ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of April 22, 2014 No. 291

About approval of Quality requirements of rice and rice grain

Based on Articles 7, 8 and 13 Laws No. 306/2018 on safety of foodstuff (The official monitor of the Republic of Moldova, 2019, Art. No. 59-65, 120), with subsequent changes, DECIDES: the Government

1. Approve Quality requirements of rice and rice grain (are applied).

2. This Resolution becomes effective within 6 months after its publication in the Official monitor of the Republic of Moldova.

3. To impose control over the implementation of this Resolution on the National agency on safety of foodstuff.

Approved by the Order of the Government of the Republic of Moldova of April 22, 2014 No. 291

Quality requirements of rice and rice grain

Quality requirements of rice shift part II of appendix I, part A of appendix III to Regulations (EU) No. 1308/2013 of the European parliament and Council of December 17, 2013 about introduction of the general organization of the markets of agricultural products and to No. 1037/2001 and (EU) No. 1234/2007 of Council, CELEX canceling Regulations (EEC) No. 922/72, (EEC) No. 234/79, (EU): 02013R1308, published in the Official magazine of the European Union by L 347 of December 20, 2013, with the last amendments made by Regulations (EU) 2021/2117 European parliament and Council of December 2, 2021 and Codex Stan 198-1999 the Standard on the rice reviewed in 2019.

I. Scope

1. Quality requirements of rice and rice grain (further – Requirements) establish quality requirements of rice for consumption by the person as it is determined in Chapter II of these Requirements and the goods items specified in the table.

2. Action of these Requirements does not extend on:

1) products on the basis of rice of goods item 1904 and rice for crops of goods item 1006 10 100 Commodity nomenclatures of the Republic of Moldova;

2) products made in individual farms for own consumption or products conveyed over the country as transit goods if it does not constitute health hazard of the person or for the environment.

II. Terminology

3. The concepts used for the purposes of these Requirements mean the following:

1) mealy grains of grain which at least than three quarters of surface have opaque and cretaceous appearance;

2) the grains damaged by heat of grain, integral or crushed, changed the color as a result of heating. The whole or crushed grains which turned yellow owing to spoil and also the steamed rice as a part of not steamed belong to this category;

3) the damaged grains whole or crushed grains with unusual signs as a result of impact of humidity, animals, diseases or other reasons, except thermal factor;

4) whole grains of grain at which, irrespective of the specific characteristic of each stage of processing, no more than one upper part are removed;

5) grain with inborn shortcomings of grain, the having deformations of heritable or not heritable origin, in comparison with the morphological characteristics typical for this version;

6) unripe and/or undeveloped grains whole or crushed grains unripe and/or undeveloped;

7) grains with small spots of grain with small accurately limited circle of dark color of more or less correct form or grain with small superficial black strips, at the same time strips and spots shall not have yellow or dark aura;

8) the painted grain grains on which small surface there was obvious change of natural color; spots can be different color (gray-black, reddish, brown) or to have deep black strips. If spots have coloring (black, pink, henna-red) and their intensity is noticeable directly, and the size constitutes half or more than a half of grain, then such grains are considered as yellow grains;

9) yellow grains of grain at which radical or partial change of natural color happened otherwise, than as a result of drying and which acquired different shades from pale yellow to yellow-orange;

10) the grains with red streaks of grain having on length red streaks of different intensity and different shades because of pericarp remaining balance;

11) red grains whole or crushed grains with the red pericarp covering more one fourth surface;

12) amber grains of grain at which little uniform change of color on all surface happened otherwise, than as a result of drying; this change changes color of grain for yellow-amber;

13) grains without grain top at which the top is removed;

14) crushed grains of part of grain which length is less or it is equal to three quarters of average length of whole grain;

15) crushed grains or fragments of grain at which the upper part of amount is removed. Fragments include:

a) big fragments of grains of part of grains which length is more or it is equal to half of whole grains, but which do not form whole grain;

b) average fragments of grains of part of grains which length is less or it is equal to half, but it is more than one fourth part of length of whole grains;

c) small fragments of grains of part of grains which length is less or it is equal to one quarter of length of whole grains, but which do not pass through sieve with cells diameter of 1,4 of mm;

d) rice crumb of part of grains which pass through sieve with cells diameter of 1,4 of mm are equated to the crushed grains (to part of grain as a result of crushing of whole grain in length);

16) different impurity alien elements, others than rice;

17) rice the whole or crushed grains received from grain of type Oryza sativa L.;

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