Jamaican Standard Specification  
for 
Rice  
BUREAU OF STANDARDS JAMAICA 
PUBLIC COMMENT PERIOD: 
7 JUNE 2023 – 6 AUGUST 2023 DJS 368: 2023  
ICS 67.060  ……………………………………….……………………………………………………………… 
…………
…………………………………………………………………………………………… 
IMPORTANT NOTICE  
Jamaican standards are subjected to periodic review. The next amendment will be sent without charge if you cut along 
the dotted line and return the self -addressed label. If we do not receive this label we have no record that you wish to be 
kept up-to -date. Our address:  
B
ureau of Standards Jamaica 
6 Winchester Road  
P.O. Box 113 Kingston 10 
Jamaica W.I.  
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DJS 368: 2023 
NAME OR  
DESIGNATION…………………………………………………….……………………………… 
A
DDRESS……………………………………………………………………….………….……… JBS CERTIFICATION MARK PROGRAMME  
The general policies of the JBS Certification Mark Programme are as follows:  
-The JBS provides certification services for manufacturers participating in the programme and
licensed to use the gazetted JBS Certification Marks to indicate conformity with Jamaican
Standards.
-Wh
ere feasible, programmes will be developed to meet special requirements of the submitter .
Wh
ere applicable, certification may form the basis for acceptance by inspection authoritie s
r
esponsible for enforcement of  regulations.
- I
n performing its functions in accordance with its policies, JBS will not assume or undertake any
responsibility of the manufacturer or any other party.
P
articipants in the programme should note that in the event of failure to resolve an issue arising from 
interpretation of requirements, there is a formal appeal procedure. 
F
urther information concerning the details of the JBS Certification Mark Programme may be obtained 
from the Bureau of Standards, 6 Winchester Road, Kingston 10. 
CERTIFICATION MARKS  
Product Certification  Marks  Plant Certification  Mark  
Certification of Agricultural  Produce Jamaica- Made Mark 
(CAP)  Mark  DJS 368: 2023   
ICS 67.060  
 
  
 
 
 
 
 
  
 
 
 
 
 
  
 
Draft Jamaican Standard  
Specification  
for 
 
Rice  
 
 
 
 
 
 
 
  
 
 
 
 
 
 
Bureau of Standards Jamaica 
6 Winchester Road  
P. O. Box 113 
Kingston 10 
Jamaica W. I.  
Tel: (876) 926 -3140 -5, 619- 1131 or 632- 4275 
Fax: (876) 929 -4736 
E-mail: info@bsj.org.jm  
Website: www.bsj.org.jm  
Month 202x  DJS 368: 2023  
Jamaican Standards establish requirements in relation to commodities, processes and practices, but do not purport  
to include all the necessary provisions of a  contract. 
The attention of those using this standard specification is called to the necessity of complying with any relevant legislatio n. 
Amendments  ©2023 Bureau of Standards Jamaica 
All rights reserved. Unless otherwise specified, no part of a Bureau of Standards publication may be reproduced or 
utilized in any form or by any means, electronic or mechanical, including, photocopying microfilm or scanning, 
without permission in writing.  
ISBN 978 -976 -604 -654 -5 
Declared by the Bureau of Standards to be a standard specification pursuant to section 7 of the Standards Act 
1968. First published August 2015  
No. Date of Issue  Remarks Entered by and 
date iii 
 
       
Annex A (normative) Recommended list of equipment used in testing and analysis    13 
Annex B (normative) Methods of test  and analysis  16 
NOTE  
Informative Annex – gives additional information intended to assist in the understanding or use of 
the document. They do not contain requirements.  
Normative Annex – gives provisions additional to those in the body of a document. They contain 
requirements.  DJS 368: 2023  
Contents  
Page  
Foreword  iv 
Committee representation  v 
Acknowledgement  v 
1 Scope  1 
2 Terms and  definitions  1 
3 Classification  5 
4 Application of this  standard  5 
5 General, organoleptic and health  characteristics  6 
6 Grade  designation  7 
7 Grading  requirements  7 
8 Compositional requirements for enriched  rice 11 
9 Packaging and  labelling  11 
10 Sampling  12 
11 Methods of test and  analysis  12 DJS 368:2023  
iv  
  
 
 
Foreword  
 
This standard is modified adoption of the CRS 44: 2013 CARICOM Standard 
Specification for Rice. This standard therefore replaces the JS CRS 44:2013. 
This standard is compulsory.  
Committee  representation  
 
This standard was developed under the supervision of the National Food Standards Technical 
Committee, which at the time comprised the following members:  
 
Mrs. Carol Andrade (Chairpe rson)  Seprod Group  
Mr. Joseph Small (Vice -Chairperson)  Caribbean Broilers Group  
Mrs. Janiese Pinnock (Technical Secretary)  National Compliance & Regulatory Authority  
Ms. Joy Angulu  Jamaica Manufacturers and Exporters  
 
Dr. Dennis Bailey  The University of the West Indies Mona 
Campus  
Ms. Jaeanne Bailey  Wisynco Group  
Ms. Paulette Bailey  Bureau of Standards Jamaica  
Mr. Donald Baugh  Independent  
Ms. Hopelyn Bowen  Bureau of Standards Jamaica  
Mr. Dwyte Bremmer  Bureau of Standards Jamaica  
Mr. Rajeve Brooks  Independent  
Mrs. Jennifer -Doolam Chin  Jamaica Broilers Group  
Mrs. Debbie -Ann Edwards -Kennedy  Scientific Research Council  
 
Ms. Leslie Hoo Fung  International Centre for Environmental and 
Nuclear Sciences  
Mrs. Tirzah James -Noel  National Certification Body of Jamaica  
Ms. Simmone March  Wisynco Group  
 
Ms. Danielle McGregor  Ministry of Industry, Investment and 
Commerce  
Ms. Danielle Nunes  Bureau of Standards Jamaica  
Dr. Tanika O’Connor -Dennie  Independent  
Mr. Akenio Patterson  Bureau of Standards Jamaica  
Dr. Linnette Peters  Ministry of Health and Wellness  
Mrs. Karen Pierre  Grace Kennedy Limited  
Dr. Wendell Richards  National Compliance & Regulatory Authority  
Mr. Richard Rowe  Consumer Affairs Commission  
Ms. Vandanna Singh -Bogers  Nestle Jamaica  
Mrs. Navenia Wellington -Ford  National Certification Body of Jamaica  
Ms. Giselle Brown (Facilitator)  Bureau of Standards Jamaica  DJS 368:2023  
v Acknowledgments  
A
cknowledgement is made to the CARICOM Regional Organization for Standards and Quality 
(CROSQ) for permission to adopt CRS 44: 2013.  
Related documents  
Th
is standard makes reference to the following:  
AOAC  Official Methods of Analysis of the Association 
of Official Analytical Chemists  
CRCP 5:2010  CROSQ Code of Practice - General Principles of 
Food Hygiene  
JS CRS 5:2010  Jamaican standard specification for Labelling 
of Pre -packaged  Food  
ISO 712:2009  ISO Standard for Cereal and cereal products - 
Determination of moisture content  
ISO 2859 -1 1999  ISO Standard for  Sampling procedures by 
attributes  DJS 368:2023  
1  
  
 
JAMAICAN STANDARD SPECIFICATION FOR RICE  
 
1 Scope  
This standard establishes requirements for grades of paddy, cargo rice, milled rice, cargo 
parboiled rice and milled parboiled rice. It also specifies the general conditions for sampling and 
the methodologies for assessing the various factors used in the determination of the quality of 
rice.  
 
2 Terms and  definitions  
For the purpose of this standard, the following definitions apply.  
 
2.1 
broken kernel  
fragment of the kernel  
 
2.1.1  
small broken kernel  
fragment of kernel, the length of which is less than or equal to one- quarter of the average 
length of the corresponding whole kernel  
 
2.1.2  
medium broken kernel  
fragment of kernel, the length of which is le ss than or equal to one -half but greater than one 
quarter of the average length of the corresponding whole kernel  
 
2.1.3  
large broken kernel  
fragment of kernel, the length of which is less than three -quarters but greater than one -half of 
the average length  of the corresponding whole kernel 
 
2.1.4  
chip  
fragment of kernel, which passes through a metal sieve with round perforations 1.4 mm in 
diameter  
 
2.2 
bulk sample  
composite  
the quantity of grain obtained by combining and mixing the increments taken from a specific lot  
 
2.3 
cargo rice 
brown rice 
husked 
rice 
rice from which only the husk has been removed  
 
2.4 
chalky kernel  
a kernel, whole or broken, of non- glutinous  rice varieties of which at least three- quarters of the  DJS 368:2023  
2  
  
surface has an opaque and floury appearance  
 
2.5 
colour  
refers to the colour (“parboiled light”, “parboiled medium” or “parboiled dark”) designated to 
parboiled cargo/brown/husked rice, if the parcel meets colour requirements specified in 2.5.1 to 
2.5.3.  
 
2.5.1  
parboiled light rice  
parboiled rice which is not distinctly coloured by the parboiling process and has an approved whiteness/colour/milling meter reading of 26.0 -  31.0  
 
2.5.2  
parboiled medium rice  
parboiled rice which is distinctly but not materially coloured by the parboiling process and has a 
Kett whiteness meter reading of 20.0 - 25.9  
 
2.5.3  
parboiled dark  rice  
parboiled rice materially coloured by the parboiling process and has a Kett whiteness meter reading of 16.0 -  19.9  
 
2.6 
consignment  
The quantity of grain dispatched or received at one time and covered by a particular contract 
or shipping document  
 
NOTE  1 It may be composed of one or more  lots.  
 
NOTE  2 Consignments should be considered in lots not exceeding 500 metric  tonnes.  
 
2.7 
damaged kernel  
whole or broken kernels of rice which are distinctly discoloured or damaged by water, insects, 
heat, or any other means, and parboiled kernels in non -parboiled rice  
 
2.8 
enriched rice  
forms of milled rice to which nutrients or enriching substances have been added.  
 
2.9 
glutinous rice  
waxy rice  
special varieties of rice ( Oryza sativa L. glutinosa) containing kernels which appear white and 
opaque  
 
NOTE  The starch of glutinous rice consists almost entirely of amylopect in. This rice has a 
tendency to stick together after  cooking.  
 
2.10  
green kernel  
immature kernel  
a whole or broken kernel, which is undeveloped and may be green in colour.  DJS 368:2023  
3  
  
2.11  
heat -damaged kernel  
a whole kernel, which has changed its normal colour as a result of heating.  
 
NOTE  Parboiled rice in a batch of non- parboiled rice is also included in this category.  
 
2.11.1  
yellow kernel  
whole kernel, which has undergone, totally or partially, a change in its natural colour and has taken 
a lem on or orange -yellow tone through heating or other causes  
 
2.11.2  
amber kernel  
whole kernel, which has undergone, thorough heating or other causes, a slight uniform change 
in colour over the whole surface which alters the colour of the kernel to a slight amber -yellow  
 
2.12  
increments  
small equal quantities of grains taken from different sampling points in the lot throughout the 
full depth of the lot  
 
2.13  
sample  
the quantity of grains removed from the bulk sample (3.2) and intended for analysis or 
other examination  
 
2.14  
lot 
a stated quantity, presumed to be of uniform characteristics, taken from the consignment (3.6), 
and allowing the quality to be assessed  
 
2.15  
head rice yield  
an estimate of the quantity of kernels having the length of three -quarters or more of the 
average length of the whole kernel  
 
2.16  
milled rice  
white rice  
rice obtained after milling which involves removing all or part of the bran and germ from the 
husked rice  
 
2.16.1  
well -milled rice  
rice obtained by milling husked rice in such a  way that some of the germ, all the external layers 
and most of the internal layers of the bran have been removed  
 
2.16.2  
extra -well -milled rice  
rice obtained by milling husked rice, to the degree that almost all the germ, all the external 
layers and the largest part of the internal layers of the bran, and some of the endosperm have 
been removed  
 
 DJS 368:2023  
4  
 2.17  
non -gelatinized kernel  
whole or broken kernel of parboiled rice with at least one quarter white or chalky areas 
due to incomplete gelatinization of the starch  
 
2.18  
paddy 
paddy 
rice 
rough 
rice 
rice retaining its husk after threshing  
 
2.19  
parboiled rice  
rice, the starch of which has been fully gelatinized by soaking paddy or cargo/brown/husked 
rice in water followed by a heat treatment and a drying proces s 
 
2.20  
red kernel  
whole or broken kernel, excluding heat -damaged kernels, having a red coloured pericarp (bran 
layer) covering the complete surface  
 
2.21  
red striated kernel  
red streaked kernel  
kernel, whole or broken, with red streaks, the lengths of which are greater than or equal to one 
half of that of the whole kernel, but where the surface covered by these red streaks is less than 
one quarter of the total surface  
 
2.22  
total milled yield  
an estimate of the quantity of whole kernels and broken kernels that are produced by the 
milling of cargo rice to a well - milled degree  
 
2.23  
whole kernel  
head rice  
kernels of rice which are equal to or greater than three -quarters of the average kernel length  
 
2.24  
commercially objectionable foreign odours  
Odours entirely foreign to rice and which make the rice unfit for normal commercial use  
 
NOTE These odours may result from fertilizer, hides, oil products, smoke, fire -burnt paddy and 
decaying animal or vegetable matter.  
 
2.25  
foreign matter  
Organic and inorganic  components other than kernels of rice, whole or broken  
 
NOTE Organic extraneous matters may include seeds, husk, animal droppings, fragments of 
straws, etc. Inorganic extraneous matters such as stones, sand, dust, etc.  DJS 368:2023  
5  
  
3 Classification  
Rice shall be classified as follows:  
 
a) Long grain rice - Rice with 80% or more of kernels having a length of at least 6.67 mm 
and a length/width ratio of over 3.0 after milling to a well- milled  degree;  
 
b) Medium grain rice - Rice with 80% or more of kernels, having a length of 6.20 to 6.66 
mm and a length/width ratio between 2.0 and 3.0 after milling to a well- milled degree; 
and 
 
c) Short grain rice - Rice with 80% or more of kernels having a length of less than 6.20 
mm and a length/width ratio of less than 2.0 after milling to a well -milled  degree.  
 
4 Application of this  standard  
4.1 All determinations shall be made on the basis of the original sample.  
 
4.2 Percentages shall be determined on the basis of weight.  
 
4.3 Kernels with defects, once assigned to a particular categor y, shall not be used in another 
category.  
 
4.4 For broken rice assessments, the total broken rice shall be  extracted.  
 
4.4.1  To estimate the broken rice in mixed varieties, the kernel fragments shall be determined 
and its length shall be less than three- quarters of the average length of the corresponding whole 
kernels.  
 
4.4.2  Discolouration (yellow, amber and other heat damaged kernels) shall be estimated in 
the milled  sample.  
 
4.5 When a kernel has several defects, it shall be classified according to the category in which 
the maximum permissible value is the  lowest.  
 
4.6 All parts of kernels which remain in the perforations of a sieve shall be considered to be 
retained by the  sieve.  
 
4.7 Average length shall be determined on the basis of measuring the length of one hundred  
(100) whole kernels chosen at random.  
 
4.8 Mechanical sizing of kernels shall be adjusted by methods given by the regulatory 
authority of the particular Member  State.  
 
4.9 Moisture content in paddy or milled rice shall be determined by a recommended device as 
outlined in Annex A and in accordance with the procedures described in Annex B and or by ISO 
712:2009.  DJS 368:2023  
6  
  
 
5 General, organoleptic and health  characteristics  
5.1 General  requirements  
 
5.1.1  Rice shall be safe and suitable for human consumption and free from:  
 
a) comm ercially objectionable foreign odours and  flavours;  
 
b) foreign  matter;  
 
c) living or dead  insects;  
 
d) insect fragments;  and 
 
e) mites.  
 
5.1.2  Cargo rice shall be free of musty, earthy and mouldy ground odours. There shall be no 
sour, rancid or acidic odours. If a musty or  sour odour is found in cargo rice, the grader shall 
record this information on the Inspection  Certificate. 
 
5.1.3  The product shall be prepared and handled in accordance with the appropriate sections 
of CRCP  5:2010.  
 
5.1.4  Handling, storage and transport procedures shall be established  to: 
 
a) sort food and food ingredients to segregate material which is evidently unfit for 
human  consumption;  
 
b) dispose of any rejected material in a hygienic manner;  and 
 
c) protect food and food ingredients from contamination by pests or by chemical, 
physical or microbiological contaminants or other objectionable substances during 
handling, storage and  transport.  
 
5.1.5  Care shall be taken to prevent deterioration and spoilage through appropriate measures 
which may incorporate temperature, humidity  and or other such  controls.  
 
5.2 Contaminants  
 
Rice shall comply with the maximum residue limits specified in Table 1 for pesticide residues.  
 
Table 1 - Maximum Pesticides Residue Limits  
 
Pesticide residue  Maximum Residue Limit 
(MRL)  
 
mg/kg  
Bentazone  0.1 
Chlorpyrifos  0.5 
Chlorpyrifos -Methyl  0.1 DJS 368:2023  
7  
  
Diflubenzuron  0.01  
Diquat  10 
Fipronil  0.01  
Paraquat  0.05  
Thiacloprid  0.02  
Trifloxystrobin  5 
Cyhalothrin (includes 
lambdacyhalothrin)  1 
Cypermethrins (including alpha -and- 
zeta cypermethrin)  2 
Azoxystrobin  5 
 
 
 
6 Grade designation  
The grade designation for all classes of rice for processing shall be determined in 
accordance with Clause 8 and assigned according to the following priority:  
 
a) Extra  A 
 
b) A 
 
c) B 
 
d) C 
 
e) Sample  grade  
 
 
7 Grading  requirements  
7.1 Grades shall be assigned in accordance with Tables 2 to  6. 
 
NOTE  The characteristics of sample grade rice are defined in  8.2. 
 
 
Table 2 —Requirements of grades of paddy  
 
Factors  Extra A 
Premium  
 
max %  A 
 
max %  B 
 
max %  C 
 
max %  
Moisture content  14.0  14.0  14.0  14.0  DJS 368:2023  
8  
  
Damaged  kernels 
(Singly or combined)  1.0 2.5 3.5 4.5 
Red kernels  1.0 2.5 3.5 5.5 
Heat -damaged 
kernels            0.1 0.2 0.6 1.5 
Green kernels  2.0 3.0 4.0 6.0 
Chalky kernels  2.0 3.0 4.0 6.0 
Head  rice yield 
(Minimum)  55.0  50.0  45.0  40.0  
Total  milled  yield 
(Minimum)  70.0  67.0  65.0  63.0  
 
  
Table 3 — Requirements for grades of cargo rice  
 
Factors  Extra A 
Premium  
 
max %  A 
 
max 
% B 
 
max 
% C 
 
max 
% 
Moisture content  14.0  14.0  14.0  14.0  
Damaged kernels (Singly or combined)  1.0 2.5 3.0 4.0 
Red kernels  1.0 2.5 3.5 5.5 
Yellow kernels  0.1 0.2 0.6 1.5 
Amber kernels  0.5 0.8 1.0 2.0 
Green kernels  2.0 3.0 4.0 6.0 
Paddy  0.5 1.0 1.5 2.0 
Head rice yield (Minimum)  65.0  62.0  61.0  60.0  
Total milled yield (Minimum)  88.0  86.0  82.0  80.0  
Chalky kernels  2.0 3.0 4.0 6.0 
Organic  0.5 1.0 1.0 1.0 
Inorganic  0.0 0.0 0.0 0.0 
Total foreign matter  0.5 1.0 1.0 1.0 
 
Table 4 (a) — Requirements of grades of milled rice  
 
Factors  Extra A 
Premium 
max %  A 
max 
% B 
max 
% C 
max 
% 
Moisture content  14.0  14.0  14 .0  14.0  
Damaged kernels 
Singly or  0.5 1.0 2.0 3.0 DJS 368:2023  
9  
  
 combined)      
Red striated kernels  0.1 0.5 1.0 2.5 
Yellow  kernels  
 
Amber  kernels  0.1 
 
0.5 0.2 
 
0.8 0.6 
 
1.0 1.5 
 
2.0 
Chalky kernels  2.0 4.0 6.0 8.0 
Total broken kernels  
 
- Chips  7.0 
 
0 10.0  
 
1.0 18.0  
 
2.0 30.0  
 
3.0 
Paddy  0 0.1 0.5 0.5 
Organic  0.1 0.2 0.5 0.5 
Inorganic  0 0 0 0 
Total foreign matter  0.1 0.2 0.5 0.5 
Colour classification shall be applicable to all grades analysed on milled samples and shall be in 
accordance to Table 4 (b).  
 
 
 
Table 4 (b) — Colour classification of milled rice  
 
Category  Whiteness/Colour/Milling meter 
reading  
Well milled rice  38.0 – 39.0  
Extra well -milled 
rice 40.0 – 41.0  
 
Table 5 (a) — Requirements of grades of cargo parboiled rice  
 
Factors  Extra A  
Premium 
max %  A 
 
max 
% B 
 
max 
% C 
 
max %  
Moisture content  14.0  14.0  14.0  14.0  
Broken  4.0 6.0 8.0 10.0  
Damaged kernels  
(Singly or combined)  1.0 1.5 2.0 3.0 
Non -gelatinized kernels  0.1 0.2 0.3 0.4 
Red kernels  1.0 1.5 3.0 3.5 
Total milled yield (Minimum)  88.0  85.0  82.0  80.0  
Head rice yield (Minimum)  84.0  79.0  74.0  70.0  
Paddy  1.0 1.0 1.5 1.5 
Organic foreign matter  0.1 0.2 0.5 0.5 DJS 368:2023  
10  
  
Inorganic foreign matter  0 0 0 0 
Total foreign matter  0.1 0.2 0.5 0.5 
Colour classification shall be applicable to all grades analysed on milled samples and shall be in 
accordance to Table 5 (b).  
 
 
Table 5 (b) — Colour classification for cargo parboiled rice  
 
Category of rice  Whiteness/Colour/Milling  meter 
reading  
Parboiled light  26.0 - 31.0  
Parboiled 
medium  20.0 - 25.9  
Parboiled dark  16.0 - 19.9  
 
 
 
Table 6 - Requirements for grades of milled parboiled rice  
 
 
Factors   
Extra A  
Premium 
max %   
A 
max %   
B 
max 
%  
C 
max 
% 
Moisture content  14.0  14.0  14.0  14.0  
Paddy  0 0.1 0.2 0.3 
Broken kernels  4.0 6.0 8.0 10.0  
Damaged  kernels  (Singly  
or combined)  0.5 1.0 1.5 2.5 
Non -gelatinized kernels  0.1 0.2 0.4 0.6 
Red striated kernels  0.5 1.0 1.5 2.0 
Organic foreign matter  0.1 0.2 0.5 0.5 
Inorganic foreign matter  0 0 0 0 
Total foreign matter  0.1 0.2 0.5 0.5 
Colour classification shall be applicable to all grades analysed on milled samples and shall be in 
accordance to Table 6(b).  
 
Table 6 (b) — Colour classification for milled parboiled rice  
 
Category of rice  Whiteness/Colour/Milling meter 
reading  
Parboiled light  26.0 - 31.0  
Parboiled 
medium  20.0 - 25.9  
Parboiled dark  16.0 - 19.9  DJS 368:2023  
11  
  
 
7.2 Sample grade shall be paddy, cargo, milled, cargo parboiled and milled parboiled  rice which : 
 
a) does  not meet  the requirements  for any of the grades from  Extra  A (Premium)  to C; 
 
b) is not an approved  variety;  
 
c) has an objectionable  odour;  
 
d) is insect -infested or of distinctly low  quality.  
 
8 Compositional requirements for enriched rice  
8.1 When the vitamins, minerals and other substances listed in Table 7, are added to the rice 
they can be combined with harmless substances to render them insoluble in water. These 
substances can only be added  in forms  that  are harmless and  can be assimilated  by the body.  
 
8.2 If the vitamins, minerals and other substances are to be retained after the rice is washed 
and cooked, the quantity of the substances listed in Table 7 should be no less than 85 percent of 
minimum quantity  stated.  
 
Table 7 — Limits of vitamins, minerals and other  substances used in enriched rice  
 
 
Vitamins, minerals and other 
substances   
Allowances  
Folic acid  Not less than 0.7 mg and not more than 1.4 
mg. 
Niacin or  niacin amide  Not less than 16 mg and not more than 32  
mg. 
Thiamine  Not less than 2.0 mg and not more than 4.0  
mg. 
Riboflavin  Not less than 1.2 mg and not more than 2.4 
mg. 
Vitamin D  Not less than 250 U.S.P units and not more 
than 1,000 U.S.P units.  
Calcium (Ca)  Not less than 300 mg and not more than 
1,000 mg.  
Iron (Fe)  Not less than 13 mg and not  more than 26  
mg. 
 
aButylated hydroxytoluene  This must be in an amount as not to exceed 
0.0033 percent by mass of the finished  
product.  
a This substance is a preservative which is not used to enrich rice; it is an optional  
ingredient used in enriched rice.  
 
9 Packaging and  labelling  
9.1 Packaging  
 
The packaging shall preserve the hygienic, nutritional, technological and organoleptic qualities 
of the product and shall not contain substances which may damage the product or constitute a  DJS 368:2023  
12  
  
health risk. Packaging material shall be new, clean and sufficiently strong to be machine- sewn  
or sealed.  
 
9.2 Labelling  
 
In addition to the requirements set out in the CRS 5, rice packages shall be labelled in 
compliance with the following provisions:  
 
a) The l abel shall have the common name of the rice preceded by the word "enriched" 
when any enriching substances are added to the milled rice, for example, “Enriched 
rice” or “Enriched parboiled  rice.”  
 
b) When the optional ingredient, butylated hydroxytoluene, is added to the rice, the label 
shall have the following statement prominently stated on the label: “Butylated 
hydroxytoluene added as a  preservative.”  
 
c) The label shall declare the classification of the rice, for example, long grain rice, 
medium grain rice or short grain  rice.  
 
d) The label shall declare the grade of the rice clearly stated, for example “Premium 
grade”, “Grade A rice” or “ Grade  B” 
 
NOTE Such a statement is needed so that it would be understood by the ordinary individual 
under customary conditions of purchase.  
 
10 Sampling  
The procedures used to carry out sampling of grains shall be as prescribed in ISO 24333 and ISO 
2859 -1 respectively.  
 
 
11 Methods of test and analysis  
11.1 The methods of testing and analysis are outlined in Annex  B. 
 
11.2 The methods for determining vitamins, minerals and other substances listed in Table 7 
shall comply with the latest edition of Official Methods of Analysis of the Association of Official 
Analytical Chemists (AOAC).  
 
11.3 The methods of test for moisture content shall be as pres cribed in ISO  712.  
 
11.4.  The methods of testing for determining broken kernels shall be as prescribed in ISO  7301.  DJS 368:2023  
13  
  
Annex A  
(normative)  
 
Recommended list of equipment used in testing and analysis  
 
The recommended list of equipment used in testing and analysis is not exhaustive and is as follows:  
 
1. Satake testing 
miller Model TM -  
05 
 
110 VAC 50/60 Hz  
 
2. Leroy testing 
miller Model 1 M 
- 05 
 
110 VAC 50/60 Hz  
 
3. Mc Gill No. 3 rice 
miller 110 VAC 
50/60  Hz 
 
4. Satake mini testing 
sheller Model THU -  35 
A 
 
110 VAC 50/60 Hz  
 
5. Rimac mini testing 
sheller Model TM -  5 
 
110 VAC 50/60 Hz  
 
6. Hercules mini testing 
sheller Model MTS -  35 A 
 
Seeburo sample 
sheller 110 VAC 
50/60 Hz  
7. Seeburo sample 
sheller Model No. 580 
DC/B  
 
110 VAC 50/60 Hz  
 
8. Colombini and mini testing 
sheller Model G  390/R  
 
110 VAC 50/60 Hz  DJS 368:2023  
14  
  
 
9. Burrows digital moisture 
computer Model DMC  700  
 
110 -220 VAC 50/60 Hz  
 
10. Motomco 919 moisture 
meter 110 VAC 50/60  Hz 
. 
 
11. Dole moisture meter Model 400 
 
12. Seedburo portable moisture 
tester Model MGT  
 
13. Brown duvel moisture 
tester Model No.  BD-1 
 
110 VAC 50/60 Hz  
 
14. Mechanical convertion 
oven Model No. 3515  M 
 
120 VAC 50/60 Hz  
 
15. All-purpose  laboratory 
oven Model No.  LO201C  
 
120 VAC 50/60  Hz 
 
20. Carter day dockage 
tester Model XT -3 
110 VAC 50/60  Hz 
21. Seedburo heavy duty boerner 
divider Model No.  34 
 
22. Seedburo precision 
divider Model No.  106 
 
23. Seedburo riffle divider Model No. 
275  
 
24. Seedburo rice sizing 
machine Model No. 539  SET  
 
115 VAC 60 Hz  
 
25. Kett whiteness 
meter  C-300 DJS 368:2023  
15  
  
90-220 VAC 50/60  Hz 
 
26. Indented  plates  
Indentations: 3 mm, 4 mm, 5 mm and 5.5 mm  
 
27. Seedburo Moisture  
Tester  MD1705  
28. Satake Milling/Colour 
Meter  MM1C  DJS 368:2023  
16  
  
Annex B  
(normative)  
 
Methods of test and analysis  
 
B.1 Procedure - Foreign  odours/pests  
a) Smell the sample for foreign  odours.  
 
b) Visually  examine for the presence of live or dead  insects,  their  fragments and  excreta, etc. 
 
c) Record  findings.  
 
B.2 Procedure - Moisture  content  
a) Using a divider reduce a sample of 500 g to two samples  (replica).  
 
b) Use a recommended moisture met er (Annex A) with its associated procedures to test each 
sample (replica) for moisture content and record the  results.  
 
c) Combine samples when tests are  completed.  
 
d) The test should be carried out in  duplicate.  
 
NOTE  An alternative test is ISO 712:2009.  
 
B.3 Procedure for classification length/width  ratio  
B.3.1  Determination of kernel  length  
 
a) Using a divider, reduce a sample of 200 g to two samples of 35 g  each.  
 
b) From one 35 gram, select 100 whole kernels at random. Each kernel measured individually 
with a digital  calliper , with accuracy of 0.01 mm. The average length is calculated. The 
procedure is repeated using the second 35 g  sample.  
 
c) The average length of the kernels for both samples is  calculated.  
 
d) Measured kernels are returned to the  samples.  
 
B.3.2  Determination of  kernel  width  
 
a) Using a divider, reduce a sample of 200 g to two samples of 35 g  each.  
 
b) From one 35 g sample select 100 whole grains at random. The width of each kernel is 
measured individually with a digital calliper , with accuracy to 0.01 mm. The average width 
is calculated.  
 
c) The procedure is repeated using the second 35 g  sample.  DJS 368:2023  
17  
  
 
d) The average width of kernels for both samples is  calculated.  
 
e) Measured kernels are returned to the  sample.  
 
B.3.3  Determination of kernel length/width  ratio  
 
B.3.3.1  The kernel length/ width ratio is calculated by  using:  
 
a) The average length calculated  previously.  
 
b) The average width calculated  previously.  
 
c) The following formula below is used to calculate the length/width  ratio:  
 
Length/width ratio = average length of grain  
average width of grain  
B.3.3.2  The length/width ratios of kernels are as  follows:  
 
a) Extra long: >  3.5 
 
b)    Long: 3.0 – 3.4 
 
c) Medium: 2.0 -  2.9 
 
d) Short: <  2.0 
 
B.4 Procedure - Analysis of total broken  kernels  
a) Weigh two approximately 35 g samples to ascertain correct  weight.  
 
b) Remove all broken  kernels.  
c) Weigh the broken kernels, and calculate the percentage as  follows: 
broken in sample (%) = w eight  of broken  X  100  
weight of sample  
d) Calculate the average of the two samples and record the result as the representative 
perc entage.  
 
e) Record  result.  
 
B.5 Procedure - Analysis of other  factors  
a) Analyse samples for the following factors as requested in the respective grading 
requirements after total broken  are removed:  
 
1) Red kernels;  
 
2) Red striated kernels;  
 
3) Non -gelatinized  kernels;  DJS 368:2023  
18  
  
 
4) Heat -damaged kernels (Amber and  yellow);  
 
5) Green  kernels;  
 
6) Chalky  kernels;  
 
7) Paddy;  
 
8) Foreign matter (Organic and inorganic);  and 
 
9) Damaged  kernels  
 
NOTE  Only whole kernels are used in the analysis of the above factors . 
 
b) Factors are separated and weighed and the percentage of each factor determined  as follows : 
 
Factor in sample (%) = weight  of factor  X 100 
weight of sample  
 
c) Calculate the average of the two samples and record  result.  
 
NOTE  The average is used as the representative perc entage. 
 
B.6 Procedure to determine head rice  yield  
a) Make a test run in the milling machine with cargo rice to determine the time taken to 
achieve a well milled degree. This time will vary with different varieties and  types.  
 
b) Having determined the milling time, weigh approximately 200 g of cargo rice and mill for 
the length of time  determined. 
 
c) Weigh the total milled rice (A) and record the weight obtained. Using a sample divider, 
reduce the milled rice to two working samples of 50 g  each.  
 
d) Remove all broken ker nels from the first 50 g sample. Weigh and record the value of the 
head rice (B) obtained from this  sample.  
 
e) The head  rice yield  of the first  50g sample  is calculated  using  the formula  below: - 
 
Head rice, B, (%) = Head rice X 100 
Sample  weight  
Head rice  yield,  (%)  B X A X 100  
100   
200  
EXAMPLE  A worked example is shown  below:  
 
Head rice= 42g  
Total milled rice = 131g 
Sample weight = 50g  DJS 368:2023  
19  
  
B% = 42   = 0.84  
50 
Head rice yield (%) = 0.84 X 131 X 100  =55.02%  
200  
 
f) Head rice yield determination is repeated on the second 50 g sample and the average value 
recorded. If the difference between the results of the two determinations, carried out 
simultaneously, exceeds 1.0 % absolute, the test shall be repeated.  
 
 
B.7 Procedure for determinati on of  colour  
Using a representative sample:  
 
a) Pass sample through boerner divider and reduce to three  sub-samples.  
 
b) Weigh accurately the same amount for each  sub-sample.  
 
c) Standardise meter by inserting sample case with calibration plate and by pressing sens itivity button reading does not correspond to  86.2.  
 
d) Place sample holder with first sub -sample into the  machine.  
 
e) Record meter  reading.  
 
f) Discard  sample.  
 
g) Repeat steps c to e using the other two  samples.  
 
Meter sensitivity reading can vary by ± 0.4.  
 
Table 8 – Meter readings  
 
Category  Meter reading  
Parboiled light  26.0 - 31.0  
Parboiled medium  20.0 - 25.9  
Parboiled dark  16.0 - 19.9  
 
B.8 Procedure for analysis of  paddy  
a) Weigh 100 g of clean  paddy.  
 
b) Shell the entire sample in a lab  sheller.  
 
c) Weigh a 35 g sample from the shelled  paddy.  
 
d) Analyse the sample for the following  factors.  
 
1. Red kernels  DJS 368:2023  
20  
  
2. Green  kernels  
3. Damage kernels  
4. Chalky  kernels  
5. Heat damaged  kernels  
 
e) These factors are weighed and the percentage of each factor is determined using the 
formula as stated in the calculation in item  f). 
 
f) Record  results  
 
Calculation:  
 
 
Factor in sample (%) = weight  of factor  X 100  
weight of sample  
 
NOTE  Both  whole  and broken kernel are utilised  during  the separation  of the above  mentioned.  
  
 
END OF DOCUMENT   
 Standards Council  
The Standards Council is the controlling body of the Bureau of Standards and is responsible for the policy and general 
administration of the Bureau.  
The Council is appointed by the Minister in the manner provided for in  the Standards Acts . The Council appoints 
committees for specific purposes.  
 
The Standards Act, 1968 sets out the duties of the Council and the steps to be followed for the formulation of a standard. 
Preparation of standards document  
 
The following is an outline of the procedure which must be followed in the preparation of documents:  
 
1. The preparation of standards documents is undertaken upon the Standards Council’s authorization. This may  
arise out of representations from national organizations or existing  Bureau of Standards’ Committees or Bureau 
staff. If the project is approved it is referred to the appropriate sectional committee or i f none exists a new 
committee is formed, or the project is allotted to Bureau  staff.  
 
2. If necessary, when the final draft of a standard is ready, the Council authorizes an approach to the Minister in  
order to obtain the formal concurrence of any other Minister who may be responsible for any area which the standard  affects.  
 
3. With the approval of the Standard Council, the draft document is made available for general public comments. 
All interested parties, by means of notice in the Press, are invited to  comment.  In  addition  copies  are forwarded to those know n to be interested in the  subject.  
 
4. The Committee  considers  all the comments  received  and recommends  a final document  to the Standards  Council.  
 
5. The Standards Council recommends the document to the Minister for  publication.  
 
6. The Minister approves the recommendation of the Standards  Council.  
 
7. The declaration of the standard is gazetted  and copies placed for  sale. 
 
8. On the recommendation of the Standards Council the Minister may declare a standard to be  compulsory.  
 
9. Amendments to and revisions of  standards normally require the  same procedure as is applied to the preparation  
of the original  standard.  
 
 
Overseas standards documents  
The Bureau of Standards maintains a reference library which includes the standard of many overseas organizations. These 
standards can be inspected upon request.  
 
The Bureau can supply on demand copies of standards produced by some national standards bodies and is the agency for 
the state of standards produced by International Organization for Standardization (ISO) members.  
Application to use the reference library and to purchase Jamaican and other standards documents should be addressed to: 
Bureau of Standards Jamaica  
6 Winchester Road  
P.O. Box 113 
Kingston 10  