What is ISO 7301 about?
ISO 7301 is an International Standard on food products that discusses specifications and test methods to ensure safe consumption and marketability of the rice.
ISO 7301 establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and nonaromatic), parboiled or not, intended for direct human consumption.
Note: ISO 7301 does not apply to other products derived from rice nor to waxy rice (glutinous rice).
Who is ISO 7301 for?
ISO 7301 on rice specification is useful for-:
- Food processing industry
- Processors of rice
- Exporters and importers of rice
- Rice suppliers and traders
Why should you use ISO 7301?
ISO 7301 provides guidance on determining quality of rice, which can be derived from the physical, physicochemical, and functional properties. These properties include the variety, kernel size and size homogeneity, aroma, panicles properties, shape type, head rice yield (HRY), chalkiness, and cooking properties.
ISO 20982 covers guidance on the right packaging, storage and transportation which ensures the product is safe to consume and free from contamination. Guidance on markings can help maintain traceability of the product.
Overall, you can enhance the value of your products across the supply chain by standardising practices for safe consumption of rice. Additionally, the lack of unified and explicit product quality which inhibits international trade of rice, can be addressed.
What’s changed since the last update?
BS ISO 7301:2021 supersedes BS ISO 7301:2011, which is withdrawn.
This edition includes the following significant technical changes with respect to the previous edition:
- The terms and definitions have been updated
- The method for the determination of the average length originally given in A.4.3.2and A.4.3.3 has been deleted, and a reference to ISO 11746 has been added