biology of economic agriculture

1. FPT 2123 POSTHARVEST TECHNOLOGY
Grading, Treatment, Packaging &
Marketing of Grains & Cereals
Group Members: (SBP4)
Al-Nazirul Mubin B10A012
Goh Hui Kung B10A055
Juliah Surip B10A075
Mariah al-Qibtiyah Omar B10A113
Mohd Amirul bin Rosli B10A126
Nurul Hidayah B10A181
Pheen Chee Leong B10A211
Wong Wei Fong B10A278

2. Grains and Cereal

3. Introduction
In botany, grains and cereals are synonymous with caryopses,
the fruits of the grass family.
All three native grains are broad-leaved plants rather than
grasses such as corn, rice, and wheat.
Cereal crops are all members of the grass family.
Cereal grains contain much starch, a carbohydrate that
provides dietary energy.

4. Grading of Cereal
Prepared by: Mohd Amirul bin Rosli
Presented by: Juliah Surip

5. Grain quality
Grain quality is a term that refers to the quality
of grain. However, what constitutes quality depends on
the use of the grain.
For instance in ethanol production, the chemical
composition of grain such as starch contents is
important, in food and feed manufacturing, properties
such as protein, oil and sugar are significance, in milling
industry soundness is the most important factor to
consider and for seed producer, the high germination
percentage (viability of seed) and seed dormancy is
the important feature to consider, for consumers the
properties like color and flavor will be important.

6. Properties of grain quality
The properties of grain quality can be summarized into ten main
factors
Uniform moisture contents
High test weight
No foreign material
Low percentage of discolored, broken and damaged kernels
Low breakability
High milling quality
High protein and oil content
High viability
No afaltoxin (mycotoxin)
No presence of insects and molds.

7. Rice

8. Rice
Rice belongs to the genus Oryza of the sub-tribe
Oryzinea in the family Gramineae.
Three main categories of rice (U.S) are:
1. long-grain: relatively long and bold types,
known as Carolina rice,
2. medium-grain: long, thin, cylindrical grain,
known as Patna
3. short-grain: short, stout grain, known as
Spanish-Japan.

9. Rice grain quality
Four main categories
1. milling quality
2. cooking, eating and processing quality
3. nutritional quality
4. specific standards for cleanliness, soundness and purity.
In the United States three more factors has been added
1. hull and pericarp
2. color grain size, shape, weight, uniformity and general
appearance
3. kernel chalkiness, translucency and color

10. Grading of Rice

11. Categories
Rough or Paddy Rice (before milling, hulls intact)
Long 3.4 to 1 and more
Medium 2.3 to 3.3 to 1
Short 2.2 to 1 and less
Brown Rice (hulls have been removed but bran intact)
Long 3.1 to 1 and more
Medium 2.1 to 3.0 to 1
Short 2.0 to 1 and less
Milled Rice (hulls and bran layers have been removed)
Long 3.0 to 1 and more
Medium 2.0 to 2.9 to 1
Short 1.9 to 1 and less

12. Rice Specification by U.S Rice Federation
Long Grain:
WHAT: When cooked, the grains are
separate, light, and fluffy.
Rice whose milled grains are at least three
times as long as they are wide.
FOR: This type of rice is ideal for recipes
requiring a distinct shape and texture
WHERE: Traditionally eaten in the Western
Hemisphere, Eastern Europe, Middle East,
India, Pakistan, Bangladesh, and most of
Africa and the high-end tourist market
worldwide.
CROP SIZE: Large amounts are grown in the
U.S.
COST: The price tends to vary with demand
on a yearly basis
Eg: Basmati, Carolina, Jasmine or Texmati
Grading Standards for U.S. Rice

13. Medium Grain:
WHAT: When cooked the grains are moist and
tender, and have a greater tendency to cling.
Grains are less than three times as long as
they are wide.
FOR: This type of rice cooks to a somewhat
creamy consistency.
WHERE: Traditionally eaten in Central Asia,
North Asia, Mediterranean and Aegean
regions.
CROP SIZE: Large amounts are grown in the
U.S., but usually less then long grain
COST: The price tends to vary with demand
on a yearly basis
Eg: Egyptian Rice, Bomba, Carnaroli, Arborio,
vialone, Valencia or Thai sticky rice
Grading Standards for U.S. Rice

14. Short Grain:
WHAT: When cooked grains are
soft and cling together.
Grains that are less than twice
as long as they are wide
Eg: Japanese rice
Short translucent grains. When
cooked it has a somewhat sticky
texture such that it can easily be
picked up and eaten
with chopsticks.
Grading Standards for U.S. Rice

15. GRADES:
Two basic grades are generally used in food aid:
#2/7 or better has 7% broken kernels, "may be slightly
gray" in color and is well-milled.
#5/20 or better has 20% broken kernels, "may be gray
or slightly rosy" in color and reasonable well-milled. The
nutritional content is virtually the same as #2. Cooking time
is slightly shorter than # 2.
Grading Standards for U.S. Rice

16. PARBOILED OR NOT PARBOILED
for long and medium grain rice.
Parboiled rice is rough rice (rice with the inedible outside
hull intact) soaked in warm water under pressure,
steamed and dried before milling.
The procedure gelatinizes the starch in the grain and
results in firmer more separate grains.
Parboiled rice can be milled to produce a brown or white
rice. Two cups of uncooked parboiled rice cooks in 20 to 25
minutes yielding 3 to 4 cups. Often used by food service
industry because the kernels hold their shape for a long
period of time.
Grading Standards for U.S. Rice

17. MILLING:
Rice can be milled in different
manners.
Brown rice or whole grain:
is the least processed form of rice. It
has the outer hull removed, but still
retains the bran layers that give it the
tan color and nut-like flavor. This type
of rice has the highest nutritional value.
Reasonably well-milled:
most of the bran layer is removed
which results in a slightly darker color
then well-milled rice.
Well-milled:
all of the bran is removed .
Grading Standards for U.S. Rice

18. Rice
The calcium content is higher in parboiled rice, even
without intentional enrichment, because calcium carbonate is
typically used as a milling aid with parboiled rice.
Bran removal is more difficult in parboiled rice. So, an
abrasive material, like calcium carbonate (ground limestone),
is added to the brown rice as it enters the milling process.
Most of the calcium carbonate exits with the bran stream,
but naturally, some stays on the surface of the milled rice.
Grading Standards for U.S. Rice

19. Rice
"OLD RICE" Starch changes do occur in rice during storage, but
most of this occurs within the first 3 months, or so, after harvest.
After that, changes are much, much slower. If the rice is milled
before the rapid changes are complete, starch in the milled rice
would probably continue to change.
However, the impact of these changes on cooking quality do not
seem to be as dramatic as when they occur in rought (paddy) rice.
These starch changes that occur in paddy rice result in the rice
having a firmer texture with less cohesiveness than is the case for
freshly-harvested rice.
Grading Standards for U.S. Rice

20. National Standards Used For Milled Rice In The Philippines.
Grade Specifications GRADE
Premium Grade 1 Grade 2 Grade 3
Head rice (min %)
Brokens (max %)
Brewers (max %)
Defectives:
• Damaged grains, max % 0 0.25 0.50 2.00
• Discolored grains, max % 0.50 2.00 4.00 8.00
• Chalky and immature grains, max % 2.00 5.00 10.00 15.00
• Red grains, max % 0 0.25 0.50 2.00
• Red streaked grains, max% 1.00 3.00 5.00 10.00
Foreign matter (max %) 0 0.10 0.20 0.50
Paddy (max no./kg) 1 8 10 15
Moisture content (max %) 14.00 14.00 14.00 14.00

21. List of rice varieties classified into four classes by the
Grade Standards Committee and agreed to by the States
(some of example)

22. TREATMENT OF POST-HARVEST RICE
Prepared by : Mariah al-Qibtiyah Omar
Presented by: Goh Hui Kung

23. Rice grain quality can be affected by variety
environment and processing.
Environmental and handling conditions during
ripening, harvest, postharvest, and processing
can enhance or impair grain quality.
Processing also increases the price of rice.
Yields of head rice vary depending on many
factors such as variety, grain type, cultural
practice, drying, storing parboiling and milling
conditions.

24. To minimise post harvest
losses, the following
treatment measures should
be followed..

25. 1)Use proper technique of processing
i.e. cleaning, parboiling and milling.
Parboiling is a processing procedure in
which the paddy is soaked in warm or
cold water followed by steaming and
drying before milling.
Parboiling has the following advantages:
 To reduce breakage during milling
 To improve the nutrient content of the
milled rice
 To change the cooking qualities (taste,
appearance ,aroma texture etc) of the
rice.

27. Parboiling Methods
The parboiling process is shown in diagram
below:

28. Milling is one of the crucial step in the
postproduction operation of rice.
 It has to be done with utmost care to
prevent breakage of the kernel and ensure
higher milled rice recovery of the paddy.
The basic objective of a rice milling system
is to remove the husk and the bran layers,
and produce an edible white rice kernel
that is free from impurities.

29. 2)Use of proper method of harvesting
As far as possible the harvested paddy should
not be put on bare floor to avoid contamination
with stones and mud and mould growth.
Harvested paddy should be spread on :
Plastic sheets
Tarpaulins
Traditional mats etc.
Tarpaulin

30. 3)Provide aeration to stored grain and stir
grain bulk occasionally
Bulking is an operation that facilitates the
process of threshing and secures their produce
from rodent and other predatory attacks.
Correct bulking results in:
reduction of the moisture content of the harvested
rice
protection from sudden rewetting from rain
other environmental factors - affect milled rice
quality adversely.

31. Example of good bulk

32. 4) Avoid the losses in threshing and
winnowing by better mechanical methods.
Threshing is the post harvest
operation of separating the paddy
grains from the rice straw.
If not handled properly results in
broken /damaged grains and mixing
with other foreign matter including
sand, stones and other rice.
Threshing is usually done either
manually or mechanically.

33. Example of improved mechanical thresher
Manual thresher Machine thresher

34. Problems of threshing

35. Good winnowing practice involves:
use of plastic sheets /traditional mats e.g
tarpaulin
a clean environment
the operator should not re–contaminate
the winnowed grains with dust, sand etc.

36. Example of motorized winnower

37. Manual Threshing and Winnowing
Indian Threshing and Winnowing
Asian Threshing and Winnowing

38. 5) Immediate drying the wet grain after harvest,
preferably within 24 hours to avoid heat
accumulation.
Drying is a process of removing the excess
moisture of the grains. Delayed drying can cause
grain deterioration which results to big amount of
losses.
This is done to reduce the paddy moisture
content to between 12 and about 14% depending
on the time of storage.

39. 6) Use pest control measures
(fumigation) before storage.
Fumigation is a process of introducing a volatile
pesticide that exerts its toxic action in the
gaseous or vapor phase.
Fumigants can diffuse and penetrate into places
where other forms of control are inadequate e.g
phosphine
The residual deposits on the treated surfaces will
kill crawling insects and pests.

40. e.g Bag Stack Spraying
The layer by layer spray technique is the effective control measure for
storing paddy and milled rice.
After spraying, the whole stack is fumigated.
The stack would last for one year for paddy and 6 months for milled
rice without insect infestation.

41. 7) Prevention and Control of fungi
 Generally, milled rice contains low levels of Aflatoxins, but
parboiled rice and paddy harvested in rainy season contains high
Aflatoxin levels.
 Storage insects like rice weevil, beetle, etc. also encourage
Aflatoxins in paddy/rice.
Prevention and Control of Aflatoxins :
 the paddy/rice should the stored at safe moisture level
 prevent the growth of fungi by drying of grains
 Use proper and scientific storage method
 prevent insect infestation by adopting chemical treatment to avoid
fungus contamination
 separate the infected grains

42. Rice weevil Sitophilus
oryzae (Linn.)
Adult Larvae
Khapra beetle Trogoderma
granarium
Red rust/Confused flour
beetle
Tribolium castaneum
(Herbst.) Tribolium
confusum (J.du V.)
Red rust flour Confuse flour

43. Packaging For Post Harvest Rice
Prepared by: Al-Nazirul Mubin
Presented by: Pheen Chee Leong

44. Good packaging provides not only convenient handling in
transportation and storage but also attracts consumers to pay
more attention.
Packaging is essential to avoid spoilage and to prolong the
quality of rice.
Packaging of paddy/rice is also important for long-term
storage to fulfill the demand of old rice in the market.

45. In present scenario, branding and labeling of rice has significant
impact on consumer preference. More care is required in
packaging of rice meant for export.
Packaging of the rice can also include elements such as
transparent, colourful and attractive packaging to attract
consumers.

46. Specification of Packaging for
postharvest rice
It must fully protect the rice and long lasting.
It must be clean and hygienic.
It must be convenient to handle and can be carry out from
the store easily.
It must attract the consumer.
It must be easily identifiable.
It must resist spoilage.
It must tell information about rice i.e. name and address of
packer, pack-size (quantity), quality (grade), variety and date
of packing.

47. Qualities of good packaging
material :
It should be convenient in operations.
The packaging material must preserve the quality of produce.
It should be convenient to stack.
It should be able to prevent spoilage during transit and storage.
It should be cost-effective.
It should be clean and attractive.
It should be biodegradable.
It should help in checking adulteration and be free from adverse
chemicals.
It should be helpful in marketing.

48. Packaging material used in packaging
of paddy/rice.
Jute bags
HDPE / PP bags
Polythene impregnated jute bags
Poly pouches
Cloth bags

49. Packaging requirements
Rice may be packaged in sizes of between 1kg and 50kg. The
actual size will usually depend on the market for which it is
being prepared.
Plastic and jute are usually used for package for packing
postharvest rice.
Whatever the material used, the following measures are
recommended :

50. The density of packaging material and the appearance should be
appropriate. In case of propylene material the size of the tape
should be maximum 2 to 2.5 mm in width with density of 40
tapes per 10 cm. This will ensure solidity and protection against
contamination.
Size should be 55 x 95 cm to package 50 kg of rice or 45 x 75 cm
for 25 kg of rice.
For packaging of one to five kg, either polyethylene or jute could
be used. The packaging material should be well designed to
facilitate the handling and transportation by consumers.

51. Method of packing :
The graded rice should be packed in new, clean, sound and dry
jute bags, cloth bags, polywoven bags, polyethylene,
polypropylene, high molecular high density polyethylene paper
packages or in other food grade plastic/packaging materials.
The packages shall be free from insect infestation, fungus
contamination, deleterious substances and undesirable or
obnoxious smell.
Each package shall be securely closed and suitably sealed.
Each package shall contain rice of one grade only.

52. Video
Rice Packaging

53. Marketing of Rice
Prepared by: Wong Wei Fong
Presented by: Nur Hidayah

54. Marketing channels
1) Producer - Miller - Wholesaler - Retailer -Consumer
2) Producer - Commission Agent - Miller - Wholesaler - Retailer
- Consumer
4) Producer - Wholesaler (Paddy) - Miller - Wholesaler(Rice) -
Retailer Á Consumer
5) Producer - Miller - Retailer - Consumer
6) Producer - Miller - Consumer.

56. Criteria for selection of channels
- Ensures reasonable return to producer, is considered to be
good or efficient.
- Transportation cost in that channel.
- Commission charges and market margins received by the
intermediaries, such as trader, commission agent, wholesaler
and retailer.
- Financial resources.
- The shorter channel with minimum market cost should be
selected.

57. Assembling
The various agencies engaged in the assembling of
paddy/rice may belong to one of the following
categories:
Farmer
Import
Miller’s agent
Independent buyer
Farmer organization

58. Distribution
Assembling and distribution system of marketing are
closely related.
The producer makes the movement of paddy from the
farm to the assembling centers, while a number of market
functionaries can be involved in the distribution dealing
with consumer.
Both local and imported rice procured by BERNAS are
distributed to licensed wholesalers.
Rice also distributed to consumer and other end user
thro’ BERNAS subsidiary companies.

59. Distribution
The total marketable rice is distributed through different ways:
Wholesale distribution
Retail distribution
Direct marketing to miller
Contract farming

60. Export
India now exports rice to a large number of countries in the
world.
Major exporter are Thailand, Vietnam, US, Burma and
Australia.
Pakistan and India are major exporter of Basmati rice
(expensive rice).
Basmati rice is exported to more than 80 countries mainly
Gulf and European Countries.

61. Quality of rice for export
The elements of choosing in Basmati and non-Basmati varieties
are depends on:
- Taste
- Average pre-cook length
- Colour
- Number of broken rice
- Freedom from pest and diseases

62. Agricultural Export Zones for Basmati
rice
Agricultural Export Zones for Basmati rice have been set up
in several state India.
The benefit of setting up of such zones are as follows:
- Value addition to basic agricultural produce.
- Better price for agricultural produce.
- Improvement in product quality and packaging.
- Promotion of trade related research and development.

63. Import
Malaysia is one of the importer rice.
Major suppliers are Thailand and Vietnam.
Pakistan and India supply specialty rice (Basmati and
fragrant rice)
BERNAS imports about 30%-40% of domestic rice
demand annually to fully meet the rice requirement
of the country.

64. Rice Price
Local rice price is normally higher than
international rice price.
Therefore, most of the local rice are imported.
BERNAS is responsible for distributing paddy
price subsidies to the farmers on behalf of the
Government.
It is to ensure the farmers enjoys a good price for
their produce while at the same time shielding the
consumer price rise.

65. Marketing Constraints
1. Unstable price: the price of the paddy/rice goes down in
the post harvest period (3-4 months immediately after
harvest) due to heavy arrival in the market.
2. Lack of marketing info: most of the producers market
the rice in the village itself deprive them of getting
remuneration returns
3. Inadequate storage facilities in rural area: cause
substantial quality lost
4. Training of producer: improve farmers skill for better
produce marketing
5. Financial problem: dragged the process of marketing
chain
6. Infra-structure facilities: affect the marketing
efficiency

66. References
1. Post harvest Profile of Paddy/Rice [
http://agmarknet.nic.in/rice-paddy-profile_copy.pdf]
2. Larry, C.Y. Wong, Suraya A. E., Bashirah M.B. & John
Y.S.T. malaysia padi & Rice Industry: Application of Supply
Chain Management Approach.
3. Othman, O. Rice Production and Potential for Hybrid Rice
In Malaysia. Rice and Industrial Crop Research Centre
MARDI Seberang Perai.

67. Thank You
Q&A Session 