Post on 07-Apr-2018
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From Rice to Riches The Philippines
In the wake of the Asian financial crisis of 1997-98, rice producers in the Philippines
have weathered extremely tough times. As a result, they have explored diverse ways
of finding new markets for their produce. An increasingly common way to do this is by
using rice by-products to make products such as rice paper, rice coffee and rice wine.
Combining relatively simple methods with entrepreneurial flare, these ventures create
much needed extra wealth for poor producers.
Rice Facts
More than 90 per cent of the worlds rice is grown and consumed in Asia, where
people regularly eat rice at least three times a day. Nearly 500 million tonnes of rice is
consumed in Asia every year, costing over half of a households income. In 1999, the
Philippines produced over 11 million tonnes of rice from a yield of 2.9 tonnes per
hectare.
Rice is harvested from the field in
the form of paddy, which is the
complete rice seed. Each grain of
paddy contains one rice kernel, and
many other layers. The outer layer
of rice is known as the husk, which
consists of two interlocking covers
each protecting a half of the paddy.
The husk consists mostly of silica
and cellulose. The next layer is a
very thin film of bran. This consists
of fibre, vitamin B, protein and fat,
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and is the most nutritious part of the
rice. At the base of each grain is the embryo, which is the part that will grow into a new
plant. The innermost part is the rice kernel, consisting mainly of two types of starch
(amylose and amylopactin). This mixture of the two types determines the cooking
texture of the rice.
http://www.handsontv.info
Steve Kramer
There are three main varieties of rice in the world: Indica (long grain), Japonica (round
grain) and Javanica (medium grain). The Philippines produces mainly Indica rice, as it
grows best in the warm climate belt running through Indochina, Thailand, India,
Pakistan, Brail and the southern parts of the USA.Prosperity Through Rice
Prosperity Through Rice is a joint venture between the International Rice Research
Institute (IRRI) and the University of the Philippines Los Baos (UPLB), which
explores profitable and sustainable uses for rice by-products. Fe Frialde, personnel
officer for the Forest Products Research and Development Institute (FPRDI) in Los
Baos, was able to benefit from the initiative by establishing a small-scale cottage
industry, making paper from rice straw. With initial capital reserves of P11,000
(Philippine Pesos) and a loan of P22,000 from the Government Insurance System in
1986, Frialde started the Los Baos Handmade Paper Enterprises, producing a
range of rice paper products. The products were later spotted by foreign customers
at the Centre for International Trade, Expositions and Missions (CITEM).
Frialdes products include multi-coloured wedding gifts, invitations, gift wrappers,
boxes, folders, wall decorations and stationery. Having been trained in indigenous
fibre papermaking by the FPRDI, Frialde does not have to be confined to using rice
straw.
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There are no standard methods for handmade papermaking. The
techniques and tools used in each step vary, depending on the availability
of resources and the makers capability to discover cost-saving and easyto-adopt innovation to create
the desired effects on paper. The more
unique the paper, the more saleable it will be.
(FPRDI)
The process of papermaking involves pulping, preparation of stock (liquid starch),
and sheet formatting. The materials required for making the paper include rice
straw, starch, solid resin, alum (tawas), caustic soda, okra juice, water, sodium
hydrochlorite (bleach), and dyes. The tools needed for production include a wooden
mortal and pestle, a vat or basin, a mould and deckle (a pair of movable rectangular
frames with a detachable screen), cheesecloth, a rolling pin, and a drying board.
One kilogram of rice straw is able to make six sheets of writing paper. According to
Frialde, products such as a 150mm hexagonal box, covered with kakawate leaves,
sells at US$1.92 on the international market. A picture frame, meanwhile, will fetch
US$2.67. Clearly, there is great money-earning potential in papermaking from rice
straw.
Producing paper from agricultural residues has now become so popular that it has
penetrated foreign markets in Australia, Europe, Japan and the USA. April to June
are the main exporting months; September to December are dominated by the local
market, because of the Christmas season. This expansive market that Frialde has
established means that she now owns premises in Los Baos, and employs a dozen
staff. Papermaking from rice straw is more than a surviving art, it is a culture and a
livelihood from which Frialde has substantially benefited. Rice Coffee
In the face of global coffee giants such as Starbucks, entrepreneur Letty Basubas is
producing a local drink from the countrys rice granary in Nueva Ecija. Letty was so
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dedicated to planting and harvesting rice that she decided to improve the traditional
rice coffee, which her grandmother had served her every morning when she was
young.
Because rice coffee is somewhat belittled by some coffee aficionados
due to its not-so-good quality, I experimented in making the rice coffee an
equal of imported coffee.
Letty Basubas
According to the Agriculture Secretary, Luis Lorenzo, Letty is probably the only rice
coffee producer in the country, since there are no records in the Department of
Trade and Industry or the Bureau of Internal Revenue that show other individuals or
groups engaged in the same business. Letty first explored the market for her rice
coffee at the anniversary celebration of PhilRice (Philippine Rice Research Institute),
from which she made a profit of P600 (US$10.71). She regarded it as a sign of
things to come and established a niche market for her rice coffee products during
trade fairs and exhibits.
Lettys rice coffee products come in three flavours: peanut, three-in-one (coffee with
sugar and milk), and caramelised carabao milk. These products have earned Letty
an average monthly income of P25,000 (roughly US$447). However, in a ten-day
province-wide exhibit she made P7,000 (US$125), and she also made a profit of
P35,000 (US$626) in a three-week exhibition in Manila. Letty believes that the
reason behind her success is the quality of her coffee:
Unlike the coarse traditional rice coffee, my product has a powdery
quality.
With the assistance of the provincial government of Nueva Ecija, the Department of
Trade and Industry, and PhilRice, Lettys market niche grew and she now caters for
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the coffee needs of thousands of consumers at 30 outlets in the province.
Rice Wine
At PhilRice, they are keen to encourage new ways of making a living from rice, and
have taken traditional practices of rice fermentation and adapted them to the
modern market for wine. The Rice and Rice-Based Products Programme run by the
Rice Chemistry and Food Science Division of PhilRice develop and pilot the
production of rice-based products. The project has three objectives:
1. To establish the functional properties, and identify processing applications of
Philippine rice varieties;
2. Modify and standardise processing methods of rice wine, beer and thermally
processed rice-based products, and to prepare these technologies for
dissemination; 3. To enhance the adoption of developed products and technologies by
expanding and sustaining strong linkages among processors, manufacturers,
research and development organisations, and consumers.
The project has accomplished a series of ventures
that aim towards these objectives. The institute
has successfully transferred standardised ricebased production technology through an on-going
training and skills programme. The project has
also studied the shelf-life of Tapuy (the local name
for rice wine) and the effect that rice variety and
storage conditions have on the end product. This
research revealed that samples stored in a
refrigerator were significantly lighter in colour,
more acidic, and more acceptable than samples
kept at room temperature. The survey of the
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market for Tapuy was carried out during the Asian
Ethnic Food Fest (AEFF). Suggestions included
having more blends, different flavours, changing
the bottles, and having boxes for safer transport.
Courtesy of IRRI
Fermentation of Rice Wine
Ingredients required: glutinous rice, water, bubod, activated carbon or bentonite.
1. Weigh 1 kg of glutinous rice and wash through with water three times.
2. Drain and add 1.5 litres of water.
3. Cook in a rice cooker until well done. Let it cool.
4. Spread the cooked rice on a tray and inoculate with powdered bubod (rice
yeast) at 1g per 100g of raw rice.
5. Cover the tray with a piece of paper or cloth and incubate at room
temperature for two days.
6. Transfer to a fermentation jar with a water seal to allow the rice to ferment for
two weeks, or until the bubbling stops.
7. Press out the alcoholic juice through a cheesecloth and discard the residue.
8. Pasteurise the freshly harvested wine at 65-70
o
C for 30 minutes.
9. Allow it to stand for one to three months in a dark, cool place to prevent
discolouration.
10. Siphon the clear wine. If the wine is not yet clear, add one spoon of activated
carbon or bentonite for every litre of wine. Mix well and filter.
11. Bottle the wine and pasteurise at 65-70
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o
C for 20 minutes. Approximately 1
litre, or 3 bottles at 350ml, can be harvested from 1 kg of rice.
A return on investment for rice wine can reach 88 per cent, meaning that investment
can be recouped in seven or eight months. According to PhilRice, with a total
monthly production expense of P44,000 (US$785.99) and an average wine production estimated at 1500
350ml bottles (fetching P82,500 / US$1473.74),
producers can expect a net income of P38,553.92. (US$688.71).
The Value of Rice
Value-added rice products enhance the profitability derived from rice farming. Upon
establishing a nice market, the products can contribute to the improvement of the
rice market in general. They also have a significant role to play in lifting the income
of struggling rice farmers. By diversifying into the industry of value-added rice
products, people are able to supplement their existing income and even sustain their
lives fully on the generated income.
Acknowledgements
ITDG would like to thank the Philippines Rice Research Institute for providing
information and helping in this case study.
The case study draws on articles written by the Philippine Rice Research Institute.
Further Information
Business in Asia: The Philippines
Runckel & Associates,
6611 SW Parkhill Dr.,
Portland,
Oregon 97239-2657
USA
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Tel: 503-244-4551
Website: http://www.business-in-asia.com/philippines.html
Department for International Development
1 Palace Street,
London
SW1E 5HE
Tel: 020 7023 0000
Fax: 020 7023 0019
Email: enquiry@dfid.gov.uk
Website: http://www.dfid.gov.uk
Knowledgebank
Email: e.azucena@cgiar.org
Website: http://www.knowledgebank.irri.org/International Rice Research Institute (IRRI)
Los Baos,
Laguna,
Philippines
Mail: DAPO Box 7777, Metro Manila, Philippines
Tel: +63 (2) 580-5600
Fax: +63 (2) 580-5699
Email: irri@cgiar.org
Website: http://www.irri.org
IRRI Library
DAPO Box 7777,
Metro Manila,
Philippines
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Tel: (63-2) 580-5600
Fax: (63-2) 580-5699
Email: ariel-irri@cgiar.org
Website: http://ricelib.irri.cgiar.org/
ITDG Publishing
Schumacher Centre for Technology Development
Bourton Hall
Bourton On Dunsmore
Warwickshire
CV23 9QZ
Tel: +44 - 01926 634501
Fax: +44 - 01926 634502
Email: marketing@itpubs.org.uk
Website: www.itdgpublishing.org
PhilRice: Philippine Rice Research Institut
RELATED: Visit theRice Knowledge Bankfor more in depth information on the good agricultural practices for irrigatedrice and rainfed rice environments.
Seed selection
Seed is a living product that must be grown, harvested and processed correctly to maximize its viability and subsequent
crop productivity. For the yield potential of any rice variety to be realized, good quality seed must be sown.
Good seed is pure (of the chosen variety), full and uniform in size, viable (more than 80% germination with good
seedling vigor), and free of weed seeds, seed-borne diseases, pathogens, insects, or other matter.
Using good seed leads to lower seeding rates, higher crop emergence (more than 70%), reduced replanting, more
uniform plant stands, and more vigorous early crop growth. Vigorous growth in early stages reduces weed problems
and increases crop resistance to insect pests and diseases.
LINK:Introduction to seed management
http://www.knowledgebank.irri.org/rice.htmhttp://www.knowledgebank.irri.org/rice.htmhttp://www.knowledgebank.irri.org/rice.htmhttp://www.knowledgebank.irri.org/qualityseed/http://www.knowledgebank.irri.org/qualityseed/http://www.knowledgebank.irri.org/qualityseed/http://www.knowledgebank.irri.org/qualityseed/http://www.knowledgebank.irri.org/rice.htm8/3/2019 From Rice to Riches
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VIDEO:Seed sorting by flotation
Land preparation
The land to be planted is prepared to place the soil in the best physical condition for crop growth and to ensure that the
soil surface is level. This is done using manual labor, with the use of animals of burden, or farm machinery.
Land preparation typically involves plowing, harrowing, and leveling the field to make it suitable for crop establishment.
Draft animals, such as buffalo and oxen, 2-wheel tractors or 4-wheel tractors can all be used as power sources in land
preparation. The initial soil tillage can also be performed with a rotovator instead of a plow.
LINK:What you need to know about land preparation
Crop establishment
The two main practices in establishing the rice plant is through direct seeding and transplanting.In direct seeding, dry seed or pre-germinated seeds and seedlings are broadcast by hand or planted by machine. This is
usually done in rainfed and deepwater ecosystems.
On the other hand, transplantingtransferring pre-germinated seedlings from seedbed to fieldrequires less seed but
much more labor. This method also serves as a means of weed control.
LINK:Introduction to plant establishment
VIDEO:Establishing a modified mat nursery for rice
Water management
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Cultivated rice has a semi-aquatic ancestry. It is for this fact that rice is extremely sensitive for water shortage. To
ensure sufficient water, most rice farmers aim to maintain flooded conditions in their field. This is especially true for
lowland rice. Naturally, water management practices will vary depending on the environment.
Land preparation for flooded soils consumes more than a third of the total water required for growing rice in an irrigated
production system. High water loss during land preparation is caused by water flowing through cracks in the soil.
Seepage and percolation flows from rice fields are major pathways of water loss. A rice field can be compared with abath tub: The material of a bath tub is impregnable and it holds water well. However, water can run out immediately
from even one hole, such as with removing the plug of a bath tub. Rice fields with only a few rat holes or leaky spots will
rapidly loose water by seepage and percolation. Thorough puddling results in a good compacted plow pan that reduces
percolation rates throughout the crop growing period. The efficacy of puddling in reducing percolation depends greatly
on soil properties.
LINK:Water management in lowland irrigated rice
VIDEO:Alternate wetting and drying (AWD)--using less water to grow rice
Nutrient management
Ensuring that the rice plant gets the exact nutrients it needs to grow is of great importance. This is because each growth
stage of the rice plant has specific nutrient needs.
Site-specific nutrient management (SSNM) provides scientific principles for optimally supplying rice with essential
nutrients. It enables rice farmers to tailor nutrient management to the specific conditions of their field, and it provides a
framework for nutrient best management practices for rice.
LINK:Site-specific nutrient management
VIDEO:Tales of Ryza the Rice Plant: Proper nutrition makes healthy rice plants
Pest management
The rice plant has a wide array of enemies in the field. These include rodents, harmful insects, viruses, etc. Each of
these pests and diseases are controlled using specific strategies.
Understanding the interactions among pests, natural enemies, host plants, other organisms and the environment
improves pest management decisions. Understanding the ecological factors that allow pests to adapt and thrive in a
http://www.knowledgebank.irri.org/watermanagement/http://www.knowledgebank.irri.org/watermanagement/http://www.knowledgebank.irri.org/watermanagement/http://www.youtube.com/watch?v=tfKWKfagfFshttp://www.youtube.com/watch?v=tfKWKfagfFshttp://www.youtube.com/watch?v=tfKWKfagfFshttp://www.knowledgebank.irri.org/INM/http://www.knowledgebank.irri.org/INM/http://www.knowledgebank.irri.org/INM/http://www.youtube.com/watch?v=tkVNnZcF07ohttp://www.youtube.com/watch?v=tkVNnZcF07ohttp://www.youtube.com/watch?v=tkVNnZcF07ohttp://www.youtube.com/watch?v=tkVNnZcF07ohttp://www.knowledgebank.irri.org/INM/http://www.youtube.com/watch?v=tfKWKfagfFshttp://www.knowledgebank.irri.org/watermanagement/8/3/2019 From Rice to Riches
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particular ecosystem will help to identify weak links in the pests' life cycle and factors that can be manipulated to
manage them.
LINK:Crop Health: Application of ecology to pest management
Harvesting
Depending on the variety, a rice crop usually reaches maturity at around 115-120 days after crop establishment. The
harvesting activity includes cutting, stacking, handling, threshing, cleaning, and hauling. It is important to apply good
harvesting methods to be able to maximize grain yield, and minimize grain damage and deterioration.
Harvesting can be done manually using sickles and knives, or mechanically with the use of threshers or combineharvesters. Regardless of the method, a number of guidelines should be followed to ensure that good grain quality is
preserved during harvest operations and harvest losses are kept to minimum.
LINK:Introduction to harvesting
VIDEO:Cambodia: Machines of Progress
Postharvest
After harvest, the rice grain undergoes a number of processes depending on how it will be used. Such methods include,
drying, storing, milling, and processing.
Drying is the process that reduces grain moisture content to a safe level for storage. Drying is the most critical operation
after harvesting a rice crop. Delays in drying, incomplete drying or ineffective drying will reduce grain quality and result
in losses.The purpose of any grain storage facility is to prevent grain loss from weather, moisture, rodents, birds, insects
and micro-organisms.
Milling is a crucial step in post-production of rice. The basic objective of a rice milling system is to remove the husk andthe bran layers, and produce an edible, white rice kernel that is sufficiently milled and free of impurities. Depending on
the requirements of the customer, the rice should have a minimum of broken kernels.
LINKS: Introductions topaddy drying, storage, andrice milling
VIDEO:Mechanization and postharvest issues in east and southern Africa
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