Post Production


After harvesting, the rice paddy undergoes postharvest processes including drying, storage, and milling to ensure good eating quality and marketability.

Harvesting


Harvesting the crop on time is very important to maximize yields and grain quality. Crops harvested too early will have many unfilled and immature grains. Immature grains break easily when milled and will not germinate when used as seed.

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Drying


Rice is usually harvested at grain moisture content (MC) between 24 and 26% (wet basis). Any delays in drying, incomplete drying, or uneven drying will result in qualitative and quantitative losses.

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Storage


Rice is best stored as paddy because the husk provides some protection against insects and helps prevent grain quality deterioration. A safe or hermetic storage system prevents the grain from getting wet after drying and also gives protection from insects, rodents, and birds.

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Milling and processing


Milling rice paddy removes the husk and bran layer to produce white rice. Rice is best milled at 13–15% moisture content. Best results are attained when the process is completed in a number of stages. Grain temperatures should not exceed 45°C during the process.

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Market intelligence


The value of milled rice in the market is determined by a number of physical and chemical characteristics, and the consumers, which varies within a country, and between the countries.

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