1. ADVANTAGES AND DISADVANTAGES OF THE PRODUCT:
1.1 Advantages
- ST25 brown rice retains the bran layer containing many nutrients including B vitamins, minerals, fat, fiber... The bran layer itself slows down the process of converting sugar from starch into the blood, helping to stabilize the user's blood sugar.
- Ong Tho rice - brown ST25 is fragrant, soft and easy to eat.
- Ong Tho rice - ST25 brown rice is harvested in the young ripe rice stage - the period when the rice has fragrant, sweet grains and a softer bran than conventionally harvested rice.
- The product is managed under strict cultivation processes so chemical residues are strictly controlled.
1.2 Disadvantages:
- After cutting the vacuum bag, the product can only be used for a short time because it absorbs moisture quickly.
- When cutting the vacuum bag, the product will quickly attract insects
2. PRODUCT STORY
2.1 About Mr. Tho's Rice - ST25 brown
November 2019 is the year ST25 was honored at the world rice conference. In 2020, Ong Tho Rice is an enterprise consuming ST25 rice because the cooperative associated with the Agricultural Extension Center in Long Phu, Soc Trang experimentally planted the first ST25 rice teas officially brought to the market by the author providing varieties. As a Vietnamese, there is no one who does not have national pride. Ong Tho Rice wants to accompany the author group in consuming ST25 rice grown by Vietnamese farmers, helping to deliver to consumers quality rice with strictly controlled chemical fertilizer residues. Ong Tho Rice successively launched ST25 rice lines including:
In the rice production partnership, Ong Tho requires and strictly supervises the participating parties
Rice varieties: Using certified rice varieties helps ensure increased productivity for farmers, unadulterated product quality to consumers, and helps scientists have more funding to research and breed better varieties. .
Planting area: choose coastal planting areas including rice and shrimp farming areas and 2-crop areas - suitable for ST rice varieties with good yield, few pests and ensuring time to regenerate nutrients for the soil to help farmers reduce cultivation costs, consumers enjoy quality and safer products
Farming process: we evaluate and continuously improve each crop so that products achieve the expected quality as well as calculate economic efficiency for farmers, helping the chain of cooperation and sustainable consumption: Scientists - Farmers - Businesses - Consumers.
Post-harvest treatment and packaging process: Ong Tho Rice always complies with each stage to ensure the best quality of rice grains such as: harvest time: the time when the rice is ripe, the golden hour of drying in the oven: 24 hours, Storing dry rice and milling rice as needed should preserve the aroma and deliciousness of newly milled rice.
2.2 Regarding raw material areas and production - consumption links:
Ong Tho Rice is aware that only sustainable cooperation and fair distribution of value received throughout the chain is the most sustainable method of development. So we always pursue improving product value through each season to provide customers, distributing benefits and value more fairly to scientists, farmers and workers. DN.2.3 History of formation of rice variety ST25
ST25 winning the world's best rice award is a long journey of nearly 30 years for the author group to pursue breeding, in which the group is led by labor hero Ho Quang Cua and two colleagues, Dr. Tran Tan Phuong and Dr. Master Nguyen Thi Thu Huong.
In 1991, Mr. Ho Quang Cua began participating in the research group of the Mekong Delta Rice Institute. 1992 ST rice breeding research project was born. He collected and tested traditional fragrant rice varieties from Vietnam and the world. Luck came to him on a winter morning in 1996 when visiting the fields, he discovered "strange" rice plants with purple roots and beautiful elongated grain shapes. Those were the first mutant VD20 individuals. Since then, a cross-breeding project with a series of fragrant rice varieties called ST was born. In 2000, he and his team of colleagues launched the fragrant and delicious ST3 rice variety, which was specially recognized by the Ministry of Agriculture and Rural Development as a national rice variety. In 2008, rice varieties ST19 and ST20 were recognized. Rice varieties ST21, ST24, ST25 were born one after another. "Of which two varieties ST24 and ST25 meet our highest expectations" said Mr. Ho Quang Cua.
Mr. Cua said that the breeding work in the early days was not simple because of the lack of everything, especially the Vietnamese standard for fragrant rice varieties that did not yet exist, so he "temporarily borrowed" the Thai criteria for fragrant rice BE.2541. to perform.
Later, one of his collaborators, Dr. Nguyen Tan Phuong, invented a very quick and effective method to evaluate aroma. Thanks to this scent testing criteria, he and his colleagues save a lot of time and effort. Research achievements have progressed faster than expected. Up to now, Soc Trang has a collection of fragrant rice from ST1-ST25 and red ST varieties.
3. NOTES WHEN USING
- Store in a dry place, away from direct sunlight
- Brown rice still has the bran layer intact so it absorbs moisture easily and attracts insects.
- Note: Best used within 20 days of cutting the bag.
- Add a little cooking oil when cooking to increase the flavor and sweetness of the rice
4. Reference sources:
