According to traders, Thailand's rice export price rose on Thursday, with the price of rice with a crushing rate of 5% ranging from $410 to $420 per ton, up $5 from Wednesday, but $5 lower than the price of rice of the same specification in Vietnam. Thailand's rice with a crushing rate of 25% is priced at about US $350-360 per ton, which is 15 dollars cheaper than Vietnam's rice of the same specification. The price of steamed rice in Thailand is about $430 to $440.

In addition, New Delhi reported on July 10 that, according to traders, the export price of rice from India and Pakistan remained unchanged on Thursday. Among them, rice with a crushing rate of 5% in India was quoted at $430 to $440 per ton, which was $5 cheaper than rice of the same specification in Pakistan.

India's rice with a crushing rate of 25% is quoted at $390 to $400 per ton, which is 10 dollars higher than the price of rice of the same specification in Pakistan. The price of steamed rice in India is about US $415-425 per ton, which is 20 dollars cheaper than the price of rice of the same specification in Pakistan.

The husk of rice is removed by husker to obtain brown rice. The caryopsis of brown rice is smooth and shiny. In brown rice, we call the side with embryo white and the side without embryo back. There are five longitudinal grooves on the surface of brown rice grain, one on the back is called back groove, and two on both sides are called rice grooves. It is difficult to remove all the skin layers at the grooves of the brown rice of the Korean rice color sorter when milling. For a variety of rice, the more skin layers are left at the grooves, the lower the processing accuracy can be considered. Therefore, the rice processing accuracy is often expressed by the degree of skin layers on the grain surface and the back groove. Some brown rice shows opaque white spots on the abdomen or in the center of the rice grain, which is called belly white or heart white. White belly and white heart are caused by unsuitable climate, rainfall and fertilizer during rice growth.

Structure of brown rice: brown rice consists of pericarp, seed coat, endosperm, endosperm and embryo. The pericarp includes exocarp, mesocarp, transverse cells and tubular cells, with a total thickness of about 10 microns. The seed coat is very thin, about 2 microns thick, and the structure is not obvious. Some brown rice seed coats contain pigment and show color. The outer endosperm is a thin membranous tissue attached to the seed coat, with a thickness of 1, 2 microns, which is difficult to distinguish from the seed coat. The endosperm of rice color sorter is the largest part of rice grain, including aleurone layer and starch cells. The aleurone layer cells are filled with tiny aleurone particles, which contain protein, fat, vitamins, etc., but do not contain starch. The starch cells are full of starch granules. The embryo is located at the base of the ventral surface of the rice grain. It is oval and consists of the embryo, the embryonic stem, the radicle and the scutellum. The scutellum is connected with the endosperm. When the seed germinates, it secretes enzymes to decompose the substances in the endosperm to supply nutrients to the embryo. Brown rice is then processed and ground to remove the cortex and embryo, leaving the endosperm, which is edible rice.