Who are we

“Orizarstvo” LLC Company, located in Cheshinovo, Kochani – Republic of Macedonia, was established in 2004 and has its own equipment for rice processing with the capacity of 2.5 tons per hour, ransom center of paddy, as well as its own rice packaging plant.

Fun Facts about Rice

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. A diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1).White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight owing to absorbed cooking water.
Brown rice is whole grain rice, with the outer hull removed; white rice is the same grain after further milling and polishing to remove the bran layer and germ. Brown rice has a mild, nutty flavor, and is chewier and more nutritious than white rice. Red rice and black rice, also eaten unmilled, are essentially the same varieties with a differently-pigmented outer layer. Any type of rice, unpolished, may be eaten as brown rice. Brown rice is in many ways superior nutritionally to white rice, but there have been concerns over excessive arsenic levels, though the amount of arsenic in rice varies with the rice plants’ exposure to arsenic, with more danger from farmers’ use of inorganic arsenic as a pesticide rather than from naturally occurring arsenic.In particular a thiamine-deficient diet including polished rather than brown rice can cause the deficiency disease beriberi; this can be prevented, and treated, by eating unpolished rice instead.
Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has the higher nutritional value of rices eaten with the germ intact.
Puffed rice is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. It is widely used in countries like India.
Flour is a powder made by grinding uncooked cereal grains or other seeds or roots (like cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Flour is a powder made by grinding uncooked cereal grains or other seeds or roots (like cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter “white” unbleached or bleached flours (that have been treated with flour bleaching agent(s) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s).
Fodder, a type of animal feed, is any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, goats, sheep, horses, chickens and pigs. “Fodder” refers particularly to food given to the animals (including plants cut and carried to them), rather than that which they forage for themselves (seeforage). It includes hay, straw, silage, compressed and pelleted feeds, oils and mixed rations, and sprouted grains and legumes. Most animal feed is from plants, but some manufacturers add ingredients to processed feeds that are of animal origin. The worldwide animal feed industry produced 873 million tons of feed (compound feed equivalent) in 201. fast approaching 1 billion tonnes according to the International Feed Industry Federation. with an annual growth rate of about 2%. The use of agricultural land to grow feed rather than human food can be controversial; some types of feed, such as corn (maize), can also serve as human food; those that cannot, such as grassland grass, may be grown on land that can be used for crops consumed by humans. Some agricultural byproducts fed to animals may be considered unsavory by human consumers.

Process

1

Harvesting

Rice fields from Kochani Valley.

2

Peeling

rice grains with large production capacity.

3

Sorting

the rice grains with a color sorter and producing best quality grain without extras.

4

Finalizing

stage in production- Finest white rice.

5

Packing

the product according to the client’s requirements.

Have questions? Feel free to call us!
+389 33 355-020

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