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	Introduction   Home List of Acronyms List of Cooperating Sponsors Conversion Tables   Part One   Section I:   Commodities Commodity Availability Commodity Characteristics References   Section II:   Food Commodity   Fact Sheets Beans, Black Beans, Great Northern Beans, Kidney (Light Red, Dark Red, All types) Beans, Navy (Pea Beans) Beans, Pink Beans, Pinto Beans, Small Red Bulgur (BW) Bulgur, Soy Fortified (SFBW) Corn (bagged, bulk) Cornmeal Cornmeal, Soy-Fortified (CMSF) Corn Soy Blend (CSB) Corn Soy Milk (CSM) Corn Soy Milk, Instant (ICSM) Lentils Non Fat Dry Milk (NFDM) Peas Rice Rice (Parboiled) Sorghum Sorghum Grits, Soy-Fortified (SFSG) Fortified Refined Vegetable Oil Wheat Wheat Flour Wheat Soy Blend (WSB) Wheat Soy Milk (WSM)   Section III:   Storage/Shelflife   Specifications Storage Specifications Storage Inspection Checklist Shelf Life of Agricultural Commodities References   Section IV:   Controlling   Damage to Food   Commodities Cleaning and Inspecting Insect Control Rodent Control Reference Chart for Controlling Damage to Food Commodities References Part Two An Overview Module 1: Maternal and Child Health Programs Module 2: Food for Work Module 3: Food for Education Module 4: Non-Emergency Humanitarian Assistance Module 5: Emergency Programs Part Three Annex I: Definitions Annex II: Tools and Indicators Annex III: Recommended Energy Allowance Tables Annex IV: Recommended Dietary Allowance Tables Annex V: Sources for Obtaining Commodity Prices

Section II: Food Commodity Fact Sheets

Updated January 2006
Rice (parboiled)

1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA Nutrient Database Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp). They are provided as a guideline and are appropriate for use in the calculation of food aid rations. Please note: these values may or may not meet the exact specifications of the USDA Export Purchase Announcements for the P.L. 480 Program, which change periodically.

2. Components: (per 100 g)
100% Rice.

3. General Specifications:
Not more than ten days prior to packaging, fumigate with Methyl Bromide or Phostoxin to inhibit infestation by weevils or other insects. The rice shall be long, medium, or short grain milled rice grading U.S. No. 5 or better, except the rice shall be reasonably well-milled and not contain more than 20% broken kernels.

The rice must meet the specifications of the class and grade offered as defined in the "United States Standards for Milled Rice," in effect at the time the contract is made.  See "USDA: Grade Requirements, and Grade Designations" for more information.

Unless otherwise specified, milled rice of the special grades "parboiled light" or "parboiled" which meet class and grade specifications shall be acceptable. No specialty rice, including but not limited to aromatic rice, shall be acceptable unless specified in the applicable invitation for offers.

(Source: USDA:FSA:PDD:EOB December, 1997 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/no5rice.htm)

4. Packaging:
50 kg (110.23 lb) woven polypropylene bags. This fabric contains an inhibitor to resist ultra-violet absorption along with an anti-skid coating.

5. Shelf Life
The shelf life for parboiled rice is a minimum of twenty-four months. The Best if Used By Date (BUBD) for parboiled rice is twenty-four months. See "Section III: Storage/Shelf Life Specifications" for more information.

6. GRADES, GRADE REQUIREMENTS, AND GR ADE DESIGNATIONS
Grades and grade requirements for the classes Long Grain Milled Rice, Medium Grain Milled Rice, Short Grain Milled Rice, and Mixed Milled Rice