Product Introduction (Nature & Properties)
The primary staple grain for half the world's population. Indian rice is categorized into Aromatic (Basmati) and Non-Aromatic (Non-Basmati) types. It is valued for its carbohydrate content, unique aroma, and cooking characteristics such as elongation and fluffiness.
Export Types
Basmati Rice: 1121, Pusa Basmati 1, Traditional Basmati—exported as White Sella (parboiled) or White Raw.
Non-Basmati Rice: Sona Masoori, PR 11/14, IR 64—exported as White Raw, Parboiled/Sella, and Broken Rice (25%, 100%).
Specification (Key Export Metrics)
Moisture: Max 12.5%. Broken Grains: Varies (e.g., Max 2% for Basmati; 5%, 15%, 25% for Non-Basmati). Foreign Matter: Max 0.1%. Paddy Grains: Max 15–20 grains per kg. Key Basmati Metric: Average Grain Length (AGL): Min 7.2–8.3 mm (critical for premium pricing).
Harvest Time
September to November (Main Kharif/wet season crop).
Shelf Life
18 to 24 months for Raw Rice; 24+ months for Parboiled/Sella Rice, which is more resistant to pests. Requires careful storage to prevent weevil infestation.