Organic rice from North brings in higher yields for farmers

Sukha House is moving ahead with plans to promote its organic rice brand abroad, Cheang Shen Kai said last week.

The company will expand its market network to European countries such as Switzerland, Sweden and Germany. Currently, it ships mainly to Asian markets such as Hong Kong, Indonesia and Brunei, as well as Singapore as its core market.

Thai jasmine rice has the world’s best flavour and was popular among foreigners, but organic brown rice is now starting to become popular, he said. People around the world have become more concerned about health, so they have to select chemical-free food for consumption.

The number of people with cancer is on the rise, in Singapore and elsewhere. And they realise this and have started looking for organic food to eat, even though it costs more. Imported brown rice in Singapore is 15 per cent more expensive than normal rice. And Chang is among such options, sold in leading stores on the island. 

Established in 2009, the firm is located in Chiang Mai – chosen for its office because the North has a good climate and good land for rice production. The firm has worked with the Institute of Product Quality and Standardisation (IQS) of Maejo University on a scheme to strengthen its international standards, especially for exports to Europe. 

The company also processes organic brown rice into products such as vermicelli and cookies.

The rice comes from contract farmers in the city and nearby provinces, including Phayao, Chiang Rai, Lampang, Uttaradit and Chaiyaphum. The firm also receives some supplies from Phrae and Mae Hong Son. 

The rice-growing land covers more than 3,500 rai, with more than 500 farmers participating. The annual output is 1,600 tonnes. This year, its export volume is projected to rise 10 per cent.

Assoc Prof Danuwat Pengont, director of IQS, said farmers in the nearby provinces had shown more interest in the rice-growing contract scheme. They realised that traditional rice cultivation depends on pesticides and chemicals and this was hurting them physically and also the land they use. Many have ended up with life-threatening pesticide-borne diseases, especially cancer.

Organic rice cultivation is free from chemicals and is looked after carefully. For example, only hands are allowed to be used to harvest rice. Burning paddy fields after harvesting is also prohibited.

They can sell their paddy at Bt22,000 per tonne, while the pledging programme offers Bt20,000 per tonne. With the attractive return and reduced health risk from chemicals, more farmers would want to join the programme. 

More research would be carried out to develop rice to serve market demand. The firm plans to launch its quick service restaurant in Chiang Mai with an organic food menu next year under the Sukha House name. Maejo University will play a role in helping supply organic ingredients for menu development. If successful, the restaurant would be introduced to provinces nationwide, he said.