Page 72 - Agriculture_Form_3

Agriculture for Secondary Schools

using machines to separate the grains from husks and unfilled grains. Finally, the
paddy is winnowed to remove the chaff. The harvested paddy must be processed
to make it consumable in the form of rice grain. Principally, paddy processing
includes the following practices:

(a) Cleaning: Large particles such as stones, sticks, and straw must be removed.
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Depending on the scale of production, this can be done manually using pre-
cleaning machines.
(b) De-husking: The paddy is then placed into a huller machine to remove the
outer husk from the paddy/rice grain. Normally, the rice obtained at this stage
is brownish.
(c) Polishing: The brown rice undergoes a polishing process to remove the outer
bran layer and germ, resulting in polished white rice.

(d) Sorting: The polished rice is primarily separated based on colour and
appearance. Foreign materials, discoloured rice grains and defective ones are
removed to increase the market value of rice.
(e) Packing: Proper packaging ensures the quality and shelf life of the rice. The
sorted and graded rice is packaged into bags or containers for distribution and
sale.

Activity 4.7

1. Visit nearby paddy fields or use online videos, documentaries, physical and
e-library, then carry out the following tasks:

2. Visit a nearby cereal market, rice processing facilities or use online videos
and documentaries and do the following:

(a) Study the practices involved in the processing of rice and identify its and
by-products

(b) Observe the various implements and technologies used in rice processing.
(c) Explore the different uses of rice and its by-products

3. Summarise your observation in your portfolio

Write a summary of what you have learnt from this chapter in
your portfolio.

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