10/05/2024: Today’s “Rice Technical Training Course” covered following topics: 1. Review of previous session. 2. Basmati rice origin & producing countries. 3. Geographical Indication (GI) of Basmati Rice. 4. What is Glycemic Index? How does it affect our health? 5. What makes Basmati Rice different from other rice? 6. Chemical composition of milled rice vs Basmati. 7. Amylose & Amylopectin ranges in Long Grain & Basmati Rice and its affect on cooking. 8. Nutrition value of Basmati Rice vs Other Long Grain Rice. 9. Q & A. The training is being conducted by Ms. Yasmin Ismail, MC Member REAP and Syed Hamid Raza, (PMEX) Pakistan Mercantile Exchange, both of them having vast experience in Product Knowledge, Quality Control, Food Safety Audits, Collateral Management, ISO Standards and Rice Analysis. Practical on following were also done during the session for better understanding: 1. Dividing / reducing rice sample through grain divider (sample preparation for lab analysis). 2. Detailed practical on measuring broken grains using proper tools.
