On April 25, 2025, in Udon Thani Province, Deputy Prime Minister and MHESI Minister Prof. Dr. Yotchanan Wongswadikul presided over the launch of the 'Smart-Cut Fertilizer for Thai Farmers' project to assist agricultural workers affected by soaring chemical fertilizer prices and soil degradation issues. The launch was attended by Labour Minister Julphand Amornvivat, Deputy Agriculture Minister Watchrapol Khaokham, and officials from various government agencies.

Prof. Dr. Yotchanan stated that the government recognizes farmers as the "vital heart" of Thailand's economy but noted they face mounting challenges from climate change and global commodity price fluctuations. The government is therefore implementing science, technology, and innovation to reduce farmer costs and increase incomes. Rather than simply producing fertilizer, the project integrates knowledge with appropriate technology by shifting from standardized fertilizer use to customized blends designed specifically for each area's soil conditions. Results show the approach can reduce costs by 40-60% while increasing organic matter and restoring soil health.

The program uses agricultural cooperatives as the foundation for installing production equipment and smart platforms, with plans to expand nationwide to ensure food security and economic prosperity. The pilot began in Udon Thani with plans to scale to model cooperatives before national rollout. The initiative also presents an innovation combining agricultural waste like rice straw with chemical fertilizer bases, improving productivity while rehabilitating soil long-term and reducing environmental impact.

Deputy Agriculture Minister Watchrapol Khaokham noted that Thailand imports over 40% of its chemical fertilizers due to geopolitical issues, making the organic-chemical hybrid 'smart fertilizer' a critical solution for reducing dependency and addressing soil degradation caused by chemical-only approaches.

On April 24, 2025, the Commerce Ministry led a team to survey transport routes at the Hu Hui International Border Crossing, Youyi Gate, and China's fruit trading center, requesting border officials to facilitate smoother transit and cargo handling during Thailand's fruit season. Deputy Prime Minister and Commerce Minister Supajee Panitchpakdi assigned her advisor Piyanuch Wuttisorn to lead the inspection mission at the Hu Hui Crossing in Langshan Province, alongside Sunantha Gangwalkulgij, director-general of the International Trade Promotion Department (DITP). The team met with Viettel Logistics Park director Le Hong Giang to study the modern border logistics center's capabilities and discussed ways to help Thai private enterprises utilize the facility to boost transport efficiency to China. The delegation surveyed truck transport routes carrying Thai goods through Vietnam to China, including rest stops, customs checkpoints, and border crossing lanes at Hu Hui Crossing, and held discussions with Wu Viet Hai, deputy head of the Dong Dang-Langshan Border Economic Zone Administrative Committee. The team also met with Huang Aidon, a Chinese level-2 inspector from Chongzuo city in Guangxi Zhuang Autonomous Region, and Gao Hui, deputy head of Youyi Gate Customs, to thank them for their assistance during last year's fruit season when Thailand exported durians to Guangxi totaling 80,900 tons. For 2025, the officials highlighted their preparation efforts including extended operating hours, increased border staff, and 40 new priority lanes for agricultural products and fruits with priority processing. The arrangements allow trucks to wait for inspection results in authorized areas outside the gate to reduce border congestion. Currently, there are 6 vehicle lanes (3 inbound, 3 outbound) at the zero-kilometer border line, with ongoing construction to expand to 14 total lanes (7 inbound, 7 outbound) upon completion. During peak season, plans include directing Vietnamese trucks to use the Phu Chay Bilateral Border Crossing between China and Vietnam to manage congestion.

Doctor Explains: Is Cooking Rice in Bulk and Refrigerating It Good or Bad for Your Health?

Compiled by Sanook Online News Team April 25, 2026

Based on international media reports, the trend of cooking large batches of rice, dividing it into portions, and storing it in the refrigerator for later consumption is gaining widespread popularity online. Many people are questioning whether storing rice in the refrigerator for extended periods is actually beneficial to health.

Currently, many people opt to cook rice once and store it throughout the week to save time, with the belief that it may be "healthy" because it helps create resistant starch. However, experts warn that while there are real benefits, there are also significant risks if not handled properly.

Dr. Nguyen Huy Hoang from Vietnam explains that cooked rice that has cooled down, particularly when refrigerated in a standard freezer compartment for 8-12 hours, develops "resistant starch"—a type of starch that isn't digested in the small intestine but moves to the large intestine where it becomes food for beneficial microorganisms in the digestive system. As a result, refrigerated rice may offer certain benefits, such as helping reduce the glycemic index (GI) compared to hot rice, assisting with weight management, and promoting gut health. It's particularly suitable for those at risk of blood sugar irregularities or those managing their weight.

Additionally, storing rice in the refrigerator extends its shelf life. At room temperature, rice is safe for only 2-4 hours, but when stored in a refrigerator below 5 degrees Celsius, it can last 1-2 days and potentially up to 3 days with proper storage.

However, Dr. Nguyen Huy Hoang emphasizes that the main risk doesn't lie with the refrigerator itself, but with how the rice is handled before and after storage.

One critical risk factor is the bacterium Bacillus cereus, commonly found in rice. When cooked rice is left at room temperature too long, this bacteria can multiply and produce toxins that are heat-resistant, meaning reheating the rice cannot fully eliminate the risk of food poisoning.

Associate Professor Dr. Nguyen Thi Lam, former deputy director of the National Institute of Nutrition, adds that if rice is stored in the refrigerator without a tightly sealed container, cross-contamination from other raw foods may occur. Furthermore, storing rice too long can cause it to lose moisture, become hard, and become difficult to digest, especially for those with weak digestive systems.

Regarding concerns about nutritional loss, experts point out that the refrigerator isn't the main factor causing vitamin reduction. White rice naturally contains low amounts of vitamin C and vitamin A, so changes are negligible. Vitamins more significantly affected are B vitamins (such as B1, B2, B3), which are water-soluble and sensitive to heat.

However, most vitamin loss occurs during the cooking process itself. Refrigeration causes only minimal loss, while reheating multiple times is what significantly reduces vitamins. For example, vitamin B1 can decrease by 10-30% if rice is reheated multiple times.

7 Essential Safety Practices for Consuming Refrigerated Rice

Experts recommend that rice can be stored in the refrigerator, but strict food safety guidelines must be followed:

1. Don't leave cooked rice at room temperature for more than 2 hours after cooking 2. Cool rice quickly and refrigerate within 1 hour 3. Store in tightly sealed containers or zip-lock bags to prevent cross-contamination 4. Keep the refrigerator at below 5 degrees Celsius 5. Store rice for no longer than 3 days 6. Reheat rice only once and ensure it's heated thoroughly throughout 7. Discard rice immediately if it shows signs of spoilage such as off odors, mold, or unusual discoloration

After spending over 20 years living alone and without love, a 60-year-old Japanese traditional dancer has found unexpected romance in her twilight years with her 26-year-old male student—34 years her junior—becoming a widely discussed story in Japanese society. The couple appeared together on the Japanese television program "Welcome, Newlyweds!" in April, but chose not to reveal their true identities despite drawing significant viewer attention.

The woman is an experienced actress and dancer from Ibaraki Prefecture who has devoted her life to traditional dance arts since childhood and currently serves as a teacher in the "Subaki" theater troupe, which performs Taichu Engeki style performances. Taichu Engeki is a Japanese folk performing art that blends traditional dance, Kabuki-style performance, and emotional storytelling, typically featuring male actors playing female characters. The Subaki troupe was founded by the woman's mother about 40 years ago and once had approximately 50 members, performing across hot spring towns throughout Japan, reflecting the art form's former prosperity.

Just three days after the young man joined the theater company, the woman took the initiative, revealing she was single and clearly expressing her interest in him. In her personal life, she has been through three divorces and lived as a single woman for over 20 years, nearly accepting she might never experience love again, until the 26-year-old man changed everything.

The man is an office worker who has long been passionate about Taichu Engeki, though his family once opposed his dreams. He decided to join the Subaki troupe after accidentally spotting the theater's advertisement, which marked the beginning of their fateful meeting. At the theater, he was captivated by her beauty, while she found him youthful and charming.

From a teacher-student relationship, both of their feelings quickly grew into love, with the woman being the first to show interest. Within days of him joining the troupe, they became increasingly close. Their relationship quickly became a social media sensation in Japan, with many viewing it as a pure love story that transcends age limits, while others admired the woman's vitality and life force despite being 60 years old.

Watching her dance immediately attracted him, and he later recounted that when he first held her hand, he knew she was "the one" for him. The couple registered their marriage in December of last year.

Interim Manchester United manager Michael Carrick has stressed that he is content managing the Red Devils despite ongoing uncertainty about whether he will become the club's permanent manager. Since taking over from Ruben Amorim in January, Carrick has made significant improvements, lifting Manchester United to third place in the Premier League table and positioning them well to secure a UEFA Champions League spot for next season. However, his future at Old Trafford remains unclear as no permanent appointment has been confirmed for the upcoming season. When asked recently about his future with Manchester United, Carrick said: "I've said this many times already—I mean, I'm happy to be here. I'm content with the role I've been given." "We've had some good results and we're in a fairly good position, but there's still a lot more to do. We want to continue developing. There are several areas where we'd like to make real progress. I'll keep watching and working," he added. "I say the same things to you every week. That's all I can really say, but I've mentioned it many times already. I'm happy to be here. I love being here. It's a tremendous honour to be in this position, and I'm satisfied with the responsibility we've been given."