Rice is a type of cereal that serves as a staple food, especially in Southeast Asia. In Vietnam, rice is at the heart of the country’s culinary identity for many and served with all kinds of side dishes as a main meal. Vietnamese farmers and consumers are extremely proud of a Vietnamese rice variety called ST25, also known as Gao Ong Cua (Mr Cua’s Rice).
ST25 is indigenous rice that is produced all year round in Vietnam. One of the advantages of ST25 compared to other rice varieties is that the variety produces high yields. It can yield two to three harvests per year.
Development of ST25
ST25 rice was developed in 1991 by Vietnamese agricultural engineer Professor Ho Quang Cua, who spent most of his life researching, breeding, and developing rice in Vietnam.
ST25 began as an attempt to replicate the famous Vietnamese rice variety from Soc Trang province near the Mekong Delta in southern Vietnam. ST25 (ST stands for Soc Trang) has a sweet hint of pineapple flavour and absorbs less water than other rice varieties.
This rice also has high protein content and suitable for diabetics, the elderly, and children.
In 2019, ST25 was the first Vietnamese rice variety to win the title of “World’s Best Rice.” Several factors played a role in the ‘rise’ of ST25, including taste, nutritional value, and commercial agriculture advantages.
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