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1. White Long Grain Rice 5% broken + Broken (3/4 basic): 5.0% max + Whole grain: *0 % min + Moisture: *4% max + Damaged kernels: 1% max + Yellow kernels: 0.5% max + Foreign matters: 0.1% max + Paddy kernels: *5 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.2% max + Red kernels: 2% max + Milling degree: Well milled and double polished + Crop: Current 2.White Long Grain Rice *0% broken + Broken: *0.0% max + Whole grain: *5 % min + Moisture: *4% max + Damaged kernels: 1.*5% max + Yellow kernels: 1.0% max + Foreign matters: 0.2% max + Paddy kernels: *0 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.2% max + Red kernels: 2% max + Milling degree: Well milled and double polished 3.White Long Grain Rice *5% broken + Broken: *5.0% max + Whole grain: *0 % min + Moisture: *4% max + Damaged kernels: 1.*0% max + Yellow kernels: 1.*5% max + Foreign matters: 0.2% max + Paddy kernels: *5 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.3% max + Red kernels: 2% max + Milling degree: Well milled and polished 4. White Long Grain Rice *5% broken + Broken: *5.0% max + Whole grain: *0 % min + Moisture: *4% max + Damaged kernels: 2.0% max + Yellow kernels: 1.*0% max + Foreign matters: 0.5% max + Paddy kernels: *0 seeds/KG max + Chalky kernels: 8.0% max + Immature kernels: 1.*0% max + Red kernels: 3.5% max + Milling degree: Well milled and polished 5. White Long Grain Rice *5% broken + Broken: *5.0% max + Whole grain: *2 % min + Moisture: *4.5% max + Damaged kernels: 2.0% max + Yellow kernels: 2.0% max + Foreign matters: 1.0% max + Paddy kernels: *0 seeds/KG max + Chalky kernels: *0.0% max + Immature kernels: 2.0% max + Red kernels: 5.0% max + Milling degree: Ordinary + Whole grain: *2 % min 6. Jasmine rice Average length of grain: 6.4 mm min Broken (3/4 basis): 5% max Red kernels: 1% max Foreign matter: 0.2% max Chalky kernel: 5.0% max Damaged kernel: 1% max Paddy: *0 grains