Kayinma Rice A12 RC

Description

Kayinma Rice is a medium-grain rice variety from Myanmar, primarily exported for direct consumption in markets across Europe, China, and Africa. Though not as commonly consumed domestically as some local favorites, Kayinma has gained recognition abroad for its consistency and suitability as a dependable everyday rice.

Key Characteristics:

Grain Type: Medium grain
Cooking / Eating Quality: Suitable for direct consumption — well-cooked texture, neither too soft nor overly firm.
Usage: Best enjoyed as plain cooked rice (with meals), but also usable in preparations that require stable texture (e.g., rice bowls, stir-fries).
Export Markets: Known to supply demand in European, Chinese, and African markets.
Market Position: Moderate / non-premium grade, good value for balance of quality and cost.
Origin: Grown in suitable rice growing regions of Myanmar, with growing export volumes.

At Good Brothers’, we ensure that Kayinma Rice is processed under international standards, with clean milling, consistent moisture content, and packing that preserves freshness. Whether you need raw cargo or consumer-ready packaging, we deliver with reliability and commitment to quality.

Specifications

Myanmar White Rice Kayinma 5% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	95.0% Min
Broken (3/4 basis)	:	5.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	current Crop
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	5.5-6.0mm
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Crop Year	:	Current Crop

Myanmar White Rice Kayinma 10% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	90.0% Min
Broken (3/4 basis)	:	10.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	5.0% Max
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	5.5-6.0mm
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Crop Year	:	Current Crop

Myanmar White Rice Sinthukha 15% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	85.0% Min
Broken (3/4 basis)	:	10.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	5.0% Max
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	5.5-6.0mm
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Crop Year	:	Current Crop

Myanmar White Rice Kayinma 25% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	75.0% Min
Broken (3/4 basis)	:	25.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	5.0% Max
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	5.5-6.0mm
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Milling Degree	:	Current Crop