FSSAI
Standards for Basmati Rice
For
the first time in India, the Food Safety and Standards Authority of
India (FSSAI) has specified the identity standards for Basmati
Rice which will be enforced with effect from 01 August 2023.
What
are the Characteristics of Basmati Rice?
Basmati
has its origin from India (and some parts of Pakistan);
it is a premium variety of rice cultivated in the Himalayan foothills of
the Indian subcontinent.
It
is universally known for its long grain size, fluffy texture and unique
inherent aroma and flavor.
It
is cultivated in Himachal Pradesh, Punjab, Haryana, Delhi, Uttarakhand,
Madhya Pradesh, UT of Jammu and Kashmir and western Uttar Pradesh.
Agro-climatic
conditions of the areas where Basmati rice is grown; as well as the method of
harvesting, processing and ageing of the rice contribute to the uniqueness of
Basmati rice.
Basmati
is widely consumed both domestically and globally and India accounts
for 2/3rd of its global supply.
Being
a premium quality rice and fetching a price higher than the non-basmati
varieties, Basmati rice is prone to various types of adulteration for
economic gains such as undeclared blending of other non-basmati
varieties of rice.
What
are the Standards for Basmati Rice?
Basmati
rice shall possess the natural fragrance characteristic of
basmati rice
Basmati
rice has a unique fragrance and flavor due to the presence of a chemical
called 2-acetyl-1-pyrroline.
It
should be free from artificial coloring, polishing agents and
artificial fragrances.
Further,
these standards also specify the average size of Basmati grains and
their elongation ratio after cooking; maximum limits of moisture, amylose
content, uric acid, defective/damaged grains and incidental presence of other
non-basmati rice etc.
The
standards have been notified under Food Safety and Standards (Food
Products Standards and Food Additives) First Amendment Regulations, 2023.
They
are aimed at establishing fair practices in the trade of Basmati rice and
protecting consumer interest, both domestically and globally.
No comments:
Post a Comment