| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | Angkor Rice Standard 2013 | ||||||||||||||||||||||
2 | |||||||||||||||||||||||
3 | Grades | Grain classification (100%) | Grain composition(%) | Rice and matter that may be present not exceeding (%) | Milling degree | Amylose contents | Purity | ||||||||||||||||
4 | Long grain | ||||||||||||||||||||||
5 | Class 1 | Class 2 | Class 3 | Short | Size of | Size of | Whole | Head | Brokens and small brokens C1 | Red | Yellow | Chalky | Damaged | White | Undeveloped | Paddy | |||||||
6 | (>7.0mm.) | (>6.6- | (6.2- | grain | head rice | brokens | kernels | rice | Total | Brokens | Small | and or | kernels | kernels | kernels | glutinous | Immature | (Gains per | |||||
7 | 7.0mm.) | 6.6mm.) | (<=6.2mm.) | (parts) | (parts) | (including | not reaching | brokens | undermilled | rice | kernels | 1 kg) | |||||||||||
8 | Brokens | the min. | C1 | kernels | other seeds | ||||||||||||||||||
9 | not passing | specifiad | and Foreing | ||||||||||||||||||||
10 | through | parts & not | matter, singly | ||||||||||||||||||||
11 | sieve | passing | or combined | ||||||||||||||||||||
12 | No.7 & | through | |||||||||||||||||||||
13 | C1) | sieve No.7 | |||||||||||||||||||||
14 | |||||||||||||||||||||||
15 | Neang Malis Fragrant Rice - NMR | ||||||||||||||||||||||
16 | 100% Grade A | >=70.0 | - | <=5.0 | 0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.0 | 0 | 0 | 0 | 0 | 3.0 | 0 | 1.5 | 0 | 5 | Extra well milled | 18% max | 92%min | |
17 | 100% Grade B | >=40.0 | - | <=5.0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.5 | <=0.5 | <=0.10 | 0 | 0.2 | 6.0 | 0.25 | 1.5 | 0.2 | 7 | Extra well milled | 18% max | 92%min | ||
18 | 5% | >=20.0 | - | <=10.0 | >=7.5 | >=3.5-<7.5 | >=60.0 | - | <=5.0 | <=0.5 | <=0.10 | 2.0 | 0.5 | 6.0 | 0.25 | 1.5 | 0.3 | 10 | Well milled | 18% max | 92%min | ||
19 | |||||||||||||||||||||||
20 | Cambodian Phka Malis - CPM | ||||||||||||||||||||||
21 | 100% Grade A | >=70.0 | - | <=5.0 | 0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.0 | 0 | 0 | 0 | 0 | 3.0 | 0 | 1.5 | 0 | 5 | Extra well milled | 18% max | 85% min | |
22 | 100% Grade B | >=40.0 | - | <=5.0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.5 | <=0.5 | <=0.10 | 0 | 0.2 | 6.0 | 0.25 | 1.5 | 0.2 | 7 | Extra well milled | 18% max | 85% min | ||
23 | 5% | >=20.0 | - | <=10.0 | >=7.5 | >=3.5-<7.5 | >=60.0 | - | <=5.0 | <=0.5 | <=0.10 | 2.0 | 0.5 | 6.0 | 0.25 | 1.5 | 0.3 | 10 | Well milled | 18% max | 85% min | ||
24 | |||||||||||||||||||||||
25 | Cambodian Fragrant Rice - CFR | ||||||||||||||||||||||
26 | 100% Grade A | >=70.0 | - | <=5.0 | 0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.0 | 0 | 0 | 0 | 0 | 3.0 | 0 | 1.5 | 0 | 5 | Extra well milled | 18% max | 85% min | |
27 | 100% Grade B | >=40.0 | - | <=5.0 | >=8.0 | >=5.0-<8.0 | >=60.0 | - | <=4.5 | <=0.5 | <=0.10 | 0 | 0.2 | 6.0 | 0.25 | 1.5 | 0.2 | 7 | Extra well milled | 18% max | 85% min | ||
28 | 5% | >=20.0 | - | <=10.0 | >=7.5 | >=3.5-<7.5 | >=60.0 | - | <=5.0 | <=0.5 | <=0.10 | 2.0 | 0.5 | 6.0 | 0.25 | 1.5 | 0.3 | 10 | Well milled | 18% max | 85% min | ||