A principal reason for processing problems, unique to grain, is the particular nature of the rice kernels and particularly the starchy endosperm of the kernel. The endosperm has a flinty nature which is another way of saying that the kernel may be considered to be brittle and rather easily fractured.

The grain kernels have a propensity to shatter or fissure quite easily, and when this occurs, the individual kernels break down and result in the formation of a powder or flour. In any event, fissured or shattered kernels have a very low value in the marketplace as does the resulting powder or flour, as compared to the whole kernels.

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