Processing of Organic Rice Products by the Community in Nong Ping Sub-district Mueang District Maha Sarakham Province

Abstract

This research consists purposes were to investigate the processing of organic rice products in Nong Pling Sub-district Mueang District Maha Sarakham Province. This research employed a qualitative approach. The research instrument was an interview form and the target group consisted of 30 participants, selected through purposive sampling, comprising residents of Nong Pling Sub-district Mueang District Maha Sarakham Province. Data were collected from interviews and relevant documents and were analyzed using content analysis. The results of the study revealed that the processing of organic rice products in Nong Pling Sub-district Mueang District Maha Sarakham Province consists of four main product types: 1) germinated brown rice is highly valued for its nutritional benefits. When brown rice is germinated, gamma-aminobutyric acid (GABA) is produced during the sprouting process, which is beneficial for brain function and the nervous system 2) Khao Hang is a traditional processed rice product made from paddy rice, representing a unique identity of the Northeastern region of Thailand, particularly in Maha Sarakham Province. Its distinctive feature lies in the production process, which integrates nutritional principles with local wisdom, resulting in rice that contains higher nutritional value than regular white rice 3) rice crackers (Khao Taen) are widely popular across many regions of Thailand, especially in the North and Northeast. This product is a well-known processed rice snack, characterized by its crispy texture and sweet flavor. It is typically made from cooked rice often glutinous rice pressed into round shapes, sun-dried until completely dry, and then deep-fried until crispy and puffed. The crackers are then topped with sugar syrup or palm syrup. This process adds value to cooked rice by transforming it into a long-lasting and marketable snack product and 4) beverages made from organic rice milk represent another high-potential product category. These health-oriented drinks align with current consumer trends, particularly among individuals who are lactose intolerant or prefer plant-based alternatives. Rice-based beverages can be further developed by incorporating ingredients such as black sesame, beans or herbs to enhance their nutritional value and diversify flavors.