BLOG

Rice Milling

03 September 20222 min reading

As one of the three most important grain crops that helps to fulfill food needs all across the globe, rice plays a key role in the food security of the world. It is a critical source of food for more than 3 billion people annually. Therefore, managing rice processing into more sustainable applications has critical importance for future food security.

Rice is one of the most widely cultivated staple crops globally because it can be grown under a range of diverse conditions. It is crucial for food security, particularly in developing countries. Rice is a staple food for more than 3.5 billion people. It is estimated to provide more than one-fifth of the calories consumed worldwide by humans. As the global population continues to grow, rice will continue to be a key source of calories around the world.

In the 2020/2021 season, the total global rice production was about 510 million tons. Global consumption and residual use in 2022/23 is projected at a record 519.2 million tons. And global rice trade in the calendar year 2023 is projected at a record 54 million tons. China, India, Indonesia, Bangladesh, Pakistan, Thailand, and Vietnam are the top rice-producing countries. Rice constitutes a high portion of the total planted area in South, Southeast, and East Asia. In both Asia and Africa, it is primarily a smallholder crop.

Managing rice processing into more sustainable applications has critical importance for future food security. Rice processing involves several milling stages to produce edible final products. The milling process is the most important step in rice production because it determines the nutritional, cooking, and sensory qualities of crude rice. As crude rice goes through the milling process, byproducts are generated, such as bran that have been shown to exhibit beneficial impacts on human and animal nutrition.

In the following articles, rice processing technologies are discussed in detail.



Articles in Cover Story Category
12 February 20218 min reading

Old and new challenges on grain and flour QA systems

Vasilis Sotiroudas Food Safety Specialist vasilis@centaur.ag Easy access to sufficient amounts...

09 July 201310 min reading

The Place and Importance of Additives in Flour Quality

Sarah Zimmerman / Flour Fortification Initiative Communications Coordinator Foods made with whea...

10 July 20142 min reading

Humidity, Temperature Control and Fumigation Methods

The quality of the final product, flour in other words, is primarily about the wheat raw material t...