Indian Journal of Traditional Knowledge Vol. 13 (3), July 2014, pp. 473-483 Nuances of traditional knowledge in utilization of rice landraces by a farming community in North-Eastern Thailand Satian Chunta1*, Preecha Prathepha1, Thiha1 & Boonrat Jongdee2 1Walairukhavej Botanical Research Institute, Mahasarakham University, Thailand 44150 2Ubon Ratchathani Rice Research Center, Thailand 34000 * E-mails: [email protected]; [email protected] Received 18.12.13, revised 05.05.14 Thailand has a large number of rice landrace varieties which are still grown by native tribes and small farmers in distant areas of the country. In these remote areas agricultural practices are primarily for food sufficiency and the farmer’s livelihood. Different native rice varieties are used for different purposes. Traditional utilization of rice landraces in Northeastern Thailand include: food, medicine, rituals, wine and native whisky; agriculture and animal feed; economic purposes and exchange. This paper presents the traditional knowledge of utilization of rice landraces of farmers in four selected locations of Northeastern Thailand (Sakon Nakhon, Roi Et, Ubon Ratchathani and Nakon Rachasima Provinces). Keywords: Traditional knowledge, Utilization, Rice landraces, Farmers, Northeastern Thailand IPC Int. Cl.8: A01, A01G 9/00, A01G 16/00 Rice (Oryza sativa L.) is the principal staple food when hybrid seeds failed to give the desired results, for more than half of the world’s population. Rice is being attacked by different infectious pest, diseases especially important in Asia, where it is the most and other climate hazards. North eastern Thailand has significant food crop for more than 2 billion people1. various ethnic groups that cultivate and conserve The study shows that the preferences of consumers in native rice varieties. They use rice as the staple food several countries for good quality rice are similar, but in everyday life and to make various products. This preferences for shape and chemical attributes seem to study was carried out in the villages of four provinces vary2,3. Landraces of rice play a very important role in of North eastern Thailand to survey, explore, and local food security and sustainable development of document the existence of such indigenous rice agriculture in addition to their significance as a germplasms. 4 resource for genetic improvement .Landraces are cultivated under diverse environmental conditions in Methodology Thailand (total area 79% rainfed in the North and A survey was conducted from January 2008 to North east, 17% in irrigation and 4% in the South 5 March 2011 in 4 selected locations of Northeastern east) . Northeastern Thailand is a plateau in which Thailand (Sakon Nakhon, Roi Et, Ubon Ratchathani about 38.4% of the land is suitable for rice 6 and Nakon Rachasima Provinces) that were known or cultivation . The green revolution eradicated most reported to have rice landrace cultivation (Fig. 1). traditional landraces in almost all of the rice growing Data was collected from farmers that cultivated and countries of the world, but Thailand is among one of conserved rice landraces in the community via the few countries that retained their wealth of 7 indepth-interviews of willing farmers (N=40) and traditional rice varieties . Some of the native rice focus group discussions (N=120). The field study cultivars became extinct, save for a few in some included collection of rice variety samples (Table 1) interior places and tribal pockets of the country. and farmers demonstrating traditional knowledge Those local landraces, however, regained their utilization of rice landraces, including specialty and importance in the last decade of the 20th century, organoleptic traits as well as application for food or —————— ingredients as indicated in Table 2. All the recorded *Corresponding author characters are based on the long time experience of 474 INDIAN J TRADITIONAL KNOWLEDGE, VOL, 13, NO. 3, JULY 2014 farmers and community members. Information analysis was conducted using content analysis and were cross checked and reported descriptively. Results and discussion Traditional knowledge utilization (Table 3) by farmers of rice landraces in Northeastern Thailand differ by location. Most of the farmers have a culture of eating glutinous rice (most rice varieties are glutinous rice excep/8t for Mali Daeng, Set Thee, Khao Noi, Mali Dam, So Ma Lee, Sang Yod, Jow Daeng and Pin Keaw), but the farmers in Nakhon Fig. 1—Map of Northeastern Thailand marked with selected sites Rachasima eat non-glutinous rice (Fig. 2). Utilization of study of native rice varieties were classified into 6 Ou: Ou is made with rare meat. A soup is prepared categories namely, food, wine and native whisky, by pouring a little water over the rice (Khao Koaw) medicine, ritual, agriculture and animal feed; and and stirring until sticky. Ou is commonly eaten with economic purposes and exchange (Fig. 3). These uses various vegetables. are discussed in detail below. Oua: Oua is prepared with small fish or small 1. Food: Rice is the staple food in everyday life, animals such as frogs, baby frogs or tadpoles, and farmers cook it as food for sustenance. The bullfrogs, shrimp, etc. Preparation is the same as Ou: culture of eating is linked to the food that is available mixing in Khao Kaow until its sticky, but to eat. Sticky rice or glutinous rice with curries such remembering to use less water than than curry. as Keang, Oum, Lab, Sa, Koy, and Tam (names of Oum: Oum is made from fish, shellfish, frogs or local food types) are typical examples. Also, rice is mice. It is made in the same way as Ou and Oum, but crucial to the way of life of farmers; they use it to with not as much water as curry. Oum is cooked by make food as follows: adding Khoa Bue and Khao Koaw warmed up, and 1.1 Rice as a condiment: The eating, or food stirred until sticky. Oum is popularly eaten with culture, of farmers are different. Some use processed various vegetables. rice as ingredients in food such as Khao Koaw and Keang: Keang is a curry cooked with vegetables Khao Bue. Khao Koaw is made by roasting the sticky and meat. The commonly used ingredients include rice until it smells good. It is then ground into powder Khao Bue, Keang Nuo Mai (young bamboo curry), and put into jars or plastic bags to keep for cooking. Keang Pak (vegetable curry), etc. Keang is commonly Khao Bue is made by soaking the sticky rice in water cooked and linked with eating culture and traditional overnight, then taking it out and draining the water consumption by farmers in Northeastern Thailand. away. After that, it is pounded and mixed with Hom 1.2 Rice as food preservatives: Rice is used to Bo fresh leaves and Ya Nang fresh leaves thoroughly preserve various foods. Here are some examples: and made into flat bales to dry and put in plastic bags Talo: Talo is made with preserved pork, or it can to keep for curry. Rice as a condiment has a be made from other meats such as beef. It is made by relationship with food culture as follows: cutting meat or pork into thin strips and mixed with Koy: Koy is a dish made with beef, buffalo, garlic, salt, steamed sticky rice, and a little water. It wildlife, shrimp, fish or shellfish with some plants can be stored in a jar for up to one month. The and mushrooms. Khao Koaw (about 15-30 gm or 1-2 addition of steamed sticky rice helps the fermentation tablespoons) is used to cook with Koy to give it good and adds pleasantly to the taste and smell.Talo is aroma and delicious taste. popular for making curry. Sa and Lab: Sa and Lab are made with beef and Mum: Mum is made with pork, beef or dog meat buffalo.Sa is sliced meat and Lab is minced. Khao with liver. There are two types of Mum. The first is Koaw (about 15 gm or 1 tablespoon) is put into Sa, made by mixing the meat with steamed glutinous rice, and about 15-20 gm is put into Lab for good aroma garlic, and salt. Then, it is cooked to taste and put in a and delicious taste. Sa and Lab are popular at fermentation jar or covered with bamboo for 3-5 traditional ceremonies and receptions for visitors. nights. It is then taken out to cook by boiling with CHUNTA et al.: UTILIZATION OF RICE LANDRACES OF FARMERS IN THAILAND 475 Table 1—Rice landrace varieties and locations studied that farmers used in daily life Locations Sakon Nakhon Roi Et Ubon Ratchathani Nakhon Rachasima Number of varieties 6 20 20 2 Local name of native rice Glutinous rice Non-glutinous rice Non-glutinous rice Non-glutinous rice varieties 1. Hom Phu Phan 1. Mali Daeng 1. Jow Daeng (Red rice) 1. Set Thee (White rice) (Red rice) (White rice) 2. Pla Keng (White rice) 2. Mali Dam 2. Pin Keaw (White rice) 2. Khao Noi (Black rice) Glutinous rice (White rice) 3. Hnon Na (White rice) 3. So Ma Lee 1. Hom Nang Noul (White rice) (White rice) 4. Hang Hee (White rice) 4. Sang Yod 2. Hom Sa Ngiem (Red rice) Glutinous rice (White rice) 5. Pla Sil (White rice) 1. Nuew Daeng 3. Hom Hai (Red rice) (White rice) 6. Kum (Black rice) 2. Lao Taeng 4. Hom Tung (White rice) (White rice) 3. Hom Pha Ma 5. Hom Sam Ko (White rice) (White rice) 4. Kum I 6. Khao Dow (Black rice) (White rice) 5. Kum II 7. Haw Daeng (Black rice) (White rice) 6. Kum Kok Kaow 8. Nang Bhun Ma (Black rice) (White rice) 7. Kum Loy 9. Ei Tea (Black rice) (White rice) 8.