“Relevant authorities, including Myanmar Rice Millers Association and the Ministry of Health, have jointly certified that parboiled rice is suitable for consumption. It is nutritious and has vitamin C. It will be cheaper than white rice and packaged in small sack for the convenience of consumers,” said Thaung Win.
The mill construction to house 10 imported parboiled rice machines is 90 per cent complete and the production at full capacity can reach 300,000 tons, according to Ye Min Aung, board director of Myanmar Agribusiness Public Corporation.
“We have been trying to distribute parboiled rice for local consumption. It would be nice if the local market for it becomes bigger. Parboiled rice is produced by steaming and drying the rice before it is crushed. So without any content of broken rice when eaten, it yields full nutrition. As for the ordinary rice, when it is rinsed, vitamin B1 is reduced. But this does not apply to parboiled rice,”saidDr.SoeHtun of Myanmar Rice Millers Association.
Japanese company Mitsui and Myanmar Agribusiness Public Corporation are cooperating to establish four integrated Rice Complex Projects (IRCP) including mills for parboiled rice, white rice husking, rice bran oil and rice noodle located in industrial estates for processing rice and rice products for value-added exports. The mills will be in Nay Pyi Taw, Yangon Region, Bago Region and Ayeyawady Region.
source: Eleven Myanmar