CSA Xpert

Threshing

1. Threshing is the process of beating paddy plants in order to separate the seeds or grains from the straw.
2. To maintain the high quality of the harvested grains, it should be threshed immediately after harvesting.
3. Avoid field drying and stacking for several days as it affects grain quality due to over drying. Stacked grains of high moisture content results in discoloration or yellowing.

Drying

1. Drying is the process of removal of excess moisture from the grains.
2. Once dried, the rice grain, now called rough rice, is ready for processing.
3. Proper drying results in increased storage life of the grains, prevention of deterioration in quality, reduction of biological respiration that leads to quality loss of grains, and optimum milling recovery.

Parboiling

1. Parboiling is a premilling hydrothermal treatment given to unhulled rice (rough rice) to improve its milling quality, nutritive value, cooking quality and storability.
2. The process is accomplished in three steps: soaking, steaming and drying.
3. Traditionally, parboiling was done either by single or double boiling method.
4. Single boiling method involves soaking the unhulled rice in water at room temperature followed by open steaming for 20-30 minutes using iron kettles and then sun drying.
5. In double streaming method, the unhusked rice is first steamed to raise its temperature and then soaked in cold water for 24-36 hrs. After soaking, it is steamed second time for 20-30 minutes followed by sun drying.

• Threshing implements
• NRRI Mechanical Rice dryer