IR-64 Non-Basmati Rice

Description

IR-64 Non-Basmati Rice is a medium-grain rice variety developed by the International Rice Research Institute (IRRI). It is known for its high yield, adaptability to various climatic conditions, and resistance to pests and diseases. This rice variety is widely cultivated in countries like India, Bangladesh, Indonesia, and the Philippines.

Processing

The processing of IR-64 Non-Basmati Rice involves several steps:

Harvesting: The rice is harvested when the grains are mature and golden brown.
Drying: Post-harvest, the rice is dried to reduce moisture content, preventing spoilage.
Milling: The dried rice is milled to remove the husk, resulting in brown rice. Further milling produces white rice by removing the bran and germ layers.
Polishing: The rice is polished to enhance its appearance and shelf life.

Packing

IR-64 Non-Basmati Rice is typically packed in:

Bags: Commonly in 25 kg, 50 kg, or 100 kg jute or polypropylene bags.
Bulk Containers: For large-scale exports, rice is packed in bulk containers to optimize shipping costs.

Export

IR-64 Non-Basmati Rice is exported to various countries, including:

Middle East: Countries like Saudi Arabia, UAE, and Qatar are significant importers due to high demand.
Africa: Nations such as Nigeria and Kenya import IR-64 rice to meet local consumption needs.
Southeast Asia: Countries like Malaysia and Singapore also import this rice variety.

IR-64 Parboiled Rice

Description

IR-64 Parboiled Rice is a partially boiled rice variety that retains more nutrients compared to regular white rice. The parboiling process enhances the grain’s texture and makes it firmer when cooked. This rice is popular in regions where rice is a staple food.

Processing

The processing of IR-64 Parboiled Rice includes:

Soaking: The harvested rice is soaked in water to facilitate the parboiling process.
Steaming: The soaked rice is steamed under pressure, which gelatinizes the starch and helps retain nutrients.
Drying: After steaming, the rice is dried to reduce moisture content.
Milling: Similar to non-basmati rice, the dried rice is milled to remove the husk and bran layers.

Packing

IR-64 Parboiled Rice is packed in:

Bags: Available in 25 kg, 50 kg, or 100 kg bags, often made of jute or polypropylene.
Bulk Containers: For international shipments, bulk containers are used to maximize efficiency.

Export

IR-64 Parboiled Rice is exported to:

Africa: Countries like Ghana and Ivory Coast import parboiled rice for local consumption.
Middle East: Nations such as Iraq and Kuwait have a high demand for parboiled rice.
Western Countries: Some countries in Europe and North America import parboiled rice for diverse culinary uses.

IR-64 Parboiled Rice

Description

IR-64 White Rice is the polished version of the IR-64 variety, known for its soft texture and mild flavor. It is widely consumed and is a staple in many households.

Processing

The processing of IR-64 White Rice involves:

Harvesting: Similar to other rice varieties, harvested when mature.
Drying: Dried to reduce moisture content.
Milling: The rice is milled to remove the husk, bran, and germ layers, resulting in white rice.
Polishing: The final step enhances the appearance and shelf life of the rice.

Packing

IR-64 White Rice is typically packed in:

Bags: Available in various sizes, including 1 kg, 5 kg, 25 kg, and 50 kg bags.
Bulk Containers: For large-scale exports, bulk containers are used.

Export

IR-64 White Rice is exported to:

Global Markets: Countries in the Middle East, Africa, and Southeast Asia are significant importers.
North America and Europe: Increasing demand for rice in diverse cuisines has led to exports to these regions.

IR-64 rice varieties, including Non-Basmati, Parboiled, and White Rice, are essential staples in many countries. Their processing involves careful steps to ensure quality and nutritional value. The packing methods are designed for both local consumption and international export, catering to a global market that appreciates the versatility and quality of IR-64 rice.