THAI GEOGRAPHICAL INDICATION

At the KHAO YAI FOOD & WINE FESTIVAL 2025, held on February 14–16, 2025, at Ile Cafe & Camping Khao Yai in Pak Chong District, Nakhon Ratchasima, guests enjoyed not only a wide selection of wines throughout the event but also a series of engaging workshops and talks.

One of the standout sessions featured a live steak-cooking demonstration by Chef James – Patsakrit Thanaanyamanee, under the theme “Creative GI Cuisine from Korat: The Lost Taste.” Chef James introduced an inventive dish using Phetch Non Thai Manila Tamarind, a recognized GI product of Nakhon Ratchasima, transforming it into a unique and flavorful experience.

“I created this menu specifically for the event,” Chef James explained. “Originally, the Provincial Commerce Office suggested I work with Thung Samrit Hom Mali Rice, but due to time constraints, I turned to Phetch Non Thai Manila Tamarind instead. I paired it with Korat Wagyu picanha beef, and to give it a special twist, I marinated the meat with larb seasoning instead of the usual salt and pepper. The herbs blended beautifully with the beef, infusing it with a distinctive aroma. For the sauce, I blended the tamarind with dill and other herbs to create a one-of-a-kind condiment. The nutty, starchy, and naturally sweet profile of the tamarind made it a perfect match.”

Once the beef was grilled to a perfect medium rare, Chef James sliced it, skewered it, and served it alongside wild watercress and his signature Manila tamarind sauce. Every guest had the chance to taste the dish, and the verdict was unanimous: “Absolutely delicious and well-balanced.”

This is a perfect example of how local treasures can be creatively reimagined to generate added value—an idea that aligns seamlessly with the growing trend of Gastronomy Tourism. Among the 164 registered Geographical Indication (GI) products across Thailand, as many as 128 items have the potential to be integrated into culinary tourism. This opens the door to countless crossovers and collaborations that help shape new identities for traditional products.

In Nakhon Ratchasima, for instance, a special pairing has been created between Dong Mafai coffee and Dan Kwian ceramics. The result? A unique handcrafted coffee dripper made of local clay—an innovative form of co-branding that merges taste and craftsmanship.

With GI products contributing more than 550 million baht annually to the province’s economy, Nakhon Ratchasima stands out as a model for leveraging the GI system to elevate local products. The success is tangible, driving income for communities and laying the foundation for a resilient grassroots economy.

According to Thailand’s Department of Intellectual Property, GI or Geographical Indication refers to:

A designation used for products originating from a specific geographical area, where a given quality, reputation, or other characteristic of the product is essentially attributable to its place of origin. In essence, GI acts as a local brand—guaranteeing the origin and standard of the product. The Thai GI label, issued by the Department of Intellectual Property, is granted to producers who follow a designated production manual and control plan for registered geographical sources.

The department also outlines the benefits of GI-labeled products as follows:

“GI is a form of intellectual property that protects the name of a product as a collective right of a community. It serves as a marketing tool that guarantees quality and prevents other regions from misusing the name.”

As of April 2021, six Thai GI products have been officially recognized and registered internationally in five countries. These include:

– Thung Kula Rong Hai Jasmine Rice, Doi Tung Coffee, Doi Chang Coffee, and Sangyod Phatthalung Rice in the European Union;

– Isan Traditional Silk in Vietnam;

– Doi Tung Coffee in Cambodia;

– Lamphun Brocade Thai Silk in Indonesia and India.

Domestically, Thailand has registered 137 GI products across 76 provinces. The Department estimates that GI-labeled products contribute over 5 billion baht in market value, significantly uplifting local economies.

GI registration offers substantial benefits to farmers and producers—comparable to world-renowned GI products like Swiss watches, Darjeeling tea, Parma ham, German pork knuckle, French wine, and Peking duck. These items are strongly associated with their places of origin, and travelers often seek out the experience of tasting or purchasing them at the source. GI thus naturally promotes tourism as well.

Nakhon Ratchasima currently leads the country with 11 registered GI products, the highest number among all provinces. These include:

1. Pak Chong–Khao Yai Custard Apple

Renowned for its exceptional quality and distinctive identity, the Pak Chong–Khao Yai custard apple has long been favored by consumers. Grown in the region’s characteristic red soil—considered the most suitable for this fruit—the custard apples here develop a naturally sweet or sweet-and-tangy flavor, a delicate aroma, smooth and sticky flesh, and small seeds. This unique terroir gives the fruit its unmistakable character.

2. Traditional Isan Thai Silk Yarn

This refers to raw silk threads hand-reeled from native Thai silkworms, which are raised on mulberry leaves cultivated locally across 20 provinces in Thailand’s northeastern region, known as Isan. The resulting yarn has a signature golden-yellow hue, with a natural sheen, softness, tensile strength, and uniformity. It is suitable for both warp and weft threads in traditional weaving.

3. Dong Mafai Coffee

Dong Mafai Coffee is Arabica coffee grown in the mountainous terrain of Dong Mafai Village, Maklua Mai Subdistrict, Sung Noen District, Nakhon Ratchasima Province. Cultivated at elevations between 400 and 700 meters above sea level, the coffee is processed to meet standard specifications as both green beans and roasted-ground coffee. It contains no more than 1% caffeine by weight, offering a refined and balanced coffee experience.

4. Khao Yai Wine

Khao Yai Wine refers to wine made from fermented juice of fresh Vitis vinifera grapes, cultivated, harvested, and processed according to defined standards within the designated geographical area of Khao Yai. This area covers parts of Pak Chong and Wang Nam Khiao districts in Nakhon Ratchasima Province, outside of protected forest zones.

Khao Yai Wine is clear and free from cloudiness, with distinctive color, aroma, mouthfeel, and flavor that reflect the grape varietals used. Wines produced from white-skinned grapes offer tropical and ripe fruit aromas with floral notes, while those made from red-skinned grapes are richly colored, with red and dark fruit aromas, and a medium to high tannin structure on the palate.

5. Thung Samrit Hom Mali Rice

Thung Samrit Hom Mali Rice refers to paddy, brown, and white rice processed from the renowned Khao Dawk Mali 105 jasmine rice variety, cultivated during the wet-season crop cycle in the Thung Samrit area of Nakhon Ratchasima. This region, spanning 14 districts, is uniquely underlain by a salt bed layer, which contributes to the rice’s long, slender grains and naturally fragrant aroma.

Rich in vitamin E, this rice is not only aromatic and visually appealing but is also believed to help nourish the skin and support the nervous system. Planting typically takes place between May and August, with harvesting from October to December.

6. Wang Nam Khiao Coffee

Wang Nam Khiao Coffee includes Arabica (Cartimor F-7) and Robusta (Chumphon 2) varieties, cultivated at elevations between 400 and 600 meters above sea level in Wang Nam Khiao District, Nakhon Ratchasima Province. The beans are processed using standardized methods into both green coffee and roasted-ground coffee, resulting in a high-quality product that reflects the cool, mountainous character of the region.

7. Dan Kwian Pottery

Dan Kwian Pottery refers to unglazed earthenware fired at high temperatures, resulting in naturally colored, glossy surfaces. The clay body is known for its strength and durability—resistant to cracking and capable of producing a clear, resonant sound when tapped. Water containers made from this pottery are watertight and do not leak.

These ceramics are crafted using traditional techniques passed down through generations in the local communities of Dan Kwian, Tha Chalung, Tha Ang, and Lalom Mai Pattana Subdistricts in Chok Chai District, Nakhon Ratchasima Province.

8. Phetch Non Thai Manila Tamarind

Phetch Non Thai Manila Tamarind refers to a large-podded variety of Manila tamarind (or Madras thorn) known for its distinctively coiled shape—often forming circular or spring-like loops. When mature, the pods are plump with slight ridges marking the seed positions. The outer skin is green with reddish tones, while the pulp inside is crisp, with a milky white-to-pink or white-to-red hue.

This tamarind variety is sweet and rich in flavor and is cultivated in Non Thai District of Nakhon Ratchasima Province.

9. Khueamma U Bua Lai Silk

Khueamma U Bua Lai Silk is a traditional handwoven silk fabric made using a two-shaft loom technique. It features a classic checkered pattern created with five distinct silk thread colors—red, black, green, orange, and white. The fabric is renowned for its intricate craftsmanship, aesthetic appeal, and unique local character. It is produced in Bua Lai District, Nakhon Ratchasima Province.

10. Pak Thong Chai Silk

Pak Thong Chai Silk refers to plain or cut-length silk fabric woven on traditional two-shaft handlooms (excluding industrial looms), using both warp and weft threads made from Thai-produced silk. The fabric must be at least 40 inches wide, tightly woven, lustrous, and colorfast, with no defects in the weave.

This silk is crafted through meticulous, time-honored techniques passed down through generations, representing a proud heritage of craftsmanship in Pak Thong Chai District, Nakhon Ratchasima Province.

11. Pak Chong–Khao Yai Durian

Pak Chong–Khao Yai Durian refers specifically to the Monthong (Golden Pillow) variety, cultivated in Pak Chong District, Nakhon Ratchasima Province. It is prized for its smooth, firm, and dry texture, fine flesh with minimal fibers, and evenly light-yellow color throughout the fruit. The durian has a mild fragrance and a rich, sweet, buttery flavor—hallmarks of its high quality and unique growing conditions in the region.

According to Mr. Wuttikrai Leewiraphan, Director-General of the Department of Intellectual Property, as stated in Thailand GI Magazine, there are four key steps to integrating GI products into gastronomy tourism:

1. Farming System – This involves preparing the GI production process to accommodate tourism, highlighting the unique blend of natural environment and local wisdom. Visitors can explore the origins of high-quality GI products firsthand, offering an immersive farm-to-table experience that reflects the roots of Thai cuisine.

2. Story of Food – Every GI product comes with a rich backstory. Sharing the history and unique qualities that distinguish each GI item from similar products in other regions helps create a narrative connection with consumers. For food-related GI items, storytelling also extends to how these ingredients can enhance various dishes.

3. Creative Industries (GI Plus) – By applying creativity across culinary, artistic, and cultural domains, GI products can be elevated beyond their raw form. This includes integrating GI craft items into tableware, pairing with culinary innovations, engaging renowned chefs, or blending with music, literature, and performing arts to offer a full five-senses dining experience.

4. Sustainable Tourism – The final step emphasizes long-term sustainability through conserving local identity, encouraging the use of GI products alongside other local ingredients, minimizing food waste, and protecting local GI heritage. The goal is to make GI products emblematic of their regions for generations to come.

Gastronomy tourism is gaining momentum, as every GI product has the potential to attract travelers eager to taste authenticity at the source. When paired with creative dishes like Chef James’ wagyu steak with Phetch Non Thai Manila tamarind sauce—and complemented by a glass of Khao Yai wine—the experience becomes unforgettable.

And it doesn’t stop there—after enjoying a memorable dish, it’s only natural that visitors become curious about where the ingredients come from. This often sparks a desire to visit the source—the farm or hometown of the GI product. Such interest fuels agricultural tourism, creating new streams of income for local producers and communities.

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