Rice is processed in six stages before finally being packaged for sale.
The paddy received from the farmers contains around 20% moisture along with some foreign matter. In order to maintain a uniform moisture level of 12%, the paddy is passed through a cleaner cum drier to reduce moisture and remove foreign particles.
The husk attached to the paddy has to be removed and this process is called hulling. It is removed by applying friction.
The output from the huller is a mixture of paddy rice, brown rice, husk, broken paddy, and sometimes bran.
In this stage, rice is scanned for colour defects using a machine that has a line scan camera. The moment the camera detects any color defects, they are removed so that the final batch has uniform colouring.
Once the sorting is completed, then the rice is graded based on head rice and broken rice. So, the final rice with same length is obtained here.
After the grading is completed, then the final rice is stored in binnies for packing.
