Demonstrating the Quality and Authenticity of Basmati Rice

Rice is a staple food for over 60% of the world's population. The calories provided by rice are particularly important in Asia, especially among the poorest people, where they represent 50-80% of daily calorie intake. Rice belongs to the genus Oryza and consists of two cultivated species and 22 wild species. The cultivated species are Oryza sativa and Oryza glaberrima.

The International Rice Genebank (IRG), managed by the International Rice Research Institute (IRRI), contains more than 7,000 types of rice, including modern and traditional varieties, as well as related wild rice. Among the aromatic rice types, Basmati rice is a group of high quality varieties, traditionally grown since time immemorial. In addition, Basmati rice grains need very good storage conditions for months to mature, before being carefully milled, giving them a deeper and richer flavour.

Issue and Purpose of Authenticity :

Food authenticity is the determination of whether a product purchased by the consumer corresponds to the description on the label. A product is considered authentic when it complies with legal requirements and the information provided, such as product standards, species identity, geographical origin and production method. Problems with food authenticity actually fall into various categories, such as: economic adulteration of high-value foods with cheaper but similar ingredients, misdescription and/or mislabelling of foods that do not meet the requirements of a legal name, implementation of unacceptable processing practices (e.g. irradiation, freezing), and/or extension of foods using adulterants (water, starch).

Traditional Basmati (TB) rice is often adulterated with crossbred Basmati varieties and non-Basmati long grain varieties in the export market. Adulteration of Traditional Basmati grains also affects exporting countries by decreasing interest in brands and, consequently, the Basmati trade.

In order to protect the interests of consumers and the trade, it is therefore essential to accurately identify genuine Basmati rice samples and devalue adulterated samples. Although traditional Basmati rice varieties can potentially be differentiated from other long grain rice varieties on the basis of intrinsic grain properties, such as the presence or absence of aroma, chemical composition and grain elongation quotient, their applicability for routine and large-scale analysis is not guaranteed.

Basmati Rice Regulations:

In order to protect the interests of consumers, food safety and to promote fair trade, strict guidelines have been established by regulatory bodies regarding the Basmati rice trade. In India, it is regulated by APEDA. EU countries also have a guideline under Regulation (EC) 972/2006, which recommends DNA-based varietal identification for Basmati rice exported to the EU. In its code of practice published in June 2017, the Rice Millers Association, the BRC and the British Rice Millers Association allow a maximum of 7% non-Basmati rice in any product.

The Saudi Food and Drug Authority (SFDA) has been requesting minimum residue limit (MRL) test reports and a certificate of compliance from Indian exporters since 1 September 2019. It also requires them to source rice from SFDA-approved Good Agricultural Practices (GAP) farms. In addition, it seeks a DNA test to prove the authenticity of the basmati rice.

Since it is not uncommon for grains to be inadvertently mixed during harvest or post-harvest processing, rice importing countries allow a certain limit (5-15%) of mixing. If a batch of Basmati rice exceeds the permitted mixing limit, it is considered to be intentionally adulterated. Many Basmati rice importing countries, especially European countries, have now made it mandatory to present an authentication certificate based on a DNA test for the import of Basmati rice.

Authentication Tests for Basmati Rice :

Traditional analytical procedures of physiochemical tests have limitations to effectively differentiate Basmati rice from non-Basmati rice. A more accurate testing protocol based on rice DNA is established and used to differentiate Basmati rice from non-Basmati rice as well as to distinguish Basmati rice varieties from each other. This test protocol allows differentiation between Basmati rice grains, crushed/powdered grains and even soft tissue.

This methodology uses SSR (Single Sequence Repeat) or Microsatellite molecular markers to generate a DNA fingerprint. DNA from adulterants in the samples is detected by real-time PCR using primers amplifying a short portion of the putative betaine: aldehyde dehydrogenase gene which has an 8 bp deletion in aromatic rices, including Basmati, compared to non-aromatic rices.

Qualitative analysis is used to detect the presence or absence of non-Basmati rice in Basmati rice or to detect Basmati rice varieties from a mixture of various Basmati rice varieties.

Quantitative analysis is used to verify the purity of Basmati rice and to detect non-Basmati adulterants with a detection level of 1%.

Importance of Basmati Rice Analysis in Wimpey Laboratories:

Authenticity is just one of the many challenges facing the global rice industry and trade. Wimpey Laboratories offers control measures to minimise these risks, including chemical, physical and microbiological testing, and finally DNA fingerprinting for authenticity testing. In addition, our laboratory has been accredited by the EIAC for food authenticity and adulterant detection in Basmati rice by RT-PCR since 2017.

Synergy between Cotecna Group Offices:

As Cotecna is heavily involved in food testing, inspection and certification, Wimpey Laboratories can be involved, as well as other laboratories in the group. Wimpey Laboratories can provide unique and accredited rice authenticity testing services, which is a global issue.

For more information, please contact us.