Husking

The selected Basmati paddy is then allowed to slowly reduce its moisture by natural-sun-drying-method, to achieve optimum moisture content for husking. Paddy is spread over large fields during the day and left for drying in the sun. This gradual drying helps to avoid thermal cracks in the rice grains, which would result in broken grains at later stages. Paddy is then brought in to SIRT's sheller where Brown Rice is produced after cleaning, de-husking and grading. In Brown rice, only the outer husk is removed, leaving the germ and bran layer, and retaining most of the nutritional value. Bran is rich in minerals and vitamins. This minimal processing therefore, produces rice that is healthier to eat. For SIRT, the key is to ensure that Basmati retains all that nature has given it. The brown rice after grading is transported to SIRT's warehouses in Islamabad.