 
 DEAS 128:2022  
 
ICS 67.060  
 
 
 
 
 
 
 
 
DRAFT EAST  AFRICAN  STANDARD  
 
 
Milled  rice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
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 DEAS128:  2022  
 
 
 
Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
 
In order  to achieve  this objective,  the Community  established  an East African  Standards  Committee  mandated 
to develop and issue East African Standards.  
 
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer orga nizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures  
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they  always have the latest versions of the standards 
they are implementing.  
EAS 128:2017  was prepared  by Technical  Committee  EASC/TC  014, Cereals,  Pulses  and related  products  
 
This fourth  edition  cancels  and replaces  the third edition  (EAS  128:2017 ) which  has been  technically  revised.  © EAC 2022  – All rights  reserved  
   
  
DRAFT EAST  AFRICAN  STANDARD  DEAS128:  2022  
 
 
 
Milled  rice — Specification  
 
1 Scope  
 
This East African Standard specifies requirements, sampling and test methods for milled rice of the varieties 
grown from rice grains, ( 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 (including any amendments) applies.  
 
CODEX  STAN  193, General  standard  for contaminants  and toxins  in food and feed 
 
EAS 38, Labelling  of pre-packaged  foods  — Requirements  
 
EAS 39, Hygiene  in the food and drink  manufacturing  industry  — Code  of practice  
 
EAS 764, Rough  (paddy)  rice — Specification  
 
EAS 765, Brown  rice — Specification  
 
EAS 900, Cereals  and pulses  — Sampling  
 
EAS 901, Cereals  and pulses  — Test methods  
 
 
3 Terms  and definitions  
 
For the purpose  of this standard,  the following  terms  and definitions  shall apply.  
 
3.1 
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  
 
3.2 
bran  
by-product  from milling  consisting  of the outer  (pericarp)  layers  of the kernel  with part of the germ  
 
3.3 
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 o f a kernel, it is 
considered whole.  © EAC 2022  – All rights  reserved  
  
 DEAS 128: 2022  
3.4 
chalky  kernels  
head  rice or broken  kernel,  except  wax rice, whose  whole  surface  has an opaque  and floury  appearance  
 
3.5 
damaged  rice 
pest damaged,  discoloured,  stained,  diseased  and frost damaged  
 
3.6 
foreign  matter  
all organic  and inorganic  material  
 
3.6.1  
inorganic  matter  
stones,  glass,  pieces  of soil and other  mineral  matter  
 
3.6.2  
organic  matter  
any animal or plant matter (seed coats, straws, weeds) other than rice grain, damaged rice grain, other grains, 
inorganic extraneous matter and harmful/toxic seeds  
 
3.7 
filth 
impurities  of animal  origin  
 
3.8 
head  rice 
whole  kernel or part of the kernel with a length greater than or equal to 75 % of the average length of the test 
sample kernels (see Figure 1)  
 
3.9 
immature  
unripe  and/or  undeveloped  whole  or broken  kernel  
 
3.10 
pest damaged  grains  
grains  which  show  damage  owing  to attack  by rodents,  insects,  mites  or other  pests  
 
3.11 
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  © EAC 2022  – All rights  reserved  
   
 DEAS 128: 2022  
 
 
 
 
Key 
 
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  
3.12 
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 (see Figure 1)  
 
3.13 
paddy  rice 
whole  or broken  unhulled  kernels  of rice 
 
3.14 
toxic  and/or  harmful  seeds  
seeds  which  can have  a damaging  or dangerous  effect  on health,  sensory  properties  or technological 
performance  
 
3.15 
red kernel  
head  rice or broken  kernel  having  a red bran covering  more  than 25 % of its surface  
 
3.16 
red-streaked  kernel  
head rice or broken kernel with red bran streaks of length  greater than or equal to 50 % of that whole kernel, 
but where the surface covered by these red streaks is less than 25 % of the total surface  
 
3.17 
food  grade  packaging  material  
packaging material, made of substances which are safe and suitable for their intended use a nd which will not 
impart any toxic substance or undesirable odour or flavour to the product  
   3.18 
other  contrasting  varieties  
whole  or broken  kernels  of rice with distinct  grain  characteristics  in size, shape  and aroma  from the 
designated variety  
 
 DEAS 128: 2022  
 
3.19 
brown  (husked)  rice 
rice from which  only the outermost  layer  (husk)  of a grain  has been  removed  
 
3.20 
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 drying process  
 
 
4 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:  
 
a) 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; and 
 
iii) short  grain  rice: milled  rice with a length/width  ratio of 1.9 or less; 
 
b) Option  2 (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; and 
 
iii) short  grain  rice with a kernel  length  of less than 6.2 mm; 
 
c) Option  3 (combination  of the kernel  length  and the length/width  ratio):  
 
i) long grain  rice with either:  
 
• kernel  length  of more  than 6.0 mm and with  a length/width  ratio of  more  than 2 but less  than 
3; or 
 
• kernel  length  of more  than 6.0 mm and with a length/width  ratio of 3 or more;  
 
ii) 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; and  
 
iii) short  grain  rice with a kernel  length  of 5.2 mm or less and a length/width  ratio of less than 2. 
 
 
5 Quality  requirements  
 
5.1 General  requirements  
 
5.1.1  Milled  rice shall be obtained  from rough  or brown  rice complying  with EAS 764 or EAS 765 
respectively.  
 
5.1.2  Milled  rice shall be: 
 
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;  and 
 
d) free from live pests.  
4 © EAC 2022 – All rights  reserved   
 DEAS 128: 2022  
 
5.2 Specific  requirements  
 
Milled rice grains shall comply with the maximum limits given in Table 1 when tested in accordance with the  
test methods specified therein.  
 
Table  1 — Specific  requirements  for milled  rice 
 
S/N  
Characteristic  Maximum  
limit Test method  
 
EAS 901  
Grade  
1  
Grade  
2  
Grade  
3 
i. Broken  kernels,  % m/m 5 15 25  
 
 
 
 
 
 
Clause  4 ii. Damaged  rice, % m/m 1.5 2 3.0 
iii. Chalky  and immature 
kernels, % m/m  2 4 10 
iv. Red or red-streaked  
kernels,  
% m/m 8  
 
v. Other  contrasting  varieties,  
% m/m 3 
vi. Foreign  matter,  % m/m 0.5  
vii. Inorganic  matter,  % m/m 0.1 
viii. Paddy/husked  rice, % m/m 0.3 
ix. Filth,  % m/m 0.1 
x.  
Moisture  content,  % m/m  
14 Clause  5 
Note:  In order  for rice to be considered under a specific grade, the first three parameters shall be met, and when rice does not comply with  
any of the three parameters, it shall be considered as the next relevant grade.  
 
 
 
6 Contaminants  
 
6.1 Pesticide  residues  
 
Milled rice shall comply with pesticide residue limits established by the Codex Alimentarius Commission for  
this commodity.  
 
6.2  Heavy metals  
 
6.2.1  Milled  rice shall comply  with limits  for heavy  metals  specified  in CODEX  STAN  193 established  by 
Codex Alimentarius  Commission.  
 
6.2.2  Milled rice shall comply  with limits for  mycotoxins given in Table 2 when tested in accordance with the 
test methods specified therein.  
 
 
 
 
 
 
 
 
. 
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 DEAS 128: 2022  
Table  2 — Mycotoxin  limits  for milled  rice 
 
S/N Mycotoxin  Maximum  
limit Test 
method  
EAS 901 
i. Total  aflatoxins  (AFB 1+AFB 2+AFG 1 +AFG 2)), µg/kg  10 Clause  9 or 10 
ii. Aflatoxin  B1, µg/kg  5 
 
7 Hygiene  
 
Milled  rice shall be produced,  prepared  and handled  in accordance  with EAS  39. 
 
8 Weights  and measures  
 
Milled  rice shall be packaged  in accordance  with the weights  and measures  regulations  of the destination 
country.  
 
9 Packaging  
 
9.1 Milled  rice shall be packed  in food grade  packaging  materials  which  will safeguard  the hygienic, 
nutritional, and organoleptic qualities of the products.  
 
9.2 Each  package  shall be securely  closed  and sealed.  
 
 
10 Labelling  
 
10.1 Labelling  of retail  containers  
 
In addition  to the requirements  in EAS 38, each  package  shall be legibly  and indelibly  labelled  with the 
following:  
 
a) product  name  as “Milled  rice”;  
 
b) classes:  
 
i) long grain  milled  rice; 
 
ii) medium  grain  milled  rice; and 
 
iii) short  grain  milled  rice; 
 
c) name,  address  and physical  location  of the manufacturer/packer/importer;  
 
d)  batch  number;  
 
e) net weight,  in metric unit ; 
 
f) the declaration  “Food  for human  consumption’’;  
 
g) storage  instruction  as “Store  in a cool dry place  away  from any contaminants’’;  
 
h) crop year;  
 
i) packing  date;  
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 j) instructions  on disposal  of used  package;  
 
k) country  of origin;  and 
 
l) a declaration  on whether  the milled  rice was genetically  modified  or not. 
 
m) best before date  
 
 
10.2 Labelling  of non-retail  containers  
 
Information in 9.1 shall be given either on the container or in accompanying documents, except that the name 
of the product, lot identification , and the name and address of the processor or packer as well as storage 
instructions, shall appear on the container.  
 
However, lot identification, and the name and address of the processor or packer may be replaced by an 
identification mark provided that such a mark is clearly identifiable with the accompanying documents.  
 
 
11 Sampling  
 
Sampling  shall be done  in accordance  with EAS 900. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Licensed  to TBS FOOD  AND  AGRICULTURE  SECTION   
 DEAS 128: 2022  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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