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How does milling impact rice marketability?

Rice agronomist compares milling yields of two rice varieties and tells how quality matters to the end user.

Whitney Shannon Haigwood, Staff Writer

October 8, 2024

11 Slides
Researcher standing next to a table top rice mill, watching the separation of whole kernel rice and broken rice.
Scott Greenwalt, regional rice agronomist for Nutrien Ag Solutions led a rice milling demonstration this summer during the company's field day in Bernie, Mo. The goal was to demonstrate the milling yield increase between Dyna-Gro's newest Provisia rice seed, DG563PVL, compared to the conventional variety DG263L.Whitney Haigwood

A rice farmer’s success goes beyond the number of bushels harvested per acre. Once the rice is milled, the head rice – or whole kernel – impacts marketability. Then there are other varietal traits of rice, like grain chemistry, which determine the most ideal end customer. 

This summer, Scott Greenwalt, regional rice agronomist for Nutrien Ag Solutions, led a rice milling demonstration to illustrate this point during a field day at Tanner Seed Company in Bernie, Mo. While Greenwalt’s objective was to compare two Dyna-Gro rice varieties, he also described the milling process and the importance of quality. 

“Ideally we want high head rice yields,” he said. “The more whole kernels we can get out of it, the more money rice is worth to a particular granary that will turn around and sell it to the end user.” 

Greenwalt called on volunteers to help weigh, measure, and mill rough rice samples of DG263L and DG563PVL. The former has successfully been on the market since 2021, and the latter is set to launch in 2025 as Nutrien’s initial offering in the Provisia technology. 

For this demonstration, a volunteer weighed rough rice samples of 162 grams of each variety. Greenwalt explained that this measurement represents the 162 pounds that comprise a barrel of rice.  

Related:Nutrien introduces Provisia rice variety for 2025

Each sample was then processed through a tabletop rice husker to remove kernels from the hulls. For livestock owners, those hulls produce rice bran that is marketed as animal feed.  

As the tabletop mill husked the rice, Greenwalt pointed out small pieces of chalk coming off the kernels. He explained that chalk is caused by weak points, or air pockets in the rice kernel. These develop because of disruptions during the growing season when rice kernels are building starch layers. 

From there, each sample was weighed for a total count. Then, whole kernels were separated from the broken kernels to get a whole kernel weight. The measurements were each divided by 162 to convert the weights and determine the average milling yield.  

In the rice industry, whole kernels qualify as those greater than three-fourths of a kernel. Broken kernels are one-half to three-fourths, and brewer grade rice is anything less than half of a kernel. 

Results were displayed as whole kernel/total rice, and the newest variety, DG563PVL performed as expected with a 3-5% increase in head rice compared to DG263L. 

  • DG263L generated a 59/68

  • DG563PVL generated a 62/70

Greenwalt said of both varieties, “This is huge for millers. We want to provide not only a good yielding product but also a good milling product that can be sold and marketed to the general public or specific buyers.” 

Aside from milling yields, rice marketing also depends on amylose, or the stickiness of the rice. Greenwalt said, “It is interesting to experience and appreciate what different markets are asking for when you are trying to supply products across the world.” 

For an up-close look at the field day and demonstration, browse through the slideshow. Scroll below each photo for the description.

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