Natural Brown Rice

Brown rice is the least processed frame of rice where only the outer hull has been removed. After removal of the hull, its character deteriorates rapidly causing significant decrease in shelf life. The most(prenominal) critical determinant in achieving rice quality is the degree of milling. This requires paygrade of quality according to suitability of specific end use ground on a set of criteria described below as normal product specifications for wholesomeness. Grain quality and yield largely determine marketplace price and consumer acceptance.If consumers do not like the flavor, texture, taste, aroma, appearance of the rice because all other attributes are worthless too. The genetic makeup of the metric caryopsis, handling, and entrepot are the major factors influencing quality. Brown rice is the most nutritious feed that can be found. It is the best substitute for potatoes in meals. Long grain has higher nutritional value and lower in calories than short grain. The dis tance of the grain determines texture and consistency. When cooked it produces firm, fluffy grains that separates easily.The oil in the bran remains built-in making it more likely to become rancid. It is advisable to keep it in an airtight container and consume within six (6) months from purchased. Brown rice stock product specifications Product name 100% organic coarse grain Brown rice Pricing unit kg, lb, ounce Type organic, long grain Standard/grade USDA 1-6, percentage broken grains is