Basmati Rice

Origin: Pakistan
Packing: Bulk
Incoterm: CIF – ASWP
Quantity: 25,000 MT


Product: Super Basmati Rice
Moisture: 13% max.
Broken: 1 % max.
Average grain length: 7mm to 7.2 mm
Polished: Silky
Chalky grain: 1 % max.
Paddy grain: 1 %
Under Milled: 1 %
Crop: 2021-2022


White Rice

Origin: Pakistan
Packing: Bulk
Incoterm: CIF – ASWP
Quantity: 25,000 MT


Product: irri‐6 white Rice
Polish: silky polished
Color surtaxed Broken: 5 % max
Moisture: 14 max.
Chalky grain: 1.5% max.
Paddy grain: nil %
Discolor grain: nil %
Crop: 2021‐2022


, Rice


Rice is an edible starchy cereal grain that is produced by the grass plant (family Poaceae), Oryza sativa. The majority of the world’s population, including virtually all of East and Southeast Asia, depends entirely on rice as a staple food, with humans consuming 95% of the world’s rice crop. Rice can be cooked by boiling it or by grinding it into flour. In Asian, Middle Eastern, and many other cuisines, it is consumed alone as well as in a wide range of soups, side dishes, and main dishes. Rice is also a component of breakfast cereals, noodles, and alcoholic drinks like sake from Japan.

The height of the plant varies from 90 to 150 cm. The smooth, hairless sheaths that enclose the thin leaves, which can grow up to 30 cm long and 15 mm wide.
The tiny flowers have 2 stigmas and 6 anthers (the portion of the stamen that contains pollen) (where pollen germinates). It produces a dry fruit, and the wind disperses its seed. Rice is produced from the grain.

Rice is most often categorized by size: long, medium and short grain. Long-grain rice is three to four times as long as it is wide. Basmati and Jasmine rice are in this category. Medium-grain has shorter kernels, two to three times as long as they are wide. Arborio and Carnaroli rice for risotto, Bomba for paella, and Calrose sushi rice are all medium-grain. Short-grain rice is squat, almost round. It’s used interchangeably with medium-grain for sushi and dishes like risotto and rice pudding.


Rice adores wet environments. It is dispersed throughout warm, tropical environments with water, including flood plains, wetlands, ponds, and streams. 

Although there are rice farms all over the world, they are mainly found in developing Asian nations. However, a strong infrastructure is required to support the sector, including measures to control disease and pests. After maturing for up to 200 days, rice must be hand-harvested from the paddy fields and dried out by laborious manual labor. Once the outer husk has been removed, the seeds are hulled, threshed, and milled to create rice. Like when making bread, the rice gets “whiter” the more you mill it. It does, however, lose some of its nutritional value in the process.

Additional methods, such as parboiling, polishing, or puffing, turn it into the different types of rice you can buy.


There are many different ways to prepare it, including boiling, steaming, and frying. Over half of the world’s population uses it as their main source of energy because it is a complex carb. The amount of protein, iron, manganese, fiber, and vitamin B in rice varies depending on the strain. It can thus be extremely important in the fight against malnutrition.


  • Natural Anti-Inflammatory and Gluten Free
  • Improves Nervous System Health
  • Good Source of Energy
  • Diuretic and Digestive Qualities: Prevents Constipation
  • Can Help Reduce Cancer Risks
  • Prevents Obesity
  • Can be Used for Skin Care
  • Good Source of Protein


The entire plant can be used again as fuel for a stove or as a feed for animals. The husks can be recycled and used as fuel, bedding, building materials, or paper.

In traditional medicine, rice has been boiled down to make an eye lotion or used to treat skin and gastric conditions. It might even be a component of hair-shining beauty products.
The hull, or husk, of the harvested rice grain, also referred to as paddy or rough rice, surrounds the grain. The hull and bran layers of the kernel are typically removed during milling, and occasionally a coating of talc and glucose is used to give the kernel a glossy appearance. Brown rice, which is rice that has only had the husks removed during processing, has an average protein content of 8%, a negligible fat content, and is a good source of thiamine, niacin, riboflavin, iron, and calcium. White rice has significantly fewer nutrients because the bran has also been removed during milling. There is a risk of beriberi, a condition brought on by thiamine and mineral deficiencies, when white rice makes up a large portion of the diet.


The majority of Asia still employs fairly archaic milling techniques, but Japan and some other nations have large mills in operation. The paddy is typically hulled using a pestle and mortar powered by water, foot, or hand power. The situation is slowly getting better. The size and shape of the grain, the level of ripeness, and the amount of sun exposure all affect the yield of milled rice. Some large mills with specialized hulling plants have smaller losses from broken grain because they handle 500 to 1,000 tons of paddy per day. Modern milling methods are typically used, and controlled drying facilities are preferred to solar drying.

While there are some large mills operating in Japan and other places, most of Asia still uses fairly archaic milling techniques. Pestle and mortar, powered by hand, foot, or water, is typically used to hollow out the paddy. Slowly but surely, things are getting better. The yield of milled rice is influenced by the grain’s size and shape, ripeness level, and amount of sun exposure. Some large mills with specialized hulling plants handle 500 to 1,000 tons of paddy per day, which results in lower losses from broken grain. They typically use modern milling methods and rely on controlled drying facilities rather than sun drying

Storage Conditions

In its uncooked state, rice will keep for a long time—essentially indefinitely—especially if it’s a variety of white rice. This is because white rice has had its outer hull removed, meaning it no longer contains natural oils that can go rancid over time.

Brown rice, on the other hand, still has its bran layer intact and will spoil due to its oil content within six to twelve months.

The best temperature to store grains, including rice, is 40°F or below; however, rice stored at a constant 70° F with oxygen absorbers will store well for up to 10 years. In cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.

, Rice

White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. Enriched white rice does contain folate (folic acid), which is recommended for pregnant women and women who are breastfeeding. Folic acid helps your body make DNA and other genetic material, and supports cell division. White rice typically contains more calcium and iron from artificial fortification.


During the milling Process when the rice exterior and fiber layer has been detached, it converts to White Rice (which is also named milled or refined white rice).Thai White Rice 5% Broken is a long grain category of White Rice. Thai White Rice 5% Broken becomes so light and fluffy when cooked. White Rice 5% Broken is No 1 selling brand from class and worth point and extensively used & consumed world-wide.

Basmati rice (baz-MAH-tee) is a type of white rice commonly grown in the Himalayas, India, and Pakistan—with India producing about two-thirds of the world’s supply. It is a long-grain rice that is characterized by a light nutty flavor and floral aroma. Agro-climatic conditions of the specific geographical area, as well as the method of harvesting, processing and aging, attribute these characteristic features to Basmati rice.

Basmati is gluten-free and low in fat. In addition to containing all eight essential amino acids and folic acid, it’s very low in sodium and cholesterol-free, it has a low to medium glycemic index, meaning that energy is released at a slower, steadier rate, which leads to more balanced energy levels.


Tilda Basmati tastes like no other rice on earth. Unlike ordinary long-grain rice, the light, fluffy texture of Basmati’s long, slender grains offers the palate a totally different experience in terms of mouth-feel and taste—distinctive, unique, and slightly “nutty.” Literally translated as “the fragrant one,” Basmati has been described as having the aroma of sun-baked wood and flowers.


So far 34 varieties of Basmati rice have been notified under the seeds Act, 1966. These are Basmati 217, Basmati 370, Type 3 (Dehraduni Basmati) Punjab Basmati 1 (Bauni Basmati), Pusa Basmati 1, Kasturi, Haryana Basmati 1, Mahi Sugandha, Taraori Basmati (HBC 19 / Karnal Local), Ranbir Basmati, Basmati 386, Improved Pusa Basmati 1 (Pusa 1460), Pusa Basmati 1121 (After amendment), Vallabh Basmati 22, Pusa Basmati 6 (Pusa 1401), Punjab Basmati 2, Basmati CSR 30 (After amendment), Malviya Basmati Dhan 10-9 (IET 21669), Vallabh Basmati 21 (IET 19493), Pusa Basmati 1509 (IET 21960), Basmati 564, Vallabh Basmati 23, Vallabh Basmati 24, Pusa Basmati 1609, Pant Basmati 1 (IET 21665), Pant Basmati 2 (IET 21953), Punjab Basmati 3, Pusa Basmati 1637, Pusa Basmati 1728, Pusa Basmati 1718, Punjab Basmati 4, Punjab Basmati 5, Haryana Basmati 2 and Pusa Basmati 1692.

Rice is normally transported as break-bulk cargo in bags; usually 20 – 25 kg woven propylene bags, allowing for easy handling and stowage. Bagged cargo is susceptible to a number of problems, including wet damage, tearing and theft.

One of the main causes of claims that arise when dealing with rice cargoes is its moisture content.When harvested, rice typically contains 20% – 28% moisture, depending on where it is grown and the atmospheric humidity at the time. It must be dried to about 12 – 14% within 48 hours of harvest before it can be loaded. Damage is also very often caused by poor stowage and lack of protection of the bags from the ships’ bulkheads. It is, therefore, important to ensure all holds are adequately ventilated. This is especially important during a voyage to West Africa, where the air temperature and seawater temperature reduces, and day and night air temperatures differ substantially. Rice cargo is also susceptible to becoming moldy if its temperature is greater than 25°C.

Below are a few pre-loading checks a prudent carrier can carry out to ensure the safe carriage of rice cargo:


  • The vessel’s holds are clean and free of salt or other residues
  • The hatch covers are weather tight
  • There are adequate ventilation systems on-board which are not being obstructed
  • Material used as dunnage should be clean and dry
  •  Adequate ventilation channels should be constructed

    In addition to making sure the vessel can safely carry the cargo, independent pre-loading surveys can be conducted to ensure the following:


  • Moisture tests on the cargo to ensure they are within the moisture content limits noted on the cargo quality certificate or as per the receivers requirement.
  • Independent tallying of cargo to avoid shortage claims.
  • Pre-loading inspection/ continuous tally on board to ensure that only sound bags are loaded into the vessel.
  • Visual quality inspection of the cargo to eliminate the loading of all damaged, cut/ torn and heavily stained bags.
  • Packing and marking inspections.

With the development of worldwide trading, the number of rice exporters is increasing exponentially in every country. We Geocommerce as a global exporters of White and Basmati rice specialize in transportation of bulk rice and professional care to adapt to your needs by recognizing and understanding the latest updates and trends of the market, and making real-time and proper decisions.

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