Rice is edible starchy cereal grain and the plant by which it is produced. It is native to the tropics and subtropics of South-east Asia. More than 90% of the world rice production is in Asia. Roughly one-half of the world population, including virtually all of East and South-east Asia, is wholly dependent upon rice as a staple food; 95 per cent of the world’s rice crop is consumed by humans. Grains are quite nutritious when not polished. In the New World, 60% of domestic rice consumption went into direct food use, 11% into processed food, and 29% into beer production. Common or starchy types are used in various dishes, cakes, soups, pastries, breakfast foods, and starch pastes; glutinous types, containing a sugary material instead of starch, are used in the Orient for special purposes as sweetmeats. Rice bran contains 15–17% oil, and is a source of vitamin B, used as a preventative and cure of beriberi.
Thai rice Thailand is one of the world’s largest rice producers and also ranked first for rice exporter. Rice production can be classified into four ecosystems; irrigated, rain fed lowland, deep water, and upland. Thailand is divided into four regions. Each region has different rice-growing environments.
