GB 1350-2025 Paddy English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS H
National Standard of the People's Republic of China
GB 1350-2025
Replaces GB 1350-2009
Paddy
稻谷
Issue date: 2025-12-02 Implementation date: 2027-01-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Quality Requirements
6 Test Methods
7 Inspection Rules
8 Labeling and Marking
9 Packaging, Storage and Transport
Paddy
1 Scope
This document defines the relevant terms and definitions for paddy, specifies the classification, quality requirements, inspection rules, labeling and marking, as well as packaging, storage and transportation requirements, and describes the test methods.
This document applies to commercial paddy for purchase, storage, transportation, processing and sale.
This document does not apply to special variety paddy beyond the classification specified herein.
2 Normative References
The following documents contain provisions that, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition corresponding to that date applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 1354 Rice
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB/T 5490 Inspection of Grain and Oils—General Rules
GB/T 5491 Inspection of Grain and Oilseeds—Methods for Sampling and Sample Reduction
GB/T 5492 Inspection of Grain and Oils—Identification of Colour, Odour and Taste of Grain and Oilseeds
GB/T 5493 Inspection of Grain and Oils—Identification of Type and Admixture
GB/T 5494 Inspection of Grain and Oils—Determination of Impurity and Unsound Kernels of Grain and Oilseeds
GB/T 5495 Inspection of Grain and Oils—Determination of Husk Rice Yield of Paddy
GB/T 5496 Inspection of Grain and Oilseeds—Determination of Yellow-Coloured Rice and Cracked Grains
GB/T 5497 Inspection of Grain and Oilseeds—Determination of Moisture Content
GB/T 21719 Determination of Head Rice Yield of Paddy
GB/T 35865 Inspection of Grain and Oils—Determination of Head Rice Yield of Paddy—Image Analysis Method
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
Zaoxian paddy; early-season indica paddy
Fruit of early-maturing, indica-type non-glutinous rice with a relatively short growth period and earlier harvest time (generally harvested from July to early August).
Note: The kernels generally have large belly-white portions and less vitreous endosperm.
3.2
Zhongwanxian paddy; mid-to late-season indica paddy
Fruit of mid- to late-maturing, indica-type non-glutinous rice with a relatively long growth period and later harvest time (generally harvested from mid-August to November).
Note: The kernels generally have small or no belly-white portions and more vitreous endosperm.
3.3
Jing paddy; Geng paddy; japonica paddy
Fruit of japonica-type non-glutinous rice.
Note: Brown rice and milled rice kernels are generally oval or elongated oval in shape, with kernels appearing relatively translucent, having small belly-white portions, higher stickiness, and lower swelling capacity.
3.4
Xian glutinous paddy
Fruit of indica-type glutinous rice.
Note: Brown rice and milled rice kernels are generally elongated oval or slender in shape, appearing milky white, opaque or semi-translucent, and highly sticky.
3.5
Jing glutinous paddy; Geng glutinous paddy
Fruit of japonica-type glutinous rice.
Note: Brown rice and milled rice kernels are generally oval in shape, appearing milky white, opaque or semi-translucent, and highly sticky.
3.6
husked rice yield
Mass fraction of brown rice obtained from dehulling a clean paddy sample relative to the mass of the clean paddy sample.
Note 1: Unsound kernels are calculated at half weight.
Note 2: Clean paddy refers to paddy from which impurities and husked rice in paddy have been removed.
3.7
head rice
The whole kernels and broken kernels with a length equal to or greater than three-quarters of the average length of whole kernels in the sample, when brown rice is milled to the milling degree specified as the "appropriate milling" grade in the National Standard (GB/T 1354) for rice.
Note: A whole kernel is a rice kernel where no part, except the embryo, is broken.
3.8
head rice yield of paddy
Mass fraction of head rice relative to the mass of the clean paddy sample.
3.9
defective kernel
Paddy kernels that are immature or damaged but still have utility value.
Note 1: Includes immature kernels, insect-bored kernels, diseased/mottled kernels, sprouted kernels, and mouldy kernels.
Note 2: Immature kernel refers to a kernel that is not plump, and the brown rice appears entirely chalky.
Note 3: Insect-bored kernel refers to a kernel bored by insects, affecting the embryo or endosperm.
Note 4: Diseased kernel; mottled kernel refers to a kernel where the brown rice embryo or endosperm shows disease spots.
Note 5: Sprouted kernel refers to a kernel where the sprout or young root has broken through the husk or brown rice epidermis, but does not exceed the length of the kernel itself.
Note 6: Mouldy kernel refers to a paddy kernel that is mouldy, and the brown rice surface shows mould spots after husking.
3.10
husked rice in paddy
Brown rice kernels mixed in paddy.
3.11
other kind of paddy
The presence of paddy of other categories mixed within a specific category of paddy.
3.12
impurities; useless material
Substances other than paddy, and paddy without utility value.
Note 1: Includes screenings, inorganic impurities, and organic impurities.
Note 2: Screenings refer to material passing through a 2.0 mm diameter round-hole sieve, but does not include paddy and husked rice in paddy retained on a 1.5 mm diameter round-hole sieve.
Note 3: Inorganic impurities refer to soil, sand, stones, brick and tile fragments, and other inorganic substances.
Note 4: Organic impurities refer to paddy without utility value, completely seedless blighted paddy grains, other grain kernels, and other organic substances.
Note 5: Paddy without utility value refers to kernels that cannot be utilized as raw material for paddy, including completely discoloured and spoiled paddy, paddy with sprout length exceeding the kernel's own length, etc.
3.13
yellow-coloured rice
Rice kernels whose endosperm is yellow, distinctly different in colour from normal rice kernels.
3.14
colour and brightness
The inherent, overall colour and lustre of a lot of paddy.
3.15
odour
The inherent, overall odour of a lot of paddy.
4 Classification
Paddy is classified into five categories: early-season indica paddy, mid-to late-season indica paddy, japonica paddy, indica glutinous paddy, and japonica glutinous paddy.
5 Quality Requirements
5.1 The quality requirements for early-season indica paddy, mid-to late-season indica paddy, and indica glutinous paddy are shown in Table 1.
Table 1 Quality Requirements for Early-season Indica Paddy, Mid-to Late-season Indica Paddy, and Indica Glutinous Paddy
GB 1350-2025 Paddy English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS
CCS H
National Standard of the People's Republic of China
GB 1350-2025
Replaces GB 1350-2009
Paddy
稻谷
Issue date: 2025-12-02 Implementation date: 2027-01-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Quality Requirements
6 Test Methods
7 Inspection Rules
8 Labeling and Marking
9 Packaging, Storage and Transport
Paddy
1 Scope
This document defines the relevant terms and definitions for paddy, specifies the classification, quality requirements, inspection rules, labeling and marking, as well as packaging, storage and transportation requirements, and describes the test methods.
This document applies to commercial paddy for purchase, storage, transportation, processing and sale.
This document does not apply to special variety paddy beyond the classification specified herein.
2 Normative References
The following documents contain provisions that, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition corresponding to that date applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 1354 Rice
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB/T 5490 Inspection of Grain and Oils—General Rules
GB/T 5491 Inspection of Grain and Oilseeds—Methods for Sampling and Sample Reduction
GB/T 5492 Inspection of Grain and Oils—Identification of Colour, Odour and Taste of Grain and Oilseeds
GB/T 5493 Inspection of Grain and Oils—Identification of Type and Admixture
GB/T 5494 Inspection of Grain and Oils—Determination of Impurity and Unsound Kernels of Grain and Oilseeds
GB/T 5495 Inspection of Grain and Oils—Determination of Husk Rice Yield of Paddy
GB/T 5496 Inspection of Grain and Oilseeds—Determination of Yellow-Coloured Rice and Cracked Grains
GB/T 5497 Inspection of Grain and Oilseeds—Determination of Moisture Content
GB/T 21719 Determination of Head Rice Yield of Paddy
GB/T 35865 Inspection of Grain and Oils—Determination of Head Rice Yield of Paddy—Image Analysis Method
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
Zaoxian paddy; early-season indica paddy
Fruit of early-maturing, indica-type non-glutinous rice with a relatively short growth period and earlier harvest time (generally harvested from July to early August).
Note: The kernels generally have large belly-white portions and less vitreous endosperm.
3.2
Zhongwanxian paddy; mid-to late-season indica paddy
Fruit of mid- to late-maturing, indica-type non-glutinous rice with a relatively long growth period and later harvest time (generally harvested from mid-August to November).
Note: The kernels generally have small or no belly-white portions and more vitreous endosperm.
3.3
Jing paddy; Geng paddy; japonica paddy
Fruit of japonica-type non-glutinous rice.
Note: Brown rice and milled rice kernels are generally oval or elongated oval in shape, with kernels appearing relatively translucent, having small belly-white portions, higher stickiness, and lower swelling capacity.
3.4
Xian glutinous paddy
Fruit of indica-type glutinous rice.
Note: Brown rice and milled rice kernels are generally elongated oval or slender in shape, appearing milky white, opaque or semi-translucent, and highly sticky.
3.5
Jing glutinous paddy; Geng glutinous paddy
Fruit of japonica-type glutinous rice.
Note: Brown rice and milled rice kernels are generally oval in shape, appearing milky white, opaque or semi-translucent, and highly sticky.
3.6
husked rice yield
Mass fraction of brown rice obtained from dehulling a clean paddy sample relative to the mass of the clean paddy sample.
Note 1: Unsound kernels are calculated at half weight.
Note 2: Clean paddy refers to paddy from which impurities and husked rice in paddy have been removed.
3.7
head rice
The whole kernels and broken kernels with a length equal to or greater than three-quarters of the average length of whole kernels in the sample, when brown rice is milled to the milling degree specified as the "appropriate milling" grade in the National Standard (GB/T 1354) for rice.
Note: A whole kernel is a rice kernel where no part, except the embryo, is broken.
3.8
head rice yield of paddy
Mass fraction of head rice relative to the mass of the clean paddy sample.
3.9
defective kernel
Paddy kernels that are immature or damaged but still have utility value.
Note 1: Includes immature kernels, insect-bored kernels, diseased/mottled kernels, sprouted kernels, and mouldy kernels.
Note 2: Immature kernel refers to a kernel that is not plump, and the brown rice appears entirely chalky.
Note 3: Insect-bored kernel refers to a kernel bored by insects, affecting the embryo or endosperm.
Note 4: Diseased kernel; mottled kernel refers to a kernel where the brown rice embryo or endosperm shows disease spots.
Note 5: Sprouted kernel refers to a kernel where the sprout or young root has broken through the husk or brown rice epidermis, but does not exceed the length of the kernel itself.
Note 6: Mouldy kernel refers to a paddy kernel that is mouldy, and the brown rice surface shows mould spots after husking.
3.10
husked rice in paddy
Brown rice kernels mixed in paddy.
3.11
other kind of paddy
The presence of paddy of other categories mixed within a specific category of paddy.
3.12
impurities; useless material
Substances other than paddy, and paddy without utility value.
Note 1: Includes screenings, inorganic impurities, and organic impurities.
Note 2: Screenings refer to material passing through a 2.0 mm diameter round-hole sieve, but does not include paddy and husked rice in paddy retained on a 1.5 mm diameter round-hole sieve.
Note 3: Inorganic impurities refer to soil, sand, stones, brick and tile fragments, and other inorganic substances.
Note 4: Organic impurities refer to paddy without utility value, completely seedless blighted paddy grains, other grain kernels, and other organic substances.
Note 5: Paddy without utility value refers to kernels that cannot be utilized as raw material for paddy, including completely discoloured and spoiled paddy, paddy with sprout length exceeding the kernel's own length, etc.
3.13
yellow-coloured rice
Rice kernels whose endosperm is yellow, distinctly different in colour from normal rice kernels.
3.14
colour and brightness
The inherent, overall colour and lustre of a lot of paddy.
3.15
odour
The inherent, overall odour of a lot of paddy.
4 Classification
Paddy is classified into five categories: early-season indica paddy, mid-to late-season indica paddy, japonica paddy, indica glutinous paddy, and japonica glutinous paddy.
5 Quality Requirements
5.1 The quality requirements for early-season indica paddy, mid-to late-season indica paddy, and indica glutinous paddy are shown in Table 1.
Table 1 Quality Requirements for Early-season Indica Paddy, Mid-to Late-season Indica Paddy, and Indica Glutinous Paddy
