A Variety of Traditional Rice Varieties, Conservation and Utilization of Traditional Rice Phetchabun

Abstract

This Phetchabun traditional rice research had objectives: 1) surveying and collecting 2) studying on their economic, social, cultural and traditional knowledge.The process of this research were 4 steps as :   1) survey andcollect by query, interview, andfocus group 2) survey, study and syn the sis data about economic, social,culture,and traditional knowledge.There sults showed that there were 116 traditional rice varieties. In the past, Phetchabun farmers had planted traditional rice in daily consumption and cooking dessert for oblation and Buddhist traditions. There were 11 varieties in Muang Phetchabun District, which was plant edin deep water along the Pasakriver. They were planted 51 varietiesin Nam nao District and villagers used Paya-luem-kaeng tocook bamboo ricein local traditions. In Khao Kho District, they wereplanted 50 varietiesandonly 28 varieties that can germinatein experimental plotsresulting in therisk ofextinction. Rice were usedin Hmong New Year Festival for making new rice and cooking dessert called Chua. The researcher planted 116 varieties inexperimental plots to study them or phology from June to December 2015 and recorded according to the Rice Research Institute, Department of Agriculture, Ministry of Agriculture and Cooperatives. The result showed that most rice were uplandrice and glutinous rice. Their lamina and leaf sheath were green. The fastest growth riceseedling were Leung-noi, The-pee,Kaset-raung-yaw, and Rong-Khanun. Their stipulewere white and clumpofrice werestraight. Theperiod of seedling field to flowering were 90 to 105 days. One hundred paddy seed were weighed. Itwas found that Khaw-nga-chang was most weight of 4.36±0.04 g while Khiew-nguwas minimal weight of 1.62±0.06 g.The most of brown ricegrain was rather round.Increasing theirproductivity and adding their value weresupported by promotion oforganic rice cultivationand privatizationintomilled riceandbrown rice.Fromthis research, sometraditionalricewereplantedfor consumption because thesericewereappropriatetothe climateandterrain and they werea uniqueandtasty.Tomaintain Phetchabuntraditional ricevarieties should conservation, utilization, anddisseminationoftheir knowledge.