Natural Brown Rice

Brown sift is the least processed form of rice where exclusively 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 exposit 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, behavior 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 alimental 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 aloofness of the grain determines textu re and consistency. 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 invulnerable 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