戦争はまだ終わらない 中東は燃え上がり 世界経済は綱渡りの状態にある ── 世界が注目する第2回イスラマバード会議の結果はまもなく明らかに SO OK TRADINGによる記事 2026年4月15日

「タイの天然ゴム：農園から世界戦略商品へ」 公開日：2026年3月28日 タイは単なるゴム生産国ではなく、世界市場をリードする存在です。天然ゴム輸出のシェアは30%以上を占め、世界の自動車産業、医療、建設分野に欠かせない資源となっています。本記事では、タイのゴムの強みから、EV時代とグリーン経済（BCG）における未来の方向性までを詳しく解説します。

Thai durian is one of the country’s most iconic fruits, earning the title "King of Fruits” thanks to the rich, distinctive flavour that sets it apart from other varieties. If you're looking to try durian at its best, it's a seasonal fruit available about six months a year, typically from April to September. 1.April to June - Eastern Thailand produces most of the country's durian, with May being the peak month. 2.July to September - Southern Thailand takes over as the primary durian producing region. There are five main Thai durian varieties that are especially popular: 1.Monthong (Golden Pillow): Pale yellow flesh, smooth and dry texture, thick meat with small seeds. Very sweet with a mild aroma. 2.Chanee: Deep yellow flesh with a rich, creamy texture. Medium fibre content. When fully ripe, the flesh becomes soft and bold in both sweetness and smell. 3.Kanyao: Golden yellow flesh, soft and fine texture with a balanced sweet, creamy taste. Medium fibre, pleasantly aromatic. 4.Puangmanee: Deep yellow, sticky flesh with a thin layer of fruit. Intensely sweet with a fragrant aroma. 5.Gradoom: Bright yellow, soft textured flesh with a thinner layer of fruit and larger seeds. Mildly sweet, less creamy and tends to become mushy when overripe.