ABSTRACT
Rice quality is judged by criteria different from those used for other grains. While several grading factors are used in determining rice quality, one of the primary indices is head rice yield (HRY). The term "head rice" denotes milled rice comprised of kernels three-fourths or more the original kernel length (1). "Brokens" are milled rice fragments other than head rice. It is critical to maintain optimum conditions during drying, storage, and milling operations to obtain high HRY (2,3). Fryar et al. (4) quantified the economic value of HRY as $0.075 per cwt per percentage point of HRY reduction. While this value is subject to domestic and international market trends, it does indicate the relative value of head rice. A rule of thumb often followed is that head rice is worth twice that of brokens.
