| Legislative： |
1.Enacted under Order Nung-Liang-Tze 88020756 dated October 30,
1999.
2.Articles 1 amended under Order Nung-Liang-Tze 0910020207 dated
March 15, 2002.
3.Articles 4 amended under Order Nung-Liang-Tze 0931131268 dated
May 31, 2004.
4.Amended under Order Nung-Liang-Tze 0971085089 dated February
27, 2008.
5.Amended under Order Nung-Liang-Tze 1031096483A dated July 17,
2014.
6.Amended under Order Nung-Liang-Tze 1051096670A dated Apirl 12,
2016.
7.Amended under Order Nung-Liang-Tze 1101096876 dated August 24,
2021. |
| Content： |
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, 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:
(1) shall not exceed 20% for Japonica rice and long Indica
rice.
(2) shall not exceed 15% for Indica rice of high amylose
content, excluding chalky kernels.
(3) 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 Paragraph shall be applied to
hulled brown rice.
Article 5
The Standards shall take effect on the date of promulgation. |