Rice Inspection System and Quality Test in Japan
2021
Lee, Y.H. | Hwang, W.H. | Jeong, J.H. | Lee, H.S. | Yang, S.Y. | Lee, C.G.
The objective of the present study was to explore trends of Japanese rice inspection system and quality test and to find out ways to help developing the domestic rice industry. The rice quality grade in Japan is implemented for brown rice. Its production amount and ratio by quality grade are made public. Since 2016, the agricultural competitiveness strengthening program has simplified the inspection of agricultural products. As a result, percentage of different kinds of grains and impurity which were separately classified have been integrated to within 5%. Packaging labeling for rice brand has been revised from exact date such as 1st Jan. to rough date such as early Jan., The palatability of rice was surveyed to determine the best first-class rice brand with a taste test in Japan. In general, rice protein content is low when rice tastes good. In other words, the higher the protein content, the less sticky, harder, and less tasty. It is also important to determine a certain range of protein content for in order to provide information on delicious rice to consumers. However, protein content varied widely depending on cultivars, the weather of the cultivation area, the soil environment, and the cultivation management by the farmer. These results suggest that it be not easy to set the rice purchase grade based on protein content in the current agriculture system.
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