THAI HA Public Company Limited.

Three factors define the quality of rice products:

1.The choice of rice variety

2. A thorough acceptance check at factory entrance

3. A production process assuring quality from start to end

100% Acceptance Check (every delivered sack): Quality Checking

1.Chemical Check

- Alkaline level

- Amylose content

- Moisture Value

2. Sensory Check

- Coagulation

- Size of rice grains

- Softness and stickiness

3. Physical Check

4. Length and percentage of broken rice

Packaging and Storage:

-	Sacks
-	Boxes

Delivery:

-	Domestic
-	International

Production Steps assuring quality of the end product:

1. Drying and preservation

2. Transport of raw rice on conveyor belt

3. Store raw rice in silo

4. Rice runs through magnet No.1 to remove metal that could damage machinery or contaminate rice

5. Weighing in load cell

6. Cleaning

- De-stoner (utilizing a combination of specific gravity and forced air to extract

- Rice runs through magnet No.2 to remove metal that can damage machinery or contaminate rice

- Rice polishing process > bran

- Rotary sifter: Separates rice grains by width utilizing square sieves > grist

- Rotary sifter: Separates rice grains by width utilizing circle sieves > broken grains

7. Transport of rice on conveyer to rice color sorter

8. Rice runs through magnet No.3 to remove metal substances that can damage machinery or contaminate rice

9. Sort out rice to Color Master

10. Weighing out going Load Cell and quality check

11. Tank prepare to store WIP

12. Rice runs through magnet No.4 to remove metal that can damage machinery or contaminate rice

13. Filling station

14. Sealing of rice sacks / boxes