WBSCM Material Description and Number

RICE, 2/7 LG, W-MLD, PRBL BAG-50 KG 100968
RICE, 2/7 MG, W-MLD, PRBL BAG-50 KG 100970
RICE, 3/15 LG, W-MLD BAG-50 KG    100971
RICE, 5/20 LG, W-MLD BAG-50 KG    100975
RICE, 5/20 LG, W-MLD, PRBL BAG-50 KG    100976
RICE, 5/20 MG, W-MLD BAG-50 KG    100977
RICE, 5/20 MG, W-MLD, PRBL BAG-50 KG    100978
RICE, MILLED BULK   100599

General Information

The United States provides milled long and medium grain rice in parboiled or non-parboiled form for food aid. For more information on rice specifications, production, processing and its role in food aid, refer to the USA Rice Federation (www.usarice.com). The U.S. production of rice does not depend on seasonal rains and is thus a dependable crop. It is planted in the spring and harvested in the fall. Rice is available in bulk or bagged and is typically packaged in 50-kilogram polypropylene woven bags with fabric that contains an inhibitor to resist ultraviolet absorption and an anti-skid coating. Uncooked rice can be stored in packaging almost indefinitely. Once opened, rice should be stored in a tightly closed container that keeps out moisture, dust, and contaminants. For full product specifications refer to the USDA Commodity Requirements Document for milled rice.

Programming Guidance

Rice may be used in emergency and development settings if fortified flour/meals are not available as illustrated by the 2011 Food Aid Quality Review (FAQR) decision trees:

• Emergencies: Rice may be used with oil and a pulse in the second phase of emergency food distribution. In a longer-term emergency, rice may be provided in Food for Assets, Food for Work, Food for Training, as well as Vulnerable Group Feeding, and Food for Education programs. Either corn soy blend (CSB) or a ready-to-use supplementary food (RUSF) should be added as a targeted supplement to this ration, for children under two (U2s).
• Development: Rice may be used as part of a general household ration where this is appropriate. Rice may also be provided in Food for Assets, Food for Work, Food for Training, as well as Vulnerable Group Feeding, and Food for Education programs.

Nutrition/Preparation Information

Rice is consumed across the globe, particularly in Asia, and is a good source of carbohydrates and the B vitamins niacin and thiamin. Parboiled rice has a longer shelf life and is nutritionally superior to standard milled rice; it is higher in calories, calcium, potassium, phosphorus, and some B vitamins such as Vitamin B-6, thiamin, and niacin. It should be used in areas where extra fluffy and separate rice kernels are preferred, such as India and West Africa. When combined with a pulse, rice provides complementary amino acids to create a complete plant-based protein meal. Rice is easily digested, making it appropriate for high-risk populations suffering from diseases and conditions including diarrhea, HIV/AIDS, malaria, Tuberculosis (TB), and intestinal parasites. Rice cooks in approximately 15-20 minutes on a stove top or open flame. 

For additional information on rice’s nutritional benefits, visit http://thinkrice.com/nutrition/.

USDA Nutrient Database

From the USDA Nutrient Database (http://ndb.nal.usda.gov), search for:

Rice, white, long-grain, regular, raw, unenriched:  http://ndb.nal.usda.gov/ndb/foods/show/6613?manu=&fgcd=

Rice, white, long-grain, parboiled, unenriched, dry:  http://ndb.nal.usda.gov/ndb/foods/show/6615?manu=&fgcd=

Rice, white, medium-grain, raw, unenriched: http://ndb.nal.usda.gov/ndb/foods/show/6572

USDA Commodity Requirements Document

https://www.fsa.usda.gov/Assets/USDA-FSA-Public/usdafiles/Comm-Operations/pdf/MR25A.pdf

Shelf Life/Best if Used By Date (BUBD)

• Shelf Life - not available
• BUBD - 18 months after packaging

Sources

Muthayya, S., J. Sugimoto, S. Montgomery, G. Maberly. 2014. An overview of global rice production, supply, trade, and consumption. Annals of the New York Academy of Sciences, 1324(1): 7-14. Retrieved on December 30, 2015 from: http://onlinelibrary.wiley.com/doi/10.1111/nyas.12540/epdf

USA Rice Federation. N.D. Food Aid. Retrieved on May 12, 2016 from: https://usarice.com/global-markets/food-aid 

USA Rice Federation. N.D. Preparation & Storage. Retrieved on May 12, 2016 from: http://thinkrice.com/recipes-tips/storage/

USA Rice Federation. N.D. Preparation & Storage. Retrieved on May 12, 2016 from: http://thinkrice.com/recipes-tips/storage/ 

USA Rice Federation. N.D. U.S. Rice Varieties. Retrieved on May 12, 2016 from: http://thinkrice.com/all-about-u-s-rice/rice-varieties/ 

o   USA Rice Federation. N.D. Nutrition & Research. Retrieved on May 12, 2016 from: http://thinkrice.com/nutrition/nutrition-research/ 

U.S. Department of Agriculture, Agricultural Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory Home Page. Retrieved December 30, 2015 from: http://ndb.nal.usda.gov/

United States Department of Agriculture, Farm Services Agency. 2016. USDA Commodity Requirements: Milled Rice for use in Export Programs. USDA. Washington, DC. Retrieved May 20, 2016 from: https://www.fsa.usda.gov/Assets/USDA-FSA-Public/usdafiles/Comm-Operations/pdf/MR25A.pdf

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan. 2011. Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming. Retrieved December 30, 2015 from: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf