TS 12919

TS 12919 is a vocational standard for the occupation of expert in rough rice, defining the profession and the qualities expected from the person who performs it. Rough rice is the harvested paddy form of rice before husk removal, and expertise in this area is needed for technical assessment, classification, acceptance and suitability checks related to the product.

What the standard frames

The scope covers the definition of the profession, its classification, the minimum tools, equipment and instruments used in the job, and the measurement and evaluation of the qualifications required for rough rice expertise. In other words, it sets a professional framework for how the role is understood and assessed, rather than merely describing a routine buying or selling activity.

Technical context for rough rice expertise

In general technical terms, a rough rice expert works with quality indicators such as grain condition, moisture, cleanliness, foreign matter and the presence of broken kernels. This kind of occupational standard sits at the intersection of field practice and measurement discipline, because consistent evaluation depends on both appropriate tools and a common basis for judging product characteristics. The referenced standards listed with this document also point to the technical background used in rice and paddy classification and analysis.

• Definition and classification of the occupation
• Minimum tools, equipment and instruments
• Measurement and evaluation of required competencies
• Distinction between rough rice and milled rice quality concepts