A bowl/ dish of cooked rice is easily seen as the cultural gastronomy in many Asian countries, e.g. Japan, China, India, Bangladesh, Pakistan, and other ASEAN countries. From the oldest historical evidence, rice-grain was grown in the Yangtze River, China; longer than 10,000 years ago. Folk wisdom on
grain agriculture was originally farmed on volcanic soil in Kyushu, Japan during the Yayoi period.

And the flow of the Mekong River was also one of the most important grain-cultivated-lands in a long time ago. It is no surprise that most winners of the world’s best rice conferences within the last 4 years were from the Mekong river shared region: Jasmine, Malys Angkor, and ST25. Traditionally, rice was
linked to the goddess belief in Japan who sowed grain in the fields of heaven. In Indian culture as Pongal, rice was an offering to the god as a thanksgiving.

As well as Thai, Cambodian and Balinese had similar cultural worship of rice’s mother as Mae Phosop, Po Ino Nogar, and Dewi Sri, respectively. Economically, rice is not only a staple food but also an important agricultural production for 3.5 billion people in Asia. Prior to being rice, the grain is previously husked and/or milled by the milling machine. There are so many grain taxonomies; one of the world’s widest diversity is absolutely Asian grain varieties. In the real market, the diversity of grain species looks at different physical genetic features that make them have different prices.

The most well-known trick in grain trading is mixing the pure grain species product with other species for making the higher price by the heavier ton of product. The faulty impurity by mixing absolutely violates the product quality. As to TAS 4004-2017– one of Thai agriculture standards that are defined for the grain purity inspection by randomizing some samples the 5% of the ton. Generally, the validation of many physical grains is still based on human vision as manual labor.