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Jasmine Rice

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Vietnam is one of the largest producers of Rice in the world. There several variations of rice such as WDWD. Countries such as UK, Germany, USA import 20,000 containers a year.


Packing: 5 KGx8 /master bag


Brokens: 5.0% max
Moisture: 14.5% Max
Foreign matters: 0.5% Max
Chalky kernels: 5.0% Max
Red & Red streaked kernels: 1.5% Max
Damaged kernels: 2.0% Max
Yellow kernels: 1.5% Max
Paddy (grains/kg): 7 Max
Average length: 6.8 mm Max
Green kernels: 1.0% Max
Whole grain: >60% Max
Glutinous kernels: 1.5% max
Milling degree: Well milled, double polished and sortex

Jasmine rice is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of jasmine (Pandanus amaryllifolius) and popcorn, results from the rice plant’s natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aromatic compounds dissipate within a few months.

Jasmine rice is grown primarily in Southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked.

To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.

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