From the field to the plate

Since centuries, rice has been planted using different methods in different countries. Although we now see the world in a modernized way, there are still traditional methods used in planting and producing rice as there were in the past. Industrial countries plant the seeds using drill in fields already leveled by using advance and heavy machinery for the purpose of achieving the highest level of products possible for the consumers to enjoy. Afterwards, it is either flooded with rainwater or by irrigation. After fully matured plants are obtained, they are carefully tight and placed in the dry fields so that they are then carefully procured to the desired locations.

After tremendous efforts of drying rice in the fields using numerous methods, paddy rice is the outcome which is tested out for dust particles, small stones or iron passed on from the fields, then passed on to the processing units and then undergoes a de-husking process, which rubs the paddy rice using advance machinery, carefully removing the husk and leaves only brown rice. The protein in bran layer of brown rice is much higher than any type of white rice.

Brown rice is observed for dust particles, stones and iron substances and can be parboiled. The process ensures that rice retains its natural flavor leaving the grain remain fluffy and separate, or is sent to the milling process where it undergoes several processes to carefully remove the brown layer of rice which results in white rice, and is with much attention passed through color sorter removing multi colored rice and leaving only white rice. It is also called sortexed rice. White rice can further be processed for polishing as required.

With immense dedication and hard work, rice is carefully packed in various sizes of bags and distributed around the world in numerous sizes, shapes, types and tastes.

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