Iranco Magazine Team
Value chain, cooking traits, QC standards, storage protocols and bulk trade strategy for native Champa in central Zagros
Market Report · Zagros Landrace Rice
Comprehensive B2B Trade Guide: Lordegan Champa Rice
Lordegan Champa rice (Oryza sativa, Champa / foothill landrace group) is grown in paddies of Chaharmahal and Bakhtiari — not in the Caspian belt. This guide integrates eleven technical and commercial pillars from Zagros soil and hydrology through ISIRI 2366, 65–68% milling yield, Iraq and Gulf channels, HS codes and importer checklists for bulk buyers.
Introduction: Zagros ecology vs the Caspian
Over 75% of Iranian rice is grown in Gilan, Mazandaran and Golestan — alluvial soils, high humidity and mild temperatures. Lordegan sits on the western flank of the Zagros at 1,500–2,000 m, with cool autumn nights and Karun/Marun river water: starch and aroma profiles differ fundamentally from northern Tarom.
B2B buyers must not confuse Lordegan Champa with generic “Khuzestan Champa” or Anbarbu labels; geographic origin, maturity window and HRR must be explicit in contracts.
To request a shipment with COA, ISIRI 2366 alignment and a kateh cooking sample, submit specs via Iranco.
1. Agriculture, soil and hydrology in Lordegan
Lordegan paddies lie mainly in the Aluni and Cholicheh plains and around Lordegan city on fluvial-loam deposits at pH 7.2–7.8 and medium CEC. Irrigation comes from Koohrang, Marun dams and foothill springs — not Gulf saline water.
- Season: transplanting Ordibehesht–Khordad; harvest Mehr–Aban with cool nights for grain filling.
- Rotation with clover and alfalfa on field margins for weed control.
- Constraint: ~2,700 ha under cultivation — limited, seasonal supply.
| Soil parameter | Lordegan range | Effect on Champa |
|---|---|---|
| Available nitrogen | 120–180 kg/ha | 5.5–6.5 t/ha paddy yield |
| Phosphorus (P₂O₅) | Medium | Even grain filling |
| River water | EC < 0.8 dS/m | Lower arsenic risk vs some southern basins |
| Elevation | 1500–2000 m | 2-AP aroma and 19–21% amylose |
2. Genetic taxonomy: early vs late Lordegan Champa
Local Champa splits into early (100–105 days, rounder grain, sharp aroma) and late (110–115 days, slightly longer grain, higher yield). Both are indica types with low–intermediate amylose and moderate LER.
| Criterion | Lordegan Champa | Khuzestan Anbarbu | B2B reading |
|---|---|---|---|
| Raw length (mm) | 5.8 – 6.4 | 5.0 – 5.5 | Champa longer; different kateh texture |
| Amylose (%) | 19 – 21 | 18.5 – 19.8 | Both soft; Champa slightly firmer when cold |
| Aroma | 2-AP + herbal base | Intense terpenoid | Iraq market: “amber” vs “mountain Champa” |
| Days to maturity | 100 – 115 | 100 – 105 | Late Lordegan = autumn supply |
| Yield (t/ha) | 5.5 – 6.5 | 3.5 – 4.0 | Lordegan Champa more productive per ha |
| Traditional cook | Kateh, low water | Southern compact kateh | QA should test destination cooking method |
3. Physicochemistry: amylose, gel temperature and nutrition
19–21% amylose gives soft, slightly sticky kateh texture; gelatinization temperature (GT) is typically 68–72 °C and gel consistency (GC) 78–86 mm — softer than high-amylose Khazar.
| Component (per 100 g raw milled) | Approx. value | Import note |
|---|---|---|
| Energy | 360 kcal | GSO/UAE labelling |
| Carbohydrate | ~79 g | Medium–high GI when cooked |
| Protein | 7.0 – 7.8 g | Gluten-free |
| Resistant starch (RS) | 1.2 – 2.0 g | Rises when rice is cooled after cooking |
| Fibre | 0.6 – 1.0 g | Low bran in standard milling |
4. ISIRI 2366, ISIRI 12968, microbes and mycotoxins
ISIRI 2366 (graded white rice) is the physical basis for bulk contracts; ISIRI 12968 and ISIRI 5925 cover metals and aflatoxin.
| ISIRI 2366 index | Grade-one limit | Commercial risk |
|---|---|---|
| Moisture | ≤ 14.0% | Above 14% — mould in warm stores |
| Broken | ≤ 5% | Transport attrition |
| Damaged / chalky | ≤ 2% | Optical sort mandatory |
| Brokens (half-grain) | ≤ 3% | Affects effective HRR |
| Foreign matter | ≤ 0.1% | Customs rejection |
| Contaminant / microbe | Limit | Standard |
|---|---|---|
| Lead (Pb) | 0.15 mg/kg | ISIRI 12968 |
| Cadmium (Cd) | 0.06 mg/kg | ISIRI 12968 |
| Arsenic (As) | 0.15 – 0.20 mg/kg | ISIRI 12968 |
| Aflatoxin B₁ | ≤ 5 ppb | ISIRI 5925 |
| Total aerobic count | ≤ 104 CFU/g | Export COA |
| Coliforms | ≤ 103 CFU/g | Packaging HACCP |
| Bacillus cereus | < 103 CFU/g | Store < 18 °C, humidity control |
5. Milling: drying, husking, sorting and 65–68% yield
Paddy at 22–24% moisture is dried with 35–38 °C air to 12–13%. Standard line: pre-steaming, husker, bran separation, whitening, polisher and RGB sorting.
- HRR / white yield: 65–68% of paddy weight — often higher than brittle northern landraces due to rounder grain.
- Fissuring control: 12–24 h moisture tempering before whitening.
- Brokens: sold separately or as grade two — state in B2B contracts.
6. Market channels: Iraq, Kurdistan and the Gulf
Lordegan Champa is a local premium in Chaharmahal and Isfahan; exports (formal and informal) move mainly west to Iraq (Basra, Najaf, Erbil) and via Dubai and Kuwait re-export.
| Destination | Channel | Product position |
|---|---|---|
| Iraq | Mehran / Shalamcheh land | Mountain aromatic rice, kateh |
| UAE | Bandar Abbas → Jebel Ali | 5–10 kg packs, GSO |
| Kuwait / Qatar | Shipping + Dubai hub | Competes with Indian basmati |
| Oman | Sohar / Salalah | Iranian diaspora restaurants |
7. Pricing factors
| Factor | FOB/CIF effect | Contract metric |
|---|---|---|
| Fresh crop vs carry-over | ± 8–15% | Harvest date + storage |
| HRR 65 vs 68% | ± 3–5% | Mill COA |
| Broken < 3% | Premium | ISIRI 2366 |
| Private label | + tooling and MOQ | BOPP vs kraft |
| FX and freight | CIF Iraq vs FOB port | Incoterms 2020 |
| Volume (tons) | Tier discount from 10 t | FCL 20'/40' |
8. Customs and HS chapter 1006
Rice is classified in chapter 1006; for packed B2B retail export, 10063020 (husked white rice, retail packing) is commonly used.
| HS code | Description | Champa use |
|---|---|---|
| 100610 | Paddy (rough rice) | Sale to mill |
| 100620 | Brown rice | Rare for Champa |
| 100630 | Milled white rice | Main export |
| 10063020 | Packed | Brand / private label |
| 100640 | Broken / brokens | Food industry, soup |
9. Storage, packaging and nitrogen MAP
Store at 12–13% moisture, < 18 °C and ventilated to preserve 2-AP. BOPP with inner layer and nitrogen MAP extends aroma life 3–6 months — recommended for Gulf export.
- Pallet pattern: 10×5 kg or 4×10 kg — Gulf hypermarket standard.
- Jet-print batch and harvest date for traceability.
- Keep away from strong spices — odour uptake.
10. Authenticity and fraud tests
Blending Lordegan Champa with northern high-yield rice or imported parboiled is common. QA protocol:
| Test | Purpose | Turnaround |
|---|---|---|
| 50 g kateh cook | Texture, LER, aroma | 2 hours |
| Water float | Floaters = bran/broken | 15 minutes |
| GC-MS volatiles | Natural 2-AP vs perfume | Laboratory |
| SSR / SNP | Variety blend | Premium contract |
| FT-IR | Paraffin on grain | Quality dispute |
11. Industrial uses, 10-point importer checklist and price inquiry list
Champa brokens go to soup, canning and pet food; whole grain to Iranian catering and hypermarkets. Industrial uses tie to lower HRR and tonnage pricing.
10-point importer checklist
- Confirm Lordegan origin (COA + farm/co-op invoice).
- ISIRI 2366: moisture, broken, chalky on sealed COA.
- ISIRI 12968 for Pb/Cd/As at GSO/EU destination.
- Microbes: aerobic ≤ 104, coliform ≤ 103 CFU/g.
- HRR 65–68% or price adjustment for lower.
- Pre-shipment kateh cooking sample.
- Incoterms, load port (Bandar Abbas / Imam Khomeini).
- Cargo insurance and SGS/independent inspection.
- Bilingual label and HS 10063020.
- Register specs with Iranco for supplier matching.
Price inquiry list
- Volume (tons), FCL or LCL, destination and Incoterm.
- Grade: ISIRI 2366 grade one or industrial food-grade.
- Packaging: bulk, 5 kg, 10 kg, private label.
- Crop: current harvest or carry-over.
- COA, phytosanitary, certificate of origin needs.
- Delivery window and advance / LC terms.
Summary
Lordegan Champa is a niche Zagros product with limited supply (~15,000 t paddy) and 19–21% amylose — value is defined by aroma, kateh cooking and differentiation from Anbarbu, not basmati tonnage competition.
B2B supply via Iranco
FAQ
How does Lordegan Champa differ from Khuzestan Anbarbu?
Champa is longer, higher yielding per hectare and has herbal 2-AP aroma; Anbarbu is shorter, more terpenoid and gives a denser southern kateh.
What is the texture after cooking?
Soft, slightly sticky, moderate LER (~1.45–1.55); suited to kateh and mixed polo, not Tarom-style drained chelo.
Best kateh method for Champa?
Water ratio 1:1.1 to 1:1.3, light rinse, low heat steam 25–35 minutes; excess water makes mush.
Is it easier on digestion than northern rice?
Lower amylose can feel lighter; pair with herbs and yogurt as in tradition. GI remains medium–high.
How to preserve aroma in storage?
Cool temperature, nitrogen MAP packs, away from spices; use within 6–9 months of milling for best 2-AP.
Minimum tonnage for B2B export?
Usually from 5–10 t (LCL); 20–22 t FCL is more economical. Smaller lots incur packaging surcharges.
Steps to get pricing from Iranco?
Contact form → Lordegan supplier match → FOB/CIF quote → optional sample → contract and COA.
Is private label possible?
Yes, with packaging MOQ (often 5–10 t) and GSO/UAE artwork approval; HS 10063020.
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