RICE PRODUCTIONHarvesting and processing rice

This short course was developed in response to a Training NeedsAnalysis that was conducted by the Department of CommunityDevelopment and Skills Training Resource Unit to Provinces in theHighlands, New Guinea Islands and Momase regions. Rice hasbecome a staple food for Papua New Guineans; however, most ofthe rice consumed is imported overseas and costs the countrymillions of kina annually. PNG has the potential to grow our ownrice given, the abundance of land and favourable climaticconditions. This course outlines the basic steps in rice production.There are six modules in this course.

p o box 1097, waiganinational capital districtpapua new guinea.

tel: (675) 323 2633fax: (675) 323 0944

RATIONALE

The development of this short course was sponsored by the ADB-PNGEMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP)and produced by curriculum officers at the SKILLS TRAININGRESOURCES UNIT (STRU)

NOT FOR SALE

AF001vi

OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSEFor

Papua New Guinea Non-Formal Sector

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harvesting and processing rice

Table of contents

Page noCONTENTS

Module Cover 1

Competency profile 3

Curriculum guide 4

Appendix 1 5

Appendix 2 5

Appendix 3 5

Appendix 4 6

Appendix 5 6

Appendix 6 6

Appendix 7 7

Instructional notes 7

Module 6:Harvesting andprocessing rice

Module 5:Field management of rice

Module 4:Field planting

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Program: AGRICULTURE AND FISHERIES

Course: RICE PRODUCTION

Module Code: AF001iv

Module title: Harvesting and processing rice

Module 3:Raising seedlings(wet bed)

Module 1:Preparing land

Module 2:Soaking and Incubatingseeds

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A1. Select siteA2. Prepareland forpaddy rice

A3. Prepare landfor upland rice

Competency Profile: Harvesting and processing rice

TaskDuties

A. Preparingland

B1. Soak riceseeds

B. Soaking andIncubatingseeds

B2. Incubatesoakedseeds

C4. Prepareseedlings fortransplanting

C1. Prepareseed bed

C3. Care forseed bed

C. Raisingseedlings(wet bed)

C2- Sow seeds

D1. Identifyplant spacingfor rice

D3. Direct plantrice

D. Field planting D2. Transplantingrice

E1. Identifyand controlweeds

E3. Identify andcontrol diseases

E. Fieldmanagementof rice

E2. Identifyand controlinsect pest

F4. Clean andwinnow rice

F1. Harvestrice

F3. Dry riceF-Harvestingand processingrice

F2. Thresh rice

F5. Store rice F6. Mill rice

Program: AGRICULTURECourse: RICE FARMINGModule code: AF001viModules: Harvesting and processing riceDuration: 4 hours

Content: F1: Harvest rice• Identify maturity of rice• Methods of harvesting rice

F2: Thresh rice• Thresh rice using a whacking frame

F3: Dry rice

• Importance of drying rice

F4: Clean and winnow rice• Manual cleaning of rice using the wind

F5: Store rice• Features of proper storage facilities

F6: Mill rice• Mortar and pestle• Milling machine

Pre-requisite: There are no pre-requisites to this module.

Method: This module should be delivered using the followingMethodologies:• Lecture• Demonstration• Practical activity• Discussion

Instructor: The ideal instructor to deliver this courseshould have a Certificate in Tropical Agriculture or equivalent orMust have gone through Training MethodologiesOr must be an experienced rice farmer

Assessment method: The participant will be assessed using the following assessmentapproaches:• Written/Oral tests• Demonstration of practical tasks through activities• Direct Observation

Assessment condition: All materials and equipments will be provided.Assessment will be conducted in farm environment

REFERENCES: 1) Rice Production (Skills Development series)International Rice Research Institute, PhilippinesWebsite: http://www.irri

2) OISCA Training Centre – Training NotesRabaul, East New Britain ProvincePh: 983 9290

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CURRICULUM GUIDE

APPENDIX 1: Training and Assessment guide

Learning outcomes1.1 Identify the signs of maturity in rice1.2 Harvest rice

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Identify and explain the signs and maturity of

rice.• Explain and demonstrate the two methods of

harvesting rice and state the advantages anddisadvantages of each.

Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) sicklesiii) mature rice field

Assessment criteria:1.1.1 Signs of maturity in rice are identified

correctly1.1.2 Rice is harvested using the methods

specified in the instructional notes of thismodule.

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical demonstration

APPENDIX 2: Training and Assessment guide

Learning outcomes2.1 Thresh rice using the whacking frame

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the purpose of threshing rice• Identify and demonstrate the steps in

threshing rice using a whacking frame.

Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) a whacking frameiii) harvested rice

Assessment criteria:2.1.1 Rice is threshed using the whacking frame

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Demonstration of practical tasks

APPENDIX 3: Training and Assessment guide

Learning outcomes3.1 Dry rice to the required moisture content

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the reasons for drying rice• Explain the required moisture content of

properly dried rice• Explain and demonstrate the ways for testing

dryness of rice

Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) Matured rice seedsiii) Materials for drying

Assessment criteria:3.1.1 The reasons for drying rice is explained

correctly3.1.2 Rice is dried to the required moisture

content of 14 %.

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical tasks

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Task F1: Harvest riceSuggested minimum instructional time: 40 minutes

Task F2: Thresh riceSuggested minimum instructional time: 40 minutes

Task F3: Dry riceSuggested minimum instructional time: 40 minutes

APPENDIX 4: Training and Assessment guide

Learning outcomes4.1 Explain and demonstrate a simple way for

cleaning rice

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the reasons for cleaning rice• Explain and demonstrate the cleaning of rice

using wind energy

Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) dried riceiii) canvas

Assessment criteria:4.1.1 Dried rice is cleaned using wind energy as

specified in the instructional notes of thismodule

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical demonstration

APPENDIX 5: Training and Assessment guide

Learning outcomes5.1 Identify proper storage of rice

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the importance of proper storage of

rice• Explain the features of a good storage facility

for storing rice• Explain how rice should be stored in a storage

facility.

Assessment condition: Trainee must be givenaccess to:i) information and handouts

Assessment criteria:5.1.1 Features of proper rice storage facility are

identified.

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions

APPENDIX 6: Training and Assessment guide

Learning outcomes6.1 Identify methods for milling rice

Teaching strategy:Learning activities for the trainee must includethe instructor to:• Identify the different methods of milling• State the advantages and disadvantages of

each method• Explain and demonstrate the milling of rice

using each method.

Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) mortar and pestleiii) rice milling machineiv) dried rice

Assessment criteria:6.1.1 Different methods of milling rice are

identified correctly6.1.2 Milling of rice using each of the methods is

demonstrated correctly.

Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical activities

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Task F4: Clean rice (winnowing)Suggested minimum instructional time: 40 minutes

Task F5: Store riceSuggested minimum instructional time: 40 minutes

Task F5: Mill riceSuggested minimum instructional time: 40 minutes

Appendix 7: INSTRUCTIONAL NOTES: Harvestingand processing rice

Introduction:The final step in producing rice is harvesting,threshing, drying, storage, winnowing andmilling. Often farmers assume that the major partof work lies in growing the crop. This is amistaken assumption.The fact is that a large percentage of crops can belost through improper harvesting, threshing,drying, storage and milling.This module describes the traditional or simplemethods of harvesting, storing and processingrice.The final stage of rice production goes throughthe following steps• Harvesting• Threshing• Drying• Winnowing• Storage• And milling

1.0 Harvesting rice

Signs of maturity in rice:The signs that determine when rice is ready to beharvested;• The colour of the grain should be yellow when

ripe• The grains are hard and clear when the husk is

removed• When 85-90 % of the panicles are ripe

Note: the colour of the leaves and stems shouldnot be used as an indicator of the ripeness of thegrains, since many varieties tend to have somegreen stem and leaves even when the grains arefully ripen.Methods of harvesting rice:There are two methods of harvesting rice;• Panicle harvesting• Sickle or knife harvesting

Panicle harvestingTool used: a small straight knifeSteps:1. Lift only the panicle and cut them with a small

straight knife just below the lower mostspikelets.

2. The panicle is retained and added to a bundleuntil it is big enough to be tied up with awisp of straw and let it on the side of thefield.

Advantages of panicle harvesting• The straw remains behind in the field• It is easier to thresh the rice• Easy to transport

Disadvantages of panicle harvesting• It is time consuming• Due to continuous handling, the seeds may fall

off onto the ground

Sickle or knife harvestingTool used: a sickle of knifeSteps:1. Grasp a whole hill of plants

• Hold at a bout 20 cm from ground level• Hold them so that your thumb is facing

towards you

2. Cut the plants and put a handful of plants oncanvas or spread rice straw.• With the sickle on your right hand, cut the

hill in one stroke.• Place the sharp edge of the blade on the

stems from the point where your hand isholding the plants to avoid cutting your lefthand.

• After you have finished cutting one rowmove to the next row.

3. Heap the harvested stem and if the rice is notto be threshed immediately, the harvestedstem will be bundled and stacked.

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• Cover the stack to protect it from the rain.

2.0 Threshing the harvested riceThreshing is the removal of grains from thepanicles.This may be done using many different ways.Method 1: Threshing using a whacking frame.Steps:1. Pile the bundles

• Place on a dry level ground• Arrange stalks – panicles on one side and

the base on the other.2. Lay a mat or canvas on the ground

• The canvas should be large enough toavoid spillage.

3. Set the whacking frame.• Set the frame in the middle of the mat or

canvas• Provide space for movement and handling

of the cut stalk

4. Take a bundle• Hold the stalks near the base for easy

handling• Size of the bundle should be sufficient for

the person to hold

5. Whack the bundle on the frame.• Hold the bundle firmly and in a swaying

motion beat it hard against the frame.• Shake the bundle after whacking to ensure

that the separated grains fall on the canvas.• Threshing is completed when all the grains

are separated from the panicle.• Throw the empty straw on one side

3.0 Drying the riceBefore storage and milling, rice must be driedthoroughly.Reasons for drying:

• To harden the grains so they do not crackwhen milling

• To avoid spoilage during storageSteps1. Lay a canvas on an open space directly under

the sun.• Anchor the edges of the canvas with heavy

objects (stones) to protect the canvas frombeing blown by the wind.

2. Spread the threshed rice on the canvas lightly.

3. Constantly turn the grains for even and slowdrying to prevent cracking.

4. Two (2) or three (3) days of uninterruptedsunshine is sufficient to reduce the requiredmoisture level of 14 %.

5. Testing for dryness.• The simplest way to test for dryness of the

grain is by breaking with your teeth.• Rice which is fully dried will be hard and

snap when broken

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Harvested rice placed on canvas

Threshed rice placed on canvas

4.0 Winnowing (Cleaning the dried rice)Winnowing is the separation of the dried ricegrains from rubbish, empty husk or brokenpanicles before it goes through milling.In small scale rice farming an appropriate methodof cleaning rice is by using wind energy.Steps:1. Spread a canvas on an open area with good

wind contact.2. Put your rice bags in the centre of the canvas.3. Scoop a heap of grain using a bowl or with

both hands and tip or drop the grains to thecanvas.

4. The good grain will fall back onto the canvaswhile the rubbish will be blown away by thewind.

5. StorageThe key to effective grain storage lies in theconstruction of proper storage facilities. A goodstorage facility should be:

• Walled• Well ventilated• Well lit• Dry• Clean• Cool• Rat proof.

After proper drying, threshed rice should bepacked in bags and stored on wooden pallets inthe storage facility. The bags should be stackedso as to allow good air movement to preventspoilage.Do not allow the bags to come in direct contactwith the floor or walls. If there are rats, set up rattraps or use a cat.

5.0 Milling riceMilling can be done using traditional methodslike mortar and pestle;

or using milling machines.The stages in milling using a simple millingmachine includesa) Pre-cleaning – this is where rubbish and

stones are removed.b) Hulling – This is where the husk is removedc) Separation – This is where dust, broken grains,

husk and rubbish is removed from the brownor peeled rice.

d) Whitening /Policing – Removing the bran layerfrom the brown rice to make it white.

Three factors that cause losses in milling in ricea) Broken grains – this occurs due to improper

harvesting and drying.b) Rice damaged by insects, birds and rats in the

field or during storage which leaves the paddywith empty husk.

c) Improper milling due to improper adjustments,maintenance and handling of the millingmachine

Preventing losses in millinga) The rice must be dried properly to prevent

crackingb) Prevent rats, insect and bird damage in the

field and during storagec) Operate the milling machine properly.

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harvesting and processing rice

Mortal and Pestle

Rice milling machine

p o box 1097, waiganinational capital districtpapua new guinea.

tel: (675) 323 2633fax: (675) 323 0944

The development of this short course wassponsored by the ADB-PNGEMPLOYMENT SKILLS DEVELOPMENTPROJECT (EOSDP) and produced bycurriculum officers at the SKILLSTRAINING RESOURCES UNIT (STRU)