FSSAI Issues Comprehensive Standards For Identifying Basmati Rice
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FSSAI Issues Comprehensive Standards For Identifying Basmati Rice

The food regulator Food Safety and Standards Authority of India (FSSAI) has issued comprehensive standards for identifying basmati rice.

Basmati rice should retain its natural fragrance characteristics while containing no artificial colouring, polishing agents, or fragrances, as per ministry statement.

These standards, which have been announced, will go into effect in August this year.

Brown basmati, milled basmati, parboiled brown basmati, and milled parboiled basmati are all types of basmati rice.

The FSSAI issued these rules in the Indian Gazette. It issued as the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2023.

“Basmati rice shall possess natural fragrance characteristics of basmati rice and be free from artificial colouring, polishing agents, and artificial fragrances,” according to the statement.

These standards also specify various identity and quality parameters for basmati rice, such as average grain size.

These standards also specify maximum moisture levels, amylose content, uric acid levels, defective/damaged grains, and other non-basmati rice.

The standards are intended to establish fair practices in the trade of basmati rice and to protect consumer interests domestically and globally.

Basmati rice is a premium variety of rice grown in the Himalayan foothills of the Indian subcontinent. It is famous for its long grain size, fluffy texture, and unique inherent aroma and flavour, according to the ministry.

The agro-climatic conditions of the specific geographical areas where basmati rice is grown, as well as the method of harvesting, processing, and aging the rice, all contribute to basmati rice’s uniqueness.

As a result, to ensure the supply of standardised genuine basmati rice in domestic and export markets, FSSAI has notified regulatory standards for basmati rice that have been framed following extensive consultations with the relevant government departments/agencies as other stakeholders.

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