Parboiled And White Rice Market: Overview
Rice that has undergone hydrothermal processing includes white and parboiled varieties. Prior to being husked and milled, parboiled rice is partially boiled and processed in lukewarm or cold water. Typically, white rice is milled after the husk, bran, and germ have been removed. They are frequently used in dry powders, quick soup mixes, and frozen foods and are a good source of calcium, potassium, fibre, and vitamin B6. White and parboiled rice are frequently found in long, medium, and short lengths. They are frequently used in ready-to-eat (RTE) foods such as ready-to-eat (RTE) cereals, biscuits, extruded snacks, infant food, noodles, fermented drinks, and oils. However, parboiled rice has a fluffier and less sticky texture than white rice and is easier to digest. It also cools more quickly.
One of the main elements fostering a favourable outlook for the market is the significant growth of the food and beverage industry globally. Additionally, growing public awareness of the advantages of parboiled and white rice for health is boosting market expansion. A diet high in energy-dense carbohydrates is quickly becoming more popular, and regular, moderate rice consumption can reduce your chance of getting diabetes and other illnesses. In keeping with this, the rising demand for speciality and premium white rice foods and goods is also helping the market expand. For instance, people are increasingly favouring basmati rice due to its smooth grains, distinctive scent, taste, and exceptional quality.
Additional growth-promoting factors include significant advancements in rice production technology and escalating demand for rice products like flakes, wafers, and cans. Additionally, it is anticipated that rising consumer spending power will fuel market expansion, along with the implementation of supportive government initiatives promoting rice farming.
A sort of processed rice called “parboiled rice” is primarily rice that has been partially boiled. Prior to milling, the rice paddy is hydrothermally processed to produce parboiled rice. The five main phases in the processing of parboiled rice include soaking the paddy in lukewarm or cold water, steaming, drying, husking, and milling. The parboiled rice milling provides a high yield with little rice grain breakage. The rice that has been parboiled is a good source of calcium, fibre, potassium, and vitamins like B-6.
Global Parboiled And White Rice Market: Major Players
Royal Trading(Thailand)Co., Ltd.
Parboiled Rice Thailand
Sri Parvathi Exports
GLO THAI TRADING CO
Global Parboiled And White Rice Market: Types
Global Parboiled And White Rice Market: Applications
Due to its low starch content, parboiled rice is a superior source for diabetes individuals. Rice that has been parboiled retains more nutrients, breaks less frequently, and has a different surface. A lot of frozen meals and dry powders in instant soup mixes contain parboiled rice. Additionally, there are three different lengths of parboiled rice: long, medium, and short. With an increase in parboiled rice consumption throughout the forecast period, the parboiled rice market is anticipated to acquire significant impetus.
The rising demand for rice with high nutritional value is what is driving the global market for parboiled rice. The parboiled rice industry is being driven by some characteristics of the grain, such as its non-sticky texture, tendency to swell from high water absorption, and high mineral and vitamin content. The global market for parboiled rice is driven by the rising demand for long rice grain varieties. The parboiled rice cooks more fast than other forms of rice, giving it an advantage. However, compared to other types of rice, parboiled rice is more expensive and requires more processing processes, which raises the capital cost. The market for parboiled rice may be hampered as a result.