Dear John made a $32.4 million opening in the U.S. and Canada, against Avatar who only made $23.6 million.

Records shows that “Dear John” was the biggest debut for a movie and it overtake ”Hannah Montana/Miley Cyrus: Best of Both Worlds,” which started with $31.1 million in 2008.

Photo is excerpt from Google Images

The Thai government has set a rice export target of 8.5 million MT for 2007, a rise of 16.4% from 7.3 million MT exported in 2006. Thailand, the world’s largest rice exporter, has already exported 2.52vmillion MT of rice as of April 25 this year, up by 11.8% on year, the Commerce Ministry’s Department of Foreign Trade said Wednesday. 
 
Indonesia also played a big role, as an enthusiastic buyer after too many weather disturbances that reduced rice production there.  It increased its import requirement to fill a domestic shortfall in supply.  It has no choice but to import more rice this year to Thailand as Vietnam has almost sold out. 

Other contributory factor is the reason that Thai rice export prices is being used as a benchmark across Asia.  Another is the increasing demand in the Philippines after the recent storms ravage crops.    

As to Vietnam Rice Export, prices jumped up to 10%.  It desires to win at least half of the volume being ask by the Philippines.  The Philippines may award 500,000 to 520,000 MT of rice, 300,000 MT, the rest taken up by Thai suppliers.

Christmas is undoubtedly the best and most expected holiday in the Philippines. It’s not a myth nor an over rate thing. See for yourself or you may ask those who experienced it first hand.

What makes Christmas in the Philippines unique and special is the heartwarming atmosphere connected to homecoming of migrants and the energy devoted by activity organizers.

Yearly Giant Lantern Festival and every province’s Christmas display contribute as well. As always, no amount of calamity and turmoil could stop Filipinos from observing Christmas. It even surpassed the changing and challenging

times.

Chrismas for many Filipinos start as early as the first day of September, of which they call the start of “ber” months. Decorations and playing of Christmas songs start on these months wherein most media programs play a big part and a countdown is observe. As the night began to lengthen and wheather become colder, Flipinos start to crave for “bibingka” and “puto bumbong” (Philippine known Christmas rice cake recipe). These are delicacies among other favorites. These are traditionally served on banana leaves topped with butter or margarine and grated coconut meat.

All sorts of colorful lighted lanterns and Christmas tree sparks their blinker lights at night in both residential and commercial places. You won’t find a province with no Christmas tree and lighted display especially during December. Pampanga is called the Christmas capital of the Philippines because it pioneered the extravagant and creative lighted display.

Shopping is something to look forward to during Christmas season. Philippines have globally competitive malls, including Tiangge (booth type of stores) that offers cheaper item. Of course restaurants, various food stores entertainmenet venues are jampack especially on weekends. Starting December 1, Christmas parties are held almost every wherefrom Schools to companies. The 13th month pay is what most employees anticipate starting November. Many are on a vacation mood, though there are industries that require people to work during the holidays (e.g. Call Center firms and Technical Service Providers).

Starting December 16, a large portion of the population would flock to attend Catholic mass at their local congregation. We call it “simbang gabi.” Simultanously, gang of little kids and young at heart sings Christmas carols from house to house. Many provide gift of coins and candies. Previously, adults and organizations do this for fund raising but present laws now restrict due reports of abuse. Christmas Eve is often celebrated by families at home enjoying a Christmas dinner at midnight. Although, there are those who prefer to enjoy it on bars, restaurants or park. This somehow reflects how bonded Filipino families are. This tradition is called Noche Buena. Rich and poor alike observe this Filipino practice in a form of reunion with prayer of thanks giving, dining and gift giving. Filipino values are clearly highlighted during this period as the children and grand children express their love and warm appreciation to the love and care of their elders. Although Philippines are divided by religion, dialects and location, Christmas is the tie that binds. After December 25, Christmas celebration continues.

Filipino families or friends again gather on December 31 for the Media Noche or midnight meal (New Year’s Eve). Along with the preparation of food, many can’t help but prepare firecrackers as well. This is in line with the influence of the Chinese culture. As mentioned, this means to greet the New Year with loud noises and sounds of merrymaking and to drive away bad spirits. In the provinces, old folks uses bamboo canon. Alternative methods of merrymaking include whisle horn for kids (“torotot), banging on pots and pans and blowing on car horns. Folk beliefs also include encouraging children to jump at the stroke of midnight so that they would grow up tall, displaying circular fruit and wearing clothes with dots and wearing other circular designs to symbolize money. Another is eating twelve grapes at 12 midnight for good luck in the twelve months of the year and having 12 round shape furits. All are too many. Nonetheless, all these are folk belief for good year to come.

The “Three Kings” is the last Philippines’ Christmas was obviously derived from “Feast of Three Kings.” This is traditionally commemorated on Jan. 6 but is now celebrated on the first Sunday after the New Year. What are you waiting for, come visit the Philippines and experience Christmas with us.

Kindly view the video presentation for a clear view:

Vietnam has aksed for help from the consequences of global warming.  Vietnam will be affected if actions will not be undertaken soon, as  told by Nguyen Khac Hieu, deputy director general of the government’s climate change agency.

Unless dykes and drainage systems are strengthened, rice and other crops may suffer sever damages, as reiterated by credible global NGO.  Vietnam is planning for a one-metre (3.3 feet) rise in sea levels by 2100, which would inundate about 31,000 square kilometres (12,400 square miles) of land, an area about the size of Belgium.

Filipinos called it, " Christmas Bibingka."

"Puto Bumbong"

Best served with grinded coconut topings and hot coffee or tea for drinks

Cooking Process (native traditional version)

Note:  There is now a modern cooking machines for mass production and more convenient to use.

Christmas Rice cake recipe is available upon request.

Please click to link for the traditional Christmas observance in the Philippines:

http://www.youtube.com/watch?v=aHBxyz4AEeY

Philippine Christmas Lantern

Section 1 : Definitions

The meaning of the terminology in this Rice Standards is as follows:

1. Rice Standards means the minimum specifications of rice of each type and grade for domestic and international trade.

2. Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form.

3. Paddy means rice that is not yet dehashed.

4. Cargo rice (Loonzain rice, Brown rice,Husked rice) means rice that is dehusked only.

5. White rice means rice that is obtained by removing bran from Cargo non-glutinous rice.

6. White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice.

7. Parboiled rice means non-glutinous rice that has passed through the parboiling process and has its bran removed.

8. Rice classification means rice kernels of various lengths as specified which are the mixture of rice kernels of each class in accordance with the specified proportion.

9. Classes of rice kernels mean classes of rice kernels which are classified in accordance with the length of the whole kernel.

10. Parts of rice kernels mean each part of the whole kernel that is divided lengthwise into 10 equal parts.

11. Whole kernels mean rice kernels that are in whole condition without any broken part, including the kernels that have length as from 9 parts onward.

12. Head rice means broken kernels whose lengths are more than those of Brokens but have not reached the length of the whole kernel. This includes split kernels that retain the area as from 80% of the whole kernel.

13. Brokens mean broken kernels that have the length as from 2.5 parts but have not reached the length of Head rice. This includes split kernels that retain the area less than 80% of the whole kernel.

14. Small brokens C1 mean small broken kernels that pass through round hole metal sieve No.7.

15. Undermilled kernels mean milled rice kernels that have the milling degree below that specified for each grade of rice.

16. Red kernels mean rice kernels that have red bran covering the kernels wholly or partly.

17. Yellow kernels mean rice kernels that have some parts of the kernels turn yellow obviously. This includes parboiled rice kernels that are light brown partly or wholly.

18. Black kernels mean parboiled rice kernels that are black for the whole kernels, including kernels that are dark brown for the whole kernels.

19. Partly black kernels mean parboiled rice kernels that have black or dark brown area on the kernels as from 2.5 parts onward but not reaching the whole kernels.

20. Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on the kernels not reaching 2.5 parts.

21. Chalky kernels mean non-glutinous rice kernels that have an opaque area like chalk covering the kernels from 50% onward.

22. Damaged kernels mean kernels that are obviously damaged as can be seen by the naked eyes due to moisture, heat, fungi, insects or other.

23. Undeveloped kernels mean kernels that do not develop normally as should be, and are flat without starch.

24. Immature kernels mean rice kernels that are light green, obtained from immature paddy.

25. Other seeds mean seeds of other plants than rice kernels.

26. Foreign matter means other matter than rice. This includes rice husk and bran detached from rice kernels.

27. Milling degree means the degree to which the rice is milled.

28. Sieve means round hole metal sieve No.7, that is 0.79mm. (0.031 inch) thick and with hole diameter of 1.75mm. (0.069 inch).

29. The unit “per cent” means percentage by weight except for per cent of grain classification which is percentage by quantity.

Section 2 : Classes of rice kernels and Milling degree

30. Classes of rice kernels are divided into 4 classes as follows:

30.1 Long grain Class 1 is whole kernel having the length exceeding 7.0 mm.

30.2 Long grain Class2 is whole kernel having the length exceeding 6.6 mm.upto 7.0 mm.

30.3 Long grain Class is whole kernel having the length exceeding 6.2 mm. upto 6.6 mm.

30.4 Short grain is whole kernel having the length not exceeding 6.2 mm

31. Milling degree is divided into 4 degrees as followed:

31.1 Extra well milled is the removal of bran entirely to the extent that the rice kernel has a specially beautiful appearance.

31.2 Well milled is the removal of bran entirely to the extent that the rice kernel has beautiful appearance.

31.3 Reasonably well milled is the removal of large amount of bran to the extent that the rice kernel has a reasonably beautiful appearance.

31.4 Ordinarily milled is the removal of some portions of bran only.

Section 3 : Types and Grades of Rice

32 Types of rice are divided into 4 types as follows:

32.1 White rice

32.2 Cargo rice (Loonzain rice, Brown rice, Husked rice)

32.3 White glutinous rice

32.4 Parboiled rice

33. Grades of White rice are divided into 13 grades as follows :

33.1 White rice 100% Grade A

33.2 White rice 100% Grade B

33.3 White rice 100% Grade C

33.4 White rice 5%

33.5 White rice 10%

33.6 White rice 15%

33.7 White rice 25% Super

33.8 White rice 25%

33.9 White rice 35%

33.10 White rice 45%

33.11 White broken rice A1 Extra Super

33.12 White broken rice A1 Super

33.13 White broken rice A1 Special

34. Grades of Cargo rice are divided into 6 grades as follows :

34.1 Cargo rice 100% Grade A

34.2 Cargo rice 100% Grade B

34.3 Cargo rice 100% Grade C

34.4 Cargo rice 5%

34.5 Cargo rice 10%

34.6 Cargo rice 15%

35. Grades of White glutinous rice are divided into 3 grades as follows:

35.1 White glutinous rice 10%

35.2 White glutinous rice 25%

35.3 White glutinous broken rice A1

36. Grades of Parboiled rice are divided into 9 grades as follows :

36.1 Parboiled rice 100% Sorted

36.2 Parboiled rice 100%

36.3 Parboiled rice 5% Sorted

36.4 Parboiled rice 5%

36.5 Parboiled rice 10% Sorted

36.6 Parboiled rice 10%

36.7 Parboiled rice 15%

36.8 Parboiled rice 25%

36.9 Parboiled broken rice A1

Section 4: Standards for White Rice

The standards for White rice are specified as follows:

37. White rice 100% Grade A

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 70.0%, the rest shall be Long grain Class 2.

Of all these there may be Long grain Class 3 not exceeding 5.0%

Grain composition, comprising of:

Whole kernels not less than 60.0%

Brokens having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 4.0%.

The rest shall be Head rice having the length as from 8.0

parts onward.

Rice and matter that may be present:

Chalky kernels not exceeding 3.0%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 5 grains per 1 kg. of rice

Milling degree: Extra well milled

38. White rice 100% Grade B

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 40.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 5.0%

Grain composition, comprising of:

Whole kernels not less than 60.0% Brokens having the length as from 5.0 parts onward but not

reaching 8.0 parts not exceeding 4.5%. Of this there may be broken having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small white broken 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:

Yellow kernels not exceeding 0.2% Chalky kernels not exceeding 6.0% Damaged kernels not exceeding 0.25%

White glutinous rice not exceeding 1.5% Paddy not exceeding 7 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

39. White rice 100% Grade C

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 30.0%, the rest shall be

Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 5.0%

Grain composition, comprising of:

Whole kernels not less than 60.0% Broken having the length as from 5.0 parts onward but not reaching 8.0 parts not exceeding 5.0%. Of this there may be broken having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 0.5%, and Small white broken 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:

Yellow kernels not exceeding 0.2%

Chalky kernels not exceeding 6.0%

Damaged kernels not exceeding 0.25%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 7 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

40. White rice 5%

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

Grain classification, comprising of:

Long grain Class 1 not less than 20.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:

Whole kernels not less than 60.0% 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 white broken C1 not exceeding 0.1%

The rest shall be Head rice having the length as from 7.5

parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 2.0%

Yellow kernels not exceeding 0.5%

Chalky kernels not exceeding 6.0%

Damaged kernels not exceeding 0.25%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 10 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 0.3%

Milling degree: Well milled

41. White rice 10%

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 10.0%, the rest shall be

Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 15.0%

Grain composition, comprising of:

Whole kernels not less than 55.0%

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 white broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 2.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 7.0%

Damaged kernels not exceeding 0.5%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 15 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

42. White rice 15%

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1 not less than 5.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 30.0%

Grain composition, comprising of:

Whole kernels not less than 55.0% Brokens having the length as from 3.0 parts onward but not reaching 6.5 parts not exceeding 17.0%. Of this there may be brokens having the length not reaching 3.0 parts and not passing through sieve No.7 not exceeding 2.0%, and Small white broken C1 not exceeding 0.5%

The rest shall be Head rice having the length as from 6.5 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 5.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 7.0%

Damaged kernels not exceeding 1.0%

White glutinous rice not exceeding 2.0%

Paddy not exceeding 15 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Reasonably well milled

43. White rice 25% Super

Shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1, Class 2 and Class 3 either singly or combined. Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:

Whole kernels not less than 40.0% Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 28.0%, and Small white broken C1 not exceeding 1.0%

The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 5.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 7.0%

Damaged kernels not exceeding 1.0%

White glutinous rice not exceeding 2.0%

Paddy not exceeding 15 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: Reasonably well milled

44. White rice 25%

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1, Class 2 and Class 3 either singly or combine.

Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:

Whole kernels not less than 40.0%

Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 28.0%, and Small white broken C1 not exceeding 2.0%

The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 7.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 8.0%

Damaged kernels not exceeding 2.0%

White glutinous rice not exceeding 2.0%

Paddy not exceeding 20 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 2.0%

Milling degree: Ordinarily milled but not better than Reasonably well milled

45. White rice 35%

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1, Class 2 and Class 3 either singly or combined.

Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:

Whole kernels not less than 32.0% Brokens having the length as from 5.0 parts and not passing through sieve No.7 not exceeding 40.0%, and Small white broken C1 not exceeding 2.0%

The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 7.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 10.0%

Damaged kernels not exceeding 2.0%

White glutinous rice not exceeding 2.0%

Paddy not exceeding 20 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 2.0%

Milling degree: Ordinarily milled but not better than

Reasonably well milled

46. White rice 45%

shall have Grain classification, Grain composition and

Milling degree as follows:

Grain classification, comprising of:

Long grain Class 1, Class 2 and Class 3 either singly or combined.

Of all these there may be Short grain not exceeding 50.0%

Grain composition, comprising of:

Whole kernels not less than 28.0% Brokens having the length as from 5.0 parts and not passing

through sieve No.7 not exceeding 50.0%, and Small white broken C1 not exceeding 3.0%

The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

Red kernels and or Undermilled kernels not exceeding 7.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 10.0%

Damaged kernels not exceeding 2.0%

White glutinous rice not exceeding 2.0%

Paddy not exceeding 20 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 2.0%

Milling degree: Ordinarily milled but not better than Reasonably well milled

47. White broken rice A1 Extra Super

is obtained from the milling of White rice 100% and shall have Grain composition as follows:

Grain composition, comprising of:

Brokens having the length not reaching 5.0 parts and not passing through sieve No.7 not exceeding 10.0%

The rest shall be broken having the length as from 5.0 parts onward.

Of all these there may be Whole kernels not exceeding 15.0%, and Small white brokens C1 not exceeding 1.0%

Rice and matter that may be present:

White glutinous rice not exceeding 1.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5%

Foreign matter not exceeding 0.5%

48. White broken rice A1 Super

is obtained from the milling of White rice 100%, White rice 5% and White rice 10%, and shall have Grain composition as follows:

Grain composition, comprising of:

Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 5.0%

Rice and matter that may be present:

White glutinous rice not exceeding 1.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5%

Foreign matter not exceeding 0.5%

49. White broken rice A1 Special

is obtained from the milling of White rice 15% and White rice 25% Super, and shall have Grain composition as follows:

Grain composition, comprising of:

Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 6.0% Rice and matter that may be present:

White glutinous rice not exceeding 2.5%, of this there may be Small white glutinous brokens C1 not exceeding 0.5% Foreign matter not exceeding 1.0% Section 5: Standard for Cargo Rice

The standard for Cargo rice are specified as follows:

50. Cargo rice 100% Grade A

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 70%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 5.0%

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%. The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:

Red kernels not exceeding 1.0% Yellow kernels not exceeding 0.5% Chalky kernels not exceeding 3.0%

Damaged kernels not exceeding 0.5% White glutinous rice not exceeding 1.5% Paddy not exceeding 0.5% Undeveloped kernels, Immature kernels, Other seeds and Foreigh matter either singly or combined not exceeding 3.0%

51. Cargo rice 100% Grade B

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 55%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 6.0% 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 4.5%. The rest shall be Head rice having the length as from 8.0 parts onward.

Rice and matter that may be present:

Red kernels not exceeding 1.5%

Yellow kernels not exceeding 0.75%

Chalky kernels not exceeding 6.0%

Damaged kernels not exceeding 0.75%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 1.0%

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 5.0%

52. Cargo rice 100% Grade C

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 40%, the rest shall be Long grain Class 2 and or Class 3. Of all these there may be Short grain not exceeding 7.0%

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 5.0%. The rest shall be Head rice having the length as from 8.0

parts onward.

Rice and matter that may be present:

Red kernels not exceeding 2.0%

Yellow kernels not exceeding 0.75%

Chalky kernels not exceeding 6.0%

Damaged kernels not exceeding 0.75%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 1.0%

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 5.0%

53. Cargo rice 5%

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 30%, the rest shall be Long grain Class 2 and or Class 3. Of all these there may be Short grain not exceeding 10.0%

Grain composition, comprising of:

Whole kernels not less than 75.0% Brokens having the length as from 3.5 parts onward but not

reaching 7.5 parts not exceeding 7.0%. The rest shall be Head rice having the length as from 7.5

parts onward.

Rice and matter that may be present:

Red kernels not exceeding 2.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 6.0%

Damaged kernels not exceeding 1.0%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 1.0%

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 6.0%

54. Cargo rice 10%

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 20.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 15.0%

Grain composition, comprising of:

Whole kernels not less than 70.0% Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:

Red kernels not exceeding 2.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 7.0%

Damaged kernels not exceeding 1.0%

White glutinous rice not exceeding 1.5%

Paddy not exceeding 2.0%

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 7.0%

55. Cargo rice 15%

shall have Grain classification and Grain composition follows:

Grain classification, comprising of:

Long grain Class 1 not less than 10.0%, the rest shall be Long grain Class 2 and or Class 3.

Of all these there may be Short grain not exceeding 35.0% Grain composition, comprising of:

Whole kernels not less than 65.0% Brokens having the length as from 3.0 parts onward but not

reaching 6.5 parts not exceeding 17.0%. The rest shall be Head rice having the length as from 6.5 parts onward.

Red kernels not exceeding 5.0%

Yellow kernels not exceeding 1.0%

Chalky kernels not exceeding 7.0%

Damaged kernels not exceeding 1.5%

White glutinous rice not exceeding 2.5%

Paddy not exceeding 2.0%

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 8.0%

Section 5: Standard for White Glutinous Rice

The standard for White Glutinous rice are specified as follows:

56. White glutinous rice 10%

shall have Grain composition and Milling degree as follows:

Grain composition, comprising of:

Whole kernels not less than 55.0% 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 white broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:

White rice (not including Glutinous rice not yet transformed) not exceeding 15.0%

Red kernels and or Undermilled kernels not exceeding 2.0%

Yellow kernels not exceeding 1.5%

Damaged kernels not exceeding 0.5%

Paddy not exceeding 10 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 0.5%

Milling degree: Well milled

57. White glutinous rice 25%

shall have Grain composition and

Milling degree as follows

Grain composition, comprising of:

Whole kernels not less than 40.0% 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 whitr glutinous broken C1 not exceeding 2.0% The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

White rice (not including Glutinous rice not yet transformed) not exceeding 15.0%

Red kernels and or Undermilled kernels not exceeding 6.0%

Yellow kernels not exceeding 4.0%

Damaged kernels not exceeding 2.0%

Paddy not exceeding 20 grains per 1 kg. of rice

Undeveloped kernels, Immature kernels, Other seeds and

Foreigh matter either singly or combined not exceeding 3.0%

Milling degree: Ordinarily milled

58. White glutinous broken rice A1

is obtained from the milling of White glutinous rice 10% and White glutinous rice 25%, and shall have Grain composition as follows:

Grain composition, comprising of:

Brokens having the length not reaching 6.5 parts and not passing through sieve No.7 for the entire quantity. Of this there may be brokens having the length as from 6.5 parts onward and Whole kernels combined not exceeding 15.0%, and Small white brokens C1 not exceeding 6.0%

Rice and matter that may be present:

White rice not exceeding 15.0%, of this there may be Small white brokens C1 not exceeding 0.5%

Foreign matter not exceeding 0.5%

Section 6: Standards for Parboiled Rice

The standard for Parboiled rice are specified as follows:

59. Parboiled rice 100% Sorted

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 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 broken 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 Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

60. Parboiled rice 100%

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

Grain classification, comprising of:

Long grain Class 1 and Class 2 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 broken 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 0.5%

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

Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Extra well milled

61. Parboiled rice 5% Sorted

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 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%

Grain composition, comprising of:

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 broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 7.5 parts onward.

Rice and matter that may be present:

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

Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Well milled

62. Parboiled rice 5%

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

Grain classification, comprising of:

Long grain Class 1 and Class 2 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%

Grain composition, comprising of:

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 broken C1 not exceeding 0.1% The rest shall be Head rice having the length as from 7.5 parts onward.

Rice and matter that may be present:

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 Foreigh matter either singly or combined not exceeding 0.2%

Milling degree: Well milled

63. Parboiled rice 10% Sorted

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 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%

Grain composition, comprising of:

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 broken C1 not exceeding 0.3% The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:

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

Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

64. Parboiled rice 10%

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 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%

Grain composition, comprising of:

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 broken C1 not exceeding 0.3%

The rest shall be Head rice having the length as from 7.0 parts onward.

Rice and matter that may be present:

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 Foreigh matter either singly or combined not exceeding 0.4%

Milling degree: Well milled

65. Parboiled rice 15%

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 not less than 25.0%, the rest shall be Long grain Class 3.

Of all these there may be Short grain not exceeding 30.0%

Grain composition, comprising of:

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 broken C1 not exceeding 1.0%

The rest shall be Head rice having the length as from 6.5 parts onward.

Rice and matter that may be present:

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

Foreigh matter either singly or combined not exceeding 0.7%

Milling degree: Reasonably well milled

66. Parboiled rice 25%

shall have Grain classification, Grain composition and

Milling degree as follows

Grain classification, comprising of:

Long grain Class 1 and Class 2 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%

Grain composition, comprising of:

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 broken C1 not exceeding 2.0% The rest shall be Head rice having the length as from 5.0 parts onward.

Rice and matter that may be present:

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

Foreigh matter either singly or combined not exceeding 1.0%

Milling degree: Ordinarily milled

67. Parboiled broken rice A1

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

Grain composition, comprising of:

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 white brokens C1 not exceeding 6.0%

Matter that may be present:

Other seeds and Foreign matter not exceeding 1.0%

Section 7 : General provision

68. Moisture Content of Rice

The moisture content of rice of all types and grades is specified not exceeding 14.0%.

69. Type sample rice

In case the purchase and sale of rice is made on basis of the type sample that does not come within the specifications of this standard, the standards of such rice shall be in accordance with the sample and the specifications agreed upon by the buyer and the seller, and shall be approved by Department of Foreign Trade.

70. Dispute

In case of a dispute or different understanding on the features of the rice kernels in accordance with Section 1 and 2 the latest sample established by Department of Foreign Trade shall be used as standard basis. The decision of Department of Foreign Trade is final.

Did you know that Antarctica is the only continent where Rice is not planted or grown?

Quotatable Quotes -

Even the most resourceful housewife cannot create miracles from a rice less pantry.

Chinese proverb

We welcome request for quotation (much better if you can provide your target price).   Please provide your requied details like type/variety, quantity, etc. , for us to quote accordingly.

We also offer:

Black Pepper

Brazilian Sugar

Cavendish Banana

Dried Fruits, etc.

You may e-mail us at:  rice.sembawang@gmail.com or at denissalvatierra@yahoo.com

In the 1970’s, a certain Korean have visited the Philippines. He was amazed and envious on what he saw. He prayed, “Lord, please make Korea as green as the Philippines.” A couple of decades passed and a certain Filipino was invited to Korea for a visit at a prayer mountain there. On their way to the site, they passed through the green fields and forests. He was astounded and cannot help it but to compare. He then prayed, “Lord, please make the Philippines as green as Korea.”

Funny but it is a painful reality. But would you believe that Korea was not that progressive then as they are right now? They actually passed through a long learning process. And the people behind were not the prominent figures of society, but the ordinary ones. These people had asked what they could do for their country, not what their country could do for them.

In World War II, Japanese Imperial Army ransacked both their natural resources and national treasures. Their food crops and forest products were seized by Japanese soldiers. Years passed after the devastating effects of World War II, civil war erupted. Korea wage war with itself. Later on, it was divided into North and South. As South Korea was recovering from the ravages of war, an ordinary citizen made an extra ordinary contribution to its struggling economy via innovative farming. His style is unbounded from traditional to one of the most effective at that era. With the support of his family and workers, harvests multiplied. In just a matter of years, his success and method were being followed. He became an inspiration and later on inspired the head of state. He was even recognized by political figures. Later on, a law was passed urging other Korean farmers to follow his footsteps. Other Korean leaders then were inspired and saw the potentials in turning agriculture as a backbone of their struggling economy. They have developed it as their stepping stone to what they are right now, and they succeeded. The farming style was named, “Canaan farming.” And a farming school was even established out of it. The man behind was an ordinary farmer-entrepreneur who started from scratch. His name is Kim Yong-Ki. This serves as proof that even sweet potato could change the course of history, if we are determined.

This ordinary man’s achievement later on inspired Japan and other countries. In 1966, one of Philippines most prolific and prestigious award giving bodies has recognized his contributions. He was a “Ramon Magsaysay awardee for Public Service.” The Board of Trustees recognized his example of Christian principles practically applied to improve agriculture and imbued rural life with new joy and dignity.

KIM YONG-KI is a son of ordinary farmer parents, Kim Choon Kyo and Kim Kong Yoon. He was born on September 5, 1908 at Nungnai-ri, Wabu-myun, a rural community of Yangjoo County, Kyoungi Province, in the central area of the Korean Peninsula. His father had attended a Presbyterian school and his mother was a devout, practical Christian. Kim was the fourth among 5 sons. Kim’s childhood was very normal yet well read and was tasked to help his parents in the field. The vision of rejuvenating Korean rural life led Kim to establish Canaan. It started on his youth days.

He was 23 when he inherited from his father a small farm in Bongan, Kyoungi, not far from his parental home. His faith, good example and hard work had influenced for a better change the plight of the common man in farming. The farm was a wasteland so he elected to plant sweet potatoes because they would grow in poor soil and under any climatic conditions in Korea. His determination and practical approach had produced perhaps the best sweet potato and an outstanding farmers in Korea.

In the previous year KIM had married Kim Bong Hi, who became his partner in the enterprise. First, the idealistic young husband sent his bride, who had received only a primary education, to Seoul for further schooling. Living was never easy but there was satisfaction for the family in the produce of their labor. The KIMs’ three sons and two daughters, like their father, began as small children to share in the family work.

After seven years of experimentation, KIM developed a method for storing sweet potatoes for 12 months which highly trained Japanese farmers had failed to do. The achievement called him to the attention of Japanese officials and the secretary to the Japanese Governor of Korea paid a visit to his farm. This success confirmed his decision to be a “studying farmer.” Since then he has continuously experimented to increase production and up-grade field crops, vegetables, fruits, and livestock, and better preserve and store produce. The Bongan farm flourished in the 15 years from 1930 to 1945.With his desire for an expansion, Kim sold the Bongan farm in 1945 and reinvent everything. He bought in Koyang County of Kyoungi Province another piece of wasteland where he established an entirely new settlement. In it he established not just a farm but a community with school was for farmers.

KIM and his family are the core faculty of the Canaan Farmer’s School, working from four in the morning until 10 in the evening. But they also invited well experienced and specialist lecturers. And in just a matter of four years, less than 2,000 men and women have trained. The school has revolutionized farming then on their area and made new breed of farmers with openness to new ideas. Of course, they learned the basic planting and raising of field crops, vegetables, fruit trees, strawberries, bees, rabbits, goats, cattle and much else. Self esteem and contentment was also uplifted among farmers. The sense of nearness to God and nature that this allows; these they have carried with them to other villages.

It was in the 1950s that KIM moved to Yongin County where he led in creation of the Farmer’s Evangelical Folk High School. After five years he could leave this institution to the management of associates and move on to found the Canaan farm and school. Kim has literally influenced the spiritual awakening of farmers in Korea on that era.In just a span of five years, KIM sold the Koyang farm and again “ventured for victory” on a piece of mountain land in Yong-in County of Kyoungi. It became the core of a third “model” village. There KIM organized an Evangelical Farming Institute and a Farmers’ Evangelical Junior School. But this farm was again sold after three years to intimate friends in the community who are not farmers but have continued the Evangelical Junior School using KIM’s principles.

Later Kim purchased in 1954 the 10,000 pyung plot known as “Whangsan,” or “Wasted Hill.” (roughly three and one-half hectares). KIM wanted now to be near the capital so that more people would see what could be done with unproductive land. It was located only some 40 minutes by local bus from Seoul, near the southeast boundary of the city in the administrative district of Pungsan Ri.He was finally recognized by the Korean government in 1960. He received the Cultural Award from the Minister of Public Information and the following year a citation from the Minister of Agriculture and Forestry.

In 1962 he received three letters of appreciation from the Minister of Agriculture and Forestry, from the National Reconstruction Movement Kyoungi Branch, and from the Minister of Public Information, as well as a citation from the Governor of Kyoungi Province. The Chief of Staff of the Korean Air Force addressed a citation to KIM on June 26, 1964 and earlier invited him to lecture before a group of officers and enlisted men. His audience was so enthusiastic that similar lectures were arranged at every airbase and the Air Force sent enlisted men to Canaan Farm for training. In 1965 KIM received a third commendation from the Minister of Agriculture and Forestry. Government officials have asked KIM what they could do to help but he refuses assistance: “Please do not make any disturbance,” he requests, “that is the best way to help me.”KIM’s success symbolizes the hope of all Korean farmers, and perhaps even in other nation. He has proven to himself that even a waste land can turn out to be your dream land. But what amazes me is that in spite of his attained status, he never forgotten where he came. His success is also the uplifting of other farmers below him. His motivation is to serve his fellow farmers. “His Christian devotion and patriotic zeal are the source of abundant inspiration to all Koreans,” as the title of his book suggests, he has shown to Korean farmers ‘the way to a true living’.”

I also post this article at my other blogs and site as http://www.bidnetwork.org/page/132323/en and http://beyondskills.blogspot.com/

Our latest offer of December 1, 2009

Thai Parboiled 5% Us$595/mt

Thai Parboiled 10% broken US$545/mt 

Thai White Rice 5%  US$585/mt

All are in FOB Thailand

Price is subject to change without given notice.

As to other variety/type and other country of origin, you are free to inquire.  Much better if you can provide your target price to know right away if workable or not.

 The price in Brazil is too high right now.
 
Brazilian Parboiled e 5% non-sortex  – US$635/mt

Sortex -U$ 640/mt 

Price is in FOB Brazil

We also offer:

Black Pepper (Vietnam)

Sugar (Brazil)

Cavendish Banana (Philippines)

Dried Fruits (Philippines)

Condiments and Sauce (Philippines)

You may e-mail us at:  rice.sembawang@gmail.com or at denissalvatierra@yahoo.com

Another Rice Crisis is not to occur soon,  according to our credible sources.  In fact, it may happen sooner that we think.  This is due to clear and present danger:  the climate change and effects of recent global financial turmoil.  These are not just talks on traders but research analysis by the experts themselves.  The weak US currency is one of the reasons being eyed by The International Rice Research Institute (IRRI), which could push rice prices again.   If you still remember, price of rice sky rocketed last year to above US$1,000 per metric ton.

Another reason for the anticipation is the growing global population and improvement in purchasing power by many nations brought about by steady economy in many Asian countries.  This is in spite of the recent recessions that occur to many industrialized nation.  Contrast to this is the lack of government support attributed to higher fertilizer cost and frequent natural calamities.

India may again reduce their export of their variety of rice. And as to Saudi Arabia, its government has removed subsidies as exporters have been abusing it by using it by increasing prices.  Philippines have contributed as well, as it is currently the world’s biggest rice buyer has issued its fourth tender for 2010 supplies amid speculations that purchases may rise to a record 3 million MT, more than 10 % of the estimated global rice trade next year. 

 And as to recent surprising news is Dubai. 

 Quote:

DUBAI VOICES

The property market has crashed… Many people [got] involved and many people left overnight. If you go to the airport you’ll see many abandoned cars.
Businessman, Dubai

Unquote

 Banks were hardly hit particularly on concerns over Dubai’s ability to pay back its debts.  These somehow affected the ongoing orders from Thailand.  But Abu Dhabi Emirate assures to bail it out.

May you gain benefits from this write up.  Please do not hesitate to comment or suggest for the improvement of this blog and type of reporting.

 This is just the beginning.  More reports in the coming days and weeks. 

 Originally written for the benefit of our readers and viewers

We welcome request for quotation (much better if you can provide your target price).   Please provide your requied details as type/variety, quantity, etc. , for us to quote accordingly.

We also offer:

Black Pepper

Brazilian Sugar

Cavendish Banana

Dried Fruits, etc.

You may e-mail us at:  rice.sembawang@gmail.com or at denissalvatierra@yahoo.com