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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
Part Three
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Section II: Food Commodity Fact Sheets |
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Updated January 2006
Rice (non-parboiled)
This
processed, milled commodity is used in all categories of programs as a
staple food.
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.
Nutrient |
Amount |
Unit |
Water |
11.6 |
g |
Energy |
365.0 |
Kcal |
Protein |
7.1 |
g |
Total Lipid |
0.7 |
g |
Carbohydrate |
80.0 |
g |
Fiber,
total dietary |
1.3 |
g |
Ash |
0.6 |
g |
Calcium |
28.0 |
mg |
Iron |
0.8 |
mg |
Magnesium |
25.0 |
mg |
Phosphorus |
115.0 |
mg |
Potassium |
115.0 |
mg |
Sodium |
5.0 |
mg |
Zinc |
1.1 |
mg |
Copper |
0.2 |
mg |
Manganese |
1.1 |
mg |
Selenium |
15.1 |
mcg |
Vitamin C |
0.0 |
mg |
Thiamin |
0.07 |
mg |
Riboflavin |
0.05 |
mg |
Niacin |
1.60 |
mg |
Pantothenic acid |
1.0 |
mg |
Vitamin B-6 |
0.2 |
mg |
Folate |
17 |
mcg |
Vitamin
B-12 |
0.0 |
mcg |
Vitamin A |
0.0 |
IU |
Vitamin E |
0.1 |
mg-ATE |
Vitamin D |
n/a |
IU |
Iodine |
n/a |
mcg |
Pyridoxine HCL |
n/a |
mg |
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 non-parboiled rice is a minimum of twenty-four
months. The Best if Used By Date (BUBD)
is twenty-four months. See "Section III:
Storage/Shelf Life Specifications" for more information.
6.
GRADES, GRADE REQUIREMENTS, AND GRADE
DESIGNATIONS
Grades and grade requirements for the classes Long Grain Milled Rice,
Medium Grain Milled Rice, Short Grain Milled Rice, and Mixed Milled Rice
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