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e-CFR data is current as of February 25, 2021

Title 7Subtitle BChapter VIIISubchapter APart 868Subpart E → §868.311


Title 7: Agriculture
PART 868—GENERAL REGULATIONS AND STANDARDS FOR CERTAIN AGRICULTURAL COMMODITIES
Subpart E—United States Standards for Milled Rice


§868.311   Grades and grade requirements for the class Second Head Milled Rice. (See also §868.315.)

Grades, Grade Requirements, and Grade Designations

GradeMaximum limits of—
Seeds, heat-damaged, and paddy kernels
(singly or combined)
Red rice and
damaged
kernels
(singly or combined) (percent)
Chalky kernels1 3 (percent)Color requirements1Minimum
milling
requirements2
Total (number
in 500 grams)
Heat-damaged kernels and objectionable seeds (number in 500 grams)
U.S. No. 11551.04.0White or CreamyWell milled.
U.S. No. 220102.06.0Slightly grayWell milled.
U.S. No. 335153.010.0Light grayReasonably well milled.
U.S. No. 450255.015.0Gray or slightly grayReasonably well milled.
U.S. No. 5754010.020.0Dark gray or rosyReasonably well milled.
U.S. Sample grade:
U.S. Sample grade shall be milled rice of this class which: (a) Does not meet the requirements for any of the grades from U.S. No. 1 to U.S. No. 5, inclusive; (b) contains more than 15.0 percent of moisture; (c) is musty or sour, or heating; (d) has any commercially objectionable foreign odor; (e) contains more than 0.1 percent of foreign material; (f) contains two or more live or dead weevils or other insects, insect webbing, or insect refuse; or (g) is otherwise of distinctly low quality.

1For the special grade Parboiled milled rice, see §868.315(c).

2For the special grade Undermilled milled rice, see §868.315(d).

3For the special grade Glutinous milled rice, see §868.315(e).

[67 FR 61251, Sept. 30, 2002]

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