Product Overview Parboiled rice classified under HS Code 100630 refers to rice that has undergone a hydrothermal treatment process prior to milling, involving soaking, steaming, and drying of rough rice. This process enhances grain hardness, reduces breakage during milling, and improves nutritional retention compared to regular white rice. The product typically exhibits a firm, translucent grain with a yellowish hue, a moisture content of 12-14%, and an average broken grain percentage below 5%, adhering to international quality benchmarks. Within HS Code 100630, subcategories include parboiled rice in husk, semi-milled, and wholly milled forms, each distinguished by the degree of milling and polishing. Commercially, parboiled rice is widely utilized across food service sectors, retail distribution, and as an ingredient in processed foods due to its superior cooking qualities, longer shelf life, and resistance to microbial spoilage. Its enhanced starch gelatinization properties make it favorable for ready-to-eat and convenience food products. Positioned competitively in global markets, parboiled rice offers importers and exporters a product with consistent quality, reduced post-harvest losses, and compliance with international food safety standards. HS Code Classification & Trade Specifications The full HS Code for parboiled rice is 100630, where “10” designates Chapter 10 (Cereals), “06” specifies Heading 1006 (Rice), and “30” identifies the subheading for parboiled rice. This classification is based on the product’s distinct processing method—parboiling—which differentiates it from ordinary milled (1006.20) and husked rice (1006.10). The classification aligns with the Harmonized System conventions and is recognized by the World Customs Organization (WCO) for consistent global trade facilitation. Trade practitioners typically package parboiled rice in moisture-resistant polypropylene or jute bags, ranging from 25 kg to 50 kg, ensuring protection against humidity and pest infestation during transit. Preservation methods adhere to maintaining moisture below 14% to inhibit fungal growth and maintain grain integrity. Shipping protocols comply with international phytosanitary regulations and require certificates of origin, quality analysis reports, and fumigation certificates where applicable. Quality standards conform to Codex Alimentarius and ISO specifications, including permissible limits on broken grains, foreign matter, and contaminants, ensuring seamless customs clearance and adherence to WTO trade agreements.