Issue 34

Beyond texture and fragrance, the nutritional properties of Thai rice could gain more public attention.

“Thai rice has been recognised by both domestic and international markets for its tender texture and distinct fragrance; now its nutritional properties are making Thai rice more appealing,” says Songphon Pholsane, executive director of Uthaithani Granary, one of Thailand’s rice manufacturers.

“We are the third generation, manufacturing and distributing Thai rice passed down by our ancestors,” says Pholsane. “We used to meet many farmers and noted the different quality of their rice. When we found a study stating the nutritional properties of organic rice, we put more focus on that.”

Research by the Rice Science Centre and Rice Gene Discovery Unit, Kasetsart University Kamphangsaen Campus revealed that eating Sinlek (white brown) rice helps diabetics by stabilising insulin levels. Rice berry (violet brown rice) also contains high anthocyanin, which is an antioxidant.

“Sinlek rice,Hom Mali Daeng (red brown jasmine) rice and rice berry are our main strains of rice planted in Uthaithani [province],” says Phatcharaporn Taokaew, managing director of Uthaithani Granary. “We checked our rice and became certified by the Department of Agriculture, Rice Department of Ministry of Agriculture and Cooperatives, and Kasetsart University.” He believes that producing high quality, organic rice is key to increasing the price that farmers receive for their produce.

Pholsane adds that their main customers are people who want to eat healthily.

The company is planning to penetrate Europe, China, Singapore and Hong Kong as people in these countries are already conversant with the nutritional properties of brown rice.

“I think before we step on the international level, we should communicate to the Thai people how beneficial [to their health] Sinlek rice, rice berry and Hom Mali Daeng rice are. Then we should push for further research to raise the standard of our products to be able to compete on the international market,” he says.

Words by Natthinee Ratanaprasidhi