Jawad Rice Presentation ENGLISH

8/3/2019 Jawad Rice Presentation ENGLISH

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Pakistani Rice

Jawad rice operates with a rice mill and a trading office, and is specialized in the trading, export and processing of alltypes of Pakistani rice (such as Super Basmati, Basmati 385,PK 386, Basmati D 98, IRRI 9, IRRI 6 etc ).. Jawad riceis one of the leading exporter and processor in Pakistan. We have an emerging worldwide presence. Jawad rice ispresent in many countries, with major agencies in Karachi, Lahore, Paris, Dakar. We are mainly dealing with Europe,Africa, Middle East and Asia. Our group is member of the KCCI (Karachi chamber of commerce & industry) and theREAP (Rice Export Association of Pakistan).

We are actively involved in the global worldwide rice trade, merchandising paddy, brown and milled rice. We are oneof the largest chartering entities in Pakistan in support of its worldwide rice trading activities. The company providescompetitive and flexible solutions to the import, export and shipping requirements of its cl ients on a worldwide basis.We offer you very competitive CIF and C&F quotation to any port with the highest rice quality and logistical service.

All parties in the supply chain are coordinated to ensure that both products and documents flow smoothly from originto destination.

Jawad rice has merchandised and traded bulk rice in international markets since 1970. Today its merchandising andtrading activities are conducted throughout the world under the Jawad rice name. Aggregate average annual grosssales in recent years have exceeded $200 million.

Performance over the years

Our consistent performance over the years is due to our philosophy to keep the customers interest paramount in allcircumstances and to build on relationship rather than any specific transaction. This has been possible by ourprinciples of providing the right quality, at the right price, with the right quantity, from the right source at the right time.

Over the years substantial know how has been developed in procurement, processing and quality controls, with thecapital invested in warehousing, infrastructure and logistics to prepare the company to cater to the changing needs ofcustomers, and to maintain its lead position in the market.

For its efforts our group has been recognized with several excellence awards given by the Federation of PakistanChamber of commerce & industry and the Government of Pakistan.

Origin & cultivation

Jawad Rice originates paddy, brown and milled rice for export. Pakistan is one of the largest rice producing countries,having annual production of more than 5 million tons In Pakistan; rice is grown under diverse climatic and edaphicconditions. Basmati predominates in traditional rice tracts of Punjab.

In Swat at high altitude mountain valleys, temperate Japonica rices are grown. In the South of NWFP, Sindh andBalochistan IRRI type long grain heat tolerant tropical rices are grown.

L e a d i n g R i c e e x p o r t e r


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The growth duration of the rice plant is three to six months, depending on the plants variety and growth environment

ProcessingDuring the process of milling, the hull and various bran layers of kernel are removed, and the rice is polished to givethe seed a white, glossy coating. Paddy fields are drained at harvest and the rice is then treated like any other small

grain. It can be harvested manually or mechanically with a combine harvester. Extremely delicate raw materials areprocessed in the rice-processing mill, therefore the processes used are technologically very advanced, and theirpersonnel highly specialised. These are indispensable conditions to ensure that the quality of the rice that come fromJawad rice is of the highest level.

At Jawad rice We believe it is our responsibility to ensure everyone who uses our products and services an extremelyhigh quality standard of production, and to make an ongoing effort to guarantee reasonable prices, as well as to carryout our Clients' orders accurately and without delays.

Today our f irm has ultra modern fully automatic computerized plants to provide customer with the best quality riceHigh-tech machinery dries the paddy for processing. Automatic computerized machines remove the rice husk, polish,destine and sort the best grains of Basmati Rice. Finally fully automatic machines are deployed for packaging purpose.This modern packing plant hygienic and quality packing different qualities.

Our r ice mi l l ing processes consist of :

Pre-cleaning - removing al l impuri t ies and unf i l led grains from the paddy Husking - removing the husk from the paddy Husk aspirat ion - separat ing the husk from the brown r ice/un-husked paddy Paddy separat ion - separat ing the un-husked paddy from the brown r ice De-stoning - separat ing smal l stones from the brown r ice Whitening - removing al l or part of the bran layer and germ from the brown r ice Pol ishing - improving the appearance of m i l led r ice by removing remaining ran part icles

and by pol ishing the exter ior of the m i l led kernel Sif t ing - separat ing smal l impuri t ies or c hips from the mi l led r ice Length grading - separat ing smal l and large broken grains from the head r ice Blending - mix head r ice wi th predetermined amount of broken grains, as required by the

customer. Weighing and bagging - preparing mi l led r ice for t ransport to the customer

1 - paddy is dumped in the intake pit feeding the pre-cleaner


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2 - pre-cleaned paddy moves to the rubber rol l husker:

3 - mixture of brown r ice and un-husked paddy moves to the separator

4 - un-husked paddy is separated and returned to the rubber rol l husker

5 brown r ice moves to the destoner

6 - de-stoned, brown r ice moves to the 1st stage (abrasive) whi tener

7 - part ia l ly mi l led r ice moves to the 2nd stage (fr ict ion) whi tener

8 mi l led r ice moves to the s i f ter

9a - ( for simple r ice m i l l ) un-graded, mi l led r ice moves to bagg ing stat ion

9b ( for more sophist icated mi l l ) mi l led r ice moves to the pol isher10 - Pol ished r ice, wi l l move to length grader 11 - Head r ice moves to head r ice bin 12 Broken grains moves to broken grains bin 13 Pre- selected amount of head r ice and broken grains move to b lending stat ion 14 Cus tom-made blend of head r ice and broken grains moves to bagging stat ion 15 Bagged Rice moves to the market A straw, chaff and empty grains are removed B - husk removed by the aspirator C smal l stones, mud bal ls etc . removed by de-stonerD - Coarse (from 1st whi tener) and f ine (from 2nd whitener) bran removed from the r ice grain

during the whitening process E - Smal l broken grains / brewers r ice removed by the si f ter

SourcingBeing the largest rice buyer in the local market on financially attractive terms, our company is in a unique position tosource the best available stocks for processing to ensure the premium qualityfor our customers.

About rice

Rice is unique among cereal grains in that the entire polished grain is eaten while other cereals are usually processed


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before they reach the consumer. Grain quality in rice is, therefore, a very sensitive issue. Interests and priorities ofdifferent sectors of rice industry are different. Farmers are interested in early maturity and high yield that would givethem high returns in the form of good produce and provide enough time for sowingsubsequent crops including wheat. Miller's interest is high head rice recovery. Traders prefer attractive physicalappearance (shape and size), whiteness and uniform grain size.

For consumers, quality encompasses a complete range of visual, sensory and palatability criteria that includeimpressive appearance of raw as well as cooked rice texture in terms of stickiness/flakiness and appealing aroma.Rice grain quality depends on intrinsic quality of rice variety (appearance, milling quality and cooking characteristics),environmental conditions (temperature, humidity, rainfall) and management practices such as use of healthy seed;optimum sowing time; balanced and timely application of fertilizers; proper harvest and post-harvest operations, use ofmodern milling and polishing machinery etc.

Definitions:

A) RICE: means mi l led r ice which inc ludes cargo r ice, whi te r ice, g lu t inous r ice and boi led r ice, whetheri t be whole gra in, head r ice, b ig broken, broken or smal l broken.1 ) Cargo Rice: (BROWN RICE, HUSKED RICE) means r ice o bta ined f rom paddy of which only the huskhas been removed. This inc ludes i ts whole gra in, head r ice, b ig broken, broken, and smal l broken.2 ) Plain or White Rice: means r ice obta ined f rom p addy which has been husked and mi l led whi le byremoving i ts bran layers. This inc ludes i ts whole gra in, head r ice, b ig broken, broken, and smal l broken.3 ) Parboi led Rice: may be husked or mi l led r ice processed f rom paddy or hu sked r ice that has beensoaked in water and subjected to a heat t reatment so that the starch is fu l ly ge lat in ized, fo l lowed by adry ing p rocess.

B) Grain Classification: means the propor t ional mixture of r ice of d i f ference c lasses to form a gradeRice Kernal is d iv ided in to four c lasses namely:1 ) Extra Long Grain: shal l be the head r ice/whole gra in having the average gra in length of 6 .90 mm ormore.2 ) Long Grain: shal l be the head r ice/whole gra in having the average gra in length o f more than 6.0 mmbut not more than 6.90 mm.

3) Medium Grain: shal l be the head r ice/whole gra in having the average gra in length of more than 5.0mm but not more than 5.9 mm.4) Short Grain: shal l be the head r ice/whole gra in having the average gra in length of 5 .00 mm or less.

C) Yellow Kernel: means the kernel o f which 25% or more of the sur face area has turned ye l low in co lor .

D) Chalky Kernel: means the kernel o f which 50% or more of the sur face area is whi te l ike the co lor o fchalk.

E) Green Rice: means the kernel o f green co lor in Ca rgo (Brown) r ice which when broken is a lso g reen incolor f rom ins ide or in the endosperm.

F) Broken Rice: Broken of s ize length of gra in and above shal l count as h ead r ice.

Our rice range

Rice is the staple food of millions of people around the world and Asians in particular. We take utmost care to selectonly the best quality Rice. Majority in the world can not affords the prices for high quality rice but they also need food.Pakistan IRRI 6 Long Grain White Rice with broken percentage of 5% broken, 10% broken, 15% Broken, 20% broken,25% broken and 100% broken are affordable prices for those people especially for African countries. We have thecapability to package Rice in specified quantities like 15 kg bags, 20 kg bags, etc, We also ensure propertransportation and logistics through cargo vessels and containers.


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NON BASMATI RICE

IRRI-6 White rice

LONG GRAIN NON AROMA RICE

This is the low pr iced, high volume r ice. This var iety isgrown in the Sindh province of Pakistan and is a majorexpor t qual i ty to a number of Middle Eastern and Afr icanPorts. This r ice is c lass i f ied as long gra in r ice having the lengthof gra in between 5.70 mm to 6.80 mm. I t is non-aromat icvar ie ty. On cooking i ts e longat ion rat io is lower the o thervar ie t ies. Thickness is observed in the g ra ins oncooking.Quali ty: Long gra in, wel l c leaned mi l led standardpol ished.Crop: Current & Old, Bo th Years Crops are avai lab le.

Broken: Dif ferent Broken% is avai lab le as perrequirement.

Packing: In 50 kgs Single PP B ags.

LengthWidth

ThicknessShape

Characteristics of elongation ratioAmylose content

Gel ContentAlkal i Spread Value

MoistureChalky kernels

Damaged kernelsYel low kernelsUnder mil led and red kernels

Foreign matter and foreign grainMil l ing Grade

Broken

6.74 mm2.05 mm1.70 mmSlender with cooking1.7828.4 %43 %7 %14.00 pct max14.00 pct max

1 pct max1 pct max1 pct max1 pct maxsingle or double Pol ished5% up to 100%

IRRI-6 100% Broken Rice LONG GRAIN NON AROMA RICE

Moisture ContentAverage Grain Length

Polishing GradeDamaged, Shriveled & Yel low

Chalky GrainsContrasting Varieties

14% Max.Below 4.5 MMWell -mil led/Double Pol ished5% Max.

8 % Max.N.A


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Foreign GrainsForeign Matter

Paddy GrainUnder-mil led & Red-striped

4% Max.2% Max.20 pcs per KG Max.4% Max.

IRRI-6 25% BrokenLONG GRAIN NON AROMA RICE

broken (below 3/4 grain length)moisture

damaged, shriveled and yel low grainschalky grains

foreign grainsforeign matter

paddy grainsundermil led and red striped

mil l ing degree

25% max14% max5.0% max12% max2.0% max1.2% max0.8% max4.0% maxreasonably wel l mi l led

PK-386

LONG GRAIN NON AROMA RICE

Long Grain 386 Rice only produced in the province ofPunjab has been gain ing in ternat ional recogni t ion.Though i t is counted as Non-Basmat i Rice but i ts aromaand cooking resul ts match the Basmat i Pk-385 var ie ty.Elongat ion rat io on c ooking is about 1.50 can beident i f ied wi th no th ickness in width on cooking. This islong gra in Basmat i r ice having length of 6 .2 to 7.0 mm.This var ie ty becomes r ipe for harvest ing w i th in 105-110days i .e . a f ter 15 October of each year .PK-386 LongGrain Rice, Rice is the f inest o f i ts c lass being lessexpensive and is prefer red over Ind ian and Thai r ice inthe same category. Having a longer gra in, th is r ice

variety is appropriate for the r ice lovers who enjoysl ight ly dry types of cu is ines. Never theless, due to thesuper ior ity over other long gra in var ie t ies, PK 3 86 is oneof the m ost demanded non-basmat i var ie t ies.

LengthWidth

ThicknessShape



6.78 mm1.78 mm1.56 mmSlender with cooking1 .925,2 %66.7 %4.7 %


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IRRI-9 White Rice LONG GRAIN NON AROMA RICE

This var ie ty is grown in both the Sindh and Punjabprovinces in Pakistan.In Pakistan d i f ferent types of I r r i -9 are avai lab le rangingthe length of gra ins between 6.5mm to 7.0 mm and widthbetween 1.62 to 1.78 mm. Elongat ion rat io on cooking isabout 1.25. This var ie ty g ives no aroma and on cookingthe th ickness remains in gra ins. Many people prefer themuggy touch th is r ice has to of fer . Much o f Pakistan 'sexpor t o f IRRI-9 goes to the Midd le East .

LengthWidth

ThicknessShape



Damaged kernelsForeign matter and foreign grain

6.93 mm1.69 mm

1.46 mmSlender with cooking1.2528.8 %44 %7 %

1 pct max1 pct max

KS-82 Long Grain Rice

Sl ight ly super ior to I r r i -6 , KS-82 is of ten requested byexpatr iates in the Middle East and various parts of Asia.I t s cooking is can be identi f ied with no thickness in widthon cooking. KS 82 is the Sindh r ice var iety also termed

as DR Rice or 282 r ice. KS-82 or 282 is the long grainnon-basmati r ice sl ight ly superior to Irr i-6 r ice quali ty.The broken percentage varies whereas the most popularand acceptable broken percentage is 5% broken KS-82long gra in whi te r ice.

SPECIFICATION:

Tota l broken 4%Yel low kernels 0%Chalky kernels 3%Damaged Kernels 0%Immature kernels & fore ign matter 0%Moisture 14%Admixture 0 %


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BROWN RICE

Brown Rice Rice or hu l led r ice is the least processedform of r ice. I t has the outer hu l l removed, but s t i l l re ta ins

the bran layers and germs are st i l l in tact . Th e bran layersgive th is type of r ice i ts character is t ic tan co lour and nut-l ike f lavour . The outs ide layer of the bran g ives th is r ice achewier texture than white r ice. Brown Rice is l ight brownin co lor and r ich in i ts bran contents. Brown r ice is aheal thy source of food, par t icu lar ly for the w eightconscious people s ince i t conta ins less starch.Brown or'non-pol ished' r ice w hich has the brown-colored brancovered o ver i t . Th is is the reason that i t is considered asa whole gra in. Since brown r ice has the bran in tact , i t hasmore f ibre than any other type of r ice. Most p eopleconsider eat ing wh i te r ice, because of i ts sof tness andf lu f f ier e f fect a f ter cooking. On the other hand brown r iceis an overwhelming t reat in terms of cooking and can bestored for s ix months under normal condi t ions. Brown r ice

also conta ins nutr ients l ike magnesium, manganese andzinc, which are essent ia l for a dai ly d ie t .

SPECIFICATION:

Moisture 13-15%Broken 4%Admixture 0.01%Foreign matter 1%imper fect 5% ma x

BASMATI RICE

SUPER KERNAL BASMATI Extra LONG GRAIN AROMA RICE

Super Kernal is the f inest var ie ty of r ice.Character ized by a unique aroma, extra length andslender gra in, Basmat i tastes del ic ious.The AverageGrain Length (AGL) is 7 .00mm & above. This is th ebest qual i ty o f Basmat i r ice grown in Pak istan. This

var ie ty becomes r ipe for harvest ing wi th in 115-120days i .e . in November of each year .On cooking whi teSuper Kernel Basmat i r ice g ives st rong aroma, goodtaste and sof tness.The basmat i super e longates a lmost twice uponcooking but does not fa t ten much. When cooked thegra ins e longate ( 70-120 % over the pre-cookedgra in ) more than o ther var ie t ies.

Super Kernal Basmat i Rice is the most p r ized of ther ice var ie t ies a l l over the wo r ld . Since thousands ofyears Super Kernel Basmat i is be ing cu l t ivated in thefooth i l ls o f the Himalayas wi th the r ich snow fedwater.

The most important character ist ic of i t is the aroma.


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Inc identa l ly , the aroma in Basmat i ar ises f rom acockta i l o f 100 compounds - hydrocarbons, a lcohols,a ldehydes and esters. A par t icu lar molecule of noteis 2 -acety l -1-pyrro l ine. Grown on the footh i l ls o fHimalayas Super Kernel Basmat i r ice is known asking of r ice, f rom the province of Punjab ( f ive r ivers) .

This Premium grade Basmat i r ice grows only insubcont inent reg ion ( Ind ia and P akistan) . Pakistanproduces around 150,000 Tons of Super Basmat i r iceevery year and consumes 30% of the to ta lproduct ion, a l l remain ing quant i ty is expor ted a l lover the wor ld .Super Basmat i Rice is wel l known fori ts excel lent cooking, extra long gra in, very uniqueand excel lent taste and nut ty aroma. Also the lengthof Super Basmat i r ice gets doubled af ter cooking.This f inest r ice type, popular ly known as best qual i tyr ice has a y ie ld of on ly 1150 pounds per acre andth is comparat ive ly low-y ie ld ing gra in is sought af terfor i ts excel lence, super ior f ragrance and g ra inlength. Many unsuccessfu l a t tempts have been madeto grow Super Basmat i r ice in other par ts o f the

wor ld , but genuine home of Super Basmat i r ice isPunjab area of Ind ian sub-cont inent where i tf lour ishes at i ts best among the ra in- fed basins ofChenab and Ravi r ivers.

LengthWidth

ThicknessShape



Moisture Content: 14% Max.Average Grain Length

Polishing Grade

Damaged, Shriveled & Yel lowBroken GrainsChalky Grains

Contrasting VarietiesForeign GrainsForeign Matter

Paddy GrainUnder-mil led & Red-striped

7.54 mm1.62 mm1.51 mmSlender with cooking1.9324.2 %63 %4.7 %

14% Max.7.0 MMDouble/Pearl Finish/Si lky

1.5% Max.4% Max.3% Max.7% Max.0.2% Max.0.1% Max.15 pcs per KG Max.2% Max.

BASAMATI RICE PK-385 LONG GRAIN AROMA RICE

Basmat i PK-385 r ice is great for cu is ines andgenera l ly pr iced at a s l ight d iscount in compar ison to

Super Kernel Basmat i .

Mi l l ions of people in Europe and the Middle Eastsavor i t .I t is a rather dry gra in. The gra ins become long andseparate wh en cooked having real aroma anddel icate texture. Basmat i is the f inest var ie ty of r ice.Character ized by a unique aroma, extra length andslender gra in, Basmat i tastes del ic ious. Our Basmat iRice has to be tasted to be bel ieved. The gra inbecomes two- three t imes longer on being cooked.

Basmat i PK 385 Rice, the one of i ts k ind Pakistanibasmat i , is carefu l ly se lected f rom extra and unique

qual i ty o f paddy. I t is w i th great e f for ts , harvested byhand in the perfect regions that have the best soi l for


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plantat ion and the su i tab le c l imat ic condi t ions toharvest th is type of basmat i .

PK 385, f rom Pakistan is a t rad i t ional var ie ty of r icethat is grown f rom the mid of June to the end of Juneeach year . The famously known type of basmat i , PK

385 hasbeen harvested in the Pu njab province ofPakistan s ince many decades. The gra in of PK 385remarkably e longates to double i ts length oncooking.

LengthWidth

ThicknessShape



BrokenHead Rice

Damaged, Shriveled & Yel low

Chalky GrainsContrasting Variety

Foreign GrainsForeign Matter

Paddy GrainsUnder Mil led & Red Striped

Moisture ContentAverage Grain Length

6.73 mm1.64 mm1.52 mmSlender with cooking2.0225.2 %64 %5 %

5.0 % Max10.0 %0.15 %

0 %11.0%0.2 %0.1 %0.1 %3.0 %14.0 %6.75mm

D-98 Long Grain Basmati

D-98 is one of the best basmat i grown r ice in theProvince of Sindh, Pakistan. Also known to the wo r ldas Sindhi Basmat i . Due to i ts extra long length, r ichpear l whi te co lor and h igh ly aromat ic gra in, i t is inmore demand now than PK 385 basmat i r ice. Th istype of r ice is a v i ta l food for the populat ion of thewor ld today and is considered one of the best typesof basmat i now known. D-98 Basmat i Rice: S indhiBasmat i is a var ie ty that has eventual ly rep laced PK-385 for reasons such as more yield than the latter inthe province of Sindh. D-98 Basmat i Rice f rom S indhProvince of Pakistan, is a lso known to the wor ld asSindhi Basmat i . Due to i ts extra long length, r ichpear l whi te co lor and h igh ly aromat ic gra in, i t is inmore demand now than PK 385 basmat i r ice. Th istype of r ice is a v i ta l food for the populat ion of thewor ld today and is considered one of the best types

of basmat i now known.

This Sindh var ie ty of Basmat i R ice wi th medium gra inlength is an economical subst i tu te to Super Kernel ,yet mainta ins many key basmat icharacter ist ics. D -98 is one of the best basmat i grown in the Provinceof Sindh, Pakistan. The areas conta in ing r ich so i land the per fect condi t ions in Sindh, Pakistan, D-98

has been growing for over a decade .

D98 Basmati Rice (98% Purity)Si lky Doub le Po l i shed , Max . 2% Broken , Co lo r Sor texed

Specifications:

MoistureChalky Kernels

14.00 pct max4.00 pct max


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Damaged kernelsYel low kernels

Under mil led and Red kernelsForeign matter and fore ign grain

Average Grain Length

1 pct max1 pct max1 pct max1 pct max6.8 7 .0 mm

PARBOILED RICE Parboi led r ice a lso ca l led Sella r ice is the var ietythat is bo i led whi le in the husk. This process ofboi l ing g ives the r ice not on ly a new color & texturebut a lso increases i ts s t rength to achieve bet tercooking resul ts .

Husked r ice that f i rs t has been heat tempered,soaked in warm w ater under pressure and dr iedbefore mi l l ing; th is process a l lows the inner kernel toreta in more of the v i tamins and minera ls f rom thebran layer which a lso c lar i f ies the more ye l low kernelaf ter is has been mi l led. Parboi led r ice is heal th ierthan whi te r ice.

I t is rough r ice that h as gone through a steam-pressure process before mi l l ing.I t is soaked, s teamed, dr ied and then mi l led toremove the outer hu l l . Parboi led r ice is the r icevar ie ty that undergoes a h ydrothermal s teamingprocess to par t ia l ly bo i l the un-husked r ice.This procedure gelat in izes the starch in the gra in ,and is adopted at the mi l l in order to harden thegra in,resul t ing in less b reakage, thus ensur ing a f i rmer ,more separate gra in. Parboi led r ice gets steamedunder pressure to capture more nutr ients in the gra in

Parboi led r ice has a ye l low color and is favored byconsumers and chefs who desire an extra f lu f fy andseparate c ooked r iceQuali ty : 100%Sortex.Broken : 4% max.Packing : in 50kg. Double PP bag 20kg transparentbag.

Parboi led Rice is the r ice var ie ty that u ndergoes ahydrothermal s teaming process to p ar t ia l ly bo i l theun-husked r ice. This process enhances the st rengthof r ice g ra ins for bet ter cooking resul ts . Parboi ledr ice is avai lab le in the b elow forms:

Extra Long Grain Basmat i 1121 Parboi led RiceSuper Kernel Basmat i Parboi led RicePakistani Long Grain Pk 386 Parboi led RicePakistani Long Grain IRRI-9 Parboi led RicePakistani Long Grain IRRI-6 Parboi led Ric


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Super Kernel Basmati Rice (Parboiled)

Parboi led Rice or Sel la Rice is the r ice var ie ty thatundergoes a hydrothermal s teaming process topar t ia l ly bo i l the un-husked r ice. This processenhances the st rength of r ice gra ins for bet tercooking resul ts .

Extra Long Grain Basmati 1121 Rice(Parboiled)

Exceptional taste, extra long slender edgy shape anda fragrance that wil l s imply overcome the perceptionof an enti ty enjoying a meal. Extra long grain 1121parboi led basmat i r ice is wi th no doubt the u l t rasuperior quali ty ever to have been perceived.Exceptional taste, extra long slender edgy shape anda fragrance that wil l s imply overcome the perceptionof an enti ty enjoying a meal. Extra long grain 1121basmati r ice is with no doubt the ultra superior

quali ty ever to have been perceived. 1121 Basmatir ice is very famous because of i t Extra longgrain length (8.5-9mm) and extremely goodcooking, The grains are separate and f luf fy whencooked This var iety of r ice is not very old buthas gained a very good market in just couple ofyear, just l ike Super Basmati r ice, 1121 Basmatir ice also grows only in Punjab region of Indiaand Pakistan. The 1121 Basmati comes fromethereal snow-fed val leys, i t real ly is a real g i f tof nature and is tru ly divine.


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Advantages of parboi led rice

Parboi l ing is a unique hydrothermal process, which enhances the nutr i t ive proper t ies o f everygrain of r ice.

Parboi l ing process dr ives B-group v i tamins f rom outer bran of paddy in to the c entre of the r icegrain.

Parboi led r ice has lower d igest ive and h igher nutr i t ive va lues. Pla in r ice, in fact loses some v i tamins when bran is removed but p arboi led r ice gains v i tamins

from outer bran.

B-group conta in severa l v i tamins to help mainta in heal thy sk in and wel l funct ion ing of nervoussystem of human body.

B-group v i tamins a lso help in conver t ing carbohydrates in to energy. Parboi led r ice is therefore, natura l choice for weight conscious people. Heal th conscious generat ion and those who have knowledge of i ts advantages are now shi f t ing

sharp ly to parboi led r ice.

Al l basmat i and n on-basmat i var ie t ies together wi th parboi led (se l la) basmat i r ice are avai lab le under ou rlabels/ brands, pr ivate label (c l ient s brand) and or in bu lk.

Factors Influencing the Price of Riceare as follows:

Weather: Role of weather in r ice product ion is immense. Temperature, ra in fa l l and so i l moistureare the impor tant parameters that determine the c rop condi t ion. Fur ther , natura l ca lamit ies canalso af fect crops. Markets keep w atch of these developments.

Minimum Support Price: Changes in the min imum suppor t pr ices (MSP) by the government a lso

have immense impact on the pr ice of r ice. Government pol icies: Exchange rates, Fiscal po l ic ies, Expor t incent ives and expor t promot ion

also in f luence pr ice.

Substi tute Product: Avai lab i l i ty o f subst i tu te products at ch eaper rate may lead to w eakness indemand. This s i tuat ion happens especia l ly when the main products pr ice tends to become h igher .

Consumption: Rice consumption depends on two factors - populat ion and income. Lets take forexample Asia. Rice is the staple food of Asia. Low- income groups consume more r ice accord ing tothe per capi ta income increase. But as the income inc reases, there ar r ives a point when theconsumpt ion star ts to d ip . Income growth and reduct ion in populat ion resul t in a low consumpt ionof r ice.

Seasonal cycles: Seasonal cyc les are present in r ice c u l t ivat ion. Pr ice tends to be lower asharvest ing progresses and p roduce star ts coming in to the market . At the t ime of sowing andbefore harvest ing pr ice tends to r ise in v iew of t ight supply s i tuat ion.

Demand: Impor t demands as wel l as domest ic d emand. Breakthrough in the technology may increase the productivi ty and would lead to more supply. This

may br ing some sof tness in the pr ice.


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Storage

Stocks of brown rice are stored in well-ventilated and spacious warehouses. These stocks are kept in mosthygienic conditions remaining. During the period stocks remain in warehouses, these are subjected to regularinspection and fumigation from time-to-time against infestations by organisms.

Storage is the process of keeping grains, whether in bags or in bulk, in a storage structure designed to protect thestored product from inclement weather and pests for a short or long period of time to await processing or movement toother location.

Grains are stored for either of the following reasons :

To provide uniform supply of food throughout the year, because grains are produced seasonally while consumption isfairly uniform throughout the year.

To provide reserve for contingencies such as flood, drought and other calamities.

The methods followed for storing the grains are :

Storage in bags

Loose storage

Storage in bags is convenient for short term storage, where grain is intended for very early onward movement. Forshort term storage, no control measures against insects is needed. In loose/bulk storage method, large quantity ofgrains can be stored in per unit volume of space and the infestation of insects/pests is lower.The basic requirements of a good storage practice are: a healthy, clean, and uniformly dried grain, and a structure thatwill maintain a suitable environment that will prevent pests.

Delivery TimeBy maintaining large inventory of stocks at all time in our warehouses with steady stream of available vessels, we can offerimmediate deliveries to our buyers (even in off season). Thereby reducing the lead-time for our customers to avail the opportunity in

their domestic markets.

Fumigation

We have our own arrangements to fumigate raw rice, Processed rice and containers (prior to load) properly As perinternational standard. Our mills have they own fumigation chambers, where rice is fumigated during storage and afterfinal packing. Highly trained and experienced staff closely manages this process. Fumigation is the most effective andwidely used procedure to eliminate the pests that cause damage to exported grain in either storage or shipment.Fumigation is also the method used to prevent foreign pests from entering the country through imported products.

Sanitary and Phytosanitary Standards (SPS)

All rice export must be inspected prior to loading according to the Ministry of Commerce, and Ministry of Agricultureand Cooperatives regulations. National Animal and Plant Health Inspection Service (NAPHIS) complete phytosanitarycertificate.

The purpose of this certificate, is to expedite the entry of plants or plant products into a foreign country under the FAOInternational Convention : Plant Protection and Quarantine (PPQ). This certificate certifies to a foreign country that theplants or plant products described were inspected by the Pakistanis authorities and respect the Sanitary andPhytosanitary Standards (SPS) and are free from quarantine pests and other injurious pests of specific concern to theimporting country.


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Testing Laboratory

We have built a laboratory in each mill, which are well equipped with all measuring, and rice analyzing instruments.Our qualified Lab. Testers secures random processed rice samples and analyze in accordance with the buyersspecification. We perform testing from raw rice to finished end product. Apart from regular sampling and analysis bothat milling and processing stages, all lots prior to processing are subject to cooking test.

Our laboratories are doing also research on plants and crops. They are also in charge of the application of the GoodAgricultural Practices (GAP). From the seed to the market, the GAP provides practical solutions to help irrigation,boost yields, and improve grain quality and production efficiency.

Quality and Grading

Since1970 we are in the rice business and have taken great steps to maintain the qualities of rice. We haveincorporated different techniques and machineries to meet the international standard in rice production. We takeintensive care in the hygienic processing.

Quality is strategic to our strength. We have a strong commitment towards providing homogeneous quality to our buyers, which iswhy quality management in the company starts at the grassroots level and continues till the product finally reaches the consumer.Quality control processes are religiously adhered to in order to ensure uniformity, which we achieve in three ways:Quality Control Through ProcurementsWe select the best farmers. Our field staff constantly monitors paddy fields from sowing to harvesting. They advise the farmers onthe correct application of fertilisers and pesticides to produce healthy grains of rice without chemical residue. After harvesting andhusking, hundreds of samples are drawn from the fields and examined in our labs for final selection. After procurement, theselected stock is stored for aging till the rice attains maturity. All stocks are numbered and a record is maintained even afterprocessing and export.Quality Control System

Samples are drawn during different stages of processing and milling at regular hourly intervals and tested in the lab to constantlymonitor the uniformity in whiteness degree, moisture content, average grain length (AGL), broken percentage and colour.Quality Control Through Grading & Colour SortingThe grading system consists of five graders installed in three different stages of milling and processing. This enables them toensure uniformity in grain length and also control the broken percentage according to the specific requirements of our buyers. Inorder to obtain uniformity in grain colour, we have installed a colour sorter a computerized, state-of-the-art machine consideredthroughout the world to be the top-of-the-line colour sorter.

As countries reach self-sufficiency in rice production, the demand by the consumer for better quality r ice hasincreased. Quality of rice is not always easy to define as it depends on the consumer and the intended end use for thegrain. Grain quality is not just dependent on the variety of rice, but quality also depends on the crop productionenvironment, harvesting, processing and milling systems.

Characteristics Considered for Grading of Mi l led Rice

Dead r ice, brokens and brewers percentages Defect ives Foreign matter Presence of paddy Whiteness Chalk iness Moisture content

Objectives of establ ishing standards and g rades

To ensure only edib le r ice reaches the consumer. To improve post harvest pract ices so as to e l iminate or reduce wa ste. To improve agronomic pract ices to increase farm y ie lds.


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To improve processing pract ices for bet ter mi l l ing recover ies and for market expansion. To p rotect consumers f rom pr ice/qual i ty manipulat ion.

Custom Branding and Packaging

Our expertise is restricted not only to providing excellent quality but also providing our valued international customerswith their desired brands and customised packaging. After all, the companys products have to compete all over theworld and packaging forms an important part of the product image in the consumers mind. Special care is thereforetaken to make the packaging distinctive, attractive and hygienic, ensuring complete safety against moisture, pests,insects and dust.It is the collective effort of our professional team which changes rice from a commodity to a high grade product ofinternational standard. We pack our product under the brand name of our buyers choice in environment-friendly,biodegradable cotton, paper and cardboard in 1, 2, 5, 10 & 20kg sizes.

18/2 sarwar Shaheed Road, Joharabad,District Khushab, Punjab Pakistan

Export contact :

Tel : +33 (0) 6.40.18.80.96Fax : +33(0) (0)1.76.50.27.46Email : jawadrice@gmail .comSi te : www.rice.comlu.com

Jawad Rice Presentation ENGLISH

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