Rice bran is the thin, dark layer located between the rice husk and white rice, obtained during the milling and polishing of paddy rice. It consists mainly of the bran layer and rice germ, which together retain a high concentration of nutrients. Although considered a by-product, rice bran contains over 60% of the nutritional value of whole rice, making it a highly valuable raw material. Rich in protein, natural fats, fiber, vitamins (B-complex, E, K), and essential minerals, rice bran is widely used in animal and aquaculture feed, rice bran oil extraction, cosmetic and skincare products, and as an organic fertilizer for crops. With stable quality and cost efficiency, rice bran is an important input for feed manufacturers, agricultural producers, and industrial processors.