This is the most consumed variety in Brazil, obtained by milling wholegrain rice and then polishing it.


The classification is subdivided into five types, split according to the whole/broken grain relation and other qualitative factors, in accord with federal regulations.


Removed from the husk, the grain maintains its bran layer and germ, which concentrates the fibers, vitamins and minerals. It is also identified as hulled or un milled. It has a high nutritional value.


A grain with processing that maintains an elevated nutritional value, preserving nutrients and fibers.


Brazil is an exporter with quality superior to international standards thanks to the excellence of its industrial parboiling facilities.


This type occupies a consumption index between 25% and 30% in the country