Boosting heirloom rice farmer income through improved post-harvest practices

Members of the Mountain Province Heirloom Rice Farmers’ Agriculture Cooperative and staff of Heirloom Rice Project (Ana Cope and Joseph Sandro) at the newly built heirloom rice processing center in Bontoc, Mt. Province, Cordillera. The processing center was funded by DA-RFO CAR.

Implementing good postharvest practices is important - not only for  improving rice yields and quality, but also for helping to improve the incomes of smallholder farmers.

IRRI is facilitating public-private partnerships in order to improve smallholder livelihoods and resilience. Together with Kellogg Company, IRRI is supporting local cooperatives to manage model processing centers which conforms to high quality standards through the Heirloom Rice Project (HRP) in the Mountain Province of the Philippines. 

During the first phase of the HRP, a participatory needs and opportunity assessment (PNOA) was organized with heirloom rice farmers from the Mountain Province. Through the assessment, farmers were able to identify their need of postharvest machinery and technology.

As a result, postharvest processing machines were provided to the Mountain Province Heirloom Rice Farmers’ Agriculture Cooperative (MPHRFAC) to support the second phase of the Heirloom Rice Project (HRP), funded by Philippine Department of Agriculture - Bureau of Agricultural Research. The machines helped improve the quality of heirloom rice by enabling more efficient milling, grading, and storage, which also minimized rice weevil infestation.

Department of Agriculture launches first Philippine traditional rice seed catalog

MANILA, Philippines—The Department of Agriculture (DA), through the Bureau of Plant Industry (BPI), launched Philippine Traditional Rice Varieties, the country’s first seed catalog of indigenous rice varieties.

This catalog is the first publication of the Bureau for traditional rice varieties, according to Dr. Vivencio Mamaril, officer-in-charge of BPI and a project leader at the National Seed Council. Traditional farmers continue to grow these indigenous rice varieties because of their resistance to pests and diseases, low fertilizer requirements, and good eating quality said Mamaril. He added that plant breeders also use traditional rice varieties as sources of germplasms for developing new varieties because of their exceptional ability to withstand environmental and biological stresses as well as their excellent aroma and grains.    

Philippine Traditional Rice Varieties is a collaborative effort of BPI, which implements the DA’s programs on the plant industry sector, Philippine Rice Research Institute (PhilRice), Agri-Pinoy Rice Programs, and the International Rice Research Institute (IRRI).  It contains photos, physical descriptions of each variety at various growth stages, quantitative traits of its grains, place of origin, and other information collected by the participating research institutes. The catalog was launched during the 87th-anniversary celebration of BPI on 18-19 January.

During the event, the DA presented an award to the various projects that contributed to the seed catalog: DA-PhilRice project on Profiling Traditional Varieties, BPI-IRRI project on Characterization of Philippine Traditional Varieties, DA-IRRI Heirloom Rice Project, and the National Seed Council.

The award was given to Renato Reaño, the lead of the Characterization of Philippine Traditional Varieties project, and Dr. Casiana Vera Cruz, head of the Heirloom Rice Project, for their “significant contributions through their technical expertise in varietal characterization of Philippine traditional rice varieties.”  They shared the honor with Loida Perez of PhilRice and Mamaril.

The Philippine Traditional Rice Varieties Seed Catalog is a manifesto to the Philippines as a country blessed with the bounties of nature, according to the DA Secretary Emmanuel Piñol. He also described the catalog as an important part of the country’s effort to modernize the rice sector for the Filipino people.

Some members of the projects that contributed to the country's first seed catalog of indigenous Philippine rice varieties (from left to right): Ana Cope (IRRI), Renato Reaño (IRRI), Vivencio Mamaril (DA-BPI), Pauline Capistrano (IRRI), Joseph Sandro (IRRI), Marissa Romero (PhilRice), Magdalena Wanawan (DA-RFO CAR), and Virginia Tapat (DA-RFO CAR). 

Learn more about IRRI (www.irri.org) or follow us on social media and networks (all links down the right column).

Ifugao heirloom rice displays its colorful versatility at Filipino gourmet food festival

Blue paella by Chef Jaja Andal

TAGAYTAY CITY, Philippines, 2 August—The Ifugao heirloom rice variety Dona-al was recently featured with other Filipino gourmet foods at the media launch of Discovery Country Suites’ Feast of Colours. The main event will be on 13-14 August. 

Food connoisseurs and bloggers got the chance to relish an array of delectable Filipino dishes, among which is Chef Jaja Andal’s Blue paella, a stimulating combination of seafood and Dona-al, a traditional rice unique to Ifugao Province. Chef Jaja dyed the heirloom rice using pea flower, an herb that also has therapeutic effects, to give it a delicate blue hue that added an extraordinary visual impact to her creation.

The flower from the blue ternate was used as colorant to the Blue Paella, using the variety Dona-al as main ingredient 

Dona-al (a sub-variant of Tinawon) can better absorb the blue hue from the pea flower and is therefore an apt choice for the blue paella recipe, noted Dr. Rochie Cuevas, a grain quality specialist at the International Rice Research Institute (IRRI).

The idea behind Feast of Colours is derived from the vibrant colors and vigor of Tagaytay City’s lush landscapes. Conceptualized by Discovery Country Suites’ Chefs Anthony Raymond and Rhea Sycip, in collaboration with guest Chefs Nancy Reyes-Lumen and Jaja Andal, the Feast of Colours highlights home cooking as an integral part of Filipino customs and traditions and accentuates the Philippines’ colorful array of delicacies.

 

Chefs Jaja Andal, Rhea Sycip, Anthony Raymond, and Nancy Reyes-Lumen 

Having the heirloom rice recipes from the Cordillera Region in Discovery Country Suites’ Feast of Colours speaks of the successful collaboration of the Heirloom Rice Project with the players in the burgeoning niche market for these varieties.

IRRI and the Department of Agriculture (DA) are always on the lookout for partners to ensure the survival of the region's rice culture and the revered terraces, in this case, through restaurants that offer heirloom rice. The DA-IRRI Heirloom Rice Project also safeguards the link between end-users and the farmers as demand for this specialty rice is expected to increase over time.

A plate of colors: blue paella, duck adobo, crispy lapu-lapu, seafood bicol express, and muffin for dessert

The Blue paella was complemented with an equally delicious entrée from Discovery Suites’ roster of excellent chefs to create a feast of colors on the plate. Chef Anthony Raymond prepared hearty well-loved viands such as Seafood Bicol express, Crispy whole lapu-lapu, Duck adobo, and his take on Oysters Rockefeller for appetizers.

Guest Chef Nancy Reyes-Lumen cooked Mechado paprika and Rodrigo’s roast, a recipe from the well-celebrated The Adobo Book that she co-authored. Aside from the paella, Chef Jaja also served a salad of Tagaytay flowers and greens, and crab paté. The desserts by Chef Rhea included Amadeo muffins and Avocado sponge cake. 

Heirloom rice varieties are already a big favorite among the clients and customers of Discovery Country Suites in Tagaytay City. In its Restaurant Verbena, Chef Celmar Ambida uses aromatic red-grained Imbuucan to produce Arroz loco, a paella-like creation that fuses the flavors of the heirloom rice, lobster oil with tiger prawns, clams, herb-baked oysters, sausages, crab roe, crispy chicken thighs, barbecued red-braised pork belly, salted duck egg, shaved queso de bola, and chicken fat croutons. 

Drs. Casiana Vera Cruz, Digna Manzanilla, Rochie Cuevas, Cyril Domingo, and Anne Marie Eligio from the Heirloom Rice Project attended the food festival media launch. The team mingled with the creators of the innovative heirloom rice recipes and shared information about the varieties.

Arroz Loco paired with heirloom rice

Lechon Roll is served with heirloom rice and dipping sauces

A Lechon roll is also available from the restaurant’s menu. Their version of the classic lechon kawali is served with Dona-al and with three different dipping sauces: pork liver, spiced vinegar, and pickled papaya.

Chef Celmar makes use of Tinawon varieties for his varied heirloom rice recipes at the Discovery Suites Restaurant Verbena

Guests from the media and the DA-IRRI HRP team with Chefs Jaja Andal and Nancy Reyes-Lumen, Rhea
Sycip and Anthony Raymond

HRP Project Leader Casiana Vera-Cruz and Co-Project Leader Digna Manzanilla enjoy the blue-dyed
Dona-al, cooked paella-style by Chef Jaja Andal

Talangka paté by Chef Jaja Andal

Rodrigo’s roast by Chef Nancy Reyes-Lumen from the Adobo Book

Mechado paprika by Chef Nancy Reyes-Lumen

Seafood Bicol express by Chef Anthony Raymond

A salad of colorful flowers and greens of Tagaytay

Pinoy baked rockefeller by Chef Anthony Raymond

Avocado sponge cake by Chef Rhea Sycip

Photo credits: Anne Marie Eligio, Discovery Suites, Cyril Domingo

Learn more about IRRI (www.irri.org) or follow us on social media and networks (all links down the right column).

The Cordillera's heirloom rice makes a splash at Madrid Fusion Manila

Some of the Madrid Fusion Manila participants take a break from their many activities. 

PASAY CITY, Philippines, 7-9 April—The heirloom rice of the Cordillera Region again attracted international attention at the world’s most prestigious gastronomic congress, the 2016 Madrid Fusion Manila.

Chefs and food aficionados from all over the world gathered for the annual event at the SMX Convention Center. With this year’s theme, The Manila Galleon: East Meets West, the event celebrated gastronomic finds from across the globe including the traditional rice varieties found only in the Philippine provinces of Ifugao, Mountain Province, Benguet, and Kalinga.

The rice varieties were featured at the booth of the Heirloom Rice Project (HRP), a joint venture of the Department of Agriculture (DA) and the International Rice Research Institute (IRRI). The booth presented the country's indigenous products, not only to increase global awareness, but also to show the potential role of the heirloom rice industry in improving the lives of Cordillera farmers’ and in conserving their heritage. 

This is the second time HRP participated in Madrid Fusion Manila and, like during the previous congress, the pigmented rice varieties attracted the attention of local and international audiences. Among them were local and international restaurateurs who showed keen interest in including heirloom rice in their menus, chefs who are on the lookout for new ingredients, and heads of food companies who are seeking to diversify their products. The rice likewise drew food bloggers and writers, health advocates, government representatives, students, and senior citizens.    

HRP team members ran the booth, which included displays of the Lab-labi, Ominio, and Unoy rice varieties for sample tasting.

The HRP team, led by Drs. Casiana Vera-Cruz and Digna Manzanilla, offered visitors samples for tasting of varieties Unoy, Lasbakan, Lab-labi, Chorchor-os, Ulikan red, and Ominio. In addition, IRRI’s Dr. Ana Cope, Ms. Pauline Capistrano, and Ms. Lucy Samadia also provided additional information about the unique characteristics and nutritional benefits of these unique varieties. Mr. Ceferino Oryan, municipal agriculturist of Barlig, Mt. Province, and Mr. Ruben Dulagan, of the DA-CAR’s Agribusiness and Marketing Assistance Division, helped sell the heirloom varieties on behalf of the farmers who produced them.

“Congress participants were curious about both the taste and feel of the rice as much as they were interested in how they can contribute to improving farmers’ livelihood and welfare,” said Vera-Cruz. 

On the second night of the Madrid Fusion, Robby Goco, the acclaimed executive chef of Cyma and Green Pasture restaurants in Manila, prepared a rice salad using Chorchor-os and a parsley black salad using Ominio for his cooking demonstration. Meanwhile, Chef Jessie Sincioco, president and CEO of  the 100 Revolving Restaurant and Chef Jessie Rockwell Club, prepared his versions of the ginataan and kalamay sa latik using jekot, and risotto using chong-ak. Both chefs have been passionately promoting heirloom rice in their restaurants. 

The HRP is an initiative under the DA's Food Staples Sufficiency Program. With support from the various agencies of the DA and IRRI, this collaborative project aims to enhance the productivity and enrich the legacy of heirloom or traditional rice through empowered communities in unfavorable rice-based ecosystems. It holds the promise of becoming a remarkable endeavor for culturally rich communities in isolated regions of the world, particularly the hinterlands of Asia, Latin America, and Africa.

Learn more about IRRI (www.irri.org) or follow us on social media and networks (all links down the right column).

Philippines: Heirloom rice awes foodies at BellySima

The unique culinary features of heirloom rice varieties from the Cordilleras were featured at the BellySima Food Festival as part of the market outreach of the Heirloom Rice Project (HRP) that is jointly implemented by the Department of Agriculture and the International Rice Research Institute. BellySima Food Festival 2015, held at the Glorietta 3, Makati, City on 12-13 June 2015, features and promotes healthy Filipino food options and experiences among consumers and entrepreneurs.

Heirloom rice was included in the Top 10 People's Choice among 40 participants to the festival. Event organizer RJ Ledesma of the Mercato Group expressed appreciation of the participation of HRP. "It is worth celebrating that more people know of these fantastic rice varieties in the country," Ledesma said.

At the festival, heirloom rice Ominio from the Mountain Provinces and the Tinawon rice from Ifugao, along with other heirloom varieties from Benguet and Kalinga were cooked and sampled by food enthusiasts. All these rice varieties were grown by highland farmers with the Rice Terraces Farmers Cooperative (RTFC), one of the implementing partners of HRP.

HRP is working toward increasing productivity of heirloom rice, which takes 6–7 months to mature and are thus grown only once a year. By linking heirloom rice to potential export and domestic markets, farmers are able to sustain their livelihoods,  the cultural prize of which is that the rice terraces that the region is famous for are preserved.

The HRP is a shared collaboration between the DA-Philrice, DA-Cordillera Administrative Region field office, local state colleges and universities, and IRRI.

The Bellysima Food Festival is a regular event at Glorietta 5 beginning 19 June 2015.

Learn more about IRRI (www.irri.org) or follow us on the social media and networks (all links down the right column).

Heirloom rice and priceless art honored as national treasures

The marker declaring the IRRI Manansalas as National Cultural Treasures is unveiled by (L-R) Jeremy Barns, director of the National Museum; Ronna Manansala, artist and granddaughter of National Artist Vicente Manansala; Ramon del Rosario, chair of the Board of Trustees of the Museum; Emerlinda Roman, chair of the Board of Trustees of IRRI; and Robert Zeigler, director general of IRRI. 

MANILA, Philippines - In a special gathering on 14 May 2015 at the National Museum of the Philippines, two large paintings by National Artist Vicente Manansala were elevated from Important Cultural Properties to National Cultural Treasures—the first Manansalas to gain such status. Since 1962 and until recently, these paintings had been on proud display at the International Rice Research Institute (IRRI) headquarters in Los Baños, Laguna.

In the evening event Treasures in Art and Rice, the IRRI Manansalas and a special selection of heirloom rice varieties from the mountainous Cordilleras of northern Philippines were featured alongside each other—the paintings unveiled in their new home, the museum's IRRI Hall; and heirloom rice as tasty dishes whipped up by five world-class chefs.

Heirloom rice featured in Madrid Fusion Manila

Heirloom rice, a special type of rice inherently unique in its natural features and eating quality, was featured in Madrid Fusion Manila (MFM), held at the SMX Convention Center in Metro Manila on 24-26 April 2015.

“Heirloom rice is in high demand in the export market and is now being promoted locally as an important and exceptional ingredient in Filipino cuisine,” said Casiana Vera Cruz, project leader of the Heirloom Rice Project (HRP). “More importantly, it is grown by farmers in highland communities, mostly in marginal environments.”

The Philippine Department of Agriculture (DA) is funding the HRP—as part of its bigger efforts to provide holistic support to increasing rice productivity in the Philippines—to help heirloom rice farmers harvest more while making sure that the traditions attached to the production of these special rice varieties is preserved.

The Heirloom Rice Project is an initiative under the Food Staples Sufficiency Program (FSSP) of the Philippine Department of Agriculture (DA). 

Studies have shown that heirloom rice has high nutritional value compared with common rice varieties. HRP also seeks to secure a geographical indication, or GI, tag for Philippine heirloom rice.

Some 20 heirloom rice varieties from four provinces of the Cordillera Administrative Region (CAR)–Kalinga, Benguet, Mountain Province, and Ifugao–were showcased in an exhibit as well as in the food tasting and 'food tunnel' sessions of the event.

In the food tasting session, varieties ominio, ingud-pur, minaangan, kalinga jekot, and tinawon were introduced and served to restaurateurs and food enthusiasts. These varieties were transformed into culinary specialities by renowned Filipino chefs Amy Besa, Robby Goco, and Jessie Sincioco in dishes served during the food tunnel sessions.

The HRP is being implemented by DA-CAR regional office, the International Rice Research Institute, and the DA-Philippine Rice Research Institute.

Learn more about IRRI (www.irri.org) or follow us on the social media and networks (all links down the right column).