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Grading and Quality of the Popular Aromatic Rice Varieties Sold in Selected Local Markets of Bangladesh.

AKM Saiful Islam
Senior Scientific Officer
FMPHT Division, BRRI, Gazipur, Bangladesh, E-mail: akmsaiful68@yahoo.com;

M. A. ZAMAN
Professor
DFPM, BAU, Mymensingh, Bangladesh

A. K. SINGHA
Post-graduate student
DFPM, BAU, Mymensingh, Bangladesh

Abstract/ Executive Summary:

Field survey was carried out during January to December, 2004 at nine markets of three selected districts of Bangladesh namely Lalmonirhat, Sherpur and Mymensingh to collect information relevant to rice quality, grading, storage and marketing of 3 popular aromatic rice varieties, Kalizira, Kataribhog and Chinisagor. The collected samples were analyzed in the laboratory using a standard methodology. The grades and classes were categorized based on the BSTI standards and proposed standards of rice. Moisture contents of all the samples of three districts were more or less same and below 14%. The big broken percentage was highest in Kalizira (11.17%) followed by aromatic varieties followed by Chinisagor (10.3%). The small broken percentage was ranged from 3.8% to 11.52%, with an average of 7.30%, which is higher than that of the upper limit of BSTI standard (7%). Other quality parameters including chalky and immature grain, damaged and dead grain admixture of other varieties, paddy foreign matters and discolored kernels were found to be at levels of almost similar to those of the BSTI standards. Kataribhog was represented grade IV, Kalizira was represented substandard grade while Chinisagor was represented grade III for all the locations. The main socio-economic problems deteriorating the quality of rice were adulteration of paddy by Faria, traditional threshing, financial crisis, lack of awareness, lack of modern drying system and proper storage facilities.

Keywords: Kalizira. Kataribhog, Chinisagar, grading, Quality and standard.

Location: Mymensingh, Sherpur and Lalmonirhat districts, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Non-commodity: Adoption of technology

Objectives:

To Determine the Grading and Quality of the Popular Aromatic Rice Varieties Sold in Selected Local Markets of Bangladesh.

Methodology:

A field survey was conducted at 9 markets of 3 districts of Mymensingh, Sherpur and Lalmonirhat. The markets were selected according to popularity, situation and selling conditions. Selected 3 markets of Lalmonirhat district were Goshala Bazar, BDR Hat and Adidmari Hat. Other 3 markets of Sherpur district were Noiani Bazar, Kamarchar Bazar and Nalitabarhi Bazar. The markets of Mymensingh district were Baro Bazar, Natun Bazar and Churkhai Bazar. An interview schedule was prepared according to the need of the objectives of the study. In order to collect information interview schedule was carefully prepared. The schedule was pre-tested before administration. The final schedule was prepared after necessary corrections and modifications. To gather information relevant to rice quality, grading, storage, adulteration and marketing, personal contact was made with the miller, Faria, wholesaler and retailer. Samples were collected after selecting the most popular and commonly sold varieties of milled rice by taking interview with the traders and with the wholesalers. Data were collected from 3 (three) popular aromatic varieties namely Kalizira, Kataribhog and Chinisagor. For each variety, 200 g of rice was taken in polythene bag randomly by sample auger. Problems associated with the production of good rice were recorded during survey. Collected samples were analyzed in the laboratory using standard methodology. A Kett moisture meter (made in Japan) was used to measure the moisture contents of rice samples. Taking each 200 g samples, it was divided into two 100 g samples by using sample divider. Procedure: 1. 100 g milled rice was taken as working sample for the determination of whole grain, head rice, broken, brewers and other components. 2. Brewers were removed using 1.4 mm diameter sieve and other components (head rice, broken, paddy, foreign matter, dead/chalky/immature/damaged/ red/discolored kernels) were separated manually. 3. Electronic balance was used to take the weight of all components. Formula: No. of paddy/kg = (No. of paddy) / {Weight of working sample (gm)} x 1000 g/kg. % Chalky kernel = (Weight of Chalky kernel) / {Weight of working sample(g)} x 100. % Immature kernel = (Weight of immature kernel) / {Weight of working sample(g)} x 100. % Damaged kernel = (Weight of damaged kernel) / {Weight of working sample(g)} x 100. % Red kernel = (Weight of red kernel) / {Weight of working sample(g)} x 100. % Red streak kernel = (Weight of red kernel) / {Weight of working sample(g)} x 100. % Whole kernel/grain = (Weight of immature kernel) / {Weight of working sample(g)} x 100. % Head rice = (Weight of head rice) / {Weight of working sample(g)} x 100. % Brewer = (Weight of brewer) / {Weight of working sample(g)} x 100. % Big broken = (Weight of big broken) / {Weight of working sample(g)} x 100. % Discolored kernel = (Weight of discolored kernel) / {Weight of working sample(g)} x 100. Bangladesh Standard Testing Instiution (BSTI) proposed the grading of upn-parboiled aromatic rice. The collected data were compared with the BSTI standard.

Source of Information: J. Subtrop. Agric. Res. Dev. 4(1):69-75, June 2006

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The moisture contents of all the collected rice samples of Kataribhog, Kalizira and Chinisagor from different markets were found to be less than. that of maximum limit of BSTI standard (14%), therefore, rice varieties sold in local markets satisfied the BSTI standard for moisture content. The big broken percentage of Kataribhog, Kalizira and Chinisagor were 11.17%, 4.58% and 10.83%, respectively. The small broken percentage of Kataribhog, Kalizira and Chinisagor was 10.35%, 12.38% and 4.90%, respectively. The small broken percentage indicated a higher percentage than that of BSTI standards. So, the millers have to take effective measure to produce less broken. The maximum percentage of admixture of other varieties was 5.63%, which was less than BSTI maximum limit (15%). So, the maximum limit of admixture of other varieties should be reduced to 6.0%. Other impurities such as yellow, dead and damaged kernels, chalky and immature, and discolored kernels were also within the limit of BSTI standard. Percentage of small broken of each of the collected samples of the rice varieties was more of BSTI standards, excepting fine varieties. Aromatic varieties such as Kataribhog represented grade IV and Kalizira represented substandard grade, while Chinisagor represented grade III for all the locations. The socio-economic problems, as were identified to the production of good quality rice, were adulteration of paddy by Faria, traditional threshing, financial crisis, lack of awareness, lack of modern drying system and proper storage facilities.

Knowledge Management: Journal