Article 1 
The Standards are enacted in accordance with Article 9 of Food
Administration Act.

Article 2 
For the collection of public stock, the paddy must be produced
by farmers in the current period, with the exclusion of ratoon
or volunteer rice, and be listed as superior varieties by the
authority under Paragraph 2, Article 14 of Enforcement Rules of
Food Administration Act.

Article 3 
The terms in the Standards are defined as follows:
1.Test weight: the weight per liter.
2.Foreign matter: matters other than the paddy itself.
3.Heat-damaged kernel: the whole or broken rice kernel
  materially heat-damaged and discolored deep yellow, orange, or
  orange-red as a result of heating, over drying, or high
  temperature storing.
4.Sprouting kernel: the paddy kernel that sprouts, roots, or has
  cracks on swelling inferior palea, including rotten-germ
  kernels (with sprout or root discolored and rotted).
5.Worn kernel: the paddy kernel damaged by harvesting or
  processing procedures with rice husk breaks, cracks, or sheds.
6.Fungus and insect damaged kernel: the kernel damaged by
  diseases, insects, and funguses.
7.Fissure and cracked kernels: the paddy kernel with a fissure
  that circles the endosperm vertically or horizontally or over
  two fissures on the endosperm.
8.Abnormal kernel: the rice kernel deformed in ways such as
  notched-belly (inner folded endosperm), twists, shrinkages,
  or other deformations.
9.Rusty kernel: the rice kernel with a rusty surface.
10.Damaged kernel: the whole kernel or broken kernel damaged by
   humidity, diseases, insects, and other causes with obvious
   yellow color, defects, or deterioration, including heat
   damaged kernels, sprouting kernels, worn kernels, fungus and
   insect damaged kernels, fissure and cracked kernels, abnormal
   kernels, and rusty kernels.
11.Off-type kernel: the paddy kernels with different shapes.
12.Broken kernel: the rice kernel that is broken into 1/4 to 3/4
   of the average length of 30 normal whole rice kernels.
13.Chalky kernel: the rice kernel with over half of the
   projection chalky in color.
14.Immature kernel: the whole or broken kernel that is immature
   and or undeveloped, lusterless, and usually flatter, thinner,
   or smaller than normal whole rice kernels; including chalky
   kernels.
15.Non-opaque waxy kernels: the waxy rice kernel that is not
   milk white in color.

Article 4
For the collection of public stock, the standards for paddy are
as follows:
1.Moisture: shall not exceed 13%.
2.Test weight: Japonica rice shall weight over 530 grams per
  liter, Indica rice shall weight over 490 grams per liter,
  short grain waxy rice shall weight over 510 grams per liter,
  and long grain waxy rice shall weight over 480 grams per
  liter.
3.Foreign matter: shall not exceed 0.5%.
4.Damaged kernel: shall not exceed 6% with heat damaged kernels
  below 0.5%.
5.Off-type kernel: shall not exceed 5% for Japonica rice and
  Indica rice, and shall not exceed 3% for waxy rice.
6.Broken kernel: shall not exceed 4% for Japonica rice, shall
  not exceed 8% for Indica rice, shall not exceed 3% for short
  grain waxy rice, and shall not exceed 6% for long grain waxy
  rice.
7.Immature kernel: shall not exceed 20% for Japonica rice and
  Indica rice, and shall not exceed 10% for waxy rice.
8.Non-opaque waxy kernels: shall not exceed 4% for waxy rice.
9.Hygiene requirements shall conform to the relevant food
  hygiene laws of the Republic of China.
The standards for inspection in Subparagraph 4 through
Subparagraph 8 in the former Article shall be evaluated on
the brown rice basis.

Article 5 
For processing varieties that are listed as superior varieties
by the authority under the Article 2, the quantity of the
immature kernel shall not exceed 15%.
In the preceding paragraph, chalky kernels are not included in
the immature kernel.

Article 6 
The Standards shall take effect on the date of promulgation.