shall have Grain classification, Grain composition and Milling degree as follows:

Grain classification, comprising of:

- Long grain Class 1 and Class 2 combined not less than 60.0%,
  the rest shall be Long grain Class 3.
- Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:

- Whole kernels not less than 80.0%
- Brokens having the length as from 5.0 parts onward but not reaching 8.0
  parts not exceeding 4.0%. Of this there may be brokens having the length not
  reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5%, and
  Small parboiled brokens C1 not exceeding 0.1%
- The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:
- Red kernels and or Undermilled kernels not exceeding 0.5%
- Yellow kernels not exceeding 0.25%
- Black kernels not exceeding 0.1%
- Partly black kernels and Peck kernels combined not exceeding 1.5%,
  of which Partly black kernels shall not exceed 0.5%
- Damaged kernels not exceeding 1.0% - Glutinous rice not exceeding 1.5%
- Paddy not exceeding 3 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly
  or combined not exceeding 0.2%

Milling degree: Extra well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 60.0%,
  the rest shall be Long grain Class 3.
- Of all these there may be Short grain not exceeding 10.0%

- Whole kernels not less than 80.0%
- Brokens having the length as from 5.0 parts onward but not reaching 8.0
  parts not exceeding 4.0%. Of this there may be brokens having the length not
  reaching 5.0 parts and not passing through sieve No. 7 not exceeding 0.5%, and
  Small parboiled brokens C1 not exceeding 0.1%

- The rest shall be Head rice having the length as from 8.0 parts onwards.

- Red kernels and or Undermilled kernels not exceeding 0.5%
- Yellow kernels not exceeding 0.5%
- Black kernels not exceeding 0.25%
- Partly black kernels and Peck kernels combined not exceeding 2.5%, of
  which Partly black kernels shall not exceed 1.0%
- Damaged kernels not exceeding 1.0%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 45.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%

- Whole kernels not less than 80.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.5
  parts not exceeding 7.0% Of this there may be brokens having the length not
  reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.5%, and
  Small parboiled brokens C1 not exceeding 0.1%
- The rest shall be Head rice having the length as from 7.5 parts onward.

- Red kernels and or Undermilled kernels not exceeding 1.0%
- Yellow kernels not exceeding 0.5%
- Black kernels not exceeding 0.15%
- Partly black kernels and Peck kernels combined not exceeding 2.0%, of
  which Partly black kernels shall not exceed 0.75%
- Damaged kernels not exceeding 1.0%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 45.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%

- Whole kernels not less than 80.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.5
  parts not exceeding 7.0%. Of this there my be brokens having the length not
  reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.5%, and
  Small parboiled brokens C1 not exceeding 0.1%
- The rest shall be Head rice having the length as from 7.5 parts onward.

- Red kernels and or Undermilled kernels not exceeding 1.0%
- Yellow kernels not exceeding 1.0%
- Black kernels not exceeding 0.25%
- Partly black kernels and Peck kernels combined not exceeding 3.0%, of
  which Partly black kernels shall not exceed 1.5%
- Damaged kernels not exceeding 1.0%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 10 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.2%

Milling degree: Well milled

shall have Grain Classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%

- Whole kernels not less than 75.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.0
  parts not exceeding 12.0%. Of this there may be brokens having the length not
  reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and
  Small parboiled brokens C1 not exceeding 0.3%
- The rest shall be Head rice having the length as from 7.0 parts onward.

- Red kernels and or Undermilled kernels not exceeding 2.0%
- Yellow kernels not exceeding 0.75%
- Black kernels not exceeding 0.2%

- Partly black kernels and Peck kernels combined not exceeding 2.5%, of
  which Partly black kernels shall not exceed 1.0%
- Damaged kernels not exceeding 1.5%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.4%

Milling degree: Well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%

- Whole kernels not less than 75.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.0
  parts not exceeding 12.0%. Of this there may be brokens having the length not
  reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and
  Small parboiled brokens C1 not exceeding 0.3%
- The rest shall be Head rice having the length as from 7.0 parts onward.

- Red kernels and or Undermilled kernels not exceeding 2.0%
- Yellow kernels not exceeding 1.5%
- Black kernels not exceeding 0.25%
- Partly black kernels and Peck kernels combined not exceeding 3.5%, of
  which Partly black kernels shall not exceed 2.0%
- Damaged kernels not exceeding 1.5%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 10 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.4%

Milling degree: Reasonably well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not exceeding 25.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 30.0%

- Whole kernels not less than 70.0%
- Brokens having the length as from 3.0 parts onward but not reaching 6.5
  parts not exceeding 18.0%. Of this there may be brokens having the length not
  reaching 3.0 parts and not passing through sieve No. 7 not exceeding 1.0%, and
  Small parboiled brokens C1 not exceeding 1.0%
- The rest shall be Head rice having the length as from 6.5 parts onward.

- Red kernels and or Undermilled kernels not exceeding 5.0%
- Yellow kernels not exceeding 2.0%
- Black kernels not exceeding 0.5%
- Partly black kernels and Peck kernels combined not exceeding 4.0%, of
  which Partly black kernels shall not exceed 2.5%
- Damaged kernels not exceeding 1.5%
- Glutinous rice not exceeding 2.5%
- Paddy not exceeding 10 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 0.7%

Milling degree: Reasonably well milled

shall have Grain classification, Grain composition and Milling degree as follows:

- Long grain Class 1 and Class 2 combined not less than 20.0%, the rest shall
  be Long grain Class 3.
- Of all these there may be Short grain not exceeding 30.0%

- Whole kernels not less than 60.0%
- Brokens having the length not reaching 5.0 parts and not passing through
  sieve No. 7 not exceeding 28.0%. Of this there may be Small parboiled brokens C1
  not exceeding 2.0%
- The rest shall be Head rice having the length as from 5.0 parts onward.

- Red kernels and or Undermilled kernels not exceeding 7.0%
- Yellow kernels not exceeding 3.0%
- Black kernels not exceeding 0.75%

- Partly black kernels and Peck kernels combined not exceeding 4.5%, of
  which Partly black kernels shall not exceed 3.0%
- Damaged kernels not exceeding 1.5%
- Glutinous rice not exceeding 2.5%
- Paddy not exceeding 10 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
  either singly or combined not exceeding 1.0%

Milling degree: Ordinarily milled

s obtained from the milling of Parboiled rice of various grades and shall have
Grain composition as follows:

- Brokens having the length not reaching 6.0 parts and not passing through
  sieve No. 7 for the entire quantity. Of this there may be brokens having the length as
  from 6.0 parts onward and Whole kernels combined not exceeding 10.0%, and Small
  parboiled brokens C1 not exceeding 6.0%

Matter that may be present:
- Other seeds and Foreign matter not exceeding 1.0%