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with ferrous sulfate, either alone or in combination with common salt, aggravates the rate of discoloration and development of heat. Moreover, neither of these two chemicals are con-sidered to be safe food additives, nor are they are able to bring down the moisture of thewet paddy (. 1 Das and Chakraverty Common salt is generally considered to be safe food additive and is inexpensive. Its use for preserving monsoon-harvested paddy has been successful in both laboratoryand large-scale trials. In addition to controlling infection, it also retards sprouting andcauses dewatering of rice kernels to safe storage level, by an osmosis mechanism. In alarge-scale trial with this process, freshly harvested Indian ADT-2 variety of paddy of 2% moisture content is treated with 4% (/) dry common salt. The grain is bagged after dewatering for 2 and is nally stored in bulk for about 2 months. No in-crease in temperature or in microbial infection has been observed in the paddy when treatedwith more than 4.0% salt. The paddy attains moisture level of 1% just after dewateringand that level comes down to 1% at the end of 1 month. The overall quality of the paddyis quite good, although the grain surface appears to remain wet, which is attributed to the presence of dry salt layer on the husk. The paddy treated with about 5.0% common salt gives nearly 9% viability after about 6 months of storage. The solution leached outfrom the moist paddy after this treatment does not contain any dissolved sugars or amino acids, and thus ensures that the nutritive quality of the kernel is well preserved. reduction in drying time has been observed by treating the parboiled paddy with brine solution (. By circulating 1% brine solution for 1 min to the hot soaked (at 6C for 4.5 ) paddy containing 2% moisture, the grain loses its moisture and the kernel moisture comes down to level of 2%. After steaming, it takes only 2 to dry the parboiled paddy to 1% moisture content by mechanical drying at an