Research on Heirloom Rice
Developing a framework of gastronomic systems research to unravel drivers of food choice
Rosa Paula Cuevas, Annalyn de Guia, Matty Demont
International Rice Research Institute (IRRI), College, Los Baños, Laguna, Philippines
International Journal of Gastronomy and Food Sciences
Volume 9, Pages 88-99, 2017
Nutritional and dietary interventions and the introduction of novel food products and ingredients require a thorough understanding of the drivers of food choice, which are embedded in local context and culture. We developed a framework of “gastronomic systems research” (GSR) to understand culture-specific consumer food choice, and contextualise it to a target population of urban, middle- to high-income Filipino consumers to assess the domestic niche market potential of traditional rice varieties in the Philippines.
Grain Quality Evaluation of Traditionally Cultivated Rice Varieties of Goa, India
Shilpa J. Bhonsle and Krishnan Sellappan∗
Department of Botany, Goa University, Goa 403 206, India
The physicochemical characteristics such as physical (hulling, head rice recovery (HR), broken rice (BR), grain classification, chalkiness), chemical (alkali spreading value, amylose content (AC), gel consistency (GC), aroma) and cooking characteristics (volume expansion, elongation ratio, water uptake) were studied for 22 traditionally cultivated rice varieties from Goa, in comparison with high yielding rice varieties Jaya, Jyoti and IR8.
Highland Rice Production in the Philippine Cordillera
Chapters: Rice Biodiversity in the Cordillera Region; Outstanding Rice varieties in the Cordillera
CECAP, PhilRice and IIRR 2000
A recent survey (Padilla and Pangod, 1999) of 26 barangays in 25 Cordillera municipalities showed that there are 246 staple varieties, 21 upland rices and 41 glutinous rice varieties, for a total of 308 varieties. The survey also showed that farmers in each barangay use as many as 11 to 38 varieties, with each farmer using an average of at least three varieties.
IMPACT: The Effects of Tourism on Culture and the Environment in Asia and the Pacific: Sustainable Tourism and the Preservation of the World Heritage Site of the Ifugao Rice Terraces, Philippines
Save the Ifugao Terraces Movement (SITMo)
UNESCO Bangkok, 2008
This publication focuses on the impact of tourism on the rice terraces of the Philippine Cordilleras, an outstanding model of sustainable use of limited land resources using traditional knowledge-based technology that has evolved over the last two millennia.
Outstanding Traditional Rice varieties in the Central Cordillera Highlands
Authors: Hil J Padilla and Robert Pangod
Central Cordillera Agricultural Programme (CECEP) 2000
Rice farmers in the Cordillera have developed a wide array of outstanding rice varieties which to date are still preferred over the cold-tolerant modern rice varieties. It is also interesting to note that there is a very high varietal diversity in the ricefields. Almost every farmer plants 3-5 varieties. The Cordillera has the greatest rice genetic diversity in the Philippines.
Philippine Rice Safe from Arsenic
Ella Lois T Bestil and Shereen P Razon
Eat Smart, Live Smart Jan-Mar 2013 Vol 26, No 1
In a recent study, PhilRice chemist Joy Bartolome Duldulao found rices sampled all over the country to have safe levels of arsenic. An addendum includes arsenic test results from SGS Philippines on samples of heirloom rice from the Cordillera. (SGS is a world’s leading inspection, verification, testing and certification company. Testing on Cordillera varieties was paid for by Eighth Wonder, Inc)
Raising Productivity and Enriching the Legacy of Heirloom/Traditional Rice through Empowering Communities in Unfavorable Rice-Based Ecosystems
2014 Year 1 Heirloom Rice Project Final Report
Department of Agriculture
Bureau of Agricultural Research
The focus of this project is on heirloom rice varieties and how farmers’ self-help groups can be capacitated to build and operate smallholders’ enterprises that can help farmers raise productivity and income. The framework consists of four components: (1) varietal product characterization, (2) local capacity enhancement and enterprise building, (3) linking smallholders to the value chain, and (4) models, knowledge management, and M & E/baseline settings.
