The central grain analysis laboratory (CGAL) of the department of food and public distribution obtains authentical samples of the paddy/rice varieties of commercial importance from the state government and Food corporation of India.The classification is accorded as per the existing norms for criteria of classification i.e., length and breadth ratio varieties having length and breadth ratio below 2.5 is classified as common.and those having length and breadth ration of 2.5 and above is classified as grade 'A' by following the under mentioned procedure.
1) An authenticated representative sample of paddy /brown rice,which should contain at least 90% kernels of the principal variety being considered for classification is obtained.
2) Samples of brown rice is mixed thoroughly and is spread in a circular layer of about 12mm thickness.
3) From this spread sample a quantity if 20 gms is scooped out from center ,sides and different points for the purpose of analysis /classification.
4) Out of 20 grams of sample ,kernels of grade A and common groups are picked out as per the classification norms on length and breadth ratio basis.
5) Kernels so separated are counted and the % of each group i.e., grade A and common is worked out ignoring other physical components i.e., foreign matter, brokens ,damaged and discolored grains etc., on count basis.
6) Kernels which are majority are considered for classification/ notification.
7) Out of these kernels which are majority i.e., dominating variety 100 kernels are picked out for determination of length and breadth ratios.
8) The overall length and breadth worked out and length and breadth ratio is ascertained (i.e., average length/average breadh
9) On the basis of the length and breadth ratio so obtained the variety is classified/notified.
1) An authenticated representative sample of paddy /brown rice,which should contain at least 90% kernels of the principal variety being considered for classification is obtained.
2) Samples of brown rice is mixed thoroughly and is spread in a circular layer of about 12mm thickness.
3) From this spread sample a quantity if 20 gms is scooped out from center ,sides and different points for the purpose of analysis /classification.
4) Out of 20 grams of sample ,kernels of grade A and common groups are picked out as per the classification norms on length and breadth ratio basis.
5) Kernels so separated are counted and the % of each group i.e., grade A and common is worked out ignoring other physical components i.e., foreign matter, brokens ,damaged and discolored grains etc., on count basis.
6) Kernels which are majority are considered for classification/ notification.
7) Out of these kernels which are majority i.e., dominating variety 100 kernels are picked out for determination of length and breadth ratios.
8) The overall length and breadth worked out and length and breadth ratio is ascertained (i.e., average length/average breadh
9) On the basis of the length and breadth ratio so obtained the variety is classified/notified.
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