Grades, Grade Requirements, and Grade Designations
U.S. No. 1 |
2 |
1 |
0.5 |
1.0 |
2.0 |
4.0 |
0.04 |
0.1 |
0.1 |
|
1.0 |
White or creamy |
Well Milled. |
U.S. No. 2 |
4 |
2 |
1.5 |
2.0 |
4.0 |
7.0 |
0.06 |
0.2 |
0.2 |
|
2.0 |
Slightly gray |
Well Milled. |
U.S. No. 3 |
7 |
5 |
2.5 |
4.0 |
6.0 |
15.0 |
0.1 |
0.8 |
0.5 |
|
3.0 |
Light gray |
Reasonably well milled. |
U.S. No. 4 |
20 |
15 |
4.0 |
6.0 |
8.0 |
25.0 |
0.4 |
1.0 |
0.7 |
|
5.0 |
Gray or slightly rosy |
Reasonably well milled. |
U.S. No. 5 |
30 |
25 |
5 6.0 |
10.0 |
10.0 |
35.0 |
0.7 |
3.0 |
1.0 |
10.0 |
|
Dark gray or rosy |
Reasonably well milled. |
U.S. No. 6 |
75 |
75 |
6 15.0 |
15.0 |
15.0 |
50.0 |
1.0 |
4.0 |
2.0 |
10.0 |
|
Dark gray or rosy |
Reasonably well milled. |
U.S. Sample grade: |
U.S. Sample grade shall be milled rice of any of these classes which: (a) Does not meet the requirements for any of the grades from U.S. No. 1 to U.S. No. 6, inclusive; (b) contains more than 15.0 percent of moisture; (c) is musty or sour, or heating; (d) has any commercially objectionable foreign odor; (e) contains more than 0.1 percent of foreign material; (f) Contains two or more live or dead weevils or other insects, insect webbing, or insect refuse; (g) is otherwise of distinctly low quality. |
1 For the special grade Parboiled milled rice, see § 868.315(c)
. |
2 For the special grade Glutinous milled rice, see § 868.315(e)
. |
3 Plates should be used for southern production rice; and sieves should be used for western production rice, but any device or method which gives equivalent results may be used. |
4 These limits do not apply to the class Mixed Milled Rice. |
5 For the special grade Undermilled milled rice, see § 868.315(d)
. |
6 Grade U.S. No. 6 shall contain not more than 6.0 percent of damaged kernels. |