Pakistani Rice Jawad rice operates with a rice mill and a trading office, and is specialized in the trading, export and processing of all types of Pakistani rice (such as Super Basmati, Basmati 385,PK 386, Basmati D 98, IRRI 9, IRRI 6 etc ).. Jawad rice is one of the leading exporter and processor in Pakistan. We have an emerging worldwide presence. Jawad rice is present in many countries, with major agencies in Karachi, Lahore, Paris, Dakar. We are mainly dealing with Europe, Africa, Middle East and Asia. Our group is member of the KCCI (Karachi chamber of commerce & industry) and the REAP (Rice Export Association of Pakistan).

We are actively involved in the global worldwide rice trade, merchandising paddy, brown and milled rice. We are one of the largest chartering entities in Pakistan in support of its worldwide rice trading activities. The company provides competitive and flexible solutions to the import, export and shipping requirements of its clients on a worldwide basis. We offer you very competitive CIF and C&F quotation to any port with the highest rice quality and logistical service.

All parties in the supply chain are coordinated to ensure that both products and documents flow smoothly from origin to destination.

Jawad rice has merchandised and traded bulk rice in international markets since 1970. Today its merchandising and trading activities are conducted throughout the world under the Jawad rice name. Aggregate average annual gross sales in recent years have exceeded $200 million.

Performance over the years

Our consistent performance over the years is due to our philosophy to keep the customers interest paramount in all circumstances and to build on relationship rather than any specific transaction. This has been possible by our principles of providing the right quality, at the right price, with the right quantity, from the right source at the right time.

Over the years substantial know how has been developed in procurement, processing and quality controls, with the capital invested in warehousing, infrastructure and logistics to prepare the company to cater to the changing needs of customers, and to maintain its lead position in the market.

For its efforts our group has been recognized with several excellence awards given by the Federation of Pakistan Chamber of commerce & industry and the Government of Pakistan.

Origin & cultivation Jawad Rice originates paddy, brown and milled rice for export. Pakistan is one of the largest rice producing countries, having annual production of more than 5 million tons In Pakistan; rice is grown under diverse climatic and edaphic conditions. Basmati predominates in traditional rice tracts of Punjab.

In Swat at high altitude mountain valleys, temperate Japonica rices are grown. In the South of NWFP, Sindh and Balochistan IRRI type long grain heat tolerant tropical rices are grown.

Leading Rice exporter

The growth duration of the rice plant is three to six months, depending on the plant’s variety and growth environment

Processing During the process of milling, the hull and various bran layers of kernel are removed, and the rice is polished to give the seed a white, glossy coating. Paddy fields are drained at harvest and the rice is then treated like any other small grain. It can be harvested manually or mechanically with a combine harvester. Extremely delicate raw materials are processed in the rice-processing mill, therefore the processes used are technologically very advanced, and their personnel highly specialised. These are indispensable conditions to ensure that the quality of the rice that come from Jawad rice is of the highest level.

At Jawad rice We believe it is our responsibility to ensure everyone who uses our products and services an extremely high quality standard of production, and to make an ongoing effort to guarantee reasonable prices, as well as to carry out our Clients' orders accurately and without delays.

Today our firm has ultra modern fully automatic computerized plants to provide customer with the best quality rice High-tech machinery dries the paddy for processing. Automatic computerized machines remove the rice husk, polish, destine and sort the best grains of Basmati Rice. Finally fully automatic machines are deployed for packaging purpose. This modern packing plant hygienic and quality packing different qualities.

Our r ice mi l l ing processes consist of :

• Pre-c lean ing - removing al l impur i t ies and unf i l led gra ins f rom the paddy • Husking - remov ing the husk f rom the paddy • Husk aspirat ion - separat ing the husk f rom the brown r ice/un-husked paddy • Paddy separat ion - separat ing the un-husked paddy f rom the brown r ice • De-ston ing - separat ing smal l s tones f rom the brown r ice • W hitening - removing al l or part of the bran layer and germ f rom the brown r ice • Pol ish ing - improv ing the appearance of mi l led r ice by removing remain ing ran part ic les

and by po l ishing the exter ior of the mi l led kerne l • S if t ing - separat ing small impur it ies or ch ips f rom the mi l led r ice • Length grading - separat ing smal l and large broken grains f rom the head r ice • B lending - mix head r ice wi th predetermined amount of broken gra ins, as required by the

customer. • W eighing and bagging - prepar ing mi l led r ice for t ranspor t to the customer

1 - paddy is dumped in the intake pit feeding the pre-c leaner

2 - pre-c leaned paddy moves to the rubber rol l husker:

3 - mixture of brown r ice and un-husked paddy moves to the separator

4 - un-husked paddy is separated and returned to the rubber ro l l husker

5 – brown r ice moves to the destoner

6 - de-stoned, brown r ice moves to the 1st stage (abras ive) whitener

7 - part ia l ly mil led r ice moves to the 2nd stage ( f r ic t ion) whi tener

8 – mi l led r ice moves to the s if ter

9a - ( for simple r ice mi l l ) un-graded, mi l led r ice moves to bagging stat ion

9b – ( for more sophist icated mil l) mil led r ice moves to the pol isher

10 - Po l ished r ice, wi l l move to length grader

11 - Head r ice moves to head r ice bin

12 – Broken grains moves to broken grains b in

13 – Pre-selected amount of head r ice and broken grains move to blending stat ion

14 – Custom-made b lend of head r ice and broken grains moves to bagging stat ion

15 – Bagged R ice moves to the market

A – st raw, chaf f and empty grains are removed

B - husk removed by the aspirator

C – smal l s tones, mud ba l ls etc . removed by de-stoner

D - Coarse ( f rom 1st whitener) and f ine ( f rom 2nd whitener) bran removed f rom the r ice grain

dur ing the whiten ing process

E - Smal l broken gra ins / brewer ’s r ice removed by the s if ter

Sourcing Being the largest rice buyer in the local market on financially attractive terms, our company is in a unique position to source the best available stocks for processing to ensure the premium quality for our customers.

About rice

Rice is unique among cereal grains in that the entire polished grain is eaten while other cereals are usually processed

before they reach the consumer. Grain quality in rice is, therefore, a very sensitive issue. Interests and priorities of different sectors of rice industry are different. Farmers are interested in early maturity and high yield that would give them high returns in the form of good produce and provide enough time for sowing subsequent crops including wheat. Miller's interest is high head rice recovery. Traders prefer attractive physical appearance (shape and size), whiteness and uniform grain size. For consumers, quality encompasses a complete range of visual, sensory and palatability criteria that include impressive appearance of raw as well as cooked rice texture in terms of stickiness/flakiness and appealing aroma. Rice grain quality depends on intrinsic quality of rice variety (appearance, milling quality and cooking characteristics), environmental conditions (temperature, humidity, rainfall) and management practices such as use of healthy seed; optimum sowing time; balanced and timely application of fertilizers; proper harvest and post-harvest operations, use of modern milling and polishing machinery etc.

Definitions:

A) RICE: means mi l led r ice wh ich inc ludes cargo r ice , wh i te r ice , g lu t inous r ice and bo i led r ice , whether i t be whole gra in , head r ice, b ig broken, broken or sma l l b roken. 1 ) Cargo Rice: (BROW N RICE, HUSKED RICE) means r ice ob ta ined f rom paddy o f wh ich on ly the husk has been removed. Th is inc ludes i ts whole gra in , head r ice, b ig broken, broken, and smal l b roken. 2 ) Pla in or Whi te Rice : means r ice ob ta ined f rom paddy which has been husked and mi l led wh i le by remov ing i ts bran layers . Th is inc ludes i ts who le gra in , head r ice , b ig b roken, broken, and sma l l b roken. 3 ) Parbo i led Rice: may be husked or mi l led r ice processed f rom paddy or husked r ice that has been soaked in water and sub jected to a heat t reatment so that the starch is f u l ly ge lat in ized , f o l lowed by a dry ing process.

B) Grain Class i f icat ion : means the proport iona l mixture o f r ice o f d i f fe rence c lasses to form a g rade R ice Kerna l is d iv ided in to f our c lasses namely: 1 ) Ext ra Long Gra in : sha l l be the head r ice /who le gra in hav ing the average gra in length o f 6 .90 mm or more. 2 ) Long Gra in: sha l l be the head r ice /who le gra in hav ing the average g rain leng th o f more than 6 .0 mm but not more than 6 .90 mm. 3) Medium Gra in: sha l l be the head r ice /who le g rain hav ing the average gra in length o f more than 5 .0 mm but no t more than 5.9 mm. 4) Short Gra in : sha l l be the head r ice/whole g ra in hav ing the average g ra in length o f 5 .00 mm or less .

C) Ye l low Kerne l : means the kerne l of wh ich 25% or more o f the sur face area has turned ye l low in co lor .

D) Chalky Kerne l : means the kerne l o f wh ich 50% or more of the sur face area is wh i te l ike the co lor of chalk .

E) Green Rice: means the kerne l o f g reen co lor in Cargo (Brown) r ice which when broken is a lso green in co lor f rom ins ide or in the endosperm.

F) Broken Rice: Broken o f s ize ¾ length of gra in and above sha l l c ount as head r ice .

Our rice range

Rice is the staple food of millions of people around the world and Asians in particular. We take utmost care to select only the best quality Rice. Majority in the world can not affords the prices for high quality rice but they also need food. Pakistan IRRI 6 Long Grain White Rice with broken percentage of 5% broken, 10% broken, 15% Broken, 20% broken, 25% broken and 100% broken are affordable prices for those people especially for African countries. We have the capability to package Rice in specified quantities like 15 kg bags, 20 kg bags, etc, We also ensure proper transportation and logistics through cargo vessels and containers.

NON BASMATI RICE

IRRI-6 White rice LONG GRAIN NON AROMA RICE This is the low p r iced, h igh vo lume r ice . Th is var iety is grown in the S indh prov ince of Pakis tan and is a ma jor export qua l i t y to a number o f Midd le Eastern and Af r ican Ports . This r ice is c lass i f ied as long gra in r ice hav ing the leng th o f gra in between 5 .70 mm to 6 .80 mm. I t is non-aromat ic var ie ty. On cook ing i ts e longat ion ra t io is lower than a l l the above-ment ioned var ie t ies . Th ickness is obse rved in the gra ins on cook ing. Qual i t y: Long g ra in, we l l c leaned mi l led s tandard pol ished. Crop: Cu rrent & O ld , Both Years Crops are ava i lab le . Broken : D i f fe rent Broken% is ava i lab le as per requ i rement. Packing: In 50 kgs S ing le PP Bags.

Length Wid th

Thi ckness Shape

Character is t i cs o f e longat ion ra t io Am ylose content

Gel Content Al ka l i Spread Va lue

Mois ture Cha lk y kernels

Damaged kernels Ye l low kernels

Under mi l led and red kernels Fore ign m atter and fore ign gra in

Mi l l ing Grade Broken

6 .74 mm 2 .05 mm 1.70 mm Slender w i th cook ing 1 .78 28.4 % 43 % 7 % 14.00 pct max 14.00 pct max 1 pc t max 1 pc t max 1 pc t max 1 pc t max s ing le o r doub le Pol ished 5% up to 100%

IRRI-6 100% Broken Rice LONG GRAIN NON AROMA RICE

Mois ture Con tent Average Grain Length

Po l ish ing Grade Damaged, Shr ive led & Ye l low

Chalk y Gra ins Cont ras t ing Var ie t ies

14% Max. Be low 4.5 MM Wel l -mi l led /Double Pol ished 5% Max. 8 % Max . N.A

Foreign Gra ins Fore ign Mat ter

Padd y Gra in Under -mi l led & Red -s tr iped

4% Max. 2% Max. 20 pcs per KG Max. 4% Max.

IRRI-6 25% Broken LONG GRAIN NON AROMA RICE

broken (below 3/4 gra in length) mois ture

damaged, sh r iveled and ye l low gra ins cha lk y gra ins

fore ign gra ins foreign mat ter

padd y gra ins undermi l led and red s t r iped

mi l l ing degree

25% max 14% max 5 .0% max 12% max 2 .0% max 1 .2% max 0 .8% max 4 .0% max reasonabl y w el l mi l led

PK-386 LONG GRAIN NON AROMA RICE Long Gra in 386 R ice on ly produced in the p rov ince of Pun jab has been ga in ing in te rnat iona l recogn it ion. Though i t is counted as Non-Basmat i R ice but i t s aroma and cook ing resu l ts match the Basmat i Pk-385 var ie ty. Elongat ion ra t io on cook ing is abou t 1.50 can be ident i f ied wi th no th ickness in w id th on cook ing. Th is is long gra in Basmat i r ice hav ing leng th o f 6 .2 to 7 .0 mm. This var ie ty becomes r ipe for harvest ing wi th in 105-110 days i .e. af te r 15 October o f each year . PK-386 Long Gra in R ice, R ice is the f ines t o f i ts c lass be ing less expens ive and is preferred over Ind ian and Tha i r ice in the same category. Having a longer g ra in, th is r ice var ie ty is appropr ia te for the r ice lovers who en joy s l igh t ly dry types o f cu is ines . Never the less , due to the super io r i t y over o ther long gra in var iet ies, PK 386 is one o f the most demanded non-basmat i var iet ies .

Length Wid th

Thi ckness Shape

Character is t i cs o f e longat ion ra t io Am ylose content

Gel Content Alka l i Spread Va lue

6 .78 mm 1 .78 mm 1 .56 mm S lender w i th cooking 1 .9 25,2 % 66.7 % 4 .7 %

IRRI-9 White Rice LONG GRAIN NON AROMA RICE This var ie ty is grown in both the S indh and Pun jab prov inces in Pak is tan. In Pak is tan d if fe rent types o f I r r i -9 are ava i lab le rang ing the length o f gra ins between 6 .5mm to 7 .0 mm and w id th between 1 .62 to 1.78 mm. E longat ion ra t io on cook ing is about 1 .25. Th is va r ie ty g ives no a roma and on cook ing the th ickness remains in gra ins . Many peop le pre fer the muggy touch th is r ice has to o f fer . Much of Pak is tan 's export o f IRRI -9 goes to the M idd le East .

Length Wid th

Thi ckness Shape

Character is t i cs o f e longat ion ra t io Am ylose content

Gel Content Al ka l i Spread Va lue

Damaged kernels Fore ign matter and fore ign gra in

6 .93 mm 1 .69 mm 1 .46 mm S lender w i th cooking 1 .25 28.8 % 44 % 7 % 1 pc t max 1 pc t max

KS-82 Long Grain Rice Sl igh t ly super ior to I r r i -6 , KS-82 is of ten requested by expatr ia tes in the M idd le East and var ious par ts o f As ia . I t ’s cook ing is can be ident i f ied w i th no th ickness in w id th on cook ing . KS 82 is the S indh r ice var ie ty a lso termed as DR Rice or 282 r ice . KS-82 or 282 is the long gra in non-basmat i r ice s l ight ly super ior to I r r i -6 r ice qua l i t y . The broken percentage var ies whereas the most popu lar and acceptab le b roken percentage is 5% broken KS-82 long gra in whi te r ice . SPECIFICATION: Tota l broken 4% Ye l low kerne ls 0% Cha lky kerne ls 3% Damaged Kerne ls 0% Immature kerne ls & fore ign matter 0% Mois ture 14% Admixture 0 %

BROWN RICE

Brown R ice Rice or ‘hu l led r ice ’ is the leas t p rocessed form of r ice. I t has the outer hu l l removed, but s t i l l r eta ins the bran layers and germs are s t i l l in tac t . The bran layers g ive th is type o f r ice i ts charac ter is t ic tan co lour and nut-l ike f lavour. The ou ts ide layer o f the bran g ives th is r ice a chewier texture than wh i te r ice . Brown Rice is l igh t brown in co lor and r ich in i ts bran contents . Brown r ice is a hea lthy source o f food, par t icular ly fo r the we ight consc ious peop le s ince i t contains less s tarch. Brown or 'non-po l ished ' r ice wh ich has the brown-co lored bran covered over i t . Th is is the reason that i t is cons idered as a who le gra in . S ince brown r ice has the bran in tac t , i t has more f ib re than any othe r t ype o f r ice . Most peop le cons ider eat ing whi te r ice , because o f i ts sof tness and f luf f ie r e f fec t a f te r cook ing. On the o ther hand brown r ice is an ove rwhe lming t reat in terms of cooking and can be s tored for s ix months under normal cond it ions . Brown r ice a lso conta ins nu tr ien ts l ike magnes ium, manganese and z inc , wh ich are essent ia l fo r a dai ly d ie t .

SPECIFICATION: Mois ture 13-15% Broken 4% Admixture 0 .01% Fore ign matter 1% imperfec t 5% max

BASMATI RICE

SUPER KERNAL BASMATI Extra LONG GRAIN AROMA RICE

Super Kerna l is the f inest var ie t y of r ice . Charac ter ized by a un ique aroma, extra length and s lender gra in, Basmat i tas tes de l ic ious .The Average Gra in Leng th (AGL) is 7.00mm & above. Th is is the best qual i t y o f Basmat i r ice grown in Pak is tan. Th is var iety becomes r ipe for harvest ing wi th in 115-120 days i .e . in November o f each year.On cooking whi te Super Kerne l Basmat i r ice g ives st rong aroma, good taste and sof tness. The basmat i super e longates a lmost tw ice upon cook ing but does not fa t ten much. When cooked the gra ins e longate ( 70-120 % over the p re-cooked gra in ) more than o the r var ie t ies .

Super Kerna l Basmat i R ice is the most pr ized o f the r ice var iet ies a l l over the wor ld. S ince thousands o f years Super Kerne l Basmat i is be ing cul t iva ted in the footh i l ls o f the Himalayas wi th the r ich snow fed water .

The most important cha racter is t ic o f i t is the aroma.

Inc identa l ly , the aroma in Basmat i a r ises f rom a cock ta i l o f 100 compounds - hyd rocarbons, a lcohols , a ldehydes and esters . A par t icu lar mo lecu le of note is 2 -acety l -1-pyr ro l ine . Grown on the footh i l ls o f Hima layas Super Kerne l Basmat i r ice is known as k ing o f r ice, f rom the prov ince of Pun jab ( f ive r ivers) . Th is Premium grade Basmat i r ice grows on ly in Punjab reg ion. Pak is tan produces around 150,000 Tons of Super Basmat i r ice every year and consumes 30% of the to ta l p roduct ion, a l l remain ing quan t i ty is expor ted a l l over the wor ld .Super Basmat i R ice is we l l known for i t s exce l len t cook ing, ext ra long gra in , very un ique and exce l lent taste and nut ty aroma. Also the length o f Super Basmat i r ice gets doub led af ter cook ing. Th is f ines t r ice type, popu la r ly known as best qua l i t y r ice has a y ie ld o f on ly 1150 pounds per acre and th is comparat ive ly low-yie ld ing gra in is sought af ter fo r i ts exce l lence, super ior f ragrance and gra in length . Many unsuccessfu l at tempts have been made to grow Super Basmat i r ice in other par ts of the wor ld , but genu ine home of Super Basmat i r ice is Pun jab area where i t f lour ishes a t i t s bes t among the ra in- fed bas ins o f Chenab and Rav i r ivers .

Length Width

Th ickness Shape

Character is t ics o f e longat ion rat io Am ylose content

Gel Conten t Alka l i Spread Va lue

Mois ture Content : 14% Max. Ave rage Gra in Length

Po l ishing Grade Damaged, Shr ive led & Ye l low

Broken Gra ins Chalk y Gra ins

Cont ras t ing Var iet ies Foreign Gra ins Fore ign Matte r

Paddy Grain Under -mi l led & Red-s tr iped

7 .54 mm 1 .62 mm 1 .51 mm Slender w i th cook ing 1 .93 24.2 % 63 % 4 .7 % 14% Max. 7 .0 MM Double /Pear l F in ish /S i lky 1 .5% Max. 4% Max. 3% Max. 7% Max. 0 .2% Max. 0 .1% Max. 15 pcs pe r KG Max. 2% Max.

BASAMATI RICE PK -385 LONG GRAIN AROMA RICE

Basmat i PK-385 r ice is great f or cu is ines and genera l l y pr iced a t a s l igh t d iscount in compar ison to Super Kerne l Basmat i .

Mi l l ions o f peop le in Europe and the M idd le East savor i t . I t is a rathe r dry g ra in. The gra ins become long and separate when cooked having rea l aroma and de l ica te texture . Basmat i is the f ines t var iety o f r ice. Charac ter ized by a un ique aroma, extra length and s lender gra in, Basmat i tas tes de l ic ious . Our Basmat i Rice has to be tas ted to be bel ieved . The gra in becomes two- three t imes longer on be ing cooked.

Basmat i PK 385 R ice, the one o f i t s k ind Pak istan i basmat i , is care fu l l y se lec ted f rom ext ra and un ique qua l i t y of paddy. I t is w ith great e f for ts , harvested by hand in the per fec t reg ions that have the best so i l fo r p lanta t ion and the sui table c l imat ic cond it ions to

harvest th is type of basmat i .

PK 385, f rom Pak is tan is a t rad i t iona l va r iety o f r ice that is grown f rom the mid o f June to the end o f June each year . The famous ly known type of basmat i , PK 385 has been harvested in the Punjab prov ince o f Pak is tan s ince many decades. The gra in o f PK 385 remarkably e longates to doub le i ts length on cook ing.

Length Width

Th ickness Shape

Character is t ics o f e longat ion rat io Am ylose content

Gel Conten t Alka l i Spread Va lue

Broken Head R ice

Damaged, Shr ive led & Ye l low Chalk y Gra ins

Cont ras t ing Var iet y Foreign Gra ins Fore ign Matte r

Padd y Gra ins Under Mi l led & Red St r iped

Mois ture Con tent Ave rage Gra in Length

6 .73 mm 1 .64 mm 1 .52 mm Slender w i th cook ing 2 .02 25.2 % 64 % 5 % 5.0 % Max 10.0 % 0.15 % 0 % 11.0% 0.2 % 0.1 % 0.1 % 3.0 % 14.0 % 6.75mm

D-98 Long Grain Basmati

D-98 is one o f the best basmat i g rown r ice in the Prov ince o f S indh, Pak is tan. A lso known to the wor ld as ‘S indh i Basmat i ’ . Due to i t s extra long length , r ich pear l wh i te color and h igh ly aromat ic gra in , i t is in more demand now than PK 385 basmat i r ice. Th is type o f r ice is a v i ta l food for the popu lat ion o f the wor ld today and is cons idered one o f the best types of basmat i now known. D-98 Basmat i R ice: S indh i Basmat i is a var ie ty tha t has eventua l ly rep laced PK-385 for reasons such as more y ie ld than the la t te r in the prov ince o f S indh. D-98 Basmat i R ice f rom Sindh Prov ince o f Pakistan , is a lso known to the wor ld as ‘S indh i Basmat i ’ . Due to i ts ext ra long length, r ich pear l wh i te color and h igh ly aromat ic gra in , i t is in more demand now than PK 385 basmat i r ice. Th is type o f r ice is a v i ta l food for the popu lat ion o f the wor ld today and is cons idered one o f the best types of basmat i now known.

Th is S indh var ie ty o f Basmat i R ice wi th med ium gra in length is an economica l subst i tute to Super Kerne l, ye t mainta ins many key basmat i charac te r is t ics. D-98 is one of the best basmat i g rown in the Prov ince of Sindh, Pak is tan. The areas conta in ing r ich so i l and the per fec t cond it ions in S indh, Pak is tan, D-98

has been grow ing for over a decade.

D98 Basmati Rice (98% Pur i t y) Si lk y Double Po l i shed , Ma x . 2 % Br oken , Co lor Sor texed Speci f icat ions:

Mois ture Chalk y Kerne ls

Damaged ke rnels

14.00 pc t max 4.00 pct max 1 pc t max

Yel low kernels Under mi l led and Red kerne ls

Fore ign matte r and foreign gra in Ave rage Gra in Length

1 pc t max 1 pc t max 1 pc t max 6.8 – 7 .0 mm

PARBOILED RICE Parbo i led r ice a lso ca l led Sel la r ice is the var ie ty that is bo i led wh i le in the husk. Th is process of bo i l ing g ives the r ice not on ly a new co lo r & texture but a lso increases i ts s t rength to ach ieve bet te r cook ing resu lts . Husked r ice that f i rs t has been heat tempered, soaked in warm water under pressure and dr ied before mi l l ing ; th is p rocess a l lows the inner kerne l to reta in more o f the v i tamins and minera ls f rom the bran layer wh ich a lso c lar i f ies the more ye l low kerne l af ter is has been mi l led . Parbo i led r ice is hea l th ier than wh ite r ice. I t is rough r ice that has gone through a s team-pressure process before mi l l ing . I t is soaked, s teamed, dr ied and then mi l led to remove the outer hu l l . Parboi led r ice is the r ice var iety that undergoes a hydro thermal s teaming process to par t ia l l y bo i l the un-husked r ice . Th is p rocedure ge la t in izes the starch in the gra in , and is adopted at the mi l l in o rder to harden the gra in , resu lt ing in less breakage, thus ensur ing a f i rmer , more separate gra in . Pa rbo i led r ice gets s teamed under pressure to capture more nutr ien ts in the grain Parbo i led r ice has a ye l low co lor and is f avored by consumers and chefs who des ire an extra f luf fy and separate cooked r ice Qual i t y : 100%Sortex. Broken : 4% max. Pack ing : in 50kg. Doub le PP bag 20kg t ransparent bag.

Parbo i led R ice is the r ice var ie ty that undergoes a hydro therma l steaming p rocess to par t ia l ly bo i l the un-husked r ice. Th is p rocess enhances the st rength of r ice gra ins f or bet te r cook ing resu l ts . Parbo i led r ice is ava i lab le in the be low forms:

Ext ra Long Gra in Basmat i 1121 Parbo i led R ice Super Kerne l Basmat i Parbo i led Rice Pak is tan i Long Gra in Pk 386 Parbo i led R ice Pak is tan i Long Gra in IRRI-9 Parbo i led Rice Pak is tan i Long Gra in IRRI-6 Parbo i led Ric

Super Kernel Basmati Rice (Parboiled) Parbo i led Rice or Se l la R ice is the r ice var ie ty that undergoes a hyd rothe rma l s teaming process to par t ia l ly bo i l the un-husked r ice . Th is process enhances the s t rength o f r ice grains for bet ter cook ing resu lts .

Extra Long Grain Basmati 1121 Rice (Parboiled) Except iona l tas te , ext ra long s lender edgy shape and a f ragrance that wi l l s imply overcome the percept ion of an ent i t y en joying a mea l. Ext ra long gra in 1121 parbo i led basmat i r ice is w ith no doubt the ul t ra super io r qua l i t y eve r to have been perce ived. Except iona l tas te , ext ra long s lender edgy shape and a f ragrance that wi l l s imply overcome the percept ion of an ent i t y en joying a mea l. Ext ra long gra in 1121 basmat i r ice is w i th no doubt the u lt ra super io r qua l i t y ever to have been perce ived. 1121 Basmat i r ice is very famous because of i t Extra long gra in length (8.5-9mm) and extremely good cook ing, The grains are separate and f luf fy when cooked This var iet y of r ice is not very old but has gained a very good market in just couple of year, just l ike Super Basmat i r ice, 1121 Basmat i r ice a lso grows only in Punjab reg ion. The 1121 Basmat i comes f rom ethereal snow-fed val leys, i t rea l ly is a real g i f t of nature and is t ru ly div ine.

Advantages of parboi led r ice

• Parbo i l ing is a un ique hydro- therma l p rocess, which enhances the nutr i t ive propert ies o f every gra in o f r ice .

• Parbo i l ing process d r ives B-group v i tamins f rom outer bran o f paddy into the centre o f the r ice gra in .

• Parbo i led r ice has lower d igest ive and h igher nu tr i t ive va lues. • Pla in r ice , in fac t loses some v i tamins when bran is removed but parbo i led r ice ga ins v i tamins

f rom outer b ran. • B-group conta in severa l v i tamins to he lp ma in ta in hea l thy sk in and we l l funct ion ing o f nervous

sys tem of human body. • B-group v i tamins a lso he lp in convert ing carbohydrates in to energy. • Parbo i led r ice is there fore , natura l cho ice for we ight consc ious peop le . • Hea lth consc ious generat ion and those who have knowledge o f i ts advantages are now sh if t ing

sharply to parbo i led r ice .

Al l basmat i and non-basmat i var ie t ies togethe r w ith parbo i led (se l la ) basmat i r ice are ava i lab le under our labe ls / b rands, pr iva te labe l (c l ien t ’s brand) and or in bu lk .

Factors Influencing the Price of Rice are as fol lows:

• Weather : Ro le o f weather in r ice product ion is immense. Tempera ture, ra infal l and so i l mo is ture are the important parameters that determine the crop cond i t ion . Fu r ther , natura l ca lamit ies can a lso a f fect c rops. Markets keep watch o f these deve lopments .

• Minimum Support P r ice : Changes in the min imum suppor t pr ices (MSP) by the government a lso have immense impact on the pr ice o f r ice .

• Government po l ic ies : Exchange ra tes , F isca l po l ic ies , Export incent ives and export p romot ion a lso in f luence pr ice .

• Subst i tu te Product : Ava i lab i l i t y o f subst i tute p roducts a t cheaper ra te may lead to weakness in demand. Th is s i tuat ion happens espec ia l l y when the ma in products pr ice tends to become h igher.

• Consumpt ion: R ice consumpt ion depends on two fac tors - popu la t ion and income. Le ts take for example As ia . R ice is the stap le food o f As ia . Low- income groups consume more r ice accord ing to the per cap ita income increase. But as the income increases, there arr ives a po in t when the consumpt ion s tar ts to d ip. Income growth and reduct ion in popu lat ion resu lt in a low consumpt ion o f r ice.

• Seasonal c yc les : Seasonal cyc les are p resent in r ice cu l t iva t ion . P r ice tends to be lower as harvest ing progresses and produce s tar ts coming into the market . At the t ime o f sowing and before harvest ing p r ice tends to r ise in v iew o f t igh t supply s i tuat ion.

• Demand: Import demands as we l l as domest ic demand. • Breakthrough in the technology may increase the product iv i t y and wou ld lead to more supp ly. Th is

may br ing some sof tness in the pr ice .

Storage Stocks of brown rice are stored in well-ventilated and spacious warehouses. These stocks are kept in m ost hygienic conditions remaining. During the period st ocks remain in warehouses, these are subjected to r egular inspection and fumigation from time-to-time against infestations by organisms.

Storage is the process of keeping grains, whether in bags or in bulk, in a storage structure designed to protect the stored product from inclement weather and pests for a short or long period of time to await processing or movement to other location. Grains are stored for either of the following reaso ns :

To provide uniform supply of food throughout the year, because grains are produced seasonally while consumption is fairly uniform throughout the year.

To provide reserve for contingencies such as flood, drought and other calamities.

The methods followed for storing the grains are :

Storage in bags

Loose storage

Storage in bags is convenient for short term storage, where grain is intended for very early onward movement. For short term storage, no control measures against insects is needed. In loose/bulk storage method, large quantity of grains can be stored in per unit volume of space and the infestation of insects/pests is lower. The basic requirements of a good storage practice are: a healthy, clean, and uniformly dried grain, and a structure that will maintain a suitable environment that will prevent pests.

Delivery Time By maintaining large inventory of stocks at all time in our warehouses with steady stream of available vessels, we can offer immediate deliveries to our buyers (even in off season). Thereby reducing the lead-time for our customers to avail the opportunity in their domestic markets.

Fumigation We have our own arrangements to fumigate raw rice, Processed rice and containers (prior to load) properly As per international standard. Our mills have they own fumigation chambers, where rice is fumigated during storage and after final packing. Highly trained and experienced staff closely manages this process. Fumigation is the most effective and widely used procedure to eliminate the pests that cause damage to exported grain in either storage or shipment. Fumigation is also the method used to prevent foreign pests from entering the country through imported products.

Sanitary and Phytosanitary Standards (SPS) All rice export must be inspected prior to loading according to the Ministry of Commerce, and Ministry of Agriculture and Cooperatives regulations. National Animal and Plant Health Inspection Service (NAPHIS) complete phytosanitary certificate.

The purpose of this certificate, is to expedite the entry of plants or plant products into a foreign country under the FAO International Convention : Plant Protection and Quarantine (PPQ). This certificate certifies to a foreign country that the plants or plant products described were inspected by the Pakistani’s authorities and respect the Sanitary and Phytosanitary Standards (SPS) and are free from quarantine pests and other injurious pests of specific concern to the importing country.

Testing Laboratory

We have built a laboratory in each mill, which are well equipped with all measuring, and rice analyzing instruments. Our qualified Lab. Testers secures random processed rice samples and analyze in accordance with the buyers’ specification. We perform testing from raw rice to finished end product. Apart from regular sampling and analysis both at milling and processing stages, all lots prior to processing are subject to cooking test.

Our laboratories are doing also research on plants and crops. They are also in charge of the application of the Good Agricultural Practices (GAP). From the seed to the market, the GAP provides practical solutions to help irrigation, boost yields, and improve grain quality and production efficiency.

Quality and Grading

Since 1970 we are in the rice business and have taken great steps to maintain the qualities of rice. We have incorporated different techniques and machineries to meet the international standard in rice production. We take intensive care in the hygienic processing.

Quality is strategic to our strength. We have a strong commitment towards providing homogeneous quality to our buyers, which is why quality management in the company starts at the grassroots level and continues till the product finally reaches the consumer. Quality control processes are religiously adhered to in order to ensure uniformity, which we achieve in three ways: Quality Control Through Procurements We select the best farmers. Our field staff constantly monitors paddy fields from sowing to harvesting. They advise the farmers on the correct application of fertilisers and pesticides to produce healthy grains of rice without chemical residue. After harvesting and husking, hundreds of samples are drawn from the fields and examined in our labs for final selection. After procurement, the selected stock is stored for aging till the rice attains maturity. All stocks are numbered and a record is maintained even after processing and export. Quality Control System Samples are drawn during different stages of processing and milling at regular hourly intervals and tested in the lab to constantly monitor the uniformity in whiteness degree, moisture content, average grain length (AGL), broken percentage and colour. Quality Control Through Grading & Colour Sorting The grading system consists of five graders installed in three different stages of milling and processing. This enables them to ensure uniformity in grain length and also control the broken percentage according to the specific requirements of our buyers. In order to obtain uniformity in grain colour, we have installed a colour sorter – a computerized, state-of-the-art machine considered throughout the world to be the top-of-the-line colour sorter.

As countries reach self-sufficiency in rice production, the demand by the consumer for better quality rice has increased. Quality of rice is not always easy to define as it depends on the consumer and the intended end use for the grain. Grain quality is not just dependent on the variety of rice, but quality also depends on the crop production environment, harvesting, processing and milling systems. Character is t ics Cons idered for Grading o f Mi l led Ri ce

• Dead r ice , b rokens and brewers pe rcentages • Defect ives • Fore ign matter • Presence o f paddy • Whiteness • Cha lk iness • Mois ture content

Object ives o f estab l i sh ing s tandards and grades

• To ensure on ly ed ib le r ice reaches the consumer . • To improve post harvest prac t ices so as to e l iminate or reduce waste. • To improve agronomic p ract ices to increase farm yie lds .

• To improve process ing prac t ices for bet ter mi l l ing recover ies and for market expans ion. • To protec t consumers f rom pr ice /qua l i t y man ipu la t ion .

Custom Branding and Packaging

Our expertise is restricted not only to providing excellent quality but also providing our valued international customers with their desired brands and customised packaging. After all, the company’s products have to compete all over the world and packaging forms an important part of the product image in the consumer’s mind. Special care is therefore taken to make the packaging distinctive, attractive and hygienic, ensuring complete safety against moisture, pests, insects and dust. It is the collective effort of our professional team which changes rice from a commodity to a high grade product of international standard. We pack our product under the brand name of our buyer’s choice in environment-friendly, biodegradable cotton, paper and cardboard in 1, 2, 5, 10 & 20kg sizes.

18/2 sarwar Shaheed Road, Joharabad, District Khushab, Punjab Pakistan

Afr ican market contact : Tel : +33 (0) 9.77.39.41.61 Mob : +33 (0) 6.40.18.80.96 Fax : +33(0) (0)1.76.50.27.46 Email : jawadrice@gmail.com Site : www.rice.comlu.com