Reduce milling losses, enhance nutritional and organoleptic quality
The "GEM parboiling and flour production for rice" technology is an improved system designed to enhance the parboiling process for rice. This technology introduces a new, advanced design for parboiling equipment, replacing the traditional cast iron drum method that typically exposes processors to harmful emissions, such as carbon monoxide and fine particulate matter. The GEM system utilizes a stainless steel parboiler tank and an enhanced stove design to efficiently steam rice, improving the overall process performance and product quality. It's specifically tailored for small to medium-scale processors in rice-growing regions of Sub-Saharan Africa, where energy and market infrastructures are often underdeveloped. The system's structure and components are easily accessible and can be constructed in remote communities. It significantly reduces the time required for steaming rice compared to conventional methods, achieving substantial improvements in grain quality and efficiency.
This technology is TAAT1 validated.
Positive or neutral impact
Positive or neutral impact
The Parboiling Systems technology addresses workload issues in rice production, simultaneously reducing emissions and improving resource efficiency. It enhances food security and advances environmental sustainability, in line with critical Sustainable Development Goals including Zero Hunger, Gender Equality, and Climate Action.
To incorporate this technology into your project and specify the essential tasks and conditions, follow these steps:
Conduct awareness campaigns targeting processors and consumers to educate them about the advantages of GEM parboiling systems.
Assist processors in selecting the optimal size and configuration of parboiling systems to suit their specific needs and capacity.
Establish mechanisms for ensuring a consistent supply of high-quality rice grain to support the parboiling process.
Develop strategies for local and regional marketing of rice flour and other food products derived from the parboiled rice, promoting their benefits and encouraging consumption.
The main expense of the GEM parboiling technology is the installation of a gasification stove, which costs around USD 400. Assess the product amount required for your project, considering the technology cost.
As the technology is available in Benin, Cameroon, Ghana and Nigeria, include the delivery cost to the project site, accounting for potential import clearance and duties. A group of trainers could offer training and assistance during project setup. Add the cost for training and after-training support for using the technology.
Communication support for the technology should be developed (flyers, videos, radio broadcasts, etc.)
To implement the technology in your country, you could collaborate with agricultural development institutes and agro-dealers.
For a better optimization of fleet management, you should associate Improved rice varieties for Africa (NERICA and ARICA lines), Deep urea placement (nitrogen management), Foliar micronutrient addition, Engineered irrigation surfacing (and water lifting), Motorized weeders (cut and bury paddy weeds), RiceAdvice digital support.
equipment
Internal rate of return for a GEM parboiling system
firewood per 100kg of rice
Open source / open access
Country | Tested | Adopted |
---|---|---|
Benin | Tested | Adopted |
Cameroon | Tested | Adopted |
Ghana | Tested | Adopted |
Nigeria | Tested | Adopted |
This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.
AEZ | Subtropic - warm | Subtropic - cool | Tropic - warm | Tropic - cool |
---|---|---|---|---|
Arid | ||||
Semiarid | ||||
Subhumid | ||||
Humid |
Source: HarvestChoice/IFPRI 2009
The United Nations Sustainable Development Goals that are applicable to this technology.
Cleaning and Washing Rough Rice: Clean rough rice with hulls using a winnower and wash it with water. Remove floating grains with fissures and transfer the remaining rice into a clean container, ensuring no sand or gravel from the bottom is included.
Soaking Process: Add 2 parts of water per part of rice by weight. Heat the rice and water mixture to 80°C. Let the mixture sit at ambient temperature for 16 hours.
Steaming the Soaked Rice: Place the soaked rice into a steaming vessel. Position the steaming vessel atop a tank filled with boiling water for 20-25 minutes to allow the vapor to pass through the rice.
Drying Parboiled Rough Rice: Dry the parboiled rice with hulls in the sun until it reaches 18% moisture content. Further dry the rice in the shade until it reaches 14% moisture content. Use a tarpaulin on a cemented surface raised from the ground to dry the rice.
Dehusking and Polishing: Dehusk the parboiled rice using a huller. Polish the rice using a roll mill.
Processing into Flour: Crush and grind the polished grains into a fine powder using a dry rice flour mill.
Packaging: Package the rice flour using paper or plastic bags.
Last updated on 22 May 2024