Department of Foreign Trade, Ministry of Commerce, Thailand, has introduced a project called “Think RICE, Think THAILAND” to encourage international community to pay attention to consumer health and to raise awareness on the national crop by providing a wider range of knowledge, ranging from national agricultural history, standards and Thai rice quality.
Ministry of Commerce, discussed that each rice variety comes from its specific characteristics of each geographical area. The registration of Geographical Indication (GI), therefore, provides protection for rice strains by certifying their origin and quality in relation to a farming community. This is how Thailand’s geographic features help cultivate inherent characteristics and it is simply the beauty of Thai rice.
There are currently nine strains of Thai rice registered as GI product including: Kam Rice of Lanna, the rice king that protects other rice variety from danger and prevents cancer through its nutritious black-grain glutinous rice; Luem Phua Rice of Phetchabun, meaning ‘forget husband’, which is fragrant and simply delicious that a woman eats it and momentarily forgets about her husband; Jek Choei Rice of Sao Hai, which is crumbly when cooked, and is fluffy, tasty and does not spoil easily; Pathiu Yellow Rice of Chumphon, which is white, shiny and fluffy when cooked. Simply perfect for street food; Sang Yod Rice of Phatthalung, which is rich in antioxidants, has a chewy texture and a mild fragrance.
Thung Kula Rong Hai Hom Mali Rice, a Thailand’s best Hom Mali long-grain white rice with renowned character of deliciously supple and aromatic; Surin Hom Mali Rice, the long-grain white rice with glossy exterior which is pleasantly soft and moist when cooked; Hang Hom Sakonthawapi Rice, the highly nutritious rice that has undergone Khao Hang process inherited from generations of farmers in Sakon Nakhon province; Khao Wong Glutinous Rice of Kalasin, the fragrant glutinous rice which remains palatably tender for a long time.
Think Rice, Think Thailand.
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