Introducing "Rice Varieties" bestowed by the royal family, seven varieties cultivated in the 2026 Royal Ploughing Ceremony.
The Royal Ploughing Ceremony is a ritual to bring auspiciousness and boost morale among farmers, held annually in the sixth lunar month. This period is ideal for beginning rice cultivation, the primary occupation of Thai people. Unlike other royal ceremonies, the exact date is not fixed; the ceremony is scheduled according to traditional auspicious timings within the sixth month or May. This year, it is set for Wednesday, 13 May 2026 GMT+7.
The Royal Ploughing Ceremony is a ritual in which the monarch prays for the abundance of crops throughout the kingdom. Rice is considered the staple food for the people; in Pali, it is called 'Pupphanna' or 'Bupphanna' or 'Bupphannachart.' Other food plants are termed 'Aparanna' or 'Aparannachart,' referring to legumes, sesame, etc. Collectively, these are called 'Bupphannaprarannachart,' meaning all types of food plants.
The Bupphannaprarannachart offerings used in the ceremony consist of unhusked rice, including both white and glutinous rice varieties, along with 40 types of seeds. Each is contained in a white cloth bag, accompanied by taro and yam varieties. All these seeds are viable for planting.
Additionally, unhusked rice sown during the first ploughing is placed in one pair of gold baskets and one pair of silver baskets. These are premium rice varieties graciously granted by the royal family for cultivation at the Chitralada Royal Project and included in the ceremony. Part of this royal rice is sown during the first ploughing ritual, while the remainder is packaged and distributed to farmers and citizens nationwide as a symbol of blessing and good fortune for the year's crops.
In 2026, the Ministry of Agriculture and Cooperatives, through the Rice Department, received royal permission to use the "Royal-Planted Rice Varieties" from experimental plots at Chitralada Garden and expanded plots from the 2025 main rice season. These are the yields of seven core rice varieties, including:
A total of 5,147 kilograms were brought into the 2026 Royal Ploughing Ceremony and packaged for distribution to interested citizens and farmers nationwide as a token of blessing and auspiciousness for their agricultural endeavors, in accordance with tradition and royal intention.
The remaining seeds, including rice and various legume seeds, will, with royal permission, be preserved by the Rice Department for breeding in the 2026 season. These will serve as progenitors of quality crops to be disseminated to farmers in the future.
1. Khao Dawk Mali 105
A fragrant white rice variety sensitive to photoperiod, about 140-150 cm tall, with pale green stems and green leaves. The grains are slender, translucent, and firm. When cooked, the rice is soft and emits a scent similar to pandan leaves. It is drought and salt-tolerant, yielding approximately 363 kg per rai.
2. RD6
A glutinous rice variety sensitive to photoperiod, about 154 cm tall, with moderately sturdy stems and long, dark green, upright leaves. The husk is brown, grains are long and slender. Cooked rice is sticky, soft, and fragrant. It tolerates drought well and yields about 666 kg per rai.
3. RD79
A soft-textured white rice variety not sensitive to photoperiod, suitable for year-round cultivation in both wet and dry seasons. It grows about 102 cm tall with erect panicles, sturdy stems, green upright leaves, and resistance to blast disease and brown planthopper. The husk is straw-colored; grains are long and slender. Cooked rice is soft but not fragrant. Average yield is 809 kg per rai.
4. RD85
A white rice variety not sensitive to photoperiod, with erect panicles and about 104 cm height. It has strong stems, dark green upright leaves, straw-colored husks, and long slender grains. Cooked rice is fluffy with a creamy white color. Average yield ranges from 862 to 1,173 kg per rai.
5. RD26 (Chiang Rai 72)
A glutinous rice variety not sensitive to photoperiod, about 111 cm tall with sturdy erect stems. The husk is straw-colored, and it has excellent milling quality. Cooked steamed rice is soft and sticky, with a yield potential of 1,152 kg per rai.
6. RD99 (Hom Khlong Luang 72)
A fragrant soft-textured white rice variety not sensitive to photoperiod, about 113 cm tall with erect panicles and strong stems. The leaf blades and sheaths are green, and the husk is straw-colored. Cooked rice is fragrant and soft, with an average yield of 780 kg per rai.
7. RD109 (Hom Phatthalung 72)
A fragrant soft-textured white rice variety not sensitive to photoperiod, approximately 113 cm tall with a short stature, erect panicles, and strong stems. The grains are long and slender with excellent milling quality. Cooked rice is soft, sticky, and fragrant, with a high yield potential of 1,086 kg per rai.
Information provided by the Ministry of Agriculture and Cooperatives.