Whole grain Riceberry rice entered the Thai rice market over ten years ago and is well known for its distinctive appearance, nutritional value and numerous health benefits. Very popular among vegetarian, vegan, and health-conscious consumers, it is positioned as an organic food and has excelled in premium markets, gaining a high price. An ideal source of complex carbohydrates, dietary fibre, vitamins, minerals and antioxidants, Professor Apichart Vanavichit and his research team at the Rice Science Center, Kasetsart University show that the wholegrain offers many additional health benefits.

The researchers initially developed Riceberry with the aim of boosting nutritional values, fragrance and the taste of rice. Riceberry was developed from a cross between two renowned Thai rice strains: Jao Hom Nin, a Thai non-glutinous purple rice, and Khoa Dawk Mali 105 (Thai Hommali rice). The purple-black coloured grain was developed by Prof Vanavichit’s team in 2002 and several years of integrated research into its nutritional properties, anthocyanin stability, and physical and cooking properties followed. To date, there are 65 research projects focused on Riceberry with 39 patent applications and 18 endorsed patents. Notably, Riceberry bran is loaded with powerful antioxidants, anti-inflammatory agents and vital health-promoting compounds that can help to lower the risks from disease.

Riceberry bran is loaded with powerful antioxidants, anti-inflammatory agents and vital health-promoting compounds, helping lower the risks from disease.