Collecting - harvesting and threshing
In autumn rice matures, the paddy is emptied from water and the soil begins to dry: harvesting can begin. The percentage of moisture located in the grain, determined with special instrumentation, will indicate the precise moment of the maturation of rice in which the collection can begin. The humidity should be between 18% and 30% and we are at about 155 days after sowing.
Harvesting is done with the combine, machinery that performs two operations: the harvest, the real collection, and threshing, that is the separation of the grain from the ear. The rice is cut at the base and enters into the machine where some mechanical beaters separate the grain from the plant. The straw is left on the ground to fertilize it, while the grains are loaded in trailers towed by tractors and are brought to the farm for the later stages of processing.
When the rice, still called "paddy", comes out from the combine is not yet ready to be processed, because it has a moisture content too high, we are around 18-25%, and so it must be dried. First you need to separate the grains from all the waste thanks to the passage in a blower that removes flakes and dust from the beans that will be processed. Then it is put in the dryer, a burner that does pass the hot air through the rice, that will lower the humidity to 13% allowing the conservation. Finally, an aspirator will remove the moisture evaporated from the grains due to the heat. Our burner is fed with gas, and not oil; an environmental and quality choice . Gas in fact does not leave residue or smell of burning oil and therefore cannot in any way affect the taste of the rice. Once dried, the rice is stored in silos.