The journey
Scroll to follow a single grain of rice from an outgrower’s field through our mill in Trans Amadi to the shelf of a Port Harcourt shop. The map moves with you.
Stage 1 · Field
Our paddy is grown by outgrower farmers in Ebonyi, Cross River and around Ahoada in Rivers State. We supply certified seed and fertiliser on credit at the start of each season, and agree a minimum price before they plant.
Stage 2 · Harvest
Rice is cut when most grains have turned gold, at around 20 to 22 percent moisture. Our field officers visit each farm the week before to set the date, and threshing happens on clean tarpaulins, never on the road, so no stones get in.
Stage 3 · Drying
Paddy is dried on raised mats at collection centres, or in our solar dryer in the rainy season, until it reaches 14 percent moisture. Then it is weighed, graded and paid for within 48 hours, by transfer straight to the farmer’s account.
Stage 4 · Parboiling
At the mill, paddy is soaked in warm water for six hours, then steamed. Parboiling sets the starch inside the grain, so it comes out of the pot whole and separate, and keeps more of the goodness from the husk.
Stage 5 · Milling
After a second drying, rubber roll huskers take off the husk and whiteners gently polish the grain. The husk is not wasted: it fuels the boiler that makes our steam, and the rest is pressed into briquettes.
Stage 6 · Sorting
Grains pass three destoners and an optical colour sorter that blows out dark, chalky or broken grains in a fraction of a second. Our lab checks a sample from every hour of production before it can be bagged.
Stage 7 · Bagging
Rice is weighed into 5, 10, 25 and 50 kilogram woven bags, stitched and printed with a batch code and the milling date. Every batch code can be traced back to the collection centre it came from.
Stage 8 · Delivery
Our trucks leave Trans Amadi every morning for markets across Port Harcourt, then on to Aba, Owerri, Yenagoa, Uyo and Calabar. Distributors can track their truck by WhatsApp from the gate to the warehouse.
How long it takes
| Stage | Where | Time |
|---|---|---|
| Growing | Outgrower farms | About 120 days |
| Harvest and drying | Farm and collection centre | 5 to 10 days |
| Transport to the mill | Our trucks | 1 to 2 days |
| Parboiling and milling | Trans Amadi | 2 days |
| Sorting, lab and bagging | Trans Amadi | Same day |
| Delivery | Markets and shops | Next morning |
Nothing wasted
A tonne of paddy gives us about 650 kilograms of rice. The rest does not go to waste.
Whole and broken rice for your pot.
Husk that fuels our boiler and becomes briquettes.
Bran for poultry and fish feed.
Water and dust, with soak water recycled.
Questions
No. Parboiling drives nutrients from the husk into the grain before milling, so parboiled rice keeps more of them than plain white rice.
No. Whiteness comes from gentle mechanical polishing. Nothing is added.
Yes. We host school and customer visits on Wednesdays. Book through the contact page.
The first three letters are the collection centre, then the milling date. Our sales desk can tell you more about any code.
Trans Amadi, Port Harcourt
Buy a 5 kilogram bag in any of our partner shops, or price a bulk order for your business.