QUALITY INSPECTION PROCESS

Quality inspection process

Quality inspection of rice is a crucial step in Doan Gia Phat's rice export process. We uphold three principles of inspection:

Adhering to strict quality inspection standards and procedures.
Conducting sample checks and confirming compliance with moisture, flavor, nutrition, and food safety standards.
Performing quality checks from the procurement phase to the export phase.

We conduct three quality checks to ensure the best rice quality, including physical, chemical, and sensory inspections before the rice is processed, packaged, and exported.

PHYSICAL INSPECTION

Grain appearance test
Rice grains are selected to meet the standard appearance criteria without damage or breakage.

Cleanliness test
Each rice grain must be cleaned according to testing standards.

Humidity test
Make sure the humidity is no more than 14%

Whiteness test
Rice whiteness is accurately measured using standard measuring equipment.

CHEMICAL INSPECTION

Purity test:
Conducting a small Iodine solution test to determine the alkali solubility of rice grains.

Freshness test:
Testing pH and alkali concentration after reacting with chemicals.

Nutritional content test:
The produced rice will be sent to a laboratory for testing. After one week, if the rice has enough water, protein, carbohydrates, fiber, vitamins, and minerals, the rice will be packaged and shipped to the market.

SENSORY INSPECTION

Observing the texture, fluffiness, softness, taste, and aroma of cooked rice:

Appearance.
Aroma.
Flavor.
Softness.