Rice is an essential ingredient in our daily life, and Rice Standard 1354 and Standard 19266 are different quality standards for rice. Although they are both rice, there are some differences in their cultivation, processing, quality, etc. This article will detail the differences between Rice Standard 1354 and Standard 19266.
First, let's take a look at Rice Standard 1354. 1354 refers to the rice marked by GB T 1354 in accordance with the rice standard issued by the State Bureau of Quality and Technical Supervision. The cultivation and processing technology of this rice is relatively simple and does not have too many restrictions, so the production cost is low, and it is also relatively close to the people. Because of its relatively stable quality and acceptable taste, it occupies a certain share in the market.
The Rice Standard 19266 is a much higher quality rice. This standard is in accordance with the rice standard issued by the State Bureau of Quality and Technical Supervision, with GB T 19266 as the identification of rice. This kind of rice has stricter requirements and restrictions in terms of planting and processing, so the production cost is higher and the highest is relatively high. Compared with Standard 1354, Standard 19266 has a more delicate, soft, sweet taste and higher nutritional value.
So, what are the differences between the rice standard 1354 and the standard 19266?
First of all, there are differences in planting. Standard 1354 does not have too many restrictions on the planting conditions of rice, as long as it meets the basic farmland requirements stipulated by the state. The standard 19266 is more stringent, and it needs to meet the requirements of specific planting areas, varieties, irrigation, fertilization, etc., to ensure the quality and taste of rice.
Secondly, there are also differences in processing. Standard 1354 has relatively low requirements for the processing of rice, and only needs to go through basic milling, polishing and other processes. The standard 19266 needs to go through a more refined processing process, including multiple milling, polishing, color sorting and other processes to ensure the quality and taste of the rice.
In addition, there are differences in safety and health. Standard 1354 does not have too many restrictions on the hygiene indicators of rice, while Standard 19266 has stricter requirements, which need to meet the safety and health indicators stipulated by the state to ensure the quality and food safety of rice.
In short, although the rice standard 1354 and the standard 19266 are both rice, there are differences in planting, processing, safety and health. Consumers can choose the rice variety that suits them according to their needs and tastes. At the same time, it is also recommended that producers should continuously improve the quality and safety of rice to meet consumers' pursuit of high-quality rice.