SPECIALITIES

When valuing the quality of a food many differing points of view may be considered; however, the nutritional value is the most important. as is the taste.
Rice forms one of the principal food resources available to man and its nutritional value is therefore of interest to all the world. Polished rice is different from husked ("brown") rice both regarding taste and digestibility;
many vitamins, proteins, minerals and fibre are removed during milling, so lowering the nutritional contribution compared to that of "brown" rice.
It is understandable therefore. that rice enrichment is of interest throughout the world and that a considerable amount of research and studies have been carried out on the subject. One of the most wide-spread methods of rice enrichment is the process of parboiling.