Rice & Wheat Testing
Grain quality, milling, moisture, broken-grain, aflatoxin, pesticide and metal testing for rice, wheat and their flours.
Food & Agricultural Testing
About Rice & Wheat Testing
Rice and wheat trade on milling quality and increasingly on residue safety for export. CVR Labs evaluates raw and parboiled rice, basmati, wheat grain, atta, maida, suji and fortified rice kernels (FRK) for grain dimensions, broken percentage, moisture, milling degree and amylose — the parameters that decide basmati premiums and atta quality — alongside aflatoxin, pesticide and heavy-metal screens.
For exporters we test against importing-country residue limits and, for basmati, run the authenticity and length/elongation work that buyers specify. Fortified rice and FRK are checked for the iron, folic acid and vitamin B12 add-on levels mandated under the government fortification programme, so PDS and export consignments alike carry compliant, accredited data.
Most Requested
Signature tests under Rice & Wheat Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
Grain length & L/B ratioBroken & damaged grainMoisture & milling degreeAmylose / cooked elongationAflatoxinsPesticide residuesIron, folic acid, vitamin B12 (fortified)
Test Coverage
What we analyse under Rice & Wheat Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Basmati premiums depend on grain metrics
Average grain length, length-to-breadth ratio and cooked elongation justify the price gap between basmati and ordinary rice — measured objectively, not by eye.
Export means residue scrutiny
EU and Gulf buyers reject rice and wheat on pesticide and aflatoxin exceedances; we test to the importing-country limit before you ship.
Fortification must be verified
FRK and fortified atta must actually deliver the declared iron, folic acid and B12 — accredited assay confirms the add-on meets programme specification.
Grain quality & milling
Length & breadthElongation ratio after cookingBroken fragmentsDamaged and discoloured kernelsChalky kernelsPaddy grains1000 kernel/grain mass
Nutritional, proximate & vitamins
CarbohydrateCrude fibreDietary fibreEnergyProteinFolic acid (Vitamin B9)Cyanocobalamin (Vitamin B12)Biotin (Vitamin B7)
Fatty acids, additives & colours
Saturated Fatty AcidsMUFAPUFATrans Fatty AcidsSulphurdioxideTest for added colouring matterBenzoic acid
Microbiology
Bacillus cereusClostridium perfringensColiformsE.coliEnterobacteriaceaeListeria monocytogenesSalmonella spp.Yeast and Moulds
NABL Scope of Accreditation
Rice & Wheat Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Bacillus cereus | IS 5887 (Part 6)ISO 7932 |
| Clostridium perfringens | IS 5887 (Part 4) |
| Coliforms | IS 5401 (Part 1)ISO 4832IS 5401 (Part 2) |
| E.coli | IS 5887 (Part 1)CVR/MB/SOP/17APHA 24th Edition 9221 F |
| Enterobacteriaceae | ISO 21528-2ISO 21528-1CVR/MB/SOP/17 |
| Listeria monocytogenes | IS 14988 (Part 1)ISO 11290-1CVR/MB/SOP/17 |
| Salmonella spp. | IS 5887 (Part 3/Sec 1)ISO 6579-1 |
| Shigella spp. | IS 5887 (Part 7) |
| Staphylococcus aureus | IS 5887 (Part 2)IS 5887 (Part 8/Sec 1)ISO 6888-1 |
| Total Plate Count | IS 5402 (Part 1)ISO 4833-1IS 1622 |
| Vibrio cholerae | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Vibrio parahaemolyticus | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Yeast and Moulds | IS 5403 |
| Carbohydrate | CVR/FD/SOP/001 |
| Crude fibre | IS 10226 (part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.018:2023IS 10226 (Part 1) |
| Dietary fibre | AOAC 22nd edition 985.29 |
| Energy | CVR/FD/SOP/001 |
| Hydrocyanic acid | AOAC 22nd edition 915.03 |
| Nitrogen content | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Rodent hair and excreta | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.004:2023 |
| Sugar | AOAC 22nd edition 939.03FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6 |
| Sulphurdioxide | AOAC 22nd edition 990.28 |
| Test for added colouring matter | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Test for rancidity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.043:2021 |
| Total fat | IS 6287IS 1163IS 12711 |
| Granularity / particle size | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.019:2023 |
| Alcoholic acidity as H2SO4 (with 90% alcohol) | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.015:2023FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.027:2023IS 4706 P-2 |
| Acid insoluble ash in dil HCl | IS 13846FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 5.3FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.012:2023 |
| Total ash | IS 13846IS 6287IS 4684 |
| Urease index / urease activity | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.041:2023 |
| Total protein | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Starch content | IS 4706 (Part 2) |
| Breadth | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.058:2023 |
| Broken fragments | IS 4333 (Part 1) |
| Damaged and discoloured kernels | IS 4333 (Part 1) |
| Elongation ratio after cooking | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.059:2023 |
| Green grains | IS 4333 (Part 1) |
| Length | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.058:2023 |
| Length of cooked rice | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.058:2023 |
| Other varieties of non- basmati rice | IS 4333 (Part 1) |
| Paddy grains | IS 4333 (Part 1) |
| Under-milled, red strip or red grains | IS 4333 (Part 1) |
| Volume expansion ratio | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.059:2023 |
| 1000 kernel/grain mass | IS 4333 Part 4 |
| Acidity of extracted fat | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.016:2023 |
| Shrunken and broken kernels | CVR/FD/SOP/002 |
| Acid value of extracted fat | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.038:2023IS 4684 |
| Crude protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Density at 20°C | IS 2404 |
| Reducing sugar as anhydrous maltose | IS 2404 |
| Refractive index at 20°C | IS 2404 |
| Total solids | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.046:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.1 |
| Cocoa powder | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.031:2023 |
| Solubility | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.030:2023 |
| Test for starch | FSSAI manual of methods of analysis of foods (Dairy and dairy products) FSSAI 01.003:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.074:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.003:2022 |
| Hull-less and broken kernels | CVR/FD/SOP/002 |
| Minimum test weight | IS 4333 (P-3) |
| Fermented, musty or other objectionable odour / taste, adulterants, insects, fungi, rodent contamination | CVR/FD/SOP/002 |
| Other edible grains/seeds/ pulses | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Damaged kernels including heat damaged and pin-point damaged | IS 4333 (Part 1) |
| Immature kernels | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Weevilled kernels | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Chalky kernels | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Inorganic or mineral matter | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.002:2023 |
| Organic extraneous matter | IS 4333 (Part 1)CVR/FD/SOP/002 |
| Damaged / split / cracked seed | CVR/FD/SOP/002 |
| Weevilled seeds by count | CVR/FD/SOP/002 |
| Damaged grains/seeds/ pulses | IS 4333 (Part 1) |
| Discoloured seeds | IS 4333 (Part 1) |
| Foreign or extraneous matter | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.001:2023 |
| Immature and shrivelled grains/ pulses | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Seeds/ grains with serious defects. (Seeds/grains in which the cotyledons have been affected or attacked by pests; seeds/grains with very slight traces of mould or decay; or slight cotyledon staining) | CVR/FD/SOP/002 |
| Seeds/ grains with slight defects.(Seeds/grains which have not reached normal development; seeds/grains with extensive seedcoat staining, without the cotyledon being affected; seeds/grains in which the seedcoat is wrinkled, with pronounced folding or broken) | CVR/FD/SOP/002 |
| Toxic and inedible seeds (Argemone mexicana, kesari dhal, akra, dhatura, castor, corn cockle) | CVR/FD/SOP/002 |
| Added colouring matter (natural/ synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Impurities of animal origin | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.004:2023 |
| Weevilled grains/seeds/ pulses | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:2023 |
| Gluten | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.013:2023 |
| Acesulfame K | CVR/INS/SOP/LCMS-MS/007 |
| Agaric Acid | CVR/INS/SOP/HPLC/006 |
| Alitame | CVR/INS/SOP/LCMS-MS/007 |
| Allura red | CVR/INS/SOP/HPLC/13 |
| Aspartame | CVR/INS/SOP/LCMS-MS/007 |
| Azoubin | CVR/INS/SOP/HPLC/13 |
| Benzoic acid | CVR/INS/SOP/HPLC/007 |
| BHA | CVR/INS/SOP/HPLC/05 |
| BHT | CVR/INS/SOP/HPLC/05 |
| Biotin(Vitamin B7) | CVR/INS/SOP/LCMS-MS/010 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Cholesterol | AOAC 22nd Edition 994.10 |
| Cyanocobalamin(Vitamin B12) | CVR/INS/SOP/LCMS-MS/010 |
| Fast green | CVR/INS/SOP/HPLC/13 |
| Folic acid(Vitamin B9) | CVR/INS/SOP/LCMS-MS/010 |
| Hypericine | CVR/INS/SOP/HPLC/006 |
| Melamine | CVR/INS/SOP/LCMS-MS/008 |
| Monounsaturated Fatty Acids (MUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Neotame | CVR/INS/SOP/LCMS-MS/007 |
| Niacin(Vitamin B3) | CVR/INS/SOP/LCMS-MS/010 |
| Pantothenic acid(Vitamin B5) | CVR/INS/SOP/LCMS-MS/010 |
| Polyunsaturated Fatty Acids (PUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Ponceau 4R | CVR/INS/SOP/HPLC/13 |
| Pyridoxine(Vitamin B6) | CVR/INS/SOP/LCMS-MS/010 |
| Riboflavin(Vitamin B2) | CVR/INS/SOP/LCMS-MS/010 |
| Saccharin | CVR/INS/SOP/LCMS-MS/007 |
| Saturated Fatty Acids | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Sorbic acid | CVR/INS/SOP/HPLC/007 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| TBHQ | CVR/INS/SOP/HPLC/05 |
| Thiamin(Vitamiin B1) | CVR/INS/SOP/LCMS-MS/010 |
| Trans Fatty Acids | AOAC 22nd Edition 996.06 |
| Acid value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Added colouring matter (oil soluble) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.046:2021 |
| Allylisothiocyanate | IS 548 P-1FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.016:2021 |
| Baudouin test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.013:2021FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.091:2022 |
| Bellier turbidity test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.012:2021 |
| Carr-Price test for vitamin A | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.040:2021 |
| Cloud point | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.015:2021 |
| Flash point (Pensky Marten closed cup) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.004:2021 |
| Free fatty acid as oleic/ palmitic/lauric/ricinoleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021 |
| Insoluble impurities | IS 548 P-1 |
| Iodine value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.010:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.095:2022 |
| Melting point | IS 1263FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.006:2021IS 12451 |
| Moisture and volatile matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.027:2021 |
| Peroxide value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021IS 12711FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.094:2022 |
| Polenske value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products), FSSAI 01.090:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
| Refractive index @ 40°C | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.003:2021 |
| Saponification value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.007:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.096:2022 |
| Specific gravity | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.002:2021 |
| Test for argemone oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.015:2021 |
| Test for castor oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.031:2021 |
| Test for hydrocyanic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.034:2021FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.035:2021 |
| Test for linseed oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.017:2021 |
| Test for mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021 |
| Unsaponfiable matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.008:2021IS 1263 |
| Starch | FSSAI Manual of Methods of Analysis of foods (Spices, herbs and condiments) FSSAI 10.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.032:2021IS 7807 |
| Crude fat | IS 12758IS 12569IS 2639 |
| Total sugar | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6IS 6287 |
Need a parameter that isn't listed? Share your product and requirement and our technical team will confirm the applicable method, standard and turnaround, and advise whether it falls within our NABL scope. Contact our technical team →
Methods & Standards
How Rice & Wheat Testing is tested
Reference methods applied
IS 4333 (Part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.003:FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:AOAC 22nd Edition 996FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.058:FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:ISO 21528IS 5887 (Part 5/Sec 1)
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditation & Recognition
Accreditations covering Rice & Wheat Testing
See the Accreditations & Scope page for full certificate details.
NABL
ISO 9001
Samples we accept
Samples we accept for Rice & Wheat Testing
Raw & parboiled ricebasmatiwheat grainattamaidasuji/ravafortified rice & FRK
How It Works
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
FAQ
Rice & Wheat Testing — frequently asked questions
Is Rice & Wheat Testing NABL-accredited at CVR Labs?
Yes. Rice & Wheat Testing is performed under CVR Labs' NABL ISO/IEC 17025:2017 accreditation (Cert. NABLT0626TN18226) at our Chennai laboratory, with traceable, audit-ready reports accepted for compliance and submission.
Can you verify basmati authenticity and grain length?
Yes. We measure average grain length, length-to-breadth ratio, cooked elongation ratio and moisture — the objective metrics used to grade and price basmati rice.
Do you test fortified rice kernels (FRK)?
Yes. FRK and fortified rice are assayed for added iron, folic acid and vitamin B12 against the fortification specification used in PDS and ICDS supply.
Is wheat tested for export residue limits?
Yes. Atta, maida and wheat grain are screened for pesticide residues and aflatoxins against the relevant importing-country and FSSAI limits.
What samples do you accept for Rice & Wheat Testing?
We routinely handle Raw & parboiled rice, basmati, wheat grain, atta, maida, suji/rava, fortified rice & FRK. Share your exact sample type and target standard and our technical team will confirm the required quantity, method and turnaround.
What parameters are included in Rice & Wheat Testing?
The Rice & Wheat Testing panel covers 139 accredited parameters such as Bacillus cereus, Clostridium perfringens, Coliforms, E.coli and Enterobacteriaceae. The full searchable list is on this page — tell us your target and we'll map the right sub-panel for your sample.
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.
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Frequently requested together
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