Thai Rice Organic
Thai Hom Mali Rice enjoys the World Famous reputation for its high quality and its natural, aromatic fragrance like Pan Dan us leaves. One reason Hom Mali Rice is special is its adaptability for different dishes, from main courses to tasty desserts.
Rice is the edible seed of a semi-aquatic member of the grass family, and was probably discovered by humans through the aromatic fragrances released when rice grass is burned. And, after it was discovered that rice seeds have a sweet, aromatic flavor after cooking, humans paid more attention to it and have since acquired knowledge and wisdom, which, for thousands of years, has made it the staple diet for much of humanity.
Among the world’s various strains of rice, Thai Horn Mali Rice enjoys a world famous reputation, being widely accepted for its quality and nutritional benefits including vitamins Bi and B2, niacin, carbohydrates, protein, and minerals such as iron, calcium and phosphorous. In Thailand it is more commonly known as Horn Mali rice: ‘Hom’ refers to its aromatic fragrance apparent during cooking, and ‘Mali’ refers to its white, jasmine-like color.
Thai Hom Mali Rice Enjoys
Recognized and consumed internationally for many years, the quality of Thai Horn Mali Rice is beginning to decline because some rice exporters mix it with other strains of rice; this means today there are some low quality brands of Thai Horn Mali Rice flowing into the market.
According to Director General of Department of Foreign Trade the export volume of Thai Horn Mali Rice is not overly affected. But we still need to raise the quality of our product to meet expected standards. The Department of Foreign Trade encourages exporters to create high quality strains of Thai Horn Mali Rice to boost the product’s market price. To obtain a brand guarantee from the department, mixed rice must contain at least 92 percent pure, Hom Mali strain and only eight percent of other strains.
Moreover, the governors of 19 major, Thai Hom Mali Rice-growing provinces in the northeastern region of Thailand will assist in assuring quality control. A recent seminar held between June 13 and July 8, 2005 shows that 67 rice traders in many provinces 22 of them from Surin participated in a project aimed at creating a high quality brand of Thai Horn Mali Rice.
In addition, the Department of Foreign Trade encourages provincial traders to undertake direct exporting, excluding middlemen, to maintain a fair price for local traders. The department also cooperates with a number of agencies such as the Tourism Authority of Thailand, Thai Airways International, and hotels and restaurants to promote Thai Horn Mali Rice to international travelers, consumers and importers. If you want to buy Thai Hom Mali Rice, look it there is printed on the bag or box “Thai Hom Mali Rice” with an authority certification on each package.
Thai Horn Mali Rice
For the past 30 years, Toumi Company has been well recognized as one of Thailand’s leading rice mill and distributor for its long term of premium quality production for Thai Jasmine Rice under brand name STAR and DEER throughout market.
To guarantee our premium quality of product, Toumi rice mill has been established in Sisaket province in Northern of Thailand that has been recognized as the supplier of excellent and finest quality Thai Hom Mali Rice.
Nevertheless, with the high quality of production, raw materials are segregated corresponding to quality control in every stage of production, and with the removal of all impurities.
Therefore, these are out promptly, for promoting and exporting our product to many part of the world market including U.S.A., China, Taiwan, Korea, Hong Kong SAR, Singapore, Malaysia, Indonesia, Philippines, etc.
Thai Hom Mali Rice, popularly known as “jasmine rice,” is an original species developed by a local Thai farmer and improved to be a premium white rice with pandan-like aroma, globally known for its quality, long grain, curled-up tips, and clear, glossy exterior.
When cooked, the rice maintains its white color and long grain, although the texture becomes tender, fragranced with a fresh, appetizing aroma that goes well with almost all savory dishes. Hom Mali rice is filled with nutritional substances: vitamin B1, B2, niacin, carbohydrates, protein, and minerals such as iron, calcium, and phosphorous.
This species of rice was first found in Bang Khla district, Chachoengsao province. In 1950-1951, a farmer in Bang Khla stored 199 specimens of this species. He later moved to Khok Samrong district, Lop Buri province, and in 1955 he had the species purified there.
In 1959, the comparisons performed among species of rice from the regions revealed that this particular types possessed higher quality with higher yield and better fragrance and gave it the official name “Khao Dok Mali Rice 105,” later called “jasmine fragrant rice” or “jasmine rice,” as it is known overseas. Presently, it is grown in eight northeastern provinces and covers approximately 2.1 million rai (over 800,000 acres). Currently, the best Hom Mali rice in Thailand is grown in the Northeast.
Although there is a number of species of Hom Mali rice, the one officially selected and promoted is “Khao Dok Mali Rice 105,” which represents most of the Hom Mali rice grown in Thailand.
Hom Mali rice not only gives off a unique fragrance while it is being cooked, but after it is cooked, the grains become tender, held together loosely by natural moisture, and with a heavenly flavor. Many consumers do not want any other rice once they get to taste this wonderful specimen.
These attributes are for the “new crop” of Hom Mali rice, when it is marketed soon after its harvest and properly stored before consumption, so it tastes delicious and needs less water to cook.
The “old crop” is stored five to six months after harvesting. The fragrance fades slightly, and its unique tenderness and moistness after cooking are gone, although the taste is about remains the same. It needs more water to cook but it does not become tough, the way other species do.
Because Hom Mali rice is “light-weight rice,” it is ready for harvest sooner than other species, around the end of November. Consumers can get the “new crop” around that time and later go back to the old crop. Hong Kong and Singapore are the most avid consumers of Hom Mali rice, so the new crop price soars at the end of every November.
The quality of Hom Mali rice, and its appeal to consumers, rests on its fragrance and quality after being processed or milled into raw white rice. Its fragrance comes from the aromatic oil in it, which evaporates if it is poorly stored. There are several methods for preserving the quality:
Horn Mali Rice should be harvested sooner than other species. The beginning of its harvesting season is set for November 20, when most species’ grains are ripe enough for growing seeds but not for harvesting or consumption. In the case of Hom Mali rice, if it is harvested at the same time as others, the grains will be too ripe and lose their unique fragrance, tenderness, and taste.
In addition, harvesting while its panicles still extend upward is also easier and faster; most of the grains are kept intact, resulting in a higher yield and better price.
Before the hulling process, the panicles should be sun dried along the edge of the paddy field or right in the field itself, for no longer than three days, so the grains do not become brittle because of alternating exposure to the sun during the day and dew at night. Completely sun-dried rice will help preserve the quality and attributes of the grains if the farmers cannot sell their lot in time and need to store it in a silo.
Farmers used to hull rice with the help of machines because it was faster and more convenient but at the cost of many broken grains, so they have gone back to basics and do it manually to preserve the quality of the perfectly dried rice.
Each year, Thailand produces approximately three million tons of Hom Mali rice, or 10% of its total rice production, 75% of which is for local consumption while 25% is for export. Hom Mali rice is a major economic commodity that earns Thailand over 20 billion baht in export value, or 25-30% of the total rice export value.
Its major importers are Asia and the United States (60% and 20% respectively). The rest is shipped to Europe, Africa, and Oceania. During 1993-2001, Thailand exported Hom Mali rice to the USA at an average of 250 billion tons annually.