USDA Rice Summary Report – Breakdown of Paddy: A rice kernel is made up of an outside husk, layers of bran, and the endosperm. The husk layer accounts for about 20% of the weight of paddy. When husk is removed, you have sellable brown rice, gaining in popularity with the heath food market. To get from brown rice to white rice, you remove the bran layers, which accounts for 8-10% of the kernel weight. The extent of bran layer removal is known as the milling degree. After milling paddy to white rice, a farmer can retain about 70% of the grain and have a quality finished product to sell or take to market. There is a market for quality long grain rice, medium, short grain rice, broken kernels, and even tips, known as brewer’s rice.
To see the breakdown of paddy component, click Breakdown of Paddy Component.
Zaccaria Brazil