Rice - Specification (ISO 7301:2021)

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).

Reis - Anforderungen (ISO 7301:2021)

Dieses Dokument legt die Mindestanforderungen für Reis (Oryza sativa L.) fest, der international gehandelt wird. Es ist anwendbar für geschälten Reis und geschliffenen Reis (duftend und nicht duftend), parboiled oder nicht, der für den direkten menschlichen Verzehr bestimmt ist. Es ist nicht anwendbar für andere Produkte, die aus Reis hergestellt werden, oder für Wachsreis (Klebreis).

Riz - Spécifications (ISO 7301:2021)

Le présent document établit les spécifications minimales pour le riz (Oryza sativa L.) qui fait l’objet d’un commerce international. Il est applicable au riz décortiqué et au riz usiné (parfumés et non parfumés), étuvés ou non, destinés à l’alimentation humaine. Il ne s’applique pas à d’autres produits dérivés du riz, ni au riz gluant (riz glutineux).

Riž - Specifikacija (ISO 7301:2021)

Ta dokument določa minimalne specifikacije za riž (Oryza sativa L.), s katerim se trguje na mednarodnem tržišču. Uporablja se za oluščen in brušen riž (aromatičen in nearomatičen), (ne)predkuhan, namenjen ljudem za neposredno zaužitje. Ne uporablja se za druge proizvode iz riža ali za voščeni riž (glutenski riž).

General Information

Status
Published
Publication Date
08-Nov-2022
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Start Date
09-Nov-2022
Due Date
07-Mar-2024
Completion Date
09-Nov-2022

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SLOVENSKI STANDARD
SIST EN ISO 7301:2023
01-januar-2023
Riž - Specifikacija (ISO 7301:2021)
Rice - Specification (ISO 7301:2021)
Reis - Anforderungen (ISO 7301:2021)
Riz - Spécifications (ISO 7301:2021)
Ta slovenski standard je istoveten z: EN ISO 7301:2022
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
SIST EN ISO 7301:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 7301:2023

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SIST EN ISO 7301:2023


EN ISO 7301
EUROPEAN STANDARD

NORME EUROPÉENNE

November 2022
EUROPÄISCHE NORM
ICS 67.060
English Version

Rice - Specification (ISO 7301:2021)
Riz - Spécifications (ISO 7301:2021) Reis - Anforderungen (ISO 7301:2021)
This European Standard was approved by CEN on 30 October 2022.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7301:2022 E
worldwide for CEN national Members.

---------------------- Page: 3 ----------------------
SIST EN ISO 7301:2023
EN ISO 7301:2022 (E)
Contents Page
European foreword . 3

2

---------------------- Page: 4 ----------------------
SIST EN ISO 7301:2023
EN ISO 7301:2022 (E)
European foreword
The text of ISO 7301:2021 has been prepared by Technical Committee ISO/TC 34 "Food products” of
the International Organization for Standardization (ISO) and has been taken over as EN ISO 7301:2022
by Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by
AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by May 2023, and conflicting national standards shall be
withdrawn at the latest by May 2023.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 7301:2021 has been approved by CEN as EN ISO 7301:2022 without any modification.

3

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SIST EN ISO 7301:2023

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SIST EN ISO 7301:2023
INTERNATIONAL ISO
STANDARD 7301
Fourth edition
2021-06
Rice — Specification
Riz — Spécifications
Reference number
ISO 7301:2021(E)
©
ISO 2021

---------------------- Page: 7 ----------------------
SIST EN ISO 7301:2023
ISO 7301:2021(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2021 – All rights reserved

---------------------- Page: 8 ----------------------
SIST EN ISO 7301:2023
ISO 7301:2021(E)

Contents  Page
Foreword .iv
1  Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Specifications . 5
4.1 General, sensory and health specifications . 5
4.2 Physical and chemical specifications . 5
4.3 Minimum specifications subject to agreement . 6
5  Test methods . 6
6  Packaging . 7
Annex A (normative) Methods of analysis for rice specifications . 8
Annex B (normative) Determination of waxy rice in parboiled rice .18
Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice .20
Bibliography .21
© ISO 2021 – All rights reserved iii

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This fourth edition cancels and replaces the third edition (ISO 7301:2011), which has been technically
revised. The main changes compared with the previous edition are as follows:
— the terms and definitions have been updated;
— the method for the determination of the average length originally given in A.4.3.2 and A.4.3.3 has
been deleted, and a reference to ISO 11746 has been added.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved

---------------------- Page: 10 ----------------------
SIST EN ISO 7301:2023
INTERNATIONAL STANDARD ISO 7301:2021(E)
Rice — Specification
1  Scope
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).
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
ISO 11746, Rice — Determination of biometric characteristics of kernels
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
paddy
paddy rice
rough rice
rice retaining its husk after threshing
3.2
husked rice
brown rice
cargo rice
paddy (3.1) from which only the husk has been removed
Note 1 to entry: The processes of husking and handling can result in some loss of bran.
3.3
milled rice
white rice
husked rice (3.2) from which some or all of the bran and embryo have been removed by mechanical
milling
3.4
parboiled rice
rice subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying
process
© ISO 2021 – All rights reserved 1

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

3.5
parboiled milled rice
milled rice (3.3) obtained from paddy (3.1) or husked rice (3.2) subjected to a hydrothermical treatment
so that the starch is fully gelatinized, followed by a drying process
3.6
parboiled husked rice
husked rice (3.2) obtained from paddy (3.1) subjected to a hydrothermical treatment so that the starch
is fully gelatinized, followed by a drying process
3.7
waxy rice
glutinous rice
varieties of rice whose kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice contains an extremely low level of amylose, consisting almost entirely of
amylopectin. The kernels have a tendency to stick together after cooking.
3.8
aromatic rice
variety of rice releasing a particular aroma (e.g. roasted nuts, popcorn) that increases during cooking
3.9
entire kernel
husked or milled kernel without any broken part
3.10
whole kernel
husked or milled kernel with a length greater than or equal to nine-tenths of the average length (3.17)
of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
Key
1 whole kernel (3.10) 5 head rice (3.11)
2 large broken kernel (3.13) 6 broken kernel (3.12)
3 medium broken kernel (3.14) 7 chip (3.16)
4 small broken kernel (3.15) average length (3.17)
L
Figure 1 — Size of kernel, broken kernel and chip
2 © ISO 2021 – All rights reserved

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

3.11
head rice
whole kernel (3.10) or part of a kernel with a length greater than or equal to three-quarters of the
average length (3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.12
broken kernel
part of a kernel with a length less than three-quarters of the average length (3.17) of an entire kernel
(3.9) but which does not pass through a test sieve with round apertures having a diameter of 1,4 mm
3.13
large broken kernel
part of a kernel with a length less than three-quarters of but greater than one-half of the average length
(3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.14
medium broken kernel
part of a kernel with a length less than or equal to one-half of but greater than one-quarter of the
average length (3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.15
small broken kernel
part of a kernel with a length less than or equal to one-quarter of the average length (3.17) of an entire
kernel (3.9) but which does not pass through a test sieve with round apertures having a diameter of
1,4 mm
Note 1 to entry: See Figure 1.
3.16
chip
part of a kernel that passes through a test sieve with round apertures having a diameter of 1,4 mm
[1]
Note 1 to entry: The test sieve should conform to ISO 5223 .
3.17
average length
L
arithmetic mean of the length of the entire kernels (3.9) that are not immature or malformed (3.25) in the
test sample
Note 1 to entry: Calculation of the average length is given in ISO 11746.
3.18
extraneous matter
inorganic and organic non-toxic matter other than kernels or parts of husked rice (3.2) or milled rice
(3.3)
3.19
inorganic extraneous matter
matter, such as stone, sand and dust
3.20
organic extraneous matter
matter including edible and non-edible
© ISO 2021 – All rights reserved 3

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

3.21
edible organic extraneous matter
matter, such as bran, foreign seeds, flour lumps
3.22
non-edible organic extraneous matter
matter, such as husk, straw
3.23
heat-damaged kernel
head rice (3.11) or broken kernel (3.12) that has changed its normal colour
Note 1 to entry: This category includes kernels that are a yellow to dark yellow colour in the case of non-parboiled
rice and an orange to dark orange colour in the case of parboiled rice (3.4), likely due to a microbiological
alteration.
3.24
damaged kernel
head rice (3.11) or broken kernel (3.12) showing evident deterioration due to moisture, pests, disease or
other causes, but excluding heat-damaged kernels (3.23)
3.25
immature or malformed kernel
head rice (3.11) or broken kernel (3.12) that is unripe or badly developed
3.26
chalky kernel
head rice (3.11) or broken kernel (3.12) of non-parboiled rice, except waxy rice (3.7), whose whole
surface has an opaque and floury appearance
3.27
red kernel
head rice (3.11) or broken kernel (3.12) having a red bran covering more than one-quarter of its surface
3.28
red-streaked kernel
head rice (3.11) or broken kernel (3.12) with red bran streaks of a length greater than or equal to one-
half of its length but where the surface covered by these red streaks is less than one-quarter of the total
surface
3.29
partly gelatinized kernel
head rice (3.11) or broken kernel (3.12) of parboiled rice (3.4) that is not fully gelatinized and shows a
distinct white opaque area
3.30
peck
head rice (3.11) or broken kernel (3.12) of parboiled rice (3.4) of which more than one-quarter of the
surface is dark brown or black in colour due to the parboiling process
3.31
stress-cracked kernel
whole kernel (3.10) non-parboiled with an uninterrupted stress-crack line covering at least three
quarters of the kernel width
4 © ISO 2021 – All rights reserved

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

4  Specifications
4.1  General, sensory and health specifications
Kernels of rice, husked or milled, broken or not, shall be sound, clean and free from foreign odours or
odour which indicates deterioration. They shall also be free from toxic or any harmful matter.
The level of additives and pesticides and other contaminants shall not exceed the maximum applicable
limits.
NOTE These limits can vary depending on the national regulations of the country of destination and in the
[7]
case of their absence do not exceed the CODEX maximum limits .
Living insects which are visible to the naked eye shall not be present.
4.2  Physical and chemical specifications
4.2.1 The mass fraction of moisture shall be not greater than 15,0 %.
NOTE Lower moisture contents can be required for certain destinations depending on the climate, duration
[2] [3] [4]
of transport and storage. For further details, see ISO 6322-1 , ISO 6322-2 and ISO 6322-3 .
4.2.2 The physical specifications shall be determined in accordance with the method specified in
Annex A and shall not exceed the limits given in Table 1.
Table 1 — Limits of physical specifications
Non-parboiled Non-parboiled Parboiled  Parboiled
Specification
husked rice milled rice husked rice milled rice
Inorganic extraneous matter,
0,5 0,5 0,5 0,5
% mass fraction
Organic extraneous matter,
1,0 0,5 1,0 0,5
% mass fraction
Edible organic extraneous
1,0 0,5 1,0 0,5
matter
Non-edible organic extraneous
0,5 0,5 0,5 0,5
matter
Paddy, % mass fraction 2,5 0,3 2,5 0,3
Non-parboiled husked rice,
— 1,0 1,0 1,0
% mass fraction
Non-parboiled milled rice,
1,0 — 1,0 1,0
% mass fraction
Parboiled husked rice,
1,0 1,0 — 1,0
% mass fraction
Parboiled milled rice,
1,0 1,0 1,0 —
% mass fraction
Chip, % mass fraction 0,1 0,1 0,1 0,1
Key
— not applicable
a
After milling.
b
Full red husked (cargo) rice is not considered here.
c
The percentage of stressed cracked kernels is agreed between the supplier and the customer and depends on the
intended use of rice. The determination of stress-cracked kernels shall be carried out in accordance with Annex C.
© ISO 2021 – All rights reserved 5

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SIST EN ISO 7301:2023
ISO 7301:2021(E)

Table 1 (continued)
Non-parboiled Non-parboiled Parboiled  Parboiled
Specification
husked rice milled rice husked rice milled rice
Heat-damaged kernel,
a a
2,0 2,0 2,0 2,0
% mass fraction
Damaged kernel,
4,0 3,0 4,0 3,0
% mass fraction
Immature or malformed ker-
8,0 2,0 8,0 2,0
nel, % mass fraction
a
Chalky kernel, % mass fraction 5,0 5,0 — —
...

SLOVENSKI STANDARD
oSIST prEN ISO 7301:2022
01-september-2022
Riž - Specifikacija (ISO 7301:2021)
Rice - Specification (ISO 7301:2021)
Reis - Anforderungen (ISO 7301:2021)
Riz - Spécifications (ISO 7301:2021)
Ta slovenski standard je istoveten z: prEN ISO 7301
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 7301:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN ISO 7301:2022

---------------------- Page: 2 ----------------------
oSIST prEN ISO 7301:2022
INTERNATIONAL ISO
STANDARD 7301
Fourth edition
2021-06
Rice — Specification
Riz — Spécifications
Reference number
ISO 7301:2021(E)
©
ISO 2021

---------------------- Page: 3 ----------------------
oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2021 – All rights reserved

---------------------- Page: 4 ----------------------
oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

Contents  Page
Foreword .iv
1  Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Specifications . 5
4.1 General, sensory and health specifications . 5
4.2 Physical and chemical specifications . 5
4.3 Minimum specifications subject to agreement . 6
5  Test methods . 6
6  Packaging . 7
Annex A (normative) Methods of analysis for rice specifications . 8
Annex B (normative) Determination of waxy rice in parboiled rice .18
Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice .20
Bibliography .21
© ISO 2021 – All rights reserved iii

---------------------- Page: 5 ----------------------
oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This fourth edition cancels and replaces the third edition (ISO 7301:2011), which has been technically
revised. The main changes compared with the previous edition are as follows:
— the terms and definitions have been updated;
— the method for the determination of the average length originally given in A.4.3.2 and A.4.3.3 has
been deleted, and a reference to ISO 11746 has been added.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved

---------------------- Page: 6 ----------------------
oSIST prEN ISO 7301:2022
INTERNATIONAL STANDARD ISO 7301:2021(E)
Rice — Specification
1  Scope
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).
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
ISO 11746, Rice — Determination of biometric characteristics of kernels
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
paddy
paddy rice
rough rice
rice retaining its husk after threshing
3.2
husked rice
brown rice
cargo rice
paddy (3.1) from which only the husk has been removed
Note 1 to entry: The processes of husking and handling can result in some loss of bran.
3.3
milled rice
white rice
husked rice (3.2) from which some or all of the bran and embryo have been removed by mechanical
milling
3.4
parboiled rice
rice subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying
process
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

3.5
parboiled milled rice
milled rice (3.3) obtained from paddy (3.1) or husked rice (3.2) subjected to a hydrothermical treatment
so that the starch is fully gelatinized, followed by a drying process
3.6
parboiled husked rice
husked rice (3.2) obtained from paddy (3.1) subjected to a hydrothermical treatment so that the starch
is fully gelatinized, followed by a drying process
3.7
waxy rice
glutinous rice
varieties of rice whose kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice contains an extremely low level of amylose, consisting almost entirely of
amylopectin. The kernels have a tendency to stick together after cooking.
3.8
aromatic rice
variety of rice releasing a particular aroma (e.g. roasted nuts, popcorn) that increases during cooking
3.9
entire kernel
husked or milled kernel without any broken part
3.10
whole kernel
husked or milled kernel with a length greater than or equal to nine-tenths of the average length (3.17)
of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
Key
1 whole kernel (3.10) 5 head rice (3.11)
2 large broken kernel (3.13) 6 broken kernel (3.12)
3 medium broken kernel (3.14) 7 chip (3.16)
4 small broken kernel (3.15) average length (3.17)
L
Figure 1 — Size of kernel, broken kernel and chip
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

3.11
head rice
whole kernel (3.10) or part of a kernel with a length greater than or equal to three-quarters of the
average length (3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.12
broken kernel
part of a kernel with a length less than three-quarters of the average length (3.17) of an entire kernel
(3.9) but which does not pass through a test sieve with round apertures having a diameter of 1,4 mm
3.13
large broken kernel
part of a kernel with a length less than three-quarters of but greater than one-half of the average length
(3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.14
medium broken kernel
part of a kernel with a length less than or equal to one-half of but greater than one-quarter of the
average length (3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.15
small broken kernel
part of a kernel with a length less than or equal to one-quarter of the average length (3.17) of an entire
kernel (3.9) but which does not pass through a test sieve with round apertures having a diameter of
1,4 mm
Note 1 to entry: See Figure 1.
3.16
chip
part of a kernel that passes through a test sieve with round apertures having a diameter of 1,4 mm
[1]
Note 1 to entry: The test sieve should conform to ISO 5223 .
3.17
average length
L
arithmetic mean of the length of the entire kernels (3.9) that are not immature or malformed (3.25) in the
test sample
Note 1 to entry: Calculation of the average length is given in ISO 11746.
3.18
extraneous matter
inorganic and organic non-toxic matter other than kernels or parts of husked rice (3.2) or milled rice
(3.3)
3.19
inorganic extraneous matter
matter, such as stone, sand and dust
3.20
organic extraneous matter
matter including edible and non-edible
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

3.21
edible organic extraneous matter
matter, such as bran, foreign seeds, flour lumps
3.22
non-edible organic extraneous matter
matter, such as husk, straw
3.23
heat-damaged kernel
head rice (3.11) or broken kernel (3.12) that has changed its normal colour
Note 1 to entry: This category includes kernels that are a yellow to dark yellow colour in the case of non-parboiled
rice and an orange to dark orange colour in the case of parboiled rice (3.4), likely due to a microbiological
alteration.
3.24
damaged kernel
head rice (3.11) or broken kernel (3.12) showing evident deterioration due to moisture, pests, disease or
other causes, but excluding heat-damaged kernels (3.23)
3.25
immature or malformed kernel
head rice (3.11) or broken kernel (3.12) that is unripe or badly developed
3.26
chalky kernel
head rice (3.11) or broken kernel (3.12) of non-parboiled rice, except waxy rice (3.7), whose whole
surface has an opaque and floury appearance
3.27
red kernel
head rice (3.11) or broken kernel (3.12) having a red bran covering more than one-quarter of its surface
3.28
red-streaked kernel
head rice (3.11) or broken kernel (3.12) with red bran streaks of a length greater than or equal to one-
half of its length but where the surface covered by these red streaks is less than one-quarter of the total
surface
3.29
partly gelatinized kernel
head rice (3.11) or broken kernel (3.12) of parboiled rice (3.4) that is not fully gelatinized and shows a
distinct white opaque area
3.30
peck
head rice (3.11) or broken kernel (3.12) of parboiled rice (3.4) of which more than one-quarter of the
surface is dark brown or black in colour due to the parboiling process
3.31
stress-cracked kernel
whole kernel (3.10) non-parboiled with an uninterrupted stress-crack line covering at least three
quarters of the kernel width
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

4  Specifications
4.1  General, sensory and health specifications
Kernels of rice, husked or milled, broken or not, shall be sound, clean and free from foreign odours or
odour which indicates deterioration. They shall also be free from toxic or any harmful matter.
The level of additives and pesticides and other contaminants shall not exceed the maximum applicable
limits.
NOTE These limits can vary depending on the national regulations of the country of destination and in the
[7]
case of their absence do not exceed the CODEX maximum limits .
Living insects which are visible to the naked eye shall not be present.
4.2  Physical and chemical specifications
4.2.1 The mass fraction of moisture shall be not greater than 15,0 %.
NOTE Lower moisture contents can be required for certain destinations depending on the climate, duration
[2] [3] [4]
of transport and storage. For further details, see ISO 6322-1 , ISO 6322-2 and ISO 6322-3 .
4.2.2 The physical specifications shall be determined in accordance with the method specified in
Annex A and shall not exceed the limits given in Table 1.
Table 1 — Limits of physical specifications
Non-parboiled Non-parboiled Parboiled  Parboiled
Specification
husked rice milled rice husked rice milled rice
Inorganic extraneous matter,
0,5 0,5 0,5 0,5
% mass fraction
Organic extraneous matter,
1,0 0,5 1,0 0,5
% mass fraction
Edible organic extraneous
1,0 0,5 1,0 0,5
matter
Non-edible organic extraneous
0,5 0,5 0,5 0,5
matter
Paddy, % mass fraction 2,5 0,3 2,5 0,3
Non-parboiled husked rice,
— 1,0 1,0 1,0
% mass fraction
Non-parboiled milled rice,
1,0 — 1,0 1,0
% mass fraction
Parboiled husked rice,
1,0 1,0 — 1,0
% mass fraction
Parboiled milled rice,
1,0 1,0 1,0 —
% mass fraction
Chip, % mass fraction 0,1 0,1 0,1 0,1
Key
— not applicable
a
After milling.
b
Full red husked (cargo) rice is not considered here.
c
The percentage of stressed cracked kernels is agreed between the supplier and the customer and depends on the
intended use of rice. The determination of stress-cracked kernels shall be carried out in accordance with Annex C.
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

Table 1 (continued)
Non-parboiled Non-parboiled Parboiled  Parboiled
Specification
husked rice milled rice husked rice milled rice
Heat-damaged kernel,
a a
2,0 2,0 2,0 2,0
% mass fraction
Damaged kernel,
4,0 3,0 4,0 3,0
% mass fraction
Immature or malformed ker-
8,0 2,0 8,0 2,0
nel, % mass fraction
a
Chalky kernel, % mass fraction 5,0 5,0 — —
Red kernel and red-streaked
b b
12,0 12,0 12,0 12,0
kernel, % mass fraction
Partly gelatinized kernel,
a
— — 11,0 11,0
% mass fraction
Peck, % mass fraction — — 4,0 2,0
a a
Waxy rice, % mass fraction 1,0 1,0 1,0 1,0
c
Stress-cracked kernel — — — —
Key
— not applicable
a
After milling.
b
Full red husked (cargo) rice is not considered here.
c
The percentage of stressed cracked kernels is agreed between the supplier and the customer and depends on the
intended use of rice. The determination of stress-cracked kernels shall be carried out in accordance with Annex C.
4.3  Minimum specifications subject to agreement
The specifications shall be clearly defined in any agreement between the supplier and the customer and
shall include as a minimum:
a) the total percentage of broken kernels permitted, classified according to the agreed categories, and
the relative proportion of each category;
b) the total percentage permitted, not exceeding the maximum values for the specifications detailed
in Table 1, determined in accordance with the method described in Annex A.
For a specific kind of rice or a specific variety of rice, in order to evaluate the homogeneity of the lot,
the agreement can specify both the average length of an entire kernel and its related coefficient of
variation, C , in %, determined by using Formula (1):
V
s
C =×100 (1)
V
L
where
s is the standard deviation;
is the average length.
L
Specifications shall be determined in accordance with the method described in Annex A.
5  Test methods
The moisture content shall be determined in accordance with ISO 712.
The biometric characterization shall be determined in accordance with ISO 11746.
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oSIST prEN ISO 7301:2022
ISO 7301:2021(E)

The other tests shall be carried out using the methods specified in Annexes A and B.
6  Packaging
The packaging mater
...

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