ISO 7301:2021
Rice — Specification
This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
4.1 General, sensory and health specifications
4.2 Physical and chemical specifications
4.3 Minimum specifications subject to agreement
5 Test methods
6 Packaging
Annex A (normative) Methods of analysis for rice specifications
Annex B (normative) Determination of waxy rice in parboiled rice
Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
4.1 General, sensory and health specifications
4.2 Physical and chemical specifications
4.3 Minimum specifications subject to agreement
5 Test methods
6 Packaging
Annex A (normative) Methods of analysis for rice specifications
Annex B (normative) Determination of waxy rice in parboiled rice
Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice
Bibliography