Rice quality control is our most concerned procedure. We have the laboratory, professional staff and equipment
to perform a complete examination. This includes physical test, chemical test, genetic test, and sensory test
before accepting any raw material to the production line
Grain quality by physical test is one of the assessments from the standard rice evaluation manual.
Every kernel of rice must be cleaned accordingly to the hygienic standard of rice evaluation.
We accept rice that has 14% of moisture in accordance to the standard of trading, which also a food safety for stocking.
The whiteness of rice is accurately tested using the standard measuring equipment to meet client’s requirement.
Examine rice purity by taking a random sample then test for the level of amylose in rice kernel.
The examination proceeds by dropping some Iodine solutions then measure the glycolysis of rice grain in
alkaline or as known as coloration.
To ensure that the product is qualified, we use acid-base measurement or PH testing method following a
reaction from the indicator solvent to identify the freshness of rice.
Rice is sent to the DNA Technology Laboratory for 48 hours to certify that our Jasmine rice is GMO free.
Sensory testing is an observation of texture, fluffiness, softness, taste and the scent of cooked rice.