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Riceberry
Whole grain riceberry

Riceberry (Thai: ข้าวไรซ์เบอร์รี่) is a rice variety from Thailand, a cross-breed of kao-jao hom nin (a local non-glutinous purple rice) and (hom mali rice).[citation needed] The variety was created in 2002 by the Rice Science Center, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand.[1] The outcome is a soft, deep purple whole grain rice.

Riceberry is grown primarily in northern and northeastern Thailand.[citation needed] The wet season months of August through December are suitable for riceberry planting.

Characteristics

[edit]
Characteristics [citation needed]
Plant height 105–110 cm (41–43 in)
Days to maturity 130
Yield 1,875–3,125 kg/ha (1,673–2,788 lb/acre)
Grain length (brown rice) 7.2 millimetres (9⁄32 in)
Grain length-width ratio >3.0
Pericarp color deep purple
Head rice (%) 50
Amylose content (%) 15.6
Gel temperature < 70 °C (158 °F)
Riceberry
Nutritional value per 100 g (3.5 oz)
Energy1,631.76 kJ (390.00 kcal)
80 g
Sugars0 g
Dietary fiber4 g
4 g
Saturated0 g
8 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
1%
63 μg
Folate (B9)
12%
48 μg
Vitamin E
5%
0.68 mg
MineralsQuantity
%DV†
Iron
10%
1.8 mg
Sodium
2%
50 mg
Zinc
29%
3.2 mg
[citation needed]
†Percentages estimated using US recommendations for adults.[2]

Nutrition

[edit]

Riceberry contains anthocyanins and carotenoids, and has a glycemic index of 62.[citation needed]

Governmental support

[edit]

The Commerce Ministry aims to increase riceberry cultivation from 5,000 rai to 20,000 rai (3,200 hectares) by 2018 to address in the world market demand for organic brown rice. The yield from 5,000 rai amounts to only 1,500 tonnes.[3] Demand for premium organic rice is still small, accounting for only one to two percent of total rice exports, but as riceberry sells for two or three times the price of white rice,[4] it has the potential to increase farming incomes.[5] As of 2015 Riceberry sold in the domestic market for about 50 baht a kilogram, while the export price was 200 baht per kilogram.[3]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Riceberry

View on Grokipedia
from Grokipedia
Riceberry is a purple-black variety originating from , renowned for its high nutritional density and distinctive nutty flavor. Developed in 2002 through crossbreeding between Jao Hom Nin (a Thai non-glutinous purple ) and Khoa Dawk Mali 105 (a premium Thai Hom Mali ), it was created by Professor Apichart Vanavichit's research team at Kasetsart University's Rice Science Center to produce a that combines the fragrance and texture of with the antioxidant-rich profile of pigmented . This is sold un-milled to preserve its layer, resulting in a hue from anthocyanins and a soft, chewy texture when cooked, similar to conventional but with enhanced fiber content. As of 2020, it is cultivated organically across approximately 20,000 rai (about 8,000 acres) in 12 regions of northern and northeastern , supporting sustainable farming practices and local economies through over 108 registered brands and 66 derived products. Nutritionally, Riceberry stands out for containing over 80 compounds, including high levels of anthocyanins, polyphenols, beta-carotene, , and vitamins such as B1, B2, B3, and B9 (providing 48 µg per 100 g), along with that contributes to a lower compared to . These properties have been linked to potential benefits, including reduced risk of non-communicable diseases like and cancer, improved metabolic , and organ protection, positioning it as a for health-conscious consumers worldwide.

History and Development

Origin and Breeding

Riceberry, a variety, was developed in 2002 at the Rice Science Center of in through conventional cross-breeding techniques. The breeding program aimed to merge the fragrant aroma and soft texture of Thai Hom Mali rice ( cv. Khao Dawk Mali 105) with the high content and nutritional richness of the indigenous purple rice variety Jao Hom Nin, without employing genetic modification. This traditional pollination method involved selecting parent lines for their complementary traits: the aromatic qualities from the jasmine-type Hom Mali and the antioxidant-dense pigmentation from the non-glutinous purple Jao Hom Nin. The project was led by Professor Apichart Vanavichit and his research team at the Rice Science Center, focusing on creating a whole-grain rice that enhances dietary while maintaining . Over the subsequent years, the hybrid underwent extensive evaluation to stabilize desirable characteristics, including nutritional enhancement and agronomic performance. It was released in 2005 by , , and , with trademark registration in 2012 and endorsement under the plant variety protection law in 2017. These efforts resulted in Riceberry's unique profile, blending sensory appeal with elevated bioactive compounds derived from its pigmented parentage.

Market Introduction

Riceberry was released in by public universities and entered the Thai market around 2010, building on breeding success that enabled its market viability. Initial promotion positioned Riceberry as a "" rice, emphasizing its rich profile and health benefits to appeal to health-conscious urban consumers in . Market expansion accelerated in the mid-2010s, with exports commencing to key regions including , , and , driven by growing global demand for nutrient-dense grains. By 2020, annual production had scaled to thousands of tons, cultivated across approximately 20,000 rai (about 3,200 hectares) primarily in northern and northeastern , supported by organic certifications such as USDA and standards.

Physical Characteristics

Grain Appearance and Texture

Riceberry grains exhibit a distinctive to black coloration in their raw form, primarily due to pigments concentrated in the pericarp and layers. The hull appears deep purple-black, providing a striking visual contrast to typical white or varieties. When cooked, the grains develop a rich, dark purple hue that enhances their aesthetic appeal. In terms of shape and size, Riceberry grains are long and slender, resembling those of , with an unpolished length of approximately 6.9 and a width of about 2.0 , yielding a length-to-width exceeding 3.0. This slender profile contributes to their elegant appearance and uniform cooking behavior. The milling process for Riceberry involves removing only the outer , while retaining the layer to preserve its whole-grain status and characteristic pigmentation. This minimal processing maintains the 's integrity, avoiding the polishing that removes the in varieties. Cooked Riceberry grains possess a soft and chewy texture with a slightly sticky consistency, offering a pleasant that is more tender than typical . The retained layer imparts a subtle nutty quality, distinguishing it from smoother, less fibrous grains.

Aroma and Cooking Properties

Riceberry rice exhibits a distinctive aroma profile characterized by nutty and floral notes reminiscent of , complemented by subtle berry-like undertones arising from the presence of p-hydroxyphenylbutan-2-one (). This fragrance emerges prominently during cooking and persists post-preparation, contributing to its sensory appeal without diminishing under heat or processing. The stability of these aromatic compounds, even after ultrapasteurization, distinguishes Riceberry from other pigmented rices. In terms of cooking properties, Riceberry rice cooks in approximately 25-35 minutes using conventional methods such as an electric cooker or stovetop, akin to many whole-grain varieties though faster than typical due to its hybrid breeding. It absorbs 1.5 to 2.2 times its volume in , depending on the desired consistency and method, with optimal ratios around 1:1.8 for balanced hydration. Upon cooking, the grains expand to roughly double their original size, yielding a fluffy, soft texture with slight stickiness that maintains structural integrity, ideal for versatile applications. For storage, Riceberry rice maintains viability for 1-2 years in cool, dry, airtight conditions as a whole-grain product, similar to other rices, owing to the inherent stability of its aromatic compounds. However, to preserve peak aroma and flavor intensity, consumption within 6 months of harvest is recommended, as oils in the layer can gradually oxidize over longer periods.

Nutritional Profile

Macronutrients and Micronutrients

Riceberry rice, on a dry weight basis, consists primarily of s at approximately 80 g per 100 g, making it a high-energy staple similar to other varieties. Protein content ranges from 7 to 8 g per 100 g, providing essential , while is present at 3 to 4 g per 100 g, predominantly unsaturated fatty acids from the layer. accounts for about 4 g per 100 g, contributing to its status. These macronutrient proportions yield a caloric value of approximately 370 kcal per 100 g, positioning Riceberry as a nutrient-dense source according to analyses from the Rice Center at . Values may vary by cultivation conditions and region. In terms of micronutrients, Riceberry rice is enriched compared to polished , particularly in minerals vital for metabolic functions. Iron levels are approximately 1.5 to 4 mg per 100 g (varying by conditions, up to 2-3 times the content found in conventional varieties such as Hom Mali). is present at around 3 mg per 100 g, supporting enzymatic processes and immune . Folic content is approximately 48 mcg per 100 g, aiding in cellular division. These values are derived from tests conducted under Thai agricultural standards between 2020 and 2023, highlighting Riceberry's retention of bran-derived nutrients. Values may vary by cultivation conditions and region. The estimated (eGI) of Riceberry rice is low at approximately 62-63, lower than many types (eGI ~73), due to its and complex structure. This metric, measured via hydrolysis assays, underscores its suitability as a stable energy source without rapid blood sugar spikes.
NutrientAmount per 100 g (dry weight)Comparison to White Rice
Carbohydrates~80 gSimilar (~80 g)
Protein7-8 gHigher (vs. ~6 g)
3-4 gHigher (vs. ~1 g)
~4 gHigher (vs. ~1 g)
Iron1.5-4 mg2-3x higher
~3 mgHigher (vs. ~1-2 mg)
Folic Acid~48 mcgHigher (vs. ~8-10 mcg)
Calories~370 kcalSimilar (~360 kcal)
Data compiled from Thai Ministry of Public Health standards and recent lab analyses (2020-2023). Values may vary by cultivation conditions and .

Bioactive Compounds

Riceberry rice owes much of its "superfood" status to its rich profile of bioactive compounds, primarily concentrated in the layer. Anthocyanins serve as the dominant phytochemicals, acting as natural pigments that impart the characteristic hue to the grain and pericarp. These demonstrate potent radical-scavenging capabilities, neutralizing free radicals through hydrogen donation and metal mechanisms. Concentrations of total anthocyanins in Riceberry typically range from 25 to 273 mg per 100 g of dry weight (varying by region), with cyanidin-3-glucoside identified as the predominant form. Complementing the anthocyanins are other key bioactives, including gamma-oryzanol, beta-carotene, and (tocopherols and ). Gamma-oryzanol, a mixture of esters of sterols and alcohols, is present at approximately 50 mg per 100 g, contributing to stabilization and effects. Beta-carotene levels are approximately 0.02 mg per 100 g, while content falls between 1 and 2 mg per 100 g, supporting cellular protection against oxidative damage. These compounds are notably more abundant in Riceberry—5 to 10 times higher than in non-pigmented varieties—owing to minimal polishing that preserves the nutrient-dense . Values may vary by cultivation conditions and region. Extraction and stability assessments of these bioactives have been conducted through laboratory methods, such as solvent-based (e.g., ) and aqueous extractions from , revealing their robustness in and derived extracts. For instance, gamma-oryzanol maintains integrity in ethanolic crude oil extracts, while anthocyanins exhibit thermal and processing stability suitable for incorporation into functional foods. These findings underscore the feasibility of harnessing Riceberry's phytochemicals for nutritional applications without significant degradation.

Cultivation and Production

Growing Regions and Conditions

Riceberry rice is primarily cultivated in the northern and northeastern , including provinces such as in the north and Yasothon in the northeast. These areas provide the favorable environmental conditions needed for the variety's growth. In 2018–2019, cultivation spanned 27 provinces during the and, in 2017, 16 provinces in the . Registrations for Riceberry production cover approximately 20,000 rai (about 3,200 hectares), reflecting ongoing expansion efforts. The variety thrives in Thailand's . Riceberry prefers loamy, well-drained soils with a slightly acidic of 5.5 to 6.5, allowing for optimal uptake and development. Planting typically occurs during the from May to October, with seeds sown or transplanted into paddies; harvest follows 120 to 130 days later, often between October and December, aligning with the end of the period. Cultivation relies on a traditional flooded paddy system for , maintaining consistent water levels during key growth stages to prevent stress. However, Riceberry demonstrates greater than varieties like KDML105 , retaining higher soil moisture and producing more tillers under moderate water deficits, making it suitable for regions with variable rainfall. This adaptability supports its use in water-limited environments with supplemental . Pest management emphasizes low synthetic use, with practices widely adopted to preserve the grain's nutritional profile. has been common in pilot Riceberry farms since the variety's early promotion around , incorporating natural fertilizers and biological controls to manage , weeds, and diseases effectively.

Yield and Agronomic Traits

Riceberry rice exhibits average yields of 2,500–3,000 kg/ha under optimal cultivation conditions, with variations observed across locations such as 1,963.9 kg/ha in and up to 3,326.6 kg/ha in . Broken grains typically comprise 20–30% of the total harvest, representing a significant that impacts overall marketable output. The variety demonstrates key growth traits including a maturity period of 120–130 days from to and a high count of 15–27 per hill, contributing to its productive potential. Riceberry shows good drought resistance, effectively retaining under water-limited conditions compared to varieties like KDML 105, which supports its adaptability in rainfed or intermittently irrigated systems. Agronomic challenges include susceptibility to rice blast disease caused by Pyricularia oryzae, as evidenced by its use as a susceptible host in pathogenicity tests with Thai isolates.

Health Benefits

Glycemic Control and Metabolic Effects

Riceberry rice exhibits a medium of approximately 62, which contributes to slower gastric emptying and attenuated postprandial glucose excursions compared to . In a randomized crossover involving six healthy men, consumption of Riceberry rice resulted in a gastric half-emptying time of 102 minutes, significantly longer than the 74 minutes observed with , alongside reduced plasma glucose levels at 60 minutes post-meal (89 mg/dL versus 107 mg/dL). This lower glycemic response is attributed to its nutritional profile, including higher fiber content that moderates . Studies in animal models indicate potential benefits for through enhanced insulin sensitivity and expression. In streptozotocin-induced diabetic rats fed a high-fat diet, supplementation with 5-41% Riceberry bran for 12 weeks increased expression by up to 159% and elevated insulin levels by 28%, leading to improved glucose tolerance and reduced blood glucose by 36%. evidence supports acute glycemic improvements; a 2022 crossover with 13 overweight and obese men showed that a Riceberry rice beverage significantly lowered postprandial glucose and insulin incremental areas under the curve following a high-carbohydrate meal, without long-term HbA1c data reported. Beyond glycemic control, Riceberry's high content aids in metabolic regulation, including lowering. The same study demonstrated a 23% reduction in total with high-dose supplementation, linked to fiber-mediated binding and excretion. When combined with exercise, Riceberry consumption further modulates metabolic effects by enhancing appetite hormone regulation. A 2023 randomized crossover in 12 healthy men found that pre-exercise intake of 200 g Riceberry rice during 1-hour at 80% maximum prolonged glucagon-like peptide-1 (GLP-1) elevation (significant at 30 and 60 minutes) and increased post-exercise fullness, while attenuating glucose rises compared to . The primary mechanism underlying these effects involves bran-derived compounds, such as and phenolic components, which delay absorption in the . This is evidenced by the observed slower gastric emptying and reduced nutrient delivery to the in human trials.

Antioxidant and Anti-inflammatory Properties

Riceberry rice, a pigmented variety rich in anthocyanins, exhibits substantial capacity primarily through the scavenging of free radicals by these bioactive pigments. In studies have demonstrated that anthocyanins such as cyanidin-3-glucoside in Riceberry effectively neutralize , contributing to its protective effects against oxidative damage. Compared to , Riceberry shows significantly higher overall capacity, for example with DPPH scavenging activity about 1.6 times greater (61% vs. 39%), as measured by assays like and ABTS, due to elevated levels of phenolics and . The anti-inflammatory properties of Riceberry are evidenced in human trials involving its bran oil supplementation. A randomized double-blind controlled trial conducted in 2022 with 35 older adults with prehypertension found that 8 weeks of Riceberry rice bran oil supplementation significantly reduced inflammatory markers such as tumor necrosis factor-alpha (TNF-α) and oxidative stress indicators like malondialdehyde (MDA), comparable to standard rice bran oil. These effects are attributed to compounds like γ-oryzanol and tocotrienols in the bran, which modulate inflammatory pathways without adverse effects. In relation to cancer prevention, in vitro research on Riceberry rice bran protein hydrolyzates has shown chemopreventive potential against colon cancer cells. A 2022 study demonstrated that hydrolyzed fractions from Riceberry bran induced apoptosis and G1/S cell cycle arrest in human colon cancer cell lines (HT-29 and SW-620), with up to 76% apoptosis in metastatic cells, while exhibiting lower toxicity to normal cells. Additionally, Riceberry bran has been shown to inhibit lipid peroxidation, as indicated by reduced MDA levels in streptozotocin-induced diabetic rat models of oxidative stress. For long-term cardiovascular protection, a 2017 rat study using isolated γ-oryzanol supplementation (0.5% w/w) in a high-sugar-fat diet model of cardiorenal prevented cardiac dysfunction, reduced triglycerides by approximately 20%, and mitigated structural heart alterations; these findings are relevant given the presence of γ-oryzanol as a key in Riceberry's layer. Recent research as of 2025 has further highlighted Riceberry's potential, including a 2024 study identifying an octapeptide from Riceberry with neuroprotective effects and a 2025 randomized placebo-controlled trial demonstrating therapeutic benefits of Riceberry combined with prebiotic fibers in managing in humans.

Culinary Uses

Preparation Methods

Riceberry rice is prepared using the absorption method to achieve optimal texture and flavor. Begin by rinsing the grains minimally under cold to remove surface dust without stripping away the outer layer. A common ratio is 1 part rice to 1.5 parts by ; for example, combine 1 of riceberry with 1.5 cups of in a pot or . For stovetop cooking, bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes until the water is absorbed. Allow the rice to rest off the heat for 10 minutes before fluffing with a to separate the grains. In a rice cooker, use the standard setting with the same ratio, which typically takes 30-40 minutes depending on the model. Soaking is optional but can improve softness and even cooking; submerge the rinsed rice in for 30 minutes, then drain before adding to the pot. Avoid extended rinsing or soaking beyond this to preserve the rice's natural qualities. Steaming produces a firmer texture: after partial , transfer to a steamer and for an additional 15-20 minutes. Cooked riceberry can be refrigerated in an airtight for up to 3 days. For longer storage, portion into freezer bags and freeze for up to 6 months. Reheat by or microwaving with a splash of to restore and prevent drying.

Common Dishes and Applications

In , Riceberry is commonly incorporated into such as yam riceberry, a vibrant dish featuring cooked Riceberry grains tossed with grilled , fresh herbs like cilantro, lime juice, , chili, and an array of including carrots, cucumbers, pineapples, and shallots for a balance of tangy, spicy, and sweet flavors. This salad highlights the rice's nutty texture and deep purple hue, which adds visual appeal while providing nutritional depth. Additionally, Riceberry serves as a base for sticky rice desserts, notably in adaptations of khao niew mamuang (), where it is cooked with and milk into a creamy topped with fresh slices, offering a chewy, antioxidant-rich alternative to traditional preparations. Internationally, Riceberry has been adapted into diverse dishes that leverage its chewy consistency and earthy flavor. In fusion recipes, it substitutes for short-grain in -inspired plates, such as Thai rice berry , where the grains are toasted with spices, like and mussels, chorizo, and in a saffron-infused stock, creating a nutrient-dense one-pan that blends Thai nuttiness with Spanish aromatics. It also features in stir-fries with proteins and , bowls paired with or plant-based toppings, and vegan options like and salads for a hearty, gluten-free . Beyond whole grains, Riceberry extends to processed products that broaden its culinary applications. Its is used in for items like waffles and , providing a gluten-free base with enhanced properties compared to standard . Riceberry , rich in gamma-oryzanol, is processed into oils for cooking, and incorporated into soaps for skincare benefits; meanwhile, bars emerged as key developments in the late , emphasizing low-fat, preservative-free options made from the rice and fruits or nuts. Since 2017, Riceberry has been promoted in Thai through events like tasting dinners, where its striking color enhances plated dishes such as riceberry tacos, rolls, and pancakes, encouraging creative integrations in global menus.

Commercial and Governmental Aspects

Market Availability and Economics

Riceberry is readily available in major Thai supermarkets, such as Gourmet Market, where it is sold in 1 kg packages for around 139 THB. It is also accessible through online platforms, including Amazon since 2018, and various specialty health food stores both domestically and internationally. By 2024, exports have grown to international markets in , , and Asia via and distributors. Domestically, Riceberry commands a premium price of 50-80 THB per kg, roughly 2-3 times that of standard , reflecting its niche status as a nutritious, specialty . Globally, it retails for about $5-10 per pound in online and specialty outlets, driven by demand for health-focused products. This pricing structure underscores its positioning as a high-value compared to conventional varieties. The for Riceberry is predominantly managed by farmer cooperatives in Northeast , which handle distribution from production to milling and retail. These cooperatives, such as those in Yasothon and provinces, facilitate collection, processing, and marketing, ensuring and practices. Broken grains from milling, typically 5-10% of output, are repurposed into byproducts like rice bran for oil extraction or , minimizing and adding value. Economically, Riceberry cultivation provides farmers with a 10-20 THB per kg premium over conventional , with a higher —approximately 1.5-2 times that of standard rice farming—enhancing profitability in adopting regions. This supports sustainable livelihoods and diversification from low-margin staples in Northeast .

Promotion and Support Initiatives

The Thai Rice Department has established high-value rice production centers across the country to promote premium varieties, including , through the provision of high-quality seeds, processing improvements, and farmer training on value addition and sustainable practices. These centers, operational since at least the mid-2010s as part of broader national efforts to enhance rice quality, support community-based initiatives in provinces like Phayao and , where local groups cultivate and distribute Riceberry seeds to regional farmers. To bolster production resilience, the Thai government offers subsidies such as the 2024 program, which allocated approximately THB 29.98 billion (USD 817 million) to rice farmers for half-price chemical fertilizers and biological alternatives, encompassing high-value crops like Riceberry. Additionally, the Thai Rice Insurance Scheme, launched in 2011 in partnership with entities like , provides financial protection against climate-related risks such as droughts and floods, aiding smallholder rice farmers including those growing Riceberry. On the international front, collaborates with the (IRRI) under the Thai Rice: Strengthening Climate-Smart Rice Farming Project, a 2024–2029 initiative funded by a USD 44.13 million grant from the plus USD 92.37 million in co-financing, aimed at reducing through low-emission practices like improved and straw management. Domestically, the National Program for promotes for rice varieties, including Riceberry, via the Organic Agriculture Certification (ACT) scheme, enabling farmer groups to access premium markets with verified standards. These initiatives have driven Riceberry's expansion, with actual cultivation areas growing from about 800 hectares in 2015 (targeting 3,200 hectares by 2018) to approximately 1,440 hectares by 2019 and reaching around 3,200 hectares (20,000 rai) as of 2023, supported by policy-driven promotion across multiple provinces. Export campaigns position Riceberry as "Thailand's super grain" to highlight its nutritional profile and appeal to global health-focused consumers.

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  68. https://www.swissre.com/our-business/public-sector-solutions/case-studies/thailand-rice-insurance-scheme.html
  69. https://www.greenclimate.fund/project/fp214
  70. https://www.irri.org/news-and-events/news/thailand-moves-forward-low-emission-rice-irri-and-ministry-advance-thai-rice
  71. https://www.sciencedirect.com/science/article/abs/pii/S0305750X23002395
  72. https://greatermekong.org/wgasite/paa-or-organic-riceberry-rice
  73. https://www.nationthailand.com/business/30272340
  74. https://asianinspirations.com.au/food-knowledge/riceberry-thailands-super-grain/
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