Products

(Português) O Brasil produz arroz longo-fino de alto padrão agronômico, industrial, nutricional e gastronômico para atender aos consumidores nacionais e internacionais. Os tipos de arroz:

ft-agulinha

Polished White

This is the most consumed variety in Brazil, obtained by milling wholegrain rice and then polishing it. The classification is subdivided into five types, split according to the whole/broken grain relation and other qualitative factors, in accord with federal regulations.

ft-integral

Brown

Removed from the husk, the grain maintains its bran layer and germ, which concentrates the fibers, vitamins and minerals. It is also identified as hulled or unmilled. It has a high nutritional value.

ft-parboilizado

Parboiled

A grain with processing that maintains an elevated nutritional value, preserving nutrients and fibers. Brazil is an exporter with quality superior to international standards thanks to the excellence of its industrial parboiling facilities. This type occupies a consumption index between 25% and 30% in the country

ft-quebrados

Broken Rice

So-called “derivatives” represent more than a third of Brazilian exports, especially to the African content, thanks to its unique quality, popular among customers in a number of countries. They are subdivided into canjicão (larger broken grains), canjica (smaller broken grains), crushed and bran.

Use

Rice is consumed daily by 60% of the world’s population (FAO). Furthermore, the husk is rich in energy and, after being burned, generates raw material used in the formulation of cement, insulation, paints and other products used in civil construction. Rice oil can be extracted from the bran, as well as a myriad of byproducts with medicinal and cosmetic purposes. There are over 200 known uses.

Brazilian researchers are currently studying high yielding varieties with a higher multi-protein complex and oil value for the production of animal feed with greater nutritional value and for biofuels.

Health

Rice is rich in carbohydrates, nutrients and an important source of vitamins and minerals. As such, it aids the prevention of diseases in the digestive system and heart, as well as in the treatment of diabetes, reducing the risk of intestinal and mouth cancer, while regulating intestinal flora and acting as an antidiuretic. Used by athletes due to its average caloric value and slow absorption, it is a hypoallergenic and does not contain gluten or cholesterol. The wholegrain is rich in silicon, useful in the prevention of osteoporosis and the formation of bones.

As such, upon acquiring Brazilian rice, consumers will receive a product that, besides the commercial and competitive advantages, presents high quality in the differing stages of production and processing, stability in offer and also a guarantee of health and social and environmental sustainability.