It's About Good Judgment
Human judgment is involved throughout the processing of wild rice. Knowing when the crop is ripe and ready to harvest, how long it should be cured, and how to "roast in" the distinctive nutty flavor are critical calls that need to be made throughout the process.
Years of Experience
As in other businesses like it, experience is the best teacher. Many variations can occur in the harvested product, and it is only the keen eye of an experienced processor than can produce a uniform product. Three generations of experience is only part of the value the Ratuski family has been able to build into its world-class wild rice processing operation.
With a Commitment to Excellence
The commitment to excellence has been handed down to each new generation as an obligation to the Company and the diner. Therefore, each new Ratuski generation has kept a consistent, quality product on shelves and on plates across North America for over 60 years.
Curing
Green wild rice must lie dormant for a period of time after the harvest to enhance the curing process. Handlers moisten it with water and turn it regularly to avoid over heating.
Roasting
After the seed has cured, the moisture must be removed and the flavor imparted through a roasting process. This is a delicate matter of carefully parching the seeds to a rich, dark hue.
It is important to remember that wild rice is a natural product and this processing process consists only of cleaning the raw product and roasting it in huge ovens. The roasting therefore becomes a critical step in which the wild rice is roasted to perfection for the finest flavor and aroma.
A mechanical husker separates the seeds from the chaff. The seeds are then graded by size and then packed in bulk containers for storage.
Mechanical Husker
A mechanical husker separates the kernel from the chaff. Once the kernel is separated from the chaff, the kernel goes through a scarifying process. The purpose is to remove some of the outer bran layer to ensure cooking time and accuracy.
Gravity Table
The kernels are then graded by size. The rice kernel makes its way across a gravity table. Each grade is then packed in bulk containers for storage.
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Mechanical harvesting by airboat
Continued ripening of the rice
Drying and flavouring procedure
Removal of outer bran layer to help speed
the cooking time and consistency
Grading by size depending on end-user specification
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