Rice bran oil

Rice plant & rice grain

Rice germ oil (rice oil) is obtained from the rice bran, which is rich in fat, protein and vitamins, which is obtained by peeling the rice grain of the rice plant.

Rice belongs to the sweet grass family and can be traced back over 7,000 years. A rice plant reaches a height between 50 and 160 cm and forms up to 30 stalks. Each stalk carries an overhanging rice panicle on which up to 100 inflorescences with up to 300 flowers are attached. The fruit, i.e. the rice grain, matures from the latter after about 5 weeks. Like all grains, rice grain also consists of a seedling, endosperm and the silver membrane, which consists of an aleurone layer, seed coat and the pericarp.

To make the rice last longer, it is peeled, and the grains are ground and polished. The resulting by-product is the rice bran. The majority of the vitamins and nutrients hidden in the brown husk of natural rice are still contained in the bran and are largely transferred to the oil. The only important thing is that the rice bran obtained is processed into oil as quickly as possible without it spoiling in the tropical climate.

The rice plant (Oryza Savita) grows in all areas; from flooded and swampy areas to normal soil with other crops. The optimal climate is a hot subtropical temperature with high humidity.