Heirloom Rice of the Cordilleras Presentation PDF.pdf

Presentation on Heirloom rice in CAR, Philippines.

1. PRODUCTION
CORDILLERA HEIRLOOM RICE
FARMING PRACTICES
PRODUCTS
AND
PRESENTATION PREPARED BY RONNEL F. APILADO

2. 01
Seed Selection
02
Seed Bed
Preparation
03
Transplanting
04
Crop
Maintainance
05
Experience
06
Harvesting
07
Drying
08
Storage
09
Cordillera Heirloom
Rice Products

3. Done before harvesting. For threshed grains, a
winnower is used to sort filled and unfilled grains. The
filled grains are used for sowing. For panicle selection,
long panicles with more filled and well-matured grains
with no disease infestation are the basis for identifying
the cluster of quality seeds.
To determine seed viability, farmers
practice seed soaking wherein seeds are
soaked in water for two to three days
before these are sown on the seedbed.
SEED SELECTION

4. Fallowing Fixing Composting Leveling
SEED BED PREPARATION
There is a fallow period
of four to six months
from harvest to
establishment of the
next crop.
Repairing of dikes,
ripraps, and canals for
efficient irrigation. -
Cleaning of stonewall
and bunds to eradicate
the host of pests.
orating weeds, rice straws,
sunflower leaves and
stubbles in the field using
animal drawn implements,
or manual trampling at
least four to eight weeks
before planting for proper
decomposition and
become a source of organic
fertilizer.
Soil leveling by using
animal or man-drawn
implements, most
farmers use a flat wood
or banana trunk ‘sagad.’

5. TRANSPLANTING
If the rice seedlings are too tall, farmers practice
trimming of seedling tips since it is generally
perceived to have an effect on the mortality rate
of seedlings upon transplanting
Transplanting of
30-60 days old
seedling.
Using one to
three seedlings
per hill.
Replanting
missing hills
within seven days
after
transplanting.

6. 01
02
03
Constructing drainage canals surrounding the
terraces to drain excessive water. Regular
monitoring, field sanitation, and correct
diagnosis help prevent the spread of diseases.
CROP MAINTAINANCE
Putting scarecrows in the field is widely
practiced in the region to drive away birds that
feed on the grains from milking stage to
maturity. Some farmers use sweet potato tops
and taro and papaya leaves to lure golden apple
snails in one place for easy collection. Farmers
also use rat traps.
Weeding around and within the rice field
is a continuous practice throughout the
production process.

7. HARVESTING
Before the actual harvesting, the women
first select the best yields to be used as
seedlings for the next cropping season.
Panicle harvesting is done using rakem
(transverse harvest or finger knife) to
select panicles of the same variety and
leave immature panicles to further ripen
in the field.
Binding and drying the panicles not later
than one day after reaping.

8. DRYING AND STORAGE
Sun drying is practiced by bundles either by hanging or laying on a flat pavement. Smoking is also
practiced by placing the fresh palay on the top of the cooking area especially during rainy season.
Smoking is not only done for drying palay but also to minimize the process of unintended seed
germination, mold infestation and eliminate seed borer pests.
When the palay is already dried, it is stored and hung either inside the house – at the attic or ceiling,
or stored in rice granary that is free from rodents and insects.

9. HEIRLOOM RICE
Cordillera’s

10. The Cordillera Administrative Region (CAR) provinces continues
to spike offer to Filipinos, domestic and foreign visitors their
heirloom rice, as a rice-based ecotourism come-on, one among
CAR’s cultural cornerstones in the highland agro-ecosystem.
Heirloom rice varieties, grown for centuries by the indigenous
tribal folks in Cordillera highlands, are appreciated by no less than
agricultural and nutrition experts for their significant historical,
cultural and aesthetic values (Bengwayan, 2022).

11. Chong-ak
Ulikan Red
KALINGA
Chaykot

12. Chong-ak
Kalinga Unoy, loacally known as Chong-
ak, has a rare detectable taste and
aroma, which has been known to entice
the village as it is cooking.
This rice is served at festivals and
ceremonies and is a beautiful, rusty red
color on the plate. It works well as a
side dish with any food, or try it as the
focal point of your meal.

13. Ulikan Red
The medium, slender-grained has a delightful rust-red color,
a sweetish aroma, and a pleasant flavor. It id delicious when
steamed the traditional way or with an inventive twist.

14. Chaykot
Kalinga Chaykot is a unique, medium grain sticky rice that
is grown in the remote terraces of Kalinga Minimal milling
of this heirloom variety leaves the rust-red bran coat
partially intact.
Primarily used in sweet snacks and desserts, the nutty
whole grains can also be used in soups, salads or to add
color and texture to almost any dish.
When cooked, the light color adds a touch of fun, so don’t
be without it for that little lift to any meals.

15. Lasbakan
Lablabi
BENGUET
Kabal
Balatinaw
Bongkitan

16. Balatinaw
Often confused with Ominio, Balatinaw has grains that are
deep purple in color with brown flecks and is semi-sticky.

17. Lasbakan
Aromatic rice that has good cooking
qualities. Soft when cooked as indicated
by its intermediate amylase of 22.
Lasbakan has three variants namely:
Lasbakan var1, Lasbakan var2, and
Lasbakan var3.
The Lasbakan has medium, oblong
grains with fascinating red color and
aroma. Also, has purple apiculus like
other Benguet varieties Lablabi and
Kabal.

18. Lablabi
The red Lab-labi has a nutty taste and
crunchy texture reminiscent of imported
wild rice. It is perfect for risotto dishes.

19. Kabal
Kabal, also known as Kabal Red, is known for
its aromatic fragrant.

20. Bongkitan
Bongkitan possesses white pearly grains and
glutinous perfect for making rice dainties
“kakanin”. Thus, reffered as the “diket” in the
province.

21. Chorchor-os
Balatinaw
Mountain
Province
Ominio

22. Chorchor-os
Chorchor-os, type of red rice, is considered as regular rice
or table rice. It has white grains with a blush of pink, an
aroma described as rose-like, and has a good ability to
absorb flavors.
It has 22.3 amylase content which is within the range of
most preferred amylose content by costumers.

23. Balatinaw
Ang balatinaw ay isang uri ng katutubong bigas ng
mga taga-Mountain Province sa Pilipinas.
Tinuturing na higit ang sustansiya ng balatinaw
kaysa sa ordinaryong puting kanin dahil organiko
itong itinatanim.
A glutinous, medium sized, dark purple rice cultivated in
the centuries old rice terraces of Mountain Province.
This variety, being glutinous, can be processed to many
gourmet dishes. Also, fermented as rice wine. The wine
has very enticing violet color.

24. Often confused with Balatinaw, the
Ominio is a glutinous rice mostly grown
in the rice terraces of Barlig, Mountain
Province. This fragrant rice is a medium
grain variety which has a deep violet or
black color and is the preferred variety of
the indigenous peoples in the area for
making rice desserts and rice wine.
This sticky rice variety is ideal for
traditional desserts as well as ecletic
dishes such as black suchi.
Ominio

25. Innawi
Imbuan
IFUGAO
Mina-angan

26. Innawi
Also called “Tinawon White” is an exceptional, white
staple rice.
It is non-glutinous and aromatic.
It has the appearance of a small grain Arborio, but after
cooking presents to the palate a livelier flavor and
denser texture than other short grain rice.

27. Tinawon Fancy or also called tinawon
red, locally known as imbuan, is the
treasured variety of high elevations
farmers in the municipalities of Banaue
and Hingyon, Ifugao.
Imbuan’s splendid brown grains
seamlessly match its flavor and aroma.
The round grains are firm to bite,
making imbuan ideal for dishes where
rice must be served al dente
Imbuan

28. Mina-angan
Similar to Ulikan Red, the Mina-angan has long and slender
grains, red seed coat color, and thus it can be said that these
variants are unique upland indica types.
It has been part of the Ifugao Culture, particularly of the
Hungduan people. It has a high yielding variety which
produces 18 to 20 stalks per plant and has a distinctive
aroma.

29. Being the Staple Food for Filipinos, rice can always be
seen in every Filipino’s table in the Cordillera Region. Rice,
particularly the traditional or heirloom rice varieties play a
major role in the people’s culture and tradition. It is
considered to be an important fixture in the lives of
farmers in several areas in CAR.
Traditional practices are observed at every stage of rice
production as they believed to lead to a better harvest
(Banawa, 2013).

30. THANK YOU
Presentation by:
References: DA-CAR: Heirloom Rice Project Brochure; Google Image;
Baguio Herald Express Online