GEM parboiling system Parboiling and flour production equipment for rice

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.

7•7

Scaling readiness: idea maturity 7/9; level of use 7/9

Positive or neutral impact

Adults 18 and over: Positive high
The poor: Positive medium
Under 18: Positive medium
Women: Positive high

Positive or neutral impact

Climate adaptability: It adapts really well
Adaptability for farmers: It helps a lot
Biodiversity: It doesn't hurt them
Carbon footprint: It reduces emissions a little
Environment: It doesn't make a difference
Soil quality: It doesn't harm the soil's health and fertility
Water usage: It uses a little less water

Problem

High milling losses.
Decreased nutritional quality of the rice.
Undesirable texture, aroma, and appearance of the rice.
Significant time and effort required for the process.

Solution

Improved and Safer Design: The GEM parboiling system significantly reduces the steaming time to 20-25 minutes, which enhances efficiency and minimizes exposure to harmful emissions.
Quality Enhancement: The GEM system brings improvements in the parboiling process, increasing grain translucency, reducing chalkiness, and enhancing the overall nutritional quality of the rice, making it more appealing to consumers.
Health and Nutritional Benefits: Parboiled rice offers health benefits such as a low glycemic index, increased fiber content, and higher availability of vitamin B compared to non-parboiled rice.
Improved Production and Storage: Transforming rice into flour facilitates longer storage, aiding in alleviating food insecurity and promoting the widespread use of locally produced rice by food manufacturers in Sub-Saharan Africa.
Adaptability and Accessibility: The GEM technology is made from simple, locally available materials, such as stainless steel and fire bricks, and is designed to be easily built and scaled in remote communities. The technology comes in different sizes, allowing processors to align it with their financial resources and production needs.

Key points to design your ORG TEXT

ORG specific text

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Cost: $$$ 400 USD

equipment

ROI: $$$ 70 %

Internal rate of return for a GEM parboiling system

0.64 USD

firewood per 100kg of rice

IP

Open source / open access

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested

Countries where the technology has been tested and adopted
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.

Agro-ecological zones where this technology can be used
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.

Goal 1: no poverty

Goal 2: zero hunger

Goal 8: decent work and economic growth

Goal 5: gender equality

Goal 13: climate action

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.