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.


A Humble Thai Farmer's Conviction that Changed the Face of Thai Rice Production

The Department of Agricultureus records show that 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 at the Rice Experimentation Post there.

In 1959, the comparisons performed among species of rice from the northern, the northeastern and the central regions revealed that this particular types possessed higher quality with higher yield and better fragrance. The Ministry of Agriculture thus promoted its distribution on 25 May 1959 and gave it the official name "Khao Dok Mali Rice 105," later called "jasmine fragrant rice" or "jasmine rice," as it is known overseas.

It was widely grown in all regions during the first 10 years of its promotion. In the South it tapered off gradually, until none exists there any more, because of its dislike of excess water, but it thrives in the northeastern region, where it is more
arid.

Presently, it is grown in eight northeastern provinces: Surin, Buri Ram, Si Sa Ket, Yasothon, Maha Sarakham, Nakhon Ratchasima, and some parts of Ubon Ratchathani and Thung Kula Rong Hai, which borders six provinces - Roi Et, Surin, Buri Ram, Yasothon, Maha Sarakham, and Si Sa Ket - and covers approximately 2.1 million rai (over 800,000 acres). Currently, the best Hom Mali rice in Thailand is grown in the Northeast.

In addition, it is grown in the Central Plains' Bang Khla district and Ratchasan subdistrict in Chachoengsao province; Phan Thong district in Chon Buri province; Khok Samrong district in Lop Buri province; and in Phetchabun province; while up in the North, it can be found in Chiang Rai and Phayao provinces, but not much in the rest of the country.


The Unique Characteristics of Thai Fragrant Jasmine Rice

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 doesnut 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 cropus price soars at the end of every November.


Preserving the Premium Quality of Thai Hom Mali Rice

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:

Hom 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 onsumption. 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.


The World Can Never Get Enough of Thai Hom Mali Rice

Hom Mali rice is Thailand's premium commodity. It is not only one of the best species in the world but it is also the most popular export, and at present, Thailand is its sole producer and exporter.

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.

The USA, as well as other countries, now imports higher quantities of Hom Mali rice. During 1993-2001, Thailand exported Hom Mali rice to the USA at an average of 250 billion tons annually, but during 2002-2003, Thailand's Hom Mali rice market expanded to 300-400 billion tons annually, and 75% is imported by the USA.


Standards for Thai Hom Mali or Jasmine Rice

"Thailand Standard for Thai Hom Mali Rice or Thai Jasmine Rice," announced in the Royal Gazette, General Announcement Issue, volume 117, special edition 93 Ngor, dated 13 September BE 2543 (AD 2000), stipulates that the following definitions be used in the standard:

   1. "Thai Hom Mali rice" or "Thai jasmine rice" means hulled, unbleached rice and raw white rice obtained from the harvested Hom Mali rice species grown in Thailand and certified by the Department of Agriculture and Cooperation, i.e., Khao Dok Mali Rice 105 species, Kor Khor 15 species, Khlong Luang 1 species, all of which possess natural fragrance, depending whether it is new or old crop. When cooked, the grains' texture becomes tender.
   2. "Amylose" means a type of flour in rice grains. When cooked, the rice's tenderness depends on the quantity of amylose.
   3. Other terms besides 1.1 and 1.2 shall be as defined in the Announcement of the Standard of Rice Goods, Ministry of Commerce, in regards to the Standard of Rice Goods BE 2540 (1997).


The Characteristics and Size of the Rice Grain
Thai Hom Mali rice grains shall possess the characteristics and size as follows:
   1. General characteristic: long grain;
   2. Average length without breakage: not less than 7.0 mm.;
   3. Average width of the full grain rice without breakage: not less than 3.0 mm.

Chemical Attributes
Thai Hom Mali rice shall contain not less than 12% and not more than 19% of amylose at the 14% humidity level.

Categories of Thai Jasmine Rice
Thai Hom Mali rice shall be classified into three categories, depending on the percentage of the other rice species mixed with it:
   1. Prime quality: other rice does not exceed 10% by weight;
   2. Superb quality: other rice does not exceed 20% by weight;
   3. Premium quality: other rice does not exceed 30% by weight.

General Stipulations
   1. White rice and unbleached rice mixed with other rice over 30% by weight is not classified as Thai Hom Mali rice by this Standard;
   2. Humidity: The humidity of all types and classes of Thai Hom Mali rice shall not exceed 14%;
   3. Rice sample: Any rice sample not classified in accordance with this Standard, supplied for trading purposes, shall be as the supplied sample and the agreement between the purchaser and vendor agreed upon;
   4. Conflicts and issues: In case of contests or disagreements regarding the Thai Hom Mali rice quality, both parties shall forward the samples that passed the approval of the opposite party to the Department of Agriculture for examination and final ruling.


Seal of Approval for Thai Hom Mali Rice

Although Thai Hom Mali rice is a major successful export in the global market, being referred to by many different names, such as fragrant rice, Hom Mali rice, aromatic rice, or scented rice, blurs its image, and without any stipulated standard, many consumers have complained about the quality of the rice they were buying. The Department of Foreign Trade, with the approval of the Ministry of Commerce, thus developed a Seal of Approval for Thai Hom Mali rice to certify that the exported Thai Hom Mali rice under this Seal possesses the standard pursuant to the stipulation of the Ministry of Commerce.

Exporters of Hom Mali rice obtaining the seal shall also be licensed by the Department of Foreign Trade.

The Hom Mali Rice Seal of Approval is round, surrounded by a Thai statement, "ข้าวหอมมะลิไทย," and an English statement, "Thai Hom Mali Rice - Originated in Thailand - Department of Foreign Trade," with rice grains and rice plants on it. To prevent exploitation of the seal, the Department of Foreign Trade registered the seal with the Intellectual Property Rights Department, Ministry of Commerce, and in counties of Thai Hom Mali rice importers all over the world.


Patents and Hom Mali Rice

Thai people have grown and consumed rice for generations, making it our national staple food. Thailand has also been the biggest exporter of Hom Mali rice, the world's number one rice, cultivated and cared for by generations of Thai farmers. When some foreign scientists modified a species of the rice and prepared to register a patent for it, Thailand's Ministry of Commerce lodged a complaint in January 2000 with the US Federal Trade Commission in regard to the consumersu confusion and the unfairness toward Thai rice exporters, pursuant to the Federal Trade Commission Act, and it won the case.

That was not the first time someone had tried to claim a plant gene from the tropical zone and ride on its reputation. There were prior, similar examples, such as the trademark of "Jasmati Rice," "Basmati Rice Patent," "Turmeric," and "Neem." Registering a patent for basmati rice and a trademark for "Jasmati Rice" indicated that Hom Mali rice was the next big target eyed by foreign companies wanting to own the gene and claim the market, because the Hom Mali rice market is even bigger than the basmati rice market.

Later, the Minister of Commerce, in Los Angeles, reported that the Foreign Trade Department registered the patent of "Thai Jasmine Rice" with the Intellectual Property Department but the term "jasmine rice" could not be claimed because it is a wild rice of uncertain geographical origin.

The new stipulation issued by the Ministry of Commerce regarding the English seal of approval thus sported the terms "Thai Hom Mali Rice - Originated in Thailand - Department of Foreign Trade" because of the above reason, even though "jasmine rice from Thailand" is what consumers globally refer to and "jasmine rice" has been the familiar term on peopleus lips and minds for decades.

Thailand is proud to be associated with the northeastern Thai farmer who built up the country's fame and contributed to Thailand's heritage over 50 years ago.