Parboiled Paddy Rice from China
Parboiled paddy rice undergoes partial boiling in the husk before drying, but remains classified under tariff item 1006.10.00 as rice in the husk (paddy or rough) if the husk is intact. This process gelatinizes the starch for better milling yield and nutrient retention. The grains are still present and unworked beyond the parboiling, which does not exclude it from this heading.
Duty Rate — China → Canada
0%
Import Tips
• Ensure the husk remains intact after parboiling, as removing it would change classification
• Provide evidence of the parboiling process to CBSA for accurate assessment
• Verify that the rice is not otherwise worked, per chapter note 1(B)