and yield largely determine market price and consumer acceptance.If consumers do not like the flavor, texture, taste, aroma, appearance of the rice then all other attributes are worthless too. The genetic makeup of the grain, handling, and storage are the major factors influencing quality. Brown rice is the most nutritious food that can be found. It is the best substitute for potatoes in meals. Long grain has higher nutritional value and lower in calories than short grain. The length of the grain determines texture and cons istency. When cooked it produces firm, fluffy grains that separates easily.The oil in the bran remains intact making it more likely to become rancid. It is advisable to keep it in an airtight container and consume within six (6) months from purchased. Brown rice standard product specifications Product name: 100% organic long grain Brown rice Pricing unit: kg, lb, ounce Type: organic, long grain Standard/grade: USDA 1-6, percentage broken grains is