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Chapter 10: Rough-Rice Storage

Terry A. Howell, Jr., McKee Foods Corporation, Collegedale, Tennessee; Robert R. Cogburn (retired), Hamshire, Texas

RICE: Chemistry and Technology, Third Edition
Pages 269-282
DOI: https://doi.org/10.1094/1891127349.010
ISBN: 978-1-891127-34-9


In temperate areas of the world, rough rice is harvested once a year, usually over a two-month period, and stored for one year or longer. End-use processors and consumers expect a high-quality product with minimal variations throughout the year, so rough-rice storage practices must be optimized to produce a stable, consistent product. In tropical regions, where rice is harvested more often than once a year, rice-storage periods are shorter because the environmental conditions are more extreme.

Proper storage of rough rice is critical for maintaining its quality and value. Rice is one of the few cereal crops that is primarily consumed whole rather than as flour; thus, its value is highly correlated with intact kernels. Every processing step is critical to maintaining kernel integrity, and sound storage techniques are a vital part of postharvest rice processing.