60Before they can be consumed, the various varieties of rice must be processed. As is apparent from Chapter 10 of Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (OJ 1987 L 256, p. 1), four stages of rice processing are generally distinguished:– paddy rice: rice which has retained its husk after threshing;– husked rice: rice from which only the husk has been removed;– semi-milled rice: rice from which the husk, part of the germ, and the whole or part of the outer layers of the pericarp, but not the inner layers, have been removed;– wholly milled rice: rice from which the husk, the whole of the outer and inner layers of the pericarp, the whole of the germ in the case of long or medium grain rice, and at least part thereof in the case of round grain rice, have been removed, but in which longitudinal white striations may remain on not more than 10% of the grains.