Four choices that decide your landed cost
Two buyers can ask for “basmati rice” and receive quotations 30% apart. The difference is almost always in four decisions: variety, processing style, aging and grade tolerance.
Variety
1121 has the longest grain and commands the premium. 1509 gives a good grain length at a friendlier price and is now the volume workhorse for many markets. Pusa and traditional varieties suit buyers who need a specific cooking character rather than maximum length.
Processing style
- Raw (white sella base): cheapest, distinctive cooking aroma
- Steamed: shorter cooking time, popular in Gulf markets
- Golden sella: parboiled with a golden hue, preferred in the Middle East
- Brown: minimal milling, for health-positioned brands
Aging
Aging develops aroma and reduces stickiness, but it also ties up working capital. Twelve months is common; twenty-four months is premium. For most retail brands, 12–18 months aged rice at a good grain length outsells a 24-month aged lot that costs significantly more.
Grade tolerance
Broken percentage is where buyers most often overpay or under-buy. In 1% broken with an 8.2 mm average grain length you are buying a premium retail presentation; at 5% broken you are buying food-service grade. Match the tolerance to your customer, not to the specification sheet alone.
Send us your target retail price and we will reverse-engineer the variety, aging and tolerance that gets you the best shelf performance at that price point.
Packing and white label
We supply 25, 10, 5 and 1 kg packs under your own brand with your artwork, barcodes and compliance wording, plus jute, BOPP and non-woven bags. One 20 ft container holds roughly 25 MT in PP or 19 MT in jute on pallets.