Technical requirements for parboiled rice in Vietnam according to TCVN 12847:2020

Hello, Lawnet would like to answer as follows:

1. Technical requirements for parboiled rice in Vietnam according to TCVN 12847:2020

Parboiled rice is rice processed from parboiled paddy, parboiled rice, so the starch is completely gelatinized and then dried.

TCVN 12847:2020 stipulates technical requirements for parboiled rice as follows:

- Sensory requirements of parboiled rice:

+ Color: Typical color for each rice variety

+ Smell: characteristic smell for each rice variety; no strange smell

+ Live insects and small spiders: Not allowed

- Quality indicators of parboiled rice:

In there:

+ L is the average length of rice grains;

+ Plate length from 0.35 L to 0.75 L;

+ Panel length from 0.35 L to 0.7 L.

Besides, parboiled rice is classified into quality grades as follows:

- Parboiled rice 5% broken;

- Parboiled rice 10% broken;

- Parboiled rice 15% broken.

2. Regulations on packaging, labeling, preservation, and transportation of parboiled rice in Vietnam

According to TCVN 12847:2020, regulations on packaging, labeling, storage, and transportation of parboiled rice are as follows:

- Packaging

Packaging for parboiled rice must be made from materials suitable for the intended use and must not have odors that affect the product. Packaging must be dry, clean, intact, durable, and ensure food safety. Parboiled rice is packed in packages with appropriate volumes.

- Labeling

+ Labeling of packaging for retail sale

Labeling must comply with current regulations and at least contain the following information:

++ The product name must clearly state "Parboiled rice".

++ Net weight.

++ Name and address of the manufacturer, packer, or retailer.

++ Origin of goods.

++ Quality class.

++ Production date or packaging date.

++ Expiry date

++ Instructions for use

++ Storage instructions.

+ Label packaging that is not intended for retail sale

Information for non-retail packaging must be given on the packaging or in accompanying documents; batch identification and the name and address of the manufacturer or packer must appear on the packaging. However, lot identification and the name and address of the manufacturer or packer may be replaced by a clearly identifiable mark with accompanying documents.

- Preservation

+ Store parboiled rice in warehouses in bags on shelves or in silos.

+ Storage warehouses must be closed, preventing the entry of insects and harmful animals. The warehouse roof, floors, and walls are guaranteed to be waterproof and moisture-proof.

+ Before storing parboiled rice, the warehouse must be swept and cleaned; floors, warehouse walls, and pallets must be disinfected with chemicals allowed to be used according to current regulations.

+ Bags of parboiled rice arranged in batches, each batch not exceeding 300 tons. In each batch, the bags are classified according to the same quality class, the same packaging type, and not stacked higher than 15 layers. Lots of parboiled rice are arranged in a straight line, perpendicular to the warehouse floor, to avoid spillage.

+ Lots of parboiled rice are arranged at least 0.5 m away from the wall. The distance between two batches is at least 1 m to facilitate travel, inspection, sampling and processing.

+ Regularly clean the warehouse, clean shipments, and the environment around the warehouse; do not leave standing water around the warehouse.

- Transport

Vehicles transporting parboiled rice must be covered, dry, clean, free of strange odors, free of dust, and guaranteed to maintain product quality. Do not transport parboiled rice mixed with other goods that may affect the quality of the product.

Best regards!

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