Field Trip at Matco Rice Processing

Field trips are always exciting. They let us experience where and how science is applied. In the mid of December, I arranged a field trip for B.S 3^rd year students of Department of Food Science andTechnology, University of Karachi for their Cereal Technology course at Matco Rice Processing (PVT) LTD.

Matco is one of the largest rice exporters in Pakistan. It is an ISO 9001:2000, HACCP, KOSHER, BRC (British Retail Consortium), WQA (WOOLWORTHS QUALITY ASSURANCE STANDARD) certified company. Falak rice is their flagship product. I know the product name has sparked your interest in this review!

Our Matco coordinators explained the major theories, methodologies, techniques are being used at Matco for rice processing. We observed how dehulled paddy is converted into white polished rice we purchase from market. We can say rice processing is cleaning of rice with different methods at every step. In pre-cleaning stage, the dust and impurities are removed including threads, papers. After pre-cleaning, rice moved into paddy separators which separates the paddy from the rice.  There are heavy de-stoners to remove small stones left during the pre-cleaning step.

Now, rice is fed into polishing machines in which it is whitened or polished. No chemicals are used for polishing but it is done through the use of water spray and air.

Length grading

After polishing, rice comes in thickness grader. Then, it passes through the length graders. Length graders separate the broken rice from head rice. There are holes inside the graders which hold the rice having no heads or are broken than the desired head of the grain.The rice processing machine also have color sorter, an emergent machine equipped with CCD or sensors which detects the difference in color. It processes the grain image and separates the grain on the basis of color. It can also detect the aged grains.

Stacked rice sacks

Now, the rice is ready to be packed. The packaged bags are checked through the metal detectors.The rice is fumigated before and after processing. The

Packages ready to despatch

number of fumigation cycles depends upon the final destination and required shelf life of the product.Quality is assured at every step to produce premium quality rice.

I am thankful to Mr. Kaukab Alam Siddiqui, the Q.A Manager at Matco Rice Processing and his team for making the exposure trip a great learning experience for us. 

Rahber Moments

Hello team foodie,

Today's post is not about food safety or nutrition but healthy minds and happy society. I am sharing with you my experience of being a Rahber (mentor) of seven school girls. I have just completed Rahber cycle 14. It is the most inspiring, exciting and joyous experience of my life. Rahber progamme by The Citizens Foundation-TCF is life transforming not only for students but mentors as well. I joined this programme to pay back to the society but instead mentees helped me develop grateful attitude. In just seven saturdays, I have met two real life heros, many friends, re-lived my childhood, learned the recipe of life and loads more. 

Because pictures say more than words, I am sharing glimpse of my Rahber journey with mentees, co-mentors and coordinators.

Exposure trip at IBA

Recipe of life

Discussing the importance of balance in life with the help of birynai ingredients.

What else you can expect from a food technologist! :)

Pledge activity

Hands made gifts by my mentees

If you want to mentor young children in need of some guidance, register for Rahbar sessions today.

Cheers!






Photo credits: Mind Vision Artwork & NK Photography

Halal Challenges in a Muslim Society

Muslims living in Non-Muslim regions have more understanding of Halal than Muslims in Islamic countries. In Muslim society people expect everything is Halal in their markets. People need to understand the concept of Halal is not limited to blood, pork and animal slaughtering methods. Now, the food preference trends have been changed. Read-to-eat, partially cooked and caned products are replacing fresh commodities. These products contain different additives like colour, flavor, gelling agents etc. In international market these ingredients are available from both Halal and Non-Halal (Haram) sources. We have food items in our local markets from all parts of the globe. These products may contain Non-Halal ingredients. 

In 2009, a book called Pig 05049 was published by Christien Meindertsma that proved pieces of one pig ended up in 185 separate products from toothpaste, Chewing gum to dough improver and desserts. The pig is considered Haram, or not to be consumed by Muslims. Apart from this, many additives are derived from insects and animal hides. Gelatin is the most common example of suspected additives. If it is derived from Halal animal which is slaughtered ritually then it is acceptable. 

This situation is alarming for Muslim consumers especially in Islamic states. They must adapt smart shopping, research and traceability skills. Every individual must read food labels before putting food items in the grocery cart. If Halal logo is present at the package then the product is safe for consumption. When the logo is absent one should read the ingredient list. But, absences of prohibited ingredients in the ingredients list do not assure Halal status of food. There might be traces of prohibited ingredients. Consumers should ask the product manufactures and suppliers to assure the Halal status of food.

Always remember, "We are what we eat".