BANGKOK, July 2 - A government spokesman reveals that the prime minister admires the privatization and development of products to create value for rice products "Sato, black glutinous rice, Leum Phua and RD 41 rice" by Phitsanulok Rice Research Center. prepare for in-depth study to create innovation at the community level It is a product model for farmers to expand their business.
Mr. Anucha Burapachaisri Deputy Secretary-General to the Prime Minister for Political Affairs Acting as a spokesman for the Prime Minister's Office, revealed that in early June 2023, the Ministry of Agriculture and Cooperatives brought farmers, farmers organizations that received the Farmer Award and the National Outstanding Farmers Institute of the Year 2023, to pay a courtesy call on General Prayut. Chan Ocha Prime Minister and Minister of Defense on the occasion of National Rice and Farmer Day at the Government House in which the Prime Minister has given his testimonies and policies Emphasizes that the government's policy drive takes into account the benefits that farmers and people will receive. Especially trying to find ways to make farmers and people have more income. Including the development of products and various products to have more acceptable quality. For consumers both domestically and internationally, such as driving GI products, which will increase farmers' income and improve their quality of life.
The Ministry of Agriculture and Cooperatives responded to the policies of the government and the prime minister. by Mr. Natthakit Khongthip, Director General of the Rice Department Assigned Mr. Sanit Jitnupong, Advisor to the Director-General, to bring Mr. Somkuan Roongruang, President of the Tha Chang Sub-district Community Rice Center. Phrom Phiram District Phitsanulok Province and is an expert in local liquor, together with her group, visited the rice processing research at Phitsanulok Rice Research Center on June 26, 2023 by Ms. Chuanchom Derasamee, Director of Phitsanulok Rice Research Center. with a team of researchers led a tour of research on rice processing and a taste test of "sato" beverages made from various varieties of rice The research team has selected the outstanding rice varieties of Phitsanulok Province, namely Black Glutinous Rice, Leum Phua and RD41 Rice, to be processed to add value. which is currently in the research development stage The Phitsanulok Rice Research Center will conduct further research and development starting from mak rice to craft beer.
Mr. Anucha mentioned information from the Phitsanulok Rice Research Center stating that the drink from black glutinous rice, Leum Phua and RD41 rice is part of the implementation of the innovation research and product development technology program to create value for rice products. By Mr. Poonset Pornsopon, Agricultural Researcher, Special Expert Under the Phitsanulok Rice Research Center Rice Research and Development Division, Rice Department, as the head of the research program Both varieties of rice, which are generally cultivated by farmers in the lower northern region, have been used to develop products. The black glutinous rice Leum Phua is a rice with a black brown rice membrane. It is highly nutritious and rich in antioxidants. when used as a raw material for wort production according to the research process The blending ratio can be adjusted to obtain a wort that has a pink to red tone similar to rosé wine. or red wine from grapes As for the RD41 rice, it is a hard ground non-glutinous rice with high amylose content. Relatively resistant to diseases and insects in the lower northern region. and high productivity per rai It is a rice variety that farmers in Phitsanulok, Phichit, Sukhothai provinces are very popular. but as usual Farmers will sell their produce in the form of paddy to the mill at a price according to the market mechanism, which in some periods may not be very high. This rice variety when used as a raw material for wort production. The wort is clear and slightly yellow in color, similar to white wine.
Mr. Anucha went on to say that in further research Head of research plan Phitsanulok Rice Research Center Revealed that it will be an in-depth study of the conditions of the production process. microorganisms from flour balls important compounds and various flavoring agents in the production of quality distilled spirits and the use of Thai rice as a raw material for craft beer production Including the use of the by-product of the alcohol production process. and in addition to the alcoholic beverages mentioned above Research team of the Rice Department It also aims to develop other types of products to utilize and add value to rice, such as functional food products, alternative protein products from rice. and products from rice bran, etc., with the goal of successful research will be able to bring the knowledge gained to the target group of farmers To create innovation at the community level in creating added value for rice products Farmer groups have knowledge and analytical thinking skills Including practical skills in the rice processing process of the community. It has been a prototype of a product that farmers can use to further expand their business.
“The Prime Minister appreciates the implementation of innovation research programs and processing technology to develop products to create value for rice products. of the Phitsanulok Rice Research Center, the Department of Rice, which promotes the creation of added value for rice products It is a prototype of a product that farmers can use to further expand their business. This will result in increasing farmers' income. as well as responding to modern consumption in line with market demands The Prime Minister encouraged the Rice Department and related agencies to jointly research and develop other types of products for the purpose of utilization and creating added value to rice To be more acceptable quality for consumers both domestically and internationally. and to have a high value according to market demand to generate sustainable income for farmers as well,” said Mr. Anucha.
“Wort” is an alcoholic beverage. Non-refined type The same is true for Japanese sake. Caused by the fermentation process to produce alcohol (alcoholic fermentation) by microorganisms in the yeast group. which acts to convert sugar in raw materials into alcohol It is a drink from wisdom that has been with Thai society for a long time. from past to present Research studies for quality production development and create product identity It is one way to create value for Thai rice.-Thai News Agency
Source: Thai News Agency