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Ageing & Storage

Basmati Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting and gel properties, flavour and texture of cooked rice. This paper reviews research on the physical and chemical properties of the rice grain and how these change during storage.

Storage Preservation for Safety - The paddy is stored at a certain Moisture Level in all 3 Storage Modes

Silos : Safest Storage Mode

Ware House : Safer Storage Mode

Open Stack : Safe Storage Mode (Crates on the ground, with stacks on and covered with Tarpaulin, which are periodically removed for aeration.

Storage Capacity : 75,000 metric tons (Covered Godowns)

In domestic and international markets the quality of rice determines its market value and appeal. Various post-harvest processing treatments have been found effective to improve its sensory and cooking attributes. Ageing is undoubtedly one of the best ways to achieve the desired objectives. During storage, a number of physicochemical and physiological changes occur, this is usually termed as ageing and it enhance rice functionality and eating quality.

Ship loading system – bulk orders of non-basmati rice by ocean going vessels

We export small orders by containers.

Non- basmati Rice bulk orders with heavy quantity are normally transported as break-bulk cargo in bags; usually 20 - 25 kg woven propylene bags, allowing for easy handling and stowage. Bagged cargo is susceptible to a number of problems, including wet damage, tearing and theft.

Moisture :

One of the main causes of claims that arise when dealing with rice cargoes is its moisture content.When harvested, rice typically contains 20% - 28% moisture, depending on where it is grown and the atmospheric humidity at the time. It must be dried to about 12 - 14% within 48 hours of harvest before it can be loaded.

There have been several incidents reported in which a serious problem of short landed bags of rice have occurred (between 3,000 and 5,000 bags on each voyage) when cargo is loaded in Kakinada, India.The Indian monsoons also pose a significant problem. A lot of vessels load bagged rice during the months of June to September, when rainfall in many parts of India can be quite heavy.

As a prudent exporter, we undertake below precautions at load port to minimize our exposure.

Pre-loading surveys

  • The vessel's holds are clean and free of salt or other residues
  • The hatch covers are weather tight
  • There are adequate ventilation systems on-board which are not being obstructed
  • Material used as dunnage should be clean and dry
  • Adequate ventilation channels should be constructed

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