PADDY

Paddy also known as rice paddy, small, level, flooded field used to grow rice. Rice was domesticated as early as 3500 BC, and by about 2,000 years ago it was grown in almost all of the present-day cultivation areas, predominantly deltas, floodplains and coastal plains, and some terraced valley slopes.
Many paddies are flooded by rivers and rainfall during monsoon season, while others must be irrigated. The paddies have an impermeable subsoil and are bordered by earthen bunds to hold an average of 4–6 inches (10–15 centimeters) of water in the field for three-quarters. In all countries, except INDIA paddies are worked by family labor alone and by the same methods as were used 2,000 years ago: hand cultivation with hoe and spade, or water-buffalo-, horse-, or ox-drawn plough with metal share.

Paddy
Rice
Husk
Bran
Immature & Damaged Rice
Head Grain
Broken Rice
Rice Husk Ash (RHA)
Fully Fatty Raw Bran
Fully Fatty Parboiled Bran
De-oiled Rice Bran (DRB)
Dubar
(10%-12% of Broken Rice)
Tibar
(5%-6% of Broken Rice)
Kinki
(85%-82% of Broken Rice)
Mogra
Mini Mogra
Tiny Mogra
Nakku

Foreign Matter: Includes inorganic and organic matter. The inorganic matter shall include sand, gravel, dirt, pebbles, stones, glass and metallic pieces, lumps of earth, clay and mud. Organic matter shall include husk, chaff, straw, weed seeds and other inedible grains. Paddy shall be considered as foreign matter in commodities other than paddy.

Damaged: Kernels or pieces of kernels that are sprouted or internally damaged as a result of heat, moisture, weather or microbes.

Discoloured: Kernels or pieces of kernels that have changed the colour as a result of deteriorative changes.

Weeviled Grains: Weeviled grains are grain kernels that are partially or wholly bored by insects injurious to grain but do not include germ-eaten grains and egg-spotted grains.

Immature: Kernels or pieces of grain kernels that are not fully developed.

Varietal Admixture: The presence of a variety of the same grain other than the variety in consideration.

Moisture: The loss in mass caused as a result of heating for two hours at 130 to 1330C under specified conditions and expressed as percentage.

Parameters for determination of Paddy Quality:

  • Whole grain, appearance and color
  • Foreign matter (organic and inorganic)
  • Damaged grains
  • Broken grains
  • Immature/Shriveled grains
  • Weevilled grains
  • Admixture
  • Moisture content

Parameters for Safety:

  • Pesticides residue
  • Poisonous/Heavy metals
  • Aflatoxin
  • Uric acid
  • Microbial load

Parameters to differentiate the grades of Paddy

  • Foreign matter
  • Admixture
  • Damaged/Immature/Weevilled grains