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Grain quality

Grain quality encompasses the physical, sanitary, and intrinsic attributes of cereal grains that influence their value, usability, and safety for purposes such as food production, animal feed, and industrial applications. These attributes include moisture content, test weight, kernel size and shape, protein and oil composition, presence of foreign matter or damage, and levels of contaminants like fungi, insects, or mycotoxins, all of which are evaluated to ensure compliance with grading standards and market demands.^[1]^[2]^[3] In agriculture, grain quality is shaped by genetic factors, environmental conditions during growth, and post-harvest handling practices, including harvest timing, drying, and storage management. Intrinsic qualities, such as color, bulk density, and nutritional composition, are inherent to the grain variety and growing environment, while induced qualities arise from processing or storage, like broken kernels, infestation, or moisture-induced deterioration. High-quality grain supports efficient milling yields, nutritional value, and resistance to spoilage, directly impacting economic returns for producers and food security globally.^[1]^[2] Official grading systems, such as those established by the United States Department of Agriculture (USDA), standardize assessments using numerical factors like test weight, damaged kernels, and foreign material to classify grains into grades that reflect their market suitability. For specific crops like wheat, barley, and corn, additional metrics including protein content, falling number (indicating enzyme activity), and deoxynivalenol (DON) levels are critical for end-uses in baking, malting, or feed. Maintaining grain quality during storage is essential to prevent losses from pests, molds, or biochemical changes, emphasizing the role of proper aeration, temperature control, and sanitation in preserving value from farm to consumer.^[4]^[3]

General Aspects

Definition and Scope

Grain quality is defined as the aggregate of physical, chemical, and functional attributes that determine a grain's suitability for its intended end-use, commonly encapsulated by the principle of "fitness for purpose." This multifaceted concept includes visual appearance (such as color and size), compositional elements (like protein and starch content), safety aspects (freedom from toxins and contaminants), and performance characteristics during processing, such as milling yield or brewing efficiency. These attributes collectively ensure the grain meets consumer, industrial, or agricultural expectations across diverse applications, from food production to animal feed.^[5]^[2] The scope of grain quality primarily encompasses staple cereals like wheat, rice, corn, and barley, which form the backbone of global food security and trade. It differentiates between intrinsic factors—genetically inherent varietal traits, including kernel hardness, nutritional profile, and inherent aroma—and extrinsic factors shaped by external influences, such as environmental conditions during growth, harvesting practices, and post-harvest storage, which can introduce issues like breakage or infestation. This distinction highlights how quality is not solely a biological outcome but also a result of agronomic and handling decisions, affecting the grain's market value and usability.^[2]^[5] Historically, grain quality concepts trace back to ancient civilizations, including the Assyrians, Egyptians, and Romans, who established early standards for weights, measures, and purity to regulate trade and prevent adulteration. These foundational practices evolved through 19th-century national food laws addressing contamination, culminating in the early 20th century with formalized systems like the U.S. Grain Standards Act of 1916. Modern frameworks, such as the Codex Alimentarius—initiated in 1963 by the FAO and WHO based on earlier Austro-Hungarian precedents—and ISO standards, now provide internationally harmonized criteria to facilitate fair trade while protecting consumer health.^[6]^[5] Key indicators of grain quality at a high level include yield potential (influenced by bulk density and integrity), safety from biological and chemical toxins (such as mycotoxins or pesticide residues), compositional balance for nutrition and functionality, and overall soundness to support end-use performance. These metrics provide a broad framework for evaluation without specifying thresholds, emphasizing adaptability to specific grain types and markets.^[2]

Importance in Agriculture and Industry

Grain quality plays a pivotal role in the global agricultural economy, influencing pricing, export values, and overall market dynamics. High-quality grains command premium prices due to their suitability for processing and end-use, while poor quality—often resulting from post-harvest losses or damage—can lead to significant discounts. For instance, even minor damage can downgrade grains from premium grades (e.g., No. 1 to No. 3), resulting in price reductions of 10-20% or more for major crops like corn and wheat. Globally, post-harvest losses for cereals can reach up to 20%, contributing to economic losses estimated in the billions annually; in sub-Saharan Africa alone, such losses for grains are valued at approximately $4 billion per year (as of 2011) out of $27 billion in production. These impacts extend to international trade, where quality standards determine export eligibility and values, with low-quality shipments facing rejections or reduced competitiveness in markets demanding high specifications.^[7]^[8]^[9] Nutritionally, grain quality is essential for supporting human diets, particularly in regions reliant on staples for basic sustenance. Cereals provide 55-70% of total caloric intake in developing countries, serving as a primary source of energy, carbohydrates, proteins, and essential micronutrients like iron, zinc, and B vitamins. High-quality grains ensure better nutrient retention and bioavailability, enhancing dietary outcomes; for example, fortified rice varieties improve iron delivery, addressing deficiencies that affect over 2 billion people worldwide. Poor quality, such as nutrient-depleted or contaminated grains, undermines this contribution, exacerbating malnutrition in vulnerable populations where grains form over 50% of daily calories.^[10]^[11] In industry, grain quality drives applications across food processing, animal feed, and emerging sectors like biofuels. Premium grains with optimal protein and starch content are vital for baking and brewing, where consistency affects product yield and quality, while high-protein wheat varieties support efficient animal feed formulations, reducing reliance on imported proteins. Innovations in breeding have produced high-protein wheat lines that enhance broiler chicken diets, allowing up to 27 g/kg reductions in overall crude protein without compromising growth. In biofuels, quality grains enable higher ethanol yields from corn and wheat, with co-products like distillers' grains providing valuable feed additives. These uses underscore how quality optimization boosts industrial efficiency and value chains.^[12]^[13]^[14] From a sustainability perspective, maintaining grain quality minimizes waste and bolsters climate resilience in agriculture. High-quality management practices, such as improved storage and handling, can reduce post-harvest losses by up to 20%, conserving resources and lowering environmental footprints. Climate-resilient varieties, including drought-tolerant wheat and rice, preserve quality under stress conditions, stabilizing yields and supporting food security amid rising temperatures; numerous such varieties have been developed globally to mitigate climate impacts. As of 2023, FAO reports indicate ongoing efforts have released thousands of climate-resilient varieties in key regions, with global post-harvest losses for cereals estimated at 14%. This focus on quality fosters sustainable systems by linking reduced waste to enhanced resilience and lower emissions in production.^[8]^[15]^[16]^[17]

Fundamental Properties

Physical Properties

Physical properties of grains encompass observable characteristics such as kernel morphology, density, color, and hardness, which influence handling, storage stability, and processing outcomes like milling yield. These attributes provide initial indicators of quality, affecting how grains flow through equipment, resist damage during transport, and perform in end-use applications. For instance, uniform kernels reduce breakage and improve separation efficiency in cleaning processes, while deviations can lead to inefficiencies and economic losses. Kernel morphology refers to the size, shape, and uniformity of individual grains, which directly impact milling efficiency and overall processing. Wheat kernels typically measure 5-9 mm in length, with an oval or elliptical shape that facilitates uniform packing and flow. Uniformity in size and shape is crucial, as variations can complicate cleaning, conditioning, and debranning stages, potentially reducing milling yields by up to 5-10% in non-uniform lots. Seminal studies emphasize that consistent morphology enhances market value by optimizing extraction rates during grinding. Density, often assessed through test weight, measures the bulk density of grain as the mass per unit volume, expressed in pounds per bushel (lb/bu), where one bushel equals 1.244 cubic feet. Test weight is calculated as Test weight = (mass of grain / volume of container) × conversion factor, with the container standardized as a Winchester bushel for accurate comparison across batches. Higher test weights, such as 60 lb/bu for wheat or 56 lb/bu for corn, indicate denser, sounder grains that store better and yield more per volume, though values below standards (e.g., under 58 lb/bu for soft red winter wheat) signal potential issues like shrinkage or immaturity. Color and appearance serve as visual proxies for grain soundness, with standards emphasizing bright, uniform hues over dull or discolored tones. In corn, bright yellow kernels denote freshness and high quality, whereas dull or faded yellow suggests aging, exposure to frost, or deterioration, often correlating with reduced vitality and increased susceptibility to storage pests. For wheat, standards prioritize clean, amber tones indicative of maturity, as deviations like darkening can imply weathering or heat damage, affecting initial grading and buyer acceptance. Hardness and texture describe the mechanical resistance of kernels to grinding, measured through grindability tests that evaluate particle size distribution post-milling. Hard wheat varieties, with vitreous endosperm, require more energy to mill and yield coarser particles, suiting bread production due to stronger gluten formation, while soft wheat grinds more easily into finer flours ideal for pastries and cookies. Common methods include the Particle Size Index (PSI), where lower PSI values (e.g., <20 for hard wheat) confirm high hardness via sieve analysis of milled samples, directly linking texture to processing efficiency and product quality.

Chemical Properties

The chemical properties of grains encompass the inherent compositional elements that underpin their nutritional value, processing suitability, and end-use performance. Key macronutrients include proteins, carbohydrates, lipids, and minerals, each varying by grain type and environmental factors. These components not only contribute to the grain's energy density and bioavailability but also influence functional attributes such as texture and stability during storage and processing.^[18] Protein content in cereal grains typically ranges from 8% to 18% of dry matter, with variations depending on species and cultivar; for instance, wheat often contains 10-15%, including storage proteins like gliadins that form part of the gluten complex essential for dough viscoelasticity.^[18]^[19] Protein quantity and quality are traditionally measured using the Kjeldahl method, which quantifies total nitrogen and converts it to protein via a factor of 5.7 for wheat (protein = N × 5.7), accounting for the nitrogen-rich nature of its prolamins and glutelins.^[20] This method remains a standard due to its reliability in assessing crude protein levels critical for nutritional labeling and feed formulation.^[21] Carbohydrates dominate grain composition, comprising 70-80% as starch on a dry weight basis, alongside dietary fiber that aids in glycemic control and gut health. Starch consists primarily of amylose (linear glucose chains, 20-30%) and amylopectin (branched, 70-80%), with the amylose-to-amylopectin ratio modulating digestibility—higher amylose contents promote slower starch breakdown and resistant starch formation, enhancing postprandial glucose stability.^[22]^[23] Lipids, ranging from 2% to 6% of dry matter, are mostly unsaturated and concentrated in the bran and germ, providing essential fatty acids and serving as carriers for fat-soluble vitamins. Minerals such as phosphorus (0.3-0.5% in grains like corn) support metabolic functions, while antioxidants like tocopherols (forms of vitamin E) mitigate oxidative damage, contributing to grain stability and human health benefits.^[24]^[25]^[26] Functional compounds, including enzymes, further define chemical quality; alpha-amylase activity, for example, hydrolyzes starch into fermentable sugars but excessive levels from pre-harvest sprouting can degrade grain integrity and shorten shelf life by accelerating breakdown during storage.^[27] Low enzyme activity is thus desirable for maintaining structural and nutritional quality over time. These chemical attributes collectively determine a grain's suitability for milling, brewing, or direct consumption, with balanced profiles optimizing both yield and market value.^[28]

Biological and Contaminant Factors

Biological and contaminant factors in grain quality encompass living organisms and toxic substances that can compromise safety, nutritional value, and marketability. Microbial contamination primarily arises from fungi such as Aspergillus species, which thrive in warm, humid conditions during pre- and post-harvest stages, producing harmful mycotoxins in grains like corn, wheat, and rice. For instance, Aspergillus flavus and A. parasiticus generate aflatoxins, potent carcinogens that pose significant health risks including liver damage and immune suppression. Regulatory limits for total aflatoxins in grains are set at 20 parts per billion (ppb) by the U.S. Food and Drug Administration (FDA) to ensure human food safety.^[29] Similarly, Fusarium species, particularly F. graminearum, infect cereal crops like wheat and maize, leading to Fusarium head blight and contamination with mycotoxins such as deoxynivalenol (DON), which causes gastrointestinal distress in consumers. The FDA establishes advisory levels of 1 part per million (ppm) for DON in finished wheat products to mitigate risks during processing and consumption.^[30] Insect infestations represent another critical biological threat, particularly in stored grains where pests like weevils (Sitophilus species) cause direct damage through feeding and frass production, reducing grain weight, germination rates, and overall nutritional integrity. Granary weevils and rice weevils are primary culprits, boring into kernels and facilitating secondary microbial growth. Infestation metrics typically deem grains unacceptable if exceeding 1 live weevil per kilogram for wheat or 10 live insects per kilogram for corn and sorghum, as these thresholds lead to quality downgrades and economic losses estimated at up to 10-20% of stored yield in affected regions.^[31] Storage pests such as the maize weevil exacerbate issues by multiplying rapidly in moist environments, with populations doubling every 25-30 days under optimal conditions, underscoring the need for vigilant monitoring to preserve varietal and physical quality.^[31] Mycotoxins extend beyond microbial sources to include ochratoxin A (OTA), produced by Aspergillus ochraceus and Penicillium verrucosum in grains like barley and oats, which is nephrotoxic and potentially carcinogenic with prolonged exposure. International standards from the Codex Alimentarius set maximum levels for OTA at 5 μg/kg in unprocessed cereals to protect public health.^[32] Deoxynivalenol, while primarily Fusarium-derived, shares similar detection thresholds under Codex guidelines of 1,250 μg/kg for unprocessed cereal grains, reflecting its widespread occurrence in temperate climates. Chemical residues, such as pesticide remnants from agricultural applications, further contaminate grains if not properly managed, with the U.S. Environmental Protection Agency (EPA) establishing tolerances—maximum residue limits—based on toxicological data to ensure residues do not exceed safe intake levels, often ranging from 0.01 to 10 ppm depending on the pesticide and crop.^[33] These contaminants collectively diminish grain safety and require rigorous testing to comply with global trade standards. Genetic purity is undermined by admixture, where weed seeds or off-type plants introduce foreign genetic material, eroding varietal integrity and leading to inconsistent agronomic performance, reduced yields, and lower processing efficiency. Weeds like wild oats or volunteer crops contaminate seed lots during harvest or storage, while off-types—plants deviating from the intended hybrid—arise from cross-pollination or mechanical mixing, potentially altering grain composition and end-use suitability. Certification standards mandate genetic purity levels of 99-99.9% (0.1-1% admixture tolerance) for foundation and certified seeds to safeguard quality, as even low admixture rates can result in 5-15% yield penalties and market rejections in hybrid maize or wheat varieties.^[34] Maintaining isolation distances and rogueing fields are essential practices to minimize these risks and uphold the economic value of pure seed stocks.^[34]

Quality Assessment and Grading

Physical Evaluation Metrics

Physical evaluation metrics in grain quality assessment involve standardized, non-destructive or minimally invasive tests to quantify attributes such as density, integrity, hydration level, and purity, ensuring compliance with grading standards and suitability for storage, transport, and processing. These metrics are typically performed on representative samples obtained through probing or mechanical sampling, providing rapid indicators of overall grain condition before more detailed analyses. Authoritative guidelines from the United States Department of Agriculture (USDA) Federal Grain Inspection Service (FGIS) outline procedures that emphasize precision and reproducibility across grain types like wheat, corn, and soybeans.^[35] Test weight, a primary indicator of grain bulk density and filling capacity, is determined by measuring the weight of a known volume of dockage-free grain using an approved kettle apparatus. For wheat, the procedure involves filling a 1 dry quart (approximately 1.101 liter) kettle to overflowing with a dockage-free sample, leveling it with a three-motion stroker, and weighing to the nearest tenth of a pound, which is then converted to pounds per bushel (lb/bu) by multiplying by 32, as a bushel equals 32 quarts. The minimum test weight for U.S. No. 1 hard red spring or white club wheat is 58 lb/bu, while other classes require 60 lb/bu, reflecting denser kernels that resist breakage and yield higher volumes during milling. This metric correlates with milling extraction rates but is influenced by kernel shape and variety, with conversions to kilograms per hectoliter available for international trade (e.g., for durum wheat: [lb/bu × 1.292] + 0.630).^[35]^[36]^[5] Kernel inspection evaluates size distribution and damage through sieving and visual or imaging methods, identifying factors that affect processing efficiency and end-product quality. Sieving with slotted or round-hole sieves separates kernels by size; for example, in wheat, a 250-gram dockage-free portion is passed over a 0.064 × 3/8-inch slotted sieve to quantify shrunken and broken kernels, which must total less than 3% for premium grades like U.S. No. 1 to ensure uniform milling. Damage assessment traditionally involves manual examination of 15- to 30-gram portions for defects such as cracks, sprouted, or moldy kernels, but digital imaging techniques, including high-speed cameras capturing free-falling kernels, enable automated detection of broken or discolored ones with accuracies exceeding 90% in controlled studies. These methods prioritize representative sampling to avoid bias, with broken kernels defined as those retaining less than three-fourths of their original size.^[35]^[35]^[37] Moisture measurement begins with physical checks using probes for bulk sampling or hand-feel estimation to gauge approximate levels before laboratory confirmation, as excessive moisture promotes spoilage and weight discrepancies. Probes, such as manual or pneumatic grain triers, extract core samples from bins or trucks to assess uniformity, while a simple hand test involves rubbing kernels between fingers—if they feel cool and free-flowing below 13%, sticky or clumped above 15%, indicating the need for drying. Official quantification follows using dielectric meters on 400- to 650-gram samples, calibrated to air-oven standards, but initial physical evaluations guide immediate handling decisions in field or elevator settings. Limits typically range from 13.0-13.5% for safe storage in U.S. grades, varying by grain type.^[35]^[38]^[35] Foreign material (FM) quantification removes and measures non-grain elements like chaff, dust, or seeds via sieving, aspiration, or mechanical dockage testers, ensuring purity for end-use applications. In wheat, a 1,000- to 1,050-gram sample is processed through a Carter Dockage Tester with air blasts, riddles, and sieves to separate FM, limited to under 1% (specifically 0.4% maximum for U.S. No. 1 grades) to prevent contamination and maintain nutritional integrity. Aspiration methods use air currents to lift lighter materials, followed by handpicking or sieving for heavier FM, with totals including both material other than wheat and contrasting classes held below 2% for premium categories. These procedures, standardized for reproducibility, directly impact grading and pricing, as higher FM reduces value and processing yields.^[35]^[35]^[5]

Chemical and Nutritional Testing

Chemical and nutritional testing of grains involves laboratory analyses to quantify key compositional elements, ensuring compliance with quality standards for storage, processing, and human consumption. These methods focus on determining moisture levels, macronutrients like protein and starch, micronutrients such as vitamins and minerals, and potential contaminants including mycotoxins. Accurate assessment is critical, as variations in these components directly influence grain nutritional value, shelf life, and safety. Techniques range from traditional wet chemistry to advanced spectroscopic and chromatographic methods, providing both rapid screening and precise validation. Moisture content is a primary indicator of grain storability, as excessive water promotes microbial growth and spoilage. The standard reference method for measuring moisture in grains is the air-oven drying technique, where samples are dried at 105°C until constant weight is achieved, typically over 24 hours, to calculate the percentage loss as moisture. This method, endorsed by organizations like the USDA and ASABE, yields results on a wet basis and serves as the benchmark for calibrating faster instruments. For safe long-term storage, moisture levels should generally be maintained between 12% and 14%, depending on the grain type and environmental conditions, to minimize fungal proliferation and maintain quality. Levels above 14% in cereals like wheat or corn can lead to rapid deterioration if not aerated properly. Protein and starch content are essential macronutrients evaluated to assess grain nutritional and functional quality, particularly for milling and feed applications. Near-infrared reflectance spectroscopy (NIR) is widely used for rapid, non-destructive analysis, correlating spectral data with protein and starch concentrations through calibrated models, achieving accuracies comparable to reference methods for grains like maize and wheat. For instance, NIR can predict protein levels with standard errors below 0.5% in barley and starch in sorghum with similar precision. When higher accuracy is required, wet chemistry serves as the backup: the Kjeldahl method digests samples with sulfuric acid to quantify total nitrogen, which is converted to protein using a factor of 5.7 for cereals, while enzymatic hydrolysis followed by glucose measurement determines starch content. These traditional approaches, though labor-intensive, provide the foundational data for NIR calibrations. Nutritional profiling extends to micronutrients, where high-performance liquid chromatography (HPLC) is employed to separate and quantify vitamins and certain minerals in grain extracts. For water-soluble vitamins like B1 (thiamine), B2 (riboflavin), and B6 (pyridoxine), reversed-phase HPLC with fluorescence or UV detection enables simultaneous analysis, detecting levels as low as 0.1 μg/g in fortified rice or wheat. Minerals such as iron and zinc, often bound in grain matrices, can be assessed post-digestion using ion-pair HPLC or coupled with mass spectrometry for enhanced specificity. To evaluate the glycemic impact of grain carbohydrates, in vitro digestion models simulate oral, gastric, and intestinal phases, measuring glucose release rates to estimate the glycemic index (GI); these static or dynamic protocols correlate well with in vivo responses, predicting low-GI grains (below 55) based on resistant starch content. Toxin screening is vital to detect mycotoxins produced by fungi, which pose health risks even at trace levels. Enzyme-linked immunosorbent assay (ELISA) offers a quick, field-applicable method for initial screening, using antibodies to bind specific mycotoxins like aflatoxins or deoxynivalenol in grain extracts, with detection limits around 1-5 ppb. For confirmatory analysis, liquid chromatography-mass spectrometry (LC-MS) provides multi-mycotoxin detection in a single run, separating and identifying compounds via electrospray ionization and tandem MS, as validated for cereals with recoveries over 90%. Regulatory limits enforce safety; for example, the European Union sets a maximum of 4 ppb for total aflatoxins (B1 + B2 + G1 + G2) in polished rice under Commission Regulation (EC) No 1881/2006, ensuring levels do not exceed thresholds linked to carcinogenicity.

Standardization and Classification Systems

Standardization and classification systems for grain quality provide structured frameworks to ensure consistency, safety, and marketability across global trade. These systems integrate physical, chemical, and biological assessments into hierarchical grading categories, facilitating fair pricing and regulatory compliance. Internationally, bodies like the Codex Alimentarius Commission and the International Organization for Standardization (ISO) establish baseline specifications, while regional systems such as those in the United States and European Union adapt them to local needs, emphasizing defect limits, contaminant thresholds, and export readiness. The Codex Alimentarius Commission, under the Food and Agriculture Organization (FAO) and World Health Organization (WHO), develops voluntary international standards for cereals, including wheat and durum wheat, to promote fair trade practices and protect consumer health. The Codex Standard for Wheat and Durum Wheat (CXS 199-1995) specifies that grains must be safe, of fair average merchantable quality, and free from excessive impurities or contaminants, with essential composition requirements such as maximum levels for mycotoxins aligned with broader Codex guidelines. For instance, unprocessed cereal grains must not exceed specified aflatoxin limits to prevent health risks. These standards serve as references for national regulations but do not prescribe numerical grading tiers like sound grains exceeding 95%, which appear in some derived regional adaptations. The ISO 7970:2021 standard establishes minimum specifications for common wheat (Triticum aestivum L.) intended for human consumption, requiring grains to be sound, clean, and free from foreign odors or signs of deterioration. Key criteria include a maximum moisture content of 14.5%, total impurities not exceeding 15.0%, with extraneous foreign matter limited to 2.0% and defective grains subject to specific limits such as unsound grains at 1.0% and broken grains at 7.0%, and prohibitions on treatments like irradiation or chemical fumigation that alter quality. This nomenclature and specification framework supports uniform international classification by defining botanical and quality parameters, aiding in trade disputes and quality verification. In the United States, the United States Department of Agriculture (USDA) administers comprehensive grading standards under the Federal Grain Inspection Service (FGIS), covering 12 major grains with numerical grades from 1 (highest) to 5 (lowest) based on cumulative defects. For Hard Red Winter Wheat, a key class, grading considers test weight (minimum 60 lb/bu for Grade 1, decreasing to 50 lb/bu for Grade 5) and total defects, including heat-damaged kernels (max 0.2% for Grades 1-2), total damaged kernels (max 2% for Grade 1), foreign material (max 0.4% for Grade 1), and shrunken/broken kernels (max 3% for Grade 1). The system aggregates these into a total defect limit (3% for Grade 1, rising to 20% for Grade 5), with Sample Grade assigned to wheat failing these thresholds due to odors, heating, or excessive contaminants like stones (max 0.1% across grades). This approach ensures market transparency and premium pricing for high-grade lots. European Union regulations prioritize food safety through maximum contaminant levels in cereals, as outlined in Commission Regulation (EU) 2023/915, which replaced earlier directives to set stricter thresholds for mycotoxins, heavy metals, and processing aids. For unprocessed cereal grains, deoxynivalenol is limited to 1.0 mg/kg (as amended in 2024), zearalenone to 0.02 mg/kg (for durum wheat), and cadmium to 0.1 mg/kg, with sampling methods specified under Regulation (EC) No 401/2006 to enforce compliance. The Hazard Analysis and Critical Control Points (HACCP) system, mandated by Regulation (EC) No 852/2004, integrates into grain handling to identify and mitigate contaminant risks from farm to export, ensuring traceability and preventing adulteration. Other regions, such as Canada via the Canadian Grain Commission, align with similar safety-focused classifications. Export certifications reinforce these standards by verifying compliance for international shipments, often requiring official inspections for quality, weight, and phytosanitary status. In the U.S., FGIS issues Export Grain Inspection Certificates under the United States Grain Standards Act, mandatory for shipments over 15,000 tons annually, confirming grade factors like defects and contaminants against USDA standards. Internationally, phytosanitary certificates from bodies like the International Plant Protection Convention (IPPC) and health certificates attest to freedom from pests and residues, while ISO-aligned quality declarations support customs clearance in markets like the EU. Emerging digital grading systems leverage artificial intelligence (AI) for precision agriculture, enhancing traditional methods with automated, non-destructive analysis. AI-powered optical sorters, such as those using convolutional neural networks for wheat appearance quality, achieve over 95% accuracy in detecting defects like discoloration or shriveling by processing images from hyperspectral cameras. These tools integrate into sorting lines to classify grains in real-time, reducing human error and enabling predictive modeling for storage quality, as demonstrated in FEDformer-based systems that forecast deterioration based on environmental data. Adoption in precision farming, supported by platforms from organizations like the USDA's Agricultural Research Service, improves efficiency by up to 30% in grading throughput while aligning with ISO and Codex parameters.

Wheat-Specific Quality

Physical and Botanical Criteria

The wheat kernel, the primary botanical unit of the grain, comprises three distinct structural components that influence its milling and end-use quality. The outer bran layer, consisting of the pericarp, aleurone, and nucellar epidermis, provides protection and is rich in fiber and minerals. The germ, or embryo, is the reproductive portion containing oils, vitamins, and enzymes essential for sprouting. The endosperm, the largest part, is a starchy reserve composed mainly of protein matrix and starch granules, serving as the source for flour extraction during milling.^[39]^[40] Varietal differences in wheat significantly affect physical and botanical traits, particularly between common wheat (Triticum aestivum) and durum wheat (Triticum turgidum subsp. durum). Common wheat varieties, used primarily for bread and pastry, typically exhibit softer kernels with a less compact endosperm structure, facilitating easier milling into fine flour. In contrast, durum wheat features harder, more vitreous kernels with a denser endosperm, ideal for semolina production in pasta, due to its higher starch-protein adhesion and amber coloration from carotenoid pigments. These differences arise from genetic variations in kernel texture and composition, impacting processing efficiency and product functionality.^[41]^[42] Test weight, a key physical criterion, measures kernel density and plumpness in pounds per bushel (lb/bu), serving as an indicator of grain fill and overall quality. Premium hard wheat grades require a minimum test weight of 60 lb/bu, reflecting well-filled kernels that enhance milling yields and storage stability. Studies have shown a positive correlation between test weight and grain yield across related wheat lines, though environmental factors can modulate this relationship, with higher test weights often associated with better yield potential under optimal conditions.^[43]^[44] Kernel hardness, another critical botanical trait, determines milling behavior and is quantified using the Single Kernel Characterization System (SKCS), which assesses individual kernels by crushing force, deformation, and electrical conductivity to yield a hardness index on a 0-100 scale. Hard wheat varieties, suited for bread and durum products, typically exhibit SKCS hardness indices greater than 50, indicating a tough endosperm that results in coarser particle sizes post-milling and higher flour protein retention. This system allows for rapid, non-destructive evaluation of uniformity, aiding breeding and quality control.^[45]^[46]^[47] Vitreousness refers to the translucent, glassy appearance of kernels, primarily in hard wheat, where a high percentage indicates dense starch packing and superior milling properties. For premium hard wheat, such as Hard Red Spring or Durum classes, at least 75-80% translucent kernels are desired, as lower levels signal mealy or chalky endosperm that reduces flour yield. Kernel color, assessed visually or instrumentally, complements vitreousness; desirable hard wheat shows minimal yellow tint scores, reflecting low pigmentation interference for clean flour extraction, while durum varieties favor a bright amber hue from natural carotenoids.^[43]^[48]^[49]

Chemical and Processing Qualities

The chemical composition of wheat, particularly its protein and starch components, significantly influences its suitability for milling and baking processes. Protein quality in bread wheat is primarily evaluated through gluten strength, which determines dough handling and end-product performance. The farinograph test assesses this by measuring water absorption and dough stability; for bread flour, optimal absorption ranges from 58% to 65%, reflecting the flour's capacity to hydrate and form a cohesive dough without becoming too stiff or sticky.^[50] Wet gluten content, another key indicator, should exceed 25% on a 14% moisture basis to ensure sufficient viscoelastic properties for breadmaking, with higher values (up to 35%) associated with stronger gluten networks that enhance loaf structure.^[51] Milling yield, or extraction rate, quantifies the efficiency of separating endosperm from bran and germ, typically achieving 72% to 78% for clean, conditioned bread wheat in modern roller mills. This rate is calculated as the percentage of flour produced relative to the input wheat weight entering the first break rolls. The process begins with break rolls, which fracture the kernel to release coarse endosperm particles and initial break flour (about 20-30% of total yield), followed by reduction rolls that grind these particles into finer flour while minimizing bran contamination. Higher extraction rates improve economic efficiency but must balance against increased ash and fiber content, which can compromise baking quality if exceeding 78%.^[52] Baking parameters further evaluate wheat's processing performance, with loaf volume serving as a primary metric for bread wheat; standard test bakes yield volumes of 900 to 1200 cm³ for optimal samples, indicating good gas retention and oven spring. The alveograph test complements this by quantifying dough extensibility through the L value (in mm), which measures how far the dough can stretch before rupturing under pressure, ideally balancing with tenacity (P value) for extensible yet elastic doughs suitable for fermentation and shaping. These parameters ensure the flour produces loaves with desirable height, crumb texture, and symmetry. Starch quality in wheat is critical to prevent excessive enzymatic degradation during processing, assessed via the falling number test, which measures alpha-amylase activity through the viscosity of a heated flour slurry. A minimum falling number of 250 seconds is required to avoid sticky doughs and reduced loaf volumes, as lower values indicate elevated alpha-amylase that prematurely breaks down starch into sugars, leading to poor water absorption and baking defects. Sound wheat typically exceeds 300 seconds, ensuring stable pasting properties during milling and dough development.^[53]

Grading and Market Standards

The United States Department of Agriculture (USDA) classifies wheat into six main classes based on color, hardness, and growing season: Hard Red Winter (HRW), Hard Red Spring (HRS), Soft Red Winter (SRW), Soft White, Hard White, and Durum.^[54] These classes determine end-use suitability, with HRW and HRS favored for bread due to higher protein content, while SRW and Soft White are preferred for pastries and cookies.^[55] Grading within each class follows USDA standards, which assign numerical grades (U.S. Nos. 1 through 5) primarily based on test weight, total defects, and other factors. For Grade 1 wheat, the maximum total defects—including damaged kernels, foreign material, and shrunken or broken kernels—must not exceed 3.0 percent, ensuring high quality for milling and export.^[43] In international trade, wheat grading aligns with analytical methods from the International Association for Cereal Science and Technology (ICC), which provide standardized tests for quality parameters like protein content and moisture to facilitate global commerce.^[56] High-protein HRW wheat, particularly varieties exceeding 12 percent protein, commands significant market premiums, often $1.00 to $2.00 per bushel above standard grades, reflecting demand from importers for strong gluten properties in baking.^[57] These premiums vary by region and year but underscore the economic value of protein as a key differentiator in HRW exports.^[58] Quality assurance for wheat relies on official inspections conducted by the USDA's Federal Grain Inspection Service (FGIS), which verifies compliance with standards for export shipments and issues certificates detailing grade, weight, and condition.^[59] FGIS oversight ensures uniformity and trust in the supply chain, with mandatory inspections for all U.S. wheat exports.^[60] Additional certifications, such as USDA Organic, prohibit genetically modified organisms (GMOs) and synthetic inputs, while Non-GMO Project verification appeals to markets seeking GMO-free wheat, though U.S. wheat remains predominantly non-GMO by cultivation.^[61] Post-2020, wheat markets have experienced shifts driven by climate variability, with increased emphasis on sourcing resilient varieties that maintain yield and quality under heat and drought stress, influencing premiums for HRW classes with proven adaptability.^[62] Events like the 2021-2022 global supply disruptions from weather extremes have heightened buyer focus on climate-resilient traits in grading and selection, though traditional defect and protein metrics remain central.^[63] This trend promotes breeding programs prioritizing resilience without altering core USDA grading frameworks.^[64] As of 2025, U.S. initiatives include preparations for introducing drought-resistant wheat varieties, potentially incorporating genetic modifications to enhance resilience against projected yield declines of 18-30% by mid-century due to climate change.^[65]^[66]

Rice-Specific Quality

Physical and Milling Characteristics

Physical and milling characteristics are fundamental to rice quality, as they determine the grain's structural integrity, processing efficiency, and market value. These traits encompass dimensions, density, impurity levels, and post-milling appearance, which influence milling recovery and consumer appeal. High-quality rice exhibits uniform kernel shape, minimal defects like chalkiness, and high yields of intact grains after processing, enabling efficient separation of hulls, bran, and endosperm while preserving wholeness. Grain dimensions, particularly the length-to-width ratio, classify rice varieties and affect milling performance. Long-grain rice, prized for premium markets, typically has a length-to-width ratio of 3.0 or greater for milled kernels, with kernel lengths exceeding 6.0 mm.^[67] Medium-grain varieties fall between 2.0 and 2.9, while short-grain types are below 2.0. Chalkiness, characterized by opaque and floury endosperm covering at least three-fourths of the kernel surface, is limited to 11% in standard grades per Codex guidelines to ensure translucency and reduce breakage.^[67] Excessive chalkiness compromises structural stability and leads to higher fragmentation.^[67] Test weight serves as a proxy for grain density and fill quality, with U.S. rough rice averaging 45 pounds per bushel, though premium lots range from 45 to 50 pounds per bushel to indicate plump, well-developed kernels.^[68] Milling degree is quantified by head rice yield, the percentage of unbroken or minimally broken kernels (at least three-fourths the length of a whole kernel) after dehulling and polishing, where yields above 65% denote superior quality and minimal fissuring from harvest or drying.^[68] This metric reflects the grain's resilience, with optimal yields derived from uniform moisture control during storage to prevent stress cracks. Impurities, including dockage such as chaff, stones, and weed seeds, are strictly limited to under 1% in high-grade rough rice to avoid equipment damage and contamination during milling.^[69] Broken grains are classified by size relative to whole kernels: large brokens (second heads) exceed three-fourths kernel length, medium brokens range from one-half to three-fourths, and small brokens are under one-half, with total brokens capped at 4-10% depending on grade to maintain head rice integrity.^[68] Post-milling texture is evaluated through whiteness index using colorimetry in the CIE Lab* color space, where higher L* values (lightness) indicate thorough bran removal and a bright, appealing appearance for consumer-grade rice.^[70] This metric correlates with milling precision, as lower L* values signal residual bran or yellowing, reducing market premiums.^[70]

Nutritional and Cooking Properties

The nutritional profile of rice is characterized by its carbohydrate-dominant composition, with protein content typically ranging from 7% to 8% on a dry weight basis, contributing to its role as a staple providing essential amino acids, though limited in lysine.^[71] Glycemic index (GI) values for rice varieties vary widely from 50 to 90, influenced by factors such as amylose content and processing; low-GI varieties (around 50) promote slower blood glucose release, while high-GI types (up to 90) lead to rapid spikes, affecting dietary recommendations for diabetes management.^[72] To address micronutrient deficiencies, biofortified varieties like Golden Rice have been developed, incorporating genes for beta-carotene production to supply provitamin A, with human trials confirming effective conversion to vitamin A at intakes equivalent to one cup of cooked rice daily.^[73] Amylose content significantly influences both nutritional digestibility and cooking outcomes, with sticky rice varieties featuring low amylose (15-20%) that results in softer, more cohesive textures post-cooking, while high-amylose types (25-30%) yield fluffier, less adhesive grains suitable for pilafs.^[74] This starch component is quantified using the iodine binding method, where absorbance at 620 nm correlates with amylose concentration after reaction with iodine-potassium iodide solution.^[75] Gelatinization temperature, the point at which starch granules swell and lose crystallinity upon heating, spans 55-80°C across rice types, determining the heat required for proper cooking; higher temperatures (above 70°C) are associated with firmer varieties.^[76] Pasting viscosity profiles, assessed via rapid visco analyzer (RVA), reveal peak viscosities and setback during cooling, which predict gel strength and retrogradation tendencies—low-amylose rices show higher peak viscosities due to greater swelling.^[77] During cooking, rice absorbs water at rates of 1.5 to 2.5 times its dry weight, depending on variety and method, leading to volume expansion and texture development; for instance, long-grain rices absorb closer to 2 times under standard boiling. Texture profile analysis (TPA) quantifies key sensory attributes through double compression tests, measuring hardness as the peak force during first bite (higher in high-amylose rices) and stickiness as the negative force of adhesion (elevated in low-amylose types).^[78] These metrics correlate strongly with consumer preferences, with hardness values often exceeding 2000 g force for firm cooked grains and stickiness below 500 g for non-cohesive results.^[79]

Classification and Export Grades

Rice classification for export purposes emphasizes physical attributes such as grain length, breakage, color purity, and milling quality to facilitate international trade and ensure consistency in supply chains. In the United States, the United States Department of Agriculture (USDA) establishes official standards for milled rice, dividing it into classes based on grain length: long grain (kernels 6.0 mm or longer), medium grain (5.2 to 6.0 mm), and short grain (less than 5.2 mm). Grades range from U.S. Extra Fancy to U.S. No. 6, with Sample grade for substandard lots, primarily determined by tolerances for broken kernels, red rice, damaged kernels, and chalky grains. For instance, U.S. No. 1 long grain milled rice permits no more than 2% broken kernels and 0.5% red rice or damaged kernels, while U.S. No. 3 allows up to 15% broken and 4% red rice or damaged kernels.^[80]^[81] Internationally, the International Rice Research Institute (IRRI) provides evaluation scales that influence global grading protocols, focusing on parameters like grain dimensions, head rice yield, and chalkiness to assess overall quality. IRRI classifies uncooked milled rice length as extra long (>7.5 mm), long (6.61–7.5 mm), medium (5.51–6.6 mm), and short (<5.5 mm), with shape determined by length-to-width ratio per ISO standards (slender >3.0, medium 2.4–3.0, bold <2.4). Chalkiness is rated on a 0–9 Standard Evaluation System (SES) scale, where 0 indicates no chalk and 9 denotes >75% chalky area, while head rice (whole kernels >75% of original length) and broken grains are quantified as percentages after milling. These scales support standardized quality assessment for breeding and trade, though they are advisory rather than legally binding.^[82]^[83] Export grading in major producing countries like Thailand and India adapts these principles to market demands, often specifying broken kernel percentages for different rice types. Thai white rice export standards categorize grades by breakage levels, such as 5% broken (max 7% broken), 10% (max 12%), up to 45% broken, with long grain classes defined as >6.2 mm and strict limits on red/undermilled (0.1–2.0%) and damaged kernels (0.1–2.0%). For parboiled rice, 100% broken grades are common for export, featuring extra well-milled grains with <0.5% foreign matter and moisture <14%, catering to demand in regions like Africa and the Middle East. In India, non-basmati rice exports follow similar breakage-based grades (e.g., 5–100% broken for parboiled varieties), enforced through registration with the Agricultural and Processed Food Products Export Development Authority (APEDA) to meet importer specifications on purity and contaminants.^[84]^[85]^[86] Aromatic varieties like basmati receive specialized grading to preserve premium market value, with Indian export rules under the Basmati Rice (Export) Grading and Marking Rules, 2013, defining three grades: Special, Grade A, and Grade B. These require minimum average pre-cooked grain length of 6.6 mm for Special and A grades (6.61 mm for B), an elongation ratio after cooking of at least 1.7, and limits on broken grains (1% for Special, 2% for A, 5% for B) and immature/shrunken grains (3–7%). Moisture must not exceed 13.5%, and the rice must be sorted clean with <0.1% foreign matter, ensuring compliance with Agmark certification for traceability.^[87] Recent global trade regulations have introduced stricter contaminant limits, particularly for inorganic arsenic, to protect consumer health amid rice's role as a staple. The European Union's Commission Regulation (EU) 2023/465, effective from March 2023, sets maximum levels at 0.15 mg/kg for non-parboiled milled rice and 0.25 mg/kg for parboiled rice, influencing export standards from major suppliers like India and Thailand by requiring testing and certification for EU-bound shipments. These post-2022 updates align with Codex Alimentarius guidelines and have prompted enhanced irrigation and soil management practices in exporting countries to meet the thresholds.^[88]

Other Major Grains

Corn Quality Factors

Corn quality is primarily determined by attributes that support its diverse applications in animal feed, human food, and industrial processing, such as ethanol production. Key kernel types include dent corn, which features a soft starchy center that causes a characteristic dent or indentation at the kernel crown upon drying, making it the predominant type for commercial grain production due to its high starch content suitable for milling and fermentation. In contrast, flint corn has a hard, vitreous endosperm throughout, resulting in rounded kernels with greater resistance to pests and mechanical damage but lower starch yield, often used in niche markets like decorative or specialty feeds. Harvesting corn grain typically occurs when dry matter content exceeds 70%, corresponding to kernel moisture levels of 15-30% to minimize shrinkage and ensure storability while facilitating easy shelling from the cob.^[89]^[90]^[91] Physical traits are critical for handling, storage, and processing efficiency. Test weight, a measure of bulk density, must meet a minimum of 56 pounds per bushel for U.S. No. 1 yellow corn to indicate sound, well-filled kernels with minimal voids, reflecting good kernel development and low foreign material. For dry milling applications, stress cracks—internal fissures in the endosperm caused by rapid drying—should be limited to less than 10% of kernels to prevent breakage during grinding, ensure larger flake sizes, and maintain higher yields of prime products like grits and flour.^[92]^[93] Chemical composition influences nutritional value and end-use performance, with typical yellow corn containing 4-5% oil and 8-10% protein on a dry basis, providing essential energy for feed and extraction potential for industrial oils. Yellow corn standards specify yellow-kerneled grain with no more than 5% of other colors, where the pigmentation arises from beta-carotene and related carotenoids, contributing to its visual classification and provitamin A content. Damage factors, including mold, are capped at less than 5% total damaged kernels for acceptable grades, as mold compromises structural integrity and nutritional quality; additionally, aflatoxin levels must remain below 20 parts per billion in feed to avoid toxicity risks in livestock.^[93]^[90]^[94]

Barley and Sorghum Quality Aspects

Barley quality is primarily evaluated for its suitability in malting and brewing, where specific physical and biochemical traits ensure optimal enzymatic activity and extract efficiency during processing. For malting grades, kernels must exhibit high plumpness, typically exceeding 80% retention on a 6/64-inch sieve for two-row varieties, as this correlates with uniform germination and higher malt yields.^[95] Protein content is targeted between 9% and 12% to balance enzymatic potential without excessive haze formation in beer, with levels above 12% often leading to reduced extract and poorer foam stability.^[96] Beta-glucan levels below 4% are critical for brewability, as higher concentrations increase viscosity during mashing, complicating filtration and lowering efficiency; varieties with low beta-glucan also show enhanced beta-glucanase activity for better modification.^[97] Sorghum quality focuses on its roles in feed, food, and biofuel production, with preferences for varieties that maximize nutritional value and processing yields while minimizing anti-nutritional factors. Tannin-free varieties are favored for feed applications, particularly in poultry diets, as tannins can bind proteins and reduce digestibility, whereas high-tannin types are sometimes selected for bird resistance but compromise overall grain value.^[98] Test weight serves as a key indicator of grain density and storage potential, with U.S. standards requiring at least 56 pounds per bushel for No. 1 grade sorghum to ensure minimal damage and high market value.^[35] Bird resistance traits, such as pigmented pericarp or compact panicle structure in select hybrids, help protect yields in field conditions without relying solely on tannins, though breeding efforts aim to balance these with low anti-nutritional profiles.^[99] Both barley and sorghum share common quality thresholds for safe storage and contaminant prevention, particularly in humid production regions. Moisture content must be maintained below 14% at harvest to inhibit fungal growth and mycotoxin accumulation, as elevated humidity promotes Fusarium species that produce deoxynivalenol and zearalenone in these grains.^[100] In humid areas, such as subtropical zones, mycotoxin risks are heightened due to prolonged wet conditions favoring mold proliferation, necessitating vigilant monitoring and drying practices.^[101] Processing quality further distinguishes these grains: barley malts achieve extract yields exceeding 80% on a dry basis for premium brewing, reflecting efficient starch conversion by endogenous enzymes.^[102] Sorghum, valued for ethanol production, typically contains around 70% starch, enabling fermentation efficiencies comparable to corn when using tannin-free, high-starch hybrids.^[103] These traits underscore barley's specialization for beverage applications and sorghum's versatility in bioenergy and feed, with quality assessment often referencing general grading protocols for contaminants.^[3]

Emerging Standards for Miscellaneous Grains

Miscellaneous grains, such as oats, rye, and quinoa, are gaining prominence in global agriculture due to their nutritional profiles and adaptability, prompting the development of specialized quality standards that emphasize both physical integrity and health-promoting attributes.^[104] For oats (Avena sativa), key quality metrics include groat percentage, which measures the proportion of dehulled kernels and is targeted above 80% in premium varieties to ensure efficient milling and high yield of usable groat material.^[105] Additionally, oat products qualify for heart-healthy labeling claims if they provide at least 0.75 grams of beta-glucan soluble fiber per serving, as part of a diet low in saturated fat and cholesterol, according to FDA regulations finalized in 2006; typical beta-glucan content in whole oats ranges from 3% to 5%, supporting cholesterol reduction when consumed at sufficient daily intakes of 3 grams, aligning with regulatory approvals from bodies like the FDA and EFSA.^[106]^[107] Rye (Secale cereale) standards focus on contamination risks and enzymatic stability to suit its primary use in baking. Ergot contamination, caused by Claviceps purpurea, is strictly limited to less than 0.05% by weight in traded rye grain to mitigate toxicity from ergot alkaloids, as established in international Codex Alimentarius guidelines and national regulations like those in Canada.^[108] The falling number, an indicator of alpha-amylase activity, should typically range from 120 to 200 seconds for optimal rye bread production to ensure adequate enzymatic activity for fermentation without excessive stickiness or reduced loaf volume.^[109] Quinoa (Chenopodium quinoa) quality criteria prioritize post-harvest processing and nutritional completeness to enhance palatability and market value. Effective saponin removal through washing or mechanical methods is essential, reducing bitter compounds to below detectable levels (typically <0.1% residual) for consumer acceptance and safe consumption.^[110] Protein content in quinoa grains ranges from 12% to 18%, featuring a complete amino acid profile with all essential amino acids, including high levels of lysine, making it a superior plant-based protein source comparable to animal proteins.^[111]^[112] Emerging trends in miscellaneous grain standards reflect broader sustainability goals, with organic certifications becoming integral for market differentiation; USDA-accredited programs require verified absence of synthetic pesticides and GMOs, boosting demand for certified oats, rye, and quinoa, with growth rates around 10-12% annually since 2020, as of 2023 data.^[113]^[114]^[115] Post-2020 developments emphasize climate-adapted varieties, such as drought-tolerant millets with low glycemic index (GI below 55), promoted through initiatives like the UN's 2023 International Year of Millets to enhance resilience in arid regions while maintaining nutritional benefits like high fiber and mineral content.^[116]

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Federal Grain Inspection Service
FGIS establishes and maintains official standards for barley, canola, corn, flaxseed, oats, rye, sorghum, soybeans, sunflower seed, triticale, wheat, mixed ...
[59]
Federal Grain Inspection Service - an overview | ScienceDirect Topics
By law, all export shipments of wheat are inspected by FGIS who issue both official grade and weight certifications. According to a 2003 publication of US ...
[60]
Organic 101: Can GMOs Be Used in Organic Products? - USDA
May 17, 2013 · The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products.Missing: wheat | Show results with:wheat
[61]
Global wheat yields would be '10%' higher without climate change
May 21, 2025 · Global yields of wheat are around 10% lower now than they would have been without the influence of climate change, according to a new study.Missing: 2020 | Show results with:2020
[62]
https://www.carbonbrief.org/global-wheat-yields-would-be-10-higher-without-climate-change/
[63]
Wheat crop traits conferring high yield potential may also improve ...
Abstract. Increasing genetic wheat yield potential is considered by many as critical to increasing global wheat yields and production, baring major changes.
[64]
[PDF] CODEX STANDARD FOR RICE
1.1 Long grain rice has either: 1.1. 1 a kernel length of more than 6.0 mm and with a length/width ratio of more than 2 but less than 3, or; 1.1. 2 a kernel ...Missing: physical | Show results with:physical
[65]
[PDF] Rice Inspection Handbook - Agricultural Marketing Service - USDA
Aug 20, 2020 · “This rice meets the length/width ratio requirements. (length/width ratio) for (type).” (b). “Length/width ratio is (length/width ratio).” (c).Missing: dimensions | Show results with:dimensions
[66]
[PDF] Rice Quality | JICA
Degree of purity: Purity is related to the presence of dockage in the grain. Dockage refers to material other than paddy and includes chaff, stones, weed seeds ...
[67]
Optimizing lab methods for consistent rice milling analysis - Olaoni
Dec 2, 2024 · The color of the milled rice was quantified using the CIE (L*/a*/b*) color system. Dadali et al. (2007) reported that these color coordinates ...
[68]
https://www.frontiersin.org/journals/plant-science...
About 80% of rice grain is composed of carbohydrates (starch), with its protein content as low as 7%–8%. Therefore, increasing the protein content of rice ...
[69]
A systematic review of the influence of rice characteristics and ... - NIH
Aug 27, 2015 · Based on a glucose reference value of 100, the observed glycaemic index values for rice varieties ranged from 48 to 93, while the insulinaemic ...
[70]
Golden Rice is an effective source of vitamin A1 - PMC - NIH
β-Carotene derived from Golden Rice is effectively converted to vitamin A in humans. This trial was registered at clinicaltrials.gov as NCT00680355.Missing: protein | Show results with:protein
[71]
Effect of rice variety and location on nutritional composition ...
Based on amylose content, rice varieties could be classified as waxy (0–2%), very low (5–12%), low (12–20%), intermediate (20–25%) or high (25–33%) (Li et al., ...
[72]
Developing climate-resilient rice varieties (BRRI dhan97 and BRRI ...
Based on [31] recommended Iodine-binding method, the amylose content was calculated. ... It is commonly known that non-sticky rice and foods with a high amylose ...
[73]
[PDF] Influence of Solutes and Water on Rice Starch Gelatinization
in an excess amount of water was heated to 130°C at 10°C/min, gelatinization endotherm was observed at a temperature range of 65–86° C.
[74]
Relationship of Rice Grain Amylose, Gelatinization Temperature and ...
Relationships between different categories of AAC and RVA pasting profiles. The relationships of AAC and RVA properties were almost the same for both IG and HG.Missing: 55-80° | Show results with:55-80°
[75]
The molecular structural features controlling stickiness in cooked ...
Mar 6, 2017 · In addition to sensory evaluation by human panels, textural properties of cooked rice are commonly evaluated by texture profile analysis (TPA) ...
[76]
Investigating cooked rice textural properties by instrumental ...
There was a strong correlation between hardness and stickiness measured by texture profile analysis (TPA) and by panelists, suggesting that TPA can be used ...
[77]
Milled Rice | Agricultural Marketing Service - USDA
Grades and Standards · US Standards for Milled Rice · Historical Compilation of Changes in the U.S. Standards for Rice (pdf).
[78]
United States Standards for Milled Rice - Federal Register
Sep 30, 2002 · Grades and grade requirements for the classes Long Grain Milled Rice, Medium Grain Milled Rice, Short Grain Milled Rice, and Mixed Milled Rice. ...
[79]
Measuring white rice quality - IRRI Rice Knowledge Bank
Measuring white rice quality is measured by moisture, grain dimensions, 1000-grain weight, milling degree, milling recovery, dockage, head rice and broken ...Missing: impurities | Show results with:impurities
[80]
[PDF] rice-standard-evaluation-system.pdf
The overall damage rating (D) is converted to a 0-9 scale. Scale %. Damage. Rating. (D). 0. No damage. 1. 1-10. 3. 11-30. 5. 31-50. 7. 51-75. 9 more than 75 ...
[81]
[PDF] Standards of Thai Fragrant Rice BE 2559
NOTIFICATION OF MINISTRY OF COMMERCE. Subject: Standards of Thai Fragrant Rice. B.E. 2559. Whereas it is expedient to prescribe standards of Thai Fragrant ...
[82]
[PDF] 215 EXPORT STANDARDS SPECIFICATIONS OF THAI WHITE RICE
Thailand Standards for Rice |. EXPORT STANDARDS SPECIFICATIONS OF THAI WHITE RICE. Grades. Grain Classification (%). Size of. Head rice. (parts). Size of.
[83]
Non Basmati Rice - APEDA
Stringent quality control measures ensure that the rice meets international standards for grain size consistency, moisture content, and absence of contaminants.Missing: grades | Show results with:grades
[84]
[PDF] Basmati Rice (Export) Grading and Marking Rules - at www.dmi.gov.
Grade Designation mark:- The grade designation mark shall consist of a label bearing design consisting of an outline map of India with the word "AGMARK" and the ...
[85]
Regulation - 2023/465 - EN - EUR-Lex
### Summary of Maximum Levels for Inorganic Arsenic in Rice (Regulation (EU) 2023/465)
[86]
BE BOLD. Shape ... - Specialty Corns | New Mexico State University
Dent corns with flinty sides and soft cores of starch that cause the end of the kernels to collapse or dent during drying fall between the flint and flour types ...Corn Classification · Dent Corn · Sweet Corn
[87]
[PDF] United States Standards for Corn - Agricultural Marketing Service
There are three classes for corn: Yellow corn, White corn, and Mixed corn. (1) Yellow corn. Corn that is yellow-kerneled and contains not more than 5.0 percent ...
[88]
Relationship of Corn Test Weight and Drydown Rates
Sep 13, 2021 · Test weight is a measurement of bulk density or weight of a unit volume of grain, which for corn is pounds per bushel.
[89]
Grain Test Weight Considerations for Corn - Purdue Agronomy
In its simplest form, the equation is (A / B) x C; where A = 100 - dry moisture content, B = 100 - wet moisture content, and C = test weight at wet moisture ...Missing: bulk density
[90]
[PDF] 2024/2025 - corn harvest quality report - U.S. Grains Council
• Chemical Composition: protein, starch and oil concentrations. • Physical Factors: stress cracks, 100-kernel weight, kernel volume, kernel true density ...
[91]
Aflatoxins in Corn | MU Extension
May 30, 2010 · Corn with an aflatoxin content of 20 ppb or more may not be sold for interstate commerce. Aflatoxin-contaminated corn may be used locally for ...
[92]
Malting Barley Quality Specifications - Deer Creek Malthouse
Plumpness is assessed by sieving over a 6/64” slotted screen with greater than 80% kernel retention being ideal for a two rowed barley. Six rowed varieties are ...Missing: grade | Show results with:grade
[93]
Quality attributes for barley malt: “The backbone of beer” - Rani - 2021
Jul 19, 2021 · Better malting performance is associated with lower level of β-glucan and higher level of β-glucanase in grain (Narzis, 2012). The high ...
[94]
Utilization of Grain Physical and Biochemical Traits to Predict ... - MDPI
Oct 28, 2022 · A grain beta-glucan content of 4.0% or less is considered suitable for any malt variety, and varieties K 551 (3.3%), Amber (3.4%), and BCU 73 ( ...<|control11|><|separator|>
[95]
[PDF] Evaluation of Low-Tannin Grain Sorghum in Broiler Chicken Diets
In the U.S only tannin free sorghum is grown so it can be used in poultry ration to maximize the nutritional value of the grain (Kriegshauser, et al. 2006). ...Missing: ethanol | Show results with:ethanol
[96]
Screening grain sorghums for bird tolerance and nutritional quality
A sorghum breeding program is described in which the major objective was to develop tannin-containing group II sorghums that resist bird damage in the early ...
[97]
Mycotoxins - FDA
Sep 26, 2024 · T-2 and HT-2 toxins are mycotoxins produced by Fusarium molds. These toxins are found in contaminated grains, such as wheat, rye, oat, and ...
[98]
Fungal Species and Multi-Mycotoxin Associated with Post-Harvest ...
Jul 11, 2022 · Sorghum is affected by various fungal species in the field and post-harvest stages, known to produce mycotoxins that pose serious health risks ...
[99]
Rahr The Brewer's Standard™ 2-Row - RahrBSG
Rahr The Brewer's Standard™ 2-Row ; Moisture % Max. 4.5% ; Extract FG Min. 79.5% ; Protein Total. 12.5% ; Diastatic Power. 110 - 160°L ; Usage Rate. Up to 100%.
[100]
(PDF) Evaluation of Waxy Grain Sorghum for Ethanol Production
Aug 5, 2025 · Total starch and amylose contents ranged from 65.4 to 76.3% and from 5.5 to 7.3%, respectively. Fermentation efficiencies were in the range of ...
[101]
Oats: Grading factors - Canadian Grain Commission
Aug 1, 2025 · To determine the percentage by weight of damaged kernels,. Divide a representative portion of not less than 5 grams from the cleaned sample.Missing: 80%
[102]
[PDF] Oat Production - North Dakota State University
Groat percentage is calculated by dividing the weight of the groat by the weight of the kernel before dehulling.
[103]
[PDF] Growing Healthy Oat on the Canadian Prairies
Oat products that contain more than 4% Я-glucan can be labelled Heart Healthy. Figure 1.2.
[104]
Food Labeling: Health Claims; Soluble Dietary Fiber From Certain ...
Dec 23, 2005 · The minimum beta-glucan soluble fiber and total fiber content specified in the petition for eligible whole grain barley is at least 4 percent ( ...
[105]
Ergot of Cereals and Grasses - Government of Saskatchewan
Allowable Levels of Ergot in Grain ; Canadian Western Rye, 0.05 ; Canadian Western Oats, Nil ; Triticale, 0.03 ; General Purpose Barley, 0.10 ...
[106]
Procedures for Breadmaking Quality Assessment of Rye Wholemeal ...
Aug 8, 2019 · Flours with an FN value from 125 to 200 s are required to produce good quality rye bread [28]. ... The study revealed that for commercial rye ...
[107]
Box–Behnken Design: Wet Process Optimization for Saponins ... - NIH
Jul 1, 2022 · Furthermore, the seeds' protein content ranges from 12 to 23% and includes all essential amino acids (1). Quinoa contains fewer carbohydrates ...
[108]
[PDF] Quinoa: An Emerging "New" Crop with Potential for CELSS
Quinoa. (Chenopodiun7 quinoa Wilid.) is being considered as a new crop for CELSS because of its high protein value. (12-18%) and unique amino acid composition.
[109]
Seed Composition and Amino Acid Profiles for Quinoa Grown in ...
The quality of quinoa protein is noteworthy. Quinoa is reported to be a complete protein, because it contains all nine of the essential amino acids (35, 37, 41 ...
[110]
Organic Certification and Accreditation - Agricultural Marketing Service
Organic Certification allows a farm or processing facility to sell, label, and represent their products as organic.Becoming a Certified Operation · Organic Certifying Agents · Organic Transitioning
[111]
Millets and Their Impact on Diabetes Management | Cureus
Apr 29, 2024 · Millet's high-protein content improves glycemic response by raising insulin sensitivity [22]. The graph in Figure 3 shows the GI and protein ...<|control11|><|separator|>