A STRAIN or rice that grows anywhere in any weather and socks that repel fungus are among the 600 innovations on view at the 11th annual Thailand Research Expo at Central World’s Centara Grand and Bangkok Convention Centre.
The National Research of Thailand (NRCT) and other research networks are hosting the event, continuing through August 21, daily from 8 to 6, and dedicated to Her Majesty the Queen for her birthday. The theme is “Research development toward stability, prosperity and sustainability”.
“People tend to see research as being far removed from their homes, but actually it’s very close to home,” says NRCT secretary-general Sukanya Theerakullert.
“All research is aimed at improving the quality of life since, if people enjoy good living conditions, the country prospers too. Research leads to innovations, new products and greater income, so everyone benefits. It strengthens society and creates a sustainable development.”
One of the stars of Research Expo 2016 is Tubtim Choompae (Gor Khor 69) rice, developed by Ronnachai Changsri of the Choompae Rice Research Centre in Khon Kaen. It flourishes in all weather conditions regardless of geographical location.
Tubtim Choompae derives from Khao Dok Mali 105 and Sungyod rice, both indigenous to Pattalung. The red seeds are resistant to the destructive fungus known as rice blast and generate a high yield of 970 kilograms per rai.
When cooked, the rice is red, high in healthy antioxidants and sticky, making it ideal for certain kinds of dishes and snacks.
Natthaporn Sonpuek and her team at Rajabhat Rajanagarindra University may have found a way for Thailand to reduce its dependence on imported colour dyes. They’ve developed extracts from natural domestic components suitable for dyeing fabric, as in batik production.
A light blue comes from butterfly-pea blossoms, dark brown from betel palm and pink from the peacock flower, and all the colours retain their natural vibrancy, making them as appealing as any artificial hue but without the harmful chemical additives. Natural dyes are also cheaper, so production costs are reduced.
Meanwhile the Royal Thai Air Force has come up with socks that resist fungus and odour. Wing Commander Chupong Chailak, head of its Quartermaster Directorate’s Research and Experiment Division, led the project.
Athlete’s foot has been the scourge of military missions since soldiers first began wearing boots. The Air Force researchers believe they’re found a solution by coating socks with zinc oxide, which prevents bacteria and fungus, and a layer of micro-capsules containing scent that reduces odour. The innovation could be applied when the socks are being woven or worn and make them last three days.
If you’re still hungry after studying socks, you might want to try a hamburger or northern-style spicy sausage made not with pork but crickets. Dr Darunsak Tatiyalabham of Varaya Alongkorn Rajabhat University reckons householders can cut their shopping bills substantially with this insect substitute.
Also useful for the home is kitchenware sculpted from palm-fruit shells, an environmentally friendly alternative conceived by Assistant Professor Dr Singha Indrachuto of Kasetsart University.
Assistant Professor Umaporn Upara at Maejo University has made vinegar, wine and brandy using myrtales, a plant with preservative properties. This idea came out of the Plant Genetic Conservation Project initiated by Her Royal Highness Princess Maha Chakri Sirindhorn.
And Assistant Professor Puntarika Ratanatriwong of Naresuan University has developed a line of “spice pastes” ready to use in the kitchen.
This is just a small sampling of the hundreds of innovations on display at the exposition, and it’s not just academic researchers participating – anyone can submit an idea. Business and investment opportunities abound, with many of the discoveries awaiting commercial application.
Find out more at www.ResearchExpo.NRCT.go.th and www.NRCT.go.th.
This source first appeared on The Nation Life.