This research looked at the nutritional benefits of the native rice varieties in Central Region, Thailand and how processing and development of those kinds as community goods could add value. The research results indicate that the wisdom of utilization of local rice varieties reflecting on Thai desserts: Piak Poon (sweet, blackened jelly), Lod Chong (dessert in coconut milk), banana tarts, sticky rice layer cake, toddy palm cake, Thai rice vermicelli, dried rice balls, Khao Tang (rice crust) and Kgawyaco (immature grains of rice pounded and sweetened) 1. The local rice varieties using for being processed as products consist of 17 varieties. Of Khaow Laung and Luang Thong contained in carbohydrate 82.61% and 81.31%, respectively, fiber 0.73% and 0.70%, respectively, moisture 10.25% and 12.45 % respectively, ash 2.97% and 2.68%, respectively, protein 2.57% and 2.57%, respectively, fat 0.87% and 0.29%, respectively, iron 45.44 ppm and 54.14 ppm, respectively and calcium 457.51 ppm and 722.55 ppm, respectively. The selected local rice varieties are processed as products: germinated brown rice tea, brown rice porridge, rice cream liquid soup and rice cream shampoo. Therefore, these should be established Product Processing Group, utilization, and preservation of Local Rice Varieties to sustain.

Local rice varieties, Preservation, Utilization