Vietnamese rice, particularly Jasmine and Long-grain varieties, holds a central role in Vietnamese cuisine and global culinary markets. Known for its fragrant aroma and soft texture, Vietnamese rice varieties like Jasmine (Oryza sativa var. Indica) are preferred for their versatility in dishes ranging from steamed rice to fried and sticky rice preparations.

Moisturizing, soft, and slightly sweet, this rice has a mild flavor. As they have less amylopectin, the rice grains become slightly sticky and fragrant when cooked. Sticky rice (Oryza sativa var. Glutinosa) is more sticky when cooked.

The grains of fragrant rice are three times more flexible than the grains of long-grain rice. After the stalks have been cut and pounded, the fragrant rice is ready to be harvested. After milling, some or all of the sprouts, some or all of the bran, and any remaining sprouts are removed. Brown rice can be dehulled to produce brown rice, or brown rice can be dehulled to produce brown rice.

Specification:
-    Broken (c/s): 5% Max
-    Admixture: 5% Max
-    Chalky kernels (c/s ľ): 5% Max
-    Yellow kernels: 0.75% Max
-    Damaged kernels: 0.75% Max
-    Immature kernels: 0.2% Min
-    Foreign Matter: 0.5% Max
-    Glutinous Rice: 0.5% Max
-    Paddy Max.: 15 Grains/kg
-    Moisture: 14% Max
-    Milling Degree: Well Milled & Double Polished
-    Red And Red Streak Kernels: 0.5 Max
-    Average Length Of Grain: 6.8 mm
-    Purity Jasmine Rice: 85% Min
-    Milling Degree: Well Milled And Double Polished
-    Crop: Current Crop

Long-grain white Rice (DT8)
Description: Dai Thom 8, also known as DT8, the salt-tolerant, high-yield and high-quality fragrant rice variety of Vietnam, has made a substantial contribution to rice production in the Mekong Delta. DT8 is a light, fragrant rice, newly grown and developed in Vietnam. DT8 is fragrant and sweet. DT8 rice is grown in many areas of the Mekong Delta. DT8 rice is exported to China and other countries in Africa. rice grain is large and opaque white, and the rate of silver belly is high. Dried, expanded, porous rice is suitable for use as raw materials for production by customers who prefer dry rice.

Specification:
-    Broken (3/4 max): 5.0% max
-    Moisture: 14.5% max
-    Foreign matter: 0.1% max
-    Damaged kernels: 0.5% max
-    Yellow kernels: 0.5% max
-    Chalky kernels: 2.0% max
-    Red and streaked kernels: 0.5% max
-    Average length of grain: 6.7 mm min
-    Paddy (grains/50 Kgs max): 04 (grains/50 Kgs max)
-    Milling degree: Well milled, double polished and sortexed
-    Crop: Current Year

Long-grain white Rice (504 Variety):
Description: Long-grain white rice is a type of rice that has long and slender grains. It is also less sticky.

Specification:
-    Broken (basis 3/4): 5% Max
-    Moisture: 14%Max
-    Foreign matter: 0.1% Max
-    Chalky kernels: 3% Max
-    Damaged kernels: 0.5% Max
-    Yellow kernels: 0.5% Max
-    Red and red streaked kernels: 2% Max
-    Paddy grains: 15% Max
-    Average length of whole kernel: 6.8 mm

Round Japonica Rice:
Description: It’s a type of short-grain rice. has a sticky and moist texture which is rounder, thicker, and harder than indica rice grains.

Specification:
-    Moisture: 14.5% max
-    Foreign matters: 0.5% max
-    Chalky kernels: 3.0% max
-    Damaged kernels: 0.1% max
-    Red and Red Streaked kernels: 0.5% max
-    Yellow kernels: 0.5% max
-    Paddy grain (grains/ 50 kg): 04 grains/ 50 kg max
-    Average Length of Whole Grain: 4.8 mm
-    Milling degree: Well milled, double-polished and shortened
-    Crop: Current

Glutinous Rice Summer: Autumn:
Description: Glutinous rice is distinctively sticky and chewy when cooked, thanks to its high amylopectin content.

Specification:
-    Moisture: 14.5% max
-    Foreign matters: 0.5% max
-    Chalky kernels: 3.0% max
-    Damaged kernels: 0.1% max
-    Red and Red Streaked kernels: 0.5% max
-    Yellow kernels: 0.5% max
-    Paddy grain (grains/ 50kg): 04 grains/ 50kg max
-    Average Length of Whole Grain: 4.8 mm
-    Milling degree: Well milled, double-polished and shortened
-    Crop: Summer - Autumn

Glutinous Rice Winter: Spring:
Description: Glutinous rice is distinctively sticky and chewy when cooked, thanks to its high amylopectin content.

Specification:
-    Moisture: 14.5% max
-    Foreign matters: 0.5% max
-    Chalky kernels: 3.0% max
-    Damaged kernels: 0.1% max
-    Red and Red Streaked kernels: 0.5% max
-    Yellow kernels: 0.5% max
-    Paddy grain (grains/ 50 kg): 04 grains/ 50 kg max
-    Average Length of Whole Grain: 4.8 mm
-    Milling degree: Well milled, double-polished and shortened
-    Crop: Winter-Spring

Ham Chau (short grain) rice:
Description: Ham Chau Rice is high-quality short-grain rice popular in Vietnam. It’s a type of white rice that is bloated, dry, spongy, and not aromatic.

Specification:
-    Moisture: 14.5% max
-    Foreign matter: 0.1% max
-    Chalky kernels: 5.0% max
-    Damaged kernels: 1.0% max
-    Red and Red Streaked kernels: 1.5% max
-    Yellow kernels: 0.5% max
-    Paddy grain (grains/50 kg): 07 grains/50 kg max
-    Average Length of Whole Grain: 5.8 mm
-    Milling degree: Well milled, double polished and sortexed
-    Crop: Current Year

Medium-grain rice:
Description: Medium-grain rice is two to three times longer than it is wide, absorbing more moisture than long-grain rice for a softer rice. Because this rice releases more starch, it creates a creamy consistency ideal for risotto and rice pudding.

Specification:
-    Broken: 5% max
-    chalky kernels: 6% max
-    red and/or under milled kernels: 0.5% max
-    under developed kernels and foreign matter: max. 0.2%
-    white glutinous rice: 1.5% max
-    paddy grains/kg: 5 % max
-    Moisture: max 14%
-    minimum milling degree, extra well milled.