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Re: [foodees] Need of spices & rice QC tests

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  • sohan singh
    Dear sir   Only Basmati rice is allowed for export as per the latest notification from DGFT (directorate general of foreign trade) & APEDA 26 basmati rice
    Message 1 of 24 , Mar 31, 2010
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      Dear sir
       
      • Only Basmati rice is allowed for export as per the latest notification from DGFT (directorate general of foreign trade) & APEDA
      • 26 basmati rice varieties are allowed for export, main varities which accounts for maximum % f rice export are HBC -19(Taraori rice), PUSA 1121, PUSA 1

        --- On Wed, 31/3/10, pankaj jha <pankaj_cftri@...> wrote:

      From: pankaj jha <pankaj_cftri@...>
      Subject: Re: [foodees] Need of spices & rice QC tests
      To: foodees@yahoogroups.com
      Date: Wednesday, 31 March, 2010, 10:10 AM

       

      Dear Sohan,

      is it only Basmati rice or any rice above some price range is allowed for export. Like those varieties whose rates are above Rs 50/- per kg are allowed for export??

      Kindly clarify.

      Regards,
      Pankaj


      From: sohan singh <soni198324@yahoo. co.in>
      To: foodees@yahoogroups .com
      Sent: Tue, 30 March, 2010 10:12:53 PM
      Subject: Re: [foodees] Need of spices & rice QC tests

       
      Dear sir
       
      For rice, following are the quality parameters for export:
      • Only Basmati rice is allowed for export
      • So the variety is most important parameter, if you are exporting a basmati variety HBC-19, you have to ensure the variety
      • For this DNA testing is generally done to prevent mixing with low price non basmati rice variety
      • Than the individual rice variety quality characteristics like length, width, length/width ratio, elongation ratio (ratio between cooked and uncooked grain), chalky grain percentage, percentage of broken rice present, color of rice (degree of whitness), % amylose content etc
      best regads
      SOhan SIngh

      --- On Mon, 29/3/10, mythu thili <mythilifpe31@ yahoo.co. in> wrote:

      From: mythu thili <mythilifpe31@ yahoo.co. in>
      Subject: Re: [foodees] Need of spices & rice QC tests
      To: foodees@yahoogroups .com
      Date: Monday, 29 March, 2010, 7:15 PM

       
      Hi
       
      Pl give answers reg the relation of colour value and curcumin content in turmeric.both are interrelated?
       
      P.Mythili

      --- On Sat, 27/3/10, Jomy Abraham <j_abraham_v@ yahoo.com> wrote:

      From: Jomy Abraham <j_abraham_v@ yahoo.com>
      Subject: Re: [foodees] Need of spices & rice QC tests
      To: foodees@yahoogroups .com
      Date: Saturday, 27 March, 2010, 1:25 PM

       
      Spices
       
      Pepper- Volatile oil, Piperine, Moisture, Water activity, micro etc etc
      Chilli- Schovile heat units, Colur values, LAB hunter color flex, Aflatoxin, pesticide etc etc
      Turmeric- Curcumin, Colcor vlaues, LAB etc etc
      ginger- Volaile oil...
       
      if u need more, pls specify ur spice product
       
      If its a powdered pdt, granualtion is important -ASTA sives are recommended
       
      regards
      Jomy Abraham


      From: adil shah <adilshahfst@ yahoo.com>
      To: foodees@yahoogroups .com
      Sent: Fri, 26 March, 2010 11:26:26 PM
      Subject: [foodees] Need of spices & rice QC tests

       

      Dear Friends,
      I wanna to know What are the quality parameters for spices & rice.and also if any one have info about spices components i.e Essential oils,capasinoids. .so plz let me know.thanks
       
      REGARDS
      ADIL SHAH 



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    • Jomy Abraham
      Dear Mythili Curcumin is the yellow pigmented fraction of the Turmeric. It varies from 2% to 6%. Curcumin content of Madras Fingure Turmeric(MFT) is normally
      Message 2 of 24 , Apr 3, 2010
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        Dear Mythili

        Curcumin is the yellow pigmented fraction of the Turmeric. It varies from 2% to 6%. Curcumin content of Madras Fingure Turmeric(MFT) is normally in the range of 2% to 3%. Alleppy Fingure Turmeric(AFT) has 5% Curcumin. Vietnam variety also contains 5% Curcumin.

        Color value
        The function of value is to tell us how light or how dark a given color is

        Regards
        Jomy Abraham



        From: mythu thili <mythilifpe31@...>
        To: foodees@yahoogroups.com
        Sent: Mon, 29 March, 2010 4:45:59 PM
        Subject: Re: [foodees] Need of spices & rice QC tests

         

        Hi
         
        Pl give answers reg the relation of colour value and curcumin content in turmeric.both are interrelated?
         
        P.Mythili

        --- On Sat, 27/3/10, Jomy Abraham <j_abraham_v@ yahoo.com> wrote:

        From: Jomy Abraham <j_abraham_v@ yahoo.com>
        Subject: Re: [foodees] Need of spices & rice QC tests
        To: foodees@yahoogroups .com
        Date: Saturday, 27 March, 2010, 1:25 PM

         
        Spices
         
        Pepper- Volatile oil, Piperine, Moisture, Water activity, micro etc etc
        Chilli- Schovile heat units, Colur values, LAB hunter color flex, Aflatoxin, pesticide etc etc
        Turmeric- Curcumin, Colcor vlaues, LAB etc etc
        ginger- Volaile oil...
         
        if u need more, pls specify ur spice product
         
        If its a powdered pdt, granualtion is important -ASTA sives are recommended
         
        regards
        Jomy Abraham


        From: adil shah <adilshahfst@ yahoo.com>
        To: foodees@yahoogroups .com
        Sent: Fri, 26 March, 2010 11:26:26 PM
        Subject: [foodees] Need of spices & rice QC tests

         

        Dear Friends,
        I wanna to know What are the quality parameters for spices & rice.and also if any one have info about spices components i.e Essential oils,capasinoids. .so plz let me know.thanks
         
        REGARDS
        ADIL SHAH 



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