 DRAFT UGANDA 
STANDARD  
  DUS DARS  858 
First Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 858: 2022 
© UNBS 2022  
   
Rough (paddy) rice — Specification  
 
 
PUBLIC REVIEW DRAFTDUS DARS 858: 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
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PUBLIC REVIEW DRAFTDUS DARS 858: 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 mandate d 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 Trade 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, trad ers, academicians, 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 draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DARS 858: 2022 , Rough (paddy) rice — Specification , is identical with and 
has been reproduced from an African  Standard,  DARS 858: 2022 , Rough (paddy) 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 ". 
PUBLIC REVIEW DRAFTAFRICAN 
STANDARD  DARS  
858  
Second  Edition 20 22 
 
 Reference No. DARS 858:2022(E) 
ICS 67.060  
 
 
© ARSO 202 2 
 
 
 
 
 
 
 
 
 
 
 
Rough (paddy) rice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 858:202 2 (E) 
ii © ARSO 202 2 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .........  1 
2 Normative references  ................................ ................................ ................................ .................  1 
3 Definitions  ................................ ................................ ................................ ................................ ... 2 
4 Quality requirements  ................................ ................................ ................................ ..................  4 
4.1 Minimum requirements  ................................ ................................ ................................ ...............  4 
4.2 Specific requirements  ................................ ................................ ................................ .................  5 
4.2.1  Grading  ................................ ................................ ................................ ................................ ....... 5 
5 Contaminants  ................................ ................................ ................................ .............................  6 
5.1 Heavy metals  ................................ ................................ ................................ ..............................  6 
5.2 Pesticide residues  ................................ ................................ ................................ ......................  6 
6 Hygiene  ................................ ................................ ................................ ................................ ...... 6 
7 Packaging  ................................ ................................ ................................ ................................ ... 6 
8 Labelling  ................................ ................................ ................................ ................................ ..... 6 
9 Sampling methods  ................................ ................................ ................................ ......................  7 
Bibliography  ................................ ................................ ................................ ................................ ............  8 
 
  DARS 858:202 2 (E) 
© ARSO 202 2 — 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  Standards 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 co mmittees 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.  
 
Attenti on is drawn 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 Agriculture and Food 
Products  ARSO TC 12  
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
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P. O. Box 57 363 — 00200 City Square  
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Web: www.arso -oran.org  
  
                                                 
* 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs. 
 DARS 858:202 2 (E) 
iv © ARSO 202 2 — All rights reserved   
Copyright notice  
 
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by participants in the ARSO standards development process is permitted without prior permission 
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transmitted in any form for any other purpose without prior written permission from ARSO.  
 
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© African Orga nisation for Standardisation 202 2 — All rights reserved  
 
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P.O. Box  57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-311641, +254 -20-311608  
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  DARS 858:202 2 (E) 
© ARSO 202 2 — All rights reserved  v Introduction  
 
Rice is a widely consumed cereal grain  in Africa . Rice 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 ton nes 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 establishi ng a common trading language for buyers and sellers;  
c) the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards;  
d) the needs of the producers in gaining knowledge of market standards, conformity assessment, 
commercial cultiva rs 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 cros s-border and international trade without carrying plant disease vectors;  
g) the need to promote good agricultural practices that will enhance wider market access, 
involvement of small -scale traders and hence making farming a viable means of wealth 
creation; a nd 
h) the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements . 
 
 
 
 
 DARS 858:202 2 (E) 
© ARSO 20 22 — All rights reserved  1  
Rough (paddy) rice — Specification  
 
 
1 Scope  
 
This African Standard specifies the requirements and methods of sampling and test for rough (paddy) 
rice of the varieties grown from Oryza spp intended for human consumption.  
 
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 (in cluding any amendments) applies.  
 
ARS 53, General principles of food hygiene — Code of practice  
 
ARS 56, Prepackaged foods — Labelling  
 
AOAC Official Method 2001.04, Determination of Fumonisins B 1 and B 2 in corn and corn flakes — Liquid 
chromatography with immunoaffinity column cleanup  
 
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 fee ding stuffs — Determination of crude ash  
 
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 6579, Microbiology of fo od and animal feeding stuffs — Horizontal method for the detection of  
Salmonella spp. 
 
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: Rapid methods  
 
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and 
G2 in cereals, nuts and derived products — High performance liquid chromatographic method  
AFRICAN STANDARD  DARS 858:202 2 (E) 
2 © ARSO 202 2 — All rights reserved   
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method  
 
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 
 
ISO 21527 -2, Microbiology of food and animal feeding stuffs — 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  
 
 
3 Terms and Definitions  
 
For the purpose of this standard the following definition s apply . 
 
3.1 
paddy / rough rice  
whole or broken kernels of rice  (Oryza glaberrima,  Oryza sativa , Oryza longistaminata ) retaining its 
husk after threshing  
 
3.2 
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.  
 
3.3 
head rice  
whole paddy  or part of paddy  with a length greater than or equal to three -quarters of the average  length  
of the test sample paddy  
 
3.4 
average length , L 
arithmetic mean of the length of the test sample paddy  that are not immature or malformed and without 
any broken parts  
 
3.5 
extraneous matter  
inorganic and organic components other than  whole or broken kernels of rice 
 
3.6 
foreign matter  
all organic and inorganic material (such as plant parts, sand, soil, glass) other than paddy/rough rice  
 
3.6.1 
inorganic  foreign matter  
components, such as stone, sand and dust  
 
3.6.2 
organic  foreign matter  
components such as  filth, rodents and their derivatives and  non rice plant matter  
 
3.7 
filth 
impurities of animal origin  including dead insects  
 DARS 858:202 2 (E) 
© ARSO 20 22 — All rights reserved  3 3.8 
heat-damaged paddy  
head rice or broken paddy  that has changed its normal colour as a result of heating  
 
NOTE  This category includes paddy  that is yellow to dark yellow in the case of non -parboiled rice and orange to dark orange 
in the case of parboiled rice  
 
3.9 
damaged kernel  
head rice or broken kernel showing evident deterioration due to moisture, pests, disease,heat or other 
causes  
 
3.9.1 
discoloured grains  
Paddy/rough rice discoloured by heat, fermentation, moulds, weather damage or disease but does not 
include black point which is brown, dark brown or almost black discoloration at the embryo end of the 
grain  
 
3.9.1.1 
spotted kernel  
whole or broken kernel showing a well defined small circle of dark colour or more or less regular shape  
 
3.9.1.2 
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   
 
3.9.1.3 
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  
 
3.9.2 
immature kernel  
whole or broken kernel which is undeveloped  
 
3.9.3 
shrivelled kernel a kernel which has become shrunken and wrinkled from great heat or lack of moisture  
 
3.9.4 
black kernel  
a kernel showing a distinctly dark colouration  
 
3.9.5 
over-dried damaged  
refers to 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  
 
3.9.6 
paddy rough  rice 
rough rice which contains more than 3.0 percent of smutty kernels  
 
3.10 
immature kernel / malformed kernel  
head rice or broken kernel which is unripe or badly developed  
  DARS 858:202 2 (E) 
4 © ARSO 202 2 — All rights reserved  3.11 
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  
 
3.12 
parboiled rough  rice 
rough rice in which the starch has been  gelatinized by soaking, steaming, and drying   
 
3.13 
poisonous, toxic and/or harmful seeds  
seed s 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 Lallium remulenum  Linn.) Akra (Vicia species), Argemone 
mexicana , Khesari and other seeds that are commonly recognized as harmful to health  
 
3.14 
green/immature kernel  
whole or broken kernel, which is undeveloped and may be green in colour  
 
3.15 
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  
 
3.16 
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  
 
3.17 
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which 
will not impart any toxic substance or undesirable odour or flavour to the product  
 
 
4 Requirements  
 
4.1 General  requirements  
              
4.1.1 Paddy/ Rough rice shall meet the following minimum  requirements/limits as determined using 
the relevant standards listed  in Clause 2. Rough rice  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, musty, sour or other undesirable odour,  obnoxious smell  and 
discolouration;   
 
(e) free from micro -organisms and substances originating from micro -organisms, fungi or other 
poisonous or deleterious substances in amounts that may constitute a hazard to human health.  
 
(f) free of living inse cts. 
 
4.1.2 Rough rice  shall be in form of well -filled grain s of uniform colour representative of the declared 
variety.  
 DARS 858:202 2 (E) 
© ARSO 20 22 — All rights reserved  5 4.2 Specific requirements  
 
4.2.1  Long Grain Rough Rice  
 
Long grain rough rice shall consist of rough rice which contains more than 25.0 % of whole  
kernels of rough rice and in Grades 1 through 4 not more than 10.0 % of wh ole or broken kernels of 
medium or short grain rice.  
 
4.2.2  Medium Grain Rough Rice  
 
Medium grain rough rice shall consist of rough rice which contains more than 25.0 % of whole  
kernels of rough rice and in Grades 1 through 4 not more than 10.0 % of whole or broken kernels of 
long grain rice or whole kernels of short grain rice.  
 
4.2.3  Short Grain Rough Rice  
 
Short grain rough rice shall consist of rough rice which contains more than 25.0 % of whole  
kernels of rough rice and in Grades 1 through 4 not more than 10.0 % of whole or broken kernels of 
long grain rice or whole kernels of medium grain rice.  
 
4.2.4  Mixed Rough Rice  
 
Mixed rough rice shall consist of rough rice which contains more than 25.0 % of whole kernels  
of rough rice and more than 10.0 % of "other types".  
 
4.3. Grading  
 
Paddy/ Rough rice  may be graded  into three  grades on the basis of the tolerable limits established in 
Table 1 which shall be additional to the general requirements set out in this standard.  
 
Table 1 — Specific  requirements  
 
S/No.  Characteristics  Maximum limits  Method of 
test Grade 1  Grade 2  Grade 3  
(1) 
Foreign matter, % m/m  Organic  1.0 1.5 2.0 ISO 605  
Inorganic  0.25 0.25 0.5 
(2)  Pest damaged grains, % m/m, max  0.5 0.75 1.0 
(3)  Discoloured grains, % m/m, max  0.1 0.5 1.0 
 
(4)  Moisture, % m/m, max  14.0 14.0 14.0 ISO 711;  
ISO 712  
(5)  Immature/ shrivel led grains, % m/m  1.0 3.0 5.0 ISO 605  
(6)  Total aflatoxin (AFB 1+AFB 2+AFG 1 +AFG 2)), 
ppb, max  10  
ISO 16050  
(7)  Aflatoxin B 1 only, ppb, max  5 
(8)  Fumonisin, ppm, max  2 AOAC 
2001.04  
NOTE  Broken % in brown and milled rice to be used to evaluate the paddy grades.  
 
  DARS 858:202 2 (E) 
6 © ARSO 202 2 — All rights reserved   
5 Contaminants  
 
5.1 Heavy  metals  
 
Paddy /rough  rice shall comply with those maximum limits for metal contaminants specified in CODEX 
STAN 193  established by the Codex AlimentariusCommission . 
 
5.2 Pesticide residues  
 
Rough rice  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity . 
 
 
6 Hygiene  
 
Paddy/rough rice shall be produced and handled under hygienic conditions in accordance with ARS 
53. 
 
 
7 Packaging  
 
7.1 Paddy/rough rice shall be packed in food grade packaging material, which will safeguard the 
hygienic, nutritional and organoleptic qualities of the products.  
 
7.2 Rough rice  shall be packed in containers which will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products.  
 
7.3 Each package shall be securely closed and sealed.  
 
7.4 Each package shall contain rough rice of the same type and of the same grade designation.  
 
7.5 If rough rice is  presented in bags, the bags shall also be free of pests and contaminants.  
 
 
8 Weights and measurements  
 
Rough/paddy  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  
 
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 “ Rough/Paddy Rice ”; 
 
(ii) variety ; 
 
(iii) grade;  
 
(iv) name, address and physical location of the producer / packer/importer;  
 
(v) lot/batch/code number;  
 DARS 858:202 2 (E) 
© ARSO 20 22 — All rights reserved  7 (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 rough rice  was genetically modified or not.  
 
 
10 Sampling  methods  
 
Sampling shall be done in accordance with the ISO 24333 . 
 
 
  DARS 858:202 2 (E) 
8 © ARSO 202 2 — All rights reserved  Bibliography  
 
 
EAS 764 :2011, Rough (paddy) rice — Specification  
 
United States Standards for Rough  Rice, Updated July 2005  
 
ISO 7301:20 11, Rice — Specification  
 
CODEX STAN 198 :1995, Standard for Rice  
 
 DARS 858:20 22(E) 
© ARSO 2 022 — All rights reserved    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 