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Basmati paddy, being nearly double the price of non-basmati varieties or the Government’s Minimum Support Price (MSP), demands a much higher degree of sensitivity during raw paddy drying, parboiled drying, and safe storage. Over the years, the industry has faced numerous challenges—transitioning from open-stack storage covered with canvas tarpaulins, to covered warehouses, and now to modern steel silos. Yet, a few critical pre-storage steps continue to be overlooked, leading to quality deterioration and breakage of this premium grain. One of the most important—and frequently ignored—steps is tempering the paddy. After drying, paddy must be allowed to rest for 48 to 72 hours before it is stored in bulk silos at 12% moisture. This resting phase allows internal moisture equalization. When tempering is skipped, freshly dried paddy tends to sweat, causing localized moisture accumulation. This becomes a trigger for infestation, fungal activity, and the formation of hotspots, which compromise both yield and quality. In contrast, bag storage of milled rice experiences rapid moisture loss because the endosperm is exposed and reacts quickly to ambient temperature and relative humidity. This sensitivity makes conventional storage methods unsuitable for long-term preservation of high-quality milled rice. Significant progress was made when Purdue University initiated commercial research in 1978, concluding that bulk storage of milled rice becomes safe and stable when the grain is chilled to 15°C. At this temperature, water activity ceases, enabling long-term storage without any moisture loss. While most free-flowing food grains at 12% moisture can be safely stored in bulk without chilling, milled rice specifically benefits from cooling due to its exposed structure. Chilled bulk storage not only prevents moisture migration but also offers non-chemical disinfestation, preserves grain strength, and ensures better milling outcomes. All these crucial principles and scientific insights have been explained in this chapter to guide the industry towards safer, more efficient, and value-preserving storage practices for Basmati and milled rice.

I first learned the fundamentals of safe grain drying during my tenure at Pioneer Hi-Bred International (1988–92). The exposure to advanced seed-conditioning plants in the United States, and later adapting those learnings to Indian requirements, helped me significantly when designing long-lasting drying solutions for Basmati raw paddy. As global demand for Basmati rice increased, new challenges emerged—particularly when the Middle East’s requirement for parboiled Basmati surged rapidly. This shift demanded a balanced approach combining fast drying and slow drying. For slow drying, LSU dryers have consistently performed exceptionally well in India. However, parboiling introduced a new requirement: horizontal drying after final steaming. My initial attempt involved Vibro Fluidized Dryers, but due to limited time, I could not complete full validation for Basmati. I had always believed—based on fluidization theory—that grains with an L/B ratio exceeding 4 are difficult to fluidize. Unfortunately, this preliminary idea spread quickly, likely amplified by dryer sales teams without technical understanding. As a result, the concept of horizontal drying was prematurely dismissed and clouded with doubt. By the time I realized the extent of this misconception among Basmati millers, it was too late—the industry had already rejected the idea. This pushed me to firm up a more robust alternative: the horizontal Tunnel Dryer. Parboiled rice at 35% moisture, when dried at around 250°C, can reach 22% moisture within 15–20 minutes. Despite the high inlet temperature, the evaporation-induced cooling ensures that the physio-chemical properties of the paddy remain unaffected. My experiments—from lab scale to pilot scale—were eye-opening and validated this approach. Another long-standing challenge was reducing parboiled rice from 14% moisture to 12% before milling. With the right approach, this too is achievable.

Growing up, I had very limited access to television. Our neighbors graciously hosted us whenever two iconic serials aired — Ramayana and later Mahabharata.Those stories of faith, purpose, and divine wisdom left a deep imprint on my young mind, especially Mahabharata, which somehow remained in my subconscious for years. A Twist of Fate in Kurukshetra Life took an unexpected turn when I was compelled to join a rice mill in Kurukshetra — the same land that witnessed the epic teachings of Mahabharata.At first, I was reluctant. But then, a scene from Mahabharata came to mind — the moment when Lord Krishna, with just a single grain of rice offered by Draupadi, satiated countless sages awaiting their meal. That recollection changed everything. It awakened something within me and made me fall deeply in love with rice technology. What began as an obligation turned into a lifelong passion. Four Decades of Dedication and Discovery Over the past 40 years, I have been fortunate to contribute to the rice industry and to witness its transformation firsthand. My professional journey allowed me to work with and innovate for organizations like Tilda Rice Ltd. and Daawat Foods, where I developed numerous interventions and improvements in rice processing and storage. Each innovation, however small, has been driven by one purpose — to make rice technology more efficient, sustainable, and beneficial for both producers and consumers. A Step Toward Public Health and Innovation Even after four decades, my curiosity and motivation remain as strong as ever. I am now channeling my experience into writing a practical textbook on “Rice Technology.”This book highlights the technologies and methods that deserve greater attention from technologists and millers — serving as both a guide and a bridge between research and real-world application. The Next Frontier: Healthy Rice-Based Products At present, my focus is on developing healthy snacks and ready-to-cook brown rice-based products that can enhance public health and align with modern lifestyles. To bring this vision to life, I am looking for collaboration and funding support for product development. I believe that innovation grows faster when shared — and I am open to partnerships with like-minded professionals and organizations. An Open Invitation I invite anyone interested in rice technology, food innovation, or product development to connect and exchange ideas. Together, we can add value to rice-based products, enhance nutritional quality, and improve profitability for the milling and processing industry. Let’s collaborate to make every grain count — just as it once did in the great epic that inspired my journey. 📗 Author: Munishwar Vasudeva📘 Book: “Rice Technology” (Practical Insights for Technologists and Millers)📩 For collaboration or professional interaction: munishwar.vasudeva@lotusharvestec.com

A pause of two weeks during the festive season rejuvenated both the body and the soul. It also offered a valuable opportunity for introspection — to look back on my professional journey and experiences as a career consultant. The past 18 months spent writing a practical textbook on Food Grains Bulk Storage, followed by a series of webinars and numerous personal interactions, have been a truly enriching experience. Writing this book was, in many ways, an unlearning process — challenging long-held perspectives and re-evaluating practical knowledge. The subsequent discussions and interactions, however, became a new phase of learning, filled with fresh insights and diverse viewpoints. This cycle of unlearning and relearning has strengthened my passion for the field. I continue to yearn for more learning opportunities and would be glad to welcome further enquiries or discussions on this subject. The driving force behind all these efforts remains steadfast — “Every Grain Matters.” Working on the execution of silo projects for both FCI and the private sector has been yet another rewarding platform. Each project reaffirms the essence of learning gathered over the years through professional practice and consultancy. As I look ahead, I remain committed to sharing knowledge, promoting best practices, and advancing the science and efficiency of food grain storage — because indeed, every grain truly matters. 📧 munishwar.vasudeva@lotusharvestec.com

Non-chemical disinfestation is no longer just a futuristic idea—it is a practical and necessary approach for modern grain storage and processing. Implementing non-chemical methods in rice mills and steel silos has proven effective in maintaining hygiene, preventing infestations, and reducing dependence on chemicals, all while ensuring sustainable operations. In this blog, we share key design and operational strategies for achieving pest-free storage facilities without relying on harsh chemicals. 1. Structural Measures for Pest Prevention Cattle Traps at Facility EntranceInstalling a cattle trap at the entrance helps remove mud, dirt, and potential contaminants brought in from outside, reducing the risk of cross-contamination. Rodent-Proof Boundary WallsMice can typically dig burrows up to 30 inches deep. Designing boundary walls with this in mind, along with a smooth, tile-like finish, makes it difficult for rodents to enter the facility. No Greenery Around the PlantPlants and shrubs attract insects. Keeping the facility area free from greenery reduces insect infestation risks. Proper Drainage SystemsWater stagnation provides a breeding ground for pests. A well-designed stormwater drainage system ensures water does not accumulate, keeping the facility dry and safe. Rounded Wall CornersWalls with rounded corners prevent dust accumulation, which can harbor insects and pests. Smooth surfaces combined with proper hygiene practices limit infestation opportunities. 2. Hygiene and Cleaning Practices Vacuum Cleaning Over BroomingRegular vacuum cleaning removes dust and insect eggs effectively. Unlike sweeping, which can spread dust and infestations, vacuuming ensures early control of potential pests. Preventive MonitoringMonitoring preventive fumigation helps assess its efficacy. This proactive approach allows the facility to avoid reactive or curative chemical treatments, reducing overall chemical use. 3. Non-Chemical Disinfestation Technologies Chilling, Nitrogen, and Ozone (O₃) TreatmentsAdvanced non-chemical methods like chilling, nitrogen enrichment, and ozone application can control pests without harmful chemicals. A cost-benefit analysis helps identify the most effective and efficient method for your facility. Conclusion Designing and operating grain storage facilities with non-chemical disinfestation strategies ensures safer, more sustainable storage. By combining preventive design, strict hygiene practices, and modern technologies, facilities can maintain high standards of food safety while significantly reducing chemical usage. Sustainability, efficiency, and hygiene go hand in hand when preventive measures are prioritized.

Daydreaming since 1986 eventually became an addiction—and that journey still continues. From making super silky rice to grading the broken, enabling efficient paddy drying, continuous parboiling, bulk storage, and more—these have been some of the louder milestones along the way. Over the decades, the commodities of land, labour, and other resources have shifted from being easily and cheaply available to becoming increasingly unaffordable. This reality calls for new ways of tackling challenges. Daydreaming once again points toward an innovative solution: re-imagining the Rice Mill as a vertical tower. A vertical design brings multiple advantages—ease of automation, reduced power consumption, and minimized wear and tear of equipment. Structural engineering has also evolved over the years, making it possible to design safe and economical towers with multiple mezzanine levels. Such an approach not only optimizes space but also ensures efficiency in operations. Of course, this vision demands careful techno-commercial considerations. Yet, the potential is promising. A vertical tower design could even bring the additional benefit of reducing reliance on chemical disinfestation. As we step into the festive season, let this be a time of evolution under brighter light—toward smarter, more sustainable rice milling for the future.

From school through to college to Universities, I listened to my teachers and learnt a lot — but at this stage of my life, I am learning while teaching. Recently, NIBSCOM (National Institute of Banking Studies and Corporate Management) invited me for two sessions on Bulk Storage and Rice Milling industries from a future investments point of view. Managers to Senior Managers were there to listen to my views on the future of these industries — but their questions were equally enlightening. Thanks to Dr. M.P. Singh of NIBSCOM, the interactions were very smooth. The Rice Milling Journey I shared how I personally witnessed Basmati rice exports grow from Rs 650 million in 1986 to $5.8 billion today. All credit goes to the millers, who in turn expressed gratitude to the bankers for making working capital loans more accessible. Now, it is time for non-basmati millers to raise the bar. The Future of Bulk Storage As regards bulk storage, the country is poised to invest about Rs 2.5 lakh crores in the coming years to create: 60 million tons of centralized bulk storage capacity, and 70 million tons at the farm level. I could clearly observe the salivating faces of the bankers at the thought of this huge investment opportunity. Balancing Technology & Commerce It was indeed tough for me to reduce my technical thoughts and simplify the concepts — but in the end, it probably justified my techno-commercial reasoning. A sincere thanks to Dr. M.P. Singh for this unique opportunity.

Bulk storage of food grains in steel silos needs few minor details of the design which goes long way for ease of operations. Silo is been adapted for the mechanization of operations 24X7 which requires few steps to make sure un-interrupted operations. The intake pit design specially a corrosive grains like paddy. The diagram guides the design parameter for ease of operations. For making sure the silo chute discharge does not clog during the reclaim process the slide gate needs to be installed in inclined way to make sure that the static pressure on the food grains will emit droplets of the water which helps in sprouting of the grain and eventually clog the gate. If we have incline gate the droplets escapes the chute and making sure the free operation of the sliding gate. Reference: Learning Platform – Lotusharvestec

My journey from IIT Kharagpur to the rice fields of Karnal — and how a plant pathologist’s wisdom transformed Basmati farming forever. After graduating from IIT Kharagpur, my professional journey began at United Rice Ltd. in Karnal. Interestingly, the first-generation promoters of Tilda Rice Ltd. were also behind United Riceland Ltd., where I started as a fresher. While my initial challenge was overseeing the successful commissioning of Satake’s friction polishing technology, the real problem we faced was much deeper — how to increase farm production of Basmati rice. As I visited multiple farms, it became evident that a fungal disease was significantly deterring farmers from cultivating Basmati. Their lack of motivation was understandable — low yields due to disease made it a risky crop. During this critical phase, I reached out to the Agricultural University, Rohtak, particularly its extension service center at Kaul. There, I met Dr. S.C. Ahuja, a respected Plant Pathologist, who proved instrumental in addressing the issue. With his guidance, we initiated awareness campaigns and encouraged farmers to spray Bavistin, a fungicide that could effectively combat the issue. In fact, I personally took part in spraying the fields during the 1986 season. The results were nothing short of remarkable. By 1987, farm production saw a significant boost, and for the first time, India began to emerge prominently on the global map as a leading exporter of Basmati rice. This collaboration between science and field practice was a turning point. 🔬 Honoring Dr. SC Ahuja’s Legacy Now retired, Dr. S.C. Ahuja reached out to me with a valuable gesture — he wished to share his invaluable collection of scientific research papers related to rice storage, nutrition, and aroma. With great respect and a sense of responsibility, I am beginning to publish these works here on my blog, one paper at a time, for the benefit of researchers, students, and industry professionals alike. This is the first installment in the series. I believe many in the agricultural and food science communities will find this body of work incredibly insightful. 📚 Featured Research Papers by Dr. S.C. Ahuja: Effect of Storage on Fatty Acid (Oryza sativa L.) Profiles of Basmati Rice Genotypes – Effecct of storage on fatty acid profiles of basmati rices_0001 Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase, and Lipase in Basmati and Non-Basmati Rice- INFLUENCE OD STORAGE ON AROMA and ENZYME ACTIVITIES IN BASMATI _0001 Nutritional Evaluation of Basmati Rice (Oryza sativa L.) Genotypes- NUTRIION IN VARIOUS BASMATI RICES _0001 Studies on Phytic Acid, Aroma, and Leachates of Basmati Rice (Oryza sativa L.) During Storage- PHYTIC ACID AROMA AND LEACHATES OF BASMATI DURING STORAGE DEKA_0001  📧 For Further Reference or Collaboration: You may directly reach out to: Dr. S.C. AhujaSenior Plant PathologistRice Research Station, CCS HAU, Kaul📧 Email: sca4719@yahoo.co.uk Mrs. Uma AhujaProfessor, Genetics and Plant Breeding, College of Agriculture, Kaul – 136021📧 Email: ua5419@yahoo.co.uk

The Indian rice milling industry has made remarkable progress — from hand pounding, to hullers, to fully automated rice mills. Today, milling operations are well-settled at an optimum level of efficiency, with nominal steam pressure and high-pressure steaming technologies widely adopted, especially for aged rice. One of the biggest improvements has been the transition to bulk paddy storage, reducing losses and boosting milling yields. By continuously adapting to challenges, India has risen to become the world’s largest exporter of rice. A Journey Since 1986 I have been fortunate to witness this transformation since 1986. It is both satisfying and inspiring to see how far the industry has come. Yet, I also feel a concern: many millers now seem to have entered a “comfort zone.” True progress cannot stop here. I believe the next phase for the rice milling industry lies in value addition — particularly through brown rice products and innovative uses of paddy by-products like amorphous silica from husk. Brown Rice: The Healthier Grain Among all food grains, brown rice stands out as one of the healthiest, boosting immunity and offering superior nutrition. The slightly stronger taste due to rice bran can be tackled with appropriate technologies. Quick-cooking brown rice is already available, but it has not yet broken the dominance of unhealthy snacks and refined foods. This presents a clear opportunity. Opportunities for Value-Added Products Brown rice can be transformed into exciting, tasty, and healthy products such as: Brown Rice Bread Brown Rice Pasta Ready-to-Cook Brown Rice Meals & Snacks There is no reason why these cannot taste as good as wheat-based products. With consumers shifting toward high-value millets, there is a vacuum for premium, brown rice–based alternatives in the market. Nutrition: Brown Rice vs White Rice Polished rice is often seen as “cleaner” and more appealing, but the polishing process removes much of the natural enrichment blessed by nature. Brown rice, on the other hand, retains fiber, vitamins, and essential minerals. Nutrient Brown Rice (1 cup) White Rice (1 cup) Calories 232 223 Protein 4.88 g 4.10 g Carbohydrate 49.7 g 49.5 g Fat 1.17 g 0.205 g Dietary Fiber 3.32 g 0.74 g Thiamin (B1) 0.176 g 0.223 g Riboflavin (B2) 0.039 mg 0.021 mg Niacin (B3) 2.730 mg 2.050 mg Vitamin B6 0.284 mg 0.103 mg Folate 10 µg 4 µg Vitamin E 0.196 mg 0.045 mg Magnesium 72.2 mg 22.6 mg Phosphorus 142 mg 57.4 mg Potassium 137 mg 57.4 mg Selenium 26 mg 19 mg Zinc 1.05 mg 0.841 mg “Brown rice is natural enrichment blessed by nature — the challenge is making it more flavorful and convenient.” The Way Forward The rice milling industry has already proven its strength by powering India’s dominance in exports. But now, the challenge is different: to innovate, diversify, and contribute to healthier living. By venturing into brown rice–based products and value additions, the industry can turn rice from just a staple into a superfood revolution. The year 1986 when I started my career I did produce one of the smoothest polished Basmati Rice with a strong feeling “polishing is a necessary evil”. Now over period of time I am contemplating the necessary evil may be an “EVIL” worth ameliorating. I have planned for it and shall give my best shot for healthy snacks & ready to cook based on brown rice.