Course : Grain Quality Module 1 : Course Introduction

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Presentation transcript:

Course : Grain Quality Module 1 : Course Introduction Introduction : What is contained in the course?

Subjective Characteristics Objective Characteristics Course : Grain Quality Module 1 : Course Introduction Lesson 1 : What is quality? Subjective Characteristics Objective Characteristics

Subjective Objective Characteristics Characteristics Specific Variety Course : Grain Quality Module 1 : Course Introduction Lesson 2 : What do consumers look for? Specific Variety Looks Pretty Low Price Long Grain Smells Nice Cost Per Kilo Subjective Characteristics Objective Characteristics

Course : Grain Quality Module 1 : Course Introduction Lesson 3 : What determines rice quality? Genetic Acquired • chemical characteristics such as gelatinization temperature, gel consistency, and aroma • moisture content • grain shape and size • color and chalkiness • bulk density • purity • thermal conductivity • damage • equilibrium moisture content • cracked grains • immature grains • milling-related characteristics (head rice recoveries, whiteness and milling degree) are also included as relevant measures of quality because they are of concern to consumers