 DRAFT UGANDA 
STANDARD  
  DUS DARS 464 
First Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 464: 2022 
© UNBS 2022  
   
Milled rice — Specification  
 
 
PUBLIC REVIEW DRAFTDUS DARS  464: 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 applicatio n 
© 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 DARS 464: 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 Wor ld 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, traders,  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 464: 2022 , Milled rice — Specification , is identical with and has 
been reproduced from an African  Standard, DARS 464: 2022 , Milled 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 sho uld be replaced by "Uganda Standard ". 
PUBLIC REVIEW DRAFTAFRICAN 
STANDARD  DARS  
464  
Third  Edition 2022 
 
 Reference No. ARS 464:2022(E) 
ICS 67.060 
 
 
© ARSO 2022 
 
 
 
 
 
 
 
 
 
 
 
Milled rice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 464:2022(E) 
ii © ARSO  2022 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .........  1 
2 Normative references  ................................ ................................ ................................ .................  1 
3 Definitions  ................................ ................................ ................................ ................................ ... 2 
4 Quality requirements  ................................ ................................ ................................ ..................  6 
4.2 General requirements  ................................ ................................ ................................ .................  6 
4.3 Specific requirements  ................................ ................................ ................................ .................  6 
4.3.1  Classification  ................................ ................................ ................................ ..............................  6 
4.3.2  Grading  ................................ ................................ ................................ ................................ ....... 7 
5 Contaminants  ................................ ................................ ................................ .............................  7 
5.1 Metals  ................................ ................................ ................................ ................................ .........  7 
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! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ..........  10 
 
  DARS 464:2022 (E) 
© 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  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 Cereals, pulses and derived  
products (ARSO TC 12 ). 
 
 
 
 
 
© African Organisation for Standardisation  2021 — 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  
  
                                                 
* 2021 ARSO  — All rights of exploitation reserved worldwide for African Member  States’ NSBs. 
 DARS 464:2022(E) 
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 with out prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored 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 Organisation for Standardisation 2021 — 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 464:2022 (E) 
© ARSO  2022 — All rights reserved  v Introduction  
 
Rice is a widely consumed cereal grain  in Africa  grown, from river deltas to mountainous regions  and 
mainly uses  rainfed 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, rep resenting an 
increase of 130  % in rice consumption from 2010 . 
This standard does not apply to parboiled rice . 
This standard has been revised  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, USA, 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 authorit y 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 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; and  
h) the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements . 
 
This African Standard is a technical revision of the earlier ARS 464: 2013 (E), Rice — Specification  which 
is hereby superseded and cancelled.  
 
 DARS 464:2022 (E) 
© ARSO  2022 — All rights reserved  1  
Milled rice — Specification  
 
 
1 Scope  
 
This African Standard specifies the requirements and methods of sampling and test for milled rice of 
the varieties grown from Oryza spp . intended for human consumption . 
 
2 Normative references  
 
The following referenced documents ar e 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  
 
ARS 859, Brown 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 712 , Cereals and cereal products — Determination of moisture content — Routine reference 
method  
 
ISO 5223, Test sieves for cereals  
 
ISO 6561 -1, Fruits,  vegetables and derived products — Determination of cadmium content — Part 1: 
Method using graphite furnace atomic absorption spectrometry  
 
ISO 6561 -2, 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 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the en umeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
 
 
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  
 
ISO 6579 -1, Microbiology of the  food chain  — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Detection of Salmonella spp  
 
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  
AFRICAN STANDARD  DARS 464:2022 (E) 
2 © ARSO  2022 — All rights reserved   
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 African Standard, the following  terms and  definitions apply.  
 
3.1 
paddy  
paddy rice  
rough rice  
whole or broken kernels of  rice from (Oryza glaberrima,  Oryza sativa , Oryza longistaminata ) retaining 
its husk after threshing  
 
3.2 
husked rice  
brown rice  
cargo rice  
paddy from which the husk only has been removed  
 
NOTE  The processes of husking and handling may result in some loss of bran.  
 
3.3 
milled rice whole or broken kernels of rice ( Oryza spp) from which the germ, embryo or at least the 
outer bran layer have been removed,  
 
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  
 
3.4 
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.  
 
3.5 
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  
 DARS 464:2022 (E) 
© ARSO  2022 — All rights reserved  3 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  
 
3.6 
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.  
 
3.7 
large broken kernel  
part of kernel with a length less than three -quarters but greater than one -half of the average length  of 
the test sample kernels  
 
NOTE  See Figure 1.  
 
3.8  
broken kernels  
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. If the piece is more than three -quarters of a 
kernel, it is considered whole.  
 
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.  
 
 
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  
 
  
DARS 464:2022 (E) 
4 © ARSO  2022 — All rights reserved  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) other than rice  
 
3.13.1 
inorganic  foreign matter  
components, such as stone, sand and dust  
 
3.13.2 
organic  foreign matter  
any animal or plant matter (seed coats, straws, weeds) other than grain of maize and damaged maize 
grain . 
 
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  
 
3.15.1 
spotted kernel  
whole or broken kernel showing a well defined small circle of dark colour or more or less regular shape  
 
3.15.2 
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.  
 
3.15.3 
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  
 
3.15.4 
shrivel kernel  
kernel which has become shrunken and wrinkled from great heat or lack of moisture  
 
3.15.5 
black kernel  
kernel showing a distinctly dark colouration  
 
  DARS 464:2022 (E) 
© ARSO  2022 — All rights reserved  5 3.15.6 
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  
 
3.15.7 
smutty rough rice  
rough rice which contains more than 3.0 percent of smutty kernels  
 
3.16 
chalky kernel  
head rice or broken kernel of non -parboiled rice, except waxy rice , whose whole  surface has an opaque 
and floury appearance  
 
3.17 
red kernel  
head rice or broken kernel having a red bran covering more than one -quarter of its surface  
 
3.18 
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  
 
3.19 
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  
 
3.20 
poisonous, toxic and/or harmful seeds  
any seed which if present in quantities above permissible  limit may have damaging or dangerous effect 
on health, organoleptic properties or technological performance such as Jimson weed — dhatura ( D. 
fastuosa  Linn and D. stramonium  Linn.) corn co ckle ( Agrostemma githago  L., Machai Lallium 
remulenum  Linn.) Akra  (Vicia species), Argemone mexicana , Khesari and other seeds that are 
commonly recognized as harmful to health  
 
3.21 
green/immature kernel  
whole or broken kernel, which is undeveloped and may be green in colour  
 
3.21.1 
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  
 
3.21.2 
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  
 
3.22 
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  
 
  DARS 464:2022 (E) 
6 © ARSO  2022 — All rights reserved  4 Requirements  
 
4.1 Raw materials  
 
Milled rice shall be obtained from rough or brown rice of sound quality, free from sand, hav ing 
characteristic odour and flavour  and complying with ARS 858 or ARS 859 . 
 
4.2 General requirements  
 
Milled  rice shall meet the following general requirements/ limits : 
 
(a) clean, wholesome, uniform in size, colour and shape ; 
 
(b) safe and suitable for human consumption ;  
 
(c) free from abnormal flavour, musty, or other undesirable odour and objectionable smell ; 
 
(d) free from live pests ;  
 
(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 hu man health.  
 
4.3 Specific requirements  
 
4.3.1  Classification  
 
Rice shall be classified as long grain, medium grain or short grain. The classification shall be done in  
accordance with one of the following specifications:  
 
4.3.1.1 Option 1 : Kernel length/width ratio  
 
(i)  long  grain rice: milled rice with a length/width ratio of 3.0 or more ; 
  
(ii) medium  grain rice: milled rice with a length/width ratio of 2.0 – 2.9 
 
(iii) short  grain rice: milled rice with a length/width ratio of 1.9 or less .  
 
 
4.3.1. 2 Option 2: The kernel length  
 
(i) Long grain rice , with a kernel length of 6.6 mm or more.  
 
(ii) Medium grain rice , with a kernel length of 6.2 mm or more but less than 6.6 mm.  
 
(iii) Short grain rice has a kernel length of less than 6.2 mm.  
 
4.3.1. 3 Option 3: Combination of the kernel length and the length/width ratio  
 
4.3.1.3.1 Long grain rice has either:  
 
(i) kernel length of more than 6.0 mm and with a length/width ratio of more than 2 but less than 3, 
or;  
 
(ii) a kernel length of more than 6.0 mm and with a length/width ratio of 3 or more.  
 
4.3.1.3.2 Medium grain rice with 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.  
 DARS 464:2022 (E) 
© ARSO  2022 — All rights reserved  7 4.3.1.3.3 Short grain rice with a ker nel length of 5.2 mm or less and a length/width ratio of less  
than 2.  
 
4.3.2  Grading  
 
Milled rice  grains for human consumption shall 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  
Test Method   
Grade 1  Grade 2  Grade 3  
(1) Broken, %  5 15 25 
ISO 605  (2) Weather  damaged rice , % 1 1.5 2.0 
(3) Damaged rice , % 1.5 2 3.0 
(4) Chalky  % 2 4 10 
(5) Red or red streaked, %  2 6 12 
(6) Immature grains , % 1 1.5 2 
(7) Other contrasting varieties, %  1 2 3 
(8) Organic matter, %  0.1 0.2 0.5 
(9) Inorganic matter, %  0.1 0.1 0.1 
(10) Paddy grains, %  0.3 0.3 0.3 
(11) Live insect infestation, kg  Nil Nil Nil 
(12) Filth, m/m %  0.1 0.1 0.1 
(13) Moisture contents, m/m %  14 14 14 ISO 712  
(14) Foreign matter, % m/m  0.2 0.3 0.6 ISO 605  
(15) Total Aflatoxin 
(AFB1+AFB2+AFG1 +AFG2)), 
ppb  10 
ISO 16050  
(16) Aflatoxin B1 only, ppb  5 
(17) Fumonisin B 1 and B 2 ppm 2 AOAC 
2001.04  
 
 
4.3.3  Ungraded milled rice  
 
Ungraded milled rice shall be milled rice which does not fall within the requirements of Grades 1, 2, and 
3 of this standard but is not rejected rice grains.  
 
 
5 Contaminants  
 
5.1 Heavy metal contaminants  
 
Milled rice shall comply with those limits for heavy metals specified in CODEX STAN 193 .  
 DARS 464:2022 (E) 
8 © ARSO  2022 — All rights reserved  5.2 Pesticide residues  
 
Milled rice  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity   
 
 
6 Hygiene  
 
Milled  rice shall be produced and handled under hygienic conditions in accordance with ARS 53 . 
 
 
7 Weights and measures  
 
Milled 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’.  
 
 
8 Packaging  
 
Milled rice shall be packed in food grade packaging material, which will safeguard the hygienic, 
nutritional and organoleptic qualities of the products .  
 
 
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 “ Milled Rice ”; 
 
(ii) variety;  
 Long grain milled  rice 
 Medium grain milled  rice 
 Short grain milled r ice 
 Mixed milled  rice 
 
(iii) grade;  
 
(iv) name, address and physical location of the manufacturer / 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 and 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 milled rice  was genetically modified or not.  DARS 464:2022 (E) 
© ARSO  2022 — All rights reserved  9  
 
10 Sampling   
 
Sampling shall be done in accordance with the ISO 24333 . 
  DARS 464:2022 (E) 
10 © ARSO  2022 — All rights reserved  Bibliography  
 
 
EAS 128 :2011, Milled rice — Specification  
 
United States Standards for Milled Rice , Updated July 2005  
 
ISO 7301:20 11, Rice — Specification  
 
Malawi Standard, MBS 179:1988, Rice — Specification  
 
 
 
 
 DARS 464: 2013(E)  
© ARSO  2022 — All rights reserved    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 