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Grain classification; grain composition and milling degree as follows

Grain classification, comprising of:
Long grain class 1 & 2 not less than 60.0%, the rest shall be long grain class 2 and or class 3. Of all these there may be short grain not exceeding 10.0%
Grain composition, comprising of:
Whole kernels not less than
Brokens having the length as from (5.0 parts â?¤ 8.0 parts)
Brokens having the length (â?¤ 5.0 parts and not passing through sieve nâ° 7) small paraboiled brocken c1
Rice having the length as fram 8.0 parts onward
Rice and matter that may be present
Red kernels and / or undermilled kernels yellow kernels
Black kernels
Partly black kermels and peck kernels combined of the partly black kernels shall
Damaged kernels
Glutinos rice
Paddy
Undeveloped kernels, immature kernels, other seed & foreign matter either singly or combined milling degree
:80.0 % :â?¤ 4 %
: â?¤0.5 %, : â?¤0.1 %
: the rest
: â?¤ 0.5 %
: â?¤ 0.25 %
: â?¤ 0.1 %
: â?¤ 1.5 %
: â?¤ 0.5 %
: â?¤ 0.1 %
: â?¤ 1.5%
: â?¤ 3 grains per 1 kg of rice
: â?¤ 0.2%
: extra well milled

Shall have grain classification, grain composition and milling degree as follows:

Grain classification, comprising of:
Long grain class 1 not less than 20.0u, the rest shall be long grain class 2 and or class 3. Of all these there may be short grain not exceeding 10.0%
Grain composition, comprising of:
Whole kernels not less than
Brokens having the length as from (3.5 parts â?¤ 7.5 parts)
Brokens having the length (â?¤ 3.5 parts and not passing through sieve nâ° 7) small white brocken c1
Rice having the length as fram 7.5 parts onward
Rice and matter that may be present
Red kernels and / or undermilled kernels yellow kernels
Chalky kernels
Damaged kernels
White glutinos rice
Paddy
Undeveloped kernels, immature kernels, other seed & foreign matter either singly or combined milling degree
:60%
:â?¤ 7%
: â?¤0.5%, and : â?¤0.1%
: the rest
: â?¤ 2.0%
: â?¤ 0.5%
: â?¤ 6%
: â?¤ 0.25%
: â?¤ 1.5%
: â?¤ 10 grains per 1 kg of rice
: â?¤ 0.3%
: well milled

Is obtained from the milling of white rice 100%, white rice 5% and white rice 10% and shall have grain composition as follows:
Gain composition, comprising of:
Brokens having the length not reaching 6.5 parts and not passing through sieve nâ° 7 for the entire quantity.
Of this there may be brokens having the length as from 6.5 parts onward and whole kernels combined not exceeding 15.0%, and small white brokens c1 not exceeding 5.0%
Rice and matter that may be present:
White glutinous rice not exceeding 1.5%, of this there may be small white glutinous brokens c1 not exceeding 0.5%
Foreign matter not exceeding 0.5 %

Rice -yellow origin : india
Broken
Moisture
Red & red streaked
Damaged
Yellow
Chalky
Glutinous kernel
Paddy
Foreign matters
Immature kernel
Average length of whole grain crop : 2017
: 5% max
: 14.0% max : 0.5% max : 0.5% max : 0.5% max : 5% max
: 0.5 % max : 15 g/kg
: 0.1% max
: 0.5% max : 6.2 mm

VHP Sugar is used as raw material for other processes and is intended for refining because of its high polarization and can be used for consumption, but is generally exported to several countries for the production of refined sugar. It is a raw sugar, which allows customers to turn it into different types of sugar for consumption. VHP (Very High Polarization) sugar also known as Hi-Pol Sugar is a light brown raw sugar with a pol of more than 99.4% "Pol" is a term used to describe the percentage of sucrose present in a raw sugar mass. The term VHP is broadly understood to mean that 99.4ù of the total mass of raw sugar is puree sucrose, and that 0.6ù or less is the waste material. Most VHP sugar is between 600 and 1200 on the ICUMSA rating scale. ICUMSA is an acronym, meaning "International Commission for Uniform Methods of Sugar Analysis", which is the international boby that reguletes the way the sugar is analyzed. The ICUMSA classification system is based on a colorimetric evaluation that is able to give a precise numerical rading that represent the staining of the sugar sample. The smaller this number, the clearer the sugar and the larger, darker it is. This is an effective way of testing the purity and quality of sugar because by refined sugar, it loses the dark brown coloring associated with raw sugar.

Grain composition & miling degree

Minimum whole kernel : 60.0% maximum broken with length of 5.0 - 8.0 : 4.5% the rest contains head rice with the length of more than 8.0 parts maximum yellow kernels : 0.2% maximum chalky kernels : 6.0% maximum darnaged kernels : 0.25% maximum white glutinous rice : 1.5% maximum paddy : 7 grains per kg maximum undeveloped kernels, immature kernels,other seeds and foreign matter : 0.2% amylose content : 13 - 18% alkali spreading value level at : 6-7 maximum moisture content : 14% milling degree : extra wel

High quality Irish spring water has a licence to extract 840,000L per day, with a Ph7.7 we are looking for either a JV funders or to sell outright.