PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS ARS  859 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS ARS 859: 2022  
© UNBS 2022  
   
Brown rice — Specification  
 
 PUBLIC REVIEW DRAFTDUS ARS 859: 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS ARS 859: 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amen ded. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World T rade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, aca demicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the dra ft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS ARS 859: 2022 , Brown rice — Specification , is identical with and has been 
reproduced from an African  Standard, ARS 859: 2022 , Brown rice — Specification , and adopted  as a Uganda 
Standard . 
The committee responsible for this document is Technical Committee UNBS/ TC 203, Cereals, pulses and 
related products and processes . 
Wherever the words, “ African  Standard " appear, they should be replaced by "Uganda Standard ". AFRICAN 
STANDARD  DARS  
859  
Second  Edition 2022 
 
 Reference No. DARS 859:2022(E) 
ICS 67.060  
 
 
© ARSO 2022 
 
 
 
 
 
 
 
 
 
 
 
Brown rice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 859:2022 
ii © ARSO 2022 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .........  1 
2 Normative references  ................................ ................................ ................................ .................  1 
3 Definitions  ................................ ................................ ................................ ................................ ... 2 
4 Quality requirements  ................................ ................................ ................................ ..................  6 
4.1 Classification  ................................ ................................ ................................ ..............................  6 
4.2 Raw material  ................................ ................................ ................................ ..............................  7 
4.3 General requirements  ................................ ................................ ................................ .................  7 
4.4 Specific requirements  ................................ ................................ ................................ .................  7 
4.4.1  Grading  ................................ ................................ ................................ ................................ ....... 7 
5 Contaminants  ................................ ................................ ................................ .............................  8 
5.1 Metals  ................................ ................................ ................................ ................................ .........  8 
5.2 Pesticide residues  ................................ ................................ ................................ ......................  8 
6 Hygiene  ................................ ................................ ................................ ................................ ...... 8 
7 Packaging  ................................ ................................ ................................ ................................ ... 8 
8 Labelling  ................................ ................................ ................................ ................................ ..... 8 
9 Sampling methods  ................................ ................................ ................................ ......................  9 
Annex A (normative)  Methods of analysis for rice specifications ...........  Error! Bookmark not defined.  
Annex B (normative)  Determination of waxy rice in parboiled rice  ........  Error! Bookma rk not defined.  
Bibliography  ................................ ................................ ................................ ................................ ..........  10 
 
  DARS 859:2022 
© ARSO 2022 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS) is an African intergovernmental organization made 
up of the United Nations Economic Commission for Africa (UNECA) and the Organization of African 
Unity (AU). One of the fundamental mandates of ARSO is to develop and harmoniz e African Standards 
(ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and 
service competitiveness globally and uplift the welfare of African communities.  The work of preparing 
African  Standa rds is normally carried out through ARSO  technical committees. Each Member State  
interested in a subject for which a technical committee has been established has the right to be 
represented on that committee. International organizations, Regional Economic Communities (RECs), 
governmental and non -governmental  organizations , in liaison with ARSO , also take part in the work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committee s is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is d rawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by the ARSO Technical Committee on  Cereals, pulses and derived  
products (ARSO/TC 12). 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs. 
 DARS 859:2022 
iv © ARSO 2022 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, sto red or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of  the requester:  
 
 
© African Orga nisation for Standardisation 202 2 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-311641, +254 -20-311608  
Fax: +254 -20-218792  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 859:2022 
© ARSO 2022 — All rights reserved  v Introduction  
 
Rice is a widely consumed cereal grain  in Africa . It is grown from river deltas to mountainous regions  
and mainly uses  rain fed systems. Predicted demands for rice remain strong. In Africa, where rice is 
the most rapidly growing food source, about 30 million tons more rice will be needed by 2035, 
representing an increase of 130  % in rice consumption from 2010 . 
 
This standard has been developed  to take into account:  
a) the needs of the market for the product;  
b) the need to facilitate fair domestic, regional and international trade and prevent technical 
barriers to trade by establishing a common trading language for buyers and sellers;  
c) the structure of the CODEX, UNECE, US A, ISO and other internationally significant standards;  
d) the needs of the producers in gaining knowledge of market standards, conformity assessment, 
commercial cultivars and crop production process;  
e) the need to transport the product in a manner that ensures  keeping of quality until it reaches 
the consumer;  
f) the need for the plant protection authority to certify, through a simplified form, that the product 
is fit for cross -border and international trade without carrying plant disease vectors;  
g) the need to promo te good agricultural practices that will enhance wider market access, 
involvement of small -scale traders and hence making farming a viable means of wealth 
creation; and  
h) the need to ensure a reliable production base of consistent and safe crops that meet cu stomer 
requirements . 
 
Brown rice has a higher nutritional value when compared to the milled and polished rice (white rice).  
With the bran intact, it retains more fibre, folate , iron, riboflavin, potassium, phosphorus, zinc, and trace 
minerals such as copper and manganese, than other types of rice. Moreover, brown rice is the only 
form of the grain that contains vitamin E.  
 
 
 DARS 859:20 22 
© ARSO 2022 — All rights reserved  1  
Brown rice (husked rice) — Specification   
 
 
1 Scope  
 
This African Standar d specifies the requirements and  methods of sampling and test for brown rice of 
the varieties grown from Oryza spp ., intended for human consumption or for further processing . This 
standard does not apply to parboiled rice  
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
ARS 53, General principles of food hygiene — Code of practice  
 
ARS 56, Prepackaged foods — Labelling  
 
ARS 858, Rough (paddy) rice — Specification  
 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety 
— Test methods  
 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method)  
 
ISO 712 , Cereals and cereal products — Determination of moisture content — Routine reference 
method  
 
ISO 5984, Animal feeding stuffs — Determination of crude ash  
 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of  
Salmonella spp. 
 
ISO 6561 -1, Fruits, vegetables and derived products — Determination of cadmium  content — Part 1: 
Method using graphite furnace atomic absorption spectrometry  
 
ISO 6561 -1, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: 
Method using flame atomic absorption spectrometry  
 
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless 
atomic absorption spectrometric method  
 
ISO 6639 -1, Cereals and pulses — Determination of hidden insect infestation — Part 1: General 
principles  
 
ISO 6639 -2, Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling  
 
ISO 6639 -3, Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference 
method  
 
ISO 6639 -4, Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapi d methods  
 
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
 
ISO 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique 
using rabbit plasma fibrinogen agar medium  
 
AFRICAN STANDARD  DARS 859:2022  
2 © ARSO 2022 — All rights reserved  ISO 6888 -3, Microbiology of  food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection 
and MPN technique for low numbers  
 
ISO 7251,  Microbiology of food and animal feeding s tuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and 
G2 in cer eals, nuts and derived products  — High performance liquid chromatographic method  
 
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method  
 
ISO 21527 -2, Microbiology of food and animal feeding st uffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or 
equal to 0.95  
 
ISO 24333, Cereals and cereal products — Sampling  
 
ISO 27085, Animal feeding stuffs — Determination of calcium, sodium, phosphorus, magnesium, 
potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP -
AES 
 
AOAC Official Method 2001.04, Determination of Fumonisins B 1 and B 2 in corn and corn flakes — Liquid 
chromatography with immunoaffinity column cleanup  
 
 
3 Terms and definitions  
 
For the purpose of this standard the following definition s apply . 
 
3.1 
paddy /paddy rice /rough rice  
whole or broken kernels of paddy rice from (Oryza glaberrima,  Oryza sativa , Oryza longistaminata ) 
retaining its husk after threshing  
 
3.2 
husked rice /brown rice /cargo rice  
paddy from which only the husk has been removed  
 
NOTE  The processes of husking and handling may result in some loss of bran.  
 
3.3 
milled rice /white rice  
husked rice from which almost all of the bran and embryo  (germ)  have been removed by milling  
 
3.3.1  
undermilled rice  
milled rice obtained by milling husked rice, but not to the degree necessary to meet the requirements 
of well-milled rice  
 
3.3.2  
well-milled rice  
milled rice obtained by milling husked rice in such a way that most of the bran and part of the embryo 
have  been removed  
 
3.3.3  
extra -well-milled rice  
milled rice obtained by milling husked rice in such a way that almost all of the bran and the embryo have 
been  removed  DARS 859:20 22 
© ARSO 2022 — All rights reserved  3 3.4 
parboiled rice  
husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected 
to a heat treatment so that the starch is fully gelatinized, followed by a dry ing process  
 
3.5 
waxy rice  
glutinous rice  
varieties of rice whose kernels have a white and opaque appearance  
 
NOTE  The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after 
cooking.  
 
3.6 
whole kernel  
husked or milled kernel without any broken part, or part of kernel with a length greater than or equal to  
nine-tenths of the average length  of the test sample kernels  
 
NOTE  See Figure 1.  
 
 
 
a Not passing through a round perforation of 1.4 mm in diameter  
 
L is the average length  
 
Figure 1 — Size of kernels, broken kernels and chips  
 
3.7 
head rice  
whole kernel  or part of kernel with a length greater than or equal to three -quarters of the average length  
of the test sample kernels  
 
NOTE  See Figure 1.  
 
3.8 
broken kernel s 
pieces of rice that are less than three -quarters of a whole kernel and includes grains of rice in which 
part of the endosperm is exposed or rice without a germ.  
 
NOTE  1 to entry: If the piece is more than three -quarters of a kernel, it is considered whole   
 
NOTE 2 to entry: See Figure 1.  
 
3.9 
medium broken kernel  
part of kernel with a length less than or equal to one -half but greater than one -quarter of the average 
length  of the test sample kernels  
 
NOTE  See Figure 1.  
  
DARS 859:2022  
4 © ARSO 2022 — All rights reserved  3.10 
small broken kernel  
part of kernel with a length less than or equal to one -quarter of the average length  of the test sample 
kernels but which does not pass through test sieve with round apertures having diameter 1.4 mm  
 
NOTE  See Figure 1.  
 
3.11 
chip 
part of kernel which passes through a test sieve complying with ISO 5223, and with round apertures 
having diameter 1.4 mm  
 
3.12 
average length , L 
arithmetic mean of the length of the test sample kernels that are not immature or malformed and without 
any broken parts  
 
 
3.13 
foreign matter  
all organic and inorganic material (such as  plant parts,  sand, soil, glass , filth) other than brown rice. 
 
3.13.1 
inorganic  foreign matter  
components, such as stone, sand and dust  
 
3.13.2 
organic foreign matter  
components such as  filth , dead insects, rodents and their derivatives  and  non rice plant matter  
 
3.13.3 
filth 
impurities of animal origin  
 
 
3.14 
heat-damaged kernel  
head rice or broken kernel that has changed its normal colour as a result of microbiological heating  
 
NOTE  This category includes kernel that is yellow to dark yellow in the case of non -parboiled rice and orange to dark orange 
in the case of parboiled rice, due to a microbiological alteration.  
 
3.15 
damaged kernel  
head rice or broken kernel showing evident deterioration due to moisture, pests, disease or other 
causes, but excluding heat-damaged kernels  
 
3.16  
spotted kernel  
whole or broken kernel showing a well defined small circle of dark colour or more or less regular shape  
 
3.17 
stained kernel  
whole or broken kernel which has undergone on a small area of its surface an obvious change in its 
natural colour. The stains maybe of different colours e.g., blackish, reddish and brown. Deep black 
striations are also considered stains.  
 
3.18 
specks  
head rice or broken kernel of parboiled rice of which more than one -quarter of the surface is dark brown 
or black in colour due to the parboiling process  
  DARS 859:20 22 
© ARSO 2022 — All rights reserved  5 3.19 
immature kernel  
whole or broken kernel which is undeveloped  
3.20 
shrivel led kernel  
kernel which has become shrunken and wrinkled from great heat or lack of moisture  
 
3.21 
black kernel  
kernel showing a distinctly dark colouration  
 
3.22 
over-dried damaged  
defective grains caused by overheating during artificial drying. It can be detected where  grain is hot, 
exhibits an unusual odour, exhibits significant sprouting (greater than 10%) or other  evidence of weather 
damage  
 
3.23 
smutty rough rice  
rough rice which contains more than 3.0 percent of smutty kernels  
 
3.24 
immature kernel /malformed kernel  
head rice  or broken kernel which is unripe or badly developed  
 
3.25 
chalky kernel  
head rice or broken kernel of non -parboiled rice, except waxy rice , whose whole surface has an opaque 
and floury appearance  
 
3.26 
red kernel  
head rice or broken kernel having a red bran covering more than one -quarter of its surface  
 
3.27 
red-streaked kernel  
head rice or broken kernel with red bran streaks of length greater than or equal to one -half of the 
average length , but where the surface covered by these red streaks is less than  one-quarter of the total 
surface  
 
3.28 
milling yield  
 estimate of the quantity of whole kernels and total milled rice (whole and broken kernels combined) that 
are produced in the milling of rough rice to a well -milled degree  
 
3.29 
poisonous, toxic and/or harmful seeds  
seed which if present may have damaging or dangerous effect on health, organoleptic properties or 
technological performance such as Jimson weed — Datura ( D. fastuosa  Linn and D. stramonium  Linn.), 
corn cokle ( Agrostemma githago  L., Machai Lal lium remulenum  Linn.) Akra (Vicia species), Argemone 
mexicana , Khesari and other seeds that are commonly recognized as harmful to health shall be absent  
 
3.30 
immature kernel  
whole or broken kernel, which is undeveloped and may be green in colour  
 
3.30.1 
yellow kernel  
whole kernel, which has undergone, totally or partially, through heating or other causes, a change in its 
natural colour and has taken a lemon or orange -yellow tone  DARS 859:2022  
6 © ARSO 2022 — All rights reserved  3.30.2 
amber kernel  
whole kernel, which has undergone thorough heating or other causes, a slight uniform change in colour 
over the whole surface; this change alters the colour of the kernel to a slight amber -yellow  
 
 
4 Requirements  
 
4.1 Classification  
 
If rice is classified as long grain, medium grain or short grain, the classification should be in 
accordance with one of the following specifications. Traders should indicate which classification 
option is chosen.  
OPTION 1: kernel length/width ratio  
4.1.1 Long grain rice  
a) Husked rice or parboiled husked rice with a length/width ratio of 3.1 or more.  
b) Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more.  
 
4.1.2 Medium grain rice  
a) Husked rice or parboiled husked rice with a length/ width ratio of 2.1 –3.0.  
b) Milled rice or parboiled milled rice with a length/width ratio of 2.0 –2.9.  
 
4.1.3 Short grain rice  
a) Husked rice or parboiled rice with a length/width ratio of 2.0 or less.  
b) Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less.  
 
OPTION 2: The kernel length  
4.1.4 Long grain rice  
Long grain rice has a kernel length of 6.6 mm or more.  
 
4.1.5 Medium grain rice  
Medium grain rice has a kernel length of 6.2 mm or more but less than 6.6 mm.  
 
4.1.6 Short grain rice  
Short grain rice has a kernel length of less than 6.2 mm.  
 
OPTION 3: A combination of the kernel length and the length/width ratio  
4.1.7 Long grain rice  
Long grain rice has either:  
a) a kernel length of more than 6.0 mm and with a length/width ratio of more than 2 but less than 
3, or;  
b) a kernel length of more than 6.0 mm and with a length/width ratio of 3 or more.  
 
4.1.8 Medium grain rice  
Medium grain rice has a kernel length of more than 5.2 mm but not more than 6.0 mm and a 
length/width ratio of less than 3.  
4.1.9 Short grain rice  
Short grain rice has a kernel length of 5.2 mm or less and a length/width ratio of less than 2.  
 DARS 859:20 22 
© ARSO 2022 — All rights reserved  7 4.2 Raw material  
 
The rough rice from which the brown rice is obtained shall be of sound quality, free from sand, have 
characteristic odour and flavour complying with ARS 858 . 
 
4.3 General requirements  
 
Brown rice shall meet the following general requirements/limits as determined using the relevant 
standards listed in Clause 2  shall be;  
 
a) the dried mature grains of edible Oryza spp ; 
 
b) clean, wholesome, uniform in size, colour and shape;  
c) safe and suitable for human consumption;  
 
d) free from abnormal flavours, must y, sour or other undesirable  odour,  obnoxious smell  and 
discolouration;   
 
4.4 Specific requirements  
 
4.4.1 Grading  
 
Brown rice shall comply with maximum limits given in Table 1 when tested in accordance with the test 
methods specified therein.  
 
Table 1 — Specific requirements  
 
S/N 
Characteristics  Permissible limits  Test 
method  Grade 1  Grade 2  Grade 3  
(1) Head rice, % m/m, min.  84.0 79.0 75.0 ISO 605  
(2) Broken, %, m/m max   2.0 6.0 8.0 
 
ISO 605  
 
 (3) Heat damaged rice, m/m %, max  1.5 1.5 2.0 
(4) Damaged rice, %, m/m max  1.0 2.5 4.0 
(8) Chalky kernels, % m/m max.  2.0 4.0 6.0 
(9) Red or red streaked, %, m/m max.  2.5 4.0  10 
(10) Green/immature grains, %,  m/m max  2.0 6.0 8.0 
(11) Other contrasting varieties, % m/m max  1.0 2.0 5.0 
(12) Foreign  matter, %, m/m max  0.2 0.6 0.6 
 Organic matter, %, m/m max  0.1 0.5 0.5 
(13) Inorganic matter, %, m/m max  0.1  0.1 0.1 
(14) Live weevils , number /kg,  Nil Nil Nil 
(15) Filth, %, m/m max  0.1 0.1 0.1 
(16) Paddy grains, %, m/m max.  1.0 2.0 2.5 
(17) Moisture content, %, m/m max  14.0 14.0 14.0 ISO 712  
(18) Total aflatoxin (AFB1+AFB2+AFG1 +AFG2)), 
ppb, max  10 
ISO 16050  
(19) Aflatoxin B1 only, ppb, max  5  
(20) Fumonisin, ppm, max  2 AOAC 
2001.04  
  DARS 859:2022  
8 © ARSO 2022 — All rights reserved  5 Contaminants  
 
5.1 Heavy m etals  
 
Brown rice shall comply with those maximum limits for metal contaminants specified in CODEX STAN 
193. 
 
5.2 Pesticide residues  
 
Brown rice  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity   
 
 
6 Hygiene  
 
Brown rice shall be produced and handled under hygienic conditions in accordance with ARS 53 and 
shall comply with the microbial limits given in Table 2 when tested in accordance with the test methods 
prescribed therein.  
 
Table 2 — Microbiological limits  
 
S/No.  Type of micro -organism  Limits  Test method  
(1) Yeasts and moulds, per g  max.  102 ISO 21527 -2 
(2) S. aureus  per 25 g  max 103 ISO 6888  
(3) E. coli, per g  Absent ISO 7251  
(4) Salmonella, per 25 g  Absent  ISO 6579  
 
 
7 Packaging  
 
Brown rice shall be packed in food grade packaging material, which will safeguard the hygienic, 
nutritional and organoleptic qualities of the products. Each package shall be securely closed and 
sealed.  
 
 
8 Weights and measures  
 
Brown rice  shall be packaged in accordance with the weights and measures regulations of the 
destination country.  
 
NOTE Maximum package weight of 50 kg where human loading and offloading is involved’  
 
 
9 Labelling  
 
9.1 The following specific labelling requirements shall apply and shall be legibly and indelibly 
marked in accordance with the requirements of ARS 56:  
 
(i) product name as “ Brown Rice ”; 
 
(ii) variety;  
 Long grain brown  rice 
 Medium grain brown  rice DARS 859:20 22 
© ARSO 2022 — All rights reserved  9  Short grain brown  rice 
 Mixed brown  rice 
 
(iii) grade;  
 
(iv) name, address and physical location of the producer / packer/importer;  
 
(v) lot/batch/code number;  
 
(vi) net weight, in kg; 
 
(vii) the declaration “Food for Human Consumption’’  
 
(viii) storage instruction as “Store in a cool dry place away from any contaminants’’;  
 
(ix) crop year;  
 
(x) packing date;  
 
(xi) instructions on disposal of used package;  
 
(xii) country of origin;  
 
(xiii) a declaration on whether the brown rice  was genetically modified or not.  
 
 
10 Sampling   
 
Sampling shall be done in accordance with the ISO 24333 . 
 
 
  DARS 859:2022  
10 © ARSO 2022 — All rights reserved  Bibliography  
 
 
United States Standards for Brown  Rice for Processing , Updated July 2005  
 
ISO 7301:20 11, Rice — Specification  
 
CODEX STAN 198 -1995, Standard for Rice  
 
ISO 5223, Test sieves for cereals  
 
ISO/TS 8000 -1:2011, Data quality — Part 1: Overview  
 
 
 DARS 859:20 22 
© ARSO 2022 — All rights reserved    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 