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Japonica rice is a short-grain variety of Japanese rice, sometimes called sinica rice, is one of the two major domestic varieties of Asian rice. Japonica rice is extensively cultivated and consumed in China, Japan, Korea, and Taiwan. In Vietnam, it is primarily grown in Dong Thap and An Giang provinces
Rice grain is round, thick, and hard; rice is stickier due to the higher content of amylopectin, sticky and moist in texture when cooked.
*Note: The above information is for reference only.
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Broken (3/4 max): 5.0%
Moisture (max): 14.5%
Foreign matter (max): 0.5%
Damaged kernels (max): 0.1%
Yellow kernels (max): 0.5%
Chalky kernels (max): 3.0%
Red and streaked kernels (max): 0.5%
Average length of grain (min): 4.8 mm
Paddy (grains/50 Kgs) (max): 04
Milling degree: Well milled, double polished and sortexed