Grades, Grade Requirements, and Grade Designations--------------------------------------------------------------------------------------------------------------------------------------------------------
Maximum limits of--
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Paddy kernels and seeds
Grade ----------------------------- Chalky
Total Objectionable kernels Color requirements \1\ Minimum milling requirements \2\
(number in seeds (number \1 3\
500 grams) in 500 grams) (percent)--------------------------------------------------------------------------------------------------------------------------------------------------------U.S. No. 1 \4 5\......................... 30 20 5.0 White or Creamy................... Well milled.U.S. No. 2 \4 5\......................... 75 50 8.0 Slightly gray..................... Well milled.U.S. No. 3 \4 5\......................... 125 90 12.0 Light gray or slightly rosy....... Reasonably well milled.U.S. No. 4 \4 5\......................... 175 140 20.0 Gray or rosy...................... Reasonably well milled.U.S. No. 5............................... 250 200 30.0 Dark gray or very rosy............ Reasonably well milled.U.S. Sample grade:
U.S. Sample grade shall be milled rice of this class which: (a) Does not meet the requirements for any of the grades from U.S. No. 1 to U.S. No. 5,
inclusive; (b) contains more than 15.0 percent of moisture; (c) is musty or sour, or heating; (d) has any commercially objectionable foreign odor;
(e) has a badly damaged or extremely red appearance (f) contains more than 0.1 percent of foreign material; (g) contains two or more live or dead
weevils or other insects, insect webbing, or insect refuse; or (h) is otherwise of distinctly low quality.--------------------------------------------------------------------------------------------------------------------------------------------------------\1\ For the special grade Parboiled milled rice, see Sec. 868.315(c).\2\ For the special grade Undermilled milled rice, see Sec. 868.315(d).\3\ For the special grade Glutinous milled rice, see Sec. 868.315(e).\4\ Grades U.S. No. 1 to U.S. No. 4, inclusive, shall contain not more than 3.0 percent of heat-damaged kernels, kernels damaged by heat and/or
parboiled kernels in nonparboiled rice.\5\ Grades U.S. No. 1 to U.S. No. 4, inclusive, shall contain not more than 1.0 percent of material passing through a 30 sieve. [67 FR 61251, Sept. 30, 2002]