I can give these orientations from works and observations in Africa:
1. Generally: the importance of P is indisputable, esp. in view of a) substantially improved nutritional value !! and b) tremendously reduced loss in breakages. I advise to compile from search-machines the best data prooving this and motivating all actors, researchers and commercial producers into the right direction.
2. In Nigeria P is often done --- in small-holder level and small scale processing --- by farmers with simple heating-up for some 20 min. and then drying. However the processing-quality is quite poor. All the new big commercial rice-mills have technical P-units, esp. using the husks for heating. The batch-management for P is quite time-consuming, so that P has to go on for 24 hours, while the milling is done during 8 work-hours. It is important to synchronize the 2 processing-components.
3. Bran: be always aware: rice-processing gives the important by-products. a) husks....important fuel-rawmaterial with good commercial value.. and b) bran: important feed with high commerical value.
4. New rice-mill-design: I suggest to search for a non-batch P-unit, which goes parallel with the dehusking/milling/grading/packing.
5. In Rwanda the awareness about P was almost completely absent. I had to inaugurate a previously designed and constructed mill without any P. I was quite shocked.
6. Priority for small-holder and medium-size economies: Whatever is planned for rice-processing: we should not prioritize gigantic commercial units, but smaller ones, which guarantee fair prices for the priniple producer (FARMER). and i can imagine to have in future farmers with simple, energy-efficient P-units and cooperative-based small and medium-sized milling-units.
7. In case of further questions: [email protected]
FYI, a paper on improved rice parboiling technologies in Benin:
Demont, M., Zossou, E., Rutsaert, P., Ndour, M., Van Mele, P. & Verbeke, W. 2012. “Consumer Valuation of Improved Rice Parboiling Technologies in Benin.” Food Quality and Preference, 23(1):63–70.
Article Consumer valuation of improved rice parboiling technologies in Benin
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