ROPALI GROUP OF COMPANY

BULACAN, Philippines

-the moisture content of milled rice shall not exceed 14 percent on "as received basis".-milled rice shall be free from objectionable odor.-it shall be free from insect infestation.-it shall not contain chemical residues in excess of the maximum limits recommended by the joint fad-who codex alimentarius commission.-milled rice shall be of the following types based on the size of the whole kernel.-long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-the classes of milled rice according to the degree of milling shall be as follows:-undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-regular milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-well milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- rice grain from which the hull, the germ, and the bran layers have been completely removed.

-the moisture content of milled rice shall not exceed 14 percent on "as received basis".-milled rice shall be free from objectionable odor.-it shall be free from insect infestation.-it shall not contain chemical residues in excess of the maximum limits recommended by the joint fad-who codex alimentarius commission.-milled rice shall be of the following types based on the size of the whole kernel.-long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-the classes of milled rice according to the degree of milling shall be as follows:-undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-regular milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-well milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- rice grain from which the hull, the germ, and the bran layers have been completely removed.

-The moisture content of milled rice shall not exceed 14 percent on "as received basis".-Milled rice shall be free from objectionable odor.-It shall be free from insect infestation.-It shall not contain chemical residues in excess of the maximum limits recommended by the joint FAD-WHO Codex Alimentarius Commission.-Milled rice shall be of the following types based on the size of the whole kernel.-Long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-Medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-Short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-The classes of milled rice according to the degree of milling shall be as follows:-Undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-Regular Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-Well Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- Rice grain from which the hull, the germ, and the bran layers have been completely removed.

-The moisture content of milled rice shall not exceed 14 percent on "as received basis".-Milled rice shall be free from objectionable odor.-It shall be free from insect infestation.-It shall not contain chemical residues in excess of the maximum limits recommended by the joint FAD-WHO Codex Alimentarius Commission.-Milled rice shall be of the following types based on the size of the whole kernel.-Long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-Medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-Short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-The classes of milled rice according to the degree of milling shall be as follows:-Undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-Regular Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-Well Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- Rice grain from which the hull, the germ, and the bran layers have been completely removed.

-The moisture content of milled rice shall not exceed 14 percent on "as received basis".-Milled rice shall be free from objectionable odor.-It shall be free from insect infestation.-It shall not contain chemical residues in excess of the maximum limits recommended by the joint FAD-WHO Codex Alimentarius Commission.-Milled rice shall be of the following types based on the size of the whole kernel.-Long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-Medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-Short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-The classes of milled rice according to the degree of milling shall be as follows:-Undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-Regular Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-Well Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- Rice grain from which the hull, the germ, and the bran layers have been completely removed.

-The moisture content of milled rice shall not exceed 14 percent on "as received basis".-Milled rice shall be free from objectionable odor.-It shall be free from insect infestation.-It shall not contain chemical residues in excess of the maximum limits recommended by the joint FAD-WHO Codex Alimentarius Commission.-Milled rice shall be of the following types based on the size of the whole kernel.-Long. Rice with 80 percent or more of whole milled rice kernels having a lenght of 6.00 millimeters and above.-Medium. Rice with 80 percent or more of whole milled kernels having lenght of 5.00 to 5.99 millimeters.-Short. Rice with 80 perent or more of whole milled rice kernels having length of less than 5.00 millimeters.-The classes of milled rice according to the degree of milling shall be as follows:-Undermilled. Rice grain from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.-Regular Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed, but parts of the length wise streaks of the bran layers may still be present on more than 10 but not to percent exceed 30 percent of the kernels.-Well Milled. Rice grain from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed but parts of the length wise streaks of the bran layers may still be present on not more than 10 percent of the kernels.- Rice grain from which the hull, the germ, and the bran layers have been completely removed.